We’re only a few weeks away from Taste of Tribeca, one of the better-run food festivals in the city, probably because they’ve been doing it for 17 years now. This year’s line-up of 74 restaurants includes a few doozies: Nobu, Bouley, The Harrison, Locanda Verde, etc. Early-bird tickets for the May 21st event are still available for $35, which gets you six tastes, not a bad deal considering the quality of the restaurants. Yesterday I headed over to Plein Sud to sample a few of the dishes restaurants would be serving at the event.
This was no light lunch; 10 chefs showed up to cook and talk about their food as it came out. The buffalo prime rib topped with ramp chimichurri (above) came courtesy of Marc Forgione, winner of Next Iron Chef, who was representing his appropriately named restaurant, Marc Forgione. Yeah, that man definitely deserved to win; make fun of how trendy ramps are all you want, but a better chimichurri sauce you will not find.
Also on the menu was a fantastic olive oil-cured diver scallop set over a caviar mousse (above) from Thalassa—you know, casual lunch food. A pork rillette slider with herbed mayonnaise from Plein Sud’s Ed Cotton, spiced kabobs from Mehtaphor’s Jehangir Mehta and some killer carnitas tacos from upscale Mexican joint Centrico also impressed. To top it all off, we were fed two desserts, one an indulgent s’mores cookie (bottom) from Landmarc and another a piece of warm molten chocolate cake from Duane Park Patisserie.
All in all, pretty damn good stuff. The best part? All of the proceeds go to benefit the arts programs of local public schools PS 150 and PS 234.