“It’s definitely time for a trade show in Brooklyn focused exclusively on the borough’s talented tastemakers,” said Edible Brooklyn publisher Stephen Munshin to kick off Brooklyn Eats, a showcase of more than 100 local food and drink makers organized by the Brooklyn Chamber of Commerce as this borough’s answer to Manhattan’s Fancy Food Show.
This Wednesday nearly a hundred vendors will come together in South Williamsburg for the first ever food and beverage trade show in the borough of Kings (yippee! the list of participating vendors is basically the list of anyone in Brooklyn we’d ever want to interview about artisanal anything). With so many makers in one place–everything from kombucha, kimchi and jam to beef jerky and gin–the level of DIY deliciousness will be off the charts.
A tasting experience. A fancy 5-course meal. A moment to pause and focus on the beauty of a radish or the lushness of a pile of whipped brown butter as I spread it on a slice of housemade peasant bread. It’s hard to put Take Root into words, but suffice to say, it’s delicious.
On a nearly forgotten strip between the Navy Yard and DUMBO, amid the Greek Revival row houses and cobblestone, sits Vinegar Hill House. The cuisine is sometimes haute, sometimes down home Americana, but always outstanding.
If you couldn’t make it to the joyous sipping and supping fest that was Brooklyn Uncorked last week, check out this video recap. And remember that Long Island wine country is open all year long.
The summer issue of Edible Brooklyn is ripe for the reading! The pages are at the printer, but you can already read the digital edition on any screen, and we recommend doing so in the sun.
This issue also includes some miracles, at least by my definition.
One of the country’s most beloved food writers is Brooklyn-born, -bred and -based.
At Pacific Standard, the 5-year-old craft beer and sports bar on the Boerum Hill side of lower Fourth Avenue, even drunken bets are on. Thanks to the official Wager Book, now in its third iteration, patrons in all states of soberness (or not) can record their bets for posterity.
After a cancer scare, Jackie Summers quit his job in publishing and devoted his time to making and bottling sorel liqueur, a pink-hued drink he’d grown up on in Brooklyn. Sorel, which takes its name from the sorrel plant, is made by generations of Caribbean immigrants like Jack’s grandparents. But until Jack began bottling the stuff, folks outside the West Indian community had little access to the drink.
The Forrest Gump cocktail from Nick and Toni’s Cafe features Brooklyn’s own Cacao Prieto Cacao Rum, which we wrote about in Edible Brooklyn. It goes down easy with some Valentine’s chocolate, just saying…
Weather Up is exactly the kind of bar you want to hole up in while the blizzard rages. Between the soft yellow lighting and sublime drinks, you’ll be warm from the belly out.