The winner of our latke recipe contest will have not just the honor of showing off his or her crispy creation at the event on December 19 alongside some of the city’s best chefs–tickets on sale now–but will also score the brand-new Breville 5-quart die-cast stand mixer at left. It doesn’t come with a grater attachment, sadly, but it can make some sweet cookies. In fact, check out this demo by Momofuku Milk chef Christina Tosi.
Remember that South Carolina style dinner on Wednesday night at Bubby’s with Glenn Roberts of Anson Mills we were telling you about this morning? We just got our hands on the menu, and all we can say is… damn, y’all! We were already drooling over the prospects of meeting one of the more forward-thinking folks in the American food industry, but now we just want to show up and eat. If we were you, we’d be buying tickets asap.
Sadly we can’t claim Anson Mills as our own local producer, but we’re damn proud to eat the product all the same. Owner Glenn Roberts, the South Carolina miller who runs the company, has got to be one of the most cutting-edge guys in the country when it comes to finding, sourcing and saving heirloom and artisanal grains like corn, wheat and rice–including many varieties that were nearly impossible to find.
For those seeking a way to use Occupy Wall Street as a way to discuss much-needed shifts in public food policy, be sure to head to the entrance of Zuccotti Park at 140 Broadway tomorrow at 1 p.m. for “Occupy Against Big Food.” If you can’t attend–it goes till 4 p.m.–Food Democracy Now is asking you to at least write a message of support for event. They’ve also sent out a list of interesting articles about Occupy and its relationship to food policy and reform, which we’re going to post right here.
Last spring when we were doing research for our profile of Garrett Oliver, the brewmaster for Brooklyn Brewery, we spoke to the obvious folks: Other respected craft brewers, bar owners, beverage writers and experts in the beverage. But unlike most brewer write-ups, this particular piece required a call to the editors at Oxford University Press, that ultra-prestigious publishing house that puts out every-thing-you-wanted-to-know tomes on food and drink.
Our biggest events of the year, held in conjunction with Edible Manhattan, are the annual Uncorked and Good Beer, two massive tastings at BAM that focus on locally made wines and the region’s best craft beers and breweries, as well as the foods that go with them. But we don’t want to give Manhattan (or local distillers and liquor importers) short shrift, and that’s why together we put together a series of smaller cocktail-centered fests called Good Spirits
Foragers and fans of Prospect Park’s ravine know wet fall weather has led to a bumper crop of mushrooms, so much so that the New York Times City Room asked readers to send in photos of their finds. They tapped mycologist and New Yorker Gary Lincoff–he’s the author of the Audubon Society’s Field Guide to North American Mushrooms–to ID them, and the 19 photos from his first fascinating report are now up online right here.
In case you missed the call for entries in our current issue, we wanted to let you know we’re on the lookout for fantastic recipes for latkes. That’s potato pancakes, for all you goyim out there, those crispy-fried patties traditionally made during Chanukah–and, for the third year in a row, at the catering company Great Performances’ annual city Latke Festival and cook-off. We’re co-hosts of this years, which will arrive at BAM for a night of grease-splattered goodness on December 19.
Learn the art of affinage, the path to perfect cheese plates and how to churn your own butter tomorrow night in our latest installment of the How-To series at Brooklyn Brewery. Anne Saxelby from Saxelby Cheesemongers in Essex Market (and her new caves in Red Hook) will be speaking about aging cheese, fromager Tia Keenan will help you compose a cheese course, and folks from Organic Valley will show you how to make that butter. Better still, it’s just $5. Buy those amazingly priced tickets right here.
We’ve got two free tickets to give away to Wednesday’s dinner, which Bubby’s is calling a “feast spectacle.” The menu is based on the fantastic list of American foods Twain listed out in his 1907 book A Tramp Abroad, essentially a list of what the author was longing to eat upon his return from Europe–he called their food “insipid.”
Considering the number of flashy new Neopolitan-style pizzerias that have opened in just your zip code in the past decade, it’s no surprise the…
Forget canning and kombucha making: The real D.I.Y. frontier is dairy. Learn the art of cheese aging and how to churn your own butter…