Last month aspiring food writers, bloggers, editors and everyone in between came to Brooklyn Brewery and got schooled on how to make a career in food media.
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It was one of our biggest How To’s yet, with a full house of budding entrepreneurs, armed with notepads, questions and a whole lot of ambition, looking to learn How To Sell from our panel of experts.
Hungry? Our events calendar has loads of Edible events around the city, like this Winter Solstice Feast to benefit the Bushwick Farmers’ Market. Here’s what’s happening this weekend.
You may still be kicking yourself for missing our sold-out Butchery 101 event a few weeks ago at the Brooklyn Brewery. But the good news is next week you can learn how to make perfect pizza.
Vegetarians and vegans beware, we’re gearing up for a meat-tacular evening this Wednesday! Carnivores, aspiring butchers and meat molders, plan on joining us at the Brooklyn Brewery on February 22nd from 8 pm to 10 pm as we learn all there is to know about slicing, curing and tying meats.
How often do you get a chance to learn how to properly tie a roast? Stuff a sausage? Butcher a bird? Not too often? Never at all? Yup, we didn’t think so. In our upcoming installment of our popular “How-to” series, we’ve gathered some of the best butchers around to show you how it’s done. How to Slice it will go down at the Brooklyn Brewery on Wednesday, February 22nd from 8 pm to 10 pm with doors opening at 7:30 pm.
Last week the topic of the latest installment in Edible’s How-To lecture series was Dairy. Anne Saxelby of Saxelby Cheesemongers started off the evening with a discussion of affinage, or the art of maturing and aging cheeses, showing three different blocks of the same cheese at different stages courtesy Jasper Hill Farm. Fromager Tia Keenan continued with a lecture on cheese boards, using cheese from Lucy’s Whey. Keenan showed how to arrange cheeses from left to right, and from mild to complex. She also urged folks to have fun with pairings and play with sweet and spicy flavors, like nori, sesame brittle, strawberry jam, or our favorite, chocolate and blue cheese.
How to Milk It on Wednesday, October 26th at the Brooklyn Brewery. Not many folks get to watch a butter churning demonstration blocks from the Bedford Avenue L train, but you can when you come to How to Milk It, the latest installment in our monthly How-To series at Williamsburg’s Brooklyn Brewery. Anne Saxelby of Saxelby Cheese and Chef Fromager Tia Keenan will also be on hand for cheesy discussions.
Last night Brooklyn brewery hosted Edible’s latest installment in our ongoing How-To series, which focused on coffee courtesy of three local roasters: Theresa Von Fuchs of Dallis Bros. Coffee, Chris Buerkle from Blue Bottle Coffee and Darlene Scherer and Carol McLaughlin from Gorilla Coffee regaled the crowd with stories, lessons and demonstrations.
The next installment in our How-To series will help you master home coffee-making. The experts from Dallis Bros. will show you how to pull shots of espresso, Blue Bottle will talk about better brewing methods, and Gorilla will show you how to roast beans in an ordinary frying pan.
Keith Orwasher (left) with a few of his incredible Upper East Side-baked loaves. Next Wednesday…
That one of the venerated virtuousos in American beer toils right under our noses at…
