Chefs for the Marcellus–a group of chefs concerned that hydraulic fracturing (aka fracking) will damage our upstate farms, wineries and breweries–is hosting a fundraising dinner this Thursday at the Brooklyn Winery in Williamsburg.
We food lovers have abandoned squishy pre-sliced sandwich bread for crusty, yeasty loaves of sourdough and passed on saccharine supermarket yogurt for the gloriously decadent creamline stuff found at the Greenmarket. So why should we settle for drab colas and over sweetened ginger ales with only aromas of the pungent root? Thanks to artisan-minded soda makers, we don’t have to.
We’re gearing up now for a night of ethnic eats and local beer and wines on the East End, all served a la food truck. Join us as we stuff ourselves with everything from hibachi shrimp and local fish tacos to Italian pastries.
Here’s a recipe from our current issue for gazpacho (read the whole story here), which jazzes up the classic soup with anise hyssop leaves–available at the Greenmarket if you don’t have a field to forage it in.
Sandor Katz–fermentation god and author of “Wild Fermentation” who we featured in the current issue of Edible Brooklyn–has released a new book and will teach a course on fermented foods at Stone Barnes Center for Food and Agriculture next month.
In our current issue, Emily Warren takes us into Rich Buceta’s beer-filled apartment on the Upper East Side for a peek at the former ad man’s hoppy creations. With more than 50 recipes for original beers in his portfolio, Buceta plans to open his own brewery–the first in Queens since 1953–later this fall.
There’s no time like the present to buff up on your culinary competence. Whether it’s a class on knife skills or a guided Riesling tasting you crave, check out our Edible Guide for links to more than a dozen culinary education centers where you can sign up today.
From pretzels and pletzels and pizza to shrimp rolls and chopped liver and duck blinis and banh mi, we ate well at Good Beer last year. More beer and food anyone?
On a hot summer day, the list of cocktails we crave is nearly endless—-an icy gin & tonic, a salty margarita, a sweet mint julep. But as they say, when in Rome. When in Manhattan, why not drink a Manhattan?
On August 1oth, we’ve rallied a load of food truck vendors, serving everything from kimchi tacos to dumplings and cupcakes, to show folks that the East End is anything but void of ethnic eats.
Meet the Union Square beekeeper whose hyperlocal honey is labeled by neighborhood.
Tickets to Good Beer–our yearly celebration of suds and food–are going fast. Last year’s event was a hit and we’re sure that the lineup of brews and pairings will once again please the masses.
