Results tagged “davewondrich”

       

Tearing a page from his own tried-and-true Southeast Asian playbook (but more literally found in Keith H. Steinkraus’ massive 776 page tome The Handbook of Indigenous Fermented Foods) chef Zak Pelaccio’s new Fatty Crab opened last night on the Upper West Side. The new location has more seats (74 total, with 20 outdoor spots coming when the weather turns). The wood tabletops are unfinished, and giant wall mural of Kuala Lumpur reminds diners that they’re not in Malaysia. On the other hand, dining room smells will no doubt forcibly remind diners of Pelaccio and chef de cuisine Corwin Kave’s unbounded love for all things belacan, a kind of fermented shrimp paste typically sold in blocks that has become the cornerstone of all things Fatty.

Sunday June 22nd marks the return of Stink-Fest on Smith Street, a mini-celebration of all cheese pungent and dank. With that comes one of the better competitive eating events in recent memory, the Stinky Cheese Eating contest. The call for new competitors is out at this very moment, so get ready: Last year, Oliver “cheese baron” Butler – director of acclaimed theater company The Debate Society – dominated the contest by downing 6 oz. of Cantal in one minute flat.

Cocktail wizard Dave Wondrich used a Boston shaker as a time machine when he taught a room full of people how to make old-school drinks. Real old school--some of the libations that the author of Imbibe whipped up haven’t been made for more than 100 years.