The genesis for the New York CLJ was to weave a culinary expedition thru the evolution of New York cuisine. Beginning with where New York cuisine was back in the turn of the 20^th century and where it is heading in the 21^st century. The journey began with a trip to the top of the Empire State Building for a photo op with none other than the King himself.. King Kong.

Day one started on the Lower East Side of Manhattan. Marissa Tomei’s mom was the perfect tour guide thru the pouring rain. Touring and tasting the iconic deli’s and food shops such as Russ and Daughters for smoked fish and bagels, Yonah Schimmel for knishes and Katz’s Deli for what else but pastrami and corned  beef sandwiches.

As the week progressed we toured the Chelsea Market, a chocolate and nut factory, Doughnut Planet, and the Food Network studios. We attended a class at the Institute of Culinary Education on a new (at the time) technique.. sous vide. All along the routes stopping to sample street cart hot dogs, warm pretzels and pizza.

One evening was capped off with a Broadway show. Not the most riveting show but how could we not see “A Catered Affair”?

The new Fulton Fish market at 4:00 AM the next day followed by made to order  breakfast off the back of a classic “roach coach” food truck. Some weren’t thrilled others loved the idea and had never experienced it before. Lunch that day was on Arthur Avenue in The Bronx. The real Little Italy to any local. You get the idea that we didn’t sit still much!

The closing dinner was in the “country”. Up the Hudson River to Blue Hill at Stone Barns. A super high-end restaurant on a gorgeous farm. Dinner was prepared completely from greens, vegetables, grains and animals grown and raised on the farm by well known chef/owner Dan Barber.