Last week, hundreds of foodies and designers came together for the New York Times Style Magazine‘s 13th annual Taste of T event, held at the A&D Building in Midtown East. Guests were able to explore the ultra-luxe design showrooms from some of the most innovative designers and view top-of-the-line products in kitchen, bath, appliances and home furnishings.
While gathering inspiration on home renovations, we were also able to sample delicious tastes from esteemed New York restaurants and chefs, and even enjoy live music from an electric violinist.
The event took up 9 floors of the entire building, and guests were entrusted not to mess up the designers’ workspaces. While most people chose to start at the 11th floor and work their way down, I started from the 3rd floor and worked my way up the stairs to get some quad exercises in.
The Air France lounge was set on on the third floor where they hosted an exclusive VIP tasting with the menu inspired by Michelin-starred chefs Daniel Boulud, Guy Martin, and Regis Marcon. The dinner included seafood green curry, duck terrine, and veal tortelloni, as well as passed hor d’oeuvres, champagne, and desserts. Guests were also invited to Instagram photos from the lounge for an opportunity to win two business class tickets to Paris!
We tried a carrot crepe with littleneck clams and sunflowers with a very light and airy feel. I also loved the red snapper mango tiradito with cilantro and jalapeno sauce, a unique seafood and fruit combo that was beautifully presented with layers of each.
There was not only one, but two restaurants serving gnocchi with truffles! I’m definitely not complaining about doubling up on this. I first tried the ones from Ribalta, which was very generous on the sauce, coating each gnocchi. The second was from Piora, which toasted the gnocchi for more texture. Hard to say which one was better! I also enjoyed the hearty risotto from Hearth.
Fan favorite pizza joint Emily served up a healthy wholegrain and beet roti topped with cured mackerel and greens. Definitely an innovative take on pizza! For some even more outlandish, we tried the tostada de chapulines con huitlacoche. For those that need to brush up on their Spanish, “chapulines” = grasshoppers, and “huitlacoche” = fungus that grows on corn, aka corn smut. Most people showed concern over the grasshoppers, which were salty and crunchy but otherwise pretty normal. I think everyone was blissfully unaware about the corn fungus, unless you Googled it right now like I just did.
There was an abundance of seafood, which was in part due to the massive table of oysters from Maison Premiere. We also enjoyed the visual demo of cooking tiny dishes, hosted by Nick Korbee from Egg Shop. I would be pretty disappointed if my dishes came out this size at a restaurant, but it was great entertainment to watch him work so delicately.
For some sweets, we loved the flowery flavors of the herbal blend gelato from Victory Garden which was very light and subtle. For a rich, bold flavor, we loved trying the thick hot chocolate, mentally preparing us for winter.
Everyone loved the chocolate assortment from Vosges Chocolate. The Oaxaca truffles were strong and flavorful, while the bonbons were fun combinations of strawberry with coconut and coriander with orange.
There were even more incredible dishes from fantastic chefs and shops – for the full list, visit here! Thanks to all of the chefs for their hard work. We look forward to visiting all of these places in the future.