After featuring New York Distilling Company in our winter 2013 issue of Edible Brooklyn, we are psyched that Sweets & Bitters has agreed to let us share both a story from their visit, as well as a recipe inspired by their gin.
Artisans
This past weekend, several Brooklyn-based vendors debuted as part of the Brooklyn Taste program at the Barclays Center. That’s an addition of 18 new businesses since last year.
Combining their talents, the duo behind Noble Goods created an artisanal design and fabrication company that specializes in modern home furnishings in wood and resin.
Forget tonic water and orange juice. Alex Abbott Boyd, founder of Cocktail Crate, has created a line of mixers made of whole, fresh, local and organic ingredients that make serving cocktails much more fun.
You could easily offer the same ol’, same ol’ treats to this year’s trick-or-treaters. Or, if you’re like us, you could be looking to jazz up your offerings and hand out something slightly more interesting than the predictable Tootsie Roll.
In 2009, graphic designer Sean Tice and Parsons graduate student Kristy Hadeka teamed up to start Brooklyn Slate, a company devoted to selling high-quality, locally sourced slate products.
We’re counting down the days until we “escape” Manhattan with international flavors from some of our favorite restaurants and vendors! New details seem to emerge daily, and here’s the latest menu update.
Importing organically grown cashews from small farms in Jakarta, Indonesia, Cyrilla Suwarsa’s family seasons the nuts with Southeast Asian flavors.
Soon you won’t need to leave the city to get salt water taffy and the memories of childhood summers at the beach that come along with it. Marisa Wu and Carolyn Walsh, candy lovers and partners at Salty Road taffy, are looking to bring their taffy business back to its original home in Brooklyn.
Our video from Damascus Bakery is on its way! We’ll let you know when it’s ready for your viewing pleasure, but until then, here are some beautiful shots from our visit that didn’t run in our print issue.
One of our local freelancers, Rachel Nuwer, recently published a piece for the Smithsonian about her pilgrimage to one of Scandanavia’s most respected restaurants called Fäviken. In her story entitled “Deep in the Swedish Wilderness, Discovering One of the World’s Greatest Restaurants,” Nuwer describes what seems to have been a both a luscious and visceral meal.
