Comment | May 17, 2013 | By The Editors
Hungry? Our events calendar has loads of Edible events around the city, like this Sustainable Seafood Supper Club at Brooklyn Commune. Here’s what’s happening this week.
Comment | May 16, 2013 | By The Editors | Photographs by Ken Steinhoff
We are still high from the 2013 James Beard media awards last week. Not because we won another of those medals—which are basically the academy awards of the food world—but because some of our very favorite peers took home the top honors.
Comment | By Amy Zavatto
Last Friday night, I was in Louisville, KY finishing up a week-long distillery trek at an awesome craft spirits sampler at the Distilled Spirits Epicenter. One week to the day later, I’ll get to see Mr. Ralph Erenzo, distiller and partner at Tuthilltown Spirits, again and sip on his lovely small-batch bourbons and such at the kick-off Manhattan Cocktail Classic Gala at the New York Public Library.
Comment | By Amber Benham
As I sit here, sipping this Summer Weizen Ale from Smuttynose Brewing Company and feeling a heck of a lot better about this work day, I’ll tell you reasons why you, my fellow suds lovers, should be drinking beer soon, too.
Comment | May 15, 2013 | By Chelsey Simpson
Susan Hardy and Maureen Knapp, Organic Valley dairy farmers from upstate New York, have formed an ongoing relationship with The Earth School, an eco-minded public school on East 6th Street. Two weeks ago, the farmers paid the schoolkids a visit.
Comment | May 14, 2013 | By The Editors | Photographs by Santiago Suarez
We’re thrilled to announce our fourth annual Eat Drink Local week, an eight-day locavore love fest for our foodshed celebrated by Edibles around the tri-state area. For one week, starting June 22nd, we urge you to show some love for our local food system by dining out, cooking in and enjoying local, seasonal ingredients.
Comment | By The Editors | Photographs by Rebecca McAlpin
At his West Village Japanese restaurant, Chef Takashi Inoue features all sorts of unusual cuts of meat. Taking the nose-to-tail trend to a whole new level, customers will find animal parts unheard of on other menus (cow’s testicles, calf’s brains, and three kinds of cow stomach among them) prepared in inventive new ways.
125 comments so far | May 13, 2013 | By The Editors
Wowza! When we asked you, dear readers, to send us your pics of an ingredient or dish that makes you heart NY, we hardly expected such a response. Now we need your help sifting through these beauties to choose a winner to send this cookbook to.