What will you Eat@ICC?

What will you Eat@ICC?

What will you Eat@ICC? Presented by PreGel and Steelite

30 food carts, two pop-up restaurants, and 40 of the hottest chefs and artisans in the United States—all gathered to feed 3,000 hungry industry diehards. It's more than lunch. It's our Eat@ICC, where for a few bucks you'll have the chance to chow on some of the best food in the country.

Food Cart Fl(eat)

Each day at lunch and every networking break, a new batch of food carts will invade the Chefs Products Fair floor. It's chefs feeding chefs feeding on the community of ICC. Come hungry.

Joaquin Baca
Brooklyn Star – Brooklyn, NY
Fried Oysters and Waffles with Smoked Cream Corn, Burnt Onion, and Green Tomato Chow Chow

John Bates and Brandon Martinez
Noble Sandwich Co. – Austin, TX
Venison Blood Sausage, Yellow Eyed Beans, Hoja Santa, and Pickled Mellon

Rich Buceta
SingleCut Beersmiths – Queens, NY

Jeremiah Bullfrog
Gastropod – Miami, FL
Duck Ham Cuban with Mustard and Whipped Duck Lardo

Marcus Burnett and Ethan Long
Rockaway Brewing Company – Queens, NY
ESB, English-style Ale

Eli Cayer
Urban Fermentory – Portland, ME

Danielle Centeno and Hallot Parson
Escazú Artisan Chocolates – Durham, NC
Mascarpone Ganache and Pistachio Croquant

Leah Cohen
Pig and Khao – New York, NY
Southern Curry-fried Chicken Wings with Pickled Watermelon Rind

Francis Derby
Cannibal – New York, NY
Steak Tartare, Béarnaise, and Crumpet

Carlos Enriquez
Patina Restaurant Group – Los Angeles, CA
Bacon-Maple-Bourbon Bombolinis

Dani García
Manzanilla – New York, NY
Croquetas de Sepia: Squid Ink-Cuttlefish Croquettes with Citrus Aïoli

David Gilbert
Tuk Tuk Taproom – San Antonio, TX
Pla Nueng Ma-Nao (ปลานึ่งมะนาว): Banana Leaf-wrapped Fish, Lemongrass, Lime, and Chile

Evan Hennessey
Stages at One Washington – Dover, NH
Lacquered New Hampshire Pig Leg, Hay-smoked Creamed Corn, Black Garlic, Heirloom Tomatoes, and Marcona Almonds

Tyler Prokop
Birreria of Eataly – New York, NY

Mike Isabella
G Sandwich Shop – Washington, D.C.
Spiced Baby Goat Sandwich with Harissa, Lemon Potatoes, and Oregano

Leigh Kellis
Holy Doughnut – Portland, ME
Maine Potato Donuts: Cinnamon Sugared and Dark Chocolate-Sea Salt

Kyle Knall
Maysville – New York, NY
Smoked Yukon Potato Purée, Brussels Sprouts, Carrots, and Country Ham

Shuna Lydon
Amanda Cook
Cookshop – New York, NY
A Bite of the Big Apple featuring Emmer & Einkorn Heritage Grains

Justin and Katie Meddis
Rose's Meat Market and Sweet Shop – Durham, NC
Suffolk Ham with Baked North Carolina Peanuts; and TCHO Chocolate Rochers

James Merker
Mile End Delicatessen – Brooklyn, NY
Poutine: Hand-cut French Fries with Cheese Curds and Chicken Gravy

Ricky Moore
Saltbox Seafood Joint – Durham, NC
Crab Grits, "Saltbox" Style with Fried Spiced Broccoli

Jeremy Nolen
Wursthouse Schmitz – Philadelphia, PA
The Bavarian: Smoked Bavarian Sausage, Horseradish Sauce, Bavarian Cole Slaw, and Crispy Onions

David Santos
Louro – New York, NY
Warm Fall Lamb's Tongue Salad with Chilled Portuguese Horchata

Luis Villavelazquez
Les Elements Patisserie – San Francisco, CA
Charred Fig Leaf, Potato Biscuit, and Soft-poached Quail Egg

Justin Walker
Earth – Kennebunkport, ME
Fried Winter Point Oysters, Padron Pepper Relish, Bacon, and Nepitella

Will Zuchman
formerly of Alma de Cuba – Philadelphia, PA
Hamachi, Grapes, and Dashi Vinegar

Andrew Taylor and Mike Wiley
Eventide Oyster Co. – Portland, ME
Lobster Roll with Brown Butter Vinaigrette

Pop-up Restaurants
In the Eat@ICC Savory and Pastry Pop-ups you can score a reservation with some of the most exciting chefs and pastry chefs in the country. You'll get three courses and 30 minutes to sate your hunger for brilliant cuisine. Register for ICC today, to purchase your tickets.

Savory Pop-up
Presented by Jade Range
and Meat & Livestock Australia

Sunday, September 29
Chef Bill Kim
BellyQ – Chicago, IL
Asian Australian Beef Pastrami, Green Papaya, Belly Fire, and Horseradish Sauce

Chinese Eggplant, Seasonal Kimchi Wrinkle Beans, and Australian Lamb Fried Rice

Australian Lamb Shank, Carrot Chimichurri, and Chickpeas

Monday, September 30
Chef David Bazirgan
Fifth Floor – San Francisco, CA
Goat Tartare, Mission Figs, Goat's Milk Curds, Fig, Urfa Chile, Argan Oil, and Lavash

Uni Flan, Aged Kaffir Lime, Saffron, Crab, and Szechuan Pepper

Australian Beef Wagyu Culotte, Eggplant, Tomato, Sumac, and Beef Tendon

Tuesday, October 1
Chef Jeff McInnis
To-Be-Announced – Anywhere, USA
Potted Australian Goat, Lamb "Slim Jims," Pickled Heirloom Vegetables, and Crispy Roots

Caramelized and Pulled Australian Beef Brisket and Smoky Plantain Crème

Bone-in Australian Rack of Lamb, Barbecued Carrot Glaze, and Little Roots

Potatoes, Horseradish, Aged White Cheddar, and Thyme

Brussel Sprout Leaves with Lamb Pancetta, Green Apples, and Tabasco Pumpkin Seeds

Pastry Pop-up
Presented by PreGel America and Steelite International

Sunday, September 29
Pastry Chef Philip Speer
Uchi – Austin, TX
A Savory Taste of Asia:
Dessert Flavors Reconsidered

Pho Foie, Vietnam:
Apple, Hazelnut, Aerated Foie Gras, and Pho-style Toffee

Black and White, Thailand:
Tom Kha Discovered with Tamarind, Tomato, Galangal, Kaffir Lime, Coconut Milk, Basil, and Cardamom

Peanut and Curry, India:
Peanut Butter-soaked Cake, Orange, Peanut, and Sweet Yellow Curry

Yokai Bon Bon, Japan:
Okashi Yoshi with Yuzu, Green Tea, Kale, Blueberry, and Crispy Quinoa

Candied Cashew Noodle, China:
Crispy Noodle Ice Cream Cone with Orange and Cashew Soft Serve

Monday, September 30
Pastry Chef Patrick Fahy
Sixteen at Trump International Hotel & Tower – Chicago, IL
West Coast through East Coast

California-Wisconsin Creamsicle: Frozen Milk, Streusel, and Orange Sorbet

Illinois-Kentucky-Georgia Pain Perdue: Bourbon, Pecan, and Sweet Corn Ice Cream

Virginia-New York Black and White: Mast Brothers Chocolate Ganache, Candied Peanuts, and Popcorn Ice Cream

Tuesday, October 1
Pastry Chef Michael Laiskonis
Institute of Culinary Education – New York, NY

Parsnip Brulée and Sponge, Hazelnut Cream, and Browned Milk Solids

Apple Confit:
Cinnamon Toast Ice Cream and Red Wine Caramel

Mont Blanc:
Cocoa Sablée, Chestnut Cream, Pear Sphere, and Vanilla Parfait

Proceeds from Food Carts and Pop-ups will be donated to Careers through Culinary Arts Program (C-CAP).