In addition to the city’s top cheese shops and Greenmarkets, you’ll find Consider Bardwell’s cheese at Daniel, Eleven Madison Park and Roberta’s.
Artisans
You can find this acclaimed tinner’s pots in kitchens around the city, including Eleven Madison Park. We paid a visit to his Rhode Island shop.
Beth Linskey has been spreading the pectin gospel since 1981.
Each autumn, Jerry Henkin takes to New York City’s parks to find food that grows on trees. He thinks you should, too.
Maria Colletti’s new book hits stores next month.
It’s rare that a food event has so many different goals, but stakeholders from all sides of the equation seemed satisfied with the turnout.
For $30 you can nab half a bottle of Côte de Provence Rosé 2014 and a cheese plate, a charcuterie selection or a sandwich.
Their innovation is a simple one: They sell their greens alive, still growing in trays so that there is no decay between the farm and the plate. Just snip, wash and eat.
Last week, Glynwood convened the Hudson Valley’s half-dozen leading charcuterie producers for an immersive week-long workshop.
They donate a meal to City Harvest for every one bought and their packaging is all compostable.
Turns out, it’s the epitome of efficiency.
Missed this year’s festival? You can find recipes for the dishes you didn’t eat.
