Billy Barlow is a savory chef and butcher (The Breslin, Pulino's, Marlow & Sons, The Spotted Pig) turned ice cream maker at NYC's only certified organic ice cream company, Blue Marble.
What was the food highlight of your year?
I had my birthday dinner at Del Posto back in March. It was a great combination of having two of my very best friends there, phenomenal food and the pianist playing Cyndi Lauper. Dessert really blew my mind though. I have a sweet tooth, but I'm generally most interested in what happens in the savory portion of the meal. Brooks Headley's desserts just put the whole thing over the top like an exclamation point.
After Del Posto it would have to be the week I spent in Mexico. The whole time was spent on a very small island off the coast and the food was phenomenal. I'm not sure life gets better than eating fresh ceviche with sand between your toes and a cold beverage in your hand.
What was the music highlight of your year?
Unfortunately I don't get to see as much live music as I once used to, but I'm a huge fan of blues music. I've been listening to Ali Farka Toure and Bombino, and the intersection of American Blues with their traditional African music is pretty unbelievable especially when you're listening to Toure and Junior Kimbrough side by side.
Was there a moment when food and music came together in a memorable way?
Just a few weeks ago we took our management team to dinner at Speedy Romeo in Clinton Hill Brooklyn. It was a great soundtrack to accompany a delicious and fun dinner.
Close second place was sitting in Lexington Candy Shop having an afternoon breakfast while sitting under pictures of Woody Allen listening to the Rat Pack. To me that is a quintessential New York experience.
