There are so many events happening around the city at this time of year—and this week, the Edible editors share what’s on their radars. Here’s how and where we’re eating, drinking and making in the next couple of weeks. See you there!
Caroline Lange: Hack//Dining (above, Hack//Meat)
Okay—so, I’m not a food entrepreneur or a software engineer. But I love that Hack projects that Food+Tech Connect is initiating. Last year, it was Hack//Meat (video above), which brought together over 250 industry folks, technologists, entrepreneurs, nonprofit members, and creative minds to reimagine how we think about and consume meat. This year, it’s Hack//Dining, the goal of which is to puzzle over (and solve) some of the problems facing the food industry. It’s the intersection of the sharing economy and the food world and technology, and at the end, there will be some kind of tangible tool that will make the way we eat better. (And if you are a food entrepreneur or a software engineer, there’s still time to register for the event!)
Eileen M. Duffy: Brooklyn Uncorked
In its seventh year, Edible Brooklyn’s celebration of New York wine is bigger and better than ever. Not to throw a pitch for the home team, but it’s a great place to get familiar with Long Island wine and wines from the Finger Lakes and the Hudson Valley. A number of the wineries will be pouring their 2013 rosés; 2013 was an astounding vintage for Long Island and the wines are bright, fresh and fruit filled. Tickets are $65; add $10 and get a subscription to the magazine. See you there!
Marissa Finn: Brooklyn Half Marathon
For this weekend’s Brooklyn Half, New York Road Runners has rounded up a series of food and drink vendors that will make the bib pickup (only Brooklyn calls a bib pickup a “pre-party”) so worth my time. There’s no reason not to overload on Morris Grilled Cheese, Takumi Taco, Pipcorn and One Girl Cookies when you’re about to run 13.1 miles the next day, right?
Lauren Wilson: STAINED
Food and textiles are more connected than you might think. The gals at the Textile Arts Center know this and are celebrating the the delicious intersection of edible and wearable at their spring fundraiser called STAINED. Guests will dye with the same seasonal ingredients that appear on the menu while enjoying an evening of staged “sensorial experiences.” Can’t wait.
That’s where I’ll be on Friday, June 6th, for the Summer Night Market which runs 4-8pm. My favorite farmers will be there with their peas and cheese, beef and berries, while chefs from restaurants like Back Forty and Rouge Tomate sell dishes and drinks as music plays and the sun sinks over the Hudson. See you there.
Feature photo: Flickr/Bob Jagendorf