Three posts in one week – whaaaaaaat. I don’t actually remember the last time I had three in the same week. It’s crazy. CRAZY.
Okay. Finally, I’m going to tell you about my NYC trip! Mainly the conference because that’s the reason I went in the first place, but I spent a few extra days in the city hanging with one of my good friends who lives there, too. And after all of that, you can make some creamy horseradish sauce for some tasty sandwiches. Cool?
TECHmunch is a traveling food blogger conference to help noob food bloggers like me learn skills needed to successfully grow their blogs. It was created by Babette Pepaj, who’s also the founder of BakeSpace.
I was super excited about going to this conference because I still have so much to learn about everything related to food blogging and it was great to meet other bloggers and make new friends. I even ordered some business cards for the event like a cool kid.
I was a little anxious when talking to other bloggers at first. So many of them have been doing this for so long and I felt like I had no clue what I was doing! I’d get asked, “What kind of food do you blog about?” and it seemed like the hardest question to answer.
The anxiety didn’t last too long, though, and talking with everyone was a blast. The learning part was great, too! I learned a lot from upping my photography game to marketing content and working with brands. There was also a cool food photo setup for some stop-motion fun. I sadly didn’t get to try that out.
They also had a delicious spread of food and desserts! It was all so goooood.
I definitely plan on attending again next year. It was such an inspiring experience and connecting with other bloggers was the best.
If you want to check out more photos from the event, head over to TECHmunch New York!
The conference was a one-day thing, but I was in NYC for five days. The original plan was to eat and drink everything delicious, but my allergies destroyed me. My friend, Rachel, was feeling the same way, so we stayed in at her place more than we ventured out. Allergy meds could not save us.
We did drink a lot of wine at home though. And binge-watched a bunch of shows.
When we did go out for food, we made sure to do it right. Our biggest splurge was at Betony. The food was divine. I couldn’t take the best photos of the food using my phone, so they don’t really look all that appealing, but here are a few of the shots of what we ate.
Can we talk about that last photo for a second? What you’re looking at is a pandan-infused dessert. Know what pandan is? Cause I didn’t! I asked our server about it and he described it as “a Southeast Asian herb that tastes like cereal.” That was enough for me to say, “YES, PLEASE.” It’s a semi-frozen dessert and it tasted like an extravagant bowl of fruit loops. I’m not sure how else to describe it other than that, but the taste was incredible. Best dessert I ever had in my life. And I’m not just saying that.
Really, everything was great. I’d definitely go back. I had the poached lobster pictured above. Rachel had roast chicken and it was off the hook. The chef came by and told us a little about how he made it. It’s a two-day process! He brines it for a few hours, roasts it at a very low temp for a while, then dries it on a counter with fans overnight. Day 2, more roasting. It was so juicy and flavorful. Probably also the best chicken I’ve ever tasted.
Outside of Betony, we went to a wine bar for oysters and to another restaurant in the Upper West Side for burgers and cocktails. Oh, and I got a bunch of macarons to take home with me from Macaron Parlour.
I love New York and I really don’t get to visit there enough. I’ll have to change that.
OKAY. That is my NYC trip. Now? Creamy horseradish sauce! I was craving a roast beef sandwich recently and wanted to have it with creamy horseradish, so I went to the store to buy some fresh horseradish root to make my own with homemade mayo.
I cut off a piece of the root and peeled it. Then I used a microplane to grate it. And then I grated some garlic too. I love that kitchen tool so much.
One thing to note: the horseradish sauce won’t be ready to eat right away because it will need time for all the flavors to meld. I mean, you could eat it right after making it, but it won’t taste as good. Put it in the fridge over night before using or at the very least, a couple hours. Trust.
If I may suggest a sandwich for you to make to have this tasty sauce on other than roast beef, I’d really go with a jalapeño garlic beef sandwich. Just saying.
- 1 cup homemade mayo
- 1 horseradish root
- 1 garlic clove, peeled
- ½ teaspoon dijon mustard
- ½ teaspoon champagne vinegar
- Add mayo, dijon mustard, and vinegar to a small bowl.
- Cut off a 2 inch piece of horseradish root and peel it.
- Using a microplane, grate the horseradish until you have a ¼ cup. Add to the bowl.
- Take the whole garlic clove and grate that into the bowl.
- Mix everything until well blended.
- Place in the fridge for at least two hours before using to allow the flavors to meld (overnight is best).
- Store in an airtight jar and it will keep for up to two weeks.