The Edible Manhattan Group team and friends got loose in New York City at speakeasy cocktail bar The Garret East.
Tag: Edible Brooklyn
Founded a slice joint in 1959, Sal and Carmine’s used to refuse to deliver. Now a grandson must do what he can to sustain the business.
Tell us your preferred image from our upcoming issue and we’ll run the people’s choice in print along with a detailed back story of that particular photo.
Brooklynite and food writer Jane Black will lead a panel addressing this question at Edible Institute. We offer up some answers with these stories.
This is it — this is the year that you’re going to make your Halloween treats at home instead of hurriedly picking up a jumbo bag of Tootsie Roll pops on your way home from work.
Tonight our sister publication Edible Brooklyn will be co-hosting the sold-out third annual Latke Cook-off at BAM, where 15 chefs and Dori Fern, the talented Edible reader who won the amateur recipe contest, will compete in the contest to crown the greatest Hanukah potato pancake of all. If you’re missing out, don’t worry, you can at least make Fern’s dish, as the Daily News did a preview piece on the event yesterday–scoring not just the recipe for her “Double-Happiness Latkes topped with Five-Spice Duck Confit” but those of a few of her fellow contestants, too.
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.
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.
Beer, coffee, wine and chocolate: On Wednesday night, curious individuals found out all there is to know about the gastronomical pleasure of their choice.