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Littleneck Apr 04
SPECIALS: asparagus+brown butter,egg,walnuts • mackerel crudo+pickled sweet peppers,charred onion • duck confit+apricot fruit mostarda
Anella Apr 04
Wild Black Bass with asparagus, fresh morels, and green garlic. Finished with a mushroom jus.
Limited amount, so get here early!
Thirst Wine Merchants Apr 04
Please join us for a FREE tasting TONIGHT from 6PM-8PM for NOT TO BE ELSEWHERE TASTING PART II. Long-time friend and colleague Maya Pederson from Louis/Dressner will be pouring, yes, Dard + Ribo’s St. Joseph Rouge et Blanc, Crozes Hermitage et aussi (yes) Hermitage!
Eastern District Apr 04
Stop in at Dandelion Wine tonight between 6-9 to taste some Spanish wines and these cheeses from us:
Pleasant Ridge Reserve
and Olympic Provisions Chorizo Navarre!
Strong Place Apr 04
Who’s happy? Join us for 2-4-1 craftbeer drafts & $1 oysters, 4-7PM. Stay updated w @BeerMenus: http://ow.ly/iQ4T8
Red Jacket Orchards Apr 04
Until April 12th, get 6 bottles of 12oz Tart Cherry Stomp for only $12 when you order through our website at http://www.redjacketorchards.com! No discount code necessary!
The Castello Plan Apr 04
Already thinking about cocktail hour…
Happy Hour at Castello, 4-7pm!
with small plates served at 4.
Join us for a drink!
Whisk Apr 04
Did you know that April is National Pecan Month?
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Field to Fork: Corn, From the Stalk at Lakeview Organic Grain, to Spirit, at Kings County Distillery
Is there anything more American than corn? Back when adventurous Europeans still lived in fear of falling off the edge of a flat earth, native Americans had cultivated corn, adapting a rainbow of varieties to flourish in the soil of … Continue reading
Upon stepping out of a car at many a farm, a field-starved Brooklynite might find their gaze fixed to the green of a plain rich with crops, glistening with dew perhaps, or swaying in a gentle breeze, or sparkling just … Continue reading
Field to Fork: Jonah Crab, From The Rhode Island Ocean Floor, To A Toast at Allswell, Via Gabe The Fish Babe
The conundrum is clear. New York is a coastal city, surrounded by seas rich with life and towns where fishermen have been harvesting the ocean’s bounty for centuries. Yet it’s next to impossible to buy fresh fish, caught locally, anywhere, … Continue reading
Field to Fork: Mushrooms, Gathered From Maine’s Forest Floor, Fuel A Vengeance You Can Eat At M. Wells Dinette
It is autumn, in the forest. High above, beneath gray clouds, pale, papery, golden leaves bejewel the canopy. Shaken free by a gentle breeze that sends a great rustle through the woods, they drift, swirl, gently down to the floor, … Continue reading
In one of the great opening passages of American literature, Herman Melville revs the mighty engine of Moby Dick with this: Circumambulate the city of a dreamy Sabbath afternoon. Go from Corlears Hook to Coenties Slip, and from thence, by … Continue reading
Field to Fork: Eggs, From The Pasture At Tello’s Green Farm, To The Plate, With Biscuits, Gravy And Sausage, At Fort Reno BBQ
A pastured egg, from a hen that is free to roam and wander, pecking in the grass, stretching its wings, feeling the sun on its face and the breeze on its back, is a thing of beauty. The deep, golden … Continue reading
Photography by Morgan Ione Yeager At Consider Bardwell Farm in West Pawlet, Vermont, the cheese is made in the way that, in a moment of reverie after a taste of spring Mettowee – their fresh, creamy, grassy chevre – one … Continue reading
The Art Of The Knife: Joel Bukiewicz of Cut Brooklyn and David Liatti of 61 Local Make A Pilgrimage To Japan To Learn From The Masters
The knife. It’s a simple tool, and one as elemental to the development of humankind as say, the wheel, or the written word. What began as a split stone used to separate flesh from bone was, through the unfurling of … Continue reading
Sfogliatelle, Panelle & Scamorzza: A Look Inside Carroll Gardens’ Old-School Italian Culinary Treasures
Carroll Gardens, once home to a working-class population of Italian immigrants who made a living on the bustling Red Hook waterfront, is better known today for its cluster of some of the borough’s hottest dining destinations. But the neighborhood’s true … Continue reading
From the Docks to the Kitchen: Noodle Pudding’s Antonio Migliaccio on Finding The Recipe For Success In Forgetting Everything Anyone Ever Taught Him About Cooking
“I’d ask him, “Uncle Stanislao, why do we always give him the best bottle of wine we have in the house? We don’t have many of those.” He would say, “When we give, we give the best.” That’s it. And … Continue reading
Before opening Palo Santo in 2006, chef/owner Jacques Gautier spent a year exploring and eating his way through the markets of Latin America. His research created the foundation upon which his menu rests today. ...
Diego Perez-Olave and Ramiro Lescano, two friends from Uruguay, opened Tabaré in Williamsburg because they were tired of having to go to Queens to find Uruguayan food. We stopped by to learn more about Uruguayan ...
Papa Diagne moved from Senegal to Brooklyn over twenty years ago. It wasn't until he got here that he found his calling in the kitchen. When Papa Diagne moved to Brooklyn from Dakar ...
Louis Coluccio's grandfather opened the iconic D. Coluccio & Sons Italian specialty foods shop in Bensonhurst over fifty years ago. Louis and his wife Alison chose to carry on the family tradition by ...
At Kings County Distillery, based in the Brooklyn Navy Yard, corn grown on the shores of Seneca Lake at Lakeview Organic Grain, is transformed into moonshine and bourbon. Is there anything more American than corn? ...
Wintercress, a cousin of arugula, can be found throughout Brooklyn right now. A Brooklyn winter may have you thinking more of diving into your pantry (or the nearest pub) rather than foraging for fresh fare, ...
How to Make Chinese Dumplings Nona contributor, author, and home cook extraordinaire Cathy Erway shares her knowledge in this Skillshare class. You’ll learn to make dumpling dough from scratch; master two ways to fold ...
by Heather Phelps-Lipton 1. It’s mad scientist season at Ample Hills Winter means more time to experiment at Ample Hills of Prospect Heights. Behold: candy cane maple bacon eggnog munchies* *pretzel-infused ice cream with ...
Chef Kyle McClelland, of Prospect in Fort Greene. At Prospect in Fort Greene, chef Kyle McClelland likes taking classic, familiar dishes and infusing them with a little fun, an element of surprise, by giving them ...
Jan Matysiak, brewmaster at Red Hook's Sixpoint Brewery, pours a glass of 3Beans, a Baltic porter brewed ancient-style with Romano beans and cacao bean husks from Mast Brothers Chocolate, then infused with cold-brewed ...
Beer Table’s 5th Anniversary Help Beer Table celebrate five years of craft brews and beer-friendly eats. From noon to midnight, they’ll be serving $5 buttermilk biscuit sandwiches and a selection of $...
Matt Fisher, pitmaster at Fletcher's Brooklyn Barbecue in Gowanus. At Fletcher's Matt uses Kansas City and Texas-style smoking techniques with a couple of Brooklyn twists - all meat is pastured and ...
The experience of good food, made well, and enjoyed with good people, can open a portal to appreciation of all that is beautiful and right in the otherwise generally messy, brutal and petty strivings of ...
Dinner at Court Street Grocers Court Street Grocers brings back its Friday Night Dinners to help kick off 2013. Tonight’s installment features five courses, including octopus with brussels sprouts and caesar vinaigrette, and ...