March 14 is Pi(e) Day, or as good of an excuse as any to have a slice or make your own.
With an assist from some apps, shops and restaurants, you don’t have to stress going into next week.
If you’ve been following our blog the past few weeks you’ve read all about the really stellar series of dinner symposiums Bubby’s has been running on American foodways past and present. The next to last is on lard, and is extra-dear to the heart of Ron Silver, a co-owner of the restaurant famous for its fried chicken and pies. Beyond some those (and killer biscuits and fried clams) you can expect beyond some very serious discussion of the fat from Silver himself. If you like lard, you won’t want to miss it.
Remember that South Carolina style dinner on Wednesday night at Bubby’s with Glenn Roberts of Anson Mills we were telling you about this morning? We just got our hands on the menu, and all we can say is… damn, y’all! We were already drooling over the prospects of meeting one of the more forward-thinking folks in the American food industry, but now we just want to show up and eat. If we were you, we’d be buying tickets asap.
Sadly we can’t claim Anson Mills as our own local producer, but we’re damn proud to eat the product all the same. Owner Glenn Roberts, the South Carolina miller who runs the company, has got to be one of the most cutting-edge guys in the country when it comes to finding, sourcing and saving heirloom and artisanal grains like corn, wheat and rice–including many varieties that were nearly impossible to find.
We’ve got two free tickets to give away to Wednesday’s dinner, which Bubby’s is calling a “feast spectacle.” The menu is based on the fantastic list of American foods Twain listed out in his 1907 book A Tramp Abroad, essentially a list of what the author was longing to eat upon his return from Europe–he called their food “insipid.”
For the past two weeks the folks at Bubby’s Pie Company on the waterfront Dumbo have been running a series of locally sourced, highly curated…
While mastering the art of turning carcasses into cuts, this butcher shop courted locals at the same time as picking up city chef clients.