Patrick Fahy greeting attendees and serving up Gochujang ice cream in the Chung Jung One booth
Waring Commercial's Executive Chef Fabrizio Bottero crafting white pizza in a portable Waring oven
At its best, ICC brings together the culinary community from the far reaches of the country and globe. This year, more chefs than ever flew in to present techniques and food to their peers on the Chefs Products Fair floor. Mike and Pat Sheerin got brotherly, celebrating pork (succulent necks, specifically) in Alto-Shaam’s booth. US. Foods supported the second iteration of EAT@ICC Food Carts, pulling in chefs John Bates and Brandon Martinez from Austin, Jeremiah Bullfrog from Miami, Leah Cohen from NYC, and Maine’s Justin Walker. In the Chung Jung One booth, Chef Justin Meddis of Rose’s Meats and Sweets in Durham, North Carolina, showcased his signature charcuterie using gochujang red pepper paste, Chicago’s Bill Kim served hominy and rice cake stew with a gochujang-braised lamb shank.
ICC staples Johnny Iuzzini and Sam Mason made wildly innovative ice creams for sampling in Waring Commerical’s booth. On Day 3 of ICC, Pastry Chef (and NYC pastry community man) Michael Laiskonis brought his desserts to PreGel America and Steelite International’s pop-up. Over in Jade and Meat & Livestock Australia’s Savory Pop-up, Jeff McInnis debuted his soon-to-open New York City restaurant, Root & Bone, for rabid Day 3 attendees. Aki Kamozawa and Alex Talbot also released (and sold out) their newest cookbook, Maximum Flavor, with Kitchen Arts and Letters, who makes it possible year after year to sell presenters cookbooks.
The Products Your Kitchen Is Missing
The impressive 360 set up at PolyScience's booth, featuring a range of their innovative culinary technology
Versatile plateware offerings by Steelite International
Sparkling and Still water from Vero
Vita-Prep 3 in the Vitamix Lounge
What better venue to showcase new kitchen wares and equipment than the Chefs Products Fair Floor? This year debuted Winston’s CVap Pod—a small footprint machine that can thaw, proof, poach, roast, steam, sous vide, confit, precision hold, ferment, dehydrate, bake (and presumably run your FOH). To demonstrate its versatility, the Winston crew made a Kentucky feast of Woodlands Pork Forest-fed Ham and Charcuterie, Curehouse Vintage Cured Pork, and Bourbon Barrel Soy Sauce. PolyScience brought their Innovator-Award winning CHEF Series Model 300 Chamber Vacuum Sealer that they showcased for its recipe development and small batch production prowess. And for the first time at ICC, Jade demonstrated its DryFlow Wok Range and its innovative cooling system (netting Jade its first Innovator Award). Chef Works also showed off the cooling abilities of the StarChefs Chef Jackets with 100 percent 120-guage cotton and Cool Vents underarms and back.
Arcobaleno brought in Philly Chef-Photographer-Innovator-Blogger Shola Olunloyo to demonstrate the full potential of their pasta extruder and pasta cooker—with an elevator that removed pasta from cooking liquid as soon as it’s al dente. Nespresso proved that big flavor (and a welcome caffeine boost) comes in a small package with its new Zenius model—your espresso was made in 35 seconds flat, in case your were wondering. Montague’s Legend Heavy-Duty Steakhouse Broiler felt more than at home in the Meatpacking District. Vitamix provided much-needed respite for tired clogs in the Vitamix Lounge each day, but on Day 3 of ICC, the Vitamix Challenge proved (yet again) the versatility of the blender with Chef Evan Hennessey cooking his dishes with the machines ambient heat.
Mario Hiraldo Regalado carving Iberico Ham from Spain
Patrick Fahy's Pastry Pop-Up sponsored by PreGel AMERICA
Patrick Fahy describing his menu at the Pastry Pop-Up Presnted by PreGel AMERICA and Steelite International
PROMPERU serving up Peruvian delicacies and Pisco drinks in their booth on the product floor
When technology and talent merge at ICC, deliciousness follows. From 11am to close each day of ICC nearly 2,000 chefs cycled through the Chefs Products Fair floor in search of the next great bite. This year, pastry chefs broke boundaries with Patrick Fahy dipping into gochujang for desserts in Chung Jung One’s booth, and Philip Speer presenting “A Taste of Asia” in the Pastry Pop-up, presented by PreGel America and Steelite International. Modeled after traditionally savory dishes, Speer took diners to nearly every pocket of Asia: Vietnam, India, China, Japan, and Thailand. Hector Solis picked up from there in the PROMPERU booth, taking attendees to his native Peru with simple, otherworldly ceviches only a master could produce. The Trade Commission of Spain prepared paella and brought along their chefs’-best-friend pantry of jamón Ibérico, olive oils, olives, and cheeses.
Closer to home, Unified Brands represented the flavors of New Orleans with oyster stew made in the Groen tilt skillet, and Phillip Lopez prepared charcuterie from his upcoming NOLA restaurant, Square Root with Alto-Shaam. Fresh Origins’s modern mix of micro greens and (award-winning) Flower Crystals and Williams-Sonoma’s Oak-smoked Chardonnay Salt demonstrated (bite after bite) that premium, flavor-packed “garnishes” have the power to transform a whole dish. And what would the Chefs Products Fair be (or chefs, really) without something to wash it all down with? Brewery Ommegang set up shop with a free-flowing beer bar servings its Witte, Rare Vos, Hennepin, Abbey Ale, and Three Philosophers. And the Somm and Mix bars poured on pace with the excitement, and buzz, of this year’s ICC.
Photos by: Anna Beeke, Clay Williams, Ellen Wolff, Ester Soligue, John Keon, Ken Goodman, Laura Thompson, Mark Kohlman, and Shannon Sturgis