Highlights for the Taste of Times, held on 11.4 at the stylish Architects and Desingers Building.
What I liked the most:
Psilakis crab cucumber soup
The crab and cucumber soup by Psilakis and his one-bite seared scallop were both light and balanced.
Nuela’s salmon ceviche was unique in taste, slightly spicy and washed in a nice lime juice.
Nuela's salmon ceviche
Blue Hill’s beets with yogurt salad wasn’t bad but not as remarkable as I would expect it and the lobster roll from the Pearl Oyster bar was tasty but very rich in mayonnaise. The roll was closer to a brioche which introduces the new "rolls" for lobster rolls trend....
Sullivan Street Bakery offered only donuts and there were huge lines where macaroni and cheese was. Still New Yorkers love their carbs!
D’Artagnan's mashed potatoes, duck terrine and truffled butter was rather on the rich side so it had to be just a small bite. I skipped the pasta/ravioli/risotto dishes as I am not a fan of Italian food and I stayed with proteins. By the way, the bacon wrapped dates offered as a passed canapés were one of my favorites during the night. On the sweet side, I saw plenty of cakes, cupcakes, brownies, muffins and cookies but I went for the plain mousses: both of those were striking, elegant and pure pleasure in the palate. Porter House's outstanding chocolate mousse with coconut was clearly my favorite chocolate dessert of the night and the Borne Confections vanilla mousse with the truffled jelly was unique. Payard's sweet offerings were a colorful delight to see but I found rather "buttery" the one I tried.
Porter House's Chocolate mousse with coconut
Borne Confections mousse