Dear Local Gourmands,
I ate fiddle heads for the first time this weekend, discovered bamboo shoots at the Sag Harbor farmers market, and indulged in some tangy strawberry fro-yo. Memorial day brought mint lamb burgers and pork butt sandwiches, and at the end of the night Georgia sent me home with a watermelon that’s waiting to be turned into a salad. It’s back to work on Tuesday, a rainy forecast for the days ahead, but I’ve got high hopes that the melon will keep my weeknight dinners lively til the weekend barbecues get going again.
Have a good week!
Tuesday, May 26, 6:30pm
Marshmallow Fluff: A Gastronomica Forum
“Fluff Marshmallow Crème is one of those foods that elicit strong emotional responses and its enjoyment calls upon nostalgia as much as the five senses. Where did Marshmallow Fluff come from? What exactly is it? Why do we romanticize its sweet, sticky nature? How is it that it makes the World’s Best Candy? And how did it set of a powder keg around nutrition in schools? Our fifth Gastronomica Forum is inspired by the “Marshmallow Fluff” article found in the Spring 2009 issue of the important scholarly food journal. We’ll use it as a jumping off point for our conversation about Fluff: the history and production of the stuff, as well as the anti- and pro-fluff legislation that sparked the article, and the Fluff festival that brought it enough attention to have “The Fluffernutter” named the official state sandwich of Massachusetts. A fluff cocktail will be served, as well as fluffernutter sandwiches and other fluff-inspired snacks.”
Wednesday, May 27, 6:30pm & 9:15pm
New York Premiere of FRESH
Florence Gould Hall
55 E. 59th St. (btwn. Park and Madison)
“FRESH celebrates the farmers, thinkers and business people across America who are re-inventing our food system. Among several main characters, FRESH features urban farmer and activist, Will Allen, the recipient of MacArthur’s 2008 Genius Award; sustainable farmer and entrepreneur, Joel Salatin, made famous by Michael Pollan’s book, the Omnivore’s Dilemma; and supermarket owner, David Ball, challenging our Wal-Mart dominated economy.” A panel discussion will follow both screenings, with guests including Jacquie Berger (Just Food), Dan Barber (Blue Hill and Blue Hill at Stone Barns), Joan Gussow (professor, Columbia University), Joel Salatin (Polyface Farms), Will Allen (Growing Power), Josh Viertel (Slow Food International), and Ana Joanes (Director and Producer of FRESH).
Thursday, May 28, 7pm
New York City Beekeepers Association monthly meeting
Seafarers & International House
123 East 15th Street
Meeting room, Second Floor
“The New York City Beekeepers Association is proud to present our latest speaker for our monthly meeting, Frederique Keller, President of the American Apitherapy Society. Frederique will give a presentation on Rx for Health on honey, pollen, propolis, royal jelly, and bee venom. She is a beekeeper on Long Island and also a licensed acupuncturist who has been practicing bee venom therapy for more than two decades.”
Saturday, May 30, 7-11pm
Annual Living Liberally Celebration
The DCTV Firehouse
87 Lafayette, between Walker & White
Join your liberally-minded friends and neighbors at this annual party/fundraiser to celebrate and support the Living Liberally family of websites (BIG nod to Kerry Truman, champion of the cause, and devout Eating Liberally food blogger). The event will honor Media Matters for America, the Honorable Scott Stringer, and Jack and Jill Politics.
Of note a few weeks down the road…
Wednesday, June 3
Beer and Cheese Tasting at Beer Table
Food for Thought Tours
427 B 7th Ave., Park Slope
The latest installment of the Food for Thought local dinner series brings Anne Saxelby, champion of American-made artisanal cheeses, to Beer Table where she and Justin Phillips (owner of Beer Table) will set you up with plenty of beer ‘n cheese tastings to provoke your thoughts.
Wednesday, June 3, 7pm
Meet-the-farmer Dinner at Applewood
Call for reservations (718.788.1810), $85
Applewood puts on a four-course tasting menu with wine pairings to showcase the products from Hardwick Beef Cooperative. Chat it up with farmer Ridge Shinn, “the nation’s foremost authority on grass-fed and grass-finished beef,” over a lovely meal. Also meet chef David Shea, who will expound on the farmer-restaurant connection, and why he chooses to partner with small, local farms.
Saturday, June 6, 10am-1:30pm
Greenmarket Chef Tours and Tastes with Michael Anthony of Gramercy Tavern
Follow Chef Anthony on his route through the Union Square Greenmarket, then head back to Gramercy Tavern for a private four-course lunch with wine pairings. Proceeds from the day’s excursion benefit Greenmarket’s mission to “promote regional agriculture, preserve farmland, and ensure a continuing supply of fresh, local produce for all New Yorkers.”
Saturday, June 6, 6pm
Free BBQ at The Yard
Mosey over to the The Yard, the best party goin’ on the Gowanus, and meet new friends ’round the pit while you await your *free* ‘cue!
Monday, June 8, 7-8:30pm
The Story of Schmaltz
427 B 7th Avenue (Btwn 14th & 15th Sts), Park Slope
Matthew Polacheck comes to the table to share the story of a Coney Island gem, the Schmaltz Brewing Company. Pull up a seat and nurse a pint while a sudsy story hour ensues.
Thursday, June 11, 6pm
Craig Claiborne and the Invention of Food Journalism
Theresa Lang Community and Student Center, Arnold Hall
55 W. 13th St., 2nd floor
Panelists include: Molly O’Neill, Betty Fussell, Anne Mendelson, David Leite, John T. Edge, and Andrew F. Smith. “Called the nation’s preeminent food journalist, Mississippi-born Craig Claiborne trained in Switzerland as a chef on the GI bill after World War II. On his return to the United States, he began writing articles for Gourmet and became an editor at the magazine. His career skyrocketed when The New York Times hired him as its first food columnist in 1957. Claiborne’s columns, reviews and cookbooks introduced Americans to a wide range of international and ethnic food. Other newspapers followed The New York Times’s lead, and soon a cadre of authoritative newspaper food writers helped attune millions of Americans to the finer points of good food and cooking. Our panel explores Claiborne’s life, work, and his seminal influence on food journalism in America.”