This year's incarnation of Le Grand Fooding New York may be downsized from previous years, but the annual food festival will pack 20 years of gastronomic trends into two epic meals. On September 27th and 28th, the culinary time travel unfolds at Red Hook's Res, an "artist residency for chefs," where four chefs present three dishes from food trends past, in a meal they're calling The Time Mach'Inn.

The first stop on the time tour begins with the Fusion Cuisine Years (1991-1999), where New Zealand chef Peter Gordon presents an appetizer of plantain, tamarind and coconut soup with goat cheese and a smoked salmon wonton. The Bistronomy Years (1998 − 2007) come next, with French chef Yves Cmdeborde roasts a veal breast with potatoes and cockles. Finally, Res masterminds Frank Castronovo and Frank Falcinelli tackle the current Farm-To-Table era (2008-2013) with a dessert dish of tomatoes with honey.

In lieu of a traditional wine pairing, an era-appropriate Jameson cocktail accompanies each course, including an aughts cocktail from Booker and Dax's Tristan Willey. Organizers promise "surprises," which could mean some live music as in previous years. Dinner tickets go for $100 and include all aforementioned food and drink, with ten percent of each ticket sold going to City Harvest.