By Meredith Deliso
Get ready for the booziest cook-off yet.
Nick Suarez and Theo Peck of the Food Experiments return to the Bell House on March 6 with The Brooklyn Booze Experiment, a no-holds-barred amateur cooking competition that has only one rule — soak it, cook it, perfume it, or flambe it, but make sure it involves booze.
“We want people to push the envelope in creating unique culinary creations,” said Suarez (pictured at right with Peck).
So expect dishes like Tequila Drunken Heritage Pork, Guinness muffins and Vanilla bourbon ice cream, which will be judged by Tom Potter from NY Distillery; Andrew Knowlton, restaurant editor at Bon Appetit magazine; Jordana Rothman, food and drinks editor at Time; and — best of all — you.
But don’t let the name fool you: this isn’t one of those homebrew contests.
“The Booze Experiment encourages cooking with wine, beer and liquor, but we don’t want chefs to make moonshine,” said Suarez. “We’ll leave that to the experts for now.”
The Brooklyn Booze Experiment at the Bell House [149 Seventh St. between Second and Third avenues in Gowanus, (718) 643-6510], March 6, 1-5 pm. Tickets $20 (advance); $25 (at the door). For info, visit www.thefoodexperiments.com.