Calling all chefs and eaters to FSNYC's 3rd Annual Duck-Off!
FSNYC’s Third Annual Duck-Off
**Interested in competing? Amateur and professional chefs are invited...more info below**
All chef slots have been filled! Check with us next year if you want to compete!
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.
Calling all professional and amateur chefs interested in competing
Amateur and professional chefs are invited to compete! If you have a killer duck recipe and can’t wait to enter this competition, email email@example.com.
Interested in who's competing? Visit this link, updated on a rolling basis.
Frequently Asked Quacks
What will be provided to chefs?
- Enough duck (choose from breasts, legs, and/or whole ducks) from Hudson Valley Duck Farm (HVDF) to prepare your creation! Chefs will pick up duck at the HVDF stand at the Union Square Greenmarket in Manhattan on Saturday, March 2nd.
- Tables to prepare (not cook) and serve samples
- Plates, forks, and napkins, as needed
What must chefs supply?
- All other ingredients (outside of duck) required for your recipe
- Enough of your recipe to serve 120 two oz. tasting portions
- Prepping/warming/serving equipment and utensils
What else do chefs need to know?
- Set up/prep from 11:30 am to 12:30 pm; Event from 1:00 to 3:00 pm; Judging at 3:00 pm
- Prizes, courtesy of Wüsthof, will be awarded for Judges' Choice and People's Choice!
- Winning recipes published in the on-line FSNYC newsletter
Are you ready to commit?
We sure hope so! To be considered as a chef participant, please send an email to: firstname.lastname@example.org. Please include a few words about your culinary expertise and the award-winning dish you plan to prepare, specifying what duck parts you need (choose from breasts, legs, and/or whole ducks).
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 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.wusthof.com and www.