The Ultimate Food Marathon?
The idea of the Food Marathon seems to be catching on. Last time Steve Plotnicki introduced a foreign chef to New York's best.
This time he brings another guest (restaurant critic for The Observer, Jay Rayner) on an astronomically priced and sized food marathon in New York City. They hit five of the city's (and possibly the nation's) best restaurants in six hours in search of the perfect meal. I've never had lobster on a food marathon- they had it twice at one restaurant:
one poached in olive oil and served with violet artichokes young fennel, chanterelle mushrooms and lemon verbena nage and Nova Scotia lobster mitts, poached in butter with tomato pain perdu, romaine lettuce, sweet 100 tomatoes and applewood smoked bacon emulsion.Steve is a masterful marathon planner, far exceeding anything I could imagine due to his deep pockets and contacts within the industry. Fortunately, he's promoting the idea of the food marathon, so someday I can make it my day job.