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On Monday, the entire Food Republic team decamped to New York’s West Village for a daylong test kitchen, where editors prepared (and photographed) a range of dishes while chefs from around the city stopped by for interviews. And when the work was done? A party of course, with chefs from over a dozen restaurants providing both sweet and savory pies. See the full menu below. Jeni's Ice Cream was also on hand, dishing out scoops of pure creamy goodness. Here are some photos from the party at Little Owl: The Venue.

Photos by Ken Goodman

Staff: Jess Kapadia, Matt Rodbard, Eva Karagiorgas, George Embiricos, Danny Carnaje, Chris Shott.

Guests enjoy digging in to one of the evening’s pies.

Supper founder Adam Kinnane – who created the night’s music playlist – with friends.

Miss Lily’s chef Adam Schop (right) with a guest.

Pure Leaf Iced Tea was one of the evening’s sponsors.

Chefs Pichet Ong, Hung Huynh and Andy Yang.

Pies were supplied by 17 restaurants from around New York City and beyond.

A watermelon basil drink was one of the night’s special cocktails.

Jeni’s Ice Cream was on hand with five different flavors.

Matt Rodbard chats with Little Owl chef Joey Campanaro.

The Miss Lily’s “game pie” included venison, pigeon, duck, rabbit, pork liver and foie gras.

Behold, a spread of some of the finest pies NYC has to offer.

The evening’s selection of refreshing cocktails.

Food Republic gift bags with – what else – mini pies, for all attendees.

Hand-drawn art on display at Little Owl: The Venue for the party.

Special thanks to the evening’s participants:

Babycakes, Erin McKenna
Peach and Cherry Cobbler Pie with Caramel and Vanilla

Benoit, Ben Grue
Apricot-Rosemary Tart

Bubby’s, Ron Silver
Lamb, Pear and Gruyère Pie

El Rey Coffee Bar, Gerardo Gonzalez
Duck and Cherry Hand Pies

Empire Diner, Amanda Freitag
Summer Blueberry Crumb Pie ŸŸ+ Passion Fruit Raspberry Cream Pie

Four & Twenty Blackbirds
Rhubarb Crumble + Lavender Blueberry Pie

Hill Country, Elizabeth Karmel
Whiskey Buttermilk, Cowboy, Banana Cream and Double Cherry Pie Cups

Husk Nashville, Lisa Donovan
Buttermilk Chess Pie with Peaches and Cream

Market Table, David Standridge
Pork Pie with Red Wine Gelée + Summer Peach Pie

Meadowsweet, Jared Rubin
Coconut Cream Pie

Molyvos, Diane Kochilas
Longevity Greens Pie

Momofuku Milk Bar, Christina Tosi
Crack Pie + Grasshopper Pie

Miss Lily’s
Game Pie with Jerk Aspic, Mango Chutney and Spicy Cucumbers

Nicoletta, Mike Cariglio
Calabrese – Fennel sausage, pepperoni + Estiva – Charred Sweet Corn, Pickled Fresno Chili, Scallion + Soppressata – Spicy Soppressata, Shaved Fennel, Garlic, Fennel Infused Honey

Pearl & Ash, Richard Kuo
Smoked Chicken and Onion Pie

Root & Bone, Jeff McInnis & Janine Booth
Grilled Corn, Pimento Cheese, Melted Tomato and Virginia Ham Pie, Topped with Pickled Green Tomatoes and Tomato Jam

Thistle Hill Tavern, Dale Talde
McDowell’s Apple Pie

Jeni’s Ice Cream
Lime Cardamom Frozen Yogurt + Ndali Estate Vanilla Bean + Salty Caramel + Strawberry Buttermilk + Wildberry Lavender

This post is brought to you by our friends at Pure Leaf