It is my third year attending the Gourmet Institute weekend event in New York City.  After the first year, nearly killing myself commuting back and forth, I decided that from now on, I will book a hotel room and truly enjoy my weekend.

So, with my camera batteries charged, my overnight bag packed and my laptop in totem I headed off to Manhattan. I enjoyed an easy ride into Manhattan with virtually no traffic.  I checked into the hotel and found they gave me a room on a high floor (away from the street noise) and made my way to the registration desk to pick up my goodie bag.




(goodie bag)






(goodie bag gifts)


They held the welcoming cocktail reception at the New York Public Library (you know, the place where Cary was supposed to marry  Mr. Big), which is only four blocks from the hotel.  Dressed in my black suede 4-inch heeled boots, a black silk dress pant, pearls and black top with a throw draped over it, I stepped out into the early evening.  As I walked the few blocks, I noticed the tourists, the people getting out of work late and rushing toward the train, the homeless sleeping corners, the artists selling sketches on the street, the gold painted tops to the wrought-iron fence that surrounds the garden within Bryant Park.  I gazed that the majestic stone metropolitan castle that is the New York Public Library with its giant stone lions gracing the entrance.  I entered the party through a side door on 42nd Street and walked into an elegant room with high arched ceilings lit with gobo lights in a camouflage pattern.  The bar took up the center of the room and featured a beautiful floral centerpiece that had to be at least 10-feet tall (inclusive of the table it sat upon).  

Immediately, I was greeted by Rachel, a friend and fellow New Yorker that I knew from previous years, other New York City-based events and previous food writing classes.  I made my way around the room tasting the delicacies offered from each of the featured restaurants.

Tabla had the first station to the right of the entrance and they served a slow cooked peppered black halibut with goan basmati kanji, pickled mangoes and clams.  






Tabla also offered the most succulent, tender and delicious sweet spiced beef short ribs with a turmeric mashed potato puree.





Next, Eleven Madison Park served two soups, a lobster bisque with chestnuts and an absolutely amazing lemongrass nage with diver scallops.











I could barely get to Blue Smoke’s table for all the crowds surrounding it.  They featured a sinfully good braised pork belly peanut butter and jelly sandwich and a hickory smoked quinoa veggie slider with mushrooms and onions.


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The Modern had “modern art” food – specifically a cauliflower panna cotta topped with Yellowstone river caviar and chorizo crusted codfish with white coco bean puree and harissa oil.








Last, but certainly not least, Gramercy Tavern had a lollipop display with skewers of rosehips sticking up from floral foam.  Springing out of the floral foam they served two separate dishes; a calamari and carrot skewer and a “house cured” pastrami and radish skewer.








All the while, Hudson Yards catering passed canapés of various treats…
 





After making my way around the food stations and sampling everything there was to offer, I decided to have a glass of wine and sit down for a few moments.  I found myself chatting with two delightful ladies from Kentucky.  Ann is a culinary student and Sue is her mom.  This is their second year attending the Gourmet Institute and they were so excited and enthusiastic about being here.  

Ruth Reichl addressed the audience, expressing her gratitude and excitement in meeting the dedicated reader of Gourmet Magazine.  As always, she was a most gracious host.




As the evening progressed, I began to take notice of my heels, so much so that I knew I had to make my way back to the hotel relatively soon if I wanted to walk again this weekend.  I started heading towards the door when a decadent chocolate and peanut butter canapé that made its way toward me.  This small square of sweetness satiated me and I stepped out again into the night air.