3rd Annual SAVEUR Summer BBQ: Global Food Tasting Event
Come celebrate summer SAVEUR-style at one of the hottest events of the season! Enjoy flavors from across the globe prepared by some of our favorite chefs. Music, cocktails, beer, wine and surprises from SAVEUR are sure to make this an evening to remember.
When: Tuesday, June 26, 2012, 6pm – 10pm
Where: The Boat Basin, NYC (Upper West Side, West 79th Street on the Hudson River)
Your Ticket Includes:
- Global dishes from 15+ chefs and friends of SAVEUR
- Specialty cocktails
- A selection of Brewery Ommegang beer
- Exclusive access to some of the nation's most notable chefs
- A gift bag from SAVEUR and featured partners
Check out photos and a video from last year's SAVEUR Summer BBQ!
2012 Participating Chefs
Chris Cosentino is a graduate of the culinary program at Johnson & Wales University and went on to build his résumé at Red Sage in Washington, D.C. then Rubicon, Chez Panisse, Belon, and Redwood Park in the San Francisco Bay Area. Cosentino took his first executive chef position at Incanto in 2002 where his inspired and innovative interpretations of rustic Italian fare promptly earned the restaurant its first 3-star review from the San Francisco Chronicle. In addition to serving as Incanto's Executive Chef, Cosentino is also a Co-Creator of Boccalone Artisanal Salumeria and has gained international acclaim as a leading expert and proponent of offal cookery. Cosentino has been notably featured on the Food Network in the Next Iron Chef America and Chefs vs. City and has penned several articles firsthand for national publications including Mountain Biking Magazine, Jamie Oliver, and the cult-favorite comic Wolverine.
Follow Chris Cosentino on Twitter @OffalChris
Susan Feniger is Chef/Owner of Susan Feniger's STREET and Co-Chef/Co-Owner of the Border Grill restaurants in Downtown LA, Santa Monica, and Las Vegas, as well as the Border Grill Truck. Susan's genuine love for the authentic flavors of home-cooked and street foods propelled her into a three-decade career as chef, restaurateur, cookbook author, and media darling, making her a preeminent ambassador of Mexican food and world cuisines. She successfully competed on Bravo's Top Chef Masters, co-starred in Food Network's Too Hot Tamales, and has co-authored five cookbooks, including her most recent solo endeavor set for release in July of 2012, "Susan Feniger's STREET: Irresistibly Crispy, Creamy, Crunchy, Spicy, Sticky, Sweet Recipes." Susan also shines a light on organizations like Scleroderma Research Foundation and the L.A. Gay & Lesbian Center.
Follow Susan Feniger on Twitter @SusanFeniger
Shea Gallante is the Executive Chef/Co-Owner of Ciano, a seasonal ingredient driven casual and atmospheric Italian restaurant in the Flatiron District of New York City. Gallante partnered with Philippe Chow principle Stratis Morfogen, to open Ciano in 2010. Gallante has been wearing a chef apron from the early age of 14 where he jump started his career and fascination for Italian cooking at a local pizza shop in Upstate New York. Gallante was recruited by David Bouley, whom he credits as the person who has had the most profound effect on his career to date, to work at his eponymous restaurant Bouley. Gallante spent four years working with Bouley before moving on to Cru, where during his time as executive chef the restaurant received three stars in the New York Times by then reviewer Frank Bruni, a Michelin Star, and three stars in New York Magazine by Adam Platt.
Follow Shea Gallante on Twitter @SheaGallante
Kaysen arrived in New York in 2005 with more than a few accolades under his belt. During his tenure as chef de cuisine at El Bizcocho (Rancho Bernardo Inn, San Diego, CA) he made his first appearance as guest chef at the James Beard House, was awarded Best Chef, Critic's Choice, by San Diego Magazine and took first place on the U.S. National team competing for the Bocuse d'Or in Chicago. He went on to represent the U.S. team at the 2007 Bocuse d'Or in Lyon, France and competed in the Next Iron Chef TV series. In 2008 he was named the James Beard Foundation's for Rising Star Chef. Originally from Bloomington, MN, Kaysen worked as Chef at San Diego's Rancho Bernardo Inn for over three years. He moved to New York in November 2007 to become Café Boulud's Executive Chef.
Follow Gavin Kaysen on Twitter @GavinKaysen
From inauspicious beginnings as a 16-year-old apprentice at Hong Kong's elegant Peninsula Hotel to his Atlas stride atop the fickle world of celebrity chefdom, Lee has never strayed from his consuming passion: to create tantalizing dishes that blend textures and flavors in glorious harmony. Balancing the epicurean traditions of China with the classical techniques of French cuisine, Lee improvises a daring and original culinary aesthetic. In 2000, Chef Lee drew up plans for his gastro-dome, Susur. In 2004, the chef opened Lee, a less formal, more youth-oriented kid sister to Susur, which food critics praised for its inventive sharing platters and inspired gastronomy. Lee soon joined forces in Washington, D.C. with The Do Not Disturb restaurant group to open Zentan (Chinese for "Spy"), in the Thompson Donovan House hotel. Zentan quickly achieved status as a dining "destination" in the Capitol. In the spring of 2010, Lee became a media sensation on the Food Network's popular hit TV show, Top Chef Masters. In addition to his duties in his home and away-from-home kitchens, Susur Lee contributes regularly to charity and community projects.
Follow Susur Lee on Twitter @susurlee
Anita Lo, Chef and Owner of Annisa in New York City, is one of the most respected chefs in the country, earning numerous accolades for her inventive contemporary American cuisine that reflects her multicultural upbringing and classic French training. Lo, a second generation Chinese-American, grew up with her family in Birmingham, Michigan and fostered an interest in food at a young age. Lo opened Annisa, whose name means ''women'' in Arabic, in 2000, an intimate, upscale restaurant in Greenwich Village serving Contemporary American cuisine. It was an instant hit, earning a two-star review from The New York Times. In October 2011, Lo released her long-awaited first cookbook, which highlights her passion for bringing simple, multicultural flavors to her American kitchen. Her recipes celebrate the best flavors and ingredients from around the world at a time when access to international ingredients is greater than ever before.
Seamus Mullen is the Chef and Owner of Tertulia, his first solo restaurant in Manhattan's West Village, where he has garnered rave reviews, three stars from New York magazine and two stars from The New York Times, and a strong following for his approachable, modern Spanish cuisine. Growing up on an organic farm in Vermont, Mullen learned the value of harvesting the surrounding land to bring flavorful meals to the table. His mother and grandmother imparted the fundamentals of home cooking and butchering, while working at local restaurants provided an early glimpse into the workings of the industry. In Fall 2009, Seamus introduced his cooking style to a national audience as a finalist on the popular primetime Food Network series, The Next Iron Chef.
Follow Seamus Mullen on Twitter @SeamusMullen
Sisha Ortúzar grew up in Santiago, Chile, and has been cooking in New York City since 1996. His collaboration with Tom Colicchio began in 1997 at the acclaimed Gramercy Tavern, and when Colicchio moved on to found Craft, Ortúzar joined his team and played a critical role in the growth of the Craft Restaurant Group. In 2003, Ortúzar created the 'wichcraft concept and has since served as Chef and Creative Director, building on his original vision of serving hand-crafted food in unexpected flavor combinations. At Riverpark, he combines his inventive and skillful treatment of high-quality market ingredients with New York City's international influences. He is also a co-founder of Riverpark Farm.
Follow Sisha Ortúzar's restaurant on Twitter @RiverparkNYC
A third generation French Pastry Chef and cookbook author, François Payard is known for his mastery of the pastry arts. Payard is the Chef and Owner of François Payard Bakery and FC Chocolate Bar, both located in New York City, as well as Payard Las Vegas at Caesars Palace. Branches of Payard have also opened in Japan and Korea.
Follow François Payard on Twitter @FrancoisPayard
Andy Ricker is the Owner, Executive Chef, and Landlord of the award-winning Pok Pok Restaurant in Portland, Oregon, which opened in 2005. Prior to Pok Pok, he spent a good portion of his life working in restaurants all over the world before settling in Portland in 1990. In late 2008, he opened Ping, a neighborhood eatery in Portland's Chinatown which received the honor of being named Rising Star of the Year 2009 by the Oregonian newspaper and one of the Top Ten Best New Restaurants in America 2009 by GQ magazine, Whiskey Soda Lounge, a bar/lounge featuring the drinking food of Thailand across the street from Pok Pok opened it's doors in late 2009. Ricker's Pok Pok Noi, a small to-go joint featuring the menu of the original Pok Pok shack, opened in March of 2011 in Northeast Portland. In 2011, he won a James Beard Award for Best Chef, Northwest. In early 2012 he opened two new restaurants in New York City, Pok Pok NY and Pok Pok Wing.
Follow Andy Ricker's restaurant on Twitter @pokpokpdx
Max & Eli Sussman
Max Sussman is the Chef de Cuisine at Roberta's in Brooklyn. In 2012 he was named one of the Forbes 30 under 30 for food and wine and was a nominee for James Beard Rising Star Chef of the Year. During his time at Roberta's, the restaurant received two stars from The New York Times. Max previously worked at Eve in Ann Arbor, Michigan, and with Chef April Bloomfield at The Breslin in New York City.
Eli Sussman is a Line Cook at Mile End Delicatessen in Brooklyn. He was named one of Zagat's 30 under 30 2012. His second cookbook "This Is A Cookbook" co-authored with his brother Max will be released on August 1, 2012. He is the Marketing Director for Taste of the Nation NYC, an annual tasting event benefiting the national hunger charity Share Our Strength. He has MC'd events, such as the Los Angeles Times: The Taste, Taste of the Nation Los Angeles and New York City, and has written for several websites including WilliamsSonoma.com.
Follow Max & Eli Sussman on Twitter @TheSussmans
Damon Wise, a Baltimore native, traces his earliest culinary influences to childhood summers spent on the shores of the Chesapeake Bay. He learned to fish with his grandfather, a lifelong waterman, and looked on as his grandmother prepared home-cooked meals highlighting their catch-of-the-day and fresh garden produce. Wise traveled to France to work as a stagiaire at both Taillevent and Apicius in Paris. Upon his return to New York, he accepted the position of Chef de Cuisine at Craft, where Wise worked alongside Chef Tom Colicchio. New York City Restaurateur Ken Friedman hired Wise in September 2011 as Executive Chef at Graydon Carter's The Monkey Bar to reimagine the menu. Wise's focus on fresh, seasonal cooking paired with classic technique and distinctly American style lends well to his updated version of the menu at the historic New York City restaurant.
Follow Damon Wise on Twitter @DamonWise1