Tonight we’ll be co-hosting the sold-out third annual Latke Cook-off at BAM, where 15 chefs and Dori Fern, the talented Edible Brooklyn reader who won our amateur recipe contest, will compete in the contest to crown the greatest Hanukah potato pancake of all. If you’re missing out, don’t worry, the Daily News did a preview piece on the event yesterday, and scored not just the recipe for Fern’s “Double-Happiness Latkes topped with Five-Spice Duck Confit” but those of a few of her fellow contestants, too.
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Brewed Awakening—the new book chronicling America’s growing craft beer movement—was penned by Joshua Bernstein, a Brooklynite, beer brainiac and occasional Edible contributor: In fact, he’s working on a profile of Chelsea Brewing Company for Edible Manhattan January Drinks issue right now. The book is one of the top hits on our holiday gift list, so given his knowledge of craft beer, we asked Bernstein to belly up at three surprising best of class bars in Manhattan for our weekly NY1 segment. (Surprising because everyone knows that Brooklyn is the borough leading the call to great craft beer.) His sudsy trip through lower Manhattan airs today and Sunday. Can’t catch his picks on the small screen? No worries, you can find out where he goes on an even smaller one right here.
Next door to the Piggery, up in the Finger Lakes, there’s a vegetable farm called Sweet Land that’s been running a CSA through the winter for five years. Shareholders come by their enclosed barn farm-stand in Trumansburg to warm up and pick up carrots, garlic, turnips, squash, potatoes, onions and winter greens every other week. This year, they’re coming to Brooklyn too, at a new locavore-leaning restaurant called Cornerstone at 271 Adelphi, Fort Greene.
A few more sunsets until the first Hanukah candle; a few more bedtimes till Santa comes down the chimney…it’s an exciting time of the year, that’s for sure. To keep those excitement levels at a peak, here are a few shindigs both before and after the holidays. For more edible-minded events, be sure to check out the city-wide events calendar kept by Edible Manhattan, our sister publication, right here.
Those bemoaning the loss of Smorgasberg, Williamsburg’s Sunday food frenzy by the sea, will find…
If you’ve gotten your hands on our current issue, you probably want to a) hit the Bushwick Farmers’ Market’s Winter Solstice Feast and b) encourage the spread of hydroponic gardening by Bushwick master Lee Mandell, who runs Boswyck Farms in the nabe. The Winter Solstice Feast this year–it’s this Friday, December 16; RSVP today–will support all of the above.
We’re just back from a trip to Spuyten Duyvil Grocery–the Williamsburg beer store in the mini-mall on Bedford Avenue at North Sixth Street–and stumbled across this beauty of a brew from Evil Twin Brewers in Denmark. We’re just sad we didn’t stumble in time for it be part of our annual Alcohol Issue, which just hit the streets.
We probably don’t have to tell readers with tendencies toward procrastination that a great last-minute holiday gift is a few of any of the products we cover in our pages. This year that’s even easier courtesy Depanneur, the specialty foods, corner store and sandwich shop on the corner of Wythe Avenue and North Third Street in Williamsburg. The place (it’s kind of like a gourmet bodega) assembled a few not-your-grandma’s gift baskets made up of mainly locally made goods in cool old wire-frame boxes we wouldn’t mind keeping around.
We’re punch-drunk on Brooklynite David Wondrich’s new book, PUNCH: The Delights (and Dangers) of the…
Edible Brooklyn isn’t affiliated with the Brooklyn Edible Social Club, but after experiencing the year-old…
In case you missed it last Thursday, we just wanted to point your attention to a brand-new national diner’s guide–but unlike those from Zagat or Michelin, when this one considers the staff, it’s not thinking of service. Instead, the new National Diners’ Guide 2012: A Consumer Guide on the Working Conditions of America’s Restaurants evaluates whether 150 of popular restaurants around the country provide paid sick days, pay at least $9 per hour to non-tipped workers and at least $5 to tipped workers, and provide opportunities for workers to advance. The guide, from the non-profit restaurant worker group called Restaurant Opportunities Centers United (or ROC), is available free online right here.
