The Omnivore Food Festival, as part of the Omnivore Young Cuisine World Tour, hit NYC this week (starting June 9th). Today, I had a chance to attend Omnivore’s Professional Master Classes to watch 6 European and American chefs demonstrate their cooking techniques and what dishes were to be served at F*** Dinner at Dovetail, taking place June 9 to 11.
Here’s a few photos from today’s event. My next post will include more photos and tips/techniques from the chefs.
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| Ravioli with sugar snap peas Prepared by Giovanni Passerini (Rino, Paris) |
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| Salt-crusted onion with summer truffle Presented by John Fraser (Dovetail, New York) |
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| Squid Carbonara Presented by Jean-François Piège (Thoumieux, Paris) |
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| Overripe cherries with wheatgrass Presented by Mads Refslund (Copenhagen) |
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| Unripe pickled almonds topped with mackerel Presented by Mads Refslund (Copenhagen) |
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| Grilled langosteens wrapped in chestnut leaves Presented by Mads Refslund (Copenhagen) |
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| Lamb breast topped with beach herbs and rose hips Presented by Mads Refslund (Copenhagen) |
About Omnivore
Omnivore is a key player in the world of gastronomy. Omnivore brings forward the new generation of leaders, known as young cuisine.
What is young cuisine?
The Director of Omnivore describes it as, “a new state of mind working with local produce and thinking creatively with cooking.”
