Dear Local Gourmands,
Sure the 79º weather and carne asada tacos of L.A. are hard to beat (not to mention the lemon trees laden with fruit), but I’m a northeast girl at heart, and I do love the cold. The cold, of course, means that the markets have slimmed way down for the next few months, but that just makes the search for good foodie finds more of an adventure. New York welcomed me home this past week with plenty of edible treasures that made me smile, despite my chattering teeth: dehydrated herbs (thyme, chives, cilantro, and more) for sale from Stannard Farms at the Upper West Side Greenmarket, sustainably caught Maine shrimp, monkfish, and perch for sale at the Meat Hook, greenhouse-grown arugula, fresh parsley, and knock out gingerbread cakes at the new indoor market at the Old American Can Factory, a stellar shrimp roll from the Brooklyn Lobster Pound at the Brooklyn Flea’s new digs in the clock tower at One Hanson Place, and black-as-the-night radishes courtesy Revolution Organics who were hustling hard core in freezing temps on Saturday at Grand Army Plaza. When not searching for provisions, the cold keeps us inside, leaving plenty of time to cook. This week the Underground Food Collective does wintry food justice by putting on a series of locally sourced suppers in celebration of a return to the root cellar.
Eat your beets, stay warm, and stay healthy,
Tuesday, January 12, 7-11pm
Sixpoint Beer Dinner
171 E. Broadway (btwn. Jefferson and Rutgers Sts.
Get your local buzz on at this veg-friendly prix-fixe dinner featuring pairings with an array of Red Hood brewed Sixpoint suds. Each of the four courses will be matched up with a Sixpoint gem– braised short ribs with Righteous Ale, par example– and to be sure, each course has a flexible meat/vegetarian option to keep everyone in check.
Wednesday, January 13, 5:30-7:30pm
Evenings with Agriculture 2.0
127 W. 26th St., near Sixth Ave.
Tickets, $10 in advance, $20 at the door
Meet and mingle with other folks in the local, sustainable food and agriculture community in the city at the first event in an on-going series of monthly meet-ups. Whether you are looking to learn more about regional farming, want to meet fellow farmers, are navigating a career in sustainable agriculture, or working to get a food business idea off the ground, this is the place to connect with others and swap ideas and advice. Hosted by Janine Yorio and Bailey Stoler (NewSeed Advistors), Holley Atkinson, Josh Dorf (Stone-Buhr Flour), Jeremy Hirsch (J.B. Hirsch & Associates), Joshua Levin (GoodEater.org), and Jen Small (Flying Pigs Farm), with special guests Ian Cheney and Kurt Ellis (King Corn and Truck Farm).
Thursday, January 14, 15, or 17 7:30-10:30pm
Underground Food Collective Presents: A Dinner in Celebration of Winter
Location address e-mailed with purchase of ticket
Just because the markets thin out in the winter doesn’t mean that radishes, sweet potatoes, apples, and squash are to be marginalized– hardly! The Underground Food Collective proves this by serving a feast of plates piled high with winter delicacies. Let the folks at the Meat Hook, the Brooklyn Kitchen Labs, and Kelly Geary of Sweet Deliverance remind you of all the edible reasons to be thankful for theses chilly months.
Thursday, January 14, 6:30-8:30pm
Winter Market Dinner
787 Union St., Park Slope
Reservations, Slow Food member $60, non-member $70
Rose Water’s Chef John Tucker invites diners to a communal table for a seasonal three-course meal featuring local winter ingredients (yes, the peaches may be gone, but I swear there’s plenty of goodness to be found in sweet potatoes, onions, and apples at the Greenmarket) along with wine pairings.
Thursday, January 14, 6:30pm
Curry Economics: Food as a Driving Force of Economic Development
American Museum of Natural History
Enter at 77th St., Kaufmann Theatre, first floor
Journalist Sasha Issenberg, author of the Sushi Economy, moderates a discussion about food as the driving force behind economic expansion, industrial development, and geopolitical competition at the American Museum of Natural History. Panelists include Tom Standage, business affairs editor of The Economist and author of An Edible History of Humanity; Eric Tagliacozzo, associate professor of history at Cornell University and author of Secret Trades, Porous Borders: Smuggling and States Along a Southeast Asian Frontier; and award-winning culinary expert Julie Sahni, author of the seminal Classic Indian Cooking.
Saturday, January 16, 1-5pm
Jimmy’s No. 43
43 E. 7th St.
Tickets, $20 (at the door)
The second annual Cassoulet Cookoff at Jimmy’s No. 43 makes January in New York remarkably more bearable– at least for one afternoon. Pile into the back room at the East Village gastro pub to sample five cassoulets put forth by amateurs, cook-off celebs, and chefs alike. Judges include chef Matt Weingarten and others, as well as you, the chilly, must-be-warmed-by-fatty-goodness, enthusiastic cassoulet consumer.
All week leading up to this event, Jimmy’s No. 43 features Greenmarket farmer’s sausages on the menu alongside German beers from B United Imports like Reissdorf Kolsch and Schlenkerla Helles Lager lightly smoked.
Saturday, January 16, 6:30pm
Pickle Make and Take Salon
Soho address revealed with purchase of ticket
RSVP firstname.lastname@example.org or email@example.com
Nancy Ralph, director of the NY Food Museum (famous for its International Pickle Day fest on the Lower East side each fall), and Annie Hauk-Lawson, co-author of Gastropolis and kapusta-making master, lead the way through a winter night of pickle making and munching on sours from cultures and traditions around the world. Seasonal dinner and dessert served along with potato vodka and sweet potato sochu. Guests are encouraged to bring along a bottle of wine and a poem about pickles to share with all. To reserve a seat e-mail firstname.lastname@example.org or
Sunday, January 17, 11am-5pm
Indoor Farmer’s Market
Old American Can Factory
232 Third St. at the corner of Third Ave., Gowanus
Find vendors from the lovely 5th Ave. Sunday market in the Old American Can Factory, their new digs for the winter. Shop for Orwasher’s bread (second to none!), cheese from Valley Shepard Creamery, and fresh produce from several regional farmers, among other purveyors. I stopped in yesterday on my bike to give my fingers a thaw and was thrilled to find fresh arugula, parsley, apple cider, ginger bread cakes and pickles. Alongside the food market is a collection of artists who work in the OACF who sell hand made soap, wool caps, and jewelery.
Of note a few weeks down the road…
Wednesday, January 20, 6-10pm
Vegetarian Dinner with Sixpoint Beer Pairing
Jimmy’s No. 43
43 E. 7th St.
Tickets, $45 (plus tax and gratuity)
Shane Welch of Red Hook-based Six Point Brewery hosts a five-course vegetarian dinner with local beer pairings.
Thursday, January 21, 6:30pm
Jennifer McLagan: “How Fat Became a Four-Letter Word”
Culinary Historians of New York
Jimmy’s No. 43
43 E. 7th St.
Tickets, $25/members, $40/non-members
This month, the Culinary Historians of New York explore the history of animal fat over the last century, from its loss of status to being perceived as pure evil.
“At the turn of the 20th century lard, tallow, and butter had pride of place in our kitchens. Today they are replaced by “vegetable” oils and we are obsessed with low-fat food. Why? Our food certainly doesn’t taste better and we are not healthier. Who is responsible for this vilification of fat? The US Congress? The medical community? The media? The Duchess of Windsor?
Jennifer McLagan, the author of Fat: An Appreciation of a Misunderstood Ingredient with Recipes, named cookbook of the year by the James Beard Foundation, has been called courageous, contrarian, and even a little crazy. Join her for a discussion of why animal fat is important in our diet and why we should be eschewing anything low fat or fat-free. Learn to embrace butter, lard, and suet! Jennifer will challenge your relationship to fat and she’ll have you going back for seconds on the fatty treats we’ll be serving.”
Saturday, January 23, 6-11pm
Third Annual Pie Contest
225 N. 8th St., Williamsburg
Suggested donation, $5
Whether you crave savory snacks or sweets, the annual Pie Contest at K&M bar is sure to lure you back for second and thirds. Weigh in on your favorite combination in the People’s Choice category, or drop off your own best rendition of the classic American dessert at 5:30. Guidelines follow:
a. The crust is homemade.
b. It’s not a pizza pie
c. you bring a modestly sized place card with a description of the pie ONLY written on it
Proceeds from the Contest benefit BK Farmyards.
Monday, January 25, 7pm
Growing Chefs Benefit
Galapagos Art Space
16 Main St., at the corner of Water St., DUMBO
Tickets, $12-$20 sliding scale at the door
In the life of a farmer, the summer is for growing, but the winter is for plotting. Rooftop farmer Annie Novak’s other project, Growing Chefs: Food Education from Field to Fork, throws a benefit party at Galapagos Art Space to raise funds for their innovative programming around food education for New York City Youth. Join a reunion of old friends from the Eagle St. Rooftop Farm and urban agriculture projects from across the boroughs that connect us all to upstate agriculture with our locally grown efforts. It’s a winter gathering for the city mouse/country mouse! Local, wintry vegetarian food prepared with produce from upstate and down, bands, and an auction to boot! Raise a fork and look forward to the season ahead.
Monday, January 25, 6-9pm
Good Spirits at Almond
12 E. 22nd St.
Edible Manhattan and Brooklyn hosts their first annual cocktail party at Almond restaurant on 22rd St. Six local restaurants will pair food with six cocktails, including one made with the amazing local Tuthilltown hooch, another created with Rhum J.M. from Martinique, a beery quaff made with Heartland Brewery’s new keg series, a grapey mixer with Wolffer Estate Vineyards verjus, a concoction mixed with Dallis Coffee elixir, and more. Space is limited, so purchase tix now. Enter the code “cocktail” and the hosts will include a one-year subscription to Edible Manhattan for free.