City Bakery’s Creative Juices are Flowing

The City Bakery has always led a double life: decadent bakery in the front, health-conscious prepared food bar in the back. Chef-owner Maury Rubin’s newest venture just might bridge the gap between buttery pretzel croissants and kale salads: his new juicing station behind the bakery’s back counter features made-to-order drinks with a focus on flavor. No spirulina or protein powder in these beverages: the unique combinations of ingredients, sourced from the local greenmarket, will change with the seasons, and are treated individually to bring out the best flavor. Sweet potato is cold-pressed to reduce starchiness, then pulverized with orange and cilantro to create a drink as imaginative as the bakery’s infamous hot chocolate blends. Continue reading

Locavore BBQ: How to Make the Best Burger

Though the end of summer is bittersweet, we love celebrating with a good ol’ fashioned BBQ full of big, juicy, chin-dripping burgers. That’s right, a healthful burger, made right, can be created entirely from local, artisanal ingredients. The best part? You can combine your shopping with one last summery excursion: All of the ingredients, whether for a conscious carnivore or thoughtful vegan, can be found on Sunday morning at the New Amsterdam Market on the South Street Seaport  — though please note, the market will not be open this coming Sunday, September 2nd. But next weekend, mosey over for the best fresh and local offerings, then fire up the grill! Continue reading

1 Island + 80 Pigs = The Return of Pig Island

What: Pig Island III

When: September 1, 11:30 to 4:30pm

Where: Colonel’s Row, Governor’s Island

How Much: $85 plus fees. Free admission for kids 12 and under, accompanied by a ticketed parent. Free ferry to Governor’s Island.

How about a quick island getaway this Labor Day weekend? Not just any island, but Pig Island: This Saturday it will be teeming with ethically-raised, hormone- and antibiotic-free pigs in every (edible) form imaginable — with the promise that not one bit will be wasted. The event also offers a tent with food to keep vegetarian friends happy, plus plenty of craft beer, wine and cider. If that’s not enough to make you jump, the live bluegrass, blues and the Chef’s Band should get you dancing.

In between butchering demos and dancing, attendees can nosh on the creations of local chefs, many of whom helm Clean Plates-approved restaurants like: Anthony Sasso of Casa Mono, George Weld and Evan Hanczor of Egg and Parish Hall, Jacques Gautier of Palo Santo and Fort Reno, Danny Mena of Hecho en Dumbo and Karma Projects founder Jimmy Carbone of Jimmy’s No. 43.

The day is presented by socially conscious events producers Food Karma Projects, and raises funds for Food Systems Network NYC and City Harvest. The meat will come from ethically raised, hormone- and antibiotic-free pigs, and no scrap will go to waste. Last year’s menu featured pig’s head tacos, linguica with liver mousse and hickory-smoked whole pig. This year’s New York hogs will come from two farms: Raven & Boar Farm in East Chatham, and Autumn’s Harvest Farm in Romulus. The New Jersey farms include: Fossil Farms, Bobolink Dairy and Bakehouse in Milford — farmer Jonathan White will cook his own pig — and Møsefund Farm in Branchville will provide the delectable Hungarian breed of Mangalitsa pigs.

We hear Sixpoint is pouring exclusive custom beers for occasion, and there’s only one way to find out exactly what that means. Yes, your Labor Day planning just got a lot easier.

Image courtesy of Pig Island.


Crush It: The Great Tomato Un-Cookoff & Tomato Fest

What: Food Systems Network Annual Tomato Fest and Great Tomato Un-Cookoff

When: Sunday, August 26, noon to 4:00pm

Where: New Amsterdam Market, South Street between Beekman Street and Peck Slip

How Much: Tickets are $20 for non-FSNYC members, or $30 for non-FSNYC members who purchase a membership. (On-site admission is cash only.)

So you know how to cook, but how’s your un-cooking this summer? Taste some of the city’s best raw (or barely cooked) tomato dishes at Food Systems Network NYC’s annual Tomato Fest and first Great Tomato Un-Cookoff. This Sunday, ten of the city’s best “underground chefs” (and possibly some “above ground” chefs, too) go head to head in a battle of salsa, bruschetta and other un-cooked creations. Continue reading

HARVEST East End: A Hampton’s Classic

What: HARVEST East End: Third Annual Wine & Food Classic

When: August 25, from 6:00pm to 9:00pm

Where: Hampton Classic, 240 Snake Hollow Road, Bridgehampton, NY

How Much: Tickets are $150

If you haven’t had a chance to hightail it to Long Island’s East End this summer, it may be time to giddy-up over to the third annual benefit hosted by Harvest East End, a non-profit working to highlight Long Island’s food purveyors and wine region, and raise awareness about health, environmentalism and sustainability. Continue reading

Making Waves: New York City Gets Fresh

In a city with more shades of margaritas on the map than grey in the subway, is there any room left for wholesome summer fun?

Yes: From Sunday to Sunday, August 19-26, Wholesome Wave presents New York City Gets Fresh, a week-long celebration of regional food and wine hosted by eco-friendly restaurants. How can you get in on the fun? Kick off the week this Sunday, August 19, with the Let’s Move! Brooklyn’s Get Fit Health Walk; cross the Brooklyn Bridge to the food and music festival where food trucks await. Continue reading

Natural Yeast + Veggie Feast = Sour Beer Fest at Jimmy’s No. 43

What: Sour Beer & Vegetarian Nonsense Dinner

Where: Jimmy’s No. 43, 43 East 7th Street

When: August 16, 7-10pm

How Much: $45.57 (includes tax and gratuity)

Beer dinners are often sausage-heavy affairs, the stuff of carnivore winter dreams. But in August what’s a New Yorker craving lighter fare with her refreshing sour beer — let alone a beer-loving vegetarian — to do? Continue reading

Sweet Roots NYC Does the Prep for Home Cooks — and Delivers

Sometimes it’s hard for New Yorkers to bring the farm all the way to their table. After a long day of work and commuting home, it’s likely many mini refrigerators open to reveal outdated ketchup and a half-tub of yogurt. It’s no wonder so many reach for the take out menu instead of a cutting board. The next logical step is to pick up the phone. Right?

Perhaps not. Sweet Roots NYC, an innovative farm-to-kitchen counter service, offers menu planning, ingredient prep and delivery (which neatly takes the hardest steps out of the process). Continue reading

On Our Radar: Rawlicious

It’s not often that Manhattan’s food scene takes cues from Canada, but when a vegan father and son visiting from New York fell in love with a Toronto raw food mini-chain, they begged Rawlicious co-owners Chelsea Clark and Angus Crawford to venture stateside.

Chelsea and Angus listened, and New Yorkers can now reap the benefits of raw fine dining. Just opened in July, Rawlicious is Soho’s answer to Union Square’s raw food stalwart (and Clean Plates-approved) Pure Food and Wine. Continue reading