Dan Barber brings cows back to his grandmother’s farm—without the herd mentality.
Last weekend I had a few seriously inspiring days at the annual winter conference held by NOFA-NY, the Northeast Organic Farming Association of New York. The sessions were fantastic, and I just love being around men holding babies, women talking about carcass weight, everyone knitting and yes, people bringing their own garlic to slice onto salad. Here are some photo highlights (with captions) from my trip.
Monday night we’ll be getting down for a great cause at a fundraiser for the New Farmer Development Project, and you should too. Presented in partnership with Gourmet Latino, tickets are $75. What, you ask, is the NFDP? An inspiring Greenmarket effort, it helps immigrant farmers set up their own farms in the NYC area. (In-the-know urban eaters seek them out especially for seldom-seen herbs like papalo and pepiche.)
I had a blast Tuesday night judging the Great King Street Cocktail Competition. Faithful readers will remember we asked local drinks pros to submit seasonal cocktail recipes made with the new Scotch blend from Compass Box, designed precisely for such muddling and mixing.
Not only does this recipe call for butter, milk, half-and-half, and heavy cream, it of course deploys plenty of cheese—three types of cheddar plus Monterey Jack. But the crowning glory is, get this, cream cheese. After throwing everything else together—oops I mean assembling the layers—you dot the top with little blobs of cream cheese, which, once baked, become the best part of the dish. The recipe calls for four ounces, but I just might double that next time.
This issue serves up stories about bottle businesses for which delectability is only one objective.
… but I’m especially obsessed with their “baby bourbon,” so my mouth started watering when owner Ralph Erenzo mentioned that he was aging maple syrup in his old bourbon barrels.
… the ingredients liquefied daily at Blueprint’s Long Island City facility are altogether virtuous: organic produce like beets and celery, sourced from local farms during the growing season.
This is our official design issue, but I think you’ll find it’s a decidedly Edible take on…
Generations of Columbia students and faculty are devoted to this 68-year-old Morningside Heights confectioner.
A rose by any other name would smell as sweet, but what about a rosé in any other display?
Today the age-old staple is essentially extinct—which is precisely why chef Matt Weingarten makes it.
