The International Restaurant and Foodservice show returned to the Javits Center this Sunday for three full days of food panels, culinary demonstrations and exhibitions showcasing current food trends in the industry.
Taste NY had its own special pavilion pouring beer from Sixpoint, Ommegang and 212 in addition to wine from Dr. Frank Konstantin. I always enjoyed their Dry Riesling but I had no idea they produced such incredible sparklers. I absolutely fell in love with the Chateau Frank Blanc de Blancs.
Over in the spirits section I found another surprising love Pitorro Coquito from Port Morris Distillery in the Bronx. Pitorro is a potent moonshine usually found throughout homes in Puerto Rico. Owner Rafael Barbosa persuaded his uncle to bring his recipe to NYC and together they have come out with a line of three different Pitorro's. The classic cane sugar Pitorro Shine, an Anejo aged in wood barrels and the Coquito; a shockingly delicious blend of cinnamon and coconut that pays homage to the traditional coconut cream holiday drink without the heaviness.
Another local spirit making quite a splash was the New York Honey Whiskey. This 80 proof Rye infused with late summer honey from the Catskill Mountains has the smooth sweet flavors of toffee and vanilla with a lingering smoky finish.
Sunday happened to be the 27th Annual US Pastry Competition hosted by Paris Gourmet. Chefs from all over the country competed for Pastry Chef of the Year by sculpting chocolate showpieces along the theme Magic & Illusions.