Spring 2009

eb13 cover

First, a bit of housekeeping: You’re hearing from me, Edible Brooklyn’s deputy editor, rather than Gabrielle Langholtz—our longtime editor-in-chief—because she just gave birth to a baby girl named Bess. (Those who know Gabrielle won’t be surprised to learn that she edited for hours after her water broke and that little month-old Bess has already sampled Hanco’s Vietnamese sandwiches—via mother’s milk, of course.)

This issue offers just a sampling of the culinary wonders awaiting her: stacks of Mexican tortillas made in Bushwick and folded around carnitas citywide; the country-ham-Cheddar-and-fig-jam biscuits at the Williamsburg hangout Egg; and vanilla beans imported from Madagascar by some borough-based buddies who served there together in the Peace Corps.

But this issue is mostly about something Bess won’t taste for a while yet: wine. We check out cool local bottles, sweet local shops, even a new local winery. (Yes, really: it’s in Red Hook.) it’s all in honor of Brooklyn Uncorked, Edible Brooklyn’s third annual wine bash held in the grand halls of the Brooklyn Academy of Music in Fort Greene May 13. We think of it as a can’t-miss event not only because we’ll be there but because it features 30 wineries pouring vino made from grapes grown on the other end of the very landmass we inhabit (Bess, that would be Long Island).

We’ll serve great grub too, provided by the likes of Franny’s, Palo Santo, Get Fresh Market and Table, Little D Eatery, the General Greene, the Farm on Adderley and Wine Cellar Sorbets. Tickets, available at www.ediblebrooklyn.net, are just $40 (or $20 for those who also buy a subscription to Edible Brooklyn—hint, hint). See you there, baby.

An egg at Egg.

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Rachel Wharton is the former deputy editor of Edible Brooklyn and Edible Manhattan. She won a 2010 James Beard food journalism award, holds a master’s degree in Food Studies from New York University, and has more than 15 years of experience as a writer, editor and reporter. A North Carolina native and a former features food reporter for the New York Daily News, she edited the Edible Brooklyn cookbook and was the co-author of both Handheld Pies and DiPalo's Guide to the Essential Foods of Italy. Her work also appears in publications such as The New York Times, the Wall Street Journal and Saveur.