Get Ducked! 3rd Annual Duck-A-Thon To Benefit FSNYC This Sunday

It’s a duckie cook-off! This Sunday, March 10th, from 1-3 p.m., guests will “get ducked” when they partake of the ducky creations of a room full of amateur and professional cooks who will prepare their most creative, duck-dominated dishes using ducks from the famous Hudson Valley Duck Farm.

Chefs (and their duck dishes…):

  • Adrian “The Cook-Off King of Queens” Ashby Duck Burrito Pie
  • Marina Berger Roasted Duck Breasts in the style of Porchetta
  • Josh Bondurant Wanton ‘Blood’ a l’ Orange
  • Patricia Clark Duck Duo Taco with Cherry & Caramelized Onion Salsa
  • Cathy Erway Duck, Duck, Cheese!
  • Gramercy Tavern Duck Pastrami with Sunchokes & Aji Dulce Pepper Jam
  • Emily Hanhan Pulled Duck Sliders
  • Jessica Henesy Duck Ramen
  • Margrethe Horlyck-Romanovsky Corned Duck Breasts with Caraway Cabbage
  • Laura Luciano – Duck Confit Tart
  • Jamie Saurman Confit of Cumin and Coriander Duck Legs

Judges:

  • Kathy Blake, Writer, The Experimental Gourmand
  • Jonathan Forester, Food and Beverage Writer & Consultant
  • Matt Igoe, Proprietor, Hudson Valley Duck Farm
  • Nancy Matsumoto, Food Writer & Editor

Just think of the duck-a-licious possibilities: charcuterie, roasted, smoked, braised. Proceeds benefit Food Systems Network NYC. Buy tickets online or $25 cash at the door. Available for additional purchase are specially selected beers and ciders to pair with all the ducky goodness. (Regular bar/restaurant service is available to the non-duckers among you!)

Today’s Thursday Tap™: Cold North Wind From Port Jeff

John Condzella of Long Island Hops Project, Jimmy Carbone, and Port Jeff’s Mike Philbrick enjoy Port Jeff brews at last week’s Nano Brewery Beer Dinner.

NYC Beer Week really built enthusiasm for the local beer scene, and we were happy to feature some of Port Jeff’s brews at last week’s Nano Brewery Dinner. We held back one of their newest for this week’s Thursday Tap™: Cold North Wind, an American style barleywine (8.6% ABV).

As always, we tap at 5 p.m. while supplies last. Regular bar/restaurant/oyster service is also available.

Patti Jackson Returns With Dinner Paired With B. United Italian Brews

Patti Jackson (center) and her team at January’s Iberian Beer & Spanish Tapas Dinner.

Jimmy’s No. 43 is thrilled to have guest chef Patti Jackson (f/o iTrulli) returning next Monday (March 11th) for our Italian Craft Beer Vegetarian Nonsense™ Dinner with beer pairings curated by B. United. The menu was just announced, and this looks to be our best vegetarian prix fixe dinner to date. Tickets are still available, and here’s what you’ll be feasting (and drinking) over five courses:

  • Erbazzone—Traditional Swiss Chard, Egg and Cheese Pie from Emilia Romagna paired with Del Ducato Via Emilia (wet-hopped lager) from Parma, Emilia Romagna.
  • Cavolo Nero e Fagioli—Braised Black Kale and Beans on Bruschetta paired with L’Olmaia PVK (spicy, light, an Italian “wit”) from Montepulciano, Siena, Tuscany.
  • Gnocchi alla Romana—Baked Semolina Gnocchi with Cippolata paired with Del Borgo ReAle Extra (IPA using only late-addition hops) from Rieti, Lazio.
  • Agnolotti—Squash and Taleggio Filled Pasta with Sage and Hazelnuts paired with Loverbeer D’Uvabeer (sour beer made with grape or fig must) from Marentino, TO, Piemonte.
  • Capunet—Piemontese-style Stuffed Cabbage with Riso, Mushrooms, Leeks and Toasted Grain paired with Grado Plato Strada san Felice (strong Chestnut lager) from Chieri, TO, Piemonte.

Tickets are also on sale for our Spanish Cider Sidra Seder dinner for Passover (March 25th, tickets here) and for next month’s Magic Potions Dinner with Stillwater Ale’s Brian Strumke (April 8th, tickets here). Our Monday night dinners are a great chance to mix and mingle with some beer stars and enjoy some amazing food at Jimmy’s No. 43