Star Chef's Congress Day I

It was another fantastic display of the very best in the culinary world at Star Chef's International Congress. This years event was held at the new Brooklyn Expo Center out in Greenpoint and every day was jam packed with incredible cooking displays, wine tastings and some of the best food from all over then world.  Day One was all about hearty fare with the EAT@ICC Southern Showcase.


Kevin Sbraga of Fat Ham in Philadelphia was churning out luscious Chicken Liver Mousse with roasted corn and pickled beets on toast. 


Brain Dunsmoor took time off from his new project Hatchet Hall in L.A. to whip up some Nantucket Bay Scallops with grits, bacon, mushroom and sherry.


Jason Alley from Comfort out in Richmond served up his famous crispy Ham-cured pork Ribs with pickled vegetable slaw and Alabama white sauce.


Robert Phalen of the One Eared Stag in Atlanta devised a Catfish sausage with bitter greens, pickled okra, cured tomato and stone cut grits...


...and NYC's own Ron Paprocki of Gotham Bar and Grill was on hand with dessert, a Wild Bolivian Chocolate Mousse with chocolate yuzu cream and chocolate daquoise.

Dan Barber took the main stage to discuss "The Future of Flavor" and George Mendez followed up with a discussion of "Cooking with Culture and Heritage".  It was an incredible day of food and just the start of the Congress...still two more great days to go.

Comments

Reeesa said…
If you ever go to Fat Ham check out the Hot Chicken and Pimento Cheese. NOM!!!
Tasty Trekker said…
Those are seriously two of my favorite things...For sure!