The Cycle Knife Roll is shown here at the Williamsburg workshop of Horse Cycles, fabricators of custom bicycles.
Instead of only bringing you one Brooklyn-specific magazine, we’re packaging all four of our titles into one mega edition. What do you think the cover should be?
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.
While other awards recognize food that tastes good or food that is good for the planet, the Good Food Awards honor people who make food that is good in all senses of the word: delicious, respectful of the environment, and connected to communities and cultural traditions. This year’s finalists represented us New Yorkers well, with 17 of those finalists hailing from our great state.
For the next three nights–Monday, Tuesday and Wednesday–the cooks from Brooklyn’s Sweet Deliverance catering company join those from The Underground Food Collective in Madison, Wisconsin to take over the kitchen at Joseph Leonard in the West Village.
A few months ago we had the pleasure of attending one in a series of pop-up dinner parties at the Atlantic Avenue catering kitchen run by Kelly Geary, the cook and caterer behind the farm-centric company Sweet Deliverance and the author of the canning and pickling book Tart and Sweet. This weekend those pop-ups are back in action, and for the second time Geary is sharing her stoves with the Underground Food Collective from Madison, Wisc.
A spate of startups pursue slow food over fast cash.
In Brooklyn, they’ll apply their approach to seven courses of what’s in season here and now, and what their host Sweet Deliverance has told us about the menu is pretty mind-blowing. They’re making homemade Japanese pickles with kirby cukes, watermelon radishes, Asian turnips and their own King Trumpet mushrooms plus persimmon/star anise/honey cinnamon syrup for the cocktails (whiskey, lemon soda, citrus bitters and a cognac float); while the SloMo boys are doing stuff like housemade ramen noodles with short rib stock, sake steamed clams and smoked shishito peppers and Japanese fried chicken. It’s $90 for seven courses, and that includes beer and sake too. Our biggest worry is how many nights to go.
Kelly Geary’s beautifully photographed new cookbook is called Tart and Sweet: 101 Canning and Pickling Recipes for the Modern Kitchen.
We’ve been bouncing around an idea here at the Edible offices of an issue that looks back and sees where all of the small…