I've never had octopus carpaccio until this night. Only now do I know what I've been missing! Thinly sliced octopus with an incredible olive oil. None of the chewy texture many people hate about octopus.
Also, Debbie Gold's cured bone marrow on mustard croutons with parsley and ramps---you know the taste of pork belly? Imagine that with the texture of an olive-oil grilled crouton. Add a quick shot of mustard.
Holly Smith does green apple sorbet (perfect) topped with crab meat (fresh and succulent) with a pinch of crab buttet powder!!! Get upstairs and get it!
Had to take a quick break from the Awards and try a fantastic beet brownie from Monica Pope at T'afia. It was so inventive and set apart from the many beef carpaccios. Now back in time for the final biggies: Drew Nieporent, David Chang, and da da dum...
"This is the coolest thing!" says Ed Levine, journalist and proprietor of Serious Eats, is watching Gina DePalma win for Outstanding Pastry Chef. "Gina is amazing. She is just a great writer and she's been through a lot lately. This is the best thing ever."
Jennifer Petrusky's fava bean and onion surprise is a great start to the tastes being served by women chefs. Anita Lo's steak tartar has added surprise---she personally spoons a granita of asian pear juice into each dish.
It's 9pm. The awards aren't done, but presenters, recipients, and guests alike are storming the stands. I feel sorry for the chefs attempting to put finishing garnishes on the food before it's whisked off their table.
But they've been setting up since this afternoon.