Save the Date: 5th Annual Latke Festival
By admin | September 26, 2013
Just in time for Hanukah, our Fifth Annual Latke Festival is sure to add some sizzle to your Monday. Watch and enjoy as restaurants create their version of everyone's favorite holiday treat and vie for "Best Latke, People's Choice" and "Best Latke, Judges' Choice." Tweet us #LatkeFest @GPfood.
Tickets are limited so get yours now! Please note: tickets will NOT be sold on site.
Participating restaurants include:
Blue Hill Yogurt
Stone Park Cafe
The Plaza Hotel
Garden Court Cafe at the Asia Society
Mae Mae Cafe
Hot Bread Kitchen
Stay tuned for more!
Beverages will be provided by:
Cliffton Dry Hard Cider
GuS (Grown Up Soda)
Brooklyn Roasting Company
Shmaltz Brewing Company
Plus wine and vodka!
To help us judge the festival's Latke Festival Master, we've recruited some heavy hitters:
Ben Leventhal (Eater)
Lee Schrager (NYC Wine & Food Festival)
Amanda Hesser (Food52)
Joanne Wilson (Gotham Gal)
Jonathan LaPook (Medical Correspondent, CBS News)
Jason Ackerman (Fresh Direct)
Elinor Tatum (Amsterdam News)
Alan Boss (Metropolitan Pavilion)
The Festival is sponsored by Great Performances and co-sponsored by:
Press highlights include:
"Lining Up for Latkes"- Ralph Gardner Jr., Wall Street Journal
"Unorthodox Latkes from a Formerly Orthodox Chef"- Rebecca Flint Marx, Bon Appetit
"Let the Frying Begin"- Patty Lee, Daily News
"22 Photos of Brooklyn's Super-Fancy Latke Contest"- Emily Fleischaker, BuzzFeed
Winning Recipes from Latke Festivals 1-4:
From Micah Fredman of Gramercy Tavern: Yucca & Sweet Potato Latke with Apple Plantain Sorbet, Queso Fresco, Pickled Onion, Cilantro & Spicy Green Hot Sauce
- 1 yucca
- 1 sweet potato
- 2 shallots
- 1 small onion
- 6 garlic cloves
- 5 jalapeños
- 1 eggs
- 1?4 c flour
- salt and pepper
- 2 granny smith apples
- 2 plantains
- 2 cinnamon sticks
- lemon juice
- cider vinegar
- simple syrup
- 1 red onion
- 2 c rice wine vinegar
- 1?4 c sugar
- 1?4 c water
- 1 large beet, chopped
- 1 t each black peppercorn, coriander, fennel seed
- 2 bunches of delfino cilantro
- queso fresco
1. For latke: Peel yucca and cut into large chunks. Boil until soft and mash. Grate sweet potato and mince the onion, shallot, 5 cloves of garlic, and 2 jalapeños and combine with mashed yucca. Add egg(s), salt and pepper.
2. For sorbet: Simmer apples and plantains with a toasted cinnamon stick separately until soft. Purée together and season to taste with salt, syrup, lemon juice, and vinegar. Process in ice cream maker.
3. For pickled onion: Slice onion thinly on mandolin. Toast spices and place in a sachet with beet. Bring remaining ingredients to a simmer and pour over onions. Keep onions submerged.
4. For hot sauce: Place 1 bunch of cilantro, 1 clove of garlic and 3 jalapenos in a blender adding enough water to allow to blend or achieve hot sauce consistency. When blended add oil in thin stream to emulsify hot sauce.
5. Fry latkes in oil until golden brown. Garnish with crumbled queso fresco, pickled onion, balls of sorbet, hot sauce and picked sprigs of delfino cilantro.
From Chef Jack Kiggins at The Plaza: Potato Latke with Juniper-Spiced Venison, Fuji Apple-Huckleberry Jam
5 lbs peeled potatoes (russet)
1 lbs Spanish onion (finely shredded)
1 ½ tsp kosher salt
¼ tsp black pepper
½ cup all purpose flour
½ cup matzo meal
1. Shred raw potatoes; keep in cold water till ready to use to prevent oxidization.
2. Drain potatoes; ring out excess water with a kitchen towel.
3. Combine potatoes, onion, eggs, salt, pepper, and mix well.
4. Add matzo meal, mix well, and add flour till desired consistency.
5. Pan Fry till golden brown.
2 ½ lbs venison loin
?¾ cup chopped shallots
?2 oz peppercorns
?2 oz juniper berries
1. Combine ground juniper berries, black peppercorns, chopped shallots, kosher salt.
2. Sear loin.
3. Rub with spice mixture roast in oven till medium rare
4. Let rest for ½ hr before slicing
Fuji apple huckleberry jam
1. Fine dice 7 peeled apples,
2. Place in sauce pot with 4 cups sugar, juice of 3 lemons
3. Add 3 qts. Huckleberries
4. Fruit pectin (use as instructed on label)
5. Bring to a boil, reduce to simmer cook till desired consistency, and cool
From Chef Brent Sims of Dizzy's Club Coca-Cola:Dizzys Club Laid Back Latke with Deviled Eggs & Red Onion, Parsley, and Black Olive Relish
For the Latkes:
2 cups potatoes, peeled and shredded
1 cup celery root, peeled and shredded
4 eggs, beaten
3 tbsp onion, grated
3 tbsp all-purpose flour
1 pinch cayenne pepper
1 pinch nutmeg
1 1/2 tsp salt
1 cup canola oil for frying
Place the potatoes and celery root in a cheesecloth and wring out all the moisture. Stir together remaining ingredients, and set aside until ready to form latkes.
For the Red Onion, Parsley and Black Olive Relish:
1 cup medium diced red onion, roasted in olive oil
2 tbsp parsley, chopped
3 tbsp pitted black olives, rough chopped
1 tsp extra virgin olive oil
zest of 1 lemon
salt and pepper to taste
Mix all ingredients well. Season with salt and pepper to taste.
For the Deviled Eggs:
4 hard-boiled eggs, halved
1 tbsp parsley, chopped
4 tbsp mayonanise
1 tsp dijon mustard
1 tsp pickle relish
salt to taste
Remove the boiled yolks from the eggs, and place in a bowl with the remaining ingredients. Mix well and pipe or spoon into halved eggs.
To assemble the latke:
Over medium heat, fry patties of this mixture until golden brown, flipping as needed. Drain well on a paper towel and top with a dollop of relish and a deviled egg.