What will you Eat@ICC?

24 food carts, two pop-up restaurants, and 30 of the hottest chefs in the United States—all gathered to feed 3,000 hungry industry diehards. It's more than lunch. It's our inaugural Eat@ICC, where for a few bucks you'll have the chance to chow on some of the best food in the country.

Food Cart Fl(eat)

Each day at lunch, every networking break, a new batch of food carts will invade the Chefs Products Fair floor. It's chefs feeding chefs feeding on the community of ICC. Come hungry.

Richard Blais
The Spence – Atlanta, GA

Jeremiah Bullfrog
GastroPod – Miami, FL
Lil Kim's Chee

Jennifer Carroll
Concrete Blonde – New York, NY
Smoked Striper Sandwich, Horseradish Pickles, and Garlic Chips

Bill Dorrler
Osteria Morini – New York, NY
Tigelle con Polpettine

Josh Even
The John Dory – New York, NY
JDOB Lobster Roll

Iacopo Falai
Bottega Falai – New York, NY
Tuscan Porchetta, Stracciatella, Pickled Onions, Pepper Jelly, and Mustard

Damien Herrgott
Bosie Tea Parlor – New York, NY
Macarons

Daniel Holzman
The Meatball Shop – New York, NY
Spicy Pork Meatballs, Spicy Meat Sauce, and Polenta

Craig Hopson
The Brewster – New York, NY
Veal, Ham, and Caper Pie

Sara Jenkins
Porchetta – New York, NY
Porchetta Sandwich

Vikas Khanna
Junoon – New York, NY
Lamb Kohlapuri with Pulao Rice

Mourad Lahlou
Aziza – San Francisco, CA
Moroccan Chicken Wings

Ed McFarland
Ed's Lobster Bar – New York, NY

Ken Oringer
Toro – New York, NY
Ramen, Spiced Tripe Chili, and Crunchy Noodles

Brian McCracken and Dana Tough
Spur – Seattle, WA
Lavender-smoked Pork Cheek with Ham and Cheddar Cracklings

Jeff McInnis
Yardbird – Miami, FL
Shrimp- and Bacon-stuffed Chicken Wings

Seamus Mullen
Tertulia – New York, NY
Bocadillo de Anchoa

Paul Qui
East Side King – Austin, TX
Gyutan Temaki: Grilled Tongue, Sushi Rice, Yuzu Kosho, Bonito, Egg Yolk, and Pickled Vegetables

Angelo Sosa
Social Eatz – New York, NY
Korean-style Black Garlic Paella

Hillary Sterling
A Voce – New York, NY
Trippa Fritti

Alex Stupak
Empellón Cocina– New York, NY
Tongue Tacos with Chorizo and Arbol Chile Salsa

Pop-up Restaurants


	In the Eat@ICC Savory and Pastry Pop-ups you can score a reservation with some of the most exciting chefs and pastry chefs in the country. You'll get three courses and 30 minutes to sate your hunger for brilliant cuisine. Register for ICC today, so you'll be first in line when reservations open. Savory Pop-up Presented by Jade Range and Meat & Livestock Australia September 30, 2012 Jordan Kahn Red Medicine – Los Angeles, CA Surrealist Composition with Visible Figures Flexible Glass Brittle Wood Soft Porcelain October 1, 2012 Katsuya Fukushima Daikaya – Washington, DC Traditional Izakaya Menu Nimono: Cabbage and Australian Beef Roll Yakimono: Kimchi-wrapped Australian Lamb and Oyster Mushimono: Bacon Chawanmushi with Sweet Corn Gohanmono: “Unigiri” Uni Rice Ball Sunomono: Cucumber and Clams October 2, 2012 Matt Lightner Atera – New York, NY Australian Lamb Tartare, Smoked Tomato, and Malt Cured Australian Beef Heart and Fermented Mushroom Bouillon Poached Australian Goat Loin, Goat's Buttermilk, Flowers, and Pear


	Pastry Pop-up Presented by PreGel America September 30, 2012 Michael Laiskonis Institute of Culinary Education – New York, NY Crunchy Choux, Elderflower, and Apricot Milk Chocolate-Sesame Gianduia, Cherry, Mandarin, and Crêpe Dentelle Chocolate Cremeux, Soft Caramel, and Maldon Salt October 1, 2012 Dominique Ansel Dominique Ansel Bakery – New York, NY Paris New York: Paris-Brest with Chocolate, Peanut Butter, and Caramel Cotton-soft Cheesecake Mini Me Chocolate Cake: Four Texture Chocolate Cake with Moist Chocolate Sponge, Light Chocolate Mousse, Smooth Chocolate Ganache, and Crispy Chocolate Mini Me Meringues


	Proceeds from Pop-ups will be donated to Careers through Culinary Arts Program (C-CAP).

What will you Eat@ICC?

Main menu