Dear Local Gourmands,
After a winter of hiding inside by the stove, there is nothing like getting out in the world and meeting up with friends for cocktail hour on a spring evening. The weather, the flowers– pretty much everything about this season turns me on to the spirits that spill forth from the bottle. I’ve been particularly curious about herbal cocktails and local wine lately. Several delicious bottles from the East End (especially Shinn Estate Vineyards) have made their way to my ice box (they didn’t last long), and I am shamelessly tauting Edible Brooklyn’s upcoming Brooklyn Uncorked on May 13. For those of you sprouting all kinds of herbs on the windowsill, think about a lesson in mixology at the Astor Center with Jenn Smith to inspire some very locally-themed elixirs.
Yours in Bacchanalian mischief,
CSA Shares Still available!
Paisley Farm CSA has four pick up spots around the city, with an ever-expanding list of add on items– now you can opt in for a share of Crop to Cup coffee. Keep it comin’ and sign up now!
Tuesday, May 5, 7pm
“Botany, Ballet, and Dinner from Scratch chronicles the hurdles, delights, and rationale to the year Meredith, a professional dancer and botanist, lived as a Brooklyn-based locavore (eating only foods grown within 250 miles of her home). Although local at the core, Meredith’s journey extends beyond New York to include anecdotes and recipes from her world travels and European heritage, and she also addresses the ecological impact of international food transport. But at the end of the day, she writes, “Why eat local? Because saving the world tastes good.” Leda Meredith is an instructor at the New York Botanical Garden and the Brooklyn Botanic Garden specializing in edible and medicinal plants, and has been a professional dancer for over 30 years.”
Wednesday, May 6, 8pm
Added Value Benefit Dinner at iCi
iCi’s Upstairs Dining Room
246 Dekalb Avenue (at Vanderbilt Avenue)
Tickets $45, please call 212.789.2778 to reserve
Sing the praises of the very first Added Value harvest from 2009 at this special three-course meal at iCi in Fort Greene. Savio Wines will be paired with each course and ticket sales will benefit the farm for what is sure to be a bountiful season ahead.
Friday, May 8, 7-9pm
The Wild Sid: Cooking with Native Spring Plants
Demo and tasting
Whole Foods Culinary Center
95 East Houston Street
In celebration of NYC Wildflower Week (May 2-9), chef Ori Cosentino from The Green Table at Chelsea Market leads a class on cooking with seasonal native plants. The featured ingredients appear on the Green Table’s menue when in season, and with chef’s instruction, learn how to incorporate these delicate spring specialties in your own home cooking. On the menu: Wild Herb Pate Crostini; Creamy Spring Onion and Sorrel Soup with Ramp Oil; Foraged Spring Salad with Wild Garlic Vinaigrette; Sassafras and Spice Blackened Bass with Green Pea Puree.
Saturday, May 9, 10:30am
Ramp Foraging at Paisley Farm
“In addition to growing a great variety of vegetables, Paisley Farm is known for foraging wild edibles.
In springtime, Paisley Farm gathers ramps, fiddlehead ferns, and nettles. These foraging excursions will show you how to find and cook spring’s most delicious (and ephemeral!) treat. Arrive at Paisley Farm by 10:30am for coffee and danishes. You will then be taken to a secret ramp location. Expert forager Mike Kokas will give a brief tutorial on ramp habitat, and you will spend a couple hours gathering ramps. Then, return to the main house for a tutorial on cooking ramps and an outdoor lunch.” Paisley Farm is located in Tivoli, NY, a hop, skip, and a ride away from the city.
Saturday, May 9, noon-’til the cows come home
Habana Outpost Block Party
Corner of Fulton St. and S. Portland, Fort Greene
“May 9th from noon to midnight – South Portland Ave. between Fulton and Lafayette will be off the hook with local vendors, live music, djs, kids activities, a fashion show by local designer Lexx Perry, and of course, yours truly — HABANA OUTPOST serving up our famous corn, food and drinks ALL DAY!!!”
Saturday, May 9, 1pm
Woodland Cooking Series – Ferns
The Wave Hill House, Wave Hill, Bronx
Free with admission to Wave Hill House
“Fiddleheads from the native ostrich fern (Matteuccia struthiopteris) are a traditional delicacy available for a short time only in April and May. Enjoy these tasty woodland treats in a simple but elegant dish prepared by Chef Marc Spooner. Learn about other garden-worthy native ferns from Horticultural Interpreter Charles Day; select ferns available for purchase in the Wave Hill Shop.”
Saturday, May 9, 10am-3pm
Greenmarket to Table
CENYC and Saveur
Saveur mag has partnered up with CENYC to offer a series of market to table dining experiences featuring local New York finds at the Greenmarket. Tickets for May’s installment of the series are still available for purchase. “Michael Hurwitz, Director of Greenmarket and June Russell, Greenmarkets Farm Inspector, will co-host our first event in the series, which will turn the spotlight on the farmer and highlight the pleasures and challenges of cooking with seasonal ingredients. Along with extensive insight into the products and methods of Greenmarket’s vendors, Michael & June will highlight several farms and their peak seasonal product, including: spinach, radishes, ramps, asparagus, and rhubarb.”
Of note a few weeks down the road…
Wednesday, May 13, 4-8pm
Sip the finest of your favorite local wines, and learn a thing or two about what Long Island vines bring to the table. Winemakers will be on hand to offer pairing suggestions, local restaurants will ply your palate with nibbles, and all the while enjoy good-hearted chatter while raising a glass with your neighbors. Chin-chin in the halls of BAM, and celebrate the summer ahead.
Wednesday, May 13, 6:30-9:30pm
Jimmy’s No. 43
43 E. 7th St.
This month’s gathering of Tastebuds NYC convenes at Jimmy’s No. 43 to pay homage to local cheese and local beer. Chitchat with others who are gastronomically-inclined, and revel in the glow of this warm East Village pub.
Monday, May 18, 7-8:30pm
Sixpoint Craft Ales Tasting
427 B 7th Ave., Park Slope
Local favorite Shane Welch from Sixpoint Craft Ales will discuss fermentation as it relates to kombucha, beer, and vinegar.
Monday, May 18, 6:30pm
The Bartender’s Garden: Cocktails from the Greenmarket
“Learn to concoct cocktails with ingredients that are in season – whether juiced, muddled, mixed or infused (and sometimes even pickled!) This hands-on workshop is one part instruction (you’ll be reminded of bartending basics such as how to shake, stir, balance and muddle your drinks), one part inspiration (what we make is dictated by what’s available), one part innovation (after rolling up your sleeves with our seasonal samples, you’ll be set loose on a table full of spirits, mixers, garnishes and more from which you can build your own) and all delicious.”
Wednesday, May 20, 7:30
Beer-bacon-chutney tasting with Josh Ozersky
Jimmy’s No. 43
Food blogger and fanatical carnivore Josh Ozersky introduces five local bacons (expect to see cuts from Tamarack Farm, Violet Hills Farm, Flying Pig Farm, and Mountain View Farm– all based in New York state) to be paired with mustards and chutney from School House Kitchen (based in Brooklyn’s Old American Can Factory) and sudsy selections by Jon Lundbon.
Wednesday, May 20, 6:30
A History of Television Cooking Shows with Kathleen Collins
Culinary Historians of New York
Tickets $40 non-members and guests | $25 CHNY members
“What do more than fifty years of television cooking shows reveal about how we eat—and how we live? And why are audiences still riveted? These are the question sKathleen Collins kept in mind as she researched and wrote her new book, Watching What We Eat: The Evolution of Television Cooking Shows (Continuum Books, 2008). Since the 1940s, when television sets were becoming a standard feature in American homes, cooking shows have appeared on the air, their quality ranging from erudite and instructional to purely entertaining. The speaker will lead us through that history, from Dione Lucas to the Iron Chef, and will show us how these programs have ‘both reflected and shaped significant changes in American culture.'”