Tickets are now available for purchase for The New York Times Food Festival, taking place on October 5 and 6 in New York City’s Bryant Park, TheTimesCenter and at city restaurants throughout early fall. Tickets for various components of the Food Festival can be purchased here.
Featuring The Times’s top food editor Sam Sifton, and colleagues Melissa Clark, Kim Severson and others, The Festival will bring together the food world’s leading chefs, restaurateurs and industry experts to deliver a one-of-a-kind culinary experience for consumers across New York.
“The Times is delighted to bring this amazing event to the best eaters in the world -- New Yorkers,” says Sifton. “We’ve invited the city’s top restaurants, chefs, home cooks and culinary thought leaders to present their best work and to share with us their menus, thoughts on the food industry and where we’re going as a city of voracious diners.”
Sifton continues: “For the first time, too, Pete Wells, The Times’s chief restaurant critic, will be sharing with us his list of favorite places to eat in the city -- restaurants in which he’d spend his own money. We’ll also be offering dynamic live journalism, programs featuring The Times’s food reporters in conversation with some of the finest culinary minds of our time. Not to mention a lot of good things to eat! We’re looking forward to celebrating the unifying power of food.”
This year’s festival—the first of its kind in Times history—is sponsored by Presenting Sponsor, Mastercard.
“The New York Times Food Festival is an opportunity for residents and visitors to take their tastebuds on a trip around the world without ever leaving the great city of New York,” says Cheryl Guerin, EVP North America Marketing & Communications, Mastercard. “We are thrilled to give our cardholders exclusive access to pre-sale tickets, fast pass event access, best seats in the house, Priceless Surprises and all the global tastes available in collaboration with The New York Times Food Festival.”
The Festival will be a multi-component consumer experience comprised of three parts:
Outdoor event: An outdoor festival at Bryant Park on October 5 and 6, featuring a selection of chefs and restaurateurs, serving dishes created just for The Festival from New York’s top restaurants including: Adda Indian Canteen and Rahi, The Beatrice Inn, Chalait, Emmy Squared, Estela, Frankies Spuntino, Frenchette, La Mercerie, Morgenstern’s, Roberta’s, Superiority Burger, TAK Room, Ugly Baby and more. The outdoor event, curated by Sam Sifton and the Food desk of The Times, will also feature a live NYT Cooking Stage with The Times’s Melissa Clark and Alison Roman; food tastings; live cooking demos from the city’s top chefs; family-friendly activities; and musical acts. Smorgasburg, the largest weekly open-air food market in America, will be on hand to present “The Best of Smorgasburg,” featuring seven of its best food purveyors.
Tickets to the outdoor event can be purchased here. Please note that portions of the outdoor festival will be open to the general public and accessible without a ticket.
Live journalism: Also on October 5 and 6 at TheTimesCenter (242 W 41st Street), consumers will be able to attend an interactive showcase featuring food tastings, cooking demonstrations, book signings and more. A series of live panel discussions featuring New York Times journalists in conversation with notable chefs, restaurateurs and leading thought leaders in the food world will also be held. Panel discussions include (subject to change):
The Architecture of Eating: Danny Meyer, founder and C.E.O., Union Square Hospitality Group; and David Rockwell, founder and president, Rockwell Group, in conversation with Michael Kimmelman, architecture critic, The New York Times
The Secret Sauce of Success: David Chang, chef and founder, Momofuku; and Christina Tosi, founder and C.E.O., Milk Bar
Eating for a Living: Life as a Food Critic: a program featuring The Times’s top authorities in food, past and present: food editor Sam Sifton; restaurant critic Pete Wells; op-ed columnist and former restaurant critic Frank Bruni; and former restaurant critic Ruth Reichl, in conversation with national food correspondent Kim Severson
Welcome: The Fine Art of Hospitality: Will Guidara, restaurateur and co-owner, Make it Nice: Eleven Madison Park, The NoMad and Made Nice; Nicole Ponseca, author, creative director, founder, Jeepney Filipino Gastropub; and Alexander Smalls, chef, restaurateur and author, Alexander Smalls & Company, in conversation with Frank Bruni
Bourdain and Beyond: Pati Jinich, chef, cookbook author and host, PBS’s “Pati’s Mexican Table”; and Andrew Zimmern, chef, author and TV personality, in conversation with Kim Severson
Action Bronson: Mr. Wonderful in the Kitchen: Action Bronson, creator, “F*ck, That’s Delicious” and Jon Caramanica, New York Times pop music critic, in conversation with Sam Sifton
Reporters with Recipes: Melissa Clark, staff reporter and columnist, Food, The New York Times; and Alison Roman, cooking columnist, The New York Times, in conversation with Sam Sifton
Tickets to the aforementioned panel discussions can be purchased here.
Bespoke dining experiences: A selection of curated dining experiences at 10 New York City restaurants chosen by Pete Wells, chief restaurant critic of The Times. Pete’s list, the first of its kind, will be released in print on September 4; tickets for these dining experiences will be made available in early September.
The Festival will also be supported by robust New York Times editorial content in the weeks leading up to the October celebration. This event is the latest addition to The Times’s growing portfolio of live programming, underscoring its dedication to bringing a diverse offering of journalism to its audience and to the public at large.
The 2019 New York Times Food Festival is sponsored by: Presenting Sponsor, Mastercard; and Major Sponsor, Uber Eats. The NYT Cooking stage is supported by Event Sponsor Sub-Zero, Wolf, and Cove. All festival bars will feature signature cocktails from Event Sponsors Bulleit, Don Julio, Smirnoff Seltzer and beers by Guinness; Supporting Sponsors: Badia Spices and Deloitte.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.