When: Sunday, August 26, 2012, 12:00-4:00 pm
Where: New Amsterdam Market - South Street (Between Beekman Street & Peck Slip), New York, New York 10038
Ticketed event features: tomato tasting of multiple varieties (heirloom and other non-GMOs); FSNYC’s Great Tomato Un-Cookoff; All ticket proceeds benefit FSNYC.
Attendee tickets: $15 FSNYC members (w/ discount code); $20 non-FSNYC members; $30 non-FSNYC members + FSNYC membership. Buy tickets in advance or purchase day of (cash only).
FSNYC's Annual Tomato Fest and inagural Great Tomato Un-Cookoff at New Amsterdam Market is fast approaching! Attendees can:
- Learn how to can tomatoes with Spicy ‘n Sweet (1:00 - 3:00 pm)
- Talk heirlooms with on-site experts
- Enjoy tomato inspired creations from New Amsterdam Market vendors
- Taste and profile 15 varieties of height-of-the season tomatoes (ticketed)
- Sample the tantalizing, tomato-centric creations of 9 chefs who are competing head-to-head in FSNYC's first Great Tomato Un-Cookoff! (ticketed)
Tickets available at http://www.brownpapertickets.com/event/265444
All ticket proceeds benefit Food Systems Network NYC.
WHO'S COMPETING IN THE 2012 GREAT TOMATO UN-COOKOFF AND WHAT ARE THEY WHIPPING UP? FIND OUT BELOW...
Renee Baumann - Zesty Gazpacho Granita
Before studying pastry at the French Culinary Institute, Renee studied architecture and she will forever blame all of her persnicketiness on having a formal design training. She can sometimes be found teaching culinary skills through Skillshare and at Cooking Matters classes organized by City Harvest, By day, she draws technical things on a computer. By night, she cooks, reads, writes, tends to two emotionally needy cats, and occasionally instigates experimental dinner parties.
Tim Cavaretta - Zapamole
Tim Cavaretta is the founder of local harvest catering outfit Bittergreen. Starting with the best ingredients the region has to offer in any given season, he aims to combine flavors in ways that surprise and satisfy. Tim grew up in Massachusetts and studied Anthropology at NYU. Meet his tweets @eatbittergreen.
Alexis Delaney - Tomatoes with Homemade Stracciatella and Anchovy, Breadcrumb Salsa
Alexis Delaney has been cooking in New York City restaurants for the past five years, first at mas (farmhouse) in the West Village, and more recently at mas (la grillade). Her interest and passion for simple, seasonal cuisine took her to Rome, Italy where she worked at the Rome Sustainable Food Project. She is thrilled to be part of the tomato "uncookoff!"
Naxielly Dominguez - Fresh Tomato Tortilla Soup with Chipotle Goat Cheese and Chimichurri Oil
Naxielly teaches culinary arts and baking in Kingsborough Community College. She works as a food service coordinator for the nonprofit organization Children's Aid Society creating healthy and nutritious meals for young children. In her spare time she loves to make sweet materpieces as a cake designer.
Mitchell Greenberg - BLT S'more
Mitchell Greenberg is the resident culinary guru of MitchMallows, handcrafted artisanal marshmallows. A lifelong marshmallow romance convinced Mitch that now is the time to bring this evocative and beloved oldfangled confection into the 21st Century. Say hello to the Ginger Wasabi, Churros, Wine & Cheese and Pretzels & Beer mallows to name just a few of our 36 flavors! You’ll never think of marshmallows the same way again. www.mitchmallows.com
Jessica Henesy - Tomato Jam BLT
Jessica is a recent graduate of FCI's Classic Culinary Arts program. When she is not working as a sales representative for Sea to Table, a sustainable seafood purveyor, Jessica enjoys putting her culinary skills to work at home.
Margrethe Horlyck-Romanovsky - Tomato Smørrebrød with Goat Cheese and Chives
Margrethe is the founder and executive chef of Babette's, a private catering service specializing in Nordic cuisine. Growing up in a family of hunters, gatherers, cooks and farmers she has been cooking for company since she was 14. Margrethe's passion for local food, nutrition education and food access has shaped her multifaceted career including ten years of development and expansion of various hands-on nutrition and health education programs reaching more than 17,000 New Yorkers a year; a cookbook and nutrition manual for large Danish institutional kitchens; and catering for numerous Nordic events hosted by the United Nations. Margrethe is pursuing her doctoral studies in Public Health Nutrition at the CUNY Graduate Center, where she focuses on food access, particularly subsidized supermarkets, while teaching food and culture at Brooklyn College. Margrethe's cooking is reminiscent of her mother and grandmothers' kitchens and inspired by New Nordic Cuisine.
Marja Samsom, the "Dumpling Diva" - Tomato-Basil Dumpling
Marja is an international chef, Dumpling Diva, and downtown bicyclist.
Teen Battle Chefs - Pico De Gallo & Ricotta on Flatbread
Two talented Teen Battle Chefs, Lorenzo Gallese (pictured left) and Adam Garcia, will dazzle you with their recipe! Teen Battle Chef is a youth development program exploring culinary, food systems and gardening education, while battling obesity and chronic disease
Alicia Walter & Sam Alberts - Tomato Watermelon Salad
Alicia Walter and Sam Alberts are co-chefs of La Scuola at Eataly. They celebrate local New York produce during Pranzo, a pop-up lunch restaurant, which focuses on the food, history and culture of the twenty regions of Italy. By night, the space transforms into a demonstration cooking school to satisify both your inner geek and glutton with classes ranging from producer-led wine tastings to educational 4-course dinners. For more information on classes at Eataly, please visit Eataly's La Scuola.
by Sara J. Rosen
by Ed Yowell
Date: July 17, 2012
