Dear Local Gourmands,
A little over a month ago the New York Times Magazine listed kimchi as one of the “new staples” of the season. I laughed at the magazine’s high-gloss photo of the Korean pickled cabbage ($4 for 15oz. at Whole Foods, the mention notes), recalling a seminar I attended on how to brew your own kimchi while I was at the Greenhorns‘ Rabbit Roast this past summer. I left with the distinct impression that my fellow classmates (young urban farm lovers all) were going to start whipping up burping batches of the stuff in their East Village apartments and Williamsburg lofts as soon as they got home.
Cabbage is a great, cheap, locally-grown vegetable that will keep you getting your daily vitamin dose through the winter. With the addition of hot peppers and garlic in your mix, kimchi will even keep you warm! A perfect food to burrow with through the coming months. Find two classes on how to make your own below.
May your pickles be very crunchy in 2009,
Wednesday, December 31, 7pm & 10pm
Dark Dining at Camaje
85 MacDougal St. (btwn Bleeker and W. Houston Sts)
call for reservations 212-673-8184 ($145)
Trust your taste buds to ring in the new year at this blindfolded dinner. The menu remains a mystery and the rest is left up to your senses as you take a blind leap of faith and head into 2009.
Wednesday, December 31, midnight
Start the celebrations off around 11 p.m. with entertainment and hot refreshments at Grand Army Plaza. We can’t help you keep your resolutions, but we can get you off to a dazzling start. Best locations for viewing the fireworks include: anywhere in Grand Army Plaza, inside the Park on the West Drive, and along Prospect Park West between grand Army Plaza and 9th Street.
Of note a few weeks down the road…
Thursday, January 8, 6:30PM
Kimchi and Lacto-fermentation
The Brooklyn Kitchen
Sign up here, $50
Led by Chris Rayman (former chef at RebootNYC) with Natalie Ariella this class will cover the basic technique and logic of vegetable lacto-fermentation, a natural process of pickling, exemplified in the production of a batch of Kimchi. It will also teach brining, a form of pickling, and students will take home a batch of vegetables they prepare in class.
Sunday, January 11, noon-3pm
Eating Local in the Big Apple with Leda Meredith
Herbs, Health, and Cooking
Brooklyn Botanic Garden
Sign up for course here
Have you made a resolution to live a greener life in 2009? Wondering how to eat local foods in the urban jungle? Join our expert locavore Leda Meredith for tips and insights from her 250-Mile Diet Plan (eating only foods grown or raised within a 250-mile radius of her Brooklyn apartment). In this course, learn how to eat local on a budget, how to eat local in the city through the winter, and how to manage time and space restrictions, and benefit from cooking demos from Leda’s new book, Botany, Ballet, and Dinner from Scratch: a Memoir with Recipes.
Sunday, January 11, 3pm-6pm
Just Food presents:
An Afternoon of Wild Fermentation with Sandor Ellix Katz
33 Flatbush Ave at Livingston St. (Greenspaces)
Experience how simple it is to make your own sauerkraut, kimchi, pickles, kefir, and other fermented delicacies. Learn about the healing qualities and nutritional importance of live-culture ferments, as well as their illustrious history and integral role in human cultural evolution. Empower yourself with simple techniques for fermenting these healthful foods in you home. Be part of the fermentation revival! Sandor Ellix Katz is a fermentation revivalist and author, who travels widely teaching and sharing fermentation skills. His passion for fermentation developed out of his overlapping interests in food, nutrition, and gardening. His books are Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods and The Revolution. For more information visit www.wildfermentation.com. Note: This is a demonstration class. To register, go to: https://www.nycharities.org/event/event.asp?CE_ID=3342
Monday, January 12, 6pm-8pm
Talking About CSA
210 East 51st Street, 2nd Floor
Provides city groups with an in-depth explanation of the different options for setting up a CSA project, its benefits, and a framework for discussing CSA with potential members. After attending the workshop a city group should be ready to begin the recruitment process.
Wednesday, January 21, 6:30pm
Speaker: Nancy Carlisle
Culinary Historians of New York
Mount Vernon Hotel Museum
421 East 61st Street
Fee: $40 Non-Members and Guests | $25 CHNY and MVHM Members | $22 CHNY Student & Senior Members
Please reserve by Jan. 15th. For reservations to be paid at the door, contact us here (select “Events/Programs”)
Nancy Carlisle will talk about the way people have used and understood kitchens as a part of home life from the seventeenth century to the present and suggest why, for so many of us, the room continues to symbolize warmth and comfort.
The kitchen has been the heart of the American home since our earliest times—the place where everyone gathers, the source of warmth, nourishment, and comfort, everyone’s favorite room. Nancy Carlisle will discuss the American kitchen and how it has evolved from the seventeenth century to the present. Drawing on her new book co-authored with Melinda Nasardinov, “America’s Kitchens,” she will tell the story of the nation’s kitchens from New England hearths to Spanish colonial kitchens, and from detached kitchens on plantations in the South to open plans of the 1950s suburbs. “America’s Kitchens” provides new insights into the technological and social changes that have taken place in this room.
Nancy Carlisle is the longtime curator of Historic New England, where she is responsible for some of the nation’s most important surviving historical kitchens. She is also the author of “Cherished Possessions: A New England Legacy.”
Thursday, January 22, 6pm-7:30pm
Reading Between the Lines Discussion Group:
New York City’s Place in the Food Chain
Once a month, starting on January 22, Stone Barns’ open discussion group will incorporate readings and lectures with group discussion to explore and share knowledge about New York City’s food routes. Increase your growing knowledge of where your food comes from by adding a historic perspective. Stone Barns and New York City for the Humanities are teaming up, with the help of interested public participants, like yourself, to form a Reading Between the Lines series that will use food as a lense to examine New York City. The five-session, interactive, discussion-based series will be moderated by food system expert and author of This Organic Life, Joan Dye Gussow, of Columbia University.
Saturday, January 24, 2pm
Harvest Honey, Cheese, Chocolate and Wine Tasting
St. Augustine Church Rectory
1183 Franklin Ave. at E. 167th St., Bronx
RSVP to Roger Repohl, firstname.lastname@example.org
Sample local and specialty honeys paired with an array of cheeses and wines, topped off with a taste of chocolates and honeys guided by pastry chef Jennifer Shelbo of Gramercy Tavern. Tickets are $50, will all proceeds to benefit Just Food, a New York City organization that works to ensure New Yorkers’ access to fresh, local, and sustainably-grown food.