the weekend buzz

“Brunch at King, Oysters at Back Forty, Chili Fest at Chelsea Market”

Brunch Begins at King

King, which Lou Ramirez opened in early January at 5 King Street in Soho, is starting up brunch this weekend. Chef Francis Derby, formerly of Momofuku Ssam Bar and WD50, is serving a menu that sounds fantastic: fried chicken thighs with garlic sauce and poached eggs ($12), fresh biscuits, scrambled eggs, and smoked haddock gravy ($14), eggs benedict with Oscar's Irish Whiskey bacon ($14), Bouchot mussels with beer, kale, and garlic bread ($18), and white chocolate chip pancakes with seasonal fruit, maple syrup and toasted pine nuts ($12). There's also something called Hopple Popple on the menu, a Dr. Seussian dish that came into its own in the American Midwest when Germans settled there. It's a frittata of sorts made from eggs, potato, onion and cheese with the addition of bacon, pancetta or pork belly. Yum.  

Brunch starts this weekend and is served both Saturday and Sunday from 11am until 3:30pm.

King is located at 5 King Street, corner of Sixth Avenue, 212.255.0700.

Oyster Encore at Back Forty

On Saturday, January 28th from 3:30PM-5:30pm head over to Back Forty for an afternoon dedicated to oysters from shores near and far, with Muscadet by the carafe, and local craft beer by the pitcher, along with passed snacks.

For $25 plus tax and gratuity equaling $32.22 (Brown Paper Ticket charge not included) you can drink beer and wine, and snack on tasty treats until they run out.  They will be featuring different types of oysters and tickets for the oyster stations will be sold at the door for $2.

Tickets on sale here for the January 28th event.  

Sunday is Chili Fest

Chili Fest is this weekend from 7-9:30pm at Chelsea Market. At this throw down for the ultimate celebration of chili, beer, and all things spicy, you'll have access to a 500-foot concourse of chili, served by dozens of NYC's best restaurants - Back Forty, Fette Sau, Porchetta, Fatty ‘Cue and many more-- and cutting edge chefs, all competing for the GOLDEN CHILI MUG 2012 title.

Samuel Adams is matching four of their favorite chili-eating beers and will be pouring from several locations in the concourse. Grab a ticket while they're still available.

Dickson's Farmstand Meats supplies each chef with 100% dry-aged, locally-raised beef from Wrighteous Organics in Schoharie, NY, as the base for their chili. In addition to providing a level playing field for the competition, the meat reflects the inspiration of the event: to use all the meat from responsibly-raised animals to create delicious food.

An exclusive panel of celebrity judges, including the James Beard House's Mitchell Davis, will vote on the 2012 Chili Champ of NYC.

Tickets are $55 each and proceeds go to Food Systems NYC in support of their effort to build a just and vibrant, regional food and farm economy, which promotes human and environmental health, and prevents hunger.

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