Raisins have a reputation of being the Halloween treats that remain at the bottom of the sack long after the sugary lollipops and chocolates have been devoured. If the enthusiasm for vegetables at Eat NYC–held Monday night at Columbia Grammar and Preparatory School on W. 93rd Street–was any indication, dried fruit might be able to hold its own this Halloween.
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Last spring when we were doing research for our profile of Garrett Oliver, the brewmaster for…
We’re not sure what the format of our next Good Spirits cocktail pairing party will be, but we wanted to get our creative juices flowing by asking you what’s your favorite thing to drink right now. A local rye on the rocks? A hot toddy with pear bitters at Bourbon & Branch? Your own creation with beets and Brooklyn gin? Let us know here in the comments and you might win two tickets to our next Good Spirits in February.
Editor’s Note: What follows is a guest post from Casey Knapp, a fifth-generation dairy farmer at the 600-acre Cobblestone Valley Farm in Preble, N.Y. In addition to milk for Organic Valley, his family’s farm produces 10 acres of organic strawberries, pastured poultry, beef, pork and free-range eggs plus 3,000 yards of compost. Knapp is a also a senior in agricultural science at Cornell University, and recently took part Organic Valley’s 2011 “Who’s Your Farmer?” tour, a three-week fall road trip for 18 young farmers to colleges, fields, greenmarkets and community events through the Pacific Northwest and California on a veggie-oil powered school bus.
Foragers and fans of Central Park know wet fall weather has led to a bumper crop of mushrooms, so much so that the New York Times City Room asked readers to send in photos of their finds. They tapped mycologist and Manhattanite Gary Lincoff–he’s the author of the Audubon Society’s Field Guide to North American Mushrooms–to ID them, and the 19 photos from his first fascinating report are now up online.
Enter Your Favorite Latke Recipe to Win a Breville 5-Quart Die-Cast Stand Mixer from Edible Brooklyn
In case you missed the call for entries in the current issue of Edible Brooklyn, we wanted to let you know that our sister publication is on the lookout for fantastic recipes for latkes, and there’s no reason the contest shouldn’t be open to those in the borough of Manhattan.
What’s Food Day, you ask? Sponsored by the Center for Science in the Public Interest, it’s a little like Earth Day, except the end game is six goals that center on increasing access to healthy, fresh food for those of all ages and backgrounds; supporting sustainable agriculture; and ending diet and nutrition-related illnesses through policy change and public awareness.
We’ll tell you more about the event–which was in part a social experiment about sharing meals as well as a way to promote Slow Food’s $5 Challenge–on our forthcoming NY1 segment on the soupy shindig this Friday. But we wanted to pass along a party tip we learned from Mary Cleaver, the foward-thinking sustainable caterer who runs a restaurant both on and below the elevated city park.
On Wednesday night The Lower East Side was once again Manhattan’s biggest melting pot, at our first-ever travel-themed tasting at the Angel Orensanz Center on Norfolk Street–right in the heart of the neighborhood. As they made their way around the oldest synagogue in the city (in addition to hosting events, the Center still offers High Holy Day services by the Shul of New York, a Reform Jewish congregation), guests made their way around the world, tasting everything from locally made wines to kati rolls from India.
This weekend, on Saturday, High Line Food, Eater.com, Slow Food NYC, Edible Manhattan, and the $5 Challenge present High Line Soup–a simple, communal lunch to be shared in the 14th Street Passage of the High Line. The meal (a bean and farro soup, bread & butter, beer/cider/water) is being made in the nearby kitchens of The Green Table by Chef Mona Talbott, of the Rome Sustainable Food Project.
Forget canning and kombucha making: The real D.I.Y. frontier is dairy. Learn the art of cheese aging and how to churn your own butter in our latest installment of our How-To series at Brooklyn Brewery in Williamsburg next Wednesday the 26th. Anne Saxelby from Saxelby Cheesemongers in Essex Market will be speaking, along with other experts. (It’s just off the Bedford L stop.) Better still, it’s a very D.I.Y price at just $5. Buy those amazingly priced tickets right here.
Also on hand Wednesday night will be Monika Caha of Monika Caha Selections– she’s a Viennese expert on Austrian wine. Her portfolio comprises more than 70 wines from 10 boutique producers. With her help we want one of you to take home a little taste of Austria, meaning mixed case of Austrian wines. Winners will be chosen at random from our ticket holders, so don’t miss out on your chance to win (and eat and drink)–get your Edible Escape tickets right here.
