4 Variations On Bagels And Lox
A handful of chefs riffed on the iconic bagel with lox in preparation for the International Academy of Culinary Professionals' (IACP) annual conference, held this week in New York City. These delightfully fishy dishes will welcome the chefs, writers, historians, teachers and other food professionals who come together every year to present seminars and demonstrations. Photographer Gabi Porter and I got a sneak preview of the dishes, created exclusively for the competition, while I Instagrammed ferociously.
Chefs Ryan Tate and Shanna Pacifico plied us with breakfast at 1PM at SoHo's Back Forty West, then we headed over to hang with Mark Spagenthal at Kutsher's Tribeca and finished at Zuckers — home of the bagels and fish you see below. Zuckers will also be supplying bagels for the IACP brunch competition on April 1st. I may not be judging, but as a lifelong New Yorker I know a good bagel when I see one. Or four.
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A handful of chefs riffed on the iconic bagel with lox in preparation for the International Academy of Culinary Professionals' (IACP) annual conference, held this week in New York City. These delightfully fishy dishes will welcome the chefs, writers, historians, teachers and other food professionals who come together every year to present seminars and demonstrations.