Sud de France Festival – New York City
Have you heard of this incredible food and wine festival happening in NYC next week? Sud De France is an organization created by the region’s government in 2006. Its aim is to support and encourage international exchange with businesses in the Languedoc-Roussillon region, and to promote the region’s history, heritage, gastronomy and culture both at home and abroad.
Since not everyone can make it to this beautiful region of France, they are bringing it to you with the Sud De France Festival, beginning on June 9. For three weeks attendees can try mouth-watering versions of staples like cassoulet, bourride sétoise, cod brandade, and more, all paired with wines from the region.
For a complete list of events and participating stores as well as information on how to purchase tickets, please visit their website: suddefrancefestival.com
Camille Becerra, executive chef of Navy, the new restaurant and raw bar in SoHo. The menu at Navy showcases Becerra’s commitment to seasonal and local ingredients and her affection for approachable yet refined New American cuisine. Here is a recipe from Navy:
Fresh Anchovies with asparagus, fried egg & almonds
12 fresh anchovies
1 bunch asparagus
1/4 cup toasted almonds, chopped coarsely
1 bunch scallion
1/4 cup fresh herbs like parsley, basil or chervil
1/2 cup champagne vinegar
1/4 cup agave
Pinch salt and pepper
1/4 cup olive oil
Prepare your dressing. Slice scallions using the whites for the dressing and reserving the greensfor garnishing. Warm the vinegar and agave together in a pot, pour over the sliced scallion whites, cover. Once cooled whisk in olive oil, salt and pepper.
Clean anchovies, salt them and then dredge them in flour. Warm a pan with olive oil over medium heat. Cook the anchovies till a slight golden color forms. Clean out the pan and heat up over high heat. Add the asparagus into the dry and hot pan, season with salt and pepper, cook until asparagus begins to char slightly on all sides. Fry eggs according to preference. Arrange the asparagus on four individual plates, top with fried egg, the sardines and drizzle with dressing, top with almonds, sliced scallion greens and herbs.