It feels like years since we helped Hendrick’s gin with the menu for a special December 14th invite-only dinner in the “Enchanted Forest of Curiosities,” but we just got a load of photos of the event (shown above) as well as recipes from Hendrick’s for every cocktail we drank (those are below) and we wanted to share. The event, you may recall, is a semi-portable forest the British gin company sets up once or twice a year as an Alice in Wonderland-like collaborative party space complete with a soil floor, a foggy mist, and actors that scamper among spotted toadstools dressed as forest-like creatures.
Recipes
If most ordinary people look forward to catching up on season four of Breaking Bad…
While researching the next edition of Edible Manhattan–the annual Alcohol Issue that arrives January 1–we had the pleasure of hanging out with the founder of Compass Box at the 12th annual WhiskyFest, which took over the Marriott Marquis last month. John Glaser is an American-born maker of Scotch, which is rare enough already. But more importantly, he’s perhaps the only man in Scotch focused on mixing handcrafted boutique blends from single malt and high quality grain whiskies from other Scottish sources, rather than distilling them himself.
This Italian restaurant does Mediterranean food (and life) right.
Now that we’ve tested our spud-mashing skills at Thanksgiving, it’s time for those of us celebrating Hanukah to turn our attention to the potato pancake. Specifically, the third annual Latke Festival Edible Brooklyn is putting on with Great Performances at the Brooklyn Academy of Music on December 19th. (If you haven’t snagged your ticket here, now’s the time.)
Years ago, long before I’d ever been to Italy, I found a copy of the 2001 cookbook Saveur Cooks Authentic Italian: Savoring the Recipes and Traditions of the World’s Favorite Cuisine. I took to the tome like I was a 13-year-old who stumbled across some dimestore bodice ripper. In other words, I devoured every page. And in particular, I was taken with a salad called Puntarelle con Salsa di Acciughe.
While many among us will spend the day goofing off at our desk jobs dreaming of the enormous meal ahead; shopping for the enormous meal ahead; or languishing in LaGuardia to make it in the nick of time to the enormous meal ahead, today is generally one of the busiest days of the year for most markets–be they Green or Whole. As you wait for those cranberries to caramelize, we’d like to offer some reading materials from posts past at our sister pub, Edible Manhattan.
The Clover Club’s Franky Marshall’s Advances in the Can-Can Classic, Courtesy Her “Le Vert en Verre”
You might recall that way back in April–when Spring foods were just beginning to appear–we sent out a call to Brooklyn’s professional mixologists to enter the fourth annual St. Germain elderflower liqueur Can-Can Classic Contest, a seasonal cocktail competition being co-sponsored by our parent publisher Edible Communities.
Tomorrow night at 6:30 we’re going to co-host a potluck at The Brooklyn Kitchen in Williamsburg. It’s in honor of their fifth anniversary, and we glommed on to the party, since we just came out with a cookbook. We’re trying to lure not just each of you to come and bring a dish to share, but also to convince the ever-amazing pickler Rick Field to come and to bring his Polish Potato Potage with Brined Croutons, featured on page 36 of Edible Brooklyn: The Cookbook and made with his People’s Pickle.
In honor of the publication of the Edible Brooklyn cookbook and the fifth-year anniversary of The Brooklyn Kitchen–one of the featured contributors in the book, naturally–we’re inviting you to a potluck Wednesday night, November 9. It’ll be held in the classrooms at the Kitchen at 100 Frost Street, right at Meeker Avenue in Williamsburg, and starts at 6:30 p.m.
In case you missed the call for entries in our current issue, we wanted to let you know we’re on the lookout for fantastic recipes for latkes. That’s potato pancakes, for all you goyim out there, those crispy-fried patties traditionally made during Chanukah–and, for the third year in a row, at the catering company Great Performances’ annual city Latke Festival and cook-off. We’re co-hosts of this years, which will arrive at BAM for a night of grease-splattered goodness on December 19.
Today marks the official publication date of the Edible Brooklyn cookbook, a project we started…
