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!)