Star Chefs Congress Day III
The third and final day of Star Chef's Congress is always the calmest. Most everyone is tired from the Cocktail Classic the night before and it's a good time to soak in all of the things learned over the past three days with some incredible food. I was thrilled to see Chef Erik Ramirez on hand doling out a delicious Quinoa-Banana Salad. I think his Peruvian spot The Llama Inn is one of the best new restaurants to open in NYC this year. Another local legend Sam Mason was on hand at Oddfellows with a trio of tea flavored ice creams he created using the Rishi Tea Leaves. The theme for Eat@ICC Tuesday was Alternative Proteins like this playful Vegan Merguez Sausage with butternut squash rillettes, crumbled "Feta" red sorrel and crispy Papadam from David Kuzma from Yale Hospitality in New Haven... ...and this fluffy Wood Fired Sourdough Pita with lentils, coconut sumac, pumpkin and sunflower seeds from Jason Bond of ...