DISH: MY KIND OF SHOW

by Nikki M. Mascali
Weekender Editor

MY KIND OF SHOW

On Sunday, I attended opening day of the 17th International Restaurant & Foodservice Show of New York at the Jacob K. Javits Convention Center. The event, which ended Tuesday, featured more than 600 exhibitors and more than 40 workshops and demonstrations plus contests like the 21st Annual U.S. Pastry Competition and the Ultimate Barista Challenge USA. It was a truly amazing experience for me — not only because I am a total foodie or because I got to sample a ton of food and beverages — but because I got to see some upcoming trends in the food-and-drink industry.

One of my favorite parts of the show was the Flavors of Japan Gastronomic Discovery area. I got to sample many different aspects of Japanese cuisine, from mushroom salt to miso-marinated salmon to a fantastic green tea smoothie and several brands of sake, including Yuzu, a delicious lemon version at Umenoyado Brewing Co., Ltd.’s booth. With 8 percent alcohol, this potent dream tasted like the rind of a lemon and was similar to limoncello.

I tasted mackerel for the first time at Hiramatsu Seafoods Co., Ltd., which was at the show for the first time. Company rep Kotaro Sakai explained the 3-day process of making the broiled mackerel to Dish. First, the raw fish is baked, then dried, then put in a special sauce and boiled to make the bones very soft. Despite its really fishy taste, it was definitely delicious.

Another highlight for me was listening to a talk given by former New York Times restaurant critic William Grimes, who penned “Appetite City: A Culinary History of New York” last year. The book takes a look at the road from New York’s humble food beginnings to the cultural melting pot of tastes it is known for today. One of the biggest trends Grimes spoke about during his talk was the “farm-to-table trend” and how he feels it will continue to gain popularity because people want to “know who made (the food) and where it came from.”

The pastry competition, the most prestigious in the country, had an Olympics Winter Games theme. While most of the entrants didn’t look like they’d be tasty if I broke off a piece to nibble on, they were visually stunning.

I’ll be writing about some of the other things I saw at the Restaurant & Foodservice Show in future Dish columns. You can see photos from the event at www.theweekender.com/photogalleries.

CARMINE SO FINE

On Saturday night, I ate dinner at Carmine’s (200 W. 44th St., New York) and I can say that this family-style Italian eatery is now officially my favorite New York City restaurant.

It smelled like home, the portions were humungous, the wine was flowing, the calamari was the best I’ve ever had and the chicken marsala was even better than my mom makes (sorry Mom, but I know you’d agree!). If you’re planning a trip into the city, make sure to make a reservation here, you won’t be sorry. Check out the menu at www.carminesnyc.com.

WINE & DINE

The Junior League of Wilkes-Barre’s Spring Wine & Dine event will be held Sunday, April 19 from 5-8 p.m. in the Seasons Ballroom at Mohegan Sun at Pocono Downs (1280 Route 315, Plains Twp.).

Participating restaurants are Asaki, AuRants, Bar Louie, Bistro on the Avenue, Caf� Toscana/Fresco Grill, Cork Bar & Restaurant, Grico’s, Kazimi’s, Mohegan Sun at Pocono Downs, Rustic Kitchen, Ruth’s Chris Steak House, Wegmans, Wildflowers and Wolfgang Puck Express.

Entertainment will be provided by Soulshine, and there will be a basket raffle. Tickets are $55 per person, $100 per couple and proceeds benefit the Catholic Youth Center, Wyoming Valley Children’s Association and Maternal and Family Health Services, Inc. Call the Junior League office at 570.288.4818 by April 9 to RSVP.

BOOKISH BEVERAGES

The 7th Annual Wine Tasting at Tunkhannock Public Library will take place at the library (220 West Tioga St.) Saturday, March 6 from 7:30-10:30 p.m. Tickets are $35, and the evening will feature auction items that include a piece by glass sculptor Christopher Ries and a handmade quilt. For more info, call 570.836.1677.

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