PRESENTED BY WHOLE FOODS MARKET, RETURNS ON SEPTEMBER 8 WITH 0VER 40 OF THE BEST MEAT CHEFS IN THE WORLD
Tickets on Sale Now
August 13, 2012 (New York, NY) - On September 8, Meatopia, presented by Whole Foods Market®, will take place on Randall’s Island Park featuring the most ambitious line-up of chefs and programming for meat enthusiasts in the event’s history. Tickets are available at www.meatopia.org.
Meatopia will bring together the most-celebrated chefs from across the country and overseas, including Michael White, Adam Perry Lang, Marc Forgione, April Bloomfield, Sean Brock, Aaron Franklin, Mike Toscano and many others, including just announced additions Donald Link (Cochon, New Orleans), Tim Byres (Smoke, Dallas), Craig Koketsu (Quality Meats, NYC) and Ed Fraudender (Edi and the Wolf, NYC.) And, as last year, master butcher Pat LaFrieda of Food Network’s “Meat Men” will be cooking a whole, 1000-pound Creekstone steer. All the chefs will be presenting all natural and humane meat dishes created specifically for the event. The chefs themselves will be serving the food, and in most cases cooking it on-site over all-natural hardwood fires. Gabriele Corkos and Debi Mazar of Cooking Channel's Extra Virgin will be serving wood-fired pizzas with beef carpaccio.
“For as long as I’ve been putting this event on, this is the coolest one by far,” says founder and James Beard-winning writer Josh Ozersky. “We're back to a green setting, we have great music and most importantly, the greatest chef roster that’s ever come together preparing dishes that aren’t available in their restaurants.” He continues, “It’s the biggest chef to guest ratio of any event I've ever been to. You don't go there to wait in long lines. You go there to eat and drink and learn about the joys of progressive meat-eating.”
This year’s theme is “Meatopia 2012: City of Meat,” and groups the chefs in meat-themed “neighborhoods” such as Carcass Hill, The Quarter, Offalwood, Meatopia Heights, The Deckle District, Beaktown, and the Meatopia County Game Reserve. The Grand Champion chef, as voted by the judges, will receive a two-foot long Japanese tuna knife from Korin Trading Co. forged by hand by master swordsmiths in Sakai, Japan, and inscribed with the winner's name.
Attendees will not only enjoy unlimited food tastings, but also complimentary Amstel Light and the James Beard Award-winning Jeni’s Splendid Ice Cream of Columbus Ohio. For the first time, Meatopia features include Whole Foods Market housemade sausage bar with the “world’s largest” toppings bar, and live music from celebrated New York bands including The Slackers, Woods, and The Living Kills . The much-anticipated Whole Foods Market “Best Butcher” contest will once again see its finals on the Meatopia stage and several demo stages will host chefs showing off knife skills and more throughout the day. There will be a competition for the best dish that will be voted upon by a panel of notable judges including Action Bronson, Morgan Spurlock and Esquire's Tom Junod, as well as several TV food personalities to be announced later. All offerings are included in the ticket price, as is a Water Taxi ride to and from the event. (It is also accessible by car and bus.) More information is available on the ticket page here.
Meatopia is pleased to have a partner in The Armed Forces Foundation (AFF) who will be represented by a BBQ cooking team made up of active duty US Navy SEALs, as well as volunteers from their organization, and as Meatopia's special guests, fifty Wounded Warriors as who have served our country heroically. A portion of proceeds from Meatopia will go to AFF to continue their mission of assisting service members and their families in need. City Harvest will also be receiving a food donation to support the efforts they do in New York. Meatopia is presented by a group of sponsor partners including Creekstone Farms, Jim n' Nick's BBQ, American Homestead Natural Pork, Icelandic Lamb, Bell & Evans chicken, Strauss Veal, Esquire magazine, and Kingsford Charcoal. The event is 21+.
Meatopia 2012: City of Meat Chef Roster
*Adam Perry Lang, Barbecoa (London, England): "Prime Rib Steak Style" (VIP Thrillist); Fleur De Sel BBQ Short Ribs (Meatopia)
*Jim n' Nicks "Fatback Collective": Sean Brock, Rodney Scott, Pat Martin, Nick Pihakis: Whole Hog Barbecued Over Pig-Bone Charcoal
*Gabriele Corkos and Debi Mazar, The Cooking Channel's "Extra Virgin": "Wood-Fired Foccacia with Beef Carpaccio."
*Pat LaFrieda: Whole Thousand-PoundMarinated Creekstone Steer
*Michael White, Marea: Grilled Pork Cheeks with Late-Summer Mostarda
*Donald Link, Cochon and Herbsaint (New Orleans, LA): Boudin de Cochon
*Alex Guarnaschelli, The Darby: Canard A La Presse With Sauce Chasseur
*April Bloomfield, The Breslin: Whole Hampshire Hog With Spicy Pepper Seasoning
*Marc Forgione, Marc Forgione: Grilled Rib Steak with Bone Marrow Maitre 'D Butter and Pickled Grilled Onions
*Kris Yenbamroong, Night Market (Los Angeles, CA): Kor Moo Yang (Hog Collar) With “Jaew” Thai
Chili Dip (VIP Thrillist); Moo Sadoong or “Startled Pig” Spicy Pork Salad w/Herbs & Raw Garlic)
*Hemant Mathur, Tulsi: Tandoori Chicken Creamy Pistachio, Fennel & Cinnamon Sauce
*Amstel Light-sponsored Chef Zak Pelaccio, Fatty Crab: Spit Duck W/ Lady Jayne's Preserved Citrus
*Esquire-sponsored Chef Mike Toscano, Perla: Grilled Quail Alla Diavola with Charred Scallions and Buttermilk Dressing
*Tim Byres, Smoke (Dallas. TX): "Dry Rubbed Best Butcher's Steak with Pickled Celery, Mustard Caviar & Buttermilk"
*US Navy SEAL Cooking Team: Venison Steaks and Marinated Tenderloin Medallions
*Justin Smillie, Il Buco Alimentari: Spit-Roasted Short Ribs W Castelvetrano Olives, Celery, Walnuts and Horseradish
*Naomi Pomeroy, Beast (Portland, OR): Wood-Seared Prime Rib "Finger Meat" with Pickled
*Takashi Inoue, Takashi: Beef Belly In Takashi's Bbq Marinade, Nakaochi Kalbi In Miso Burnt Butter Marinade, Tongue In Shio Marinade With Scallion Ginger Salsa, Heart In Shio Marinade With Minced Heart Chili Sauce
*Aaron Franklin, Franklin’s BBQ (Austin TX): Beef Brisket With Onion, Pickle And “Air Bread”
*George Mendes, Aldea: Whole Baby Goat With Portuguese Goan Curry
*Belcampo-sponsored chef Santiago Garat (Uruguay): Thrillist VIP: Herb Salt-Crusted Lamb Ribs; Whole Hogget, Uruguayan-Style
*Jonathan Sawyer, Greenhouse Tavern (Cleveland, OH): “Brains and Bread”: Scrambled Brains and Eggs with Crispy Sweetbreads And Lamb Liver Bottarga
*Andy Little, Shepherd Mansion (Hanover, Pa): Scrapple Sliders On Martin’s Potato Rolls With
*Harold Moore, Commerce: Duo of Squab: Rillette of Dark Meat and Roasted Breast Ancienne
*Shane McBride, Balthazar: Smoked Duck Neck Gumbo With Wild Rice
*Noah Bernamoff, Mile End: Sizzling Veal Brisket with Charred Garlic Scapes
*Paul Denamiel, Le Rivage: Beef Shin Bourguignon with Slab Bacon and Champignons de Paris
*Scotty Smith, RUB: Skin-On Barbecued Jamaican Jerk Pork Belly; Spicy Salt Ribs
*Phillipe Massoud, Ilili: Whole Charcoal-Roasted Lamb, "Shwarma" Style
*Joey Campanaro, the little owl: Sangria Marinated Butcher Steak with Hearts of Romaine al la Caesar
*Julia Jaksic, Employees Only: Mini-Balkan burgers with Kaimak and Avjar
*Serafim Ferdekis, Bz Grill: Spit-Roasted Cypriot Pork Gyro With White Sauce
*Adam Sappington, The Country Cat (Portland, OR): “Friday Morning” Turkey Trio: Confited Wings, Pope's Nose, Turkey Scrapple
*Franklin Becker, FBF Group: Danish Meatballs With Creamy Dill Sauce
*Ed Fraundeder, Edi and the Wolf: Veal Roulade with Peaches, Arugula and Rye Bread Vinaigrette
*Craig Koketsu, The Hurricane Club and Quality Meats: "Peking Chicken with Chicken-Skin Crisp"
*John Walsh, Gastro 35: Grilled Chicken Thighs On Puff Pastry With Piquillo Peppers, White Sardines, Cameros Cheese Veil