Announcing chef participants and judges for FSNYC's 3rd Annual Duck-Off
FSNYC’s Third Annual Duck-Off
What: Walk-around duck tasting featuring the creations of a room full of competitive chefs! Cash bar including specially selected beers and ciders.
When: Sunday, March 10, 2013, 1:00-3:00 pm (doors open at noon)
Where: The legendary back room at Jimmy’s No. 43, 43 E. 7th St., Manhattan (between 2nd & 3rd Aves.)
Advance Tickets: $20 - FSNYC members (w/ discount code); $25 - non-FSNYC members; $45 - non-FSNYC members + FSNYC membership. At Door: $25 – for all. Ticket proceeds benefit Food Systems Network NYC.
What is the FSNYC Duck-Off?
It’s a duckie cook-off! Guests will “get ducked” on Sunday, March 10th when they taste the ducky creations of a room full of amateur and professional cooks who will prepare their most creative, duck-dominated dishes using ducks from the famous Hudson Valley Duck Farm ---just think of the duck-a-licious possibilities; charcuterie, roasted, smoked, braised.
Who's Competing? click here to find out!
- Adrian "The Cook-Off King of Queens" Ashby - Duck Burrito Pie
He’s born and raised from Queens, and even though he isn’t a formally trained culinary professional, Adrian more than makes up for that with his twisted competition ready creations (i.e. duck fat cannoli filling) , to his stunning record of participation in competitive cooking known nationwide as "TakeDowns" as well as other NYC based cook-offs over the past 4 plus years. Adrian also has a passion for entertaining along with public speaking. Adrian welcomes the opportunity to take on any amateur or professional.
- Marina Berger - Roasted Duck Breasts in the style of Porchetta
I'm a Personal Chef, based in Manhattan. I graduated from the Natural Gourmet Institute for Health and Culinary Arts in 2009, and have been working with private clients in and around New York City for the past three and half years. My food philosophy is simple: the best ingredients, handled with respect and properly cooked. The rest comes down to working with my clients’ personal preferences and dietary requirements to create meals perfectly suited to nourishing their bodies, minds and spirits.
- John Bondurant - Wanton 'Blood' a l' Orange
I grew up in a household centered on food, we sat down for dinner together as a family every night. Growing up I always loved to eat, and eventually that passion for eating developed in to cooking, first with my father and than when I moved away to college; where I would cook for my roommates and friends. I have worked professionally as a private Chef with my dad, as well as in restaurants including The Sanibel Cafe (Sanibel Island, Fl), Diner (Williamsburg), and currently I am a stage at Corton. I moved to NYC in June to attend the French Culinary Institute, having never been to the city before or even seen the school. I'm here following a dream.
- Patricia Clark - Duck Duo Taco with Cherry & Caramelized Onion Salsa
Chef Clark specializes in unique dining experiences creating customized menus for each occasion. Her experience includes classical French Culinary training, several years in four star restuarants in Italy, and has created parties across the United States as well as Italy, France, Spain, Britain, Wales, Switzerland, Germany, Mexico, Algeria, St.Barth’s FWI, and more. For more information about her menus and events, please visit her website: www.patriciaclarkcatering.com. Find her on Tumblr, Facebook, Twitter and Pinterest at: All Five Senses
- Cathy Erway - Duck, Duck, Cheese!
Cathy Erway is the author of The Art of Eating In: How I Learned to Stop Spending and Love the Stove. She writes seasonal, budget-friendly recipes on her blog, Not Eating Out In New York, hosts the weekly podcast Let's Eat In on Heritage Radio Network, and contributes to food publications.
- Gramercy Tavern - Duck Pastrami with Sunchokes & Aji Dulce Pepper Jam
- Emily Hanhan - Pulled Duck Sliders with smoked duck legs and spicy & sweet barbecue sauce
I'm a southern transplant with food obsession in my blood. My culinary training falls in the realm of home kitchens, dinner parties and cook-offs. I just love to feed people. Generally, I'm obsessed with meats and sweets. Slow cooked lamb necks, rare ribeyes, crispy duck or homemade marshmallows, custards, fluffy frosted cakes.
- Jessica Henesy - Duck Ramen
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 - Cured Duck Breast with Caraway Cabbage
My relationship with food dates back to a childhood and youth filled with gardening, hunting, fishing and gathering in the countryside of Denmark. My guess is that somewhere between 30 and 40% of our food supply did not involve a grocery store but came to us from the land and waters around us. Using every part of the animals we had to develop recipes for everything, and to find delicious preparation methods for the most obscure parts. I always loved the gizzards and hearts the most: Dense, dark, finely grained muscles that serve such integral functions in bird physiology, and serve up such nice tidbits of intense flavor for the gourmand. If available you will experience them along with breast, cured and cooked sous-vide, on beds of delicate cabbage.
- Laura Luciano, "Out East Foodie" - Duck Confit Tart
I am a avid home cook, professional graphic designer, and the blogger behind OutEastFoodie.com. At a very young age, I was exposed to the bounty of Long Island: fishing, crabbing—or footing—for clams with my father Out East was, and still is, an adventure. One of my first exposures to food and cooking was with my grandparents in their kitchen. Lending a hand preparing Sunday’s gravy (meat sauce) and tuttaes (tortelli Piacentini), which were my grandmother’s ravioli from her hometown of Piacenza, Italy.
Through the platform of my blog, I share the edible stories of the North and South forks of Long Island. My husband Chris is an architect and, together, we designed and are building a sustainable home called Sheridan Green in Hampton Bays. Sheridan Green will be another platform: where like-minded people can come together to talk story, enjoy amazing food and drink and share inspiration in a great space.
Laura Luciano was the rare winner of both people’s and judges’ choice awards at this year's Fifth Annual Cassoulet Cookoff.
- Jamie Saurman - Confit of Cumin & Coriander Duck Legs
I have been enjoying the kitchen life since I was a 16 year old dishwasher. I graduated from Johnson & Wales University with a degree in Culinary Arts and used that to propel me to the Slow Food mecca of San Francisco, CA. I had first-hand experience with the benefits and joys of properly raised livestock while working at a retail meat counter in the S.F. Ferry building's Farmer's Market. I gained 5 years of experience in the catering world at The Madison Square Garden where I recently stepped down from my position in order to pursue my natural calling of opening and owning a sustainable comfort food restaurant and brewpub in Brooklyn. I will be preparing Confit of Cumin & Coriander Duck Legs - the time-tested method for deliciously preserving one of the most flavorful parts of the Duck combined with several non-traditional spices.
Who's Judging? (check back...this list being updated on a rolling basis)
- Kathy Blake, Writer, TheExperimentalGourmand[dot]com
Kathy Blake is the creator and writer of The Experimental Gourmand, a website that focuses on getting out and interacting with one’s local foodscape by exploring markets and pop-ups, sampling goodies made by food artisans, noshing at culinary events, and gathering up ingredients from farmers markets with which to cook at home. She is also currently a student in the Classic Culinary Arts program at the International Culinary Center (formerly known as the French Culinary Institute) and advises clients on how to use social media to build their brand and their business. See Kathy's write-up of Duck-Off from 2011 and 2012. For additional information, please visit www.theexperimentalgourmand.com
- Jonathan Forester, Food and Beverage Writer & Consultant
Jonathan M. Forester is a food and beverage writer & consultant, wine & spirits professional (One of only 130 US Bartenders Guild Master Accredited Spirits Professionals), consulting mixologist, winemaker, brewer, and distiller. He has judged food contests ranging from whole hog pig roasts to BBQ, preserves & pickles, smoked seafood, etc. In addition he has judged spirits, and cocktail competitions. Forester trained at several culinary schools; and teaches seminars on hot and cold food smoking, pickling & vinegar making, preserves, wine & wine making, beer & brewing, spirits & distilling, making tinctures and bitters, and mixology. He is on the tasting panel for Modern Distillery Age Magazine, and occasionally Modern Brewing Age Magazine. Professionally he has created several award winning hard ciders, spirits, and cocktail bitters that are presently on the market.
- Matt Igoe, Proprietor, Hudson Valley Duck Farm
- Nancy Matsumoto, Food Writer & Editor
Nancy Matsumoto (www.nancymatsumoto.com) is a freelance writer and editor who specializes in the areas of food, health, arts and culture. She has been a contributor to Time, Newsweek, theAtlantic.com, Health, People, The Los Angeles Times,and The New York Times, among other publications. She writes frequently for Edible Manhattan and other Edible publications, The Wall Street Journal, and for the food website Cravings. She also covers Japanese American issues, and is co-author of the book The Parent's Guide to Eating Disorders: Supporting Self-Esteem, Healthy Eating & Positive Body Image at Home. Nancy blogs at Walking and Talking, and for PsychologyToday.com. Oh, and she is a big fan of duck, too!
Prizes, courtesy of Wüsthof, will be awarded for Judge's Choice and People's Choice
About Food Systems Network NYC:
Duck-Off 2013 benefits FSNYC and is presented by Jimmy’s No. 43 and sponsored by the Hudson Valley Duck Farm. FSNYC is a membership organization dedicated to supporting universal access to wholesome, nutritious, and healthful food and a strong, regional farm and food economy by cultivating community and fostering communication among food system stakeholders. FSNYC is a program of the Fund for the City of New York.
About Hudson Valley Duck Farm
At Hudson Valley Duck Farm they believe birds need room to spread their wings. For the past thirty years, they've raised their ducks cage-free, which means they can socialize, run around, and preen their feathers as often as they please. Their ducks are raised on a high-quality, pure vegetarian diet exclusively blended in their own farm recipe. This ensures healthy ducks that are never treated with antibiotics or hormones. Hudson Valley Duck Farm sells their duck at New York state farmers markets and on their website.
About Jimmy’s No. 43
Jimmy's No. 43 is the home to interesting and unusual beers. From its subterranean location with graceful archways reminiscent of a Monk's brewing chamber to its cozy bar set up and colorful staff, Jimmy's is the place that everyone from the East Village to Eastern Europe goes to for the best craft brews in the city. Jimmy Carbone—owner, beer lover and dedicated social entrepreneur—carefully chooses a rotation of craft beers from as nearby as Long Island and as far flung as New Zealand. Jimmy's pairs choice pints with a seasonal menu that ranges from freshly shucked oysters to small plates of sausage, charcuterie or citrus cured salmon to full entrees that leverage NYC's extensive greenmarket system to provide only the freshest ingredients presented uniquely and delectably. Jimmy’s über-friendly clientele are frequently treated to guided tastings, demonstrations and lectures, cook-offs and access to the best charity events. Come for the beer; stay for the community! Jimmy’s No. 43 is located below street level at 43 East 7th Street (at 2nd Ave) in Manhattan.
Established nearly 200 years ago in Solingen, Germany, Wüsthof is a premier cutlery maker with a proud tradition that spans 7 generations. All of the company's precision-forged, full tang cutlery collections -- Classic, Classic Ikon, Grand Prix II, Precision, Epicure and Le Cordon Blue -- and laser-cut, full-tang cutlery collections -- Gourmet and SilverPoint II -- are crafted in Germany. Wüsthof knives are sought after by chefs and avid cooks worldwide. Recently, the company launched a unique campaign identifying and celebrating rising culinary professionals who like Wüsthof, "define the edge." For more information about Wüsthof, please visit www.wüsthof.com and www.wusthofedge.com.