Cochon555, Wine Tasting With Robert Parker, Beer and Bourbon Festival

By Annie Wu, Epoch Times
December 30, 2015 1:01 am Last Updated: January 6, 2016 10:33 am
A platter served at the 2015 Cochon555 in New York City. (Max Flatow)
A platter served at the 2015 Cochon555 in New York City. (Max Flatow)

Cochon555 in New York City

This annual pork feast visits 20 major cities in North America to raise awareness and money for socially responsible pig farming. In New York City, five chefsJustin Smillie of Upland, Angie Mar of The Beatrice Inn, Hillary Sterling of Vic’s, Danny Mena of Hecho en DUMBO, and Mike Poiarkoff of Vinegar Hillwill engage in a friendly competition to prepare the best pork dish from locally raised heritage breed pigs. The winning chef will advance to the finale in Aspen, Colorado, in June.

The festival starts on Jan. 22 with a multicourse dinner served by participating chefs, followed by the Late Night Asian Speakeasy, with food inspired by Chinese, Korean, Thai, and Japanese after-hours bars. On Jan. 23, a three-hour dinner will be served with wine pairings. The main competition will be held on Jan. 24—$125 to $258 per person.

Friday, Jan. 22–Sunday, Jan. 24
Chelsea Piers, Pier 60
23rd Street & West Side Highway
cochon555.com

Attendees at the San Francisco Matter of Taste event in November. (Courtesy of Robert Parker Wine Advocate)
Attendees at the San Francisco Matter of Taste event in November. (Courtesy of Robert Parker Wine Advocate)

Matter of Taste With Robert Parker

Wine expert Robert Parker and his team of reviewers at the Wine Advocate are hosting a grand tasting event at the Mandarin Oriental Hotel. They have selected more than 150 of their favorite wines from around the world, including from Château Pontet-Canet (Pauillac), Verite (California), Cayuse (Washington), Cullen (Australia), Fontodi (Tuscany), and JJ Prum (Germany). Winemakers will also teach master classes on the history of their estates—$180 per person ($120 if you are a member of The Wine Advocate at eRobertParker.com).

Saturday, Feb. 20
2 p.m.–6 p.m.
Mandarin Oriental
80 Columbus Circle
a-matter-of-taste.com

Quality Eats Brunch Menu

The latest steakhouse from restaurateur Michael Stillman is now serving a brunch menu. Dishes include the French Toast with spiced fruit and Gjetost cheese, A La Minute Quiche, and Grilled Nueske’s Bacon with peanut butter and jalapeño jelly.

Brunch
Saturdays & Sundays, 11 a.m.–4 p.m.
Quality Eats
19 Greenwich Ave.
qualityeats.com

Seamore's RAD open-faced bagel. (Courtesy of Seamore's)
Seamore’s RAD open-faced bagel. (Courtesy of Seamore’s)

Seamore’s Brunch Menu

The Lower East Side casual seafood restaurant is now serving brunch. Dishes from the ocean include the RAD, a Russ and Daughters bagel with whitefish spread, poached egg, and pickled peppers; the Smoked Bluefish Benedict with hash browns and salad; and the Breakfast Burrito with spicy squid adobo. There are nonseafood options too, like Lemon Ricotta Pancakes and Avocado Toast with spicy mango and tomatoes. Wash it all down with a Mezcal Bloody Mary.

Brunch
Saturdays & Sundays, 11:30 a.m.–4 p.m.
Seamore’s
390 Broome St.
seamores.com

Mighty Pie's arepa. (Courtesy of Mighty Pie)
Mighty Pie’s arepa. (Courtesy of Mighty Pie)

Mighty Pie Arepas

The pie stand at Union Square Park is now serving arepas, the Venezuelan stuffed bread filled with all manner of meat and vegetables. Offerings include the Gisela Bolanos with shredded beef, queso fresco, sweet plantains, and black beans; the Sofia Silva with bbq pulled pork and housemade coleslaw; and the Marisol Alfonzo with shredded chicken, avocado, chipotle mayonnaise and shredded cheese. 

Open daily,  8 a.m.–10 p.m.
Mighty Pie
20 Union Square W.
mightypienyc.com

Timna's Chestnut Soup. (Michael Tulipan)
Timna’s Chestnut Soup. (Michael Tulipan)

Timna

The modern Middle Eastern restaurant has new dishes on the menu to keep us warm in the winter. They include Oxtail Ragout, red-wine-braised oxtail with root vegetables, chanterelles, shimeji mushroom, and fresh corn polenta; Chestnut Soup with vanilla butter-braised enoki mushrooms and quail egg; Ravioli of Moroccan Harira Stew, housemade ravioli filled with sheep’s milk ricotta and spiced pumpkin purée; and Lamb Shishbarak, chef Nir Mesika’s take on a classic Lebanese dish, featuring tortellini stuffed with spiced ground lamb and dressed in yogurt sauce. Open Tuesday to Friday from 5:30 p.m.,

Saturday & Sunday, from 11:30 a.m.
Timna
109 St. Mark’s Place
timna.nyc

Faro's Rye Spaccatelli. (Michael Tulipan)
Faro’s Rye Spaccatelli. (Michael Tulipan)

Faro

The seasonally focused restaurant in Bushwick, Brooklyn, is serving hearty dishes like Local Grain Porridge with black burgundy truffles, sunchokes, and whey; Gnudi tossed with pulled rabbit leg meat stewed in tomatoes, onions, and herbs; and Dry-Aged Duck Breast, glazed in honey butter and served with green wheat, sautéed sweet potatoes and leeks, kabocha squash purée, and fish-sauce-spiked Thai caramel.

Open Monday–Saturday, 6 p.m.–11 p.m.
Sundays, noon–10 p.m.
Faro
436 Jefferson St.
farobk.com

Fung Tu's Vegetarian Curry Pot Pie. (Paul Wagtouicz)
Fung Tu’s Vegetarian Curry Pot Pie. (Paul Wagtouicz)

Fung Tu

Chef Jonathan Wu has a new lineup of winter dishes at his Chinese-American restaurant, including Skatefin Soup with Ham and Wood Ear Mushrooms, inspired by the classic Chinese shark fin soup; Potato Gratin with sliced Russet potatoes in a beurre blanc sauce made with soy sauce, hoisin sauce, and sherry vinegar; Vegetarian Curry Pot Pie with a coconut milk stew of celery root, cauliflower, Chinese broccoli, pearl onions, and Yukon Gold potatoes; and Braised Char Siu Beef Short Ribs with Broccoli Rabe and Koshihikari Rice, with an updated char siu sauce made of honey, maple syrup, hoisin sauce, Chinese five-spice powder, and fermented tofu. 

Tuesday–Saturday, 6 p.m.–midnight
Sundays, 6 p.m.–10 p.m.
Fung Tu
22 Orchard St.
fungtu.com

Beer, Bourbon, and BBQ Festival

For the seventh year, this national festival is bringing Southern food and drinks to the Chelsea neighborhood. Enjoy an unlimited sampling of beer and bourbon, in addition to barbecued meats from Dinosaur Bar-B-Q, Virgil’s Real Barbecue, Tres Carnes, and other Southern American restaurants in the city. There will also be a bacon-eating contest and seminar classes by brewers, distillers, and barbecue pitmasters.

Saturday, Jan. 30
Noon–9:30 p.m.
The Tunnel
608 W. 28th St.
beerandbourbon.com

East Ville Des Folies

This Prohibition Era-themed festival will keep the drinks coming with four floors of rare whiskeys and beers from around the world. The venue, Webster Hall, will be transformed into its original 1920s look. Entertainment includes live swing jazz music and circus performers.

A portion of the proceeds will go to Variety the Children’s Charity of New York, a charity for underprivileged children.

Saturday, Jan. 16
1:30 p.m.–5:30 p.m.
Webster Hall
125 E. 11th St.
websterhall.com