Skip to main content
  1. Home
  2. Food & Drink

The Manual may earn a commission when you buy through links on our site.

Feasting: New York City Wine & Food Festival 2015

Amanda Gabriele
By

Feasting is our column dedicated to cooking, grilling, eating and discovering what’s on the menu across America and the world.

It’s October, which is always good news for hungry New Yorkers. Back for its eighth consecutive year, the New York City Wine & Food Festival is descending on the Big Apple, bringing together the world’s greatest chefs, winemakers, spirits distillers and culinary personalities to educate, entertain, and feed attendees. A sister event to the South Beach Wine & Food Festival, it’s the only fest in New York that unites culinary icons from around the globe and America’s most adored television chefs. The best part? One-hundred percent of net proceeds benefit the Food Bank for NYC, and they’ve raised $8.5 million to date.

Recommended Videos

To learn more about what to expect from this year’s fest, we caught up with NYCWFF Founder and Director Lee Brian Schrager. Check out the Q&A with him below and our picks for the events we’re most looking forward to this year.

NYCWFF
Image used with permission by copyright holder

You founded the NYCWFF seven years ago, and it’s been a great success ever since. What really drove you to start this amazing yearly series of events?

NYCWFF is modeled after the success of its sister SOBEWFF – which will celebrate 15 years next February. We did an event in New York City in 2007 called SWEET to start gauging interest of consumers, talent and partners in potentially making it something larger. In 2008, we officially started the Food Network & Cooking Channel New York City Wine & Food Festival as it occurs today, raising $8.5 million to date for Food Bank For New York City and No Kid Hungry®.

In 2014, NYCWFF raised more than $1 million for the Food Bank of NYC (and No Kid Hungry). Do you know what types of initiatives the Food Bank funds with your donation?

During a recent conversation with Food Bank For New York City President & CEO Margarette Purvis, she mentioned last year they were able to provide more than 2.5 million meals with 2014’s proceeds – that’s an incredible number.

Related: Feel Good Friday: Feast Portland

What event(s) are you most looking forward to this year? Whose food are you most excited to taste?

That’s a little like asking someone to choose their favorite child – I’m looking forward to all of them.  I think our Ramen Party that’s new this year will be really great, and the return of Meatopia, hosted by Michael Symon, to close-out the Festival is always delicious.

NYCWFF
Image used with permission by copyright holder

Any tips for the first time attendee on how to pace him or herself when doing a tasting?

Remember to drink lots of water and wear comfortable shoes.

With so many events to choose from, navigating the NYCWFF can be a little overwhelming. To help you make educated decisions, listed some of the events we’re most looking forward to this year.

Blue Moon Burger Bash
Presented by Pat LaFrieda, Hosted by Rachel Ray
This is one of our favorite events of the fest, we look forward to it every year. Sample delicious, juicy burgers from some of the best chefs and restaurants in town including Michael White, Angie Mar and Shake Shack while enjoying views of the city skyline on Pier 92. And for the first time ever, you’ll be able to dig into some of the best mac and cheese dishes with the Burger Bash’s brand new Smack Down contest. Tickets

NYCWFF
Image used with permission by copyright holder

Jets + Chefs: The Ultimate Tailgate
Hosted by Joe Namath and Mario Batali
If you’re looking for a family-friendly event that adults will love just as much as the kids, join Mario Batali, Joe Namath and other former and current New York Jets players for a day of games and delicious eats. Chefs from restaurants like Num Pang Sandwich Shop, American Cut and Artichoke Basille’s Pizza will be recreated tailgating favorites like steaks, ribs and wings for a mouthwatering twist on the classics.
Tickets

Meatopia
Presented by Creekstone Farms, Hosted by Michael Symon
Created and envisioned by the late James Beard Award-winning writer and Manual contributor Josh Ozersky, Meatopia is not to be missed. With a simple mission to cook every part of every animal over open fires, the “Whole Animal Court” will include whole hogs, lambs and goats along with beef, chicken, duck, turkey and quail. And with chefs participating from restaurants like Brindle Room, Hill Country Barbecue and Hometown Bar-B-Que, you know the meat sweats will be worth every bite. Tickets

Amanda Gabriele
Amanda Gabriele
Former Digital Trends Contributor
Amanda Gabriele is a food and travel writer at The Manual and the former senior editor at Supercall. She can’t live without…
The 8 best hot dog topping alternatives you need to try
Forget the mustard and sauerkraut, try these creative toppings instead
Three hot dogs with different topppings

Summer will be here before we know it, so that means grilling season has almost arrived. Whether you have backyard barbecues, like to picnic at the barbecue pit in the park, or just want to harken back to your youth with hot dogs, why not get creative with some alternative hot dog toppings?
Our best alternative toppings for your dogs
You can prepare your hot dogs by steaming, boiling, or grilling, but that doesn’t mean the toppings have to be mustard only -- and no, we don’t put ketchup on hot dogs. We’re going to take a look at some of the most creative hot dog toppings out there that are sure to up your hot dog game.
Classic Chicago dogs

These hot dog toppings always will be a staple. The Vienna Beef hot dog reached Chicago during the World's Columbian Exposition in 1893, and the Chicago Dog was invented in 1929 at a stand named Fluky’s. The hot dog was originally called the Depression Sandwich. The Chicago-style dog features a poppy seed bun with an all-beef frank topped with mustard, white onions, dark green sweet pickle relish, sliced tomato, sport peppers, a dill pickle spear, and celery salt. If you don’t have the celery salt, that is passable, but you definitely can’t have a Chicago dog without the remaining ingredients.
New York dogs

Read more
How to dry fresh basil: 5 ways to preserve this essential herb
Whether you grow it at home or buy it fresh from the store, drying basil isn't a difficult task
Fresh and dried basil on a wooden surface

One of the best herb plants to grow indoors is basil. However, basil is a delicate plant and can spoil very quickly once harvested. If you grow an herb or vegetable garden or buy the basil plant at your local grocery store, you will have an overabundance of fresh basil that you need to use or store properly. That's where we come in! We'll tell you how to dry basil that is fresh from the garden or store and the best way to store it.
The best ways to dry basil

Drying herbs is just one of the ways to store your leftover basil. There are several ways to dry your basil so you can have it at your disposal any time. If you like fresh basil, then you will love dried basil. It’s much more powerful than the fresh; all that flavor is just crammed into the crunchy leaves.
How to air-dry basil
Air drying is the easiest way to preserve your basil, but it's a longer process — about two weeks in the summer. This is what you should do:

Read more
How to make the best vodka gimlet for a twist on a classic
Swap out the gin for vodka
Gim gimlet in coupe glasses

When you hear the word “gimlet,” what do you think about? If you’re not a big gin (or cocktail) drinker, you might confuse it with goblet and think about a big chalice or some other drinking receptacle. But a gimlet is actually a cocktail that has its origins in the 1800s.

The original gimlet was (and still is) simply made with gin and lime cordial (or sweetened lime juice). One of the most popular sweetened lime juices is Rose’s. First introduced in 1867, it was a popular choice by the British Navy to add sweetness and lower the proof of their high-proof gin rations. It gained in popularity in the early 20th century. And, like many classic cocktails, it has gained a new faithful following with the rise in cocktail culture of the last two decades.
A different take

Read more