NYCWFF: Grand Tasting Day 2

The Hurricane Club offered green, spicy dumplings in themed bamboo boats.

Click here to see the Fiery Pork Dumplings with Hibachi Barbecue Sauce Recipe.

STK Out served mini hot dogs, cooked in a spicy sauce and topped with fresh vegetables.

STK Out had this sign designed for the festival.

Chipotle used the festival-goers as guinea pigs to try their new, and unreleased, barbacoa chili.

Alobar served "Duck Confit Sloppy Joes," topped with a quail egg and dripping in goodness.

508 GastroBrewery served beef brisket bulgogi sliders with kimchi aioli.

Osteria il Paiolo served a spinach and ricotta gnocchi in an heirloom cherry tomato sauce.

Nios Restaurant served scallop escabeche with pickled pumpkin, jalapeño, almonds, and coconut.

Amali offered grass-fed beef short rib sandwiches, with pickled cabbage, roasted garlic, and Gruyère.

Casa Nonna's Sicilian eggplant caponata rivaled even that of my own Italian grandmother.

Pounds & Ounces made a heavy meal out of a bite(s)-size, serving ancho-glazed short ribs with goat cheese polenta, baby carrots, horseradish cream, and braising jus.

Lugo Caffe championed their Mugo Meatballs Pomodoro, which combine pork and beef and are cooked in chicken broth, before they even touch the pomodoro sauce.

Marcus Samuelsson humored fans, demonstrating some Ethiopian tribal dancing.

Paula Deen worked the crowd at sons Jamie and Bobby's demo.

Paula Deen sampled her sons' bites and even passed them among the crowd, forcing fans to use what Adam Richman called "the old booger hooks," their hands, as forks.

Adam Richman was full of witty quips during his cooking demo, and even managed to get in demonstrations for beef, two kinds of chicken wings, fish, and vegetables.