Image via Complex Original
On Saturday, September 8, the ninth annual Meatopia Festival presented by Whole Foods took place at Randall's Island Park. The theme for Meatopia 2012 was "City of Meat," where groups of nearly 40 chefs were stationed in different "neighborhoods" around the park, from Carcass Hill to Offalwood. Chefs from all over the world cooked up a variety of dishes, including scrambled brains and a true fan-favorite, brisket from Franklin's Barbecue.
We tried to hit up every possible neighborhood and chef but at some point (approximately fifteen meals in) it was time to wave the white flag. Check out all the deliciousness here.
Written by Nick Restivo (@NRestivo)
The Country Cat
“Friday Morning” Turkey Trio: Confited Wings, Pope’s Nose, turkey scrapple from The Country Cat.
Prepared by Adam Sappington.
Night Market
Moo Sadoong, or “Startled Pig,” spicy pork salad with herbs and raw garlic, hog collar with “Jaew,” and Thai chili dip from Night Market.
Prepared by Kris Yenbamroong.
The Greenhouse Tavern
Scrambled brains and eggs with crispy sweetbreads and lamb liver bottarga from The Greenhouse Tavern.
Prepared by Jonathan Sawyer.
The Breslin
Whole Hampshire hog with spicy pepper seasoning from The Breslin.
Prepared by April Bloomfield.
US Navy Seals
Grilled venison steaks and marinated tenderloin prepared by the US Navy Seals.
Le Rivage
Beef shin bourguignon with bacon and champignons de Paris from Le Rivage.
Prepared by Paul Denamiel.
The Cooking Channel’s “Extra Virgin”
Pizza al Carpaccio made with certified Piedmontese Beef from the Cooking Channel's "Extra Virgin."
Prepared by Gabriele Corcos and Debi Mazar.
FDB Group
Danish meatballs with creamy dill sauce from FDB Group.
Prepared by Franklin Becker.
Perla
Grilled quail alla diavola with charred scallions and buttermilk dressing from Perla.
Prepared by Mike Toscano.
Employees Only
Mini-Balkan burgers with kaimak and avjar from Employees Only.
Prepared by Julia Jaksic.
Il Buco Alimentari
Spit-roasted short ribs with Castelvetrano olives, celery, walnuts, and horseradish from Il Buco Alimentari.
Prepared by Justin Smillie.
Sheppard Mansion
Scrapple sliders on Martin’s potato rolls with chow-chow vinaigrette from Sheppard Mansion.
Prepared by Andy Little.
Jim 'n Nicks
Barbecued fatback farms heritage whole hog, mangalista pork rack, cochon boudin, and pork cracklins from Jim 'n Nicks.
Prepared by Donald Link, Ryan Prewitt, Stephen Stryjewski, Cochon, Sam Jones, Rodney Scott, Sean Brock, McCradys, and Nick Pihakis.
Franklin's Barbecue
Beef brisket with onion, pickle, and “Air Bread” from Franklin's Barbecue.
Prepared by Aaron Franklin.
Dinosaur Bar-B-Que
Barbecued St. Louis spare ribs and chicken from Dinosaur Bar-B-Que.
Prepared by John Stage.
Mile End Deli
Grilled veal brisket with charred garlic scapes from Mile End Deli.
Prepared by Noah Bernamoff.
Tulsi
Tandoori chicken, creamy pistachio, fennel, and cinnamon sauce, with tomato rice from Tulsi.
Prepared by Hemant Mathur.
George Dickel Tennessee Whisky Punch Recipe
Possum Eatin' Peach Pits
Ingredients
3/4 ounce George Dickel No. 12 Tennessee Whisky, 1/4 ounce Stirrings Peach Liqueur, 1/2 ounce Olorosso Sherry, 1/2 ounce Black Tea, 1/2 ounce fresh lemon juice, 1/4 ounce simple syrup, slived peaches for garnish, sliced strawberries for garnish.
Preparation
Combine George Dickel Tennessee Whisky, Stirrings Peach Liqueur, Olorosso Sherry, black tea, fresh lemon juice and simplie syrup into a cocktail shaker. Shake Well. Pour contents into a rocks glass. Garnish with sliced peaches and strawberries.