On the evening of Saturday, October 4, the TASTE: Sullivan Catskills Food and Wine festival presented its “Best of Catskills Tasting Experience”, a highlight of the four-day food and wine festival that took place from October 2-5. A showcase of some of the region’s best cuisine, the event was sponsored and curated by the Sullivan Catskills Visitors Association in collaboration with their partners a21, Resorts World Catskills, Bethel Woods and Foster Supply Hospitality.

The tasting experience was held at the Doubletop Bar & Grill at Resorts World Catskills, located right off the casino gaming floor. Amidst a spirited atmosphere, a mix of local and regional guests chatted with chefs while visiting different stations to sample small dishes from both local and East Coast restaurants. 

Meatier dishes included hickory smoked brisket canapés from Mark McLewin of Neversink General Store in Neversink, chopped chicken liver from James Bailey of RAE’s in Margaretville, braised Short Ribs from Kevin Des Chenes of Newport Mansions in Newport, RI, and pulled pork sandwiches from Scott Conant’s The Kitchen restaurant at Resorts World Hudson Valley.

Seafood dishes included pan seared scallops from Conant’s Cellaio Steakhouse at Resorts World Catskills, fragrant scallop crudo from Giorgio Rapicavoli of Luca Osteria & Eating House in Coral Gables, FL, and Bar Mutz Sticks (caviar on mozzarella sticks) from Robbie Felice of Bar Mutz in Westwood, NJ. 

Other highlights included pasta carbonara mixed in a wheel of cheese from Edison Narkaj and Michael Colombo of Pasta D’Oro, in Wurtsboro, and creamy Labneh with Pistachio-Rose Dukkah from Ayesha Nurdjaja of Shuka and Shukette in New York City. 

The other events during the festival included dinner experiences with Conant and Felice at Cellaio and Eric Leveillee and Rapicavoli at The DeBruce, and a brunch at Bethel Woods with chefs Nurdjaja and Joel Trocino of Bethel Woods. For information on next year’s event, visit www.tastesullivancatskills.com.

Article written by Rita Catinella Orrell: Read the full article here.