Dear Local Gourmands,
All I have to say is that it may be January 5, but it’s not too late for your annual helping of Hoppin’ John and collard greens. With the black-eyed peas representing coins, and the greens standing in for dolla’ bills, this traditional southern New Year’s dish is meant to bring you good fortune in the year to come. I wish that for all of us…I also wish you a bite of this really delicious winter meal. And even though I’m not so sure it really goes together, tomorrow happens to be Twelfth Night which is celebrated with a Galette des Rois (Kings Cake)– a pastry cake with almond frangipane in the middle, and a little feve (a small ceramic figureine) hidden inside one lucky slice. The person who discovers the feve is crowned king– though I have to say the crown pales in comparison to the almond cake.
Saturday, January 10, 7:30pm
Screening of The Garden
54 Varick Street (corner of Laight)
Kenneth Turan of the Los Angeles Times writes “An excellent documentary…its lessons about the levers of power and politics, about rebels becoming the establishment and how easy it is to get co-opted, are relevant everywhere. A potent human drama, THE GARDEN is a case study in how hardball politics is played and why it is so difficult to take on the system.”
*Q/A with filmmaker Hamilton Kennedy to following screeningTickets are $8, $5 for members of the Guilds, members of BAFTA East Coast, DocuClub, IDA, IFP, and/or Shooting People, and full-time students with current I.D.; free for Academy Members
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
Of note a few weeks down the road…
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.
Tuesday, January 13
Slow Food NYC Presents:
The Pre-Industrial Pig (A Dinner)
at The Astor Center
with Slow Food NYC, Morren Fruits and Vegetables, Underground Food Collective
As the dark and cold of winter sets in, and eating locally seems near impossible, Underground Food Collective (Madison, WI) and Slow Food New York City invite you to celebrate the bounty of winter with a Pre-Industrial Pig dinner. As you feast on 8 courses of succulent heritage breed pork you will hear from farmer Henry Morren about raising the Red Wattle pigs under Sumac and Apple trees on his family farm. Listen to Underground Food Collective members, Jonny and Ben Hunter and Kris Noren speak about their dedication to serving good, clean and fair food to all as you enjoy their delicious transformations of rich, earthy vegetables. Besides the pigs raised at Morren Fruits and Vegetables, Jonny and Ben will be bringing along a few Wisconsin delights including award-winning Wisconsin cheese and sweet winter spinach from Snug Haven Farm. Produce from local, sustainable farms will round out the meal.
This dinner will be a fundraiser for Harvest Time in Schools projects in New York City. Funds raised will support garden and cooking programs at the Children’s Storefront School in Harlem; the Juan Morel Campos Secondary School in Williamsburg, Brooklyn; and the Automotive High School, also in Williamsburg.
The dinner will feature eight courses, served family style, with wine pairings.
Saturday, January 17, noon-5pm
Cassoulet Cookoff and Greenmarket Fundraiser
Jimmy’s No. 43
43 E. 7th St.
Through the week of January 13-17, Jimmy’s No. 43 will serve up treasured winter favorites: mid-winter Greenmarket sausage and German beer. The “sausage and wheat fest” leads up to a star-studded Cassoulet showdown on January 17, when a $20 donation at the door will get you in to a cassoulet cook-off. Proceeds benefit CENYC’s Greenmarket. See Jimmy’s No. 43 for a list of participating chefs.
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.”
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, email@example.com
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.