Off-site parties are a fixture of the Show. We attended two outstanding ones: the French Pavilion cocktail party, and the wonderful Urbani truffle cruise.
There were many delicious tidbits at the French party, including jambon de Bayonne, with jolly jambonniers who even let me take a turn slicing the leg!
Jolly Jambon Slicers
Some excellent caviar was guarded by a glowering caviarista (rightly, too, or it would have been gone, gone, gone); and a rather fierce bartender portioning out a variety of French cidre.
Tight Rein on the Caviar
But They Were Not Discouraged
Fierce French Bartender
There was a bespoke cocktail of cidre garnished with Perlan elaborees au rhum – little pearls of encapsulated rum, very Modernist Cuisine, which burst intriguingly in the mouth.
Pearls in Cidre
Much Cidre
Also much mustard,
Ring of Mustard
Fruit, pastries, cheese, and an entertaining cake.
French Liberty Cake
All tres jolie, but upstaged by the Urbani cruise. It was very similar to last year, but alas, this time we couldn’t stay for the whole event, but departed before the boat left the pier. Still, we managed to experience the abbondanza of goodies to be sampled.
We were greeted at the gangplank by a wonderful antique gelato cart.
Gelato for Show
On the covered deck, there were tables holding such tidbits as burrata con tartufo and truffle maccheroni pie,
Burrata and Pie
then a pig becoming porchetta,
Whole Pig Being Served
and yet another haunch of ham (not that I’m complaining), and another caviar maven. This time we got to eat it off our thumbs!
Caviar and Ham Station
There was more food, a lovely view, several bars, and a band.
Lots of Food
View from Boat
One of the Bars
The Band
And finally, a working gelato cart! It made having to leave before sailing time all the more bittersweet.
Gelato, Again
And lastly, Part 3: The Future of Food
