In our current issue, Nancy Matsumoto takes us inside Tribeca’s new food hall, All Good Things, where hungry shoppers find a curated selection of artisanal goods from the likes of Dickson’s Farmstand Meats, Orwasher’s bread, Blue Marble Ice Cream, Nunu Chocolates, Blue Bottle Coffee and Cavaniola’s cheese, plus an upstairs oyster bar and a downstairs fine-dining restaurant.
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In our current issue, Rachel Wharton goes behind the scenes at Mas (la Grillade), chef Galen Zamarra’s firewood-fueled second restaurant.
It used to be that hiring a private chef was a marker of the upper class. Now, thanks to Kitchensurfing.com, even the less affluent can hire great chefs to cook private meals.
When fall rolls around, do you pull out Bubby’s oil-stained latke recipe or do you make up your own modern version using beets from the Greenmarket? Are you a garnish purist, strictly sour cream or applesauce for you, or do you jazz your latkes up with jalapeños, strawberries or sriracha? We’re looking for the best of the borough for our December 10th Latke Festival at BAM, hosted with Great Performances.
In light of the water-filled homes and debris-covered streets in Manhattan this morning, we at Edible are feeling very grateful. We have water, food, and dry homes to keep warm in. But many of our neighbors in New York City, New Jersey and out on Long Island aren’t so lucky today.
Martinican codfish fritters, Portuguese bacalhau, Bajan plantains, Ukranian pierogi, Long Island wine, Irish cheeses–nope, it’s not our food bucket list. We actually ate all that–and more–last week at Edible Escape, our global travel tasting party at the gorgeous Angel Orensanz Foundation.
Whether it’s pronounceable or not, this soup (compliments of Rick Field of Rick’s Picks and found on page 36 of Edible Brooklyn: The Cookbook) is a real winner on crisp autumn days.
Smorgasburg, the famed Brooklyn Flea food market where we get our weekly pupusa and artisanal popsicle fix, is partnering with Whole Foods for a one-month experiment in delicious local food. Together they’ve curated a group of vendors to setup shop for one month at the Bowery store, which opens today with Cemita’s Mexican Sandwiches and will serve lunch and dinner 7 days a week.
At last month’s Meet Your Maker, sweets were the name of the game as we teamed up with Ovenly, Mast Brothers Chocolate, and–they’re not technically dessert makers, we think they’re pretty sweet—the Brooklyn Brewery.
Last week in the Finger Lakes, the New York Wine & Grape Foundation invited a few adventurous and strong-backed sommeliers and wine writers to help with the 2012 harvest as part of a new exchange and education program among New York wineries and city-bound industry professionals. Our very own Amy Zavatto, Edible’s wine correspondent, was one of those lucky few who got to stomp some grapes.
Next month agronomist, vintner, and co-owner of Shinn Estate Vineyards, Barbara Shinn will be at the Museum of Natural History talking all things wine. She’ll discuss how to foster organic and biodynamic-based wine growing and why we should all aspire to such things.
Tickets to the next week’s Edible Escape–our killer travel bash on Wednesday, October 17, where attendees feast on food and drink from dozens of destinations–are going fast!
