We know your time is precious. From local wine tastings to ice cream shop tarot card readings, here are our editors’ and writers’ picks for upcoming events that are worth it.
We know that kitchen space is sparse in New York, but that doesn’t mean that small ovens are not big enough to roast the bird.
Vegetarians and vegans beware, we’re gearing up for a meat-tacular evening this Wednesday! Carnivores, aspiring butchers and meat molders, plan on joining us at the Brooklyn Brewery on February 22nd from 8 pm to 10 pm as we learn all there is to know about slicing, curing and tying meats.
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.
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]
Dig this helpful guide from the folks at GrowNYC, the non-profit group behind city Greenmarkets. It’s a list of which of their farmers citywide are selling turkeys, plus how to order them and where you can pick them up. Don’t forget the butchers at Dickson’s Farmstead Meats in Chelsea Market or your mail-order friends at Fleisher’s and Heritage Foods USA. (The latter will probably let you order from their new Heritage Meat Shop in Essex Market, too.)
If you like to lounge alongside a vat of gazpacho, rather than next to the pool, we’ve got some great reads for you. Come to think of it, they’ d make great page-turners on the beach, too.