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    Paul Liebrandt with Co-Hosts Gillian Duffy (Culinary Editor, NY Mag) and Dorothy Hamilton (Founder, The International Culinary Center)

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    Harris with Michael Anthony (Gramercy Tavern)

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    Seamus Mullen (Tertullia) getting wicked on his famous paella

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    Cesare Casella (Salumeria Rosi), Mark Ladner and Sous Chef (Del Posto), and Dorothy Hamilton

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    Cesare Casella (Salumeria Rosi) on Italian Seafood

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    Veal Tonnato from Mark Ladner (Del Posto)

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    Harris with Flloyd Cardoz (North End Grill)

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    Bill Telepan discussing his mission to bring healthier options to schools

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    Adam with Michael Psilakis (FISHTAG, Kefi)

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    Did you know the perfect egg is cooked at 62.1 degrees? Paul Liebrandt suggests picking up an immersion circulator for your home kitchen.

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    Whole Roasted Dourade Royale (Plaki) from Michael Psilakis (Kefi)

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    Harris with Brooks Headley (Pastry, Del Posto)

The New York Culinary Experience: The Ultimate Foodie Fantasy Camp, Day Two Recap

By Underground Eats on May 3, 2012 / No Comments / Categorized Celebrity Chefs, Fantasy eats, Good Reads, Photos, Uncategorized, Underground Eats, Unique Events

Like Day One, Day Two of The 4th Annual New York Culinary Experience was as awe-inspiring of an adventure a foodie can hope to have. More world class chefs, more intimate classes and conversations. Without further ado, here are our favorite highlights from Day Two, organized and hosted by The International Culinary Center and New York Magazine:

• Perhaps the highlight of the week: Michael Psilakis’ (FISHTAG, Kefi) heartfelt monologue about his inspiration for cooking and passion for why food is so important. The focus of his class, Sunday Family Meals, was quite fitting if you watched the video.

• Paul Liebrandt, Chef/Owner of Corton and the subject of the documentary, A Matter of Taste, conveyed the emotions of New York in springtime in his class focused on fresh, local, seasonal flavors. As anyone who has experienced his food or viewed the documentary knows, Liebrandt is extremely particular and driven and demanding. Of all the classes, his was most likely the closest to being in the heat of the kitchen on the line during service hours.

• Seamus Mullen (Tertulia) shared his gift for making the incredible paella that has everyone in New York talking, and has even elicited comparisons to Hemingway.

• Cesare Casella (Salumeria Rosi) led attendees on a Mediterranean excursion from Tuscany to the Amalfi Coast where he shared anecdotes and lessons about purveying seafood from local fish markets. “At every fish market there are happy fish and there are sad fish,” Chef Casella told us. “Choose happy fish.”

• Michael Anthony (Gramercy Tavern) spoke of the history of organic grains and then cooked his words into a gorgeous barley and carrots risotto.

At the end of the weekend, two things were clear: 1) if you are a foodie, attending the New York Culinary Experience deserves prime placement on your Bucket List, as it is the epitome of access and interaction with the leading chefs in New York (and the country). And, 2) we are truly fortunate to have such incredible culinary talent here in New York, and as a diner, it was very gratifying to witness how appreciative these amazing chefs are of their fans and customers.

If you’re still deciding whether to start saving your pennies for next year, here is the complete list of chefs.

 

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