This week, our editors are, as Lauren Wilson writes below, seeing a bright future for local food and drink—and seeing it clearly, with the help of the up-and-coming monocle.
Tag: wine
This week, our editors are reading two very different takes on the future of food and drink.
Whether you’re going, staying in or just want something sweet, here are our local picks for Valentine’s Day.
Our editors take us both backward and forward in time with stories of sad-but-true vintage recipes, local wine lore and soon-to-be 3D printers for home kitchens.
Holed up post-blizzard, our editors consider lobsters with David Foster Wallace, imagine how dietary restrictions would fly in Middle Earth and share Long Island-inspired seafood cookbooks. Dig in.
Martha Clara’s Clusters is a port-style wine made from a blend of merlot, cabernet franc and cabernet sauvignon.
Hard cider for the Big Apple.
Absinthe and oysters, the old way.
Although we could can seasonal produce all year, there’s something about the harvest season that has us stuffing and hoarding Mason jars. To help you take advantage of pear season, we share one of our favorite recipes from Sherri Brooks Vinton’s latest book “Put ’em Up! Fruit.”
I couldn’t help thinking that for those who think biodynamics is a mysterious dung-filled bull horn of mystery (Bonterra actually uses a demure logo of the infamous biodynamic symbol on their single-vineyard series), listening to Blue, Chichocki, and Koball talk about it would make sense of the agricultural practice to even the most brow-furrowed doubter.
If you couldn’t make it to the joyous sipping and supping fest that was Brooklyn Uncorked last week, check out this video recap. And remember that Long Island wine country is open all year long.
Plenty of city dwellers, short on space and free time, have entertained the idea of moving to the country and learning to make wine. But Peter Becraft actually did it. And he’s apparently pretty good!
