With the success of Dateline NBC to Netflix’s Unsolved Mysteries, it’s safe to say that America has a “slight” obsession with true crime series.
On August 24, Citi Taste of Tennis returned to New York City’s Gotham Hall. Food Network’s Chopped Champion, Founder and Executive Chef Bao Bao, and Former Tennis Player Prakash Amritraj hosted the event. Pro tennis players and chefs served it up city-style.
Tennis players Venus Williams, John McEnroe, Belinda Bencic, Sascha Zverev, and Ons Jabeur made appearances. Alycia Parks, Liudmila Samsonova, Desirae Krawczyk, Sachia Vickery, JJ Wolf, and Holger Rune sampled fantastic dishes.
Fig and Olive’s Chef Alain Allegretti served watermelon and shrimp carpaccio, cauliflower, and couscous tabbouleh. Barbados Tourism’s Chef Damian Leach served salt fish and shrimp fregola. Hunt and Fish Club’s Chef Chad Brown served gnocchi bolognese.
Segafredo Zanetti Coffee crafted delectable expresso cocktails. Zonin USA provided bubbles, while VOSS created “voss-tails.” Gin Mare and Chambord made innovative cocktails. Guests indulged in the fabulous Gotham Hall.
The elegant ballroom has an intricate stained-glass skylight and seventy-foot ceilings. Attendees chatted with tennis stars and enjoyed endless food from top chefs. They danced to DJ Ravi Drums’ percussion remixes.
Venus Williams
On social media, guests tagged @TasteofTennis and #CitiTasteofTennis.
Check out our red-carpet interviews!
Camila Giorgi
Ons Jabeur
More exciting interviews!
Liudmila Samsonova
Featured Chefs
Chef Bao Bao (Baoburg), Chef John Mooney (Bell Book and Candle), Chef Jassi Bindra (Amrina The Woodlands), Chef Sujan Sarkar (Baar Baar), Chef Fany Gerson (Fan Fan Doughnuts), Chef Admir Alibasic (One Rare Italian Steakhouse), Chef Kerry Heffernan (Grand Banks), Chef Jack Logue (The Lambs Club), Chef Chad Brown (Hunt & Fish Club), Chef Doc (Doc’s Cake Shop), Chef Alain Allegretti (Fig & Olive), Chef Shorne Benjamin (St. Lucia Tourism), Chef Ruffo Ibarra (ORYX Restaurante), Chefs Scheyla Acosta and Ann Cashion (Cashion’s Rendezvous), Chef Ryan Hackney (Chaos), Chef MAC & Chef Pinke (Flavorture), Chef Paramjeet Singh Bombra (Gulaabo Timeless Indian), Chef Nick Wang (Amami Bar & Restaurant), Chef Mike Viola (Boar’s Head Premium Deli Products), and Chef Joey Campanaro (The Little Owl).
Full Menu
Baoburg (Cooking Demo)
Chef Susan Askornann (Chef Bao Bao):
Pad Thai
The Lambs Club
Chef Jack Logue:
Grilled Cucumber Salad: Yogurt, Oregano; Allergens: dairy
Cured Yellow Tail, Almonds, Prosciutto, Basil; Allergens: fish, nuts, meat
Amrina Woodlands
Chef Jassi Bindra:
Short Rib Nihari Dumpling; Allergens: gluten, dairy
Kadai Vegetable Dumpling (Vegetarian); Allergens: gluten, dairy
One Rare Italian Steakhouse
Chef Admir Alibasic:
Steak & Cake
Mini Crab Cake
Beef Tenderloin
Corn Salsa
Allergens: shellfish & gluten
Chef Shorne Benjamin:
Oxtail Grilled Cheese (Allergens: dairy, wheat)
Sweet Plantains with Champagne Vinaigrette (Vegan)
ORYX Restaurante
Chef Ruffo Ibarra:
Bluefin Tuna: Organic Soy-Cured Egg Yolk, Peanut,Mustard Sprouts, Serrano Chili, Lemon Zest, Chives, Black Garlic Aioli, Local Seaweed Crackling
Smoked Watermelon: Feta Cheese, Fingerlime, Mustard Greens (Vegetarian)
Little Owl
Chef Joey Campanaro:
Corn Maque Choux (Gluten Free)
Sangria Steak, Caesar Salad Slaw, Garlic Crunchies
Hunt & Fish Club
Chef Chad Brown:
Gnocchi Bolognese: Beef, Pork, Veal, Basil; Allergens: gluten, dairy, eggs, onion, garlic
Gnocchi Mushroom: Black Truffle, Butter, Basil; Allergens: mushrooms, gluten, dairy, eggs, onion, garlic
Cashion’s Rendezvous
Chef Scheyla Acosta:
Steak Tartare; Allergens: dairy, eggs
Taramasalata with Salmon Pastrami; Allergens: seafood
BBQ Shrimp with Grits; Allergens: shellfish
Chicken Liver Duck Parfait
Barbados
Chef Damian Leach:
Salt Fish & Shrimp Fregola: Sardinian Couscous Cooked Down in a Ginger Seafood Bisque topped with Salt Fish & Shrimp, Pickled Cucumber
Bajan Charred Mushroom Taco: Bajan Marinated Mushrooms on a soft-shell taco with Pickled Onions, Pepper Sauce/Avocado Puree, Tomato Salsa
Mixologist Dameain Williams:
Straight Serve Cucumber Cooler
Peachy Perfect Sangria
Chaos
Chef Ryan Hackney:
“Thai Breaker”: Smashed Cucumber Salad, Marinated Shallots, Makrut Lime, Thai Fish Sauce, Cilantro; Allergens: allium, shellfish, soy, gluten, (Also available gluten-free and vegan)
“Straight Down the Line”: Sashimi Style Hamachi Crudo, Lime, Ginger, Thai Chili, Yuzu Aioli, Crispy Shallots; Allergens: allium, seafood, soy, gluten
Boar’s Head
Chef Mike Viola:
Summer Melon Gazpacho Shooter: Chorizo Crisp (Boar’s Head® Superiore Uncured Chorizo Spanish Style Sausage), and Pecorino Romano-Black Pepper Frico (Vegetarian); Allergens: dairy
Boar’s Head® FireSmithTM Flame Grilled Chicken Breast & Dill Pickle Salad on Mini Brioche with Micro Greens, Kettle Chip Crumbles; Allergens: wheat, egg, dairy
Fig & Olive
Chef Alain Allegretti:
Watermelon & Shrimp Carpaccio Feta Cheese
Applewood Bacon & Spicy Cashew; Allergens: dairy, nuts
Cauliflower & Couscous Tabbouleh Little Gem Cup: Crunchy Seasonal Vegetables, Avocado, Toasted Pine Nuts & Dates, Fresh Mint, Honey Mustard-Lemon Dressing Gremolata; Allergens: nuts
Pure Grenada
Chef Belinda Bishop:
Creole- Style Fish: Pan-seared Fish Seasoned with Fresh Spices, Sautéed with Sweet Peppers, Onions, Garlic, and Ginger in a Spiced Tomato Broth
Cou-Cou: Cornmeal Seasoned with Farm-Fresh Herbs and Vegetables, with Freshly Made Coconut Milk Mixed into a Thick, Creamy Consistency (Vegan, Gluten Free)
Stewed Callaloo: Dasheen Leaf Chopped and Simmered Down in Herbs, Garlic, Sweet Pimento Peppers and Fresh Coconut Milk (Vegan, Gluten Free)
Flavorture
Chef Pine & Mac:
Jerk Jackfruit Tacos (Vegan); Allergens: onions
Braised Beef Sliders; Allergens: onions
Grand Banks
Chef Kerry Heffernan:
Oysters Champagne
Tartare of Cucumber, Shiso, and Roasted Shishito Mignonette; Allergens: shellfish
Cucumber Tartare
Gulaabo
Chef Paramjeet Singh Bombra:
Lamb Samosa; Allergens: dairy, gluten
Vegetarian Samosa; Allergens: gluten, nuts
Amami Bar & Restaurant
Chef Nick Wang:
Tuna Crostini with Tuna Tataki | Edamame Puree, Avocado, Mango Salsa
Allergens: gluten, sesame, allium
Bell Book & Candle
Chef John Mooney:
Rooftop Watermelon Gazpacho with Poached Shrimp; Allergens: Shellfish
Baar Baar
Chef Sujan Sarkar:
Tuna Bhel Tostada: Avocado, Radish, Onion, Cilantro; Allergen: Fish
Avocado Green Chickpea Bhel (Vegan)
Doc’s Cake Shop
Chef Doc:
Southern Style Cupcakes; Allergen: eggs
Blissful Banana Pudding; Allergen: milk
Fan Fan Doughnuts
Chef Jany Ferson:
Doughnuts
Segafredo Zanetti:
Espresso Martini: Segafredo Espresso, Absolut Vodka, Kahlua, topped with VOSS Sparkling Water
Sparkling Americano: VOSS sparkling water, Segafredo espresso, fresh orange slice
Chamboard:
Chamboard Royale: Chamboard & Zonin Prosecco, Black Raspberry Garnish
Courtside Crusher: Chamboard, Vodka, Lemonade, and Blackberry Garnish
Gin Mare
Gin Mare & Tonic: Gin Mare & Tonic Water
Mare Mule: Gin Mare, Lemon Juice, Honey Syrup, and Seventeen Ginger Beer
Zonin
Zonin Prosecco D.O.C.
Zonin Coastal Lemon Spritz