Summer BBQ’ing with Saveur

Saveur Summer BBQ 2013 watermelon at the 79th Street Boat Basin

We spent a delectable Tuesday with Saveur Magazine and 19 talented chefs, each demonstrating their own creative spin on the quintessential summer BBQ. Sadly, we could only eat so much, and didn’t try every booth, but here are some highlights…Saveur_2013_Summer_BBQ_larks_and-japes-collage

1. Marinated and grilled fairytale eggplant, romesco, miso pickled sultanas, micro-cilantro, and toasted marcona almonds by Chef Kristin Kish of Menton 2. BBQ short ribs by Chef Tiffany Derry (of Dallas- yay Texas!) of Derry Concepts – melt in your mouth tender with a hint of sweetness 3.“Sai Oua” Northern Thai sausage with sticky rice, lettuce wrap, and cilantro-lime muddle by Chef Patricia Yeo of Big Bowl – spicy and rich in a crisp lettuce wrap, we started with this dish and it set the bar high 4.Skirt steak a la plancha with mojo verde and mojo rojo by Chefs Alexandra Raij and Eder Montero of Txikito, El Quinto Pino, and La Vara – we were told (and learned firsthand) that the wrinkled potatoes are the real stars of the show here. In the Cayman islands they serve as a substitute for bread, and are traditionally baked in salt or boiled in salt water for a perfect texture, then crushed just so that the delicately chewy skin pops open exposing the fluffy insides. They threw in a few slices of lusciously rare grilled steak, because it was a barbecue after all. 5.Chilled shellfish salad with charred corn, pickled chili, and rare vos vinaigrette by Chef George Sabatino of Morgan’s Pier for Brewery Ommegang – with popcorn for texture 6. Pulled BBQ beef short ribs with jicama & mango slaw and Cayman style sauce by Chef Vidyadhara Shetty of Blue Cilantro and Chef Indika Kumara of Guy Harvey’s 7. Strawberry ice cream sandwiches by Chef Robert Truitt of Altamarea Group – this one was a show stopper (and worth the initially reluctant BBQ break) – ice cream, fresh and milky as if it was churned at home, with real strawberries sandwiched, between two thin cookies sparkling with sugar. 8. Mortadella “hot dog” with eggplant relish and pistachio mayo by Chefs Craig Koketsu and Scott Tacinelli of Quality Italian – fancy hot dogs really are better!

About Larks & Japes

We host parties pairing culture with cocktails & canapés while collaborating with quality makers. goods • get togethers • getaways