2015-08-05 / Features

The Catskills Comes To Queens


An amazing dish cooked inside of a tagine by Chef Hugue Dufour, founder of M. Wells Steakhouse, 43- 15 Crescent St. in Long Island City. 
Photos Jason D. Antos An amazing dish cooked inside of a tagine by Chef Hugue Dufour, founder of M. Wells Steakhouse, 43- 15 Crescent St. in Long Island City. Photos Jason D. Antos Flushing Town Hall was host to a group of Catskills restaurants, brewers, vintners, and cider makers at a special Catskills Comes to Queens Backyard BBQ.

The August 1 event featured local fare as well, including acclaimed pit masters Josh Bowen of John Brown Smokehouse, Long Island City and Big Lou Elrose of Charred, Maspeth, serving sumptuous tastings of meats smoked low and slow over hardwood smoke.

More than 20 chefs were featured, including Chef Hugue Dufour of M. Wells Steak House, Chef Andy Doubrava of Salt & Fat, Chef Danny Brown of Danny Brown Wine Bar & Kitchen, Chef Graziano Tecchio of Mint, Fruition Chocolate, and Vulto Creamery, plus brewers, vintners, cider makers and live entertainment.

The variety of food was as diverse as the host borough. More than 200 guests feasted on rabbit Mortadella hot dogs from Ed Cotton of Sotto 13, Gigantic lamb tagine from Chef Dufour, Cuban-Chinese spit roasted goat from Humberto Guallpa of Calle Dao, cold smoked and seared beefsteak from Fletcher’s Brooklyn BBQ, whole hog BBQ from Arrogant Swine, crispy tripe with Sichuan peppercorn and jalapeno from Landhaus, Astoria’s own Astor Room which served creamy pork belly with grits and juicy lamb sliders from Harry Hawk of Shnack.


Crispy tripe with Sichuan peppercorn and jalapeno from Landhaus. Crispy tripe with Sichuan peppercorn and jalapeno from Landhaus. On the second floor of the historic town hall, was a craft wine tasting gallery with live bluegrass music and desserts from Chef Rudolf Merlin, Executive Pastry Chef at Cr̬me РThe French Bakery in Flushing.

—Jason D. Antos & Annette Hanze Alberts



Chef Will Horowitz of Duck’s Eatery served up delicious smoked beef tongue sliders with birch bark mayo and pickled heirloom tomatoes. Chef Will Horowitz of Duck’s Eatery served up delicious smoked beef tongue sliders with birch bark mayo and pickled heirloom tomatoes.

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