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Posted By foodgal On May 8, 2009 @ 3:10 pm In Chefs,Enticing Events,General,Meat,Restaurants | 11 Comments
For those who couldn’t get enough of the wild and woolly Duckathlon held last Sunday in New York, here are a few more pics to entertain your peepers.
As you recall from my original post on the crazy event, this was the fifth annual Duckathlon, hosted once again by D’Artagnan. Teams of chefs from some of New York’s most celebrated restaurants competed in the most off-the-wall events ever conceived to garner the title of Top Duck.
The Pluckemin Inn’s sardonic T-shirts:
The BLT Steak team attempts to “Put the Piggie Together Again.”
Team DB Bistro Moderne competes in “What the Fork?” — in which chefs have to make mayonnaise by whipping oil and egg yolks with a barbecue fork. Yeah, you try that at home.
Members of Craft in “Just Beclaws” — in which they are timed in how long it takes to shell a lobster.
Roger Mah, chef tournant (the guy who can run any station in the kitchen) of restaurant Daniel, gets a mouthful of macarons. In this timed challenge, “It’s a Mad Mac World,” teams have to assemble French macarons, which are then fed to a teammate who must eat the dainty cookie sandwiches without using his/her hands.
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