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Event Guide

Your Weekly Guide to good Food: May 18th – May 24th

May 18, 2015

We hope to see you at our next Foodstand Spotlight with Slow Money NYC on Monday, June 1st. Reserve a spot with the discount code: FOODSTANDFRIEND. Can’t join us in person? We’ll be live-streaming so you can participate from wherever you are. RSVP here to join the live stream. 

And now, onto our show…
1. Tues, May 19th, 7PM | Room & Board NY | 236 West 18th Street | Manhattan
Book signing with Carla Hall
Swing by to see our friends at Room & Board for Carla Hall’s book signing for her book Cooking with Love, now out in paperback.

2. Wed, May 20th, 6:30PM | Impact Hub NY | 394 Broadway, 5th floor | Manhattan
TECH TO TABLE: Innovations in a Sustainable Food Value Chain
Foodstand will join Food+Tech Connect, Clean Plates, Modern Meadow, and Barnraiser to discuss innovative ways to bring us back to a better food system. The panel will cover direct-to-consumer platforms that democratize sustainable food, enabling better access and transparency for all. The event is organized by the Sustainable Business Committee at Columbia Business School.

3. Wed, May 20th, 6PM-8PM | Jimmy’s No. 43 | 43 East 7th St | Manhattan
Jimmy’s Cocktail Classics- Town Branch Bourbon
Our friends at Jimmy’s 43 are back in business after the tragic East Village Fire. Swing by for a tasting of Town Branch Bourbon and a lesson in cocktail-making. Proceeds from this event will support Slow Food NYC.

4. Thurs, May 21st, 9AM – 7PM | BakeSpace, INC |  873 Broadway, Suite 301 | Manhattan
TechMunch NYC Food Blogger Conference
TECHmunch is the traveling conference that helps food and lifestyle bloggers learn the skills they need to succeed and take their blogs to the next level. You can even catch Foodstander Evi Abeler on one of the panels!

5. Sat, March 23rd, | Everywhere!
March Against Monsanto
Whether you care about transparency in our food system or accessibility of organic foods, some of you may be interested in participating in the March Against Monsanto this Saturday. Marches are occurring all over the world, so take a look here to find the nearest one.

And looking ahead… Summer Classes at Farm School NYC are now open! 

  • Plant Health: July 29 – August 8, 2015 on Wednesdays and Saturdays
  • Crop Management: June 24 – July 25, 2015, on Wednesdays and Saturdays
Ingredient Feature

Whole Fish – Tips from Foodstander Cathy Erway

May 13, 2015

Yes, eating nose-to-tail is a great way to limit how much of our food goes to the landfill. But what do you do with the nose… or the tail? If you are working with fish, try prepping a whole fish. It can be a bit intimidating, but a whole fish is usually is cheaper by the pound and most fishmongers will clean and gut the whole fish first to take care of the dirty work! You can pan-fry a whole fish for a quick, one-pot meal. We love this post from fellow Foodstander, author, and radio show host Cathy Erway, author of The Food of Taiwan featuring her pan-friend whole fish recipe from her latest book. 

 

Yes, you can try this with ramps too! Pan-fried whole fish with ginger and scallions from #thefoodoftaiwan.

Yes, you can try this with ramps too! Pan-fried whole fish with ginger and scallions from #thefoodoftaiwan.

 

Give this a try and let us and Cathy (@cathyerway) know how you did. 

PAN-FRIED WHOLE FISH WITH GINGER, GARLIC, AND SCALLIONS

This is Taiwan’s style of pan-frying a fish: with copious fresh herbs, and plenty of sauce. Salty, pungent, and slightly sweet, the sauce is made just after pan-frying the fish in the same pan, to drizzle liberally on top. It’s a one-pot dish fit for the finest banquet tables, but also commonly served up at seafood market vendor stands.

Ingredients (Makes 4 to 6 servings)

  • 1 (1 1/2- to 2-pound) whole white-fleshed fish (such as black bass)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1/4 cup vegetable or peanut oil
  • 1 (2-inch) piece fresh ginger, peeled and julienned
  • 4 garlic cloves, thinly sliced
  • 1 cup rice wine
  • 1 tablespoon sugar
  • 1/4 cup light soy sauce
  • 4 whole scallions, trimmed and thinly sliced

Rinse the fish and pat dry with paper towels. Lightly score the fish with 2 slashes on each side (not deep enough to hit the bone). Rub the salt and white pepper across its surface and inside its cavity.

Heat the oil in a large skillet or wok big enough to fit the whole fish over medium-high heat. Once the oil is very hot and beginning to pop and sizzle a little, carefully place the fish on one side in the oil. Cook undisturbed until gently browned on the bottom, 2 to 3 minutes. Carefully flip the fish over (with the help of two spatulas if necessary). Brown the opposite side of the fish for another 2 to 3 minutes. Touch the top of the fish to check if it feels firm, and peek inside the slash to ensure that the flesh appears to be entirely opaque and not clear white toward the center. Once fully cooked, transfer the fish carefully to a serving platter.

To the same pan, add the ginger and garlic and stir until fragrant, about 10 seconds. Add the rice wine and bring to a boil. Stir in the sugar and soy sauce until the sugar is thoroughly dissolved. Stir in half of the scallions and remove from the heat. Pour the sauce over the plated fish. Garnish with the remaining scallions and serve immediately.

Recipes and photography from THE FOOD OF TAIWAN by Cathy Erway. Copyright © 2015 by Cathy Erway. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.

 

 

Features

Do it for the kids: Food Revolution Day is May 15th

May 13, 2015

Remember your home economics class? Chances are you don’t, or it’s a faint memory for a handful of us. Food education for kids is virtually non-existent in schools, but we think it should make a come-back. If you agree, help us celebrate Food Revolution Day!

If you’re a Foodstander, share #FoodRevolutionDay to win!

Add #FoodRevolutionDay to your Foodstand post when you share how you are celebrating to win either $100 in dining credits or 2 tickets to Taste of Tribeca.

   $100 in dining credits from Reserve    $100 in dining credits from Reserve               2 Tickets to Taste of Tribeca               2 Tickets to Taste of Tribeca

Add #FoodRevolutionDay when you cook, teach someone, learn something, or discover a new ingredient. Share to Twitter, Facebook, and Instagram for extra chances to win! Each Foodstand post and social media share counts as an entry. Winners will be announced at 12:00 AM EST 5/16/15.

Foodstanders are already sharing! 

serveMEnow Woke up early to pick up strawberries from our farmer's market. She has to start somewhere. Perfect cored and quartered strawberries for breakfast!! #FoodRevolutionDay #foodpeeps serveMEnow Woke up early to pick up strawberries from our farmer’s market. She has to start somewhere. Perfect cored and quartered strawberries for breakfast!! #FoodRevolutionDay #foodpeeps MargaretG #FoodRevolutionDay. Fresh local asparagus procured at my kid's school farmers market (which was organized by the amazing @Nycdish !) the kid is in charge of arranging and roasting these - and she took the picture. (She explained that the asparagus are all MargaretG #FoodRevolutionDay. Fresh local asparagus procured at my kid’s school farmers market (which was organized by the amazing @Nycdish !) the kid is in charge of arranging and roasting these – and she took the picture. (She explained that the asparagus are all “pointing toward the oven.”)

Sign the Petition

Jamie Oliver’s Food Revolution Day is rallying support for mandatory food education in schools, and they need your help. Sign the petition today. 

Tweet your support!

TWEET: I stand for good food & #foodeducation for all kids. I bet you do too, so sign this http://ctt.ec/hPjOn+ #FoodRevolutionDay @thefoodstand

TWEET: I’m standing up for good food and #foodeducation in schools. Happy #FoodRevolutionDay http://ctt.ec/ti1Q9+ @thefoodstand  

Event Guide

Your Weekly Guide to Good Food: May 11th – 16th

May 11, 2015

1. Mon, May 5th@ 8PM | 92nd Street Y | 92nd St at Lexington Ave | Manhattan
The Wide World of Vegetables and Fruits (and What to Do With Them)
Ever found yourself wondering how the heck you can use a fruit or vegetable at the Farmers’ Market or in your CSA box? Join Hugh Acheson and Kat Kinsman as they bring produce to the center of your plate. Tickets are $30.

2. Thurs, May 14th- Sun, May 17th | Harlem | Manhattan
Harlem Eat Up: A Celebration of Food, Spirit, and Culture
The highly-anticipated 4-day festival, highlighting all the variety and deliciousness of Harlem in all its glory. Join a fabulous dinner party, hit The Stroll, or hear what the tastemakers are discussing at Harlem Talks. As part of its mission and dedication to Harlem, the festival will donate proceeds to Harlem Park to Park and Citymeals-on-Wheels to support small business and feeding Harlem’s homebound elderly. Buy your tickets at Red Rooster, 310 Lenox Ave. Mon-Fri 2PM-5PM. 

3. Thurs, May 14th, 6:30PM-8:30PM | 61local | 61 Bergen St. | Brooklyn 
UrbanAg Pitch Night
Calling all Urban Food Production, Security & Access Business ideas! This is an open-mic night for fresh business ideas to improve food access and availability in NYC- five minutes to pitch your idea and get feedback from industry experts.  Email urbanagpitch@gmail.com with your name, phone number, and 250 word description of your idea. 

4. Friday, May 15th
Food Revolution Day!
Join the fight for Food Education for every child.  Food Revolution Day is looking to create “a strong sustainable movement to educate every child about food, inspire families to cook again, and empower people everywhere to fight obesity.” Sign the petition here+ keep an eye out for our Food Revolution Day contest to come!

5. Sat, May 16th, 11:30AM-3PM | 334 Greenwich St. (at Duane St.) | Manhattan
Taste of Tribeca
An outdoor culinary festival benefiting arts and enrichment programs at local public schools PS 150 and PS 234. Enjoy dishes from over 60 of Tribeca’s best restaurants, wine and beer tours, family-friendly Kids’ and Sports Zones, and live entertainment. Celebrate the 21st Annual Taste of Tribeca- tickets are $45, use our discount code: FOODSTAND to get $5 off! 

Ingredient Feature

RAAAAAAAMMPS (fist in air)!

May 6, 2015

Ahh ramps, a beautiful symbol of spring! You may have witnessed the hushed whispers, or the full-on mobs at the farmers market when ramps appear. Ramps are foraged and have a very short season, which has made them elusive, exclusive, and a spring staple at every hip restaurant. It’s safe to say, many wait at baited breath all year long for these. Oh, and speaking of breath, some worry about the bad breath that the strong garlicky/ onion-y smell of ramps could give you, but we think it’s well worth it 🙂 It’s go time!
 

How are they different from: scallions/ leeks/ shallots? Ramps are smaller, more delicate, and more leafy than scallions, stronger than leeks, and more pungent/ garlicky than shallots.
Tips for buying: Be ready to shell out a little cash- ramps may be more expensive than other similar greens, since they are typically foraged. And go early in the day to the farmers market- they often go fast because of their short season!
Tips for cooking: Don’t assume they’ve been washed- these little guys have a lot of crevices, so rinse thoroughly. You can eat both the leaves and the bulbs- the bulbs are great to freeze (as they freeze much better than the leaves).

Adapted from: Eater and 

Lady and the Ramp Pasta Carbonara

Photo Credit: Food52

Photo Credit: Food52

Wishing you a lady and the tramp pasta sharing moment with this one 🙂 This calls for a pound of ramps, which is a lot, but makes it the star of the dish. Cut the ramps into long ribbons, so they get intertwined with the pasta when you twirl.

Ingredients: 1lb spaghetti; 1lb ramps; 1 cup chopped pancetta; 2 tbs olive oil; 1/3 cup white wine; 1/2 cup grated parmesan; 1/4 cup grated pecorino romano; 1/2 of a lemon; 5 large eggs

Method: Slice ramp leaves into 1/4 inch ribbons and separate bulbs. Whisk together eggs, parmesan, and pecorino in a bowl. Cook pasta in a large pot of well-salted boiling water and leave al dente. Heat olive oil in medium skillet, add pancetta and cook until crispy. Add white wine and cook until reduced by half. Remove pancetta and add ramp bulbs. Cook until soft (about 5 mins). Add ramp leaves, cook until wilted (about 2 mins). Add drained spaghetti to skillet, pancetta, and pour the egg/cheese mixture into the hot pasta. Remove from heat, and stir for 1-2 mins until eggs are cooked. Squeeze your lemon over pasta and enjoy!

Adapted from Food52

Ramp-ing up your pesto

Photo Credit: Food and Style

Photo Credit: Food and Style

Pesto is a great use of your ramps, and will give you a slightly different flavor than using garlic. Spread this on almost anything- the possibilities are endless.

Ingredients: 6oz sliced ramps; 2 tbs unsalted butter; 2 tbs pine nuts; 1/3 cup grated parmesan; 1/3 cup extra virgin olive oil; 1 tbs lemon juice

Method: Heat butter in a pan and sauté ramps for 2-3 mins. Cool to room temperature. Add ramps, lemon juice, pine nuts, parmesan, olive oil, and salt to food processor. Process for 1 to 2 mins. Refrigerate to up for up to 3 days, or freeze.

Adapted from Food and Style

Brown Butter Ramps and Oyster Mushrooms on Ricotta Crostini

Photo Credit: Nerds with Knives

Photo Credit: Nerds with Knives

A heavenly crostini treat, with ramps doing what ramps do best. They pair beautifully with mushrooms and ricotta, and this one will be ready in under 30 mins!
Ingredients: 10-12 ramps; 1 cup fresh ricotta; 3 tbs unsalted butter; 8 oz oyster mushrooms, sliced; 4 1/2 inch thick slices of rustic bread; salt and pepper to taste
Method: Slice ramps into 2 inch pieces, separating green leaves from white bulbs. Toast bread and set aside. Melt half of the butter in a medium skillet, and add the white ramp bulbs. Cook 3-4 mins, until brown. Add green leaves and cook 30 seconds more, until leaves are wilted. Pour into bowl and set aside. Melt the rest of the butter and sauté oyster mushrooms until brown (about 5 mins). Spread ricotta onto toast, arrange mushrooms and ramps on top, and enjoy!

Adapted from Nerds with Knives

Ramps around Foodstand

Ramp and feta pesto- the first taste of spring.   Ingredients: Ramps, Feta Cheese, Garlic, Pine Nuts Homemade by RealFoodRealKitchens

Ramp and feta pesto- the first taste of spring.   Ingredients: Ramps, Feta Cheese, Garlic, Pine Nuts Homemade by RealFoodRealKitchens

Wood fired pizza with ramps, pecorino romano, nduja.  Ingredients: Ramps, Pecorino Romano, Nduja Homemade by LannyGoLightly

Wood fired pizza with ramps, pecorino romano, nduja.  Ingredients: Ramps, Pecorino Romano, Nduja Homemade by LannyGoLightly

Farmers market breakfast Ingredients: Beef, Feta Cheese, Ramps, Fiddlehead Ferns, Egg By MargaretG

Farmers market breakfast Ingredients: Beef, Feta Cheese, Ramps, Fiddlehead Ferns, Egg By MargaretG

Event Guide

Your Weekly Guide to Good Food: May 4 – May 10

May 4, 2015

The Top 5 Food Events to Check Out This Week

Alert! Madison Square Eats, open now through May 28th in Madison Square Park 

1. Tues, May 5th, 7PM-11PM | Pier 86 of the Intrepid Sea, Air & Space Museum | 12th Avenue and 46th Street | Manhattan
The Village Voice’s 4th Annual Choice Streets Food Truck Event
Have you been chasing your favorite food trucks around the city? Search no more! This event will bring you 20 of the city’s favorite and highly sought-after food trucks, all in one place.  Join for a fun night aboard The Intrepid.  The $55 General admission ticket will get you entrance from 8pm, samplings from 20+ food trucks, complimentary beverages, entertainment, and access to The Intrepid. 

2. Tues, May 5th @7PM | The Greene Space | 44 Charlton St. | Manhattan
Muslim/ American: Eating Halal
Halal food vendors are more popular than ever in NYC. Join for a tasting and discussion on how halal food has evolved, and how religion and culture mix in the kitchen.  Tickets are $30.  

3. Thurs, May 7th, @6PM| Back Label Wine Merchants | 111 West 20th St. | Manhattan
Spring Cocktails Class at Back Label Wine Merchants
Cheers to the Sun! Back Label’s spirits buyer and cocktail expert, Allison Klug, will be preparing drinks that will pull you out of that winter funk and back into the mindset of rooftop soirees and backyard lounging.  Tickets are $40, which will also get you a $20 voucher for anything in the store. 

4. Sat, May 9th, two sessions @3PM & 8PM | Broad Street Ballroom | 44 Broad St. | Manhattan 
NYC Spring Wine Festival
Wine not? Join the “Celebration of Wine Downtown” with over 200 wines to sample.  Tickets are $99 for a session, which includes wine tastings, food, live music, and your custom etched tasting glass to keep.  

5. Sun, May 10th, @3:30PM | Brooklyn Brainery – Prospect Heights | 190 Underhill Ave | Brooklyn
Composting with worms: Indoor Vermicomposting demystified
Composting can seem too hard for the average citizen, but in this class, you’ll learn how easy it can be. We’ll talk through the basics of indoor vermicomposting (composting with worms) and how you can do your part to reduce your food waste. Each participant will construct a bin, fill it with bedding, add some red wiggler worms, and watch them go to work!

Want to submit an event to our weekly listing? Email us at team@thefoodstand.com

Event Guide

Your Weekly Guide to Good Food: April 27th – May 3rd

April 27, 2015

1. Tues, April 28th, 1:30PM-5PM | Metropolitan Pavilion | 123 West 18th Street, 4th Floor Gallery | Manhattan
Alto Adige Wines Grand Tasting
Craving some Italian wine?  Join the  wineries of Alto Adige/Südtirol for this free walk-through tasting of over 25 producers and 20 different grape varieties. Experience a blend of la dolce vita and Alpine flavor from Italy’s northernmost wine region. Valid ID and business card required for entry. 

2. Wed, April 29th 7PM-10PM | Jimmy’s No. 43 | 43 E 7th St (enter from 3rd Ave!) | Manhattan
Food+Tech Fundraiser Party for Jimmy’s No. 43
Foodstand is thrilled to be partnering with Food+Tech Connect for a meetup/ fundraiser for Jimmy’s No. 43. Due to the East Village explosion and fire next door, Jimmy’s had to close for 2+ weeks.  Join us to help our friends at Jimmy’s, a staple in the good food community, get back on their feet! $30 admission includes local snacks and drinks, 100% of the proceeds will go to Jimmy’s!

3. Thurs, April 30th, 6:30PM- 8:30PM | ABC Carpet & Home | 888 Broadway | Manhattan 
Just Label It! The Conceal or Reveal National Kick-Off in NYC
Join for the launch of the new national campaign to demand mandatory labeling of genetically engineered foods.  Conversation starts at 7pm, free to attend!

4. Fri, May 1st 7PM-11PM | Studio Square | 35-44 37th St. | Long Island City 
2nd Annual Five Boro Craft Beer Fest
Welcome May in this Craft Beer haven.  This indoor/ outdoor event features over 100 craft beers, some never before tasted!  Tickets are $85, which will get you unlimited tastings of craft beer, gourmet food, live music, and a commemorative glass.  All proceeds benefit Grow NYC.

5. Sat, May 2nd, 12PM-5PM | Brooklyn Borough Hall | 209 Joralemon Street | Brooklyn 
EscapeMaker.com’s Local Food & Travel Expo
Celebrate the local food community and find your next getaway or local day trip with green getaway ideas! The event is free and will feature local wines, cheeses, an outdoor NY State Farmer’s Market, and a special “Made in Brooklyn floor.”  

Features

9 Ways to Celebrate Earth Day with your Eats

April 22, 2015

It’s Earth Day! Go ahead – pop bubbles, bake an earthy cake, and eat your way to a happier planet. Even if you have never hugged a tree, you can celebrate simply by eating some planet-loving nosh.

We’ve pulled together some easy tips on eating your way to a happier planet. Many of our fellow Foodstanders have been celebrating Earth Day all year with their eats, so we had to include our favorite examples. Happy Earth Day y’all!

1. Eat closer to the source — Local.
When you eat local, your food doesn’t travel as far, so your choices result in fewer greenhouse gases. Produce also start losing nutrients the minute they are picked, so if you eat more freshly picked food, it’s usually packed with more nutrients. And if you’re craving strawberries in February, go for the frozen ones.

Foodielicioushi Got a busy weekend ahead of me. Went to my local egg farm, turned in my old trays & picked up more eggs. Recycling & supporting local.   Foodielicioushi Got a busy weekend ahead of me. Went to my local egg farm, turned in my old trays & picked up more eggs. Recycling & supporting local. Carissas_Breads Wild Foraged Concord Grape Farm Pie Carissas_Breads Wild Foraged Concord Grape Farm Pie

2. Eat less meat.
The global livestock industry produces more greenhouse gas emissions than all cars, planes, trains, and ships combined (The Guardian). Really. So whether you go totally veggie or just observe #MeatlessMondays, a little less meat goes a long way to keeping our planet calm, cool, and collected.

Shuchi Nice & easy - spiced Avo Toasties to kick off the first Meatless Monday of 2015! Shuchi Nice & easy – spiced Avo Toasties to kick off the first Meatless Monday of 2015! shannonvittoria Eggs, avo, hummus, and tomatoes. Just another meatless Monday. shannonvittoria Eggs, avo, hummus, and tomatoes. Just another meatless Monday.

3. Eat (and drink!) organic whenever you can.
For many reasons, but if nothing else, to save the bees! 

JenniferEmilson Nadan Mutta Curry. Dinner. Eggs, spicy curry sauce and smoked basmati rice. Oh yes. Just wish we had some appam to soak up the sauce dripping down my chin 😄 JenniferEmilson Nadan Mutta Curry. Dinner. Eggs, spicy curry sauce and smoked basmati rice. Oh yes. Just wish we had some appam to soak up the sauce dripping down my chin 😄 BrenneWhisky This is what our whisky looks like when it is fresh off the still! The dark amber color will come from the barrels after it's aged for 7-8 years. Check out our organic barley field in the background!   BrenneWhisky This is what our whisky looks like when it is fresh off the still! The dark amber color will come from the barrels after it’s aged for 7-8 years. Check out our organic barley field in the background!

4. Waste less food- eat the ‘ugly’ stuff.

40% of our food goes to waste, much of it discarded before it even gets to the consumer because it is ‘deformed’ or bruised.This food isn’t ugly — it’s unique and delicious – especially if you are cooking / juicing / canning / saucing it. So grab the ‘special’ pieces whenever you can.

ajporter A friend of ours gave us a bag of farm carrots and we found these two canoodling at the bottom #hugs ajporter A friend of ours gave us a bag of farm carrots and we found these two canoodling at the bottom #hugs Rachna Carrot shishito And potato At #misfits Rachna Carrot shishito And potato At #misfits

5. Eat whole food

When you eat whole foods, those foods go through less processing = less greenhouse gases emitted.

AuntieM Mmmmmm. Figs.... AuntieM Mmmmmm. Figs…. AuntieM Root Veggies. Yes! AuntieM Root Veggies. Yes!

6. Compost!

Food waste is 15% of our waste stream (that’s a lot!)-much of which is compostable.  Almost anybody can compost, you can put it right on your countertop. It will add a ton of nutrients to your soil, and no, it won’t smell. =)

Emma This week's compost off to Tompkins Sq Farmers' Mkt Emma This week’s compost off to Tompkins Sq Farmers’ Mkt

7. Nose to tail, tip to top, whatever you fancy.
Use the whole thing and waste less! This is possible with many foods you probably never realized, so get creative and find ways to utilize those scraps!

Mokalocks Roasted carrot soup with carrot top pesto. Great way to incorporate carrot tops into a meal. Recipe: cravingsinamsterdam.com Mokalocks Roasted carrot soup with carrot top pesto. Great way to incorporate carrot tops into a meal. Recipe: cravingsinamsterdam.com ChrisCavanagh I never ever thought I would say this but ... I ate a fish head. Prepared by Nancy Silverton the guest chef tonight at WastED. But yes ... I ate a fish head. ChrisCavanagh I never ever thought I would say this but … I ate a fish head. Prepared by Nancy Silverton the guest chef tonight at WastED. But yes … I ate a fish head.

8. Eat invasive species and sustainably farmed oysters.
Yep – oyster happy hour is a good idea! Sustainably farmed oysters can help improve the quality of oceans and bays, and buying these oysters will avoid depleting the wild at-risk oyster population. Also, we have an untapped resource in invasive species, which prey upon the local shellfish population that the local fishing industry depends upon. Look for menus that serve invasive species as a way to help keep our oceans happy.

inahalfshell #tbt Visiting an oyster farm in Duxbury, MA last summer. Nothing quite like slurping an oyster straight from its native waters. inahalfshell #tbt Visiting an oyster farm in Duxbury, MA last summer. Nothing quite like slurping an oyster straight from its native waters. ChefAlli Simple food & beautiful friends ChefAlli Simple food & beautiful friends

9. Eat sustainable fish.

Some fishing methods are better for the earth than others.  Use the handy Seafood Watch guide to find seafood options that have less impact on the environment.

Tara @MichaelHalle makin that ceviche on #cobbisland. Tara @MichaelHalle makin that ceviche on #cobbisland. Philbert The most sustainable tuna fish sandwich I ever made. Did not think mayo from cafe free eggs and pole caught tuna were an option a year ago. Philbert The most sustainable tuna fish sandwich I ever made. Did not think mayo from cafe free eggs and pole caught tuna were an option a year ago.

Event Guide

Your Weekly Guide to Good Food

April 20, 2015

The Best Food Events in NY: April 20th – April 26th

REMINDER! SAVE THE DATE: Monday, April 27th @ 6:30pm
Foodstand Spotlight with Slow Money: Grab your spot here!

1. Mon, April 20th @ 7:30PM | Berg’n | 899 Bergen St. | Brooklyn
April Bloomfield at Berg’n (Book Cooks Series)

Join April Bloomfield as she presents A Girl and Her Greens,  the highly anticipated follow-up to A Girl and Her Pig! At this pre-publication event, Bloomfield talks with Eric Demby and offers a greens-based appetizer for attendees, followed by a book signing.Tickets are $40, which will get you the book and an appetizer as well!

2. Tues, April 21st @7PM | Clinton Hall | 90 Washington St. | Manhattan
Maine Beer Company Night! 7 Brews – Peeper, Mo, a tiny beautiful something & more

Love beer? It’s tough to find more than two beers from Maine Beer Company in the same place, so take advantage of this variety of seven brews! There will be beers, food, and great company! Event is free to attend, pay as you eat and drink.

3. Wed, April 22nd 6PM-8PM | Jimmy’s No. 43 | 43 E 7th St (btn. 2nd & 3rd Ave.) | Manhattan
Jimmy’s Cocktail Classics with High West Whiskey

Calling all of our whiskey lovers! Come mingle, taste, and learn the tricks of the cocktail making trade in the first of this new series of spirits sampling events at Jimmy’s No. 43. High West Whiskey was the first distillery in Utah since Prohibition, and named the “Whiskey Pioneer of the Year” in 2011.  Tickets are $10 in advance or $15 at the door!

4. Thurs, April 23rd @7PM | 92nd St Y |  Lexington Avenue at 92nd St | Manhattan
Genius Recipes from Food52

Does your recipe collection need a spring refresh? Join Food52’s executive editor Kristen Miglore as she discusses what makes a recipe truly genius with some of the Genius Recipe creators themselves. Kristen Miglore and Merrill Stubbs will be signing copies of Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cookfollowing the event.  Tickets are $30.

5. Sat, April 25th 12PM-4PM | Historic Richmond Town |  441 Clarke Avenue | Staten Island
NYC Chili Cookoff

A chili dream come true! Eat or compete, with some of the best chili recipes in NYC!  The deadline to compete is Tues, April 21st.  Tickets are $10 Adult/ $5 Child in advance or $12 Adult/ $5 Child at the door.  Get ready for a spicy day!

Got tips on events we should feature? Email us at team@thefoodstand.com

Event Guide

Your Weekly Guide to Good Food: April 13th

April 13, 2015

The Best food Events in NY: April 13 – April 19th

1. Wed, April 15th, 6PM-10PM | Metropolitan Pavilion | 125 West 18th Street | Manhattan

Taste of the LES

Few things can top unlimited food, an open bar, luxury prizes, and a night with 50 of New York’s most acclaimed and diverse restaurants.  A Taste of the Lower East Side brings everyone to the table- with proceeds benefitting Grand St. Settlement’s continuum of human services and programming for 10,000 New Yorkers of all ages. Tickets are $195, available online until Tuesday. 

2. Thurs, April 16th, @7PM | 92nd St. Y | Lexington Avenue at 92nd St | Manhattan 

Diana Henry with Melissa Clark: Food Writing and Cookbooks, A Lifelong Love 

Fascinated by cookbooks? Join cookbook author Diana Henry and NYT columnist Melissa Clark and find out how cookbooks can help you discover poetry, history, travel writing, inspiration and touchstones of the past.  Tickets are $30.

3. Sat, April 18th, 11AM-6PM | The Altman Building | 135 West 18th Street | Manhattan

The Seed: Market, Celebrating Earth Month

The first and only pop-up plant-based market in Manhattan! The Seed and The Altman Building brings  together a community of local, plant-based, cruelty-free and eco-friendly businesses.  Join for a day at the market with tastings, cooking demonstrations, renowned keynote speakers, and even morning yoga sessions.  Admission is free.  

4. Sat, April 18th- Mon, April 20th @ 12PM-9PM | Millenium Broadway Hotel | 145 West 44th Street | Manhattan

Women chefs & restaurateur’s 2nd annual national conference

Join female chefs, television personalities, authors, restaurateurs and culinary experts to share knowledge and experiences and to celebrate the strength and success of women in the food community.  The conference covers all aspects of the food and hospitality industry with master classes, speakers, panel discussions, offsite tours parties, a gala, camaraderie, and memorable conversation.  Tickets vary in price for different events.  
 

5. Sun, April 19th@ 6PM | The Cornelia Street Cafe | 29 Cornelia St | Manhattan

Fork it Over: Our Food Talk/ Taste Series: After Winter, Spring with Marion Nestle

Join renowned author and food politics expert, Marion Nestle, along with documentary filmmaker, Judith Lit, and host, Liz Stretch, for an evening of conversation, food intimacy and story telling.  Catch a sneak peek of Judith’s film After Winter, Spring, before it goes off on its national screening tour in May.  Chef Dan Latham will do a blindfolded food tasting that marries the spoken word, as well as a food pairing. Tickets are $15, including a tasting- mention Foodstand and get your tickets for $10!