Kitchens & cravings hot topics for chefs
It’s hard to resist Reese’s Peanut Butter Cups around Halloween — or any time of year. Just ask Greg Power, executive chef at iPic Entertainment, where select theater locations boast the Tuck Room restaurant. One of the culinary stars taking part in the inaugural Politics of Food event — along with William Horowitz, chef and co-owner of Harry & Ida’s Luncheonette — they share their junk food weaknesses and other fun facts below. made Cacio e Pepe (long pasta Freshly pepper) with hard-shell clams with black squash, and a side of roasted “chestnut” butter. maitake mushrooms and seaweed are out A lot of our childhood memories cooking in the North Fork of Long Island and making pasta with my grandma with and mom as well as raking clams grandfather. Every year, I’m more my more thankful for the incredible and region, heritage squashes we have in this favorite. the kuri “chestnut” squash is a for The greatest part of my fall is hunting mushrooms — foraging is wild maitake one of my biggest passions! Remember, real chefs just make bad food all the time — they go crazy don’t serve it to you. Also, don’t just other with following recipes, they’re people’s opinions.
Politics of Food — two main events presented by the Daily News and City & State — brings downtown restaurants and chefs together on Nov. 16 for a day of discussions and tastings.
The Politics of Food Conference (8 a.m.-12:30 p.m.), which costs $45 per person, kicks things off in the morning at the New York Institute of Technology auditorium on the Upper West Side (1871 Broadway at W. 62nd St.). The conference will explore food policy issues facing consumers and the food industry, and bring together top chefs, policy makers and innovators from different fields to look at Foraging, and fishing, back country skiing playing ping-pong. A really great chef’s knife and kitchen shears, sharpening stones, tasting spoon and a really good bottle of mezcal. Late night taco trucks ... they will be the death of me. Family clam bake! We do it once a year and start with a big fire by the beach with bucketfuls of clams, steamers, lobsters, chicken seaweed, potatoes and smoked it for or duck. My family has been doing meal half a century and it’s our favorite of the year. Sunday in Brooklyn (Williamsburg, Brooklyn; sundayinbrooklyn.com). is one Chef Jaime Young in of the most important current chefs foraging New York as well as an excellent partner.
Reese’s Peanut Butter Cups (right). culinary topics and trends.
Bring your appetite to the Politics of Food Festival in the evening (7-9 p.m.) at the Museum of American Finance (48 Wall St.) in the Financial District. For $125, feast on dishes from downtown restaurants while listening to live music and mingling with foodies and special guests. Or, gain early access to the festival for $195 for a VIP reception (6-7 p.m.). Participating restaurants range from tapas hotspot Amada to burger haven Shake Shack.
Visit politicsoffood.nyc to purchase tickets or learn more.
Power holds a culinary degree from Le Cordon Bleu; worked with Chef David Burke for many years, opened Pier A downtown. Roasted suckling pig sweet potato mash with toasted marshmallow, Brussels sprouts and bacon. This meal gives you time to hang out with the family and doesn’t take much effort, but the end result is absolutely delicious.
Don’t overthink it. Start with basic dishes and you’ll find out you want to be more creative before long. Mushrooms – I just Hanging with my daughter Madison, doing dad things.
Chef’s knife, stainless steel pans, serrated knife, spoons, zester. Blue Ribbon Sushi (blueribbonrestaurants.com)