Dear Local Gourmands,
I have been very, very well fed lately, and not because I’ve had time to cook for myself. From inspired samplings at yesterday’s Tofu Takedown to Winnie’s supper club dinner of buttermilk fried chicken and grilled asparagus– not to mention the sausages at Saturday’s birthday party (bought from the Greenmarket, bien sur, and cooked to perfection by our grill master du jour, Jesse)– it’s all I can do to pace myself! At the market Wilklow Orchards has magnificent rhubarb for sale, and I’ve been munching on spinach from Maxwell Farmstand like a happy bunny. Quick before the sun goes down, I’m gonna try and sneak in a bike ride to Williamsburg to try and catch up with cupcakes at the Brooklyn Kitchen’s cook-off. Best of all, there are the friends, neighbors, farmers, organizations, and fellow food writers I meet along the way and am always happy to share a meal with.
Yours in the spirit of delicious community building,
Monday, May 11, 7pm
Third Annual Brooklyn Kitchen Cupcake Cook-off!
Union Pool, Williamsburg
*Benefits the Greenpoint Soup Kitchen
For all the sweet tooths out there, the Brooklyn Kitchen’s gotch’ya covered this Monday with their third annual cupcake cook-off. Show up at 7 to sample the goods, and cast your vote for the meilleur de meilleur.
Tuesday, May 12, 12:30-2pm
Food Systems Network New York Open Networking Meeting
Citizens Committee for NewYork
305 7th Ave., 15th fl., Manhattan
This month’s networking meeting hosts a panel discussion on food policy initiatives that are being advanced in partnership with both the Brooklyn and Manhattan Borough Presidents’ offices. “Policy makers and citizens’ groups with professionals are joining together to create lasting change. This session is dedicated to providing the opportunity for you to learn more about becoming involved in changing the nyc food policy landscape, and posing your questions about the directions and strategies of the borough based initiatives. Discussion and Q&A will be moderated by Nevin Cohen, The New School.”
Honorable Rosemonde Pierre-Louis, Manhattan Deputy Borough President
Jenifer Clapp, Policy Analyst, Manhattan Borough President’s Office
Italia Guerrero, Policy Analyst, Brooklyn Borough President’s Office
Lorrie Clevenger, Brooklyn Healthy Food Campaign and Brooklyn’s Bounty
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.
Saturday, May 16, 12-4pm
Victory Gardening at Two Coves Community Garden
Located at the triangle where Astoria Blvd., 30th Ave., and 8th St. meet, Queens
Join the members of Two Coves Community Garden in Queens for urban gardening and workshops on canning, pickling, composting, and container gardening.
Saturday, May 16, 10:30am
Ramp Foraging Excursion to Paisly Farm
Paisly Farm, Tivoli, NY
“Arrive by 10:30am, when we will chat briefly over coffee and danishes. You will then be taken to a secret ramp location. We will provide all the tools you need. Expert forager Mike Kokas will give a brief tutorial on ramp habitat, and we will spend a couple hours gathering
ramps. Then we’ll return to the main house for a tutorial on cooking ramps and an outdoor lunch.”
Saturday, May 16, 11am-5pm
Leek Planting Party
Hearty Roots Farm
Red Hook, NY
*Rain date, May 17
Join members of the Bay Ridge CSA at their farm, Hearty Roots, in Red Hook this Saturday for their annual planting party. Last year was the year for onions, this year, the crowd will be transplanting leeks from their greenhouse trays to the soil. Stop by for a few hours or the whole day, and feel free to bring a picnic! Check out what Craig McCord wrote about the party last year on the HuffPo.
Of note a few weeks down the road…
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 questions Kathleen 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.'”