Spiedie Fest! More Than Just Sandwiches!

 The Spiedie Fest and Balloon Rally is a highly anticipated annual event that takes place in Binghamton, New York, and is dedicated to celebrating the local spiedie specialty. This event has become a beloved tradition in the community, and attracts visitors from all over the region who come to enjoy the delicious food, thrilling entertainment, and breathtaking hot air balloon displays.

The 2023 Spiedie Fest and Balloon Rally promises to be one of the best yet, with an exciting lineup of events and activities that are sure to delight visitors of all ages. The festival is scheduled to take place from Friday, August 4th to Sunday, August 6th, and will be held at the Otsiningo Park.

One of the biggest draws of the Spiedie Fest and Balloon Rally is the food. Local restaurants and vendors set up booths throughout the festival grounds, offering a wide variety of spiedie options, from classic chicken and pork spiedies to more creative versions featuring seafood, vegetables, and even dessert spiedies. This is the perfect opportunity to try different types of spiedies and to experience the unique flavors that make Binghamton's spiedies so special.

 

But the food is only the beginning. The festival offers a wide range of entertainment options, including live music, carnival rides, games, and cooking competitions. This year's music lineup is sure to impress, with both national and local acts taking the stage throughout the weekend. Past performers have included popular bands like Blues Traveler, Cheap Trick, and the Charlie Daniels Band.

In addition to the music, there are also cooking competitions, where chefs compete to see who can create the best spiedie recipe. This is a great opportunity to watch some of the area's top chefs in action and to learn some tips and tricks for making your own spiedies at home.

Of course, no visit to the Spiedie Fest and Balloon Rally would be complete without taking in the breathtaking hot air balloon displays. Visitors can watch as the colorful balloons take to the sky, or even take a ride themselves. The hot air balloon rides are a truly unique experience and offer a bird's eye view of the festival and the beautiful surrounding scenery.

The Spiedie Fest and Balloon Rally is a family-friendly event, with plenty of activities for kids of all ages. There is a designated children's area, where kids can enjoy games, face painting, and other fun activities. The festival also features a car show, where visitors can check out some classic cars and hot rods.

Overall, the 2023 Spiedie Fest and Balloon Rally promises to be an unforgettable experience for anyone who attends. Whether you're a foodie looking to sample some of the best spiedies in the region, a music lover excited to see some amazing live performances, or just someone who wants to take in the sights and sounds of this unique event, there's something for everyone at the Spiedie Fest and Balloon Rally. Don't miss out on this fantastic festival - mark your calendars now and start planning your trip to Binghamton!

Binghamton, home of the Spiedie!

Spiedie and Rib Pit is a Binghamton institution, beloved by locals and visitors alike for its mouth-watering barbecue dishes and casual, laid-back atmosphere. From the moment you walk through the doors of this cozy restaurant, you'll be greeted by the delicious smell of smoky meats and the friendly chatter of happy diners.

The menu at Spiedie and Rib Pit is packed with classic BBQ dishes, including pulled pork, brisket, ribs, and of course, their signature spiedies. For the uninitiated, spiedies are a local specialty consisting of marinated chunks of meat (usually chicken, pork, or lamb) that are skewered, grilled, and served on a slice of soft Italian bread. Spiedie and Rib Pit offers a variety of spiedie options, including classic chicken, pork, and beef, as well as more unique options like shrimp, venison, and even tofu for vegetarians.

In addition to their spiedies, the restaurant is also known for its slow-smoked BBQ ribs. The meat is so tender that it falls right off the bone, and the tangy and slightly sweet BBQ sauce is the perfect complement to the smoky flavor. If you're feeling particularly hungry, you can even order a rib platter and get a full rack of ribs along with two sides and a slice of cornbread.

The atmosphere at Spiedie and Rib Pit is laid-back and casual, with a cozy and rustic decor that makes you feel like you're dining in a traditional BBQ joint. The restaurant has a relaxed and welcoming vibe, and the friendly and attentive staff only adds to the experience. Whether you're dining alone or with a group of friends, you'll feel right at home at Spiedie and Rib Pit.

Speaking of the staff, they are truly one of the highlights of the restaurant. The waitstaff is knowledgeable, friendly, and always happy to offer recommendations or answer any questions you may have about the menu. The chefs take great pride in their craft and are always happy to customize dishes to suit your taste preferences.

In summary, Spiedie and Rib Pit is a must-visit destination for anyone looking for authentic and delicious BBQ in Binghamton. From their signature spiedies to their fall-off-the-bone ribs, the food is guaranteed to leave you feeling satisfied and happy. The welcoming and laid-back atmosphere only adds to the experience, and the friendly staff will make you feel like a regular even if it's your first time dining there. 

Modern Food On State Street

Social on State is a vibrant and lively restaurant and bar located in the heart of downtown Binghamton, New York. From the moment you enter this establishment, you'll be greeted by a warm and inviting atmosphere that makes you feel right at home. The restaurant is known for its delicious food, impressive cocktail menu, and friendly staff, making it the perfect destination for a fun night out with friends or a romantic dinner with your significant other.

One of the standout features of Social on State is the quality of its food. The menu is packed with a wide range of dishes, from classic American fare to contemporary cuisine, and everything in between. Each dish is crafted with care and attention to detail, using only the freshest ingredients and locally sourced produce whenever possible. The chefs at Social on State take pride in creating dishes that are both visually appealing and bursting with flavor, making every bite a memorable one.

In addition to its food offerings, Social on State is also known for its impressive cocktail menu. The bar staff is well-versed in mixology, and they take great pride in crafting the perfect drink to complement your meal. Whether you're in the mood for a classic cocktail, a specialty drink, or something off-menu, the staff is always happy to create something special just for you.

The atmosphere at Social on State is also a standout feature. The restaurant has a warm and inviting vibe, with dim lighting, cozy seating, and a stylish decor that makes you feel like you're in a hip and trendy New York City hotspot. The ambiance is perfect for a romantic dinner or a night out with friends, and the friendly and attentive staff only adds to the experience.

Speaking of the staff, they are truly one of the highlights of Social on State. The waitstaff is attentive, knowledgeable, and always ready to offer recommendations or answer any questions you may have. The bartenders are equally friendly and accommodating, taking the time to craft the perfect drink and chat with customers at the bar. The overall vibe is one of warmth and hospitality, making you feel like a regular even if it's your first time visiting.

In summary, Social on State is a must-visit destination for anyone looking for a fun and exciting dining experience in downtown Binghamton. From the delicious food and impressive cocktail menu to the warm and inviting atmosphere and friendly staff, this restaurant has it all. Whether you're a local or just passing through, be sure to check out Social on State and experience all that this unique dining destination has to offer.

When God Gives you Pork Belly…

I cook 2 ways… well maybe 3. Sometimes I follow recipes from cook books other times I open my refrigerator (and pantry) and basically just pull out a bunch of ingredients that I think will go together and make a dish. The third way I cook is if I am in a professional kitchen, although, I am not sure if that is considered cooking or following orders from a drill sergeant. I am not going to lie to you, many times when I pull a bunch of things from the refrigerator and create something the result is subpar. Tonight was not one of those nights; I threw together a fabulous dish that I don’t think I would modify.


One of my problems (that I am trying to fix) is feeling the necessity to use every ingredient that I initially select. But tonight I was (thankfully) able to restrain myself. Do you see that reddish beet in the above photo? I decided not to use it. Mind you, I have never cooked a beet in my life and after I sautéed it in some pork fat, I 86ed it for the night.


This dish was inspired by 3 things: my new favorite Asian market, David Chang’s left over Pork Belly (see Pork Buns post) and Kittichai which is the current (modern thai) restaurant that I work for. In addition to my three muses, I was very pleased to see some German beer in the refrigerator (My pops must have bought it).


The dish was pretty straight forward: Sautéed pork belly lardoons, with bok choy, white mushrooms and kimchi (thanks David Chang). The glaze consisted of about a tea spoon of ginger/garlic paste, Sambal, oyster sauce, a dash of soy sauce and a few drops of sesame oil. Oh yeah, remember that pork fat that I saved from the roasted pork belly? Yeah, that was used to sauté everything. No wonder, I enjoyed this dish so much!

Momofuku Pork Buns

So about a week and half ago I discovered the most amazing Asian market. Personally, I have always loved Asian markets because they are always open and their food is always 30-40% cheaper than conventional supermarkets. Another reason, this markets rocks is because they have lots of fresh fish and all sorts of pig parts. I found a bunch of beautiful looking pork bellies and just had to buy one. For those of you who are not familiar with pork belly, it is the same cut of meat that bacon and pancetta is made from. Bacon is usually cured in salt and then smoked, while pancetta is rolled up into a cylinder and simply cured with salt and other spices. David Chang’s pork bun recipe from the Momofuku cook book calls for a quick salt and sugar cure followed by slow roasting the belly. I have cooked many dishes from this cook book and was especially excited about this dish because it is considered one of Chang’s signature menu items. Inspiration for this recipe was not only found in Chang, one of my favorite blogs, momofukufor2 also made this dish.


Before getting started I had to take off the skin. To do this, I basically slid my knife between the skin and top layer of fat and tried to pull the skin away from the flesh in one continuous even slice. I have never done this before so my technique was far from perfect, but I managed to get the job done.

I let my belly sit in the refrigerator for about 10 hours with a salt and sugar mixture, then washed the mixture off and let it sit for about another 10 hours. In the morning, I roasted the belly for about 3 hours at 300 degrees and then finished it at 450 for about 15 minutes to give it some color. I saved the liquefied piggy fat in a pint container for future use. Pork fat, can be used in a variety of ways. It’s basically a meaty substitute for butter.

Once you roast the belly and make Chang's quickly salted Kirby pickles, the assembly is easy. I gathered my mies en plas together, rested my belly and steamed my buns. That’s right. I steamed my buns! I don’t own a steamer so I made a ghetto one. Basically, I put a pot of boiling water on the stove with a metal strainer on top and slapped a lid on it. Sometimes macgyvering it up in the kitchen is so satisfying.







The result was a pretty tasty lunch with my dad. The soft pillowy buns balanced out the salty fatty goodness of the pork. We saved half of the belly for another dish. I am thinking about pork belly Saam next!