Thanks to all who cooked, judged, and chowed down at our N’awlins Style Gumbo Cook-off: a benefit for Chefs for the Marcellus. About 175 gumbo lovers crowded into the subterranean confines of Jimmy’s No. 43, on February 19, to dip into 12 steamy pots of gumbo goodness prepared with local and sustainable ingredients, including produce from the Marcellus Shale region of upstate New York, and wild white Florida shrimp generously donated by Sea to Table. And the winners were: Brendan Corr (formerly of Co.), who won for Best Overall and the People’s Choice Award; Brent Sims of The Green Table for Most Local Ingredients/Awareness; Nissa Pierson of Ger-Nis Culinary and Herb Center for Most Creative; and Shameless Carnivore blogger Scott Gold for Best Gumbo with Smoked Duck in Backyard in Greenpoint. Special thanks to the hardworking judges who had the tough job of sampling the wares… Well, someone had to do it. The “someones” were Heather Carlucci, Pastry Chef at PRINT and Chefs for the Marcellus Co-Founder; Will Blunt, Starchefs.com Managing Editor; Curt Ellis, FoodCorps founder, filmmaker and activist; and Chef Emma Feigenbaum.
Just in time for Mardi Gras, we’re inviting chefs — professionals and amateurs — to help us fight fracking by competing in a New Orleans Gumbo Cookoff. The event, at Jimmy Carbone’s East Village restaurant, Jimmy’s No. 43, on Sunday February 19, 1-3 p.m., will benefit Chefs for the Marcellus. Participants include The Green Table, NYC Hot Sauce, Goat Town, and others. Sign up, or learn more!