MAY 2 0 1 9 40 Photos courtesy of Festival Media Group
Enjoy over 100 types
of international
cuisine at the second
annual World's Fare
Try over 100 types of cuisine from around the world and
enjoy unlimited tastings from over 40 types of craft beer
at the second annual World's Fare, which returns to Citi
Field on May 18 and 19.
This year’s lineup includes food from Wind Rose, a new
Korean fusion restaurant from Sung Park, who worked as
a chef at Jean-Georges and most recently at Brasserie
Seoul in Boerum Hill. Guests can also enjoy Latin American fare from
Empanada Papa, tacos from mini Mexican chain Oaxaca Taqueria,
CBao's flavorful Asian buns and Caribbean snacks from Tania’s
Kitchen.
Gourmet desserts include Better Than Your Mother's Brown butter
cookie. Inspired by the traditional Arabian dessert, the dessert has
an orange blossom sweet cheese filling, Crunchy Kataifi and edible
gold on top. Returning dessert vendors include Joey Bats Cafe with
his signature item, Pastéis de Nata, and Delicacy Brigadeiros Craft
from Brazil.
Don't miss out on all of the curated international food vendors,
international beer garden, cocktail bars representing different
regions of the world, live music and dance and the exciting
international shopping pavilion.
Prices start at $19 and unlimited beer tickets start at $49.
Visit www.TheWorldsFare.nyc for more information.
THE WORLD’S FARE
Try classic Indian dish from Astoria’s Kurry Qulture at The World’s Fare
Astoria resident Sonny Solomon brought Queens’ first upscale Indian
restaurant to his neighborhood when he opened Kurry Qulture on 30th
Avenue in 2015.
Solomon hails from the North Indian state of Punjab, as does the restaurant’s
chef, Binder Saini. This month, they will be showcasing a classic Indian
street food from that region — samosa chaat — at The World’s Fare.
While it’s tempting to think of samosa chaat as an Indian version of loaded
nachos, it’s really its own thing. The fried vegetable turnovers, packed
with potato and peas, are seasoned with whole cumin and coriander,
topped with chickpeas, onion, and tomato, and then drizzled with a trio of
sauces: mint and tamarind chutneys and a spicy yogurt. Finally, the whole
lot is showered with crunchy bits of sev, a chickpea noodle. The resulting
explosion of textures and flavors — cool, crunchy, spicy, sweet, sour, and
minty — is as exciting as the diverse food scene of Queens itself.
“It’s a very, very popular street food in North India, but now it’s all over
India,” Solomon said. “People love it!”
JOE DISTEFANO
/www.TheWorldsFare.nyc
/www.TheWorldsFare.nyc
