What We’re Doing:
Monday: Scotch has had a complicated history, and you can find out all about it—along with a tasting—at Brooklyn Brainery.
Tuesday: Make “market value-added farm products” (we’re talking pickles, jams and more) in this Farm School NYC course.
Wednesday: La Plaza Cultural-Armando Perez community garden members will show you how to make rosemary flatbread on a grill.
Thursday: Avocado skins and pits apparently create a beautiful pink tone when used as dye. Learn all about it at this class at Tinyfield Roofhop Farm.
Friday: A completely vegetarian Seasonal Chef’s Table at Brooklyn Kitchen will get you creating dishes using the best produce available.
Saturday: Spend the afternoon immersed in mezcal and barbecue, as a way to celebrate Greenpoint.
Sunday: Get on the roof at Rooftop Reds for their Ribs and Rosé event—it’s exactly what it sounds like, which sounds pretty good.
Coming Soon: We have a German Feast panel coming up at Brooklyn Brewery on October 5, and get a taste of a wide range of global cuisines at Edible Escape on October 20.
Stories We’re Reading:
The recipe for, and story behind, a Haitian cornmeal porridge with black bean sauce.
— Civil Eats (@CivilEats) August 21, 2016
— Gastropod (@Gastropodcast) August 18, 2016
On our radar:
Feeds We’re Following:
Dante has a new breakfast menu. Go enjoy it streetside with a Garibaldi, the perfect blend of Campari and fresh orange juice.
Watch the transplanting of lettuce plants by the teens who’ve been working with City Growers.
How to stay cool:
Make this Brooklyn Brew Shop shandy, the perfect end-of-summer beer cocktail.
Makes two 12 oz. glasses
½ cup sugar
2½ cup water
½ cup lemon juice
24 oz Brooklyn Brew Shop Citrus Wheat Beer
1 sprig mint
- Boil the sugar and ½ cup water together and stir until sugar is dissolved.
- Combine with sugar water mixture with the lemon juice, beer, and remaining 2 cups of water.
- Garnish with a sprig of mint, and enjoy!