Le Grand Fooding’s most recent New York event proved a familiar point: it’s not about how much you have, it’s about what you do with what you’ve got. We’ve got the photos to prove it!
The Brooklyn Kitchen brings farmers and consumers together through farm visits around the New York area. A couple of weeks ago, we had the opportunity to follow them on a visit to Kinderhook Farm and get a glimpse into the workings of one of Hudson Valley’s largest grassfed beef and lamb farms.
Our video from Damascus Bakery is on its way! We’ll let you know when it’s ready for your viewing pleasure, but until then, here are some beautiful shots from our visit that didn’t run in our print issue.
One of our local freelancers, Rachel Nuwer, recently published a piece for the Smithsonian about her pilgrimage to one of Scandanavia’s most respected restaurants called Fäviken. In her story entitled “Deep in the Swedish Wilderness, Discovering One of the World’s Greatest Restaurants,” Nuwer describes what seems to have been a both a luscious and visceral meal.
It’s not often a class project turns into a global company and nonprofit. But for Dan MacCombie and Tyler Gage, an entrepreneurship class in 2008 became…
When Brooklyn based filmmaker Erik Shirai went to Japan to shoot an episode on Buddhist cuisine, he did not expect to come back with…
Readers might recall the piece we did two summers ago on the fledging distillery boom in our borough. (It was called “The Whiskey Rebellion.”) Flash-forward two years and we’ve actually lost count of the number of small-batch, craft-liquor producers that are creating vodka, whiskey, and gin right under our noses, but only one, as far as we know, has it’s very own bar. We highlighted both the distillery and The Shanty in our current NY1 segment, so be sure to watch to learn more about the two unique gins they now have on the market.
Today at 3 p.m. on his Heritage Radio Network program our photo editor Michael Harlan Turkell interviews Leigh Newman of Black Balloon Publishing and her author Michael Hearst, who, with the help of his band One Ring Zero, just published a cookbook/album called The Recipe Project. Hearst asked some of the country’s best chefs (Tom Colicchio, David Chang,Michael Symon, Aarón Sanchez, Chris Cosentino and Mario Batali, for starters) to send him a recipe, and suggest a style of music: Then he turned the cooking how-tos into songs.
Internet radio is where it’s at… or at least where to listen. Especially on Tuesdays at 3 p.m., when our photo editor Michael Harlan Turkell hosts THE FOOD SEEN. Today’s guests are Manhattan chefs Julian Medina and Pichet Ong, who have collaborated on a 24-hour Cuban diner in Manhattan called Coppelia. The episode and more are available online.