Tagged: financial district, interview, manhattan, ok One Comment
Disclaimer: I was invited to try the food at SouthWest NY. That said, there is no bias in this review. If ever, I am invited or given free product I will make sure to note that in a disclaimer much like this.
Earlier this week, I got an email from a PR company to come to a preview of EAT: The World Financial Center Restaurant Showcase at SouthWest NY. The event is on 10/7 and boasts 20 restaurants that will be serving up dishes from $1-5. The dish I was there to eat was SouthWest NY’s Pumpkin Seed Crusted Salmon with Mango-Jicama salsa. The word salsa made me a qualified food writer, I assume. The invite also said that I’d get a chance to meet and greet the Executive Chef Wade Burch.
When I got there, I quickly realized I was going to get some quality time with Wade. He greeted me and let me know that I could have a margarita, so I did. While I waited for my salmon, I learned about Wade’s background as the Executive Chef for Merchants Hospitality including that they have a burrito shop I want to go to, Oaxaca Grill in Manhattan not to be confused with my favorite taco shops in Brooklyn, Oaxaca. We sat down and a few minutes later and the salmon arrived on the table. I don’t eat a lot of seafood, but when someone tricks me with salsa, I’m glad to try it.
The salmon was tender and the mash underneath was really good. The salsa found itself at the wrong end of my plate, until I remembered I’m there because of the salsa and grabbed a bite. It worked perfectly with salmon’s flavors, the sweetness of the salsa and saltiness of salmon was a lovely combo. As we talked more, he asked about my work and remembering I was the Nacho guy, he said I needed to eat their nachos.
Wade suggested we go with the beef, which is a chili he’s perfected from growing up in Texas meaning bean-less. I’m not usually a fan of meat on my nachos but the chili was pretty good here. As I dug through, sometimes I came up empty with toppings or with way too much on a broken chip. I did like the guac, which he of course keeps very simple with just the key ingredients: avocado, cilantro, lime, garlic and the tiniest amount of tomato (1:30 ratio of tomato to avocado). Wade admitted to me that he had to draw back the spice and add in the colored chips as a result of the restaurant’s clientele, but I can’t hold that against him.
Something else to mention is that this plate if you can’t tell, is MASSIVE. I think I could have invited Kool and the Gang and we still might not finish the plate. Also, the view of New Jersey, strangely enough, is really enjoyable with the sunset. I think I may have had a moment with Wade when he told me about his Tostitos scoops method of nachos for his family, no mess just delicate delight.
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