What happens when you assemble eight of the Empire State’s top chefs to prepare an historic brunch? You get to taste what a food and drink powerhouse this great state is.
There’s a lot to read and watch out there on the internet. In short, here are some notable links that are on our radar this week.
On October 2, dozens of the region’s best restaurants, ice cream shops, breweries and vineyards will come together to celebrate the bounty of local food available in New York City.
Whether or not you were able to join us at Good Beer 2013, check out this video for some of the highlights!
When we think about all the fantastic, frothy, hoppy goodness coming our way at the end of the month, we can barely stein it!…
Last week we kicked off the summer season with a taste of Long Island in the heart of downtown Brooklyn at Brooklyn Uncorked. Wine sippers and food noshers descended on the spectacular Skylight One Hanson (aka the former Williamsburg Savings Bank), where we raised our glass (many times) to celebrate 40 years of Long Island wine making.
A few months back we asked you, dear readers, to cast your votes for your local heroes–the farmer who brings the crispest asparagus and best grassfed beef to market, the restaurant with the stellar local wine list, or that non-profit fighting to improve school food. At long last, the results are in.
From pretzels and pletzels and pizza to shrimp rolls and chopped liver and duck blinis and banh mi, we ate well at Good Beer last year. More beer and food anyone?
By now those cute little squash plants in your garden aren’t so little anymore. No matter where you plant them, summer squash has a way of taking over the garden…and your fridge. If you find yourself with more zucchini than you know what to do with (don’t we all?), try this dish from Chef Michael Anthony of Gramercy Tavern.
We’re thrilled to announce the following restaurants in Manhattan, Brooklyn and Long Island’s East End will be participating in our 2012 Eat Drink Local Week, which begins in less than a month.
New Yorkers sure do like their chili; when we arrived at Sunday’s Chili Fest at Chelsea Market, the line from the Tenth Avenue entrance stretched halfway back to Ninth. Altogether, more than 1000 people jammed into the market to sample 22 different chilis made by shops and restaurants around the city. To supply the meat bound for all those bowls, Dickson’s Farmstand Meats had been saving up its beef trimmings for a couple of months. And that means all of them; Gramercy Tavern’s chili should have been called Tongue ‘n’ Cheek, because that’s what it was made of.
“Craft was born from a question,” says Colicchio. “Can you strip everything down and get to the essence of the ingredient?”