The Gowanus favorite uses kimchi brine to create another take on a classic.
It’s the time of year for sharing wishes. Our staff list is inspired both by near and far, but undeniably has several common themes: what we like to eat, and how and where we like to enjoy it.
Last Wednesday we kicked off the summer season with a taste of Long Island in the heart of downtown Brooklyn at Brooklyn Uncorked. Wine sippers and food noshers descended on the spectacular Skylight One Hanson (aka the former Williamsburg Savings Bank), where we raised our glass (many times) to celebrate 40 years of Long Island wine making.
A few months back we asked you to tell us about your favorite Edible-minded businesses–the farmer who raises the most perfect ruby radishes and pastured pigs; the chef who rocks not just the kitchen but a sense of community; the non-profit that’s changing the way people eat in parts of the borough that need it most; the cheesemonger with a heart of gold and even better Gouda. You talked to us–especially those of you who live in Red Hook, and at last, we have the results. We can’t offer these folks much more than our respect and our eternal gratitude–and maybe a listing in the magazine–but we hope you’ll take the chance to get to know all of them a little better. To that end, below are the winners of the 2012 Edible Brooklyn Local Hero Awards:
St. John Frizell’s great good place
Amidst all the recent chatter of elections and economic bailouts, there’s been a lot of talk about the anti-Wall Street: Main Street. While pundits…
Fifty gallons of fermenting cabbage.