FOR BREAKING NEWS VISIT WWW.QNS.COM AUGUST 30, 2018 • THE QUEENS COURIER 65
buzz
Two new chefs join a team of culinary
all-stars at this year’s US Open in Queens
BY JENNA BAGCAL
jbagcal@qns.com/ @jenna_bagcal
Fans attending the 2018 U.S. Open can
enjoy a lively tennis match along with an
array of tasty bites served up by world-renowned
chefs, including newcomers Marc
Forgione and JJ Johnson.
Th e chefs join the ranks of other big names
in food including returning chefs Ed Brown,
David Burke, Josh Capon, David Chang,
Esther Choi, Tony Mantuano, Masaharu
Morimoto and Marcus Samuelsson, who
bring a variety of tastes to guests.
An estimated 700,000 diners will get to
sample dishes from the Food Village, restaurants
and concessions stands in the USTA
Billie Jean King National Tennis Center
grounds at Flushing Meadows-Corona
Park.
Th is year, QNS had the opportunity to
sample some of the food curated by the
United States Tennis Association and hospitality
partner Levy, which includes a plethora
of options like handmade sushi from
Chef Morimoto, a spicy Bahn Mi Bacon
Dog from JoJu, or sweet treats like Le Chef
Paul Crêperie’s apple crepes and a selection
of ice cream cookie sandwiches from
Melt Bakery.
New this year’s lineup are Chef Johnson,
who is slated to open his new Harlem-based
restaurant FIELDTRIP in fall 2018 and Chef
Forgione of the NYC-based Steakhouse
American Cut.
Johnson’s U.S. Open selections include
some grain bowls from FIELDTRIP’s menu
including Piri Piri Salmon and Pineapple
Black Rice, made with hand-caught Skuna
Bay salmon in a citrusy and fl avorful Piri
Piri sauce, served with Anson Mills Black
China Rice along with shaved cabbage, edamame
and pineapple.
Chef Forgione is serving up signature
steakhouse specialties at Champions by
American Cut. Guests can enjoy the OG
1942 Hotel Caesar, classic shrimp cocktail,
bite-sized crab cakes and the signature pastrami
ribeye steak.
Returning chefs are serving up some of
their own fl avorful creations, some of which
Photos by Jenna Bagcal/THE COURIER
are new to the U.S. Open like the Fuku 110
Burger from Momofuku chef and Founder
David Cheng. In the 110, two Pat Lafreida
beef patties are topped with cheese, applewood
smoked bacon, pickles and Fuku
Mayo all on Hot Bread Kitchen Bing Bread.
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