Our Guide to This Week: August 29, 2016

This week, we’re learning about Kimball Musk’s Brooklyn-based urban farming project, trying Brooklyn Brewery’s latest beer, eating bugs and more.

It’s going to be a slow week as we savor what’s left of summer. Here are a host of events and stories perfect for while you’re taking it easy.

What We’re Doing:

Monday: Taste the newest brew from Brooklyn Brewery, their Tripel Burner with notes of licorice root.

Tuesday: Chef Eric Ripert is going to talk about his memoir, 32 Yolks, with fellow chef Alex Guarnaschelli at MOFAD.

Wednesday: Do a bar-hopping tour that will take you from a place Abraham Lincoln visited to a German beer garden, with Japanese and Korean spots in between.

Thursday: Visit Branch Ofc. in Crown Heights for a pop-up dinner collaboration from Monk’s Meats and Heirloom Vegan Eatery.

Friday: Do a Friday Williamsburg Bites Brooklyn Food Tour for a guided seven-stop sampling of the best of the area.

Saturday: Tour Kings County Distillery and get a taste of their grapefruit jalepeño moonshine to toast to summer.

Sunday: This Brooklyn Bridge Park walking tour will school you on history, design and more.

Coming Soon: We have a German Feast panel coming up at Brooklyn Brewery on October 5, and get a taste of a wide range of global cuisines at Edible Escape on October 20.

Stories We’re Reading:

How some folks in San Francisco are creating a sustainable environment by eating fish.

In New York City, a marine life tally looks at the city’s rivers.

Governor Cuomo has poured $20 million into a program that will increase access to locally grown food.

On our radar:

It isn’t too late to join a CSA!

The Brooklyn Chamber of Commerce has great job listings.

Feeds We’re Following:

Now we've got happy hour every damn day cause ya know we love ya. Come make memories and mistakes with us this weekend.

A photo posted by Black Flamingo (@blackflamingonyc) on

Want to feel tropical even though you’re not going on a trip? Head to Black Flamingo for cocktails and veggie tacos.

A little jealous to have missed out on this mac and cheese by That’s Cheezy, a local vegan cheese maker.

How to stay cool:

drink

Last week, we watched bartender Cyllan Hicks shake up a Dewar’s Sour Rouge on Facebook Live. This week, make his other egg-free take on the whisky sour at home:

2 oz. DISARONNO
1 oz. lemon juice
½ oz. simple syrup (1:1 ratio of sugar and water)
4-6 
Generous dashes of Angostura Bitters

Shake and pour over rocks. Add dashes of Angostura Bitters. Garnish with lemon peel.

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Alicia Kennedy is a Long Island–born, Brooklyn-based food writer and recipe developer.