NYTE Hosts The Great American Pie Off 7/10
New York Theatre Experiment (NYTE) presents THE THIRD ANNUAL GREAT AMERICAN PIE-OFF featuring Ash Fulk, Top Chef Contestant (Season 6), Daniel Gritzer, Time Out NY Contributor Ron Silver, Owner/Chef Bubby's Pie Company Saturday, July 10, 2010 @ 4:00 PM - 7:00 PM at The Galway Hooker 7 E 36th Street (Between 5th Ave and Madison) *Private Upstairs Room
Admission is only $10 and includes 2 pie-tastings of your choice!
*Purchase in advance online and get 2 additional tastings FREE per person!*
OR: Purchase our UNLIMITED package for $20 and sample EVERY pie!
Additional Pie Tastings can be added to your regular admission ticket: $1 per taste or $5 for 8 tastes.
Food and drink will also be available for purchase from the bar.
Baking a pie? Register online at PayPal and pay $15, in advance.
Or register on July 10, in person, for $20 (in cash).
>To register a pie, click here: http://bit.ly/cQEDfh
To purchase regular admission, click here: http://bit.ly/9iy5Ap
To purchase UNLIMITED admission, click here: http://bit.ly/c5WBTV
New York Theatre Experiment is celebrating our 2010 season!
And you're invited to the best party of the year!
The Third Annual Great American Pie-Off:
A Benefit for New York Theatre Experiment
Bake a Pie!
Think you're the best baker out of all of your friends? Prove it!
Think your office/theatre company/sports team/frat house can beat any single baker?
Or at least have fun trying? Show us! And win!
Enter a pie individually OR as a group (up to 5 members) and win one of our fabulous prizes!
Prizes already announced include amazing donations from Le Poisson Rouge, Quad Cinema, City Winery, Time Out New York, and more!
The winning pies, judged on taste, presentation, and originality will be selected by our fabulous celebrity judges:
Come taste delicious pie, watch the World Cup, and have lots of fun!
Also: Bid in our silent auction for stunning prizes, including headshot, spa, and gym packages, handcrafted jewelry, and
merchandise from the Broadway hit American Idiot!
Click here to see pictures from last year!: http://bit.ly/cBo7oD
GUEST JUDGE BIOS
Ash Fulk - Top Chef
Ash, a contestant on the wildly popular Bravo series Top Chef (Season 6), recently stepped down as the Sous Chef at Trestle on Tenth in New York City, and is currently looking for a kitchen of his own. He began his cooking career in Oakland, California and quickly realized he loved life in the kitchen. From Oakland he moved to San Diego where he helped open Cafe Chloe and worked as Sous Chef at the W Hotel. He enjoys working with foods that are regional and seasonal and follows the motto
"if it grows together, it goes together."
DANIEL GRITZER - Time Out NY
From the kitchens of New York to the mountains of Southern Italy, Gritzer has spent years pursuing his love of food and cooking. Having turned down a bar mitzvah in favor of a stage at Chanterelle when he was 13 years old, Gritzer eventually became the Sous Chef at both Beppe, under Cesare Casella, and Aix, under Didier Virot. He's spent roughly one year working on organic farms throughout Europe, including shepherding in Molise, Italy, working the barbera and dolcetto wine harvests in Piedmont, making charcuterie in the Lot et Garonne, France, and harvesting almonds in Andalucia. No gastronomic adventure is too daunting:
He once ate a wild rat on a remote Pacific beach in Colombia.
Ron Silver - Owner/Chef of Bubby's Pie Company
Ron Silver started cooking at the age of six and hasn't stopped since. His earliest influence was his mother who was known for both her experimentation in the kitchen and her recipe box full of traditional Jewish and American recipes, which she inherited from her mother and grandmother. As a young chef-in-training, Ron chose the old-fashioned method of learning the cooking trade and became an apprentice to chefs of fine restaurants. He soon grew tired of petite portions arranged in architectural magnificence. The question bothered him, "Don't people prefer eating meatloaf?" The mischievous side of him took over and he began challenging the trend of the
moment. His fascination with the roots of American cuisine intensified. Aside from spending his hours off work writing, he became obsessed with entering the New York State Fair Pie Contest. This is when he began baking pies. Even though his own dear Bubby wasn't known for her pies per se, Ron thought it fitting to honor her, and this is how Bubby's Pie Company was born.