Chris Cosentino's Calabrian Lamb Panino
This was the dish to wait in line for. Charred bread, tender braised lamb shanks layered with corned lamb heart, a fennel-chili slaw, a shaving of lemon zest and whisper-thin flakes of grated cured lamb's liver, all slathered with a lamb-brain mayonnaise. I had to stop myself hard from eating more than a couple bites of this and spoiling my appetite.
Chris Cosentino and his Sous
Aarón Sanchez showed up to give Chris Cosentino a hand plating his lamb sandwiches.
Sisha Ortúzar's Grilled Brisket Quesadillas
How come I didn't get these last time I went to Riverpark? These crispy, meaty little pockets were the quesadillas mine wish they could be.
The Chefs Take the Stage
In front of a bunch of cellphone cameras.
Blackened Shrimp from Café Boulud
Gavin Kaysen served these tender and crisp blackened shrimp with a fresh pico de gallo and a creamy polenta.
Chicken & Waffles
Ale-brined chicken with raspberry and roasted tomato barbecue sauce on grilled waffles from Chef Teddy Folkman of Granville Moore's.
Susan was there, all smiles, handing out plates of her steak and noodles.
Susan Feniger's Chilled Yakisoba
I'm not precisely sure what "chilled yakisoba" is meant to mean, but these noodles served with pickled vegetables and a chilled grilled skirt steak were packed with plenty of flavor.
Seamus Mullen's Pulpo A La Brasa
Grilled octopus tentacles with some summer vegetables.
Grilled Esarn Pork Jaw
Fatty grilled pork jaw, crisp pork rinds, and coconut sticky rice all under a tart and spicy vinaigrette from the Spice Group.
The man knows how to make a cookie.
François Payard's Macaron and Milkshake
Crisp-chewy macarons dipped in chocolate served with a perfect little milkshake. (Which Ed managed to spill three of. Oops).
Peanut Butter Cheesecake From Roberta's and Mile End
Brothers Max and Eli Sussman (the former of Roberta's, the latter at Mile End) teamed up to make a tiny peanut butter cheesecake square topped with a fried banana.