…while visions of sugar plums danced in my head

Chef Gutenbrunner test-driving his Nürnberg Bratwurst at a Taste of Tribeca preview, April 28, 2010

On the Eve of the 16th annual Taste of Tribeca a celebration of over 60 restaurants and chefs in lower Manhattan, my mouth watered reviewing some of the dishes to be served up like Nürnberg Bratwurst, a mini bratwurst with sauerkraut, potatoes, horseradish and watercress carefully developed by the wildly talented Kurt Gutenbrunner of Blaue Gans, a Tribeca outpost favored by art world cognoscenti. Other menu highlights include a braised lamb neck and carrot ravioli with koppert cress pea shoots, the invention of chef Marc Forgione of two-year old restaurant Marc Forgione and Nobu chef Ricky Estrellado’s chicken karaage with green mango and jicama slaw.

Taste of Tribeca invites food lovers to the annual school fundraiser on Saturday, May 15 from 11:30 am to 3pm on Duane Street (between Greenwich and Hudson). The fabulous outdoor event, centered along Greenwich Street, completely supports arts programs like music and dancing as well as science classes at Tribeca’s PS 234 and 150 public schools. Tickets are $40 in advance and $45 on the day of which buys six generously portioned tastes. It’s a recession special like no other and with a forecast for sunny skies and temperatures in the 70s it’s bound to be the toast of downtown. Tickets can be purchased at www.tasteoftribeca.org