Hungry? Our events calendar is packed full of Edible events around the city. Here’s what’s happening this week.
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In our current issue, Rachel Nuwer profiles fermentation fanatics who’ve learned to harness the wild microbes in our kitchens to make home-preserved foods funky, flavorful and good for your gut.
Eat Drink Local Week has finally arrived and it’s going to be a hot one. So it’s your duty, really, to enjoy a bottle of chilled rose–one of our featured local ingredients of the week. In our Edible Guide you’ll find links to dozens of wine shops around the city where you can pop in a grab a bottle.
With Eat Drink Local Week just two days away, it’s time to stock up on our 8 featured ingredients and get cooking! Join us this Saturday as we kick off our week of local food fun at the Grand Army Plaza Greenmarket with cooking demos and prize giveaways.
Next Wednesday, June 27, the Children’s Museum of Manhattan will host an Eat Play Local Day, with kid-friendly, healthy cooking demos and important health information for parents. As an extra incentive to register for the event, which is free with paid admission to the museum, Cricket Azima, founder of The Creative Kitchen–one of the event participants–has offered up a copy of her book “Everybody Eats Lunch.”
Hungry? Our events calendar is packed full of Edible events around the city. Here’s what’s happening this week.
Sam Adams and the Red Hook Lobster Pound truck got together at David Burke kitchen last week and, in what could be a preview to Good Beer on July 31st, showed how well beer and lobster rolls go together. Brewer Jennifer Glanville pointed out how the bright complexities of the Summer Ale are balanced by the richness of lobster.
In our latest issue, Amy Zavatto explores the history–and temporary death–of the cassis industry in the Hudson Valley. Thanks to the development of fungal-resistant versions of the black currant bush, the dark berry is making a comeback.
Reserve your table now for Eat Drink Local Week at one of our partner restaurants and see what creations local chefs come up with for our 8 featured local ingredients: spinach, eggs, goat (milk, cheese, yogurt, meat, etc.), radishes, rose wines, porgy, fava beans, and hops. The possibilities are endless, but tables are not. Book yours in Manhattan, Brooklyn or the East End now.
With summer just two days away, temperatures are rising and so is our thirst. What better way to beat the heat than a cold beer? In our Edible Guide, you’ll find links to over 20 beer bars in Manhattan and Brooklyn where you can grab a draft, a can or a bottle of your favorite brew.
On Tuesday, July 24, fourteen concurrent dinners, each prepared by a top New York chef using produce from an urban farm, will take place around the city in private homes. Proceeds of the evening–A City Farmer, A Chef, and A Host–will go to support two food activist organizations we love: Just Food and The Sylvia Center.
Five hundred and ninety-six acres is the area of vacant city-owned lots in Brooklyn
