With the help of three well-known New York chefs, Tuttorosso Tomatoes collaborated with The FeedFeed, a digital network created to unite people who love to cook, in an ultimate throwdown of 3 different food bowls. In a gorgeous 3,000 square foot studio in Bushwick, the feedfeed’s studio is welcoming and chic, with candles of all sizes, flowers of all varietals, and 5 different stations of food and drink surrounding the kitchen. A live DJ kept things upbeat despite subzero temperatures, and a few members of the Murray’s Cheese team was in attendance, hand spinning fresh mozzarella.
First up was Chef Jason Hall of Legasea Brasserie, with a spectacular Seafood Marinara Pasta. It was comprised of a delightful assortment of shrimp, scallops, and lobster, all cooked perfectly and served alongside black shells and a spicy Tuttorosso tomato sauce. The real clincher for me was the crunchy, garlicky bread crumbs that gave it texture, making it my favorite dish of the night.
Chef Brad Warner of Bodega Negra created a dish that came with a shot of Casa Azul tequila, which definitely gave it a slight edge in this very tough competition. His Cochinita Pibil bowl featured decadent pork cheeks braised in a Tuttorosso tomato sauce, a light pico de gallo, stewed pinto beans, herbed rice, pickled onions, and the most sturdy, crispy tortilla I’ve ever tasted.
Chefs Maiko Kyogoku and Emily Yuen of Bessou crafted a soul-healing bowl of curried shakshuka, somehow melding a plethora of ingredients into one cohesive dish. It was the perfect cure to the coldest day of the month by far.
Though the competition was stiff, Chef Brad Warner’s Cochinita Pibil bowl took home the prize, and the feedfeed’s beautiful space really exemplified the playful elements of this event.
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