Published on February 29th, 2012 | by Greg0
Brisket King of NYC!
Apologies to everyone who missed this one! Last night, we joined hundreds of other Manhattan denizens for a night of tasting at the Santos Party House. And while they apparently ran out of forks halfway through the event, and at least one purveyor had run out of samples by the time we arrived an hour into the evening, it was still an excellent winter evening. Of course, anytime you combine craft beer, artisinal spirits, signature cocktails, and unlimited samples from about a dozen restaurants and chefs, it's hard to wrong.
The Brisket King of NYC event combined a competition, featuring celebrity judges, with a broad tasting of one of traditional Jewish cuts of meat. Brisket typically requires slow cooking and a lot of love, but is often incredibly flavorful. And we weren't disappointed- there wasn't a total misfire in the group. As part of Meat Week NYC, and produced by Food Karma Projects, the room was packed with interesting options. We tried sliders from Mr. Bobo, a wonderful slaw and "foie gras burnt ends" plate from John Brown Smokehouse, and an amazing shabu shabu from Robbie Richter which balanced spice, fresh basil, salty broth, and even had some crunch to it. An interesting take was the incredibly juicy Worcestershire-braised brisket with Horseradish from Patrick Connolly, now at TheKitchenNYC. Our least favorite item was from Murray's Cheese, a combination with fontina that didn't quite work. Other options included polenta in place of bread, an apple fennel slaw, and even a use of chimmichurri as a topping.
But the two most memorable, and our favorites, were a deep-friend, panko-crusted brisket meatball with a sharp mustard aioli from Emma Feigenbaum and Andrew Gottlieb's delightful, hand-made red mole brisket with avocado crema, fresh lime, and pickled onions. The former would go on to win "Best Deep-Fried Brisket", the latter justly took home the People's Choice prize. The ultimate tasting winner was John Brown's burnt ends option, which we could not argue with.
Here is a list of the other participants. Congratulations (and thanks) to all! Thomas Perone (Joseph Catering), Will Horowitz of Ducks Eatery, Chef Jessica Wilson with High Point Farms (Trumansburg, NY), Chef Joe Dobias, Sam Ullman with Hudson Valley Harvest (NY State grass fed beef), co-host Jimmy