Entries tagged with 'new York'
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Note: This week in Meet Your Farmers we meet KayCee Wimbish and Owen O'Connor two young (and awesome) farmers who are part of a blossoming organic industry in the Hudson Valley. [Photograph: Awesome Farm] Name: KayCee Wimbish and Owen O'Connor Farm: Awesome Farm in Tivoli, New York. How many acres? We currently lease 75 acres, but only use 30 intensively. The other 45 are for cutting hay and back-up grazing. We're looking for a new home base right now, so those numbers could change soon. Your crew: We hired folks to help us slaughter chickens this year. Dana Gentile and our our friends Jeff Bonhag and Tracey Potter-Fins logged a lot of volunteer hours. [Flickr: mizzell] What you grow: Grass...
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"Take two of the best classic deli sandwiches and combine them." [Original artwork and photographs: Hawk Krall] Past Weeks' Dogs Danish Hot Dog24th & Passyunk TruckTexas TommyPhilly Dirty Water DogChicago Dog Kosher hot dogs have always been a staple of New York delicatessens. It was only a matter of time before a deli man or two decided to pile some of that delicious pastrami on top of a frankfurter. The components are pretty self explanatory: all-beef kosher hot dog piled high with good, moist pastrami, on a poppy seed bun, maybe garnished with a squirt of deli mustard. I found one here in Philadelphia at Famous 4th Street Deli, probably our most well-known classic delicatessen. My Pastrami Dog came with...
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"We realized we had to do something with the land and settled on pigs...This year, we'll finish somewhere between 500 and 600 pigs, along with 2,500 meat chickens and 1,500 laying hens." [Photograph: Craig McCord] Names: Jen Small and Mike Yezzi Farm: Flying Pigs Farm How many acres? 200 acres [Photographs: Erin Zimmer] Your crew: Blake, Andrew, and Erin work with us on the farm. Peter, Daniel, and Jonathan work with us at the Greenmarkets in New York City. What you grow: Rare breed pork on pasture and in the woods as well as chickens and laying hens raised on pasture. We raise rare breed pigs (Tamworths, Gloucestershire Old Spots, and Large Blacks) because they are more moist and have...
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Note: Meet Your Farmers is a weekly series where we profile the farmers that mean so much to serious eaters everywhere. This week we catch up with Joe Nicholson of Red Jacket Orchards, one of our favorite juice suppliers. [Photographs: Red Jacket Orchards] Previously Lisa and Ali Moussalli of Frog Bottom Farm, Virginia » Ron Binaghi of Stokes Farm, New Jersey » John Lee of Allandale Farm, Massachusetts » Name: Joe Nicholson Jr. Farm: Red Jacket Orchards How many acres? 600 acres Your crew: A seasonal crew of up to 75 people. That number is obviously highest during the harvest, starting in June. They are great people, hard-working, and really a community within the community of Geneva. There are a...
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"New York has played a role in my own bibulous education." [Flickr: ilmungo] New York City has always been a drinking town. From the first taverns of New Amsterdam to the palatial 19th century hotel ballrooms to the Prohibition-era speakeasies and today’s cutting-edge cocktail lounges, New York has always been well prepared to slake the thirsts that come with being one of the world’s greatest cities. Fittingly, after all this time, the city will celebrate its spirituous history at the Manhattan Cocktail Classic on October 3 and 4, the city's first-ever "part festival, part fête, part conference, part cocktail party." The series of seminars, tastings and out-and-out parties (check) will take place at the Astor Center and assorted bars around...
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Ask anyone from Rhode Island about the most delicious falafel they've ever eaten, and they will surely get a dreamy, faraway look in their eyes and recall the best stuffed pita they've ever had—the one at East Side Pockets on Thayer Street in Providence. When I was in high school I went late in the afternoons, in between classes and play rehearsals. My order never changed: a falafel pocket with all the trimmings—hot sauce, hummus, lettuce, tomato, hot peppers, onions, pickles, tabouleh, tahini, and cucumber yogurt sauce. I've lived in New York City for six years now, and I've sampled falafel far and wide. While there are certainly some terrific options (my favorite is Bedouin Tent on Atlantic Avenue...
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"There's nothing more satisfying than producing something. In my case, it's a truckful of delicious food." Last week we began talking about the farmers that mean so much to serious eaters everywhere. Starting this week, we'll get an up-close and personal look at some of the individual farmers that grow and raise truly delicious stuff. Today we want to introduce you to Rick Bishop of Mountain Sweet Berry Farm in Roscoe, New York. Tomorrow we're going to post a really cool documentary we made about Rick and his family and their twice weekly visits to the Union Square Greenmarket in New York. In the meantime, let's get to know him. Name: Rick Bishop Farm: Mountain Sweet Berry Farm; Roscoe, New...
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Photograph from wili_hybrid on Flickr There was an article in last weekend's New York Times that I found utterly fascinating. In a memoir-style piece, author Jennifer Mascia described the epiphany she experienced when realizing that goat cheese had made it to her East Harlem supermarket. To her, this signaled that gentrification was truly taking hold. When I read the story, I wondered why goat cheese—a very basic, rustic food—has become so symbolic of "gourmet" food in America, specifically the gastronomic revolution that has taken place in the last 30 years. One could even argue that goat cheese is more indicative of gentrification than even the supremely-yuppified arugula....
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On Fridays, Deb Harkness of Good Wine Under $20 drops by with Serious Grape. This week, your local wine scene. Photograph from bradleypjohnson on Flickr Last week I ran an informal poll on Twitter, the social networking site. I asked those who followed me—wine bloggers, wine professionals, and consumers—about their picks for up-and-coming wine regions in the United States. I was stunned by the range of responses. Every part of North America has an emerging wine region—and their wine often represents excellent value, too. Everybody had a different pick. And the Canadians popped up to point out that Canada, too, has its up-and-coming regions. The pattern that emerged made it clear that the next big wine region just may be...
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Top Chef is back this Wednesday on Bravo at 10/9 central time with 17 new cheftestants in New York. "Bright knives, Big city" is their little mantra. The first quickfire will weed out the worst apple peeler. Each person has 15 apples to peel—but no peelers allowed, just knives. Tom Colicchio isn't messing around either. Too much apple flesh cut, and you're cut. Yes, somebody will leave the Big Apple for an apple. Watch clips from the first episode after the jump....
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