It was a holiday with friends, without any family drama or long journeys through airports and time zones at last week’s How To Holiday at the Brooklyn Brewery where a team of experts schooled us on the art of holiday hosting.
Yes, it’s November, but February will be here faster than you can say, “Give me a hot toddy,” and that means one thing: Good Spirits, our annual cocktail pairing event, is coming soon.
Sure it’s technically only a few subway stops away, but sometimes for Manhattanites, it seems like Brooklyn might as well be located in Connecticut or New Jersey. Now, at long last, our friends across the river won’t even have to make the trek over here to enjoy Union Market, our borough’s beloved purveyor of all things delicious.
Martinican codfish fritters, Portuguese bacalhau, Bajan plantains, Ukranian pierogi, Long Island wine, Irish cheeses–nope, it’s not our food bucket list. We actually ate all that–and more–last week at Edible Escape, our global travel tasting party at the gorgeous Angel Orensanz Foundation.
There are a variety of ways to show support for your favorite causes. You can run for cancer, sign a petition against fracking, and now, there’s poetry slamming to raise awareness for food inequality.
Last week, in the latest installment in our How To series at the Brooklyn Brewery, we set out to teach an audience of curious New Yorkers How to Shake, Muddle and Stir…cocktails, that is. If you missed out on the cocktail lessons (and awesome eats from Food Freaks Grilled Cheese), check out the slideshow for a glimpse of the fun.
This year’s Eat Drink Local Week may have come and gone, but the habits that kids at our Eat Play Local Day event at the Children’s Museum of Manhattan picked up will stay with them long after they outgrow their overalls and tricycles.
We’re still coming down from our Eat Drink Local Week buzz (Without the ingredients of the week, what will we eat??) and reminiscing about our favorite events. For one of them–Meet Your Maker–we teamed up with the Brooklyn Brewery, Brooklyn Winery and NY Distilling Co. for behind-the-scenes tours of their facilities and learned how some of our favorite local beer, wine and spirits are made.
Crawfish, mudbugs, crawdads, yabbies–whatever you call them, we stuffed ourselves full of the little guys at the Great Pinch Tail, Suck Head event last week. We teamed up with the Brooklyn Brewery and the guys from The Food Experiments for an old-fashioned–and seriously awesome–crawfish boil.
At this month’s sixth annual Brooklyn Uncorked, over 700 wine and food enthusiasts flooded the former Williamsburgh Savings Bank–a spectacular building with soaring ceilings that’s better known as Skylight One Hanson–to nibble and sip the various food and wine offerings from over 60 vendors.
Last week local cheesemongers, milk purveyors, ice cream makers and butter churners took over the giant white space–fitting for a dairy-filled evening–at The Openhouse Gallery in Soho. From the sweet to the savory, the endless samples reminded us why we love all things dairy.