Highlights from Brooklyn Eats 2009 – The Restaurants
by Antonio on 10/28/09 at 11:26 am
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2009 Brooklyn Eats
We attended the 12th Annual Brooklyn Eats Event at Steiner Studios last night. First of all, we’d like to say kudos to the Brooklyn Chamber of Commerce for organizing the event. There was good flow of people, not too much bottle neck at the tables and a good assortment of beverage to food ratio on each floor. It was a pleasure to attend a well organized event. The venue was a bit out of the way (no close subway stops) but nothing a taxi ride could not cure.
Tony Cedras jams at Brooklyn Eats courtesy of Madiba Restaurant
There was a good mix of well established eateries as well as spakin’ new joints at Brooklyn Eats. Â We tried to taste as much as we could. Â Here are some of our favorite dishes from the evening:
Chef Abigail Hitchcock
Chef Abigail Hitchcock of Abigail Cafe and Wine Bar brought her mini meatballs with roasted squash and pomegranate glaze. The flavor combination was a pleasant surprise.
Ginger Coconut Marinated Shrimp from Abigail Kirsch at Stage 6
Abigail Kirsch at Stage 6 had the best plating at the event, the dishes were beautiful. Â We loved their ginger coconut marinated shrimp served on a bamboo boat over sticky rice. The shrimp was perfectly cooked and the juxtaposition of the seaweed, coconut and shrimp worked to make a delicate flavor sure to delight anyone who tasted this dish.
We loved Chef Adey's Duck Confit
One of our favorite dishes of the evening came from Bussaco’s Chef Kevin Adey, his Duck confit and brussel sprout “Bubble and Squeak” was delicious. He told us that this was a breakfast dish made fancy. It would be perfect for breakfast, lunch or dinner. It was comforting, light and flavorful.
The team at Buttermilk Channel
The cider-glazed baby back ribs from Buttermilk Channel were delicious. We’re not quite sure about the pickles that were paired with them. The pickles were too strong for the ribs, but the ribs were lovely on their own.
Chef Valareno at Maria's Bistro Mexicano
Another notable table was Maria’s Bistro Mexicano. The mango in the pico was counteracted with a nice slow heat and the puerco hornado was succulent and tasty. They really took Mexican to a new level.
Palo Santo's Chef Jacques Gautier
Chef Jacques Gautier owner and chef for Palo Santo did not disappoint with his tacos. These were not merely tacos, the tortillas were fried to provide a delightful crunch, the meat had a nicely balanced heat.
Chef Raffaele Spadavecchia's Prosciutto with Figs
To represent Italy, Chef Raffaele Spadavecchia of Scottadito Osteria Toscana presented Prosciutto with figs, goat cheese and caramelized shallots. Think of a prosciutto that melts like butter when it hits the tongue, it’s saltiness brought out the sweetness of the figs. It was an Italian classic prepared beautifully.
The Soul Spot brought out killer Jerk Chicken
The Soul Spot was all about Caribbean flavors with their jerk chicken. It was one of the first dishes we tasted and were glad to do so. Checked out their menu online and were glad to see their prices were more than reasonable.
Chef Phojanakong brings his talents to Brooklyn
A newcomer  to the Brooklyn dining scene is Chef King Phojanakong of Umi Nom. He took what he learned from his Filipino mom and Thai dad, took it to the CIA and came back to Brooklyn to open up Umi Nom as a sister restaurant to Manhattan’s own Kuma Inn. The stir fried rice noodles we had were spot on. We wish him luck on the new place.
When we left the event we were happy and full and ready to make the trek from Manhattan to Brooklyn to see what else they have to offer.
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