Neither rain nor tornadoes touching down mere miles away could stop meat-heads from heading to Randall’s Island for Josh Ozersky’s outdoor, mega food festival, Meatopia, last Saturday. Over 2500 foodie-fiends braved the elements to bear witness to over 40 world-class chefs paying homage to the carnivore’s delight, meat. Amazingly, the chefs—even with their one common ingredient—surprised and delighted our taste buds with newly created dishes ranging from sandwiches to skewers and whole roasted carcasses to scrambled brains and eggs.

A few of our favorite stops included April Bloomfield and Pat LaFrieda’s tents on “Carcass Hill.” Both all-staf chefs showed up the night before to get their Kansas City Style BBQ’ed Whole Hog and Whole Thousand-Pound Marinated Creekstone Steer ready to slow cook their way through the night and the results were well worth the effort!

Whole Foods kept things interesting with your choice of house-made sausage and their circus-themed “World’s Largest Sausage Topping Bar” tent with over 200 toppings ranging from from standards like chili, pickles and mushrooms to the more creative like yogurt, peanut butter and frosted flakes. We had to show some serious restraint to prevent our sausage from turning into a salad or dessert.

Overall, Meatopia was a mega success and our mouths were more than satisfied with everything there was to offer. Since last year’s event was a scorcher and this year’s event was weighed down by water, we can’t wait to see what kind of weather happens next year!

Check out more of our Meatopia coverage: here

Meatopia Preview: Sizzling Veal Brisket


When you’re known for your smoked meat sandwich and (literally, as in yesterday!) just published your first cookbook, what should you cook for hungry meat festival patrons?

This is the question that Mile End’s Noah Bernamoff had to ask himself when coming up with his Sizzling Veal Brisket with Charred Garlic Scapes, a combination of tender slices of veal brisket ribboned with fat and topped with color vegetables. It was almost too beautiful to eat!

Find out more about Meatopia here:

Meatopia Preview: Paella de Puerco

Only four more days until the mega meat festival Meatopia and we’re counting down in anticipation with a look at some of the amazing meat dishes from the Meatopia Preview Dinner.


Get excited for Saturday because Chef Anthony Goncalves of 42 The Restaurant is fixing up an amazing "Paella de Puerco" with jalapenos and the silkiest, softest egg I may have ever encountered.

If your mouth’s not watering after breaking the egg open and watching the yolk slowly spill out, then hopefully the pairing of the crunchy, perfectly crisp rice and sumptuous, fatty bites of bacon will give you an overwhelming feeling of satisfaction.

—Judith Pena, Assistant to the Editor-in-Chief

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Sink Your Teeth into THIS Food Festival: Meatopia


This event ain’t for the faint of heart, y’all. With a name like MEATOPIA, I half expect a big, bearded man to be yelling, maybe chanting, “Meatopia” through a megaphone. To my imagination’s luck, Rachael’s pal and founder Josh Ozersky is indeed bearded and incredibly passionate about meat, he even created a Meatopia Manifesto. (Read it here!)

So what exactly IS Meatopia? It’s one of the biggest Meat Festivals in the United States. (No, not that type of meat! Get your mind out of the gutter!) We’re talking over 45 world class chefs serving newly created dishes specifically for the event using cruelty-free, hormone-free, and antibiotic-free meat. And if thats not enough to impress you, these chefs are doing this all naturally—no gas grills here—AND outside.

Don’t worry though, if you can’t make it to New York for the event. We’ll be bringing you more coverage on this all-you-can-eat & drink full on meat bar through September 8th, 2012. Stay tuned for preview dishes, event photos and more!

—Judith Pena, Assistant to the Editor-in-Chief