NEW YORK, NY :: MARDI GRAS 2013 // beard foundation, daniel delaney bbq, ducks eatery, calliope, astor bake shop, maison premiere

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Mardi Gras came to NYC, so I celebrated Fat Tuesday at the James Beard Foundation House! The 2hr reception featured six different food establishments from NYC & Brooklyn:

  • Maison Premiere of Williamsburg
  • Delaney BBQ of Brooklyn
  • Calliope of East Village
  • Ducks Eatery of East Village
  • Astor Bake Shop of Astoria
  • Resto of NYC!

Needless to say, there was a lot of food and tons of alcohol… but Mr. Beard supervised the entire night #authorityfigure #respect

Maison Premiere of Williamsburg:


  • Seafood Tower: Impressive. I cannot even begin to explain how much work went into this tower of seafood. The shells were cleaned and trimmed… then refilled with seafood- can you say quality?


  • Maison Absinthe Colada: I thought absinthe was illegal in the USA, and if it still is… now I know why. The colada was by far my favorite drink of the night; hints of absinthe covered in pineapple? Yes, please.
  • Frenchmen’s Roulette: Fragrant and strong all at the same time- definitely not a drink for lightweights!

Delaney BBQ of Brooklyn:


  • Brisket: Hunks of semi-fatty brisket that oozed with flavor and juice into a thick piece of bread- needless to say, crowd pleaser.
  • Pork Ribs: You know the ribs that just fall of the bone? Well these were those ribs on steroids; I ate sweet, smokey, tender ribs the length of my forearm every time they passed in my direction.


  • Pickle Back: I saved this shot for last. Straight whiskey? Pickle juice? What? But to my surprise, it has become a new favorite… and I may or may not have had two.

Calliope in the East Village:


  • Scallop Crudo with Blood Orange, Grapefruit, and Arbequina Olive Oil: Possibly my favorite dish of the night. Fresh scallops, the right amount of citrus… and oil that makes you appreciate an olive.
  • House-Smoked Sablefish with Pickled Beets and Sour Cream

Ducks Eatery of East Village:


  • Smoked Lamb Merguez Sausage Corn Dogs with Buttermilk Curry and Preserved Stone Fruits: I mean, if you’re going to do a corn dog, this is way to do it. Thick batter with a lamb link of sausage in the middle.
  • Country Gumbo with Aged Smoked Duck, Pickled Oysters, Black Garlic Roux, and Young Fennel: A true representation of the south with hints of luxury served by the spoonful.


  • 7th Ward Slick: Strong combination of awesome (the awesome included Yoo-Hoo; and yes, they still exist). I especially liked the spice on the glass to cut the flavor of the alcohol. 

Astor Bake Shop of Astoria:


  • Red Velvet Cupcakes: DELICIOUS! Mini red velvets with cream cheese frosting! They were so moist and had hints of flavor bursting throughout the cake.
  • King Cake: Do you know the significance of a trinket found in King Cake during Mardi Gras?? Find out below :)


  • I was crowned Queen of Mardi Gras by Astor Bake Shop when I picked up a piece of King Cake with an almond inside! Luckily I was with my friend Liz (fellow blogger and southern belle) who told me the almond was significant… otherwise I wouldn’t have thought twice about it!
  • Fellow Super Foodspotter, Howie and I finally got to meet in person at the Mardi Gras event! #6DegreesofRestaurantSeparation


The Chefs truly out did themselves; palates were pleased, taste buds were tickled and drinks were constantly being poured.

Couldn’t have had more fun with such good people and amazing food! I mean, where else would friendships be made over pickle back shots (whiskey with a pickle juice chaser)?

Happy Mardi Gras from the Queen!! xoxo

To attend a James Beard event, sign up here!

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  • Were the scallops in the shell from Taylor Bay? 

    • littlemisslocal

      Hi Chef those were Massachusetts Sea Scallops & Massachusetts Bay Scallops. The only seafoos served from the shell were the oysters, otherwise I believe the rest were plated in. Here’s the seafood menu: Assorted East Coast, West Coast, Kumamoto, Belon, and Olympia Oysters; Massachusetts Sea Scallops with Pear and Horseradish; Massachusetts Bay Scallops with Lemongrass and Thai Basil; New England–Style Nova Scotia Lobster; Maine Crab with Piment d’Espelette and Rouille; Maine Sea Urchin with Marinated Pineapple; and Long Island Razor Clams with Celery Root and Apple