Brooklyn Brewery

Our Brooklyn Butchery How-To, In Photos

It was a carnivore’s dream on February 22nd at the Brooklyn Brewery when meat-eaters flocked (get it?) to see the experts from Marlow & Daughters, Fleisher’s Grassfed and Organic Meats and Brooklyn Cured demonstrate how to butcher at “How to Slice it,” the latest installment in our popular How to series. Here’s a little wrap-up of what you missed (or want to relive) last week:

$5 Tickets for our Butchery 101 with Fleisher’s, Marlow & Daughters and Brooklyn Cured Next Week at Brooklyn Brewery

How often do you get a chance to learn how to properly tie a roast? Stuff a sausage? Butcher a bird? Not too often? Never at all? Yup, we didn’t think so. In our upcoming installment of our popular How to series, we’ve gathered some of the best butchers around to show you how it’s done. How to Slice it will go down at the Brooklyn Brewery on Wednesday, February 22nd from 8 pm to 10 pm with doors opening at 7:30 pm.

Coming up on the Events Calendar: How to Tie a Roast; Meet the Mixology Masters

Looking for something to do in the next few weeks? Look no further! Take a look at what Edible’s got cooking up. Still looking for more things to do? Be sure to stay tuned to our Events Calendar for the latest happenings going on in the city, and to get those and more Edible news right in your inbox, sign up for our email newsletter–or if you have an event to add, send it to [email protected]

Is Brooklyn’s Food Culture Better? Express Your Opinion at the Next Tenement Museum Talk

When we published Edible Brooklyn: The Cookbook back in October, we intended for it to be a community cookbook, a snapshot via 100 collected recipes from the cooks in our community, be they restaurant chefs, gardeners, grandmothers, pickle-makers, cheesemongers, brewers, bakers or baristas. Needless to say that’s sparked plenty of discussion on what real Brooklyn food is. We’re going to let you help us decide with the help of a panel of four Brooklyn food experts and cookbook contributors on January 17 at the Tenement Museum.

U.K. Dispatch–In This Beer Loving Culture, We Can Hold Our Own

LONDON–For years we’d thought of this city’s lovely old-fashioned taverns and tap rooms as the holy grail of good beer, thanks to the Campaign for Real Ale launched back in 1971, when most of us Americans were still guzzling Bud in pop-top cans. The group, now called CAMRA, was founded by four drinkers concerned about the growing number of mass produced-pints and the homogenization of both beer and the pubs where Brits drank them.

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.)

With Help from Morimoto, Brushstroke, Sushi-Zen, Soba Totto, Otafuku, Curry-Ya and Kyotofu, Aki Matsuri is our New Favorite Holiday

Many of us might have heard of Sakura Matsuri, the Japan-centric spring festival the Brooklyn Botanic Garden hosts each May when the cherry blossoms bloom. But you can have a Matsuri in fall too, and that’s exactly what’s going down at Brooklyn Brewery in Williamsburg on November 10, thanks to the Gohan Society, the Manhattan non-profit that promotes Japan’s culinary culture here in the States. The you-must-go-if-you-like-Japanese-food shindig–their biggest fundraiser of the year–is called Aki Matsuri.