Armed with note pads, questions and a dream, an audience of interested Edible readers descended on the Brooklyn Brewery for our most recent event: “How To Build a Business in the Food World.”
The weather was unexpectedly, bitterly cold, but that didn’t stop our guests from coming out to the Brooklyn Brewery to check out the locally crafted goods at our first ever chefware expo.
From smoked knackwurst to smoked seasonal veggies, smoked tongue to smoked pork belly and carrots wrapped in bacon alongside smoked eggplant dip with pomegranate seeds, there wasn’t a hungry belly in the house by the end of the evening.
Just around 450 descended on Bryant Park last Wednesday in celebration of Eat Drink Local week. ‘wichcraft’s executive chef, Mike Barbera, and his team created a spread that was unbelievable!
Luckily, Nick Suarez (of the Backyard Cooking Company) and Theo Peck (of Peck’s) brought a taste of Spain to Brooklyn for a crowd of hungry, staycation New Yorkers.
Last Wednesday 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.
Last month aspiring food writers, bloggers, editors and everyone in between came to Brooklyn Brewery and got schooled on how to make a career in food media.
We heart our subscribers and on March 21st, we showed them just how much. In conjunction with Danny Meyer’s Union Square Events, we celebrated our inaugural Subscriber Appreciation Event with passed savory and sweet canapés, a tasting station, cocktails and of course, fun.
It was one of our biggest How To’s yet, with a full house of budding entrepreneurs, armed with notepads, questions and a whole lot of ambition, looking to learn How To Sell from our panel of experts.
Sure, we were in Brooklyn and it was a cold winter’s eve, but nestled inside the Brooklyn Brewery last Wednesday night at How To Prepare a Mexican Feast, we might as well have been in Mexico…at least as far as our stomachs were concerned.