Staten Island’s Cooking Night Sizzles in Tottenville

Tottenville simmered last night with Staten Island’s Cooking Night, spicing NYC’s spring at a rec hall. Chef Tariq Evans taught chili as 40 stirred, a $15 ticket bash of pots. It’s borough bites—pure SI vibe, stoves hot. A kid chopped peppers; a pro plated beans. ‘Staten cooks—this is it,’ Evans says, tasting broth. The room turned kitchen.

The night’s fresh—April 2’s start, it tripled since RSVPs, packing counters by 6 p.m. Evans, a St. George cook; last night’s crowd hit max—pans clanked. A latecomer nabbed a spoon; steam rose—NYC grit glowed. Bowls hit the table—flavor ruled. #SICooking trended; Bronx wants a bite.

Some griped—’Too spicy,’ sniped a newbie, dodging heat. Space pinched—latecomers stood; grub held. A pot boiled over—wiped quick; cook rolled. Queens wants a turn, but Tottenville owns it—tastes rule. The hall’s never sizzled so bold.

Evans hints at a monthly run, maybe a fair if spring bites. ‘NYC’s plate—this fills it,’ he says, packing knives. The night’s a Staten win—grit meets zest. It’s a food rush; join the next. Bring a bowl—spices call.