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All The Delicious, Collaborative Eats From 2016 Taste Talks All-Star BBQ In Brooklyn

Sunday afternoon's All-Star BBQ, the capstone event of Taste Talks festival, highlighted unique collaboration among New York's top chefs, bands, and celebrities. Ranging from pulled pork grilled pizza to chicken thigh sandwich, here are some of my favorite bites.

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Pig & Khao x 8G Band

This12-hour baby back rib was marinated in a melange of sauces and spices like teriyaki, garlic hosin, and fish sauce for complex yet satisfying flavor. The rib was topped with crispy garlic, scallions, and cilantro for additional flavor and texture profiles.

DBGB Kitchen & Bar x How to Dress Well

The lone vegetarian dish at the event was also one of my favorite. Flavorful Japanese eggplant over pistou sauce was accompanied by tomato marmalade, piquillo peppers, and crispy puffed rice.

Morgenstern's Finest Ice Cream x GG's

You are free to enjoy dessert first with this dish from Morgenstern and GG's. Alongside a skewer of grilled pineapple, cipollini onion, cherry tomato, and Huli Huli roast pork with a side of coconut rice was refreshing pineapple sorbet.

Greenpoint Fish & Lobster Co. x Blue Point Brewing

The aphrodisiac oyster was beautifully grilled with seaweed butter and Prop Stopper Seaweed IPA to produce an earthy undertone, and topped with a sprinkle of bread crumbs.

Soho Tiffin Junction x Speedy Romeo

If you ever had trouble deciding between curry or pizza, then this dish is made for you - on top of warm baked naan were a spread of chicken tikka masala, basmati rice, cilantro, and pickled onion.

Hard Times Sundaes x Fletcher's BBQ

This All-American burger just got upgraded to something revolutionary. Beyond the traditional ground beef patty, this burger featured smoked brisket patty topped with smoked pub cheese and creamy slaw, all sandwiched in between soft potato roll.

Momo Sushi Shack x Jarobi White

A bite of this sandwich delivered all the textures and flavors you could think of: crunchy, moist, sweet, savory, and soft! In the potato roll rubbed with yuzu were organic free range chicken thigh, peach gastrique, apricot, pickled onion, romaine, and Kewpie mayo.

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