What’s Ahead on the Edible Calendar: Local Fisheries, Slow Wine and Good Spirits

A few more sunsets until the first Hanukah candle; a few more bedtimes till Santa comes down the chimney…it’s an exciting time of the year, that’s for sure. To keep those excitement levels at a peak, here are a few shindigs both before and after the holidays. For more edible-minded events, be sure to check out the city-wide events calendar kept by Edible Manhattan, our sister publication, right here.

Now in Inglese, for the very first time.

A few more sunsets until the first Hanukah candle; a few more bedtimes till Santa comes down the chimney…it’s an exciting time of the year, that’s for sure. To keep those excitement levels at a peak, here are a few shindigs both before and after the holidays.

For more edible-minded events, be sure to check out the city-wide events calendar kept by Edible Manhattan, our sister publication, right here.

Wintermarket IV at New Amsterdam Market.  On Sunday, December 18th from 11 am to 4 pm, celebrate the changing season with 70 vendors, including a special section dedicated to local fisheries, with fresh fish and prepared food for sale.  The market is located in Lower Manhattan on South Street between Beekman Street and Peck Slip.  The scents of juniper and pine and the ringing of the market bells will be sure to keep you in a festive mood as you shop (and eat).

Celebrate the publication of the first-ever English Slow Wine Guide at the Metropolitan Pavilion on Monday, January 30th from 6:30 to 9 pm.  This walk-around wine tasting will feature 140 wines from over 60 Slow Wine producers.    Tickets are $35 for members of Slow Food NYC and $40 for the general public and can be bought here.

In case you’ve forgotten, February marks the month when we’ll celebrate another round of Good Spirits, our seasonal cocktail events.  This year, winter’s will take place at 82 Mercer on February 28th from 6 to 9 pm.  Tickets (which can be bought here) are just $45 and include food and drink from a bevy of vendors, like Jo’s, Ellabess and Maison Premiere and more.

 

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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.