Road Rice: A Look Back at The Good Deeds for Good Beer

Typically here at Edible Manhattan we lazily add a post-party wrap-up a few days after one of our events, laying the blame for our slightly slacker behavior on our waning hangover. Not this time! If only because we have such a good story from our craft beer and local food tasting called Good Beer, which if we have to tell you was last night at BAM means you missed it.

We could regale you about the beers, or the crudo from Esca or the vareniki from Cafe Glechik or the meatballs from Back Forty or the brisket from Fette Sau or the hush puppies and homebrew from Gramercy Tavern or chicken and squash blossom mini-quesadillas from Palo Santo or the rabbit terrine from Northern Spy or the pizzas from Co.from made on a mobile truck outside, but we’re not gonna.

Instead we’re gonna tell you about the great lengths Ben, who along with his wife Sohui co-owns The Good Fork in Red Hook, went to to make Good Beer so good. Their team ran out of black rice (for their Slow Roasted Pork Shoulder with Korean Flavors, Black Rice and Pickled Vegetables, natch) a few hours in, and he called his restaurant to have them make more.

When he drove back to get it, it wasn’t yet done, so the genuis (if a bit risky) restaurateur cooked the rice en route back to BAM on a Bunsen burner set up in their work van. Road rice! (To quote our publisher Stephen Munshin.)

Ben, we at Good Beer thank you for your greatness.

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