We love this time of year as the fall is the best of both worlds in terms of weather, wearing fun layers, and enjoying the change of the seasons before the madness of the holidays! Here in NY, you also know that the Food Network New York City Wine Food Festival presented by Capital One, takes place over 4 days where you get to enjoy a series of events from signature events, Walk Around Tastings, Intimate Dinners, Demo & Dine, Master Classes, Cocktail Parties, and more! Last month in our SEP ISSUE #93, we shared the events that we would be attending and let you know that we would give you a recap of those jam packed days! In addition, we also had interviews with various chefs, from those that have restaurants here in NYC as well as some of your favorite chefs that are food personalities on Food Network as well as others.
We kicked off Day 1 of this festival at the Sip + Savor: A Happy Hour Hosted by Chef Antonia Lofaso (DAMA Fashion District, Scopa Italian Roots, Black Market Liquor Bar) and Chef Brooke Williamson (Playa Provisions, Food Network's Bobby's Triple Threat and Tournament of Champions Season 1 winner) at Harbor NYC Rooftop. We were able to try a number of restaurants as well as spirits and beer at this event. We had our eye on a number of dishes and restaurants, but before we got into it, we sat down with them to find out about how they enjoy being at this festival, the event they're participating in and how they keep their energy going between running their restaurants and hosting/judging/competing on a number of their shows!
ATHLEISURE MAG: It’s so exciting to be able to talk with both of you guys. Why are you excited to be at this festival?
CHEF BROOKE WILLIAMSON: I mean, what’s not to be excited about? There’s food, there’s beverages, there’s people, and there’s music! When you walk into a room like this, you feel that energy and it's like - you know that everyone is excited to be here! People have been DMing me for MONTHS that they have gotten their tickets and that they’re so excited to be here and that they will be able to be part of the festival and so it’s one of the most fun festivals that we’re able to do.
CHEF ANTONIA LOFASO: It’s one of those things where NY is so spread out. So the festival kind of just brings everybody together!
AM: Absolutely!
CHEF AL: Obviously there’s great food so to be able to celebrate that with all of the different people that are participating is such a great thing. It’s great that all of food is celebrated. I love seeing the mom and pop chefs, and yes there are big chefs with big names and that’s the draw. But there’s also an opportunity for young chefs and small brick and mortars all over from Queens to Brooklyn and all over to be able to showcase themselves!
CHEF BW: I think it’s so cool that we get to host an event and that we get to walk around and get to showcase the people that are local and they can enjoy our Shrimp Po Boy dish that we created!
AM: Well, our readers love both of you guys! They love seeing you on Bobby Triple Threat, Chef Brooke, and they love when they see you on Guy’s Grocery Games, Chef Antonia, as well as a number of other shows that you’re on!
How do you guys keep all of that energy to be on those shows cooking, competing, and judging people?
CHEF BW: We were actually just discussing a show that we are currently shooting and it really comes so naturally! We have this sort of inherent competitive spirit that brings it out of us! We both took a Red Eye here last night from shooting a show. We came in this morning, but like, the moment that we hear about some kind of news on what's going on, I want to be part of it! We want to know what we’re doing and how we’re part of it!
CHEF AL: I think our energy comes from an unnatural place!
CHEF BW: Oh yeah! For sure!
CHEF AL: I mean we’re talking with you which is an athletic magazine right?
AM: Yes Athleisure Mag is all about the intersectionality of athleticism, sports, fitness, style, food, entertainment, music, wellness, etc. We just have Chef Michael Voltaggio as our cover a few issues back!
CHEF AL: That’s awesome! We are also very big on taking care of ourselves and eating correctly, exercising and working out! Because honestly, to be able to keep the schedules, it’s impossible to do. I mean Brooke runs 50 miles a week.
CHEF BW: I do.
CHEF AL: Yeah, you do! I lift 400lbs.
AM: I mean …
CHEF AL: We’re on opposite ends of the fitness pole, but we get it in.
CHEF BW: It’s definitely necessary to keep our schedules on track by focusing on our fitness.
AM: Well we know that you’re a huge Peloton fan as we interviewed you a few years back!
CHEF BW: I actually graduated from the Bike and now am on their Treadmill. When the Treadmill came out I was so excited about that! I will say that it is the most motivating equipment that I have ever used!
AM: Since both of you have restaurants, what are 3 amazing dishes at your restaurants that our readers should be checking out for THE 9LIST 9CH3FS?
CHEF BW: Ha! Do you want to pick a dish from each of your restaurants?
CHEF AL: Yeah that works! I would say that if you’re going to Dama which is my Latin inspired place downtown, there’s the Seafood Tostada – it’s like octopus, shrimp, calamari, pickled chilis, avocados, and lime juice. For me, it’s refreshing, I love the seafood and the creaminess from the avocado. We have these really beautiful heirloom tortillas. Scopa’s got to be the Ricotta Crostini with housemade ricotta, rosemary, chili, olive oil, and ciabatta that’s the thing.
CHEF BW: Wait, you have to also add the Arancini to that as well!
CHEF AL: Ooo yeah, definitely Arancini is our giant rice ball, you can’t go wrong with that.
AM: Mouth watering!
CHEF BW: I have a seafood restaurant, but it also has a couple of different extensions so we have an ice cream shop, a whiskey bar, I mean, our menu is very seasonal. We just changed 7 items on the menu, but I would say that there are items that don’t change. One of them being the Fried Crab Claw Pop, it’s a big crab cake wrapped around a snow crab claw.
CHEF AL: And it’s fried!
CHEF BW: Yeah, it’s fried and it’s with our house hot sauce. We have ice cream flavors that change all of the time.
CHEF AL: Wait, you have the best Lobster Roll though!
CHEF BW: You think so?
CHEF AL: I love it!
CHEF BW: People have been coming for our Lobster Rolls since we’ve opened.
CHEF AL: Oh, I love it! I come for the Lobster Roll and your Shellfish Tower! If I’m going, I’m going to your restaurant, I’m going for your Seafood Tower! I like it and it’s the best!
CHEF BW: Well it does have those Peruvian Scallops which are the best and probably my favorite part of the tower!
IG @chefbrookew
There were a number of intimate dinners that took place throughout the NYCWFF! One of the key events was a sit down dinner hosted by Alain Ducasse & Friends: Celebrating the 15th Anniversary of Benoit New York as part of the Air France Dinner Series. Chef Alain is known for having a collective of 20 Michelin stars and was the first chef ever to have 3 Michelin stars in 3 different cities at the same time. He invited esteemed chefs to celebrate the 15th anniversary of his his bistro, Benoit which is modeled after ithe original in Paris.
He invited Emma Bengtsson (chef of Michelin starred Scandinavian superstar restaurant, Aquavit), Jean Francois Bruel the corporate chef for Daniel Boulud), James Kent (Michelin two starred, Saga), Eunji Lee (acclaimed pastry boutique, Lysée), Pascaline Lepeltier (Guest Master Sommelier), Alberto Marcolongo (executive chef of Benoit), and Stefano Secchi (the executive chef of cutting-edge Michelin Italian eatery, Rezdora).
We wanted to talk with Chef Daniel Boulud who was at the event to find out about participating at a number of events this year at NYCWFF as well as his 9M3NU at Boulud Sud for THE 9LIST 9M3NU.
ATHLEISURE MAG: Why did you participate in this year’s NCCWFF?
CHEF DANIEL BOULUD: It is important to give back and it is always my pleasure to be involved in NYCWFF. Lee Schrager and his many years of support to God’s Love We Deliver and bringing us all together is what it’s all about!
AM: What event did you host/were involved in and what dish did attendees get the chance to try that you made?
CHEF DB: There were a number of events that I was honored to be part of! The brunch hosted by myself and extra special guest Martha Stewart at the Blue Box Café was such a treat! It was an honor to be part of the 15 year celebration of Benoit with a collaboration dinner with Chef Alain Ducasse and other amazing chefs! It was also great to host at Boulud Sud with a Mediterranean menu with bubbly pairings by Perrier Jouët. With so many dishes that were created, I’ll share the Pithivier of quail, squab, and duck that was at Benoit.
AM: Chef, we have had the pleasure of eating at your restaurants and we’re such a big fan of Boulud Sud as we love Mediterranean cuisine. What are 3 dishes that we should enjoy when we come in to dine?
CHEF DB: Three must-try dishes are the Mediterranean Mezze, Snake River Farms Wagyu Bavette, and our Gâteau an Miel.
Down in the Meatpacking District, Partner and Culinary Director of Fig & Olive, Chef Alain Allegretti and Chef Akhtar Nawab hosted another Air France Dinner Series. We talked with Chef Alain about being part of this year's NYCWFF and to share what we should enjoy when we come to visit Fig & Olive.
ATHLEISURE MAG: Why are you excited to participate in this year's NYCWFF?
CHEF ALAIN ALLEGRETTI: This is always an exciting time in New York City. NYCWFF always brings excitement to the city's culinary landscape while highlighting all the amazing and talented chefs with delicious food the city has to offer and I being a part of this is a great thing.
AM: Tell us about the event and dishes that you created that attendees were able to enjoy!
CHEF AA: For this year's event, I got to share the kitchen with my good friend and very talented Chef Akhtar Nawab. Guests were treated to a culinary journey that was Latin-inspired while embracing the flavors of the South of France.
For the entree I created a Riviera Stuffed Calamari with black ink rice, scallops & rice chicharròn, mojo picot and the dessert were French Macaron Ice Cream Sandwiches in salted caramel, pistachio and lemon saffron.
AM: As the the Partner/Culinary Director at one of our favorites, Fig & Olive, for our next visit, tell us 3 dishes that we should try or share with friends and family.
CHEF AA: Three must try dishes are the Amalfi Seafood Risotto, the classic Steak Frites and the 2lb Whole Bronzino.
Day 1 was a great way to ease into the first of 4 days. Day 2 took us to Southern Glazer's Wine & Spirits Trade Day Hosted by Wine Spectator - Grand Tasting at Pier 76. It was a gorgeous day and we were there for nearly 5 hours sipping sake, wine, beer, spirits and a number of sweet and savory options. We kicked off the day talking with Chef Philippe Chow of Philippe by Philippe Chow. His namesake restaurant is on the UES and downtown in NYC as well as another location in Washington DC. We took a few moments to chat with him.
ATHLEISURE MAG: How excited are you to be at this festival today?
CHEF PHILIP CHOW: It’s so exciting to be here to see all of the people and for them to try my food! It’s a beautiful day and it makes me happy to see everyone’s smiling face.
AM: What are you making today that everyone will be trying?
CHEF PC: Today, people will enjoy our Chicken Satay!
AM: We’re fans of your restaurant and have had great meals there. For THE 9LIST, what are 3 dishes that you love that is at your restaurant?
CHEF PC: Well I like the Chicken Satay, the Peking Duck, and our Kung Pao Chicken.
It was an honor to talk to Chef Philippe Chow, a noted culinary figure and we'vewhere we've been to his restaurant a number of times. We were very excited to make our way to Archer & Goat's booth as we have covered them previously in our MAY ISSUE #89 of Athleisure Mag in our beloved feature, The Art of the Snack. As is the case when you're at the festival, there tends to be one dish that is served and thankfully, we were treated to the A&G Hot Chicken Sliders which is on their brunch menu in Harlem. We can't say enough about the dance between sweet and savory! There's something about pickled strawberries, arugula, and maple aioli. We paired it with our soju cocktail from iichiko Shochu. Although it was a substantial serving, you need to check them out at their restaurant for the full size! Clearly it was a favorite as they served over 2,000! So we had to find out a few things from Chef/Owner Alex Guzman of Archer & Goat.
ATHLEISURE MAG: Why are you excited to participate in this year's NYCWFF?
CHEF ALEX GUZMAN: NYCWFF is a great event that helps highlight the great diverse dining culture of NYC - we were proud to take part in the cornerstone event, the Grand Tasting, this year alongside a host of other very talented chefs. It gave us a great opportunity to showcase our unique cuisine in front of other food professionals, the media and influencers.
AM: We enjoyed waiting in line to try the dish you created! Tell our readers about the event you were in and the epic dish that you created that attendees were able to enjoy.
CHEF AG: At this year’s NYCWFF event, we served our hugely popular A&G Hot Chicken Sliders with pickled strawberries, maple aioli, and arugula on a potato slider bun … Spicy, sweet, tart with a satisfying crunch of the fried chicken, these sliders are a mini version of our Hot Chicken Sandwich that we serve for brunch.
AM: As you know, we enjoyed having you in our feature, The Art of the Snack! If THE 9LIST 9B-L-D were to come over to your house for breakfast, lunch, and dinner, what would be 3 dishes that you would make for us?
CHEF AG: I am not a big breakfast person, but love to start the day with an espresso or homemade chai with a freshly baked cookie to dunk. Nothing like a sugar caffeine buzz to kickstart the day! For lunch, I love to make sandwiches. One of my favorites is hanger steak marinated in chimichurri, with great crusty bread slathered with our panch phoran mayo. For dinner, one of my favorite meals to prepare is a whole roasted fish such as a red snapper or branzino, with a spicy, herby and lemony relish. A serving of buttery rice on the side because as a Latino, nothing feels more homey and soulful than a meal with rice.
The Grand Tasting had so many great moments, but one that stuck out was when we went by Dos Hombres' booth which was a cart where you could sample their mezcal - which is one of our favorite spirits. We happened to see Co-Founders, Bryan Cranston (Breaking Bad, El Camino, Your Honor), and Aaron Paul (Breaking Bad, Westworld, Black Mirror) who brought in good vibes around! In addition, we loved that Bryan handed us a cocktail which hit the spot!
IG @doshombres
Another dinner series that people enjoyed attending was a dinner hosted by Chef Franklin Becker of The Press Club Grill and Chef Joey Campanaro of The Little Owl sponsored by Ferguson as part of the Air France Dinner Series. The dinner took place at The Press Club Grill. We have been long time fans of Chef Franklin and wanted to talk about his participation at the food festival and what we would have if he made us Breakfast, Lunch, and Dinner.
ATHLEISURE MAG: Why did you participate in this year’s NCCWFF?
CHEF FRANKLIN BECKER: When an event such as the NYCWFF supports groups as important as God’s Love We Deliver, it is important that we as chefs participate.
AM: What event did you host/were involved in and what dish did attendees get the chance to try that you made?
CHEF FB: This year, I hosted a private dinner at my restaurant, The Press Club Grill. I partnered with my dear friend, Joey Campanero. People went crazy for my take on Crab Rangoon and my Buffalo Carrots. They also loved our Prime NY Strip Steak.
AM: If THE 9LIST 9B-L-D were to come to your house, what dish would you make us for Breakfast, Lunch, and Dinner?
CHEF FB: Completely depends on what you would like to eat. As a chef, I am in the service business and believe in making what my guests want to eat. That said, if it were solely up to me, I’d prepare Bagels and Lox for breakfast, a delicious salad for lunch and probably some simple pan roasted scallops for dinner.
Day 2 was perfection with the perfect blend of weather, food, spirits, and good vibes! Day 3 had a bit of twist with quite a bit of rain, but it didn't dampen our excitement because we were very excited about the events and people that we were going to interview! We would find ourselves kicking off the morning with one of the most epic brunches at the Oyster Bash Presented by Barnegat Oyster Collective and Go Fish Co. Sponsored by Modelo and Hosted by Tyler Florence at The Standard Biergarten which is part of The Standard Hotel in the Meatpacking District and the venue is outdoors, but under the highline! No matter how hard it rained, we were perfectly dry!
We enjoyed trying raw oysters, oysters we that were taken to the next level with caviar, chimichurri and so many savory twists. There were a number of cocktails and of course Modelo to enjoy throughout the event. We even got the chance to learn how to shuck an oyster which we never thought that we would do that!
We left this event to make our way back to Pier 76 at the Grand Tasting as we were going to chat with Chef Andrew Zimmern after his cooking demo which was at the Hex Clad tent. We have been fans of his shows for years whether he's talking about eating and cooking foods that we may not have thought to eat or opening our world up to how people in this country cook various cusines that are indegenous to their regions. Of course we wanted to talk about his involvement in this festival which has taken place for 16 years and that benefits God's Love We Deliver which assists NYers by cooking and delivering medically tailored meals for people living with chronic/serious illness since 1985.
ATHLEISURE MAG: I’m such a fan of yours chef as I’m from the Midwest originally.
CHEF ANDREW ZIMMERN: Right on, where?
AM: Indianapolis and there were 3 Minnesota based chefs that we’ve always said we especially love to interview Chef Justin Sutherland as well as Chef Yia Vang and now completing the trifecta with you is awesome! I know you’re originally from NY, but as you have made it your home and have highlighted foods of that region, we’re so honored to have you!
CHEF AZ: Right on!
AM: Why did you want to be part of this festival that is happening right now?
CHEF AZ: I’ve been doing it since day 1, since there was a festival here in NY, I have been involved. So it’s kind of hard not to raise money and awareness through food for the most vulnerable New Yorkers and as a New Yorker born and raised here, I’ve always thought it was important. Food people show up wherever there is a need and I have grown up in this business and have been cooking since I was 14 professionally, That’s when I did summers, after school, and so I don't know any other place to be.
AM: What do you feel is your focus when you’re cooking. You’re known for being a sustainable chef in using the entire item that you’re cooking and really just enjoying the food as a whole. It was great watching your demo at the Hex Clad tent and we’re going to have to make your Ponzu recipe.
CHEF AZ: It was great to share the demo with everyone and I’m glad you’re walking away with great tips!
Well it starts out with a little bit of selfishness and self-care. Food to me is yoga, you know? I really believe very very very importantly that there is a way to let go of the day and to focus on nothing but the food. In doing so, I’m not thinking of my 15 problems or issues at work, or what’s going on with a family member – I can just focus on the food. So even if I’m cooking all day at work, I can come home at 7 o’clock after a 12 hour day of cooking 8 dishes for a video series – I cook because it’s my self-care and I get to get rid of the day and get to have that night time at home. So for me, food really is a yoga for me. It’s a spiritual practice.
AM: I love that!
We have been talking to chefs all throughout about their menus. What is a Breakfast, Lunch, and Dinner item that you would make if THE 9LIST 9B-L-D were coming to your house?
CHEF AZ: Breakfast, Lunch, and Dinner. Well breakfast at my house would probably be Dutch Baby, you know the risen pancakes. The Germans call it Auflauf. It’s sort of a fun thing to do. In terms of my daily breakfast, it’s an Egg in the Hole. I cut a hole in the toast and I hard fry an egg in it because it’s one egg, one slice of egg. It’s a little bit of avocado and a little bit of fruits so it’s like a whole breakfast. I’ll make you a Dutch Baby and I’ll eat my single egg!
For lunch, I’m a big sandwich guy. I love sandwiches and I happen to have recently become a big fan of Curry Chicken Salad. There’s so many great ones. I keep a lot of meatballs and sauce and I have started freezing them in little tiny quart bags flat so that I can make meatball parm sandwiches any time of the day! So it will either be a Curry Chicken Salad Sandwich or a Meatball Parm kind of situation.
Night time at my house, it’s probably my grandmother’s Roast Chicken along with a seasonal veg or whatever we have. This time of year, I’m still throwing eggplants on the grill and seasoning it with a good ricotta, lemon zest, chili oil and mint. So a nice piece of roasted or grilled chicken and keeping that simple with a really robust salad. We’re getting into citrus season so it will probably be an endive salad with citrus vinaigrette so it would be bitter and sweet. With dessert, we’re in the middle of apple season so you get Tart Tatin which is my favorite dessert to make.
AM: You have successfully made us especially hungry!
IG @chefaz
Chef Andrew Zimmern has such a passion for what he does and giving back to people. So it was an honor to be able to chat with him as we attended Autism Speak's Gala back in 2019 where he was the keynote speaker. So to have some time with him was a treat.
We had one more event for the day which took us to ASPIRE at One World Observatory for Steak & Whisky Presented by Mohegan Sun Hosted by Robert Irvine. We've had the pleasure in chatting with him before, but we couldn't wait to taste what he created as well as to catch up with him again!
ATHLEISURE MAG: We’re so excited to interview you again! We’re big fans of yours. Why do you love being at this food festival?
CHEF ROBERT IRVINE: Well, I think that it’s the first food festical that allows people to get close to you and they’re the people that watch you on TV! The more that you get to interact with them, I think that this event sells out every year in about 12 mins! I want to be amongst the people so that they can tell me what they feel and what they think, right? I have a lot of fun. I work hard and I play hard, but I play for them!
AM: Right!
CHEF RI: They are my people and that’s why I love it!
AM: What dish are people trying that you made for tonight’s event?
CHEF RI: We’re making a Smoked Espresso Dry Rubbed Brisket. It’s a 16 hour slow smoked brisket on a parsnip puree with a charred scallion chimichurri sauce.
AM: THE 9LIST 9B-L-D has been delving into chef's favorite menus whether it’s at their restaurant or at their homes. So what would be a Breakfast, Lunch, and Dinner that you would create for us if we were at your home?
CHEF RI: So for me, I’m not home very often. I travel 345 days a year. So if you get to my house, you get oatmeal in the morning, then we work out and you get eggs. Then you get some kind of soup and salad. Then you get some kind of a protein in the afternoon and then we get fish at night. So, I mean, that’s how we go and again, I travel so much that my wife does most of the cooking.
Tomorrow (Oct 16th), I’ll be on the USS Eisenhower to Israel.
AM: Your schedule never stops!
CHEF RI: Yeah, one of my things is taking care of our military and our first responders. We’re in a sad time right now and we need to make sure that we bring the morale of those troops up! That’s why I’m going.
AM: Without a doubt!
Are there any upcoming projects that you would like to share that we can keep an eye out for?
CHEF RI: I will tell you that Restaurant Impossible is not dead!
AM: We were hoping to hear that Chef as we love that show!
CHEF RI: We may have left Food Network, but it is coming back in a bigger, better form on another network!
IG @chefirvine
Without a doubt, this event was so much fun from taking the elevator up and getting a virtual aerial view of what's in Lower Manhattan to being able to enjoy a number of steaks, whisky, and more! At one point Chef Robert became the life of the party by literally getting the attendees into the fun by doing push-ups, shots, and dancing! It was also great to connect with brands such as Old Parr and STK to find out more about them.
The final day, Day 4 still had amazing events that we were excited about attending! We made our way to the French Bistro Brunch presented by Grey Poupon and Hosted by Geoffrey and Margaret Zakarian back at The Standard Biergarten. It was a lot of fun to enjoy classic brunch bites from a number of restaurants as well as to enjoy cocktails that paired perfectly with it. It was nice to be in the area on a sunny day so that we could really take it in.
We were really excited about our final event at The Intrepid, Bacardi Presents JJ Johnson's The Cookout: Hip Hop's 50th Anniversary Celebration Featuring DJ Cassidy, Rev Run, DJ Ruckus, Ice-T, DJ Mick, Tamron Hall, & Angela Yee.
This event was truly about good vibes only. Of course there were a number of fantastic bites and sips, but the ongoing dance party was major as we celebrated coming together, food, and Hip Hop! It was a full on 3 hour+ party where we were all singing along, people busted out with the Electric Slide and you really felt how we were all there to be at an epic cookout.
It was 4 days and yet, it felt like we took a number of journeys. To be able to enjoy the culinary artists, chat with our favorite food personalities, to see a number of those who we have covered to catch up or to meet for the first time - it was an amazing event and we're excited to go again next year to do it all over again!
We enjoyed talking with these chefs and immediately following this portion of the feature you'll want to know a bit more as you plan your next meals and visits!
PHOTOGRAPHY CREDITS | PG 104 = 109, 113 - 114, 126 -131 Getty Images/Food Network New York City Wine Food Festival | PG 110, 121 - 125, 132 - 141 Paul Farkas | PG 117 Courtesy Archer & Goat IG | PG 118 Kimmie Smith |
Read the OCT ISSUE #94 of Athleisure Mag and see FOOD NETWORK NEW YORK CITY WINE FOOD FESTIVAL in mag.
