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Funny man Chef Ron Ben-Israel laid a wet one on Chef Jacques Torres during their Cake Decorating and Chocolate Work class.
Chef Marc Forgione gave some one-on-one cooking instructions during Saturday's Reinventing Classic Comfort Food class.
Chef Seamus Mullen demonstrated how to fillet a fluke during Fish A to Z.
Blue Hill's Chef Dan Barber taught a class about baking with grans. His favorite grains of the moment: spelt, emmer and frika
Pastry Chef Dominique Ansel taught students how to make the perfect croquembouche.
Momofuku Milk Bar's Christina Tosi shared the secrets to making her famous crack pie and cereal milk.
Culinary legends (from left to right) Alain Sailhac, David Bouley, Andre Soltner and Cesare Casella
Iron Chef Morimoto brought in a beautiful piece of tuna for his Bigeye Tuna: Head to Tail class on Saturday.
Students learned all the proper techniques for making perfect pasta with Chef Cesare Casella.
Underground Eats' Harris Damashek took Chef Naomi Pomeroy's Rites of Spring: Grass Fed Beef and the Best of Spring Produce class on Sunday.
Gramercy Tavern's Michael Anthony handed out personal advice to his students.
There was no shortage of amazing names and faces at ICC this past weekend.

Seen and Heard at This Year’s New York Culinary Experience

By Mikaela Flynn on May 7, 2013 / No Comments / Categorized Celebrity Chefs, Featured, Good Reads, Photos

This past weekend proved to be another incredible experience with some of the top culinary talent in the world. The New York Culinary Experience, hosted by New York Magazine at the International Culinary Center brought in top chefs including Jean-Georges Vongerichten, Marc Murphy, Jacques Torres, April Bloomfield, Cesare Casella, Dan Barber and so many more. Those who attended the cooking classes taught by these famed chefs had the opportunity to gain the secrets straight from the sources.

You didn’t have to be a total chef groupie to appreciate the extraordinary line-up of chefs at this year’s NYCE. Whether you were getting one-on-one advice from Chef David Bouley in his Mise en Place class or sharing a cocktail with Chef Daniel Rose during his Spring Restaurant Favorites class, students had the culinary experience of a lifetime. The entire weekend was another huge success with plenty of laughs and more importantly, plenty of food. See our entire photo album covering the event here on Facebook. Below are some of our favorite scenes and highlights from the weekend:

Iron Chef Marc Forgione wowed students when he taught them how to turn duck liver and foie gras mousse into a scrumptious dish that had all the tasting elements of peanut butter and jelly.

Chef Seamus Mullen demonstrated how to fillet a whole fluke in his Fish A to Z class and how to prepare fresh crudo at home.

Chef David Bouley shared his three secret favorite ingredients: homemade orange powder, garlic sauce, and tomato water (all of which he demonstrated how to make in his Mise en Place class).

Chef Ron Ben-Israel landed “sweet” kisses on the cheek of his co-instructor Chef Jacques Torres in their Cake Decorating and Chocolate Work.

Underground Eats co-founder Harris Damashek got his dream birthday cake! Harris, whose birthday was on Saturday during the NYCE, received the demo cake made by the two masters of dessert, Chefs Ben-Israel and Torres! Birthday wishes do come true.

Food x Tech: 3 Feel-Good Food Apps You Should Download

By Khushbu Shah on May 7, 2013 / No Comments / Categorized Featured, Food Apps, Food for Thought, Food X Technology

The emerging food tech world is an exciting and very unique industry. As an amalgamation of the food world and the tech world, it is brimming with start-ups and applications that change the way the world interacts with food. Here are three food apps and companies that that have caught our eye, while also doing some serious good, this week.

Give Your Calories
Developed by Belgian communications agency Happiness Brussels, this app helps feed those in need as other people feed their need to photograph everything they eat. Free for iOS, the app “converts the caloric value of a food item into dollar values” that can be donated to Action Against Hunger, an international humanitarian organization that works to feed severely undernourished children around the world. The app does calorie calculations by either image recognition or the scanning of a barcode and then converts the calories into an optional monetary donation via Paypal. Food that is around 300 to 400 calories equate to a $5 donation. Now people have a legitimate excuse to take a picture of every hamburger that arrives on their plate.

Farmstand
Another application that is free for iOS, Farmstand helps you to eat more locally. The app tracks your location and then reveals the closest farmers’ markets and their hours of operation. Once a market has been selected, users can scroll through photos of what’s available that are posted by friends and other users of the application. Eating seasonally has never been easier.

Farmigo
If farmers’ markets aren’t your thing, or you always happen to be busy during their limited hours of business, or half the vegetables in your CSA delivery never get used, Farmigo is your saving grace. It aggregates what is available from local farmers and allows you to place an order online for the goods in the amounts you want. Within 48 hours it’s delivered by farmers to your selected drop-off point. Over 3,500 local food communities through Farmigo already exist, and the number is rapidly growing. Free to download, you can now bring the farmers’ market to you.

WTF [Weird Things Food-Related]

By Khushbu Shah on May 3, 2013 / No Comments / Categorized Featured, WTF (Weird Things Food-Related)

Jones Soda is releasing a new limited edition “Poutine” flavored soda across select parts of Canada. What does it taste like you ask? Apparently, like a “Nice balance of rich, savory gravy over a starchy potato base, and accented with those fatty, cheesy notes you expect in a plate of poutine.” We’ll take your maple syrup Canada, but we’ll definitely pass on carbonated poutine.

Fried chicken is definitely one of the better inventions in existence. Does the founder of Popeye’s, Al Copeland, deserve an eight column memorial complete with a life size statue of him holding a box of fried chicken? According to Eater, the advisory board of the park in which it is to be built rejected this initial proposal saying “It was not in keeping with being complementary to the park.”

Japan is the home of some of the world’s best food and some of the world’s strangest food trends. This crazy new hairstyle which displays her brazen love for tomatoes is a whole other level of dedication. We’re fans of a good tomato just as much as the next person, but clearly nowhere near as much as this person.

Let’s be honest, the whole reason most of us show up to brunch is for the mimosas and Bloody Mary’s. Might as well skip the actual eating part and just drink the flavors of brunch instead. Now you can thanks to Mama Walker’s line of flavored vodkas in brunchtastic flavors like Blueberry Pancakes, Maple Bacon, and Glazed Donuts. Make sure to browse the website for ridiculous recipes with excellent pop culture references for names like “Mama Say Mama Sa Ma-Ma-Ma-Su-Ka.”

The soon-to be-released, extra creepy Budweiser Buddy Cup is specially created for social events as the cup automatically makes people Facebook friends when they clink their cups. Stephen Colbert, who dubbed the cup “Stalker Stein” sums it up best when he said ”I look forward to more innovations that put the proud American tradition of putting far more effort into the container than the beer it holds.”

Mario Batali and Lidia Bastianich, the stars of the show, introduced each course and offered guest the opportunity to ask them questions throughout the evening.
The private dinner was held in Del Posto's beautiful downstairs Barbaresco Room.
Upon arrival guests were greeted with Champagne and passed hors d'œuvres.
Guests entered by descending down this elegant staircase to the private dining area on Monday night.
Lidia Bastianich greeted guests and helped serve hors d'œuvres during the beginning of the night.
Beautiful table setting in Del Posto's private downstairs Barbaresco Room.
Glasses ready to be filled with delicious Italian wine!
The Lobster Course: Left is Lidia's Astice Quasi Caprese and on the right is Mari's Lobster Crudo with Ramps and Meyer Lemon.
The Peas Course: On the left is Lidia's Risotto con Scaffata "Cacio e Pepe" and on the right is Mario's unique Mint and Pea Love Letters with Merguez sausage.
The Bolognese Course: Lidia's Fuzi Tradizionali al Ragu de Cortile (left) and Mario's "Classic Bolognese"
Underground Eats member Margaret Walker joined two of her friends at the Masters at the Table dinner.
The Beef Course: Lidia's Brasato all a Veneziana, Tagliata all a Griglia con Patate e Bietole (left) and Mario's Braised Beef Cheek with Morels and Stinging Nettle Polenta (right).
Dessert consisted of a Donut Course and included Mario's Bomboloni and Lidia's "Gnocchi di Susine" con Gelato di Bourbon e Prugne.
Del Posto's Wine Director Jeffrey Porter selected five exceptional wine pairings for Monday night's dinner.
Both star chefs seemed to be enjoying themselves Monday night as they chatted about everything from their favorite cooking ingredients to whether or not they ever order from Seamless.com.
Fans were able to introduce themselves and jump into photos with their favorite chefs.
Underground Eats' Harris Damashek with Lidia Bastianich (left) and a photo of the decadent 10-course menu served on Monday night.
At one point closer to the end of the evening the hosts introduced the talented kitchen staff at Del Posto and thanked them for doing such an amazing job.

Dining with the Masters: An Evening with Lidia and Mario

By Underground Eats on May 2, 2013 / No Comments / Categorized Celebrity Chefs, Featured, Uncategorized, Unique Dinners, Unique Events

When you make a reservation at Del Posto you do so with an expectation of superb fine dining with outstanding service, amazing food, and delicious wine. On Monday night the Del Posto experience was elevated to new heights when approximately 200 diners enjoyed a multi-course dinner with wine pairings during a special evening hosted by none other than Mario Batali and Lidia Bastianich, two of the restaurants’ owners. It’s not everyday you get to dine among two of the biggest names in the food world.

As giddy, star-struck guests entered the beautiful Barbaresco Room at Del Posto, Lidia herself was already passing out some of her delicious hors d’oeuvres for everyone to nibble on with a welcoming glass of Champagne. From start to finish the evening was nothing short of Del Posto excellence. There is no wondering why the restaurant is up for a James Beard Award for Outstanding Service as every server was attentive and professional without the stuffiness one would expect from a four-star NY Times restaurant.

Even though Mario Batali seemed to have forgotten to dress up for the occasion wearing his trademark fleece vest, shorts, and pink button-up shirt with rolled up sleeves (we still love him!), he was definitely ready to act as gracious host as he and Lidia took the stage to welcome everyone and begin their introductions to the first course. The “dueling menu” consisted of five courses with each chef preparing their own interpretation based on a classic dish or specific ingredient; Lidia’s was always served on the left and Mario’s on the right. Between each course the chefs explained why and how they prepared their dish and allowed for guests to ask a few questions.

Later in the evening there was a longer Q&A session during which guests asked questions from “What are the three most important ingredients?” (Lidia’s answer: garlic, olive oil, and either parsley or basil) to “Have you ever ordered in using Seamless.com?” Neither chef even knew what this was. At one point Lidia declared her love for Korean food and Mario admitted he doesn’t care much for trendy molecular gastronomy techniques (since “Everything is molecular! Everything is made up of molecules. Why mess around with the textures?”

For those who have watched both chefs rise to stardom and have enjoyed all their restaurants and watch them on TV, it was truly an amazing opportunity to meet and speak with both Mario and Lidia. It’s rare that anyone can gain this much access to two of the biggest names in food. Even if Mario didn’t stick around to take photos with fans, he was happy to answer any and all questions and offer detailed responses.

While both chefs created great dishes it wouldn’t be a “dueling menu” without some fun competition. Although I definitely do not speak for everyone, below is a personal score card of each course and how the chefs compared: (see above photo gallery for images of each dish)

Lobster Course:

Lidia: Astice Quasi Caprese - Lobster with Burrata, Fresh Passion Fruit, Olive Oil, Asparagus, Radish, Cucumber, Carrot, Watercress, Chocolate Brioche and Bitter Chocolate

Mario: Lobster Crudo with Ramps and Meyer Lemon

Verdict: Mario. Simple and delicious.

Peas Course:

Lidia: Risotto con Scaffata “Cacio e Pepe” – Risotto with Pea served with Cheese (Peccorino) and Pepper

Mario: Mint and Pea Love Letters with Merguez Sausage

Verdict: Lidia. While Mario’s was surprising and inventive, Lidia’s perfectly cooked risotto won over the taste buds.

Bolognese Course:

Lidia: Fuzi Tradizionali al Ragu de Cortile - Traditional Fuzi Pasta made with Porcini Powder and Ragu of Chicken, Duck, Rabbit, and Guinea Hen.

Mario: Classic Bolognese.

Verdict: Mario.

Beef Course:

Lidia: Brasato alla Veneziana, Tagliata alla Griglia con Patate e Bietole – Flat Iron Steak with Sautéed Swiss Chard and Potatoes Topped with Wagyu Beef and Crispy Swiss Chard Stems.

Mario: Braised Beef Cheek with Morels and Stinging Nettle Polenta

Verdict: Even Mario admitted that it felt like Lidia cheated by throwing a beautiful piece of wagyu beef on top of her plate which solidified her “win” this round.

Donuts Course:

Lidia: “Gnocchi de Susine” con Gelato di Bourbon e Prugne

Mario: Bomboloni

Verdict: Lidia. Bourbon ice cream gave her extra points.

Hidden Chain Restaurant Menus that are Definitely Worth Seeking

By Khushbu Shah on April 30, 2013 / No Comments / Categorized Featured, Food Trends, Good Reads, Round Up, Underground Eats

When anyone mentions In-N-Out, the West Coast burger staple, they rarely seem to think of anything that is actually listed on the menu. The “hidden” menu, which is pretty common knowledge due to the extensive coverage, most popularly features the ability to take your burgers and fries to the next level by ordering them animal-style (grilled onions, pickles, cheese, special sauce). Other options include protein-style (lettuce instead of buns) with a variety of other secret nuances.

Hidden menu items seem to exist at most major chains across the United States, not just In-N-Out. Most restaurants deny their existence with the recipes spreading by word of mouth. There are however, a few chains that have hidden menus with corporate backing such as Panera and Arby’s. We think this removes half the fun. If properly described in your order, most places should be able to create the follow items for you, if you so desire. So here they are folks, the real underground eats of the fast food world:

McDonald’s
There’s an entire website dedicated to off-menu items from the golden arches. Hidden menu creations range from belly-busting sandwiches to premium desserts.

Mc 10:35 – This sandwich is a genius combination of the breakfast and daily menu that can only be ordered Monday-Friday at 10:35. Details here.

Chicken and Waffles- A McGriddle sandwich with a layer of fried chicken.

The McChicken – It’s a Big Mac with fried chicken substituted for the beef.

The Land, Sea, and Air Burger – This sandwich consists of a beef patty, chicken patty, and fish patty all in one sandwich slathered with tartar sauce.

The Pie McFlurry – Ask for a freshly baked pie to be crumbled and mixed into your McFlurry of choice.

The McCrepe – A breakfast Hotcake filled with the fruit and yogurt parfait and topped with maple syrup.

Root Beer Float – Order any size root beer and ask for a serving of vanilla soft serve to be added in.

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