Queens Together, a non-profit dedicated to combating food insecurity, hosted its third annual International Food Expo at the New York Hall of Science on Thursday night. The event raised crucial funds to provide meals for those in need during the holiday season.
Nearly 40 Queens-based restaurants and bars, representing more than 25 nationalities, participated in the expo, held at 47-01 111th St. in Corona. Around 400 attendees sampled a diverse array of dishes from some of the borough’s finest eateries, showcasing the global flavors that make Queens a culinary destination.
Hollis institution Datz Deli served a mouthwatering oxtail mac and cheese dish for Thursday’s event, while newly opened Jackson Heights pizzeria Elements served some of its classic slices and a guava-infused croissant.
Astoria’s Butcher Bar offered some of its classic brisket, while Fresh Meadows Italian joint Fuzi Pasta offered a delicious sweet potato gnocchi for the event.
For those with a sweet tooth, Ridgewood staple Salty Lunch Lady served up a luscious chocolate and pistachio cake, and newly-opened Woodside bakery Masa Madre offered a delicious selection of conchas – a type of sweetened bread roll served in a variety of flavors.
Meanwhile, Astoria’s Tea and Milk served several boba tea concoctions, including a mouthwatering strawberry and rose combination.
Sunnyside’s Alewife Brewing went a step beyond other participating establishments, creating a special-edition Queens Together pilsner for the occasion.
Alewife co-founder Patrick Donagher said he has been working with Queens Together Forgash since 2018 and said he had been looking for ways to help raise money for Queens Together.
“We were working on doing an Oktoberfest together in Sunnyside. That didn’t happen, so he asked if we wanted to come to this (food expo). I said, ‘I’ll give you something better, we’ll brew a beer together’,” Donagher said. “We did a German-style pilsner, which is very approachable for everybody. It’s crisp, refreshing, and goes great with food.”
The beer is limited-edition for now, but Donagher said he is open to bringing the beer back in the future. A portion of the proceeds from each beer can and keg sale will be donated to Queens Together for food relief programming.
“It’s a great cause. I love what he’s doing, and I think it’s a great organization to be involved with,” Donagher said.
Forgash said the collaboration would help raise significant funds for food relief.
“It’ll keep money coming in for food relief, and we’re going to promote the heck out of him for being our amazing partner,” Forgash said. “They made a beer for us. How cool is that?”
Forgash added that he was “blown away” by the generosity of the participating restaurants and bars and the attendees who supported the event.
“It warms my heart,” Forgash said. “We have over 25 countries represented with food this year. Every restaurant here is a local mom-and-pop restaurant. These are people who care and want to support. It’s beautiful.”
Forgash added that Thursday’s event had the dual effect of raising money for charity and raising the profile and exposure of local independently-owned restaurants.
“We brought restaurants from all four corners of Queens County, so people get to discover new food and restaurants get in front of a new crowd.”
He said Thursday’s food expo will help to provide around 3,000 families with food over the holiday season, with the relief program starting next week and expanding into January.
“It’s not just Christmas or Hannukah or Eid when people need help. People are hungry all the time.”
He also said the money raised from Thursday’s event will help Queens Together provide a stipend to all participating businesses at the food expo to help cover some of their operating costs.
Forgash, who worked as a chef for 25 years, said Queens Together sets itself apart from public relief programs because it tailors its meals to the community it serves by providing culturally appropriate meals.
“Food is provided by a neighborhood restaurant that knows the community it’s serving, so the restaurant benefits, the neighbors benefit, and the entire community knows that the restaurant is doing this work.”
