Ok I love dumplings. I’ve blogged about various places to eat dumplings (jiaozi) in China as well as here in NY, and of course recipes on how to make homemade dumplings. Who doesn’t like dumplings? Well, if you are in NY on Sat Sept 25th, be sure to check out the 2nd annual NYC Dumpling festival presented by Tang’s Natural Dumlings.
What: 2nd Annual Dumpling Festival and 7th Annual Dumpling Eating Contest.
Where:Sara D. Roosevelt Park in New York City (next to the E Houston Whole Food Market) On Houston between Forsyth and Chrystie
When:Saturday, September 25th, 2010 from 12:00 p.m. to 5:00 p.m
“Our first-of-its-kind event last year, celebrating dumplings from around the world, was so successful, we decided to make this into an annual event,” said Terry Tang, CEO of Tang’s Natural. “Attendees will be able to taste and experience dumplings from around the world. We will feature international dumpling selections, such as the Italian ravioli, Korean mandoo, and Polish pierogis.
The 7th annual dumpling eating contest will take place for its 7th year and don’t worry – this isn’t an excuse to exercise American excess. The proceeds of the events will benefit the NY City Food bank. Last year alone, TMI Food Group donated over $50,000 and provided more than 170,000 meals for needy New Yorkers.
Admission to the family-friendly event is free but you will need to purchase a ticket ($20 for four tastings) to sample the dumplings at the Festival.
Judges for this year’s contest include James Beard Foundation Vice President Mitchell Davis, Food Bank For New York City Business Partnerships Director Tricia Rumola, Whole Foods Marketing Team Leader Elly Truesdell, and Edible Manhattan and Edible Brooklyn Publisher Stephen Munshin.
Competitive eaters Olga Zaitseva and “Gentleman” Joe Menchetti, last year’s winners eating 40 and 53 dumplings in two minutes, respectively, are expected to return to defend their titles.
Just in case you think you are up for the challenge, the deadline for registration is September 17th, 2010. For more information, please visit www.dumplingfestival.com.
See you there!!!! (Can’t make it? You can get Tang’s Dumplings at Whole Foods).
About Tang’s Natural
Tang’s Natural is a division of the TMI Food Group, founded in 1989, to manufacture a wide variety of noodles, wrappers, and appetizers including Dumplings, Sui Mei, Egg Rolls, and Spring Rolls. Tang’s Natural products are healthy without compromising great taste. Our products are made with the finest all-natural ingredients –minimally processed, no artificial additives. We proudly use Bell & Evans natural chicken for our dim sum. With Tang’s Natural, it’s a smarter way to eat healthy.
About the Food Bank For New York City
Food Bank for New York City recognizes 27 years as the city’s major hunger-relief organization working to end food poverty throughout the five boroughs. As the city’s hub for integrated food poverty assistance, the Food Bank tackles the hunger issue on three fronts –food distribution, income support and nutrition education – all strategically guided by its research. Learn how you can help at www.foodbanknyc.org.]]>
110 Saint Marks Place
New York, NY 10009
Fuck Julie and Julia. Ok as a blogger and food lover I love Julia Child and the movie, but for those of you who don’t or can’t cook, try doing this challenge: food blogging a month of continuous meals three times a day. Today I am at the Crooked Tree in the East Village with Hagan Blount of Wandering Foodie on his 28th meal out of 93. (In Sept and August Hagan did 24 restaurants in 24 hours in Boston and DC).
To start the meal, Sim (co-owner and chef) prepared two savory crepes including a Green Tomato, Arugula, and Prosciutto and a Chicken, Goat Cheese and Sun Dried Tomato crepe. I’ve tried different creperies in the city and most make them on the lighter side – here at the Crooked Tree the crepes have more bite, more dough, and chew. (Sim explains that this is a result of his own special batter formula for the crepes that took him months to perfect) This ‘heavier’ crepe goes great with the savory as well as the sweet crepes.
The Green Tomato Arugula comes topped with a poached egg – oozing warm yolk, always a great bonus. For sweet, we tried both the Nutella/Banana/Ice Cream and a flambee’ Chocolate/Strawberry/Grand Marnier crepes. I especially like the Chocolate/Strawberry/Grand Marnier – it’s a classic combination and they do it quite well. For something different and for those of you who can’t decide between savory and sweet like me, try the Chocolate, Almond and Bacon crepe.
As I cleaned off the last bit crepe on my plate, Hagan and I chatted with Sim about the Crooked Tree’s rich history. Like the East Village, the Crooked Tree has seen some major changes over its 11 year history. Just a block away from St Tompkins Square Park, the courtyard of the Crooked Tree in the 90s was once a shady drug dealer’s spot. Today, Sim says that the Crooked Tree has become a different hook up spot – its quiet and intimate interiors make it a popular cozy choice spot for dates. Sim flashes a smile as he adds that the Crooked Tree’s special house-made sangrias, salads and sweet crepes seem to also attract a lot of single women. Good to note people! (Not like the food isn’t already a good enough reason to go).
Next stop on the meal marathon is a food blogger’s meetup at Il Porto in Ft Greene Brooklyn. Honestly, I think just eating and blogging two places in one day is quite a challenge for me. Maybe someday I’ll be in a good condition for eating out at 93 places in a row or even cooking 524 Julia Child recipes in a year. In the meantime just being part of this project and meeting various NY food bloggers will be great inspiration and a great source for more great places to eat. And yes, I will be blogging it one plate at a time. Stay Tuned!]]>
94 3rd Ave (between 12th St & 13th St)
New York, NY 10003
Was out in PA for a client meeting a few months ago but didn’t have time to try out the famous Philly Cheesesteaks. Thankfully here in the East Village however there’s 99 Miles to Philly which features pretty realistic philly cheesteaks. (99 miles refers to the distance to the legendary Pat’s Steaks in Philly) Why realistic? To start, you can order them with cheese wiz and to top it off, they have an original full size movie poster of Rocky on the wall!
I ordered a cheesesteak with the cheese wiz and a side of waffle fries for about 9 dollars. 99 Miles to Philly may wrap their cheesesteaks in wax paper, but somehow the greese (which is awesome) still leaks through. No worries, you can just break off a piece of the hero bun from the cheesesteak, mop it up and eat it. This by the way totally reminds me of my troop leader in the Boy Scouts who would never bring any cooking oil on our camping trips – he’d just use the bacon grease to fry the eggs. Yum!
I’m probably sure there’s many that will refute how authentic these cheesesteak sandwiches are. It’s almost like saying you can get a San Francisco Mission style burrito in NY or NY Bagels in Las Vegas, but either way I would definitely check it out again especially since I now have a loyalty card (buy 8 get one free or something like that). See you there Adrian!]]>
86 East 3rd Street (bet 1st and 2nd ave)
Among the remote edges of the East Village and the upper borders of the trendy Lower East side, is the nondescript Umi No Ie restaurant. It’s my friend Noel’s go-to Japanese restaurant and he emphatically claims that when he introduced it to one of his Japanese friends, his friend has since claimed it as his go-to place too. Somehow, I have a feeling Umi No Ie may soon become one of my go-to places as well. You’ll soon realize why as you step into the basement lodge of Umi No Ie. Granted, that night the warm dry environment was a relief from the dreary weather outside, the interior of Umi No Ie is an inviting comfortable, casual place to just ‘chill’. Maybe it’s the flicker of the candles casting long shadows against the brick wall of its dark interiors, or the low tables that force you to casually lounge on the carpet, or maybe it’s the joyful chatter from the back table that reminds you to just relax. If none of the above does the trick, check out the food and the huge selection of drinks. We shared a bottle of Na Ka Na Ka Nei sake. Yes, you can get bottle service here minus the attitude of most clubs and at a fraction of the cost. (Plus, if you don’t finish the bottle, they can save it for you for ‘next time’. Isn’t that awesome?) The food menu is a collection of comfort foods from around Japan, so don’t expect your usual sushi menu. It’s all cooked at the bar / kitchen and served immediately. Notable was the fried chicken (I am really beginning to love Asian style fried chicken), the udon which is a special recipe from the cook’s mom, and the pork belly with daicon root stew.
As we neared the bottom of our bottle of sake, the classic tracks of Nirvana Unplugged circa 1993 morphed into festive J-Pop on the stereo and at that point I realized we had just spent 2 hours at this restaurant. I looked around and noticed we were the only non-Japanese speaking customers in the whole bar/restaurant. For me, that’s 2 positive idicators about a restaurant – no hassle treatment of customers and if it’s an ethnic restaurant the number of foreign patrons. Overall, Umi No Ie is a great place to hang out with your friends, relax, drink and eat great food. Then again, isn’t that what you expect from a Go-To Place?]]>
349 E. 12th St. @ First Ave.
East Village New York
Una Pizza Napoletana is a minimalist restaurant that celebrates the art of pizza making. On the menu you’ll only find 3-5 ingredients including buffalo mozzarella, olive oil, 2 types of tomatoes, salt, garlic and basil. That’s it! Don’t even think about asking for any meat toppings for these pizzas because Pizza Napoletana wants you to enjoy the simplicity and the powerful flavors from these select ingredients. All pizzas doughs are handmade and baked in their wood oven which creates a great crunch in the crust and imparts a rich smokey flavor. I tried the Margherita (san marzano tomatoes, buffalo mozzarella, extra-virgin olive oil, fresh basil, & sea salt) and the Filetti ( fresh cherry tomatoes, buffalo mozzarella, fresh garlic, extra-virgin olive oil, fresh basil, sea salt ). Both were amazing but on the Margherita, the san marzano tomatoes were a little more liquid and made the pizza a little runny. The Filetti on the otherhand was perfectly done with the fesh cherry tomatoes. I would definitely recommend the Filetti for all you pizza purists. Enjoy!]]>