And vice versa.
The greenhouse effect.
They sharpened their skills in the locavoric art of Find the Best Ingredients—be that a cheese, a cured meat, a root or tuber—And Do Very Little to Them.
He bought a vegan cookbook and happened across an entry for nut milk. And so it began.
This is not your usual foodie fest. Though there will be great eats, (under-$10 lunches from some of New York’s best caterers, including the Green Table), this conference isn’t about sake tastings, cacao comparisons or kombucha care.
“It’s a nice segue, for hair-of-the-dog purposes,” explains Rye bartender Casey Van Heel, adding that the drink is something of an “adult milkshake.”
At first glance you might think Valley Shepherd Creamery—the new cheese shop at Seventh Avenue and Third Street—is yet another boutique engineered to offer…
In coffee lingo, what you want atop a macchiato isn’t whipped cream but “microfoam,” and from Munson’s perspective, whole milk wasn’t rich enough, while half-and-half was a little too heavy.
Even eaters who swear by domestic dairy have been known to salivate at the sight of the words “European style” on a box of…
“I woke up singing Mario Batali’s ‘Spaghetti with Sweet 100 Tomatoes,’ ” says Hearst, and I was, like, ‘Oh, I know how to make it!’”
Locavore liquor it’s not. But all the ingredients in his spirits—which include, besides the vodka, goji berry and coffee liqueurs—are fair-trade certified.
The 49-year-old with a curly mop of hair and slightly hippie sensibility was a computer programmer until just three years ago.