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18 Apples a Day: Where to Eat the Last IOTD

Comment | October 6, 2010 | By

Apple cider is our last of the 11 Ingredients of the Day, sadly, but these dishes from our Eat Drink Local restaurant partners are anything but a bummer.

AQUAVIT: Roasted Lamb Sausage Mustard Greens-Celeriac Barley-Apple Cider Jus

BRAEBURN RESTAURANT: Apple Cider Braised Pork Belly with Creamed Savoy Cabbage

DB BISTRO MODERNE: Roasted Pork Tenderloin, Caramelized Gala Apples, Apple Cider Braised Cabbage.

EL CAFEMAE MAE CAFEWAVEHILL: Riesling Poached Salmon, Purple Cauliflower, Butter Beans, Leeks, Katchkie Farm Greens, Apple Cider Vinaigrette

ESCA: Apple Cider Bellinis

HEARTH: Gala Apple Crisp-Honey Ginger Ice Cream, Fire Island Pumpkin Barrel Ale

HENRY’S: Samascott farm warm apple pie (cinnamon, allspice, vanilla ice cream)

L’ECOLE THE RESTAURANT OF THE FRENCH CULINARY INSTITUTE: Johnny Apple-Fizz

PURE FOOD AND WINE: Radicchio, apple and pear salad w/ walnuts, dried cranberries and aged cashew nut cheese in a creamy balsamic vinaigrette

SAVOY: House Bratwurst with Apple Cider Jus and Cabbage

SOTHEBY’S TERRACE CAFE: Shaved Fennel, Apple and Arugula Salad with Toasted Walnuts and Apple Cider Vinaigrette

THE GREEN TABLE:  Grilled Long Island Duck Breast with Local Grain Salad and Apple Cider Reduction

BAMcafé: Warm Apple Strudel, Caramel Sauce and Whipped Cream

FIVE LEAVES: The Harvest Moon, Farmers Gin, organic Apple cider, fresh lemon juice, vanilla-thyme syrup and Fernet Branca.

RADISH: Pulled Apple Cider-Braised Pork Shoulder with Fennel and Apple Slaw

RYE: Grilled Berkshire Pork Belly, White Beans, Brussel Sprouts, Lemon Confit & Apple Cider Gastrique

TED AND HONEY: Apple cider, maple, juniper brined pork shoulder “bacon” BLT’s; Ted & Honey’s house cured & smoked pork shoulder bacon, heirloom tomatoes, Long Island red oak lettuce, house made aioli sandwiches

DUMONT: Creamy Butternut Squash Soup (caramelized apples, cider gastrique)

About Rachel Wharton

Rachel Wharton is a deputy editor of Edible Manhattan and Edible Brooklyn magazines with a master’s degree in Food Studies from New York University, where she focused her research on sustainable agriculture and food culture (with a minor in tacos). She has 15 years of experience as a writer, starting her career with fisheries, water issues, coastal life (and fried oysters) in North Carolina, where she grew up. Before joining the Edibles, she spent four-and-half years working as a features food reporter at the New York Daily News. She also won a 2010 James Beard food journalism award for stories in Edible Brooklyn, while her profile of Russ & Daughters in this magazine will be included in the book 2010 Best Food Writing. P.S., she will eat street meat with abandon, no matter its sustainability.

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