Those of you who participated in last fall’s Dine Out Irene will be pleased to hear that the organizers of the one-night fundraiser have tallied up the donations from dozens of local participating restaurants and collected a whopping $47,375 for farms impacted by the hurricane.
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The International Association of Culinary Professionals, in town for their annual conference–this year’s theme is food and fashion–has a few extra seats for their food policy panel, which is being broadcast live tomorrow night at 7 pm at WYNC’s Jerome L. Greene performance space.
On Saturday, April 14 more than 50 food and farm getaway destinations within a day’s drive or train ride of NYC will be exhibiting on the main floor of Skylight One Hanson in the old Art Deco Williamsburgh Savings Bank, as part of the second annual EscapeMaker.com Local Food & Travel Expo.
By March, the majority of my being is eager to see Winter kicked to the curb and Spring ascendant. But a recent trip to the famous Bi-Rite Market on 18th Street in San Francisco’s Mission District reminded me of one reason to miss the season, and that is citrus.
Classic public school curricula in big cities used to mean reading, writing, history and arithmetic, but a supermarket and Westchester agricultural non-profit hope to expand that list to include food and farming.
It was one for the cocktail pairing record books at this year’s Good Spirits! A sold-out crowd of 500 flocked to 82 Mercer to eat, drink and mingle. With food and drink from more than 50 of the city’s most celebrated food and drink makers, guests had plenty to sample.
Back at the tail end of last year, the brewers behind Pennsylvania’s Sly Fox (owned by one Brian O’Reilly) and Shmaltz Brewing Company from Upstate New York got the idea to do a Hanukah-Christmas beer challenge. The follow up–St. Pat’s v. Purim, naturally–will be held tonight, March 7, from 7 to 10 pm at Jimmy’s No. 43.
These makers and mongers aren’t reviving old traditions. They’re building something entirely new.
“[Chobani] uses almost 3 million pounds of milk daily,” says Senator Kirsten Gillibrand. “This has allowed our upstate farmers to expand and grow.”
Most Edible readers have probably had Ben’s Cream Cheese—a spread so luxuriously thick it seems like it must literally be nothing but solidified cream; but no one seems to know anything about it.
The classic cake called tres leches—literally “three milks”—features heavy cream, evaporated milk and sweetened condensed milk. Bizcocho de Colores bakery in Inwood gilds the lily with whipped cream and dulce de leche.
