Hannah Bae’s “Toasted Rice” flavor won the popular vote at the 2016 Hester Street Fair, motivating her to start Noona’s Ice Cream.
To simplify your snacking, we consulted the folks at Union Market to help curate ingredients for a ready-to-eat feast.
Brooklyn Cured has seen a lot of growth since it opened in 2010 — in part because of the relationships founder Scott Bridi has built.
If you joined us at Good Beer 2013 in July, you already know that the evening was a knockout. The room was packed with a sold-out crowd and over 60 of our favorite restaurant, food, and drink artisans, in addition to cider makers, spirit brands, and (of course) terrific breweries.
When we think about all the fantastic, frothy, hoppy goodness coming our way at the end of the month, we can barely stein it! We mean stand it! See? Beer on the brain.
It was a carnivore’s dream on February 22nd at the Brooklyn Brewery when meat-eaters flocked to see the meat experts from Marlow & Daughters, Fleisher’s Grassfed and Organic Meats and Brooklyn Cured demonstrate how to butcher at the aptly named How to Slice it, the latest installment in our popular How to series.
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.
Looking for something to do in the next few weeks? Take a look at what Edible’s got cooking up. And be sure to stay tuned to our Events Calendar for the latest happenings going on in the city, and to get those and more Edible news right in your inbox, sign up for our email newsletter–or if you have an event to add, send it to [email protected]
A Bensonhurst native makes his own charcuterie.
Chefs seek a cure to the Health Department’s charcuterie crackdown.