Sampling The Flavor Of The U.S. Open


The U.S. Open will begin this coming Monday, Aug. 29, but the media was invited to a press conference featuring the fabulous chefs delicacies that will be featured throughout the days of the U.S. Open.

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The chefs were onhand to speak of the new surprises and great favorites which will tantalize your taste buds this year when you attend the venue. This medley of talent were all fabulous and Chef Morimoto even sang for the crowd!

David Burke has introduced a new Angry Taco which is made with carne asada beef with David Burke coffee BBQ sauce, cheddar cheese, crispy onions and cilantro served on white corn tortillas. These are yummy.

Fuku by David Chang is a spicy chicken sandwich with habanero brined thigh, pickles and Fuku butter.

I loved the Korilla BBQ by Edward Song which was a rice bowl with thinly sliced ribeye steak, carmelized Kimchi, bean sprouts, fire roasted corn and garlic.

Soom Soom had a wonderful original humus which was organic and the pita light and fluffy was gluten free. Quite tasty and very healthy.

Tony Mantuano created wine bar food of the likes of Ouzo Shrimp which mated shrimp with potatoes, jalapenos and Greek Ouzo. His smoked chicken panini was delightful with artichoke, bufula mozzerella and arugula.

There was definitely so much more that was so incredible. Tuna Tartare, Well Hun “Clothes line” Bacon, gazpacho and cheesecake pops were to die for. As were the Maiz Asado con Alioli Y Queso Dotija from Toro Restuarant & Bar.

The sushi and sashimi by Chef Morimoto was fresh and tasty. Morimoto has a restaurant in the Meat Packing District in the city.

To top off these pleasures was a signature cocktail expressly made for the U.S. Open called the Grey Goose Honey Deuce which you must try. The cocktail contains Grey Goose vodka topped with lemonade and Chambord garnished with honeydew melon balls. Introduced in 2009 for the U.S. Open, it is the perfect compliment to accent the wonderful dishes available at the pinnacle of tennis venues.

The quality of food at the U.S. Open is unparallell to any sports venue in America. With the gourmet food, wine and drink reaching new heights, it is a place that must be sampled and sampled again.

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Elizabeth Johnson is editor of Manhasset Press and Manhasset Press Magazine. Growing up in nearby Garden City and attending New York University, she is well-versed in the locale and knowledgeable about the beat she covers. Her community involvement is extensive and includes the Manhasset SCA, Kiwanis International, Manhasset Chamber of Commerce, St. Mary’s Church, and various civic and local charitable organizations. Curious by nature, her travels, community service, love of the arts as well as local sports give her the inside view to unique content. During her time at Anton, she has received several awards from the New York Press Association and the Press Club of LI, including the coveted "Best Community Newspaper" several years in a row.


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