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Forbes
10 hours ago
- Entertainment
- Forbes
Top NYC July 4 Fireworks Viewing Spots—With Great Food To Match
Macy's 4th of July fireworks over the Brooklyn Bridge.. (Photo by) Getty Images Macy's famous 4th of July fireworks display in New York routinely switches back and forth between the rivers that border Manhattan; last year it was on the Hudson, this year it returns to the stretch of the East River surrounding the Brooklyn Bridge and the Seaport District. That means that several restaurants in that area will have unobstructed views and apart from the viewing opportunity, they're also featuring culinary offerings at the same level of the show. The House of the Red Pearl, one of the restaurant stops in the "Taste of Tin" on July 4th in the Tin Building by Jean-Georges. Tin Building by Jean-Georges Before the sky lights up, the Tin Building by Jean-Georges, star chef Jean-Georges Vongerichten's curated assortment of restaurants and food markets on the site of the former Fulton Fish Market, is offering a run through the various restaurants' specialties. The 'Taste of Tin' from 6:30 to 10 PM spotlights some of the chef's favorites: a selection of dim sum from The House of the Red Pearl; Steak Frites and Gruyère Cheeseburgers from T. Brasserie; specialty pizzas from The Frenchman's Dough; seafood creations including classic lobster rolls; cookies from the bakery and other treats. A premium open bar (including non-alcoholic offerings) is included in the ticket price (early bird tickets start at $353.86.) Afterward, although the bridge itself won't be visible, prime reserved seats on the South Plaza will have clear views of the fireworks launching from barges. A Chophouse Spread at the restaurant Carne Mare. Carne Mare Elsewhere on Pier 17 (but not the Rooftop—Macy's has full possession of that-or Chef Vongerichten's The Fulton unless you're invited to the private party there), another star chef, Andrew Carmellini, is presenting a chophouse celebration for the first year at his restaurant Carne Mare starting at 6:30 PM. (Early bird tickets: $325 plus tax.) Among the offerings: passed canapés such as Mozzarella Sticks & Caviar, Spicy Crab Lettuce Cups, Corn Agnolotti with black truffle and Scallops with saffron and trout roe alongside a raw bar of oysters, shrimp cocktail and snow crab claws. There will also be a carving station with Porchetta-Spiced Prime Rib, rustic potatoes, broccolini, and creamed spinach in addition to Wagyu Dogs and Grilled Clams from the grill. For dessert: Red, White & Blue Sorbet Cones, Lemon Meringue Tarts, Bomboloni and assorted festive biscotti. And after all of that: a reserved viewing space on Pier 17. The view from Harriet's Rooftop at 1 Hotel Brooklyn Bridge. 1 Hotel Brooklyn Bridge Over in Brooklyn, guests at Harriet's Rooftop at 1 Hotel Brooklyn Bridge will have a clear view of all from both the outdoor space and the floor to ceiling glass walled interior from 5 to 9 PM. There are several tiers of price and access: starting at $495.99 for general admission both to the rooftop and interior lounge plus an open bar and buffet; a starting price of $6,000 for a table indoors that includes bottle service, the buffet and an elevated menu including sushi, chilled seafood platters and caviar; a starting price of $10,000 for a table on the rooftop including bottle service and the same elevated food offerings and $15,000 for the same bottle service and food offerings with a table on the pool deck plus pool access for those who want to swim while watching the light show. The view from the rooftop of Time Out Market New York. Ali Garber Around the corner, on the other side of the Brooklyn Bridge, Time Out Market New York will offer clear views and a party atmosphere with live music on the fifth floor rooftop from 7 to 11 PM. There are ticket options for viewing only without the food ($160.10) but those opting for the buffet ($318.80) will get an unlimited spread from several of the market's vendors. Among them: Bark Barbecue known for their ribs, brisket and pulled pork; pizza specialist Fornino; plant-based Chinese specialties from The Rogue Panda and selections from the Levant region from Tanoreen. Providing the music: DJ Price Is Right; Natasha Diggs; L3NI of Soul in the Horn and DJ Scratch. MORE FROM FORBES Forbes New York's Joomak And Hear & There: 2 New Asian Tasting Menu Displays By Laurie Werner Forbes These 4 New York Hotels Get You Into The Hottest Broadway Shows By Laurie Werner Forbes Gjelina And Opto Are Serving Some Of The Liveliest Food In New York By Laurie Werner Forbes 3 New Choices For A Different, Delicious New York Brunch By Laurie Werner
India.com
01-05-2025
- Entertainment
- India.com
In Conversation with Kalagara Thrushna
Kalagara Thrushna (File) In the event that one has been to a wine tasting, drag brunch, or festivity dinner dining at Jean-Georges' Tin Building, the person has likely been under the extraordinary and understated influence of Kalagara Thrushna. Her crossing into this incredibly dynamic culinary arena stands testimony to the spirit of passion, versatility, and relentless pursuit of the craft. Cooking was learned by Thrushna at the tender age of five, which sparked her lifelong interest in the art. The Culinary Arts remained a cherished insight and hobby for her. Little did she realize the dynamics of that profession would inadvertently hinder her potential as an Artist in Cuisine! Then, on turning 26, Thrushna realized she could really turn her hobby into a career; with several leaps of faith armed by determination, grit, and phenomenal talent! Thrushna's beginnings in the culinary world were in Hyderabad, India, wherein she worked in kitchens ranging from traditional to modern, with severely high volumes to uphold the rich regional flavors. Dubai was where she expanded her horizons in bakery and pastry, nurturing a precision that would later become the hallmark of her aesthetic. The experience gained at 800Thali and Hummingbird Bakery gave her both macro and micro perspectives-scale and finesse, two crucial traits in professional kitchens. K.C. Gargkalz. Eventually, her extended pursuit of technical mastery took her to the Culinary Institute of America, where classical techniques and modern gastronomy were her subjects of immersion. Since then, she has worked her magic in various prestigious American kitchens, such as Salamander Resort and Boulud Sud. In each kitchen, she has honed her skills-a twisting relationship between beauty and discipline-whether by managing staff through service, up to the plating station, or designing stunningly stand-out dishes. Today, her work supports some of the most imaginative and pressure-filled functions under the Jean-Georges banner-each one buoyed by the wonderful world experience, artistry, and exacting standards she brings to every service. We sat down with Chef Thrushna to capture her ever-expanding habitat at the Tin Building, along with her experience at the Family Reunion Festival at Salamander Resort, and discuss the importance of finesse, discipline, and cultural storytelling in her craft. Let us start with the Tin Building. Certainly, one of the hottest culinary spaces within the New York fabric. What is your role there?'Across events-wine tastings, drag brunches, Restaurant Week, and holiday dinners such as Thanksgiving and Christmas Eve. Each one has its own personality and rhythm, and I am constantly challenged to adapt.' It's time for us to talk about wine tastings. That's quite an upscale indulgence. What actually goes down behind the scenes? 'I'm working closely with sommeliers to know more about the wine profile. Set dishes and amuse-bouche match and contrast in just the right ways, and everything is dived deeply into the balance-acidity, sweetness, salt, umami. It is about the food that elevates the wine, not competes against it.' Now that sounds like a high-wire act. You must be talking about something a bit more flamboyant : Drag Brunch. 'Yes! Drag Brunch is a party. It's bold, energetic, theatrical. The food needs to reflect that energy. I think of dishes that are fun, vibrant, and still refined; think bright sauces, creative plating, and unexpected textures. It's about channeling that vibe into the food. It pushes me creatively.' And there's Restaurant Week where it is all about access and variety. 'Exactly. We get all types of guests, be there a resident, or new one. The challenge, therefore, is to create a menu that speaks to Jean-Georges' philosophy while also being totally approachable. No blunder allowed – every plate is the first impression.' What are the dynamics of the holidays dinners? They should be hard. Really. Christmas Eve, Thanksgiving, New Year's, they have huge expectations with them. Guests want comfort but want to be wowed, too. A lot of time is spent on refining sauces, making sure the meat is cooked to the exact doneness. No broken emulsion. Soggy garnish? Not allowed. line-up and pressing discussions regarding representation within our industry. The energy glows with chefs Carla Hall, Rodney Scott, Bryan Furman, Gregory Gourdet, Mashama Bailey, and Tavel Bristol-Joseph. It is just another experience being in the same kitchen with these legends.' 'Very much so. Christmas Eve, Thanksgiving, New Year-s come with expectations. The clients want comforts, but they also want to wow. The whole nine yards-that is creating a sauce and ensuring the beef is cooked to exact doneness. You cannot mess up emulsion. Soggy garnishes? Unforgivable.' What were you working on during the event itself? 'There's tons of prep work involved, and the kitchen turns into a cyclone with every detail counted. We do things like washing and trimming proteins-each one is then marinated and carefully laid on trays before going into the smokers. I worked on cutting and preparing vegetables for roasting and purées, with 100% adherence to all cuts and specifications. Chef Onwuachi designed this special curated menu to tell stories with each dish. And you got to use some advanced techniques in there, right? 'I did. One of the highlights was working on tomato consommé spheres. It was modernist and twisted an old idea of traditional starch – using gastronomy techniques to encapsulate the essence of tomato in a clean, refined form. It's these little things that can elevate an experience, and I was thrilled to be able to contribute something so refined to a menu so deeply rooted in heritage.' That sounds like a real proving ground. 'It was. But what stood out to me just as much as the technical challenge was the camaraderie. Everyone's learning from each other, lifting each other up. Best sense, it felt like family. And yes, Sheila Johnson-the founder of the resort-was there. I met her and took a picture. She's got the same warmth and brilliance that define the event. That's something I'll take with me forever.' What are some of your ideas on cooking tasks and cookery? 'When I'm in the middle of service, it's got to be fast, yes, but it's the grace that has always set me apart. Imagine a ballet dancer or a dancer doing the salsa. The rhythm of each one. The sauces are fragile. The proteins demand attention. And everything must be plated before that heart fades from the dish. ' Your job looks so effortless. 'It's not. But I have learned excellently how to actually show it. That is something that my days with Jean-Georges have shown me: discipline, consistency, and beauty in precision.' In every wine pairing, every extravagant Sunday brunch, every sphere of consommé, Kalagara Thrushna is a guide as to the future of fine dining being built only by the memory, technique, and imagination of the expert. Amid minutes of execution and precision, she does not just contribute to the experience of fine dining in the United States—she is vital. First Published: 28th October, 2024
