Let Us Eat Local 2011 Culinary Benefit

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Last Wednesday, NYC’s Altman Building set the scene for the fourth annual Let Us Eat Local tasting gala. Hosted by Just Food, this all-you-can-eat culinary showcase featured dozens of the city’s most celebrated chefs and artisans, serving up farm-fresh fare made from the region’s finest ingredients.

The packed house of guests delighted in samples and sips from area restaurants, local brewers, vintners and purveyors. A few of the evening’s standout dishes included BLT Bar and Grill’s braised short rib with pickled peppers and celery root puree (chef David Craine), Print’s fromage blanc mousse with vanilla-infused concord grapes and hazelnut streusel (chef Heather Carlucci-Rodriguez), The Spotted Pig’s creamy corn soup with smoked ham hocks and corn relish (chef April Bloomfield), and Gramercy Tavern’s sweet and tangy watermelon salad with Crock & Jar smoked and pickled beets (chef Michael Anthony).

There was also an hour-long VIP wine experience curated by world-renowned Sommelier Pascaline Lepeltier of Rouge Tomate, which included vintage wine tastings from Long Island and upstate vineyards, as well as exclusive food pairings.

This was an exceptionally well-run and enjoyable event (if you missed out on this year’s, keep it on your radar for 2012), with proceeds benefiting area farmers and organizations in need, and supporting relief efforts after the devastation from Hurricane Irene. To learn more about the impacts of the storm and what you can do to help, visit Just Food’s Hurricane Relief Page.

Gramercy Tavern’s watermelon salad with Crock & Jar smoked and pickled beets

Fall vegetable salad with almond cheese and balsamic reduction from Candle 79

Just Food’s honoree and award recipient presentation (photo courtesy of MetroMix)

Print‘s fromage blanc mousse with vanilla-infused concord grapes and hazelnut streusel

Just Food “connects rural and urban communities and provides them with the training and tools to create a thriving local food system.” For more information, visit JustFood.org.

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One thought on “Let Us Eat Local 2011 Culinary Benefit

  1. Celery is a long-season crop that can be tricky to grow, some might say, the trickiest of all. It likes fertile soil, cool temperatures, and constant moisture. It will not tolerate heat and can be hard to transplant. Summer crops in the north and winter crops in the south make celery a year-round producer. All the work is worth it when you harvest crunchy, green stalks.

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