Shop

New York City Wine & Food Festival Grand Tasting Event


 

 

We had so much fun partnering with Monogram to sponsor the New York City Wine & Food Festival Grand Tasting on Sunday, October 15th. The event was a 130,000 square-foot culinary wonderland showcasing demonstrations and delicious food prepared by the best chefs in the tri-state area. Renowned chefs Marc Bauer and Frank Pinello teamed up to demonstrate cooking with the beautiful Monogram Pizza Oven.

INTRODUCING THE MONOGRAM PIZZA OVEN

 

 

The Monogram Pizza Oven was designed to match the capabilities of the best restaurant pizza ovens allowing pizza lovers to achieve the perfect pizza from the comfort of their home. The electric oven has three different cooking settings – Detroit, Neapolitan and New York Style, and the ceramic cooking surface inside can preheat all the way up to 1200 degrees Fahrenheit, which is 600 degrees hotter than most traditional ovens. The oven’s heating zones allow you to enjoy the crisping performance of traditional coal- and wood-burning pizza ovens with a cooking time of only two minutes. The installation process is quick and easy and the Wi-Fi capabilities allow your smart phone to become its control panel.

Marc Bauer

Born in Alsace, France, Chef Marc Bauer grew up learning about food and the importance of seasonality from his family’s farm. He started his culinary training at the age of 14 in Strasbourg’s Culinary School, and during the summer months would train in restaurants throughout France and Switzerland. Chef Marc holds two culinary degrees from France (BTH & BTS), a Bachelor’s of Science from SUNY College and has been a Master Chef of France (Maitres Cuisiniers de France) since 2004. He landed his first Executive Chef position at La Boheme in Carmel, CA, and then at Delices in Manhattan.

Chef Marc has spent the last 25 years at the International Culinary Center education and inspiring generations of culinary professionals, first as a Chef-instructor, and now as Senior Director of Culinary and Pastry Arts.

Frank Pinello

Renowned pizza chef and owner of Brooklyn’s famous Best Pizza and host of Viceland’s The Pizza Show, Frank Pinello knows everything there is about creating the perfect slice of pizza. Influenced by his Bensonhurst roots, Sicilian Heritage, and New York City pizzeria tradition, Pinello is dedicated to bring back Brooklyn’s glory days of high quality neighborhood slice joints.

Frank’s lessons in the kitchen started early while learning the secrets of his Sicilian grandmother’s cooking in her basement kitchen. These formative years influenced Frank to attend the Culinary Institute of America at Hyde Park. After graduation, his journey continued while making pizza at Giacomo’s with Chef Nate Appleman in the Hudson Valley, and at Roberta’s in Bushwick. These experiences coalesced in the successful opening of Best Pizza in Williamsburg.

Best Pizza’s distinctive Brooklyn flavor and style has made Frank in-demand across the globe. To date, Frank has helped bring a taste of Brooklyn to projects in Hong Kong, London, Toronto, and Los Angeles.

MOUTH-WATERING PIZZA

 

 

 

The schedule of events consisted of three different types of pizza tastings, including a Classic Margherita, Fall Harvest and a dessert pizza with caramelized apples. In addition to our culinary demonstration and tastings, we held a raffle for festival attendees to enter into for the chance to win a $500 AJ Madison gift card. We kept busy as pizza lovers lined up to experience the delicious food prepared by our very talented chefs.

DELICIOUS RECIPES

Classic Margherita Pizza

You can’t go wrong with a classic margherita pizza. We brought in delicious homemade red sauce from Brooklyn’s Amnon’s Pizza, and topped the pie with fresh mozzarella, extra virgin olive oil and a garnish of basil.

Ingredients for the dough:

  • Fresh yeast 5 g. (1 tsp) or ½ tsp if you use dry yeast
  • 150 ml water or 5 fl oz
  • 300 g all purpose flour or 10 oz
  • Salt ½ tsp or a pinch
  • Extra virgin olive oil ½ Tbsp or 15 g.

Ingredients for the topping:

  • One 35-ounce can peeled Italian plum tomatoes, cored, peeled, and seeded and lightly crushed, with their liquid
  • 60 milliliters extra virgin olive oil
  • 30 grams (2 tablespoons) garlic, ciselé
  • 1 small onion finely chopped
  • 1 branch celery, remove after cooking
  • 2 dried bay leaves
  • Oregano or basil, to taste
  • Salt
  • 5 oz or 150 grams of Mozzarella cheese shredded or cut into thin ¼ inch slices
  • 1 bunch of fresh Basil (wash and soak in cold water, remove the leaves from the stems and let dry on paper towels)

Procedure for the dough:

  • Mix the flour, water, and yeast by hand in a bowl (until homogenous).
  • Let rest for 20 minutes for the flour to hydrate.
  • Add the salt and oil and let rise at a temperature of 75F for about 2 hours or until the dough doubles in volume. (If you have a cold kitchen, place your dough in a turned off microwave, with a quart or two of hot water)
  • Press down the dough to its original size,
  • Portion into 2 pieces and shape into two balls. Let rise another hour. Now you have your two pizzas ready.
  • Note: If you do not use both pieces place immediately in the freezer and let defrost 24 hours before you use it.

Procedure for the topping:

  • Pass the tomatoes through a food mill fitted with the fine disc or crush them as fine as possible in a bowl with a wire whisk.
  • In a medium-size nonreactive saucepan, heat the olive oil over medium heat. Add the garlic and cook until it is a light golden brown color.
  • Add the onion, lower the heat and sweat until wilted. If the garlic becomes darker, add a few tablespoons of water, which prevent the garlic from burning. Simmer until wilted.
  • Add the tomatoes and bay leaves, celery branches. Season lightly with salt and simmer the sauce over medium-low heat, stirring occasionally until thickened, about 45 minutes. Remove the bay leaves and the branch of celery. Check the seasoning and add more salt if necessary.

Note: I would suggest buying your favorite tomato sauce and cheese for this pizza

Baking the pizza:

  • Place on a lightly floured pan and shape into an 8-10 inch pizza. You can use a rolling pin if you are not comfortable to stretch the dough with the tip of your fingers.
  • Let rest for about 10 minutes and stretch the dough further to 10-12 inches.
  • With a large spoon, spread the tomato sauce throughout the pizza, excluding the last ½ inch outer border.
  • Place about 2.5 oz or 75g of mozzarella on the pizza and place in the oven until golden brown.
  • When you remove the pizza from the oven, sprinkle the pizza with about 10 fresh green leaves of Basil and serve immediately.

Fall Harvest Pizza

This seasonal pizza is a crowd favorite. The sauce-less pie is topped with caramelized butternut squash, extra virgin olive oil, sour cream, and Parmesan.

Ingredients for the dough:

  • Fresh yeast 5 g. (1 tsp) or ½ tsp if you use dry yeast
  • 150 ml water or 5 fl oz
  • 300 g or 10 oz of all-purpose flour
  • ½ tsp or a pinch of salt
  • ½ Tbsp or 15 g of Extra Virgin Olive Oil

Ingredients for the filling:

  • 450 g or 1 lb of butternut squash (cut into discs about 1/3 inch thick, remove the skin with a paring knife, and cut into dices with a Chef knife)
  • 1/8 cup, 50 ml or 2 fl oz of Olive Oil
  • 300 g or 10 oz Sour cream
  • 1/8 tsp ground Nutmeg
  • 2 Tbsp or 30 g of flour
  • 50 g or 2 oz of Parmesan
  • 30 g or 2 Tbsp of honey

Procedure for the dough:

  • Mix the flour, water, and yeast by hand in a bowl (until homogenous).
  • Let rest for 20 minutes for the flour to hydrate.
  • Add the salt and oil and let rise at a temperature of 75F for about 2 hours or until the dough doubles in volume. (If you have a cold kitchen, place your dough in a turned off microwave, with a quart or two of hot water)
  • Press down the dough to its original size,
  • Portion into 2 pieces and shape into two balls. Let rise another hour. Now you have your two pizzas ready.
  • Note: If you do not use both pieces place immediately in the freezer and let defrost 24 hours before you use it.

Making the filling:

  • Place the sour cream, flour, salt, pepper, and nutmeg in a bowl. Stir with a small whisk until the flour is homogenous.
  • Put a medium sized fry pan on medium heat, add the olive oil and butternut squash, cook until lightly browned and soft. Season as needed with salt.

Baking the pizza:

  • Place on a lightly floured pan and shape into an 8-10 inch size. You can use a rolling pin or stretch the dough with the tip of your fingers.
  • Let rest for about 10 minutes and stretch the dough further to 10 to 12 inches.
  • With a large spoon, spread the sour cream mixture onto the pizza, excluding the ½ inch outer border.
  • Evenly sprinkle the butternut squash dices across the pizza, and add parmesan and honey to taste.
  • Bake in a pre-heated pizza oven or Monogram (top at 1300 F bottom at 650F) until crust starts to brown.
  • It should take 3 to 4 minutes.
  • Serve immediately.

 

 

 

 

 

We ran an Instagram Giveaway for 2 tickets to the Grand Tasting during the week leading up to the event. The tickets were valued at $370, and we asked those who participated in the contest to tag a friend and share their favorite type of pizza in the comments section of our post. Thank you to those who participated, and congratulations to Corey Schneid for winning this Giveaway – we hope you and your guest enjoyed yourselves as much as we did!

HELPING THE FIGHT TO END HUNGER

The Food Network & Cooking Channel New York City Wine & Food Festival presented by Coca-Cola raised over $10.5 million dollars to help fight hunger!

100% of the net proceeds at this four-day event benefited the Food Bank For New York City and the No Kid Hungry® campaign to end childhood hunger in America and the five boroughs of New York City.

 

 

 

Food Bank For New York City has been the city’s major hunger-relief organization working to end hunger throughout the five boroughs for more than 30 years. Nearly one in five New Yorkers relies on Food Bank for food and other resources. Food Bank takes a strategic, multifaceted approach that provides meals and builds capacity in the neediest communities, while raising awareness and engagement among all New Yorkers.

 

 

 

No child should go hungry in America, but 1 in 6 kids will face hunger this year. Using proven, practical solutions, No Kid Hungry is ending childhood hunger today by ensuring that kids start the day with a nutritious breakfast and families learn the skills they need to shop and cook on a budget.