Dear Local Gourmands,
Nothing screams January-pick-me-up like a little cassoulet cook-off. Leave it to Jimmy’s No. 43 and Greenmarket to keep the festivities interesting even when the markets are cold and the days are dark. Local beer and local sausage, plus plenty of local friends from noon-5pm on Saturday. Let’s eat!
Tuesday, January 13, noon-2:00pm
Food Systems Network NYC Open Networking Meeting
West Side Campaign Against Hunger
Church of St Paul & St Andrew
263 W 86th Street
Join FSNYC members at the West Side Campaign Against Hunger for a tour of the nation’s most innovative pantry and a discussion with Joel Berg, Executive Director of New York City Coalition Against Hunger, about his recent book publication, All You Can Eat: How Hungry is America?
Featuring lunch prepared by WSCAH chef from healthful pantry products. $5 Lunch Donation encouraged.
Wednesday, January 14, 6:30-8:30pm
Slow U: Local Pastured Meats, Good for You, Good for the Planet
The Astor Center
with Slow Food NYC, Dan Gibson, Flying Pigs Farm, Caroline Fidanza
**Limited seating left!
Slow Food members $20, non-members $30
Humanely raised, pastured animals not only make for good eats, they are good for you and the planet. Shake the hands that feed you, join Greenmarket farmers Dan Gibson, of Grazin’ Angus Acres in Ghent, NY, and Mike Yezzi, of Flying Pigs Farm in Shushan, NY, to learn about the animals they raise, their production practices, and the health and environmental reasons to eat sustainably and humanely raised pork and beef. Mike and Dan will be joined by Executive Chef Caroline Fidanza, of Diner and Marlow and Sons in Williamsburg, Brooklyn. Caroline will explain the culinary advantages of pastured meats and provide some tasty samples to make the point.
Saturday, January 17, noon-5pm
Cassoulet Cook off 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.
Of note a few weeks down the road…
January 18-23, January 25-30
New York Winter Restaurant Week
Lunch $24.07, dinner $35
Go crazy, it’s restaurant week!
Tuesday, January 20
Vintage Irving and d.b.a
Celebrate this long-awaited date with vintage stock of Six Point’s Hop Obama, the brewery’s fastest-selling beer ever. Raise a glass to our new prez and a new day.
Tuesday, January 20, 6:30pm
Fundamentals of Basic Sauces
The Brooklyn Kitchen
Sign up here
Basic foundation sauces for better cooking! Chef Brendan McDermott will lead an interactive demo on the simple steps to consistent sauces, including a review of mother sauces, and a demonstration of some quick pan sauces. Participants will make a basic roux and bechamel, and a simple red wine pan sauce. Class starts at 6:30, bring your own whisk!
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.”
Wednesday, January 21, 6:30pm
at Drop Off Service
211 Ave. A between 13th and 14th Sts.
TastebudsNYC is a community for those of us who work in the food biz and those of us who just love food. Whether you work behind the scenes on food security issues, toil at the sauce station, are planning the next Farm to Table, or regularly use “grassy” and other snobby adjectives to describe your favorite cheese, this is your opportunity to expand your network and community.
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.
Saturday, January 24, 1pm
Nancy Carlisle America’s Kitchens
The Brooklyn Kitchen
If you missed her on Wednesday at the Culinary Historians of New York event, catch Nancy Carlisle at the Brooklyn Kitchen where she’ll be talking about hew new book, America’s Kitchens.
Tuesday, January 27, 6pm
Gael Greene Speaks with the Three Tomatoes
352 W. 44th St.
Meet New York’s late, great Insatiable Critic when she speaks at a meeting of the Three Tomatoes later this month. I’m wondering whether or not she’ll be wearing a fabulous chapeau.
Saturday, January 31, 3-5pm
Local Cheese Class at Artisanal
The Artisanal Premium Cheese Center
500 W. 37th Street
Celebrate the rich bounty of the New York region as Greenmarket partners with Artisanal to bring you the delicious flavors of local cheeses and wines. We will be joined by local cheese makers who will talk about their hand-crafted regional cheeses, and we will explore the rich tastes our region produces. Please save the date, bring a “locavore” friend and celebrate the new year with local cheeses and wines at Artisanal.