(Sorry about the pictures in the original post. Picasa seems to have a glitch in the html structure right now. AKA “red x of death.”)
There was a fundraiser in the West Village this past Sunday to support two public schools (P.S. 3 and P.S. 41) called Taste The West Village. I’m pretty sure I first heard of this through a new food blog I am reading: Wined & Dined. I found out later that one of the schools is actually where the daughter of a friend of mine goes. BONUS!
(Funny/dorky side note… some web coder either had a huge typo or thinks they’re funny. If you open up the link to Taste The West Village, the tab/site name is listed as “Taste the Waste Village.” WHOOPS!)
Upon getting there on the beautiful day, I noticed it was nicely set up in the open outdoors space (parking lot? play area?) next to the school. Unfortunately, while my ticket package specified the deal at 20 tasting tickets (thank you AmEx incentives), it turns out that was a typo and was only supposed to be for 10 tasting tickets. I battled internally between making a fuss and sucking it up (since it was a fund raiser and all) and did so just long enough that the guy at the table threw in an extra few tickets. It wound up being very fortuitous as we used every single ticket and didn’t have too many or too few for everything we wanted to try. Perfection.
Our first stop was the liquor area (hey, it was after noon!) and we began with a very refreshing St. Germaine Spritzer. We first tried St. Germaine at a wine tasting this past winter and fell in love, so we were all too eager to have some on this warm afternoon. It was quite delicious, though precarious to balance with tasting plates in one hand. No worries! We downed the spritzers and made our way through the food.
The Restaurant: August
The Chef: Terrence Gallivan
The Taste: Ricotta Ginepro Panna Cotta, Heirloom Tomatoes, Toasted Pinenuts, and Savory Honey Pearls
The Noms: I though the Panna Cotta would be a weird texture with tomatoes but I really liked them together. Great flavors and very fresh for the warm day. The honey pearls were cool but I didn’t find the flavor.
The Food Porn:
The Restaurant: Bobo
The Chef: Patrick Connolly
The Taste: Fried Oysters, Tartare Sauce, Celery Salt
The Noms: Delicious! Seasoned perfectly and friend without too much batter yet still remained crunchy. My close-up was WAY too blurry (thanks to the sun beating down, making my screen nearly impossible to see and turning many shots a lovely shade of indigo)
The Food Porn:
The Restaurant: Charles
The Chef: Kristine Mana-ay
The Taste: Braised Short Rib of Beef, Parnsnip Puree, Golden Raisins & Pine Nuts
The Noms: Wow! I have come to realized braised short ribs are one of my favorite foods. Mike and I both agreed that the parsnip puree probably could have used a bit more texture since both pieces were on the very soft side, however, the taste was great. One of the few dishes we tried and said to each other that we MUST try that restaurant in the future (which, in my humble opinion, should be the goal of the restaurant at these types of events)
The (blurry) Food Porn:
The Restaurant: Barbuto
The Chef: Jonathan Waxman
The Taste: Eggplant Agridolce with Riccota on Ciabatta
The Noms: It was good. Great flavors and perfectly seasoned and crunchy. Good for a passed hors d’oeuvres but underwhelming overall. Didn’t scream “Come back for more!”
The Food Porn:
The Restaurant: Gusto
The Chef: ?
The Taste: Tonno con Melagrane Yellowfin Tuna, Pomegranates, Arugula and Saba on Garlic Crostini
The Noms: I liked the pomegranate seed with the the tuna, Mike did not. Overall, nothing amazing. It did make for some interesting conversation about this season of “Top Chef” really being “Top Ceviche” (“Thees ees notta toppa scallop!”)
The Food Porn:
