Peter Becraft’s first crush.
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Jackie Summers is taking his ancestral liqueur to the mainstream American market.
A Wall Street veteran puts her chips on Bushwick rum.
Kathryn Weartherup’s charming Prospect Heights endeavor.
Our annual alcohol issue has just finished fermenting, and the print issue will hit the streets imminently, but why wait to uncork it? Download our digital edition free here now.
While other awards recognize food that tastes good or food that is good for the planet, the Good Food Awards honor people who make food that is good in all senses of the word: delicious, respectful of the environment, and connected to communities and cultural traditions. This year’s finalists represented us New Yorkers well, with 17 of those finalists hailing from our great state.
This weekend St. John Frizell, owner and bartender at Red Hook’s fab bar and restaurant Fort Defiance, will be teaching a class called “FIRE IN THE BOWL!: Hot Drinks for Long Nights” at the Intercourse, also in Red Hook. We’re big fans of hot punch, ‘specially this time of year, and thought we’d pass along the class description.
As part of the New York Botanical Garden’s annual Holiday Train Show, local bakers put on a display of better-than-your-five-year-old-could-make gingerbread houses (we love kiddie art, but these are serious gingerbread masterpieces).
Hungry? Our events calendar is packed full of Edible events around the city, like Monday’s How to…Holiday at Brooklyn Brewery. We’ll have experts from Rachel’s Pies, Fleisher’s Grass-fed and Organic Meats and Brooklyn Oenology Winery on hand to teach you tips for seamless hosting this holiday season. Here’s what’s happening this week.
