This upstate, orchard-based distillery spins homegrown fruit into luscious liquor.
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An innovative entrepreneur is fighting global poverty with high-end alcohol.
Just in time for Chinese New Year, Buddakan chef Yang Huang takes us on a downtown tour though the flavors of his homeland.
Beer + Food + Film + Whiskey + Pickles + Jerky + Cocktails=What’s Ahead on The Edible Event Calendar
From everybody’s favorite pairing (whiskey and pickles) to a beer-centric movie night, here are a couple of events going on around town that we think you’ll enjoy. Be sure to check out our events calendar for more suggestions–and don’t forget to mark your calendars for February 28, which will be our first event of 2012: It’s Good Spirits, a celebration of seasonal cocktails and local liquors. (Hurry on over here to purchase your $35 Early Bird ticket before they’re all sold out.)
Though it probably seems like a natural to readers of this magazine, rarely does the French Embassy host food events. But next Monday they are, and it’s one to skip work for. No no, it’s not the world’s biggest round of Epoisses or a tasting of sparking cidre from Normandy (though we’d be down for both) but a day-long program investigating the intersection of food culture and health from French and American points of view.
In the past we’ve always worn heels to the Greenmarket’s swanky annual fundraiser–usually held at some fine hall here in Manhattan–but this time around we’re considering more practical footwear. In conjunction with Harvest Home, another non-profit group that runs farmers’ markets in the city, they’re hosting their first-ever dance party next Wednesday night, December 7th at the Bell House in Brooklyn. (It’s just a block or two from the F/R train.) Edible Brooklyn is co-sponsoring the shindig, which they’re calling the Winter Warm Up.
You know how the holidays are: Before you know it, it’ll be February. And that means one thing: Good Spirits, our series of seasonal cocktail tasting events and our first event of Edible’s first event of 2012. It’ll feature distillers and bartenders, the best of nearby farmers and city chefs. It’s all taking place on February 28th from 6 to 9 p.m. downstairs at 82 Mercer Street in SoHo. Discounted Early Bird tickets are on sale now: Hurry and score your $35 ticket here today!
The topic of our weekly NY1 show is just what you need after yesterday’s binge: dark chocolate. We took a trip to Mast Brothers Chocolates on North Third Street in Williamsburg, where the siblings behind the city’s first true bean-to-bar operation have just expanded their factory by 3,000 square feet and hired Finnish pastry chef Vesa Parviainen to run their new test kitchen.
May your heritage birds be perfectly brined, your cornbread stuffing contain loads of briny East End oysters, and your cranberries be from local bogs. Here’s to the result of those trips home from the Greenmarket with Long Island cheese pumpkins, Jersey Brussels sprouts and Upstate bacon. Should you need any brain food while the turkey roasts, we’ve got plenty of reading material on the holiday. And should you need any tips, be sure to check out our editor-in-chief talking turkey on the news just yesterday. In the meantime, pass the rolls and praise the host and watch out for parade floats: It’s Thanksgiving in Manhattan.
In the 1930s, President Franklin Delano Roosevelt saw that American farmers were producing too much; they weren’t earning off their extra work or surplus. In came the New Deal with the first-ever Farm Bill, set to end overproduction by paying farmers to grow less. In the ’70s, a man named Earl Butz, Secretary of Agriculture at the time, thought that idea was nuts, and so he paid farmers instead to “get big or get out”–referring of course to farming by the thousands of acres and those devoted to just a few crops. It was a perfectly good idea at the time for a country still discovering the value of its land and thenew global marketplace, which seemed to have no problem taking on the surplus. We couldn’t know then what has happened, which has also included farmers growing more crops for secondary, inedible products like corn syrup and cow feed rather than feeding us.
While many among us will spend the day goofing off at our desk jobs dreaming of the enormous meal ahead; shopping for the enormous meal ahead; or languishing in LaGuardia to make it in the nick of time to the enormous meal ahead, today is generally one of the busiest days of the year for most markets–be they Green or Whole. As you wait for those cranberries to caramelize, we’d like to offer some reading materials from posts past.
