Comestiblog

Queens Taste 2016

The rain and chill did not deter the roughly 600 foodies who descended upon the New York Hall of Science on 3 May to sample the celestial offerings of more than 50 restaurants, beverage purveyors, and dessert makers at Queens Taste 2016.  The Queens Economic Development Corporation and the Queens Tourism Council celebrated the fifteenth anniversary of their gustatory showcase—a yearly event in which to meet and eat, as well as schmooze and booze.

The saporific samples of New York's most diverse borough ranged from creamy to crunchy, fiery to flaky, and savory to sweet.  Below is Queens Taste 2016 through the lens and so-called senses of Comestiblog:

The Venue:

Central Pavilion, New York Hall of Science

The Video:

The Appetizers and Entrées:

My initial experiment in the Hall of Science's Central Pavilion included a couple of sweet-and-sour savories from Kristin Quattrone's Q Events, a catering and events concern.  The flavor contrasts of the Coconut-Pineapple Fried Rice Ball (encapsulating crispy pancetta), and the Ginger Chicken Pineapple Cup yielded successful results.

Coconut-Pineapple Fried Rice Ball from Q Events

Another caterer, DelishNY, also served a sweet-and-savory combination: Seared Tuna with a Sesame Soy Glaze, presented on an edible spoon.  In addition to his appealing tuna, Chef Joseph Marchisotta prepared a Truffle Herb Risotto.

DelishNY's Seared Tuna with Sesame Soy Glaze

Chef Gus of Hilton New York JFK Airport in Jamaica prepared a beautiful Shrimp-and-Cashew Cabbage Slaw in a phyllo cup, topped with a soy-balsamic glaze.

Shrimp-and-Cashew Cabbage Slaw from Hilton NY JFK Airport

Thai Rock of Rockaway Beach rocked it with steamed Thai Dumplings, filled with peanuts and turnip.

Thai Rock's Thai Dumplings

Chef Greg Profeta of LIC's Alobar elevated a humble Polish staple into something nearly lofty with his homemade Potato Pierogies with Scallion Crème Fraîche.

Alobar's Homemade Potato Pierogi with Scallion Crème Fraîche

Who doesn't love bacon?  What about sweets?  The Astor Room at Kaufman Astoria Studios in Astoria married bacon with sugar-in-the-raw and added Cajun seasoning to spice up the Candied Bacon honeymoon.

The Astor Room's Candied Bacon

Bareburger's organic Birkshire Beer-Braised Bacon Slider with Stout Onions and Spicy Mustard on a Pretzel Bun was a mouthful in both name and flavor.

Bareburger's Beer-Braised Bacon Sliders

As usual, the sliders from Woodside's F. Ottomanelli Burger & Belgian Fries were top-notch.

Neir's Tavern of Woodhaven, "the most famous bar you've never heard of," returned with their popular pub grub: Cotton Candy Wings, BBQ Jack Wings, Pulled-Pork Sliders, and Swedish Meatballs.  Consumed quite by accident, the cotton candy-flavored wings were a rather pleasant surprise.

Neir's Tavern's Pulled Pork (left) and Chicken Wings (right)

After filing an application with the Landmarks Preservation Commission (LPC) last August, Neir's owner Loycent Gordon held a rally on 7 May to have the historic 1829 building declared a New York City landmark.  I wish him Godspeed.

Swedish Meatballs (left) and Pulled Pork (right)

Zenon Taverna, a Greco-Cypriot restaurant in Astoria, returned with a couple of new dishes along with an old favorite.  I navigated the meze by trying all three.  Their homemade Hummus was garnished with sliced Kalamatas and served in a phyllo cup.  Its fresh flavors were augmented nicely by the slight saltiness of the olives.  The Halloumi Sandwich—char-grilled Cypriot goat-sheep cheese, sliced cucumber and tomato on pita bread—was uncomplicated yet delicious.

Zenon Taverna's Hummus in Phyllo Cups

Cyprus Halloumi Sandwich

Seasoned with oregano, pepper, bay leaves, and drizzled with olive oil, vinegar, and lemon, Zenon's Grilled Octopus continues to be a perennial favorite. (Eight is not enough.)

Grilled Octopus

The Kabobs from Pa-Nash, a Eurosoul (Mediterranean, Caribbean, and soul food fusion) eatery in Rosedale, were among the highlights of this year's Queens Taste.  Chef Henry Lopez seasoned the skewered chicken, pork, and goat beautifully to impart robust flavors and plenty of heat.

Pa-Nash's Kabobs (Clockwise, from top): Chicken, Pork, Goat

The flautists at Woodside's La Adelita flaunted their popular Mexican flutes along with guacamole, and a tasty Cactus Salad.

La Adelita's Flautas (left) and Cactus Salad (right)

Guacamole

Also from Woodside, and also serving cactus, De Mole rolled out Pork and Grilled Cactus Tacos.

De Mole's Pork and Grilled Cactus Tacos

Chef Carlos Valez of Astoria's Sabor De Cuba offered an authentic taste of Cuban vintage clothing with his Ropa Vieja.

Sabor De Cuba's Ropa Vieja

At the next table, Nest of Richmond Hill served four samples of their homestyle Indo-Caribbean and Chinese cooking: Bunjal Chicken Liver, Jerk BBQ Boneless Chicken, Boneless Curry/Bunjal Chicken, and Seafood Fried Rice.

Nest's Jerk BBQ Boneless Chicken

Boneless Curry/Bunjal Chicken

Seafood Fried Rice

There were also a few kosher offerings.  The first, from the Masbia Soup Kitchen Network, was Chulent, a traditional Jewish stew of meat, beans, and potatoes.  Masbia provides a restaurant-style environment to afford a sense of dignity to those in need, because "a hot meal always needs a touch of warmth."

Chulent from Masbia Soup Kitchen Network

Rego Park's Marani Glatt Kosher Georgian Restaurant, a newcomer to Queens Taste, served a couple of tasty dishes: Ostri, a beef stew with pickles and onions, as well as Chahohbili, a traditional chicken stew.

Marani's Ostri

Chahohbili

The Libations:

There was no shortage of alcoholic and non-alcoholic beverages.  Cider, beer, and wine flowed freely.

Not Your Father's Ginger Ale from Small Town Brewery

The Wine Room of Forest Hills, in association with Verity Wine Partners, poured an interesting variety of reds, whites, and a rosé.  The tastes comprised Peter Zemmer Pinot Grigio (Alto Adige, Italy), Montinore Estate Borealis 2014 (Willamette Valley, Oregon), Dio Fili Xynomavro Rosé 2015 (Macedonia, Greece), Ktima Mitravelas Red on Black 2014 (Nemea, Greece), Altovinum Evodia Old Vine Garnachia (Calatayud, Spain), and Michael Gassier Nostre Païs Rouge 2013 (Costières de Nîmes, France).

Selections from the Wine Room of Forest Hills

Brooklyn Winery dispensed samples from a bit closer to home: Chardonnay-Unoaked 2014 (Finger Lakes, N.Y.), Old Vine Zinfandel 2013 (Lodi, CA), and Cabernet Sauvignon 2012 (Sonoma Valley, CA).

Brooklyn Winery's (Unoaked) Chardonnay

Old-Vine Zinfandel (left) and Cabernet Sauvignon (right)

LIC's SquareWine & Spirits poured a couple of refreshing 2015 French rosés: Les Violettes (Côtes du Rhône) and Georges Vigouroux Gouleyant (Côtes du Lot).

Maegan Kovatch (left) and Lucy Spain (right) of Square Wines

2015 Rosés: Les Violettes (left) and Gouleyant (right)

The Desserts:

Shake Shack, which opened in Queens Center Mall on 30 December last year, celebrated their Queens Taste debut sweetly and effervescently with Root Beer Floats.

Shake Shack's Root Beer Float

Hannah Maldonado and Matthew McNamee of 8 Bit Bakeshop (whom I met at the Entrepreneur Space Five Alive celebration last month) offered samples of their video game-inspired treats.

Confections from 8 Bit Bakeshop

Bundts NYC, another vendor from the E-Space, returned with more miniature bundt-style pound cakes.  CEO and Bundtmeister Randall Grant bakes his wares to order and for specific events.

Bundts NYC: Chocolate Chip (left) and Blueberry (right)

Caterer EJ Sydell served gluten-free, fresh-fruit Bucklecakes, yummy coffee cakes from Esta-Joy's Kitchen.

Fresh Fruit Bucklecakes from Esta-Joy's Kitchen

The desserts from Rudy's Bakery & Café gave little indication of having come from a German bakery that opened in 1934.  Pastry Chef Cristina Nastasi bakes a wide assortment of contemporary desserts at one of the few remaining German holdouts in Ridgewood.  The confectioner exhibited her variety with delicious sweets comprising Strawberry-Rhubarb Crisp, Alfajores, and Espresso Cheesecake.

From Rudy's Bakery & Café: Strawberry-Rhubarb Crisp

Alfajores

Espresso Cheesecake

It seems fitting somehow that The Paleo Factory engaged in Mud-slinging amid this election year.  After his Taste debut last year, Sam Friedman (whose name is mud—in a good sense), returned with Chocolate (flavored with raw organic cacao powder), Vanilla (flavored with Madagascar beans and pure vanilla extract) and Coffee (flavored with organic arabica) Mud he makes from "ingredients that come from the earth."  To wit, he blends the flavor elements with coconut milk, cashews, and dates to yield tasty cold treats that are not too sweet.

The Paleo Factory's Chocolate, Vanilla, and Coffee Mud

DF Mavens dished up a couple of their marvelous dairy-free frozen desserts: Madagascar Vanilla Bean (coconut milk) and New Orleans Salted Praline (soy milk).

New Orleans Salted Praline from DF Mavens

Another frozen Madagascar Vanilla Bean offering, this one a gelato, was served by Astoria's Desserts That Matter.  The "boutique ice cream manufacturer" also scooped out samples of Dulce de Leche.

Desserts That Matter: Gelati

The Conclusion:

Once again, Queens Taste was a stellar event for noshing and networking at the New York Hall of Science.  As ever, my most profound thanks to Seth Bornstein and Rob MacKay.

Queens Taste 2016

New York Hall of Science
47-01 111^th Street
Corona, N.Y.   11368-2950   (map)

Tuesday, 3 May 2016, 6:00 P.M. till 9:00 P.M.

By train:  to 111 St or LIRR to Mets-Willets Pt

Links:

http://thequeenstaste.com/
https://www.facebook.com/QueensTaste
http://www.queensny.org/qedc
https://twitter.com/qedc
https://www.facebook.com/queensedc
http://www.itsinqueens.com/

Proceeds support the Queens Economic Development Corporation's ongoing efforts to attract, create, and maintain jobs in the borough through business services, neighborhood development, the Entrepreneur Space (food-and-business incubator), and marketing attractions through the Queens Tourism Council and the It’s in Queens and Discover Queens brands.

Five Alive: QEDC Entrepreneur Space Celebrates Its Fifth Anniversary

The Queens Economic Development Corporation celebrated the fifth anniversary of its Entrepreneur Space in Long Island City on 30 March 2016 with a lively networking party that featured spicy, savory, and sweet food samples from some 30 vendors.  There was much to celebrate: the incubator has helped more than 500 small businesses, generated $6 million in revenue, and created more than 100 jobs in its five-year history.

Five Alive: Cooks Kickin' It In Queens video

The Entrepreneur Space opened officially on 19 January 2011.  Sponsored by the NYC Economic Development Corporation, the 12,500-square-foot space comprises a fully equipped commercial kitchen, offices, and classrooms.  In addition to providing space and equipment, QEDC offers business counseling, technical assistance, and financial classes on site.  The E-Space also provides an area for culinary skills training to The Fortune Society, an organization that supports successful reëntry from prison.

Matt Swanston

Beginning in Studio 4, my first taste was a St. Louis-style gooey butter cake from Gooey&Co.  Since introducing his Gateway City staple to Gotham (via Smorgasburg) in 2014, Matt Swanston has never looked back.  The St. Louis native makes his cakes with organic, all-natural ingredients.

Gooey&Co: Butter Cake

I made the transition from sweet to savory with samples of DILL-icious Salsa Verde (medium) and Fire Roasted Red Salsa from the husband-and-wife team of Danny and Bella Mayans of Casa Maya.

Casa Maya: DILL-icious Salsa Verde (medium)

At the next table, Phoebe's Sourdough Bakery gave rise to my next nibble.  Phoebe Goh's sourdough bread varieties—SuperSpelt, SimplyRye, and Omega3Bomb—are made from ancient grains that are grown locally, certified organic, and non-GMO.

Phoebe's Sourdough: SuperSpelt, SimplyRye, and Omega3Bomb

And the sweet cycle begins anew …

Andrea "Sweetcicle" Patel

What appeared to be tortiglioni were actually confections handcrafted by Andrea "Sweetcicle" Patel.  Sweetcicle's Soft Chews are available in chew, er, two flavors: Meyer Lemon and Peach with a hint of Elderflower.

Soft Chews: Meyer Lemon and Peach with a hint of Elderflower

Little Luna cookies were inspired by a little girl with type 1 diabetes.

8 Bit Bakeshop: Little Luna

8 Bit Bakeshop's pastry chef Hannah Maldonado and Matthew McNamee created these special treats for their diabetic daughter, Luna—and others with food allergies and special dietary needs.

Little Luna: Sweet Vanilla & White Rice Cookies

On to Kitchen A …

My first sample in this large space was a snack from itskale.  The chips, made from kale and chia seeds, and baked with organic ingredients, certainly seemed healthful.

itskale: Kale and Chia Seed Chips

Yu Bakery offered some healthful snacks as well.  Using a modified Brazilian recipe, Kurt Schwarzbauer and his wife, Daniela, bake their yucca-based puffs and buns without artificial colors, chemicals, and preservatives.  Because yucca is naturally free of gluten and GMOs, YuPuffs and YuBuns contain neither.

YuPuffs: Parmesan (left) and Coconut Oil & Flaxseed (right)

Just out of the oven, these warm Cheese YuBuns melted in my mouth.

Yu Bakery: Cheese YuBuns

Chef Sherri Royes prepares soul food and fusion dishes with a focus on catering.  Her Citrus Glazed Chicken, with its Asian-inspired sweet and spicy flavors, showcased her culinary creativity.

Chef Sherri's Catering: Citrus Glazed Chicken

The bruschetta from Little Pleasures, a dining event and catering concern, was smokin'—literally.  Scott McCullough's antipasto was prepared with smoked sea salt, seared with fresh feta on top, and infused with hickory smoke.  Where were the mirrors?

Little Pleasures: Smoked Bruschetta

Around the corner, British Guyana-inspired food samples—Chicken Curry, Roti, Chicken and Vegetable Patties, and Almond Cookie Cakes—from Veda's Cakes and Catering beckoned.

Veda's Cakes & Catering: Tastes of British Guyana

In Kitchen B, across the aisle, Judy's Knishes offered a vegetarian taste of old New York.

Judy's Knishes

At the neighboring table, emphasizing healthful ingredients and "no empty calories," Lydia Fiorentino's baked goods tasted every bit as good as they looked.

Fiorentino's L Baked Goods

Of course, beer goes with everything.  Student-run Bayside Brewery poured some fine suds to accompany my cake.

Kitchen C, in the center of the large space, offered dumplings, pretzel balls, and a witch's brew.

Michael Zhang and daughter Sylvia

Asian Farmer's dumplings contain all-natural, local ingredients only—from the vegetables to the grass-fed beef, pasture-raised pork, and free-range chicken.  Owner Michael Zhang prepares them by hand using recipes and techniques passed down from generations of dumpling makers.

Asian Farmer: Vegan, Pork, and Chicken Dumplings

Pretzel Man Mike Panara Jr. rolled out cheese-stuffed, soft pretzel balls.  He makes six flavors in all, and sells them to bars and restaurants in New York.

Forest Witch teas are based on the Wiccan belief that nature possesses magical powers.  Thus, Stephanie Sanz's tea blends comprise herbs that have particular magical properties in common.  Additionally, a unique incantation is affixed to the back of each package to facilitate casting a spell before drinking the tea.

Forest Witch: Magical Teas

Over in Kitchen D, a familiar vendor served a familiar dessert along with one that was new to me.  Pilar de Guzman won top honors at Queens…A Taste of the World in 2011 (video) for her Date and Walnut Thins, known in the Philippines as "Food for the Gods."

Pilar de Guzman

While I don't wish to seem impious, I found Bonne Fête's Apple Cake to be just as heavenly as the Date-and-Walnut bar.

Bonne Fête Baking: Apple Cake

To the best of my knowledge, Biggie's Crack Toffee hasn't anything to do with plumbers or cocaine.  It has everything to do, however, with Stephanie Golden, innovative toffee, and a large cat.

Stephanie Golden

Biggie's thin, crackly, crunchy treats are "not your grandmother's toffee."  (Full disclosure: my grandmother did not make toffee.)  Several flavors were available for the tasting: Toasted Almond, Toasted Pecans & Bourbon, Pomegranate, Espresso, and Peanut Butter & Wild Blueberries—each speckled with sea salt.

Biggie's Crack Toffee: Espresso (left) and Peanut Butter & Wild Blueberries (right)

In the classroom space, Megan Sipe danced her way into my sweet tooth.  The colorful choreographer-chocolatier steps into cacao to create a multisensory experience called Chocolate Dances.

Megan Sipe

The tasting portion included three dark-chocolate Wild Women Mediants: Zoey (ginger, toasted coconut flakes, pumpkin seeds), Michelle (pistachios, sea salt), and Rachel (almonds, sea salt, cherries).

Chocolate Dances: Wild Women Mediants

After a taste of Wild Women chocolates, what could be better than a little more caffeine?  COFFEED poured samples of cold-brewed Burundi, their medium-roast house blend, imported from Africa.  More than a coffee roaster, COFFEED is a charity-minded food-and-beverage company that supports the communities around its stores.

COFFEED

Sergey Golosinkiy, co-founder of Oaks & Co Foods, served diminutive pancakes to accompany my cup of joe.  The tasty, high-protein flapjacks—free of gluten, soy, and GMOs—went like hotcakes.

Oaks & Co Foods: Protein Pancake Mix

At the next table, I spotted another familiar face.  Rosangela Arnold introduced me to her yucca-based, gluten-free Viva Natural pão de queijo (cheese bread) at the first E-Space anniversary celebration four years ago (video).

On this occasion, she crafted little sandwiches from her cheese rolls, filling them with a choice of salami, dulce de leche, or smoked wild salmon.

Viva Natural: Cheese Roll Sandwiches

To end my classroom visit on a sweet note, I tried Buenos Angie's Argentine Alfajores (dulce de leche cookies).

Buenos Angie's Argentine Alfajores

One of my favorite vendors, Little Bird Curious Confections, has left the building.

Corey Meyer

I first met owners Corey and Sarah Meyer at Queens Taste 2013 (video).  They started at the E-Space in May of that year, whereupon, they tweaked their recipes and learned how to transform a treat they made at home into a product that could be mass produced.  In the incubator, the Meyers honed their marketing skills, refined their packaging, and developed a professional website.

Little Bird Curious Confections: FIRE BITES

Over time, they added staff as well as shifts.  In the past year, demand for their FIRE BITES has risen so sharply that Corey and Sarah have outgrown the Entrepreneur Space and, consequently, moved into their own space.

Milk and Dark Chocolate Sea Salt FIRE BITES

The Little Bird is now fully fledged and has left the nest; may it spread its wings and soar.

Entrepreneur Space

36-46 37^th Street
Long Island City, N.Y.  11101-1606  (map)

(718) 392-0025
(212) 452-1866

http://www.entrepreneurspace.org
https://www.facebook.com/EntrepreneurSpace
https://twitter.com/ESpaceNYC

By train:  to 36 St
By bus:  Q101

Queens Taste 2015

More than 600 hungry foodies rocketed their way to Flushing Meadows Corona Park for this year's Queens Taste at the New York Hall of Science, a vestige of the 1964 World's Fair.  With 66 tables showcasing 56 different purveyors of "the best food on the planet," the Queens Economic Development Corporation launched the thirteenth edition of its annual gustatory event on 12 May 2015—a stellar occasion in which to meet and eat.

This year, winning entries were chosen by popular vote; everyone who completed a ballot helped determine The People's Choice of Best Appetizer, Best Entrée, Best Dessert, and Most Refreshing Beverage.

Queens Taste 2015 video

Queens Taste 2015 welcomed several newcomers including Dan Frieber's carrot-based Tango Chile Sauce, an organic, piquant condiment with the potential to have myriad food partners.  The hot sauce certainly accompanied tortilla chips well.

Carrot-based Tango Chile Sauce

One of the sweet surprises of the evening was the highly addictive Amarena Fabbri.  This delightful treat, made from wild black cherries, traces its origins to 1905—in Portomaggiore, Italy, not Queens.  How dolce it is!

Wild Black Cherries of Amarena Fabbri

After its triumphant debut last year, Zenon Taverna returned armed, so to speak, with its famous Grilled Octopus (judged Best Entrée in 2014), along with Koupepia (stuffed grape leaves).  Stuffed with rice, and seasoned with tomato, mint, onion, parsley, and fresh lemon juice, Zenon's koupepia would have typically contained chopped pork—an ingredient excluded from these samples in order to include vegetarians.

Zenon Taverna's Grilled Octopus

Vegetarian Koupepia (stuffed grape leaves)

Chef Julio Velasquez's superb Steak Tartare from Bayside's Aperitif was the People's Choice of Best Appetizer—a rightly deserved distinction for this well prepared classic.

Best Appetizer: Aperitif's Steak Tartare

Chef Hugue Dufour of M.Wells in Long Island City rolled out an additional round of raw meat.  His delicious spherical servings of Angus Beef Tartare were accompanied by simple potato chips.

M.Wells's Beef Tartare meatball

Vinny Accardi's first Queens Taste was also a celebration of his first anniversary as chef and owner of Room 55 in Glendale.  (His 5 May graduation fifteen years ago from the Culinary Institute of America was the inspiration for the restaurant's name.)  Viewers of Hell's Kitchen may recognize him from the reality show's eighth season, in which he appeared as a contestant (video).  Vinny's Taste debut featured Chilled Cucumber Greek Yogurt Soup, Pork Belly and Fresh Ham (seasoned with honey and pickled fennel), and Milk Chocolate Mousse S'mores (with housemade crème de marshmallow).  The pork's sweet seasoning yielded flavors vaguely reminiscent of Chinese five-spice.

Clockwise (from top): Chilled Cucumber Soup, Pork Belly and Fresh Ham, Chocolate Mousse S'more from Room 55

The Deconstructed Chicken Caesar Salad from LIC's Dutch Kills Centraal left me feeling like an outsider to an inside joke.  This unusual diversion consisted of a romaine purée at its base, upon which a morsel of salt-cured chicken thigh, a garlic crouton, shredded Parmesan cheese, Caesar dressing, and bits of crumbled egg yolk were stacked.  While a little jest such as this was probably meant to amuse my gueule, it did little to humor my palate.

Dutch Kills Centraal's Deconstructed Chicken Caesar Salad

Mulan, a contemporary Asian restaurant situated on the second floor of Queens Crossing in Flushing, served attractive chicken patties.  Because my sample was cold, however, I was unable enjoy it fully.

Mulan's Asian Chicken Patty

Fushia, at the Wyndham Garden Long Island City, offered another taste of modern Asian cooking.  Their superior Pad Thai overshadowed their Sweet-and-Sour Chicken.

Fushia's Sweet-and-Sour Chicken (top) and Pad Thai (bottom)

Visitors to the Hall of Science witnessed an astronomical gastronomical line for one of the stars of this year's event.  Bareburger's sliders—mouthwatering organic, grassfed chopped beef, topped with blue cheese and bacon jam, unified harmoniously in a bun—earned this Queens-centric chainlet the People's Choice accolade for Best Entrée.  And yes, these delicious, all-natural little burgers were worth the wait.

Best Entrée: Bareburger's Beef Slider with Blue Cheese and Bacon Jam

Fairway served three types of slider: Grilled Chicken, Flank Steak, and Buffalo Chicken with Gorgonzola.

Fairway's Flank Steak Sliders

Just to the left of the sliders, tender, succulent Beef Tenderloin beckoned.  Topped with a squirt of Fairway BBQ sauce, this bite-sized, perfectly cooked cut of beef melted in my mouth.

Beef Tenderloin with Fairway BBQ Sauce

Of course, a slider from Woodside's F. Ottomanelli Burger & Belgian Fries was a must.  It was excellent, as always.

Frank Ottomanelli (left) and Michael Proano (right)

Also from Woodside, La Adelita served tasty Fried Tacos.

La Adelita's Fried Tacos

One can always count on Leo's Latticini to serve Mama's Special signature sandwich, Caprese Salad, and a number of other perennial favorites.  This year, Mama's of Corona (as it's known locally) introduced its version of Pizza Rustica, a delectable quiche-like pie, made with a variety of meats and cheeses.  Traditionally served at Easter, pizza rustica can be nevertheless enjoyed any time of year.  While there are many variants throughout Italy, Mama's is based on a family recipe from Bari.  It was a welcome addition to their annual offerings.

Mama's Special Sandwich: Peppered Ham, Salami, and Fresh Mozzarella

Insalata Caprese: Fresh Mozzarella, Tomato, and Basil

Pizza Rustica, Bari style

"Flushing's hidden gem" came out of hiding with a prominent table position this time around.  It was nearly impossible to miss Magna Ristorante's Letizia Barbetta and Eleonora Greco as they dished up their sapid Chicken Piccata (with lemon, capers, and artichokes) and Penne (with cheese, tomatoes, and artichokes).

Magna's Chicken Piccata and Penne

Although I had nearly reached my point of satiety, an irresistible broiled salmon-shrimp dish from Flushing's Piccolo Sogno reeled me in.  "Real Italian" Chef Maurizio's savory aquatic duo, enlivened by a sauce of white wine, lemon, and garlic, was truly a "little dream."

Piccolo Sogno's Broiled Salmon-and-Shrimp

Jamaica's O Lavrador returned with more tasty Iberian fare.  For this year's event, Chef Fernando Gomes prepared Seafood Paelha, along with Baked Clams and Bacon.  Owing to a food allergy, alas, I was limited to sampling the latter only.  Served in clam shells, the rich combination of mollusc and pig was satisfying but sinful.

O Lavrador's Baked Clams and Bacon

Food is merely one aspect of Neir's Tavern's considerable allure.  Established in 1829, "the most famous bar you've never heard of" is also one of the oldest in New York.  Before it was featured in Goodfellas and Tower Heist, this historic Woodhaven tavern was purportedly the venue of Mae West's first performance.  At its Queens Taste premiere, Neir's served Cotton Candy-flavored Wings, Saddle-Up Wings, Boneless Chicken Tender Bites, and Burger Bites.  I skipped the first one, but tried the rest; the heat of the Saddle-Up wings made them my favorite.

Clockwise (from top): Boneless Chicken Tender Bite, Saddle-Up Wing, Burger Bite from Neir's Tavern

Redwood Deli of Forest Hills was back with a tasty offering that delivered appreciable heat: Spicy Chicken Tacos.

Redwood Deli's Spicy Chicken Tacos

Hoping to repeat its 2014 success, Murphy's Bar of Sunnyside returned with raw oysters (judged Best Appetizer last year), and introduced a crustacean variant of a common sandwich.  The Blue Point Oysters were titillatingly fresh, and the Lobster BLT—lobster, applewood-smoked bacon, mesclun, and tomato—was uncommonly delicious.

Lobster BLT and Blue Point Oyster from Murphy's Bar

Ginger is a marvelous digestive aid, and Bruce Cost's unfiltered sparking beverage provides a refreshing way to enjoy it.  Made with fresh ginger, sweetened with pure cane sugar, this natural ginger ale contains no extracts or oils.  It's the perfect drink for those who gormandize at events such as this.

There were five flavors from which to choose: Original, Jasmine Tea, Pomegranate with Hibiscus, Passion Fruit with Turmeric, and the 66-calorie Bruce Cost 66.

Bruce Cost Ginger Ale

I've been a fan of Drink More Good's old-fashioned soda syrups ever since I tried the Ginger Ale last year.  Founder Jason Schuler handcrafts his syrups with half the constituent sugar of mainstream sodas.  He uses neither high-fructose corn syrup nor preservatives; his ingredients are truly more good.  On this occasion, I tasted Jason's Lemon-Lime—a syrup that blends the juice of fresh, organic lemons and limes (zested and pressed by hand) with coriander, allspice, and lavender.  Mixed with seltzer, it was a "sprightly" alternative to bottled and canned fizz.

Drink More Good's Soda Syrups

Other beverages included a variety of hard ciders, beer, wine, and mixed drinks.

LIC's SquareWine & Spirits dispensed a couple of wines along with a spirituous iced tea.  Michael Hesslein poured a Verdicchio and a Rhône blend (from Washington), while Maegan Kovatch "tead" off with an Arnold Palmer spiked with Deep Eddy Sweet Tea Vodka.

Maegan Kovatch and Michael Hesslein of SquareWine & Spirits

Arnold Palmer spiked with Deep Eddy Sweet Tea Vodka

LIC's Beija Flor showed lots of spirit with its sweet Caipirinha, the cachaça-based national cocktail of Brazil.

Beija Flor's Caipirinha

Queens Courage Old Tom gin, distilled in Astoria, was a key ingredient in the 2015 People's Choice of Most Refreshing Beverage.

On to the sweets …

The lovely little cakes and pastries from Rose House at Queens Crossing in Flushing were as delicious to the taste buds as they were to the eyes.

Beautiful Cakes and Pastries from Rose House

Sam Friedman, The Paleo Factory's "Chief Caveman," produces Mud from "ingredients that come from the earth."  He blends coconut milk (as a base), cashews (for texture), a flavor element—Madagascar beans (vanilla), raw cacao powder (chocolate), or bananas—and dates (as a sweetener) to yield a pleasingly smooth consistency between those of soft-serve ice cream and mousse.

Ingredients for The Paleo Factory's Mud

Served chilled, this modern Stone Age dessert was delicious and not overly sweet.  (The Chocolate was especially good.)  Here's Mud in your mouth!

The Flavors of Mud (l-r): Chocolate, Vanilla, and Banana

My chocolate mini-Bundt cake from Bundts NYC was not quite so moist as it looked.

Mini Bundt Cakes from Bundts NYC

Having scooped up the award for Best Dessert at their first Queens Taste appearance last year, DF Mavens sought to defend their 2014 title with three more dairy-free frozen desserts: New Orleans Salted Praline (soy milk), Mint Almond Cookie (almond milk), and Key Lime Creme (coconut milk).  (The flavors were best enjoyed separately.)  Their efforts, however, did not garner the top honor on this occasion.

From DF Mavens (l-r): New Orleans Salted Praline, Mint Almond Cookie, Key Lime Creme

The Nachspeisen of Rudy's Bakery & Café, a German stalwart in Ridgewood, earned their just deserts in the 2015 People's Choice ballot.  Pastry Chef Cristina Nastasi's winning Süßigkeiten included Berry Mascarpone Shortcake, Chocolate Hazelnut Cake, and Mallomars.  I had fortuitously saved this year's Best Dessert for last.

Best Dessert: Berry Mascarpone Shortcake and Chocolate Hazelnut Cake from Rudy's Bakery & Café

Pastry Chef Cristina Nastasi

Rudy's and Cristina afforded a delightfully sweet finish to the Taste!

Another year, another great celebration of the wide variety of flavors that enrich New York's most diverse borough.  "The best food on the planet" served at Queens Taste 2015 in the New York Hall of Science was, dare I say, out of this world.  As ever, my sincerest thanks to Seth Bornstein and Rob MacKay.

Queens Taste 2015

New York Hall of Science
47-01 111^th Street
Corona, N.Y.   11368-2950   (map)

Tuesday, 12 May 2015, 6:00 P.M. till 9:00 P.M.

Links:

http://www.itsinqueens.com/queenstaste
https://www.facebook.com/QueensTaste
http://www.queensny.org/qedc
https://twitter.com/qedc
https://www.facebook.com/queensedc
http://www.itsinqueens.com/

bZ Grill: Greek Street Food from b to Z in Astoria

Whether the concept of serving Greek street food in a restaurant setting is intentional or not, it is executed superbly at bZ Grill in Astoria.  Don't look for casserole-style main courses like moussaka or pastitsio here.  Such items, as well as seafood platters, roasted chicken and lamb, and other typical Hellenic restaurant dishes, are conspicuously absent from the menu.

Mix Grill for two (l-r): Pork Gyro, Bifteki Gemista, Seftalia, Loukaniko, and Chicken Gyro atop a bed of fries

The variety of Greek and Cypriot meat offerings is by no means austere, however.  While our original mission was to investigate bZ Grill's "New York's best gyro" contention, we ended up sampling that speciality and a lot more with the Mix Grill for two ($25.72), an overflowing plate comprising Chicken and Pork Gyro,

Bifteki Gemista (a "Greek burger" made with seasoned ground beef, stuffed with goat cheese),

Seftalia (a homemade Cypriot pork sausage with hints of fresh mint inside),

and Loukaniko (a Greek sausage marinated with red wine and leeks)—all heaped upon a pile of outstanding french fries.  (Greek cooking takes both the flavor and texture of its potatoes seriously.)  Tzatziki and taramasalata spreads, along with sliced tomatoes and onions, and a stack of warm pita rounded out our sampler.  The meats, all processed at bZ's own plant, were authentically spiced and deliciously satisfying.  (For an additional grain of authenticity, there was even a shaker of Kalas Greek sea salt, albeit iodized, on the table.)

Also tasty was our Greek Salad ($9.61) of tomatoes, onions, cucumbers, peppers, and olives, topped with slabs of feta imported directly to the restaurant from Greece.  The outstanding quality and flavor of the cheese, enhanced by sprinkles of olive oil and oregano, made us forget that tomatoes were out of season, a rare achievement this time of year.

Greek Salad topped with outstanding imported feta

One curiosity was that the hallmark meat element one expects in a gyro was nowhere to be found: spiced ground lamb (usually blended with ground beef) rotating on a vertical spit.  BZ Grill's spits instead offered marinated chicken and pork with plenty of fat remaining.  The latter is plated with slices of absolutely irresistible crackling pork.  The resulting gyros are among New York's best.

Pork and chicken on vertical spits and the grilling of the mix

To accompany our mixed grill, we enjoyed a bottle of Hatzimichalis Erythros Red 2007, a smooth and pleasant Bordeaux blend that tasted more like a California interpretation of a Rhône.  It lacked the hard spice and lean tannins usually associated with Greek and Cypriot dry reds, suggesting, perhaps, that Greece exports wines tailored to the American palate, while it retains its "typical" wines for domestic consumption.

Although the sunken dining room is somewhat spare, it afforded a comfortable indoor setting in which to enjoy mouthwatering outdoor comestibles.  Greek street food has found a good home at bZ Grill.

bZ Grill

27-02 Astoria Boulevard (27^th Street)
Astoria, N.Y.  11102-1926   (map)

(718) 932-7858

https://www.bzgrill.com/
https://twitter.com/bzgrill
https://www.facebook.com/BZGrillFans

By train:  to Astoria Blvd
By bus:  Q19, M60 SBS

Watch: The busy bZ grill

Comestiblab:  What do a Greek sliced-meat dish and a framed-disk apparatus have in common?  Both the gyro and the gyroscope owe their names to gyros (γύρος), a Greek word meaning "turn" or "revolution."  Thus, gyro meat and the disk inside a gyroscope are said to gyrate around an axis.

While gyro is pronounced "YHEE·rho" in Greece, the word is commonly pronounced "JYE·roe" in New York and in most of the United States.

Queens Taste 2014

A record-setting 49 vendors served the world's fare to the more than 700 eager participants who braved the elements to take part in Queens Taste 2014 at the Sheraton LaGuardia East Hotel in Flushing.  Hosted by the Queens Economic Development Corporation, the twelfth annual gastronomic extravaganza included performances by a Big Apple Circus clown, two tables of World's Fair memorabilia from the Queens Historical Society and The Port Authority of NY & NJ, and special Mets ticket offers.

Queens Taste 2014 video

The Taste welcomed several newcomers this year, including Pa-Nash, a new "Euro Soul" eatery in Rosedale that fuses Mediterranean and Moroccan cooking with Caribbean and Soul Food influences.  The Fig-glazed Chicken Wings, though tasty, were not warm enough to allow my full appreciation of them.  The meatball and the Herb-Crusted Lump Crab Cakes, on the other hand, were warmer, and, thanks to the savory Moroccan spices, hotter.

Pa-Nash's Fig-glazed Chicken Wings and Moroccan-spiced Meatball

Herb-Crusted Lump Crab Cakes with Moroccan spices

Another newbie, Murphy's Lobster Grill, fared very well at its Queens Taste initiation.  Michael Patrick Murphy's Sunnyside pub received the Best Appetizer award for its Oysters on the Half Shell.  In addition to its victorious raw oysters, Murphy's Bar offered Steamed Mussels and Lobster Mac 'n' Cheese.

Murphy's Lobster Grill's Steamed Mussels (left) and
Lobster Mac 'n' Cheese (right)

Also making a triumphant debut was Zenon Taverna of Astoria.  The Greco-Cypriot eatery earned Best Entrée honors for its Mediterranean Octopus, Lamb Meatballs, and Taramosalata (ταραμοσαλάτα).  While the char-grilled meatballs—seasoned with salt, pepper, fresh garlic, onion, and parsley—may have been slightly oversalted and a bit chewy, they were delicious nonetheless.  The Taramosalata (carp roe, or taramas, mixed with mashed potatoes, lemon, and onion, served in a phyllo cup) was a tasty meze as well.  The veritable standout, however, was Zenon's grilled octopus.  Perfectly seasoned with oregano, pepper, and bay leaves, then drizzled with olive oil, vinegar, and lemon, this preparation was tender, moist, and unquestionably deserving of its award.

Zenon Taverna's Grilled Mediterranean Octopus

Char-grilled Lamb Meatballs (left) and Taramosalata (right)

Elena Papageorgiou savors Zenon Taverna's Best Entrée award

Dutch Kills Centraal, a Long Island City gastropub, marked its first appearance with housemade Chicken Liver Pâté on Crostini and Deviled Eggs with Bacon—some of my favorite picnic fare.

Dutch Kills Centraal's Housemade Chicken Liver Pâté on Crostini

It was also the first time round for Bill's Balls, a purveyor of artisanal meatballs from Astoria.  Bill tailors his spherical concoctions to suit various localities, such as Astoria, Mulberry Street, Upstate, and even Philly.  To honor the venue of this year's event, owners Bill Morris and Daniela Del Giorno rolled out The Flushing—a pork dumpling ball served with Sweet Thai Chili sauce and and cabbage-scallion slaw.

The Flushing, an Asian-inspired meatball from Bill's Balls

Other Queens Taste debutants included Rose House (salad), Kimchi Smoke (smoked kimchi with pulled pork), and Jam Jar Bakery (hot fudge toffee crunch jar pie).

Rose House's Salad

Kimchi Smoke's Pulled Pork

Jam Jar Bakery's "Pie in a Jar"

DF Mavens completed the list of successful 2014 premieres with its dairy-free frozen desserts.  The chill, non-dairy Salted Praline (soy milk), Mint Chocolate Chip (almond milk), and Mango (coconut milk) scooped up the award for Best Dessert.

Kevin Melvin dishes up DF Mavens's winning desserts

It was a pleasure to see a number of returning favorites as well.

Mina Newman and Mario Argudo of Christos Steak House

Though it failed to receive an award, Chef Mina Newman's Braised Short Ribs from Christos Steak House in Astoria represented perfection on a plastic plate.  Tender, succulent, and seasoned just right, this marvelous viand melted in my mouth.

Braised Short Ribs

The Dog and Duck gastropub of Sunnyside served sliders again this year.  I still miss the duck confit from 2012!  Next year, Padraigh?

Woodside's F. Ottomanelli Burger & Belgian Fries returned with more burgers with which to defend its 2013 Best Entrée title.

F. Ottomanelli attempts to defend its 2013 title

La Adelita was back with more good Mexican eats.

La Adelita's Salsa, Guacamole, and Tortilla Chips

Uncle Peter's of Jackson Heights spooned up its Seafood Salad Supreme of lobster, shrimp, crabmeat, and avocado.

Uncle Peter's Seafood Salad Supreme

The sport of kings is celebrated in Queens at Elmhurst's La Fusta.  Holding the reins at his Argentinean homage to horse racing (fusta means rider's crop) is Stephen Tatarian, one of the Taste's most engaging restaurateurs.  This year, he trotted out skewers of skirt steak, grape tomatoes, portobellos, and sausage.

La Fusta's Mixed Grill Skewers

And what would a visit to this event be without a bite of the signature sandwich from Leo's Latticini?  In addition to its famous hero of peppered ham, salami, fresh mozzarella, roasted peppers, and mushrooms, Mama's of Corona (as it's known locally) reprised its Caprese Salad (fresh mozzarella with basil, tomatoes, and olive oil), Prosciutto Bread, and Biscotti.

A reprise of Leo's Latticini (aka Mama's of Corona) favorites

Flushing's Magna Ristorante, another perennial favorite (awarded for Best Entrée in 2012), returned with a pair of tasty pastas, and introduced a highly popular dish of sweet, spicy peppers with ricotta and mozzarella inside.

Eleonora Greco gives the thumbs-up to Magna's cucina

After last year's success, McClure's Pickles of Brooklyn and Detroit was back with more brined bits.  The Sweet Spicy, my favorite, packed plenty of heat—perhaps even more so than did the Spicy.

McClure's Sweet Spicy pickles

The beverages seemed to include fewer wines this year.  SquareWine & Spirits returned as one of the few vino vendors.

How many wine samples contributed to the incarnadine nose?

After the wine, I sipped an intensely sweet libation gingerly: Blind Monkey Punch, made with Barrow's Intense Ginger Liqueur, Caliche Rum, San Pellegrino Limonata, and club soda.

Taste no evil: Blind Monkey Punch

Having sampled the aforementioned Bill's Balls, it was only fair that I tried Pat's balls again for dessert.

Pat Pilla

Pat Pilla describes her cheesecake balls as "a little bite of heaven and an explosion of flavor in your mouth."  Her company, Chee'Bonnet, is one of the many successful ventures launched at QEDC's Entrepreneur Space.

A delightful dozen Chee'Bonnets

Yet another E-Space success is Sara and Corey Meyer's Little Bird Chocolates.  The couple and their wares have become an annual favorite of mine.  I'm especially fond of their hot Candied Jalapeños.

Assorted bites of Little Bird Chocolates

And finally, Ridgewood's venerable Rudy's Bakery and Café, famous for its Süßigkeiten since 1934.  For this year's Taste, pastry chef Cristina Nastasi prepared Mini Cupcakes, a seasonal Strawberry-Rhubarb Crisp, and Oatmeal Marshmallow Sandwiches.

Süßigkeiten from Rudy's Bakery & Café

"A great time was had by all," declared QEDC Executive Director Seth Bornstein.  "The food, the beverages, the networking, and the upbeat atmosphere were simply fantastic. I'm already looking forward to next year, and I am extremely grateful to our lead sponsor, Fairway Market."

Queens Taste 2014

Sheraton LaGuardia East Hotel
135-20 39^th Avenue
Flushing, N.Y.  11354  (map)

Tuesday, 29 April 2014, 6:00 P.M. till 9:00 P.M.

Links:

http://www.itsinqueens.com/queenstaste
Queens Taste 2014 Facebook photo gallery
http://www.queensny.org/qedc
https://twitter.com/qedc
https://www.facebook.com/queensedc
http://www.itsinqueens.com/

World's Fare at Queens Taste 2014

The Queens Economic Development Corporation, the Queens Tourism Council, and lead sponsor Fairway Market are proud to announce that the borough's premiere food-and-networking event, Queens Taste 2014, will take place at the Sheraton LaGuardia East Hotel, 135-20 39^th Avenue in Flushing, from 6:00 P.M. till 9:00 P.M. on Tuesday, 29 April.

The reasons to attend are as diverse as the borough itself.  Foodies can expect to feast on everything from sweet to savory; Mexican to mainstream; and crunchy to creamy (including artisanal specialties prepared by Entrepreneur Space clients).  And, of course, there will be various libations to fortify the spirit of the event.

As part of the fun, clowns from the Big Apple Circus will perform magic tricks and distribute free red clown noses to all attendees (or at least to those who want one).  In addition, QEDC and the Queens Historical Society will host a table exhibiting memorabilia from the 1939 and 1964 World's Fairs—both of which took place in Flushing Meadows Corona Park.

Finally, this event affords a perfect venue for networking.  QEDC hopes to attract some 1,000 attendees, with most either residing in Queens or doing business in the borough.  Thus, Queens Taste 2014 provides a convivial setting in which to meet like-minded individuals, talk shop, and exchange business cards.

Queens Taste 2014 costs $100 for an individual ticket, or $175 for two.  Proceeds support QEDC's ongoing efforts to attract and maintain jobs in the borough through business services, neighborhood development, the E-Space, and marketing attractions through QTC and the Discover Queens brand.  As QEDC is a 501 (c) (3) nonprofit, proceeds are tax deductible as permitted by law.

To purchase tickets online, please visit www.itsinqueens.com/queenstaste.  For more information, please call (718) 263-0546, or send email to [email protected].

To enter for a chance to win a pair of tickets to Queens Taste 2014, please click on: https://www.facebook.com/ItsInQueens.

Queens Taste 2013

Sheraton LaGuardia East
135-20 39^th Avenue
Flushing, N.Y.  11354  (map)

Tuesday, 29 April 2014, 6:00 P.M. till 9:00 P.M.

By train:  or LIRR to Flushing/Main St

    * * *

To view last year's event, please click on the link:  Queens Taste 2013.

Queens Taste 2013

Forty vendors dished up a world of flavors to more than 900 eager tasters during Queens Taste 2013 at Citi Field's Caesars Club last month.  Hosted by the Queens Economic Development Corporation, the eleventh annual gastronomic extravaganza included performances by a Big Apple Circus clown, an appearance by 1969 Miracle Met Ed Kranepool, a booth displaying work by local emerging artists curated by Jackson Heights-based Zoescope, and a stand up routine by Steve Hofstetter of the Laughing Devil Comedy Club in Long Island City.  In addition, it was a special honor for your humble Comestiblogger to have been selected as one of this year's four Taste Masters.

Queens Taste 2013 through the eyes, ears, and gullet of Comestiblog:

The Venue:

Citi Field, Flushing Meadows Corona Park

The Appetizers and Entrées:

The gluttony began at the first table with a plateful of Mexican bites, enhanced by a half-dozen sauces, from Woodside's La Adelita Restaurant.  The steak and shrimp were particularly moist and flavorful.

La Adelita's Mini Tacos

Who could resist La Rioja's hand-sliced Jamón Serrano?  In addition to its dry-cured Spanish "mountain ham," the Astoria tapas bar offered a fine gazpacho.

Rioja's Jamón Serrano

Long Island City-based Rèst-âü-Ránt served some light, tantalizing bites, including bacon-jam adorned cucumber slices, shrimp dumplings, and Chicken Saté with peanut dip.

Chicken Saté was also among the eclectic offerings at Riverview Restaurant & Lounge, another LIC representative.

Leo's Latticini (known locally as Mama's of Corona) dished up superb fresh mozzarella (only a few hours old) with basil, tomatoes, and olive oil.  In addition to their marvelous mozzarella, Mama's girls served Prosciutto Bread, Biscotti, Mini Cannoli, and, of course, their popular signature sandwich (2012 photo).

Leo's Latticini's Fresh Mozzarella

From fresh mozzarella to aged cheddar …

Cabot Cheese

McClure's Pickles of Brooklyn and Detroit, another returning favorite, speared this year's Best Appetizer award for its spicy and garlicky gherkins.

Best Appetizer: McClure's Pickles

Simple and tasty, Redwood Deli's Spinach Pie (Spanikopita) was a strong contender for best appetizer.  Furthermore, the Cuban Sandwich (roast pork, deli ham, Finlandia Swiss cheese, crisp pickle slices, and mustard on a hero) from this Forest Hills deli was a nice Latin companion to the Hellenic pie.

Redwood Deli's Spinach Pie (Spanikopita)

Cuban Sandwich

Another nominee for top appetizer was Bourbon Street's BBQ Shrimp.  The dish of Cajun-spiced jumbo decapods, served in a "secret" sauce, was creamy and delicious.  In addition, the New Orleans-themed Bayside café added a Southern twist to comfort food with its Pulled Pork Mac & Cheese.  Was this merger of American classics a bit two much?

Bourbon Street's BBQ Shrimp

Pulled Pork Mac & Cheese

Austin's Steak & Ale House of Kew Gardens, a sister eatery to the aforementioned Bourbon Street Café,  reprised its offerings from last year: tender, succulent slices of Skirt Steak, along with bite-sized spherical Crab Cakes.

Austin's Skirt Steak

Crab Cakes

A competing steak dish came from Christos Steak House in Astoria.  This one featured tender slices of filet mignon on toasted bread, topped with wild mushrooms, bacon, and a small cap of Gorgonzola.

Christos's Filet Mignon on Toast

Following the success of its delicious duck confit its first time out, The Dog and Duck opted to serve various sliders—beef, lamb, pork, duck, and short rib—this year to kick off its late-May burger week.  I think my Duck Slider had been ashore too long.  Bring back the confit!

The Dog and Duck's Duck Slider

Some of my favorite selections came from Rocoto, a Peruvian restaurant in Jamaica.  The affable husband-and-wife team of Jesus and Jennie Moreno prepared a couple of dishes I considered to be winners.  While the Causa afforded a savory interpretation of (yellow) mashed potatoes, I particularly enjoyed the fresh, citrusy Peruvian-style (corbina) Ceviche and its tasty Leche de Tigre derivative.  (Peruvians consider the so-called "tiger's milk" to be an aphrodisiac as well as a hangover remedy.)  The biggest catch of the evening, however, was the beautiful boneless salmon.  Moist, tender, and grilled to perfection, the 27-pound fish was gobbled up quickly by some voracious sharks.

Rocoto's Peruvian Ceviche

Leche de Tigre

Causa

Grilled Salmon

Magna, recipient of last year's award for best entrée, returned with another pair of tasty dishes from its Flushing ristorante: Pollo Antonino (roasted chicken with garlic, sage, rosemary, white wine, and olive oil) and the somewhat chewy Pasta Bruschetta (a variant of the traditional antipasto, prepared with pasta instead of bread).

Magna's Pollo Antonino

Pasta Bruschetta

Another Italian dish shared top honors this year for the Best Entrée.  Although the Chicken Milanese (pan-fried cutlets, topped with fresh mozzarella and roasted peppers, in a warm, balsamic vinaigrette) from Corona's Pine Restaurant (at the Holiday Inn LaGuardia Airport) was reported to have been the winner, the Chicken Scarpariello (a tangy mélange of chicken breast chunks sautéed in a lemon-garlic herb sauce, sliced potatoes, bits of sausage, and sweet vinegar peppers) was the Taste Masters' veritable preference.  In either case, congratulations to Executive Chef Carlos Velez for a winning dish.

Pine's Chicken Milanese

Best Entrée (tie): Pine's Chicken Scarpariello

F. Ottomanelli Burger & Belgian Fries of Woodside shared the 2013 Best Entrée award with Pine.  With the advantage of having his own butcher shop, Frank Ottomanelli is able to grind out what he calls "the freshest burger you can eat."  I chose the Bacon Cheddar over the plain, and found it to be one of the tastiest, juiciest hamburgers I'd enjoyed in some time.  Instead of placing the toppings onto the ground beef, chef Michael Proano blended the bacon and cheese into the patties to create his victorious dish.

Kudos to both chefs for their winning entrées.

Best Entrée (tie): F. Ottomanelli's Bacon Cheddar Burger

The Libations:

Hard iced tea and cider …

A few wines …

Pumphouse, from Long Island's North Fork hamlet of Mattituck, poured a couple of interesting table wines: a merlot-dominant red Bordeaux blend, and a white Suffolk County blend.

From the North Fork: Pumphouse Red and White

The Rocket Ship Wine Company of Lodi, California offered a compelling element to its wines: each brand is linked to a corresponding charity.  Its Mustache Vineyards line, for example, funds prostate cancer initiatives, while its Sacramento Trail label aids Pony Express history preservation.  The slightly earthy Pinot Noir and the restrained Old Vine Zinfandel were highly drinkable.

Rocket Ship Wine Company:
Mustache Vineyards Pinot Noir and Sacramento Trail Zinfandel

And something harder: Kamasutra, a vodka in the "spirit of seduction."

Liquid Pleasure: Kamasutra Vodka

While whiskey may not be my favorite distilled beverage, the infusion of maple makes it far more appealing.  Cabot Trail's Canadian Maple Whisky and Maple Cream liqueur were smooth and downright yummy.

From Canada: Cabot Trail Maple Cream and Maple Whisky

The Desserts:

After Tropisec's triumphant appearance at Queens Taste last year (video), Blanca Lilia Narváez returned with another round of her delightful, dehydrated fruit.  The mango and kiwi-banana samples I tried nearly scored her a repeat victory.

Tropisec's sec Kiwi and sec Banana

Pat Pilla, whom I met at the first anniversary celebration of QEDC's Entrepreneur Space (video), served her delicious bite-sized Chee'Bonnet cheesecake balls.

Pat Pilla's Chee'Bonnets

"A hybrid of chocolate truffle and ice cream," is how Becky Kestenbaum describes her Becky's Bites.  Each "bite" contains a creamy filling that's rolled onto graham cracker crumbs, and dipped into Belgian chocolate.

Becky's Bites

Cinnamon Bread Pudding represented an encore for Bourbon Street Café.

Bourbon Street's Cinnamon Bread Pudding

Rudy's Bakery and Café, a konditorei in Ridgewood since 1934, served cookies, Red Velvet Whoopie Pies, and Mini Cupcakes.  The diminutive chocolate cupcakes were crowned with a salted caramel icing bejeweled with little pretzel segments and a light drizzle of caramel.

Rudy's Mini Chocolate Cupcakes

In a unanimous decision, Take a Break and I'll Bake won this year's Best Dessert award for its excellent Southern-style sweets and polished presentation.  The cream cheese pies, muffins, and Pineapple Upside-Down Cake (my favorite) were as pleasing to the palate as they were to the eye.  Congrats!

Best Dessert: Take a Break & I'll Bake

Specializing in high-quality baked goods for fundraisers, special events, and restaurants, Faith and Luis Osorio's startup is one of many successful ventures hatched in the kitchen incubator at QEDC's Entrepreneur Space.

Faith Osorio

The Video:

The Conclusion:

"We are extremely happy with how everything turned out, and I'm already looking forward to next year," stated QEDC Executive Director Seth Bornstein.  "The food, the beverages, the networking and the upbeat, almost giddy, atmosphere really couldn't be beaten, and it looked like everybody had a great time.  A special thanks to lead sponsors Fairway Market and Citi and the USTA, our honoree."

A special thanks also to Seth Bornstein and Rob MacKay for affording me the pleasure of serving as a Taste Master this year.

Queens Taste 2013

Citi Field
123-01 Roosevelt Avenue (126^th St)
Flushing, N.Y.  11368   (map)

Tuesday, 14 May 2013, 6:00 P.M. till 9:00 P.M.

Links:

http://www.queensny.org/qedc/queenstaste/
Queens Taste 2013 Facebook photo gallery
http://www.queensny.org/qedc/
https://twitter.com/qedc
https://www.facebook.com/queensedc
http://www.itsinqueens.com/
https://www.facebook.com/discoverqueensny

Celebrate a World of Flavors at Queens Taste 2013

The Queens Economic Development Corporation and lead sponsors Citi and Fairway Market are proud to invite you to the borough's premiere food-and-networking event, Queens Taste 2013, at Citi Field's Caesars Club from 6 P.M. till 9 P.M. on Tuesday, 14 May.

The reasons to attend are endless.  First, the food, which will be as diverse as the borough.  Expect everything from sweet to savory, Mexican to Trinidadian, and crunchy to creamy.  For example, Rego Park's Ceviche Bar is planning to bring Peruvian delicacies such as ceviche (of course) and chicha morada, a refreshing drink made from purple corn and cloves.  Meanwhile, Sunnyside's Dog & Duck Gastropub will serve duck hamburgers, and Sac's Place will offer pastas that are handmade in Astoria by the owner's mother.

In addition, clients of the Entrepreneur Space, a food-and-business incubator that QEDC operates in Long Island City, will showcase their artisanal specialties such as gourmet cheesecake balls, and healthy chickpea concoctions.

Then there are the drinks.  Forest Hills-based wine provider Nestor Imports and LIC's Court Square Wines headline a spirits group that includes Brooklyn Brewery, Genesis Brands, Manhattan Beer Distributors and Chopin Vodka.  (Yes, some of the drink purveyors are based outside of Queens, but they all have a big presence in the borough.)

As a distinct bonus, this year's theme will focus on Sandy Recovery.  QEDC asked Fairway Market to be the lead sponsor largely because the business took pains not to lay off any employees despite a lengthy shutdown of its storm-damaged Red Hook store.

Tickets to Queens Taste 2013 are priced $125 apiece, or $225 for two.  Proceeds support the QEDC's ongoing efforts to attract and maintain jobs in the borough through business services, neighborhood development, the E-Space, and marketing attractions through the Queens Tourism Council, and the Discover Queens brand.  As QEDC is a 501 (c) (3) nonprofit, proceeds are tax deductible to the extent permitted by law.

To purchase tickets online, please visit www.queensny.org/qedc/queenstaste.  For more information, please visit www.queensny.org, call (718) 263-0546, or send email to [email protected].  See you there!

Queens Taste 2013

Caesars Club, Citi Field
123-01 Roosevelt Avenue (126^th St)
Flushing, N.Y.  11368   (map)

Tuesday, 14 May 2013, 6:00 P.M. till 9:00 P.M.

By train:  or LIRR to Mets-Willets Pt
By bus:  Q48

    * * *

To view last year's event, please click on the link:  Queens Taste 2012.

Flushing Food Festival

Has Flushing's superior Asian fare ever really been a secret?  The cognoscenti have raved about it for decades.  Just to emphasize the point, however, the Downtown Flushing Business Improvement District held a food festival celebrating the cuisines of China, Japan, Malaysia, Vietnam, Korea, and India.  The event took place Friday, 27 July 2012, in the ballroom of the Sheraton LaGuardia East Hotel.  Below are some of the highlights.

Video: Introductions and Culinary Highlights

Tianjin Pancakes (Chinese): Chive Dumpling (left) and Beef Pancake (right)

Since I skipped breakfast for this festival, the egg in the Chive Dumpling afforded an appropriate first taste.

Chive Dumpling with Pork,  Egg, and Cellophane Noodles

Next, the Grilled Pork "Vietnamese Sandwich," better known to you and me as Bánh Mì.  It was accompanied by a Summer Roll with shrimp, roast pork, bean sprouts, carrots, and lettuce.

Pho Hoang (Vietnamese): Roast Pork Bánh Mì and Summer Roll

The sushi looked so yummy!  I sampled the California Roll and the House Special Salad.

Yummy Sushi House (Japanese): Sushi Platter

House Special Salad and California Roll with accoutrements

The highlight of the afternoon was the Curry Chicken with Potato over Coconut Rice with Home Style Roti Canai.  The harmonious blend of the chicken's curry, coconut milk, and spices, together with the matching sweetness of the sticky rice, and the delicate Malaysian bread, achieved a sort of nirvana on the palate.

Curry Chicken with Potato

Home Style Roti Canai

Curry Leaves (Malaysian): Roti Canai with Curry Chicken over Coconut Rice

Corner 28 (Chinese): Peking Duck

I tried a few Chinese offerings at the next table.

Corner 28 (Chinese): Roast Pork and Barbecue Ribs

To Korea: Jap-Che (stir-fried cellophane noodles with vegetables, mushrooms, and beef) and Hae Mul Pajun (mixed seafood-and-vegetable dumplings).

Bitgoul Tofu & BBQ (Korean): Jap-Che and Hae Mul Pajun

Deluge (Asian Fusion): Korean BBQ Short Ribs

A pleasant surprise came from the Sheraton's Deluge restaurant.  The Korean-style Braised BBQ Short Ribs were tender, succulent, and flavorful.  Despite my satiety, I returned in a minute for seconds.

Deluge (Asian Fusion): Chicken Satay

More fusion, sort of …

Savory Fusion (Chinese): Assorted Pancakes

Onion-Chive (left) and Plain (right) Pancakes

And some con-fusion.  Because it's so difficult to improve upon the French original, a fused adaptation should offer something superbly unique.  Though beautiful in its presentation, the Foie Gras Terrine with Berry Compote failed to overthrow Gallic rule.

Mulan (Asian Fusion): Foie Gras Terrine

The Plum Fish Roll offered an innovative departure from traditional Taiwanese fare. 

Taiwan 101 (Taiwanese): Plum Fish Roll

A couple of unique teas, including a Maple Herbal variety, from Rose House.

Rose House (Taiwanese): Tea

Finally, the desserts.

Tai Pan Bakery (Taiwanese): Tiramisù and Egg Custard

Dan ta (pronounced dahn·TAH), the classic Chinese egg custard tart, is practically de rigueur, but … Tiramisù??  (No, Emily, it's not Japanese!)

"Portuguese" Egg Custard

Another dolce with an Eastern twist: Asian-Inspired Panna Cotta (pineapple compote with lemongrass and Thai chili).

Monroe College: Asian-Inspired Panna Cotta

Comestiblog wishes to extend special thanks to Messrs. Dian Yu and Rob MacKay.

Flushing Food Festival
Sheraton LaGuardia East

135-20 39^th Avenue
Flushing, N.Y.  11354  (map)

(718) 460-6666

http://www.sheratonlaguardia.com/

Queens Taste 2012

Fun and fabulous fare were served at last month's Queens Taste 2012 at Citi Field's Caesars Club.  On 1 May, nearly a thousand festivalgoers sampled offerings from 47 vendors to celebrate the tenth anniversary of this gastronomic extravaganza.

Queens Taste 2012 through the lens and palate of Comestiblog:

The Venue:

Citi Field, Flushing Meadows Corona Park

The Celebrities:

Mr. Met

The Appetizers and Entrées:

Duck confit from an Irish gastropub?  Aye, and it was most delicious, it was!  Served in a pastry shell with wild mushrooms, gravy, and mashed potatoes, this dish from Padraigh Connolly's Dog and Duck in Sunnyside was one of my favorites.

The Dog and Duck's Duck Confit

Another standout came from the Haute Palate of Chef Lisa Christensen Beels.  Her tasty quiche-like frittatas had me returning for seconds.  I enjoyed particularly the creamy specimen made with duck egg, duck foie gras, and a trifle of truffle.

Lisa Beels's Duck Egg Frittata

The frittatas paired nicely with fresh garden greens from Queens Greenmarket, a program of GrowNYC.

Creative Concepts showed conceptual creativity with their Mango Spring Rolls.

Creative Concepts's Mango Spring Roll

I thoroughly enjoyed the Cajun Shrimp with White Beans on Roasted Garlic Crostini from Papazzio in Bayside.

Papazzio's Cajun Shrimp, White Bean & Roasted Garlic Crostini

Their Pasta e Fagioli Soup—made with a variety of red and white beans in a creamy, savory broth with onions, carrots, celery, rosemary, prosciutto, and noodles—received the Best Appetizer award.  Upon accepting his prize, Papazzio's Dominick Bruccoleri added that his soup also contained "a lot of love."

Papazzio's Pasta e Fagioli Soup

Several fine sandwiches were on hand as well.  One of the best was the deliciously satisfying Braised Lamb-Belly Pita with Dill Yogurt Sauce and Smoked BBQ Vinaigrette from Christos Steak House in Astoria.

Christos's Lamb Belly Pita

Once again, Leo's Latticini (known locally as Mama's of Corona) offered its signature sandwich of peppered ham, salami, fresh mozzarella, roasted peppers, and mushrooms, stuffed into a sesame-seed hero, surmounted by a slice of pepperoni and a green olive.  And once again, it was tasty.

Leo's Latticini's Signature Sandwich

The Pão com Chouriço from Jamaica's O Lavrador  delivered a tasty snack that encased flavorful Portuguese sausage in bread to yield the Iberian version of a hot dog in a roll.

O Lavrador's Pão com Chouriço

Fresh, lean, and simple.  That pretty much sums up the burgers from Woodside's F. Ottomanelli Burger and Belgian Fries.  Sadly, there were no fries.

F. Ottomanelli's Roasted Garlic Burger

Pop Diner in Elmhurst never disappoints.  Their superb Pernil (Latin herb-roasted pork), served with chimichurri mojo, remains a perennial favorite of mine.  With a hint of sour orange, this dish is muy delicioso!  Why didn't this little piggy win?

Pop Diner's Pernil (Latin Herb-Roasted Pork)

The Skirt Steak and Crab Cake from Austin’s Steak and Ale House in Kew Gardens fared better by land than by sea.  While the beef was tender and well-seasoned (without being salty), the deep-fried crab ball foundered.

Austin's Skirt Steak and Crab Cake

A dish of cavatelli with lamb, ricotta, and baby arugula by Russo's on the Bay of Howard Beach was nicely seasoned, yielding lovely springtime flavors.

Russo's Cavatelli with Lamb

Magna Ristorante of Flushing won the Best Entrée award for both its Pollo alla Romana (lightly sautéed chicken breast with specially prepared artichokes in a tomato-and-cream sauce), as well as its Penne alla Siciliana (long, tubular pasta with sautéed eggplant in a marinara-style sauce).

Magna's Pollo alla Romana (top) and Penne alla Siciliana (bottom)

The Libations:

At the QEDC E-Space anniversary celebration in January, I had the pleasure of sampling the fermented teas of Astoria's Beyond Kompucha, as well as speaking with the company's founder, Spiro Theofilatos.

I sipped another round at the Queens Taste.  This time, I tried the Yerba Máte [sic] and the Vanilla Rooibos.

Slightly stronger (in alcohol) were the wines.  The Empire State was represented by Cutchogue's Castello di Borghese (Long Island's first estate vineyard) and, more locally, Little Neck's Queens County Farm.  The latter represents one of New York City's last operating farms and the state's longest continually farmed site.

Queens County Farm's Merlot (left) and Chardonnay (right)

France was also represented.  (But of course!)

Gilles Louvet's Sauvignon Blanc (left) and Bulles d'O (right)

Stronger yet were the distillates.  While the estimable 1921 tequila was smooth enough to rival you-know-who, the ginger flavor of the Yazi vodka was completely overwhelmed by the excessive sweetness of the Lemon Drop cocktail with which it was mixed.

The Desserts:

There was no shortage of sweet temptations.  I returned to Leo's Latticini for a delightful bite-sized Strawberry Tart.

Leo's Latticini's Strawberry Tart

MitchMallows, Mitch Greenberg's iridescent marshmallows, produced a brief flashback to the '60s for me.  Perhaps they ought to be renamed MitchMellows.

MitchMallows

Keksies German traditional Christmas Cookies

Christmas in May?  Keksies afforded me a crunchy little taste of my heritage with their traditional German Christmas cookies.  Sandra and Hans Penz's restrained use of sugar results in cookies that impart a pleasing, not cloying, European sweetness.  Sehr lecker!

Sandra and Hans Penz

A few more familiar names and faces:

Bonne Fête Baking

Krumville Bake Shop

Brewla Bars

Josephine's Feast

I had to sample the tasty cheesecakes from Whitestone's Cascon Baking Company.  So much for my diet!

Cascon Baking Company's Cheesecakes

Uncle Peter's of Jackson Heights churned out a creamy Dulce de Leche Mousse that was, perhaps, my favorite dessert.  The sinfully rich heavy cream and the Oreo cookie crunch produced a playful textural contrast.

Uncle Peter's Dulce de Leche Mousse

For the Best Dessert award, the judges chose Tropisec, a Long Island City-based company that creates flowers and other edible designs from dried tropical fruits, such as mango, papaya, and pineapple.  One of founder Blanca Lilia Narváez's signature products consists of dried banana pieces mixed with unprocessed cocoa.

 

The Video:

The Conclusion:

"This was a fantastic event on so many levels," said QEDC Executive Director Seth Bornstein.  "The food, the beverages, the networking and the upbeat, almost giddy, atmosphere really couldn't be beaten.  Everybody had a great time, and we hope to build on this for next year."

Queens Taste 2012

Citi Field
123-01 Roosevelt Avenue (126^th St)
Flushing, N.Y.  11368   (map)

Tuesday, 1 May 2012, 6:00 P.M. till 9:00 P.M.

Links:

http://www.facebook.com/events/
http://www.discoverqueens.info
http://www.queensny.org/qedc/
http://www.facebook.com/discoverqueensny
http://twitter.com/qedc

Celebrate May Day at Queens Taste 2012

Mark your calendar and whet your appetite!  Queens Taste 2012, the borough's premiere food-and-networking event, will take place Tuesday, 1 May, from 6:00 P.M. till 9:00 P.M. at Citi Field's Caesars Club in Flushing Meadows Corona Park.

Enjoy a broad spectrum of flavors and textures—from sweet to savory, Asian to Italian, and crunchy to creamy—served by the two-dozen participating establishments.  Sample, for instance, the vegetable samosas and chicken biryani of Baluchi's Indian Restaurant in Forest Hills, the duck confit  of Sunnyside's Dog & Duck, and the pistachio-crusted monkfish in lemon butter sauce of Uncle Peter's of Jackson Heights.

For dessert, try the Moroccan cookies, specialty ice pops, brownie lollipops, gourmet cupcakes, nut bars, designer marshmallows (!), and other artisanal treats of some 25 Entrepreneur Space clients.  (E-Space is the food-and-business incubator of the Queens Economic Development Center in Long Island City).

Hydrate (or dehydrate) yourself with a vast selection of beverages.  Taste local wines from the Queens County Farm Museum, and from the Castello di Borghese Vineyard on Long Island.  Throw back a few suds from Brooklyn Brewery and Manhattan Beer Distributors, but don't forget to sip the refreshing fermented teas from Astoria's Beyond Kombucha, and the Turkish coffee from the Turkish Cultural Center.

This year's restaurants include Austin's Steak & Ale House, Baluchi's Indian Restaurant, Bourbon Street, Dazies, Euro Grill & Salad Bar, F. Ottomanelli Burger & Belgian Fries, Giardino, La Bella Cucina, Leo's Latticini (Mama's of Corona), Magna Ristorante, Marbella, McClure's Pickles LLC, O Lavrador Restaurant & Bar, Papazzio, Pop Diner, Riverview Restaurant & Lounge, Russo's on the Bay, The Dog & Duck, Uncle Peter's, Vetro, and White Castle.

Five taste masters will select the Best Appetizer, the Best Entrée, and the Best Dessert.

Tickets to Queens Taste 2012 are priced $100 apiece, or $185 for two.  Proceeds support the Queens Economic Development Corporation's ongoing efforts to attract and maintain jobs in the borough through business services, neighborhood development, the Entrepreneur Space, and marketing attractions through the Queens Tourism Council, and the Discover Queens brand.  As QEDC is a 501 (c) (3) nonprofit, proceeds are tax deductable to the extent permitted by law.

To purchase tickets online, please visit www.queenstaste.eventbrite.com.  For more information, please visit www.discoverqueens.info, call (718) 263-0546, or send email to [email protected].

Queens Taste 2012

Caesars Club, Citi Field
123-01 Roosevelt Avenue (126^th St)
Flushing, N.Y.  11368   (map)

Tuesday, 1 May 2012, 6:00 P.M. till 9:00 P.M.

http://www.queenstaste.eventbrite.com
http://www.facebook.com/events/
http://www.discoverqueens.info
http://www.queensny.org/qedc/
http://www.facebook.com/discoverqueensny
http://twitter.com/qedc

By train:  or LIRR to Mets-Willets Pt
By bus:  Q48

    * * *

To view last year's event, please click on the link:  A Taste of the World in Queens 2011.

QEDC Entrepreneur Space Celebrates Its First Anniversary

The Queens Economic Development Corporation celebrated its Entrepreneur Space's first anniversary on 25 January 2012 with an open party featuring clients' food samples, lively interaction, and a collector's frozen birthday cake.  It was an occasion to speak with numerous business owners who have utilized the E-Space to launch or further their food ventures.

Situated in Long Island City, Queens, the Entrepreneur Space opened officially on 19 January 2011.  One year later, the 12,500-square-foot, city-sponsored, food-and-business incubator boasts roughly 175 clients.  Many take advantage of the round-the-clock commercial kitchen (replete with culinary essentials ranging from a walk-in refrigerator to basic utensils), while others avail themselves of the workstations and classroom space.  In addition, many participate in free business counseling, technical assistance, and financial classes.

My tour began with Dan and Rebecca Dengrove's refreshing frozen Brewla Bars.  Unlike many iced fruit pops, these are produced from brewed beverages and, most important, are not overly sweet.

The Hero: Cherry Pomegranate Red Tea

While I didn't taste the next product myself, Comestidog wagged with approval upon taking a bite of the all-natural Ruv Roos from Woofshire Farms.

Among the standouts of the afternoon was the all-natural skordaliá from Samios Foods.  The vegan Go Go's Garlic Dips were simply delicious!  Happily for me, they're available at Whole Foods Markets in the Tri-State Area.

Left to Right: Original, Olive & Rosemary, Roasted Red Pepper, and Dill

As I continued to wend my way through the E-Space, I tasted samples at nearly every table.

Larry's Mix, Gwen's Batch, and Original MIx from Brooklyn Nuts

In the large kitchen space, I found Viva Natural's pão de queijo.  The yummy Portuguese baked cheese rolls beckoned me to return for seconds, thirds, …

At the next table, I slurped Lane Li's delicious Sichuan-style Dan Dan Noodles: egg noodles served with a bold savory sauce and chili oil, topped with sautéed minced pork, Sichuan pickled vegetable, bean sprouts, and scallions.  This dish delivered a spicy burst of flavor with every bite.

Lane Li, founder of Noodle Lane, serves Dan Dan Noodles

A few more tastes …

Grown in Brooklyn: Barry's Tempeh

The Chocolate Swirl's Double Decker Brownies

And a potent cocktail made with artisanal confiture from Josephine's Feast!

One of the catchiest names I encountered was that of Texas-native "Super Duper" Mary Cooper.  Her HappySnax were simple, yet enjoyable.

Super Duper Mary Cooper's HappySnax

Going for the gold …

Zoha Hopps uses "a secret family recipe" to make his Goldleaf toffee

Goldleaf showed off some of the event's most elegant packaging.  Their toffee was rather good, too.

Dark Chocolate with Cayenne

More sweets …

Chee Bonnet's Ultimate Cheesecake Balls

Artisanal gluten-free baked goods from Krumville Bake Shop

And something spicy.  The handcrafted sauces of NYC Hot Sauce Company ignited my palate with their piquancy.

Jon Bratton's fiery NYC Hot Sauce

I was delighted to spot a couple of familiar names from last year's Queens…A Taste of the World.

Award winner: Bonne Fête Baking, 2011 Best Dessert at Queens…A Taste of the World (video)

Bianca Naclerio of Sweet N Salty By Design

The festivities also included the unveiling of a chocolate cake—roughly four inches in diameter, topped with a sugary violet flower and a green leaf—from Hollywood star Elizabeth Taylor's 60^th birthday party in February 1992.

The pastry was frozen soon after the gala, and remains in excellent condition.  It was lent to the Entrepreneur Space by author Jane Scovell.

Entrepreneur Space

36-46 37^th Street
Long Island City, NY  11101-1606  (map)

(212) 452-1866

https://www.queensny.org/qedc/entrepreneur_space/

A Taste of the World in Queens 2011

The ninth Queens…A Taste of the World took place Tuesday, 10 May in the Caesars Club at Citi Field.  Beyond celebrating the borough's gastronomic variety, this annual event raises critical funds for Entrepreneur Space (E-Space) Incubator, a partnership between the Queens Economic Development Corporation and Mi Kitchen es su Kitchen®.  This innovative project provides commercial kitchens, small offices, and classrooms to emerging businesses and organizations.  In addition to space, clients can avail themselves of business counseling, technical assistance, and networking opportunities—all at a reasonable cost.

And now, Queens…A Taste of the World through the lens and palate of Comestiblog:

The Venue:

Citi Field, Flushing Meadows Corona Park

The Appetizers and Entrées:

Among my favorite starters was Gabbana's Ceviche, a seafood mix in a red spicy mojo.

Gabbana's Ceviche

Chef Jimmy Canora's Spice Seared Filet Mignon Carpaccio made Valentino's On The Green an estimable contender for the "Best Appetizer" award.

Valentino's On The Green: Spice Seared Filet Mignon Carpaccio

La Fusta: A Taste of Argentina

La Fusta's Matambre (veal roll) was helped with a good dose of chimichurri.  Though a bit less interesting, their chorizo (above, left) was tastier.

La Fusta's Matambre

Two Steak & Sushi Den: Mixed Vegetable and California Rolls

Three samples from Two

Vetro by Russo's on the Bay served a delicious Yellowfin Tuna, topped with a fresh fig and a sauce of balsamic vinegar and honey.

Vetro: Tonno Con Fichi (Yellowfin Tuna with Figs)

One of the most interesting sample plates came from eXo: a deviled egg, a homemade pickled potato chip, and an "unwrapped" dolma served on a bed of homemade tzatziki.

eXo Greek Mediterranean Restaurant

Strawberry's Sports Grill, Pop Diner, and Leo's Latticini (known locally as Mama's of Corona) served some familiar favorites.

Strawberry's Sports Grill: Pulled Pork Slider

Although Pop Diner's Plátano Relleno received the event's "Best Appetizer" award (see below), I thought their other offerings were superior.  To wit, I found the slow-roasted pork with Latin seasonings—accentuated with a hint of sour orange, and served with chimichurri atop jalapeño corn cakes—to be tastier.  Even more delicious, however, were the  beef short ribs in Cabernet sauce, served over mashed potatoes, and topped with crispy fried onions—I asked for seconds!

Pop Diner: Latin Roast Pork and Short Ribs of Beef

It's hard to imagine a more attractive sandwich than the one from Leo's Latticini (Mama's of Corona):  peppered ham, salami, and fresh mozzarella piled high in a sesame-seed hero, together with roasted peppers and mushrooms, topped with a slice of pepperoni and an olive.

Leo's Latticini: Peppered ham, salami, and mozzarella hero

A sandwich such as the one above goes well with pickles—especially hot-and-spicy ones.  Using his great grandmother's recipe, Michigan-native Bob McClure and his brother, Joe, started McClure's Pickles five years ago.  While the company has a location in Williamsburg, Brooklyn, the main manufacturing plant is in Troy, Michigan.

McClure's Pickles: Garlic & Dill and Spicy

The Libations:

From Brazil: Caipirinha made with Soul Cachaça

Soul Caipirinha recipe:

• 2 oz Soul Cachaça
• 5 lime wedges
• 2 tablespoons sugar

Combine fresh lime wedges with sugar and muddle well.  Add Cachaça and shake well.  Serve in a rocks glass filled with ice.

The aforementioned McClure's Pickles created a piquant Bloody Mary Mixer by combining leftover spicy pickle juice with tomato juice and black pepper.

McClure's Bloody Mary

McClure's Bloody Mary recipe:

• 4 oz McClure's Bloody Mary Mixer
• 2 oz vodka

Pour into rocks glass over ice.

And a few wines:

Left to Right: Mionetto Prosecco Brut, St. Supéry Sauvignon Blanc, Robert Mondavi Pinot Noir, MontGras Antu Ninquén Cabernet-Carménère

The Desserts:

Sherry Rousso calls her short cakes "reponsibly healthy" because they contain no eggs, no cream, and no butter.  The chocolate, spiced, and fruited confections from Sherry's Short Cakes are as delicious as they are healthful.

Sherry's Short Cakes

Though Debbie Brenner's treats from Las Delicias Pattiserie are gluten free, they didn't taste that way.

Las Delicias: Gluten-free goodies

Gotta Eat Sweets offered their Truffipops, a fusion of truffle and brownie.

Gotta Eat Sweets: Truffipops

Pilar de Guzman won top dessert honors for Bonne Fête Baking (see below) with her signature Date & Walnut Thins (called "Food for the Gods" in the Philippines).  The flavors were vaguely reminiscent of butterscotch.

Bonne Fête Baking: "Food for the Gods"

A few more favorites:

Cascon Baking Company: Carrot Cake

WannaHavaCookie: Whoopie Pies

The Chocolate Swirl: Mini Cupcakes

The Taste Masters:

Chef Marcus Samuelsson is an internationally acclaimed chef who was born in Ethiopia and reared by adoptive parents in Gothenburg, Sweden.  He has been celebrated as one of "The Great Chefs of America" by the Culinary Institute of America, and honored by the James Beard Foundation as "Rising Star Chef" (1999), "Best Chef: New York City" (2003), and for "Best International Cookbook" (2007).  In 2009, Chef Samuelsson served as guest chef at the White House for the Obama administration's first state dinner.  Last December, he opened his newest restaurant, Red Rooster, in Harlem.

Chef Anita Lo, a second generation Chinese-American, grew up in Birmingham, Michigan.  Having earned numerous accolades for her inventive contemporary American cuisine, she is one of the most respected female chefs in the United States.  After she opened annisa (an Arabic word meaning "women") in the West Village in 2000, FOOD & WINE named Lo one of ten "Best New Chefs in America" (2001), while the Village Voice declared her to be the "Best New Restaurant Chef."  She was also the first challenger to defeat an Iron Chef (Mario Batali) on Food Network's Iron Chef America.

The Awards:

Best Appetizer:

Pop Diner: Plátano Relleno

Best Entrée:

Strawberry's Sports Grill: Championship Chili

Best Alcoholic Beverage:

McClure's Pickles: Spicy Bloody Mary

Best Dessert:

Bonne Fête Baking: Date & Walnut Thins

The Iconic Restaurant Awards went to Dazies and Papazzio.

The Conclusion:

The ninth annual Queens…A Taste of the World was a success.  What a marvelous evening of international food sampling at Citi Field!

Queens…A Taste of the World

Citi Field
123-01 Roosevelt Avenue (126^th St)
Flushing, N.Y.  11368   (map)

Tuesday, 10 May 2011, 6:00 P.M. till 9:00 P.M.

Links:

http://www.discoverqueens.info
http://www.queensny.org/qedc/
http://www.mikitchenessukitchen.com/
http://www.facebook.com/discoverqueensny
http://twitter.com/qedc

Queens…A Taste of the World 2011

Mark your calendar for Queens…A Taste of the World, a one-night-only foodie event taking place Tuesday, 10 May, from 6:00 P.M. till 9:00 P.M. at Citi Field in Flushing Meadows Corona Park.  Now in its ninth year, this gastronomic journey brings together the international flavors of the borough's best restaurants.  Celebrity Chefs Marcus Samuelsson and Anita Lo will host the event, and television personality Tamsen Fadal of PIX 11 will serve as Master of Ceremonies.  In addition, Master Sommelier Andrea Immer Robinson will share her wine-pairing expertise.

This comestible extravaganza will feature tasting-sized portions that showcase the ethnic diversity of Queens.  Owing to the various pockets of world culture in this borough of 2.2 million, the cooking tends to be more authentic than that found in Manhattan, and often rivals the cuisine of the particular homeland.

This year's participants include The Astor Room, Austin's Steak and Ale House, Bantry Bay Publick House, Bourbon Street, Carib Delights, The Original Cascarino's, Cascon Baking Company, The Chocolate Swirl, Cocina Latina Bar & Grill, Creative Concepts NYC, Dazies Restaurant, Douglaston Manor, eXo Restaurant, F. Ottomanelli Burgers and Belgian Fries, Gabbana, Gotta Eat Sweets, Hispaniola Mamajuana, Leo's Latticini (Mama's of Corona), La Fusta Restaurant, Las Delicias, London Lennie's, McClure's Pickles, Mulan, O Lavrador Restaurant & Bar, Papazzio Restaurant & Catering, Pavillion Grille, Pop Diner, Riverview Restaurant & Lounge, Sherry's Short Cakes, Strawberry's Sports Grill, Sweet N Salty by Design, Tequila Sunrise of Bayside, Two Steak & Sushi Den, Valentino's on the Green, Vetro by Russo's, WannaHavaCookie, et alia.

While Queens…A Taste of the World is a celebration of cultural diversity and gastronomic variety, it is also a key source of financial support for the Queens Economic Development Corporation (QEDC).  This event raises critical funds for Entrepreneur Space (E-Space) Incubator Project, which provides entrepreneurs with kitchen facilities and other resources to help them launch their businesses.  Situated in Long Island City, the incubator is home to most of New York's celebrated food trucks and mobile bakeries.

Tickets are priced at $100 for one, or $150 for a pair ($185 after 4 May), and may be purchased online by sending email to [email protected], by calling Michelle Stoddart at (718) 263-0546, or by mailing a completed registration form.

Queens…A Taste of the World

Citi Field
123-01 Roosevelt Avenue (126^th St)
Flushing, N.Y.  11368   (map)

Tuesday, 10 May 2011, 6:00 P.M. till 9:00 P.M.

http://www.discoverqueens.info
http://www.queensny.org/qedc/
http://www.facebook.com/discoverqueensny
http://twitter.com/qedc

By train:  or LIRR to Mets-Willets Pt
By bus:  Q48

Is Five Star Punjabi Diner Stellar?

Situated in the shadow of the 59^th Street Bridge, across the street from Silvercup Studios, Five Star Punjabi Diner is one of the great luncheon bargains of New York.  Though it may be a bit out of the way, it's worth a trip to Long Island City for this good—and very spicy—Indian buffet.  From 11:00 A.M till 4:00 P.M., Punjabi offers an array of appetizing selections that includes five dishes from the steam table, as well as Chicken Tandoori, salad, rice, naan, and dessert for $8.99.

Punjabi's is neither the best nor the most elegant Indian buffet I've ever sampled, but it manages to satisfy nonetheless.  The Chicken Tandoori, for instance, was less flavorful and less succulent than I might have liked—though I hasten to add that few restaurants get it right.  Furthermore, the spices generally seemed less fresh than I had hoped for them to be.  (Whence Punjabi's five-star rating comes is unclear.)  That said, however, the items from the steam table were rather tasty and unusually spicy-hot.

On the day of my visit, the buffet included the ever-popular Chicken Tikka Masala and Goat Curry, as well as vegetarian dishes Aaloo Gobhi (a spicy combination of potatoes and cauliflower), Sag (a concoction of spinach, mustard, broccoli, onions, garlic, ginger, and tomatoes), and Dal Makhani (slow-cooked black lentils with fresh ginger, garlic, onions, and tomatoes).  It goes without saying that the foregoing items are best enjoyed with naan.  Warm, and having just the right consistency, Punjabi's version of the flat, leavened, tandoori bread is better than most.

When it was time for dessert, I cooled my palate with a small helping of Malai Kheer (rice pudding).  Perhaps owing to satiety, I found the sweet dish to be unremarkable.  A tiny amount was ample.

Malai Kheer

Unless one is completely blinded by love, Five Star Punjabi is not a venue for a romantic lunch.   Inadequate lighting cannot conceal the dining room's tired and worn appearance.  On my visit, the service was somewhat slow, and tables weren't cleared promptly—or at all, in some cases.  The lone waitress was by no means at fault, however.  Without anyone to assist her, she seemed overwhelmed and unable to keep pace with customers' needs.  It's all part of the bargain, I guess.

Five Star Punjabi Diner

13-15 43^rd Avenue (near 21^st St), Long Island City, Queens

(718) 784-7444

By train: F to 21^st St-Queensbridge;  7,N,W to Queensboro Plaza
By bus: Q69

Chicken Tandoori

Chicken Tikka Masala

Goat Curry

Aaloo Gobhi

Sag

Dal Makhani