In addition to kitchen and coworking space, Brooklyn Foodworks will provide personalized mentorship in all aspects of starting a food company from production methodology to marketing and labeling.
Travelers’ opportunities to buy local in both JFK and LaGuardia airports recently increased with the opening of TasteNY shops. We caught up with Brooklyn Oenology to learn more about the logistics and goals of the collaborative project.
Local, seasonal cocktails sound hard to come by, until you realize you live in a city that’s surrounded by sweet corn and tomatoes. White Pike Whiskey, located in the Finger Lakes, does all the farming, milling, distilling and bottling to create their smooth, clean whiskey. Lucky us, Steven Ljubicic from White Pike gave us his recipe for the perfect fall cocktail: the Bloody Mary.
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.
At home with the cookbook author and Chopped star, the gear is heavy-duty and the attitude is light.
A spate of startups pursue slow food over fast cash.
It’s Sunday morning in Williamsburg and Colin Spoelman is making whiskey. On the second floor of a warehouse, in a room crowded with induction…
Around the time Michael Jackson recorded “Don’t Stop ‘Til You Get Enough,” I learned my first joke: When is a car not a car?…
So you read Michael Pollan and then Wendell Berry. You ruined your mother’s Fourth of July when you regaled her friends, midbarbecue, with descriptions…
The First Continental Culinary Congress wants you.