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Category Archives: Food
Allow me to account for my extended absence. First, I was busy. Second, I spent two weeks in the tropics away from cares, and especially away from wifi and 3G. Which is the point, really.
To atone for this lapse in blogging, may I present you the best rum punch ever. I mean, I haven’t tried them all, I admit. But I did try some very crappy “rum punch” in the British Virgin Islands during my first week of sailing. It consisted of rum mixed with processed fruit punch drink from the U.S. I was unimpressed. (Hint: When in Virgin Islands, get a Bushwacker. Addictive creamy, frozen, coconut amazingness.)
The second leg of my trip was in Barbados, a vibrant island full of culture, history, good food, small-batch sugarcane rum, wildlife, botanical gardens, and miles of white beaches and turquoise waters.
I stayed with my family at a villa (which sounds so pretentious, doesn’t it? But that’s what houses on the beach are called: villas). When we arrived and were being shown around, one of the cooks came upstairs with a tray of rum punch. I took one sip and was hooked. It was sweet, but complex instead of cloying. Topped with freshly grated nutmeg locally right from the island, it set the tone for the trip.
So let me share the recipe for this amazing drink with you. It’s a bit cold for it right now if you’re in NYC. But I think it would make an amazing addition to your summer!
Sheliah’s Incredible Bajan Rum Punch
Note: Bajan is what you use to describe things from Barbados.
3 cups Mount Gay rum
1 cup lime juice
2 cups simple syrup (You can buy this or make it buy boiling water and sugar on the stove.)
3 cups water, including ice
Several dashes of angostura bitters
1/2 cup of grenadine syrup
1 box of Cockspur fruit punch (You can’t find this here in the States, so I would go with a high quality fruit punch made with real fruit juice and not much added sugar, if any.)
Mix syrup and lime juice together, then add all other ingredients. Serve over chipped ice in cocktail glasses. Sprinkle freshly shaved nutmeg on top.
There are a lot of meal delivery services in NYC. Why not? We like delicious food but we don’t have the time to actually shop for it and then cook it.
Me, I like my food fresh and local, and not prepackaged like a frozen dinner–which is what I imaged most food delivery services to be. But my interest was piqued when I found Greatist’s list of healthy food delivery services.
The one that I settled on to try was Plated, a service that delivers pre-portioned ingredients for chef-designed meals to your door. Nice enough, but here’s where I got excited: they use in-season, local ingredients whenever possible.
It’s actually pretty affordable, coming out to $10 to $15 a plate, depending on how many you order–much lower than other food delivery options, and great if you consider the high-quality ingredients and inventive recipes.
So one night, after drinking wine on an empty stomach and staring dolefully into my sad, empty refrigerator, I went a little crazy and ordered six meals, two each of three recipes.
Knowing that I am a single woman living with just roommate (who eats like a bird and refuses to eat any of my food), I should have held back, but it was too late. I found myself with the makings of three scrumptious meals for two: cornmeal crusted cod with citrus romain and sweet potatoes, seared tuna sushi bowls and pork chops and roasted brussels sprouts with pancetta.
I seriously should have done an unboxing video. The ingredients came packaged in a cardboard box, complete with an icepack and an insulating bag, eco-friendly air packs and those green bags that keep produce fresh for longer. (I’ll save those for later, thank you!)
It includes three beautiful, illustrated recipe cards and a bio of the chefs. And each ingredient is labeled. It’s so freakin’ adorable.
For my first taste, I invited a friend over to help me. (“Please, help me eat this high-brow drunk food I ordered.”)
I showed him the cards, and it turns out he’s a good friend of the chef who designed the sushi bowls. But we decided to do the cod, and worked together to get it crusted and in the skillet, the fries in the oven and the simple salad tossed.
As promised, preparation was simple and fast, at a half hour, and only required basic kitchen tools. (FYI: They don’t include common kitchen ingredients in the package, like olive oil, salt and pepper. Not a big deal if you’re a semi-regular cook.) And as we ate our meal, I kept interrupting my friend who was trying to hold a conversation to exclaim, “Wow, this is so good.”
The sushi bowls I made for myself later: delicious. I threw the pork chops in the freezer but managed to find time to cook them before the produce went bad within the week, and loved them.
Reader, this service is amazing. But to be fair, I will point out the downsides:
- Despite their commitment to sustainability, some ingredients, like apple cider vinegar, come in tiny plastic jars. The others all come in plastic baggies. I’m sure they are aware that this isn’t ideal, but I can’t think of a solution either. Would it be too hard logistically to allow a customer to check a box that says, “I actually already have apple cider vinegar” to cut down on packaging?
- They need a few days’ lead time to assemble, so you have to plan ahead. No last minute ordering–you’ll have to hit up Seamless for that.
If you like what you see, Greatist actually provides a discount. Go get it!
Those were the words declared by Agatha of A Good Hostess Knows When to Use the F-Word in an email to me after we settled on our yummy, wintery menu for our Friday night dinner: beet and parsnip soup with dill cream, parsley root gratin with gruyere cheese, and jicama, radish and avocado salad.
Our selections came straight from Simply Organic by Jesse Ziff Cool (don’t you love that name?), one of my favorite cookbooks. I love it so because it is finely divided into eight seasons, from first of spring through indian summer and all the way to deep winter. It makes choosing a good farmers market recipe easy.
And we were definitely into deep winter. I made a mid-work foray to the farmers market–a benefit of working near Union Square–but it was past three and many farmers had already packed up to go home. I don’t blame them, the high for that day was 23 degrees.
I packed my bag with root vegetables: parsnips, beets, beautiful and garish watermelon radishes, and potatoes. I picked up some yogurt and swiss cheese as well, and peeled my dollars off with frozen fingers. Poor farmers.
After work the snow came down hard, glinting underneath the streetlights, like glitter on the black pavement. Agatha and my roommate E picked up what they could at Whole Foods, but oddly, jicama and parsley root was not available. C’mon, Whole Foods!
We made a quick stop at the Trader Joe’s wine shop. Exiting, we bent our heads against the wet snow, but finally gave up and shared a cab home. I beg your forgiveness, readers. I had on spindly heels that day and was sure I would twist an ankle during the 20 minute walk home.
Back at the apartment, we poured ourselves glasses of red wine, and I settled E and Agatha in at the dining room table to chop while I bustled around the kitchen getting my mise en place. We nixed the salad, since we were short on root vegetables, and moved the radishes to the gratin. Problem solved.
The apartment filled with the smell of stewing and roasting vegetables. Outside the wind blew, but we were cozy in our little place.
I highly suggest you have a wintery dinner in like this soon. February is the perfect time to hunker down and let your body luxuriate in doing nothing. You know, hibernating.
Some sustainable to-dos are annoying and almost impossible (seriously, where am I supposed to take my batteries again?) But some sustainable to-dos are shockingly easy. Here’s my first in what I hope to make a series:
It’s hard to believe now that tuna, up until the 1960s, was a fish that no one wanted to eat. It was often put straight into cat food, and sold for pennies on the pound, according to The New Yorker. Not even the Japanese ate it.
But after World War II, the Japanese developed a taste for tuna in their sushi. And now it’s as common on a Japanese menu as pasta is on an Italian menu.
The thing is, our appetite for tuna has put it in danger of becoming extinct. It’s actually a sea predator, and like it’s land-dwelling equivalents the wolf or bobcat, Americans have hunted it to dwindling numbers. One scientist estimates that only 2% of the original stock remains.
The international management of bluefin tuna has been called a disgrace. Add to that the Deepwater Horizon spill right in its spawning grounds, and you get the picture. It’s actually one of many species of fish that have been mercilessly ground under the heel of our appetites, along with halibut, haddock, swordfish, marlin, and skate. Predictably, even as scientists have sounded the alarm, governments have been unable to come to a consensus on putting limits on fishing them. (Blame Japan.)
By now you see where I’m going. The sustainable choice is to avoid ordering any tuna rolls or sashimi when you get sushi. But there’s even another compelling reason to avoid tuna: it’s a little bit poisonous.
I’m talking about mercury. Mercury is a heavy metal that is picked up in a little amounts by little sea creatures. When those sea creatures are eaten by bigger sea creatures, that mercury stays in the bigger sea creature, who collects more and more all the time–it never flushes out. The result is that the bigger the underwater carnivore, the more mercury it has in its body. Tuna is a very large carnivore. And you, my friend, are the biggest carnivore of all. Canned albacore tuna has especially high levels, but in 2008 a report found that tuna sushi in New York City had such high levels eating six pieces a week would be dangerous to your health.
There is no I’m going to tell you to stop eating sushi. It is one of New York City’s great pleasures. So don’t worry, there are plenty of sustainable options, according to Monterey Bay:
- Wild-caught salmon from Alaska
- Striped bass
- Rainbow or steelhead trout
- Sablefish (also known in sushi joints as gindara)
- Arctic char
- Giant clam or geoduck
- Sea urchin roe (also known in sushi joints as uni)
- Or vegetarian sushi, which is available in many restaurants around the city
So, put this on your sustainable to-do list: Stop eating tuna!
Photo credit: Flickr/Blue Waikiki
I love myself some rummage-and-cook food. I have a bunch of great cookbooks, but I never use them, because I’m in and endless loop of trying to use up the ingredients from a former recipe, and then trying to use up the ingredients from that recipe.
This time, I took it a little far. You see, I had a 30 rack of Coors Light in my fridge left over from a party. I hardly ever drink beer, and my roommate hates the stuff. I happened to be looking for a good recipe to use up some leftover items, and found a risotto recipe. Risotto is a great rummage-and-cook item. You can put anything in there and it will taste awesome, especially if you top it with truffle oil.
The recipe called for chicken stock, which I never keep on hand and which also goes bad after a week. Having read that you can cook rice in beer, I thought, “Hmm, does Coors Light count as beer?”
Thus was born Rich Frat Boy Risotto. The name comes from it being cooked in watery beer and topped with truffle oil. I’ve adapted this recipe to suit my taste, substituting cheaper veggie Italian-style sausage for regular sausage.
As a bonus, you can find almost all of these ingredients–save for the olive oil, Coors, arborio rice and truffle oil–at your local farmers market.
Surprisingly, it’s delicious, creamy and … rich. I hope you enjoy!
Note: Any beer will do. If you would rather make Trust-Fund Hipster Risotto, PBR or Brooklyn Lager will work too!
Rich Frat Boy Risotto
2 tablespoons olive oil
1 pound veggie Italian-style sweet sausage, crumbled into 1/2-inch pieces
8 ounces portobello mushrooms, stemmed, dark gills scraped out, caps diced
10 ounces fresh shiitake mushrooms, stemmed, diced
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1 1/2 cups Madeira (or another red wine you have on hand)
6 cups Coors Light or any other leftover beer you have on hand
1/2 stick butter (4 tablespoons)
1 large onion, chopped
4 garlic cloves, minced
2 cups arborio rice or other medium-grain rice (about 13 ounces)
1 cup freshly grated Asiago cheese
Black truffle oil
Heat oil in large nonstick skillet over medium-high heat. Add sausage and sauté until beginning to brown, about 3 minutes. Add all mushrooms, thyme, and oregano and sauté until mushrooms are tender, about 10 minutes. Add 1/2 cup Madeira; boil until almost absorbed, about 1 minute. Set aside.
Bring beer to simmer in large saucepan; remove from heat and cover to keep hot. Melt butter in heavy large pot over medium-high heat. Add onion and garlic and sauté until onion is translucent, about 5 minutes. Add rice; stir 2 minutes. Add remaining 1 cup Madeira; simmer until absorbed, about 2 minutes. Add 1 cup hot beer; simmer until almost absorbed, stirring often, about 3 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more beer by cupfuls, stirring often and allowing most beer to be absorbed before adding more, about 25 minutes. Stir in sausage mixture. Top with grated cheese and a drizzle of truffle oil. Season to taste with salt and pepper.
Eat a Seasonal 5-Course Meal Prepared by a Native NY Chef
Sunday, January 6th, 5 – 8 p.m.
Join Joe Fusco, a third-generation chef born and raised in New York City for a casual five-course dinner with beer in Long Island City (that’s that hip neighborhood in Queens, right across from Midtown East). You’ll start off with a little background on his culinary history before watching him work magic in the kitchen. As you sit to eat, mingle with other guests while Joe brings out dish after dish of fall favorites.
Why? Beer-steamed baby clams, smoked beef brisket, creamy soft polenta and meeting new people while you eat all of it.
$75, book at SideTour
Our Global Kitchen: Food, Nature, Culture
Until Sunday, August 11, 2013
The American Museum of Natural History investigates human nutrition and food history in ways both cultural, artistic, scientific and activist. Displays look at early diet staples and the history of agriculture, as well as current environmental, health and safety concerns relating to the food industry. Visitors can sample seasonal noms, view images and food artifacts of sustenance through the ages, and discover how to grow food year-round–even if you live in a tiny apartment.
Why: It’s fascinating no matter what your food persuasion–omnivore, locavore, paleo-vore, whatever-vore.
American Museum of Natural History, Central Park West, (at 79th St), Manhattan
$25, seniors and students $19, children 2–12 $14.50, children under 2 free.
Gowanus Nite Market
Like other Brooklyn markets, you can find artist-made goods from up to 25 vendors, nosh on local specialties from food trucks and drink beer from Brooklyn Brewery. But this one is in a warehouse, starts when other markets are closing and goes until midnight, and the vendors all have specially-made stands crafted from movie props. Yes, there’s a DJ.
Why? You’re totally bored by day markets, think Williamsburg is overdone and want to try something a little different.
Film Biz Recycling, 540 President St. between 3rd and 4th Aves, Brooklyn. Continues the second Saturday of each month through April 2013. More info at the website.
Create Your Own Handmade Soda at Brooklyn Soda Works
Thursday, January 24th, 7-9 p.m.
You can find unique flavors from Brooklyn Soda Works like Cucumber, Lime & Sea Salt or Concord Grape & Fennel Seed soda served on-tap at restaurants like Blue Hill Stone Barns, Bourgeois Pig, and Beer Table, plus markets all over the city. Let’s say it’s a bit more refined than Pepsi.
At their test kitchen in Brooklyn, the founders will show you how they use only fresh pressed juice instead of sugary syrup in their carbonated sodas and explain why they only serve their brews on tap, not in bottles. Then dive into a brief science lesson on carbonation and pairing flavors before hand-crafting your own seasonal soda.
Why: You’ve quit Coca-Cola but miss the bubbles. Make the oxymoron of artisinal soda become a reality.
$45, book at SideTour
NYChiliFest 2013 at The Chelsea Market
Sunday, January 27, 7-9 p.m.
The ultimate celebration of chili, beer, and all things spicy, each ticket to NYChiliFest gives you access to a 500-foot concourse of chili, served by dozens of NYC’s best restaurants and cutting-edge chefs. Samuel Adams is matching four of their favorite chili-eating beers and will be pouring from several locations in the concourse.
Why? Because if it’s a Food Systems Network benefit, you know the beef is locally raised and delicious, supplied by Dickson’s Farmstand Meats and the Cleaver Co. Plus, Chelsea Market is the loveliest indoor mall you will ever visit.
Locavore Cooking Class
Saturday, February 16, 10 a.m. – 4 p.m.
Join chef instructor and cookbook author Peter Berley for a true market-to-table culinary adventure. You’ll start this class by preparing dough for focaccia. Then, while it’s rising, Peter will lead the way to the Union Square Greenmarket where you’ll learn to shop the way market-driven chefs do–by choosing what’s local and seasonal. The ingredients you select will determine the menu.
Market purchases might include freshly-caught fish, farm-fresh eggs, dairy, wine and a bounty of locally-grown produce. When you return to the classroom, you’ll focus on technique as you help Jay prepare a seasonal meal, bake off the bread, and sit down to savor everything, feeling content with the knowledge that you have just supported your local farmers. (Vegetarian-friendly; wine will be served.)
Why? Instead of picking a recipe and getting half the ingredients at Whole Foods, you’ll learn to build a recipe from the farmstand up.
Natural Gourmet Institute, 48 W. 21st St., 2nd floor
Price: $150, register at NaturalGourmetInstitute.com
My vegan baking skills are laughable (I once topped vegan maple cupcakes with bacon bits) but perhaps yours are better? If so, this one is for you …
Vegan brand Earth Balance is holding its third annual bake-off, and you could win a vegan trip to Vegas. Not bad! Just submit your best vegan recipe for pies, cakes, cookies or cupcakes.
One grand prize winner will receive:
- Roundtrip airfare for two to Las Vegas, Nevada
- A two night stay at the vegan friendly Wynn Hotel*
- Upscale dining at Country Club restaurant* (one of the Wynn’s finest restaurants with a full vegan menu!)
- tickets for two to go see “O” by Cirque du Soleil*
- $1,000 in spending cash!
8 weekly winners will also receive:
- A $100 Whole Foods Market giftcard
- A years worth of Earth Balance products (in the form of 12 free coupons)
- A copy of the book Sticky Fingers by Doron Petersan
- A copy of the book Chloe’s Kitchen by Chloe Coscarelli
Your recipes should be your own original creations and contain one or more Earth Balance products such as any of the buttery spreads, nut butters or soy beverages click here to see all eligible Earth Balance products). The recipes must be plant-based (vegan) and free of any animal products (no dairy, eggs, meat, honey, etc.). An original photo of your finished dish is also required. You can submit as many recipes as you like from November 26 to December 23, in the following categories:
Nov. 26th – Dec. 2nd: Pies (Due tomorrow!!)
Dec. 3rd – Dec. 9th: Cakes
Dec. 10th – Dec. 16th: Cupcakes
Dec. 17th – Dec. 23rd: Cookies & Bars
This contest is open to U.S. residents only, who are at least 18 years of age. For more information, frequently asked questions and tips, read the Holiday Bake-Off F.A.Q. To read the Official Rules CLICK HERE.
Vegan cupcake image credit: Flickr/Continuum Design
emailed me personally sent out a mass email with instructions on preparing for the hurricane. But with all due respect, Guvner, I am not going out to buy a case of bottled water. So, how does a sustainable chick prepare for the frankenstorm? Here’s your shopping list:
1 Rechargeable Flashlight
You know how you collect old batteries, totally meaning to take them to the proper recycling facility but never actually do? Yep, that’s me too. I don’t want any more batteries in my life.
Solution: rechargeable gadgets. I’m guessing it won’t be sunny enough to use the solar panel on this thing while it’s ahurricanin’ outside, but that’s OK, because you can charge it by winding it, too.
Unfortunately, the nearest L.L. Bean is in New Jersey and this might not arrive in time. But don’t worry–Rite Aid and Duane Reade carry a Duracell wind-to-charge portable LED flashlights for ten bucks.
5+ Locally-Made Unscented Beeswax Candles
Here’s the thing about black-outs: You don’t want to rely on ten scented candles to create that romantic glow, because then your little apartment will smell like a Yankee Candle Shop. Sound like hurricane hell.
So go with unscented beeswax or soy candles that are non-toxic. (Because certain candles can pollute the air in your apartment.) You can get the ones pictured above at a farmers market, or just pop in your local natural foods store or Whole Foods to grab a few there.
Don’t waste your money on bottled water, please. That’s silly. Instead, get a large water filter–like this 1.3 gallon, BPA-free Ultramax filter from Brita–and fill it up to the brim. Now you’re ready. If you’re really nervous, you can fill the bathtub as well, and for good measure make sure all your Siggs are topped off.
FYI: Ready.gov recommends having three gallons per person on hand. But water only stops working in Manhattan if you live in a high rise above a certain level, where water has to be electrically pumped up.
1 Package Seventh Generation Baby Wipes
Ready.gov says you need baby wipes and garbage bags for “sanitation.” I don’t really think we need to go into detail on this one.
Non-Perishable Food That Doesn’t Require Cooking
You might not be able to cook, so think about how gross cold canned soup would be. (Unless you like gaspacho, I guess.) You might not have electricity for your freezer, so frozen dinners are out too.
Try individually packaged snacks, like applesauce and granola bars, plus bread and some fruit that will keep on the counter for a couple days, like apples and bananas. Make sure you have enough to eat for three days . And if the electricity really does go out? Run to the nearest ice cream shop, because they’ll probably be giving out some free samples!
I like this first aid kit because it comes packaged up neatly into a BPA-free water bottle.
Honestly? You probably won’t need any of this. But there’s no harm in stocking up on candles and organic food, right?
Certain things make green life worth living. Here’s what I’m loving this week and want to share with every single person in my life:
About maybe a year and a half ago, suddenly, there was argan oil.
It started showing up in product roundups of celeb favorites, and now it’s in all these random products from various mainstream companies–it’s like the acai of beauty products, except without the weird pyramid scheme.
You have proof that it works the first time you smooth it over your hair. It’s got an appealing, musky scent, and leaves your hair kick-ass shiny while fortifying it. Plus, if you get it from the right place, it’s organic and benefits female workers in Morocco. Do. not. get. knock-offs.
If you’re like me (or thousands of other New Yorkers), you enjoy a good mixed cocktail from the likes of Apotheke, Death & Company or PDT. Well, when I picked up A Perfume Organic to test at ABC Home, the rich, spicy scents actually reminded me of a hand-crafted cocktail from one of these establishments. I’m not saying I want to smell like alcohol … I’m just saying this USDA organic and vegan perfume smells delicious. If you’re not sure which scent to get, do like I did and buy a sampler first.
Tired of eating your quinoa salad style? Make it a little naughty by frying it up into crunchy quinoa patties. Damn, are these things good. And every time I reheat them for lunch, somebody (a coworker, a dog) follows be back to my desk to ask me what I’m eating because that smells so good. (Well, the dog just stared at me while I ate it. That would never happen with a quinoa salad.) I suggest being generous with the olive oil in the pan–the patties hold together better that way.
Find the recipe by Heidi Swanson at Epicurious
Don’t Go, by Justin Martin
This weekend I was supposed to meet up with friends on Saturday night. But because I got ready so slow and couldn’t find a cab (don’t hate me, there is no good way to get from 24th Street to Meatpacking) they were already inside Le Bain.
I really didn’t want to stand in line by myself. So I marched right up to the bouncers on the non-line side. They were in the middle of telling a pair of girls that they couldn’t get in if they weren’t on the list. “Hi, my party is already inside,” I said, and name-dropped a meaningless name. The bouncers exchanged a glance, took a look at my vintage 90s peekaboo dress and ushered me inside. “Sorry ladies,” one of them told the girls. “She’s on a list.”
There is never a list.
Anyway, this song played at some point during the night and I liked it. A lot.
Ohhh, fall is here. That means cider, pumpkins, fall foliage, mulled wine, fall fashion and my favorite kind of weather. And this weekend is going to be awesome. Seriously, good luck choosing:
Saturday, October 13th
Sweaty Saturday is supposed to be kind of like Fashion’s Night Out, but instead of blowing your whole paycheck on some random stuff, you’re whittling your waist and helping charity.
Kickboxing, bootcamps, cardio chair (??), free passes to fancy-pants David Barton gym, yoga and a lot more for reduced prices, plus free cleanses and snacks, and raffles of workout gear.
Why: Because burning calories by trying to dance to a shitty 21-year-old socialite “dj” at Fashion’s Night Out is so passé.
All over the city. See participating studios and gyms here.
Take a Fall Hike!
Saturday and Sunday, October 13th and 14th
This is the perfect time of year to get outdoors, leaf-watch, exercise, and feel refreshed by the nip in the air. You could take Metro North up to Breakneck ridge. Or there are several hiking expeditions run by Discover Outdoors that look appealing: take a casual hike on the Appalachian trail, explore a wolf sanctuary, hike then wine taste, go rock climbing (no experience required), go apple and pumpkin picking, hike the Catskills, or stay in the city and take an all-day bike tour around the island.
Why? If the rainy week has got you depressed, exercise in a natural setting has been scientifically proven to perk up your mood.
Manhattan Vintage Clothing Show
Friday, October 12th, 1 – 8pm; Saturday, October 13th: 11am – 6pm
You won’t find another shopping experience like this one! Everything from over-the-top cocktail dresses to fisherman sweaters, bespoke fur vests and fabulous costume jewelry is here. Last time I even ran into two different celebrities while perusing.
Why? It’s more sustainable to buy used. Might as well do it right!
$15 online, $20 at the door. Metropolitan Pavilion, 125 West 18th St (Between 6th & 7th Aves), Manhattan. ManhattanVintage.com
Mr. Saturday and Sunday
Saturday, October 13th 10pm – the end; Sunday, October 14th, 3 – 9pm
The fun has been extended beyond the summer–obviously because the party should never stop! Pick your poison: an all-night Saturday bash at House of Yes, or a day thing at the Gowanus Grove location, complete with mulled wine.
Check out this old track from Sunday Best in 2008, the precursor to Mr. Sunday.
Why? Good music shouldn’t be confined to the warm weather months.
RSVP to Mr Saturday for reduced admission. RSVP does not guarantee admission (I’ve learned the hard way!) so buy tickets at Resident Advisor. Saturday is at House of Yes, 342 Maujer St between Morgan and Waterbury. Sunday is at Gowanus Grove, 400 Carroll St between Bond and Nevins, Brooklyn. MisterSaturdayNight.com
Hard Cider at the New Amsterdam Market
Sunday, October 14th, 12 – 4pm
Kick off Glynwood’s Cider Week with Second Annual Hard Cider Revival at New Amsterdam Market! By buying tasting tickets (they tend to sell out fast) that can be redeemed for both fall-icious cider or seasonal hors d’oeuvres–served tapas-style by Andrew Tarlow, Chef Sean Rembold, John Connolly and the Marlow & Sons team–you’ll be supporting New York State apple orchards and the revival of farmstead and craft ciders.
The apps include Hen of the Woods Mushrooms on baguette with egg yolk aligote, Grilled Yukon Gold Potatoes with onions and beef fat, Rabbit Sausage with curried onions, Grilled Prawns with romesco, Grilled Oysters and spicy apple slaw, Pheasant and chorizo chili, with toasted almonds and sheep’s milk cheese.
If that doesn’t fill you up, the rest of the New Amsterdam Market will be going on as usual, with other apple-centric treats like apple butter, hard cider spelt bread, apple turnovers and “Craquelin” brioche with hudson valley applejack (that’s a liquor, in case you’re wondering), apple pie, chili spiked with hard cider and apple cider caramels.
Why? Believe it or not, apples besides honeycrisp and gala are a dying breed. The least you can do is eat some and support the cause.
Buy Tickets Now: Slow Food NYC’s Annual Party
Thursday, November 11th, 7 – 9pm
Eat pig and oysters, and taste cocktails made by the steady hands of Clover Club and Death & Company–two favorite bars of mine. Supporting a good cause never tasted so decadent.
Why? The Snail does a great job of encouraging restaurants that actually care where their produce and meat comes from. Thank them for helping spread the good word.