Although it started past 30 minutes later, it was an enjoyable moment to feel transplanted to France for the afternoon.
The official currency was Marianes. One had to buy Marianes (tickets) which had a dollar value for each Marianes which was equivalent to 2. A little bit challenging to calculate to buy food and beverage with. It would have been simpler to just equate each Marianes to $1.
We went for the food experience and was delighted to have done so. Chefs from restaurants, some of whom traveled from afar participated in this weekend event.
Besides the food, there were cooking demonstrations. Here's one of the cooking demonstration we watched:
He used duck breast which he scored and seasoned with salt, sugar and pepper. Then he placed it in a hot frying pan with skin down to cook for about 10 minutes. Then he turned the duck over to cook another 7-10 minutes.
Please click below to follow his recipe for the duck with fig sauce:
While the duck is cooking, he cuts the figs, which is currently in season, into halves. Please click below to follow the recipe.
Ingredients for the sauce:
Figs, sugar, armagnac, butter, stock, demi-glaze (or demi-glace)
First he puts sugar in the frying pan on medium high heat. When it starts to caramelize, he added the figs. Then he added the armagnac. Let it evaporate a little bit then added the demi-glaze and stock.
He covered the pan to cook the figs for about 5-10 minutes.
When done, he added lots of butter till it became slightly thick in consistency.
Then he cut up the duck breast before adding the sauce:
Manhattan, NY 10034 (on the Hudson)