Scenes from Last Week’s Edible Escape Party; Travel Was the Theme, Courtesy Food from Palo Santo, Madiba and Purple Yam

On Wednesday night The Lower East Side was once again New York City’s true melting pot, at Edible Manhattan and Edible Brooklyn’s first-ever travel-themed tasting at the Angel Orensanz Center on Norfolk Street–right in the heart of one of Manhattan’s coolest neighborhoods.

On Wednesday night The Lower East Side was once again Manhattan’s biggest melting pot, at Edible Manhattan and Edible Brooklyn’s first-ever travel-themed tasting at the Angel Orensanz Center on Norfolk Street–right in the heart of one of Manhattan’s coolest neighborhoods.

As they made their way around the oldest synagogue in the city (in addition to hosting events, the Center still offers High Holy Day services by the Shul of New York, a Reform Jewish congregation), guests made their way around the world, tasting everything from locally made wines to kati rolls from India. The event was in honor of our first-ever travel-themed issue.

South America and South Africa were tasted, with Crispas from Park Slope’s Palo Santo and Malva Pudding from Fort Greene’s Madiba. Basque country meant Gildas from Txikito in Manhattan, and Mexico Carnitas Tacos with Braised Pork, Mexican Style Coleslaw and Chopped Peanuts from Mercadito, also in the borough. Then there were the Philippines with a nori “taco” made with Philippine Heirloom Rice, Heritage Pork Adobo and Salad of Bittermelon, Guava and Radish from Ditmas Park’s Purple Yam. And New York State with wine from the Shawangunk Wine Trail, whiskey from Tuthilltown and Cauliflower Gratin made with New York State Organic Valley milk.

Hopefully you were there to partake in this trip back in time and around the world, but if you weren’t, be sure to check out these fantastic photos by Clay Williams.

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With an affinity for making lists (complete with check boxes), a history of smuggling goat cheese into college cafeterias and a never ending obsession to perfect her pie crust, it was only natural that Michaela Johnson would find her way into the position of planning and executing events for a food magazine.