Fiddlehead ferns, ramps, and so many more favorites are hitting the markets this month. Share them on Foodstand so more of us can find these gems, and figure out what to do with them.
Fiddlehead ferns, ramps, and so many more favorites are hitting the markets this month. Share them on Foodstand so more of us can find these gems, and figure out what to do with them.
Photo Credit: Swide
1. Mon, April 6th 5pm-7pm | Brooklyn Brewery | 79 N 11th St. | Brooklyn
The Art and Mystery of Brewing @Brooklyn Brewery
Artlab presents a deep dive into the art of craft brewing. Go behind-the-scenes with Garrett Oliver (a former filmmaker) to learn how Brooklyn Brewery gets that vast array of flavors. $10, must be 21+!
2. Tues, April 7th &Wed, April 8th- Tours @2pm | Museum at Eldridge St. | 12 Eldridge St. | Manhattan
Passover Nosh & Stroll
Take a tasty expedition into the kishkes of the old Jewish Lower East Side. The tour will visit culinary and historic landmarks, tracing the route of turn of the century immigrants. $25 per ticket, tour last approx. 90 minutes.
3. Wed, April 8th @ 8pm | Brooklyn Brewery | 79 N 11th St. | Brooklyn
Community Supported What? Demystifying the CSA Movement
Come contribute to this important conversation about Community-Supported-Agriculture and learn about the different forms of CSA. There will be a panel of CSA experts, presented by Edible Brooklyn and Brooklyn Brewery. Bring your CSA insights- networking to follow the panel. $5 per ticket, 21+!
4. Fri, April 10th @AM- Sunday, April 12th@7PM | Wythe Hotel | 80 Wythe Ave. | Brooklyn
Food Book Fair
Calling all authors, chefs, scholars, farmers, restaurateurs, butchers, bakers and magazine-makers! The 4th Annual Food Book Fair is on this weekend, celebrating the intersection of food culture and food systems, and the writing that brings them to life. The Foodstand crew will be there, please stop by and say hi! Passes sold for the whole weekend, by the day, or for individual events.
5. Sat, April 11th, 12PM-4PM | Historic Richmond Town | 441 Clarke Ave. | Staten Island
NYC BBQ Cookoff
Eat or compete! A family-friendly day of classic American BBQ. Sample, stroll, and enjoy the festivities. The only KCBS sanctioned BBQ cookoff in NYC. $12 for adults, $5 for children
Photo credit: One Hundred Dollars a Month
Bugs Bunny was on to something- and your Doc will be happy to hear that you’re adding more carrots to your diet. You’ve probably seen carrots popping up as a go-to ingredient in your friend’s daily juice, but we’ve got them trending and adding a pop of color all around Foodstand.
Carrots have been known to improve eyesight and reduce the risk of everything from leukemia to cardiovascular disease. Carrots are actually so nutritious that people originally grew them as a medicine, not a food. They also used to all be purple!
Carrots are some of our favorite unique veggies. When you go to the farmers market, you’ll find 2-legged ones, curly ones, and other beauties. Don’t be afraid to buy them – these are special, not ugly.
Pro / Lazy tip: You don’t need to peel them! You can just scrub with toothbrush and roast.
Adapted from: Medical News Today and Heal with Food
Photo Credit: Oh My Veggies
A fun way to serve carrots as an appetizer, or even as a whole meal with a nice side salad. Crunchy, easy to make, and goes well with a variety of sauces.
Ingredients: 2 cups shredded carrots (about 5 carrots); 1 cup chopped cilantro; 1/2 cup chickpea flour; 1/2 cup diced red onion; 2 eggs, lightly beaten; 2 tablespoons coconut oil
Method: Combine the shredded carrots, cilantro, chickpea flour, and onion in a large bowl. Add in eggs and stir + salt and pepper to taste. Heat the coconut oil in a skillet, scoop mixture in 1/4 cup portions, and lightly flatten with a spatula. Serve with yogurt-dill sauce or garlic aioli.
Adapted from Oh My Veggies
Photo Credit: The Roasted Root
Okay, so it’s not pasta. But you can twirl it, and maybe even lady-and-the-tramp it. You’ll probably need a spiralizer for this one to get those fancy carrot noodles (maybe we have some expert carrot curlers out there!), or you could just grate the carrots.
Ingredients: 5 large carrots; 2 tablespoons peanut butter; 4 tablespoons coconut milk; 2 tablespoons soy sauce; 2 cloves garlic; 1 tablespoon fresh ginger; 1 tablespoon lime juice
Method: Make carrot noodles using spiral slicer or peeler. Combine all other ingredients to make peanut sauce, and mix together until smooth and creamy. Add chicken and green onions for extra flair if desired.
Adapted from: The Roasted Root
Photo Credit: Drinkwire
You can juice even at happy hour with this refreshing beverage. Bourbon and carrot juice compliment each other to make a fresh, silky, cocktail treat.
Ingredients: 2 oz fresh carrot juice; 2 oz bourbon; 1 oz lemon juice; 1/4 oz Montenegro amaro; 1 egg white; a few dashes orange bitters; freshly ground toasted cumin
Method: Mix all ingredients, except for the orange bitters and cumin in a cocktail shaker with a handful of ice. Double strain into a cocktail glass, add orange bitters and cumin on top!
Adapted from: Drinkwire
Roasted carrot soup with carrot top pesto. Great way to incorporate carrot tops into a meal. Recipe: cravingsinamsterdam.com
Homemade by Mokalocks
Sibu Carrot Inspiration with a little help from Greenblender)
Carrots, Pineapple, Orange, Mint, Cashews (Raw), Fresh ginger, Hemp seeds, Sibu Omega 7 Pure
Homemade by AJD
Colorfest #irresistable #vegan #delicious #spices #yum
Avocado, carrot, beets, kale, onion, parsnips, quinoa, purple potatoes
Homemade by SimplySeema
Carrot shishito And potato At #misfits
Carrot, potato, shishito
Posted by Rachna
Join Food Book Fair and Foodstand for an Ugly Food Soirée — a cocktail party to celebrate the beauty on the inside of some of our favorite foods. We’re bringing together artists, makers, growers, and changemakers to help us see food differently. We will have beverages, treats, and great conversations.
Tuesday, March 31st
6:30-8:30pm
@ The Yard Williamsburg (33 Nassau Ave, Brooklyn, 2nd floor)
1. Tues, March 31st @ 6:30pm| Leonard Nimoy Thalia| 2537 Broadway| Manhattan
FoodFight invites you to a private viewing of the spirited and critically acclaimed documentary Fed Up, narrated by Katie Couric. $20 at the Leonard Nimoy Thalia at Symphony Space. Share your views and learn about FoodFight over light bites, beer or wine after the screening.
2. Tues, March 31st @ 7PM| Darrow’s| 115 E. 18th St| Manhattan
The Manhattan Slur – Darrow’s
Slow Food NYC’s monthly Happy Hour! It is free and open to everyone- this month’s is hosted at Darrow’s Farm Fresh Takeout in Union Square (famous for their functional plates, organic beer, wine, and cocktails, and featuring an in-house nutritionist). Mingle with Slow leadership and other “slow” minded people, while enjoying 50% off cocktails, beer, and select wines, or an $8 specialty cocktail of the day.
3. Wed, April 1st @ 7PM|Room& Board| 236 West 18th Street|Manhattan
Thaw
Bring in the spring with the GrowNYC Community! Seasonal cocktails presented by Gotham Bar and Grill, beer from Brooklyn Brewery, and hors d’oeuvres by Poppy’s. Tickets are $70.
4. Thurs, April 2nd@ 7PM| NYU Education Building| 35 West 4th Street, Room 1080| Manhattan
Inventing Baby Food with Amy Bentley
Join Amy Bentley, author of Inventing Baby Food: Taste, Health, and the Industrialization of the American Diet, for a discussion about the rise of baby food, and its connection to other processed, unhealthy foods. Hosted by The James Beard Foundation, in partnership with Natural Gourmet Institute and Slow Food NYC, this discussion is part of the Enlightened Eaters series. It’s free, with yummy snacks and refreshments provided by the Natural Gourmet Institute.
5. Fri, April 3rd @ 6pm| Back Label Wine Merchants| 111 W 20th Street| Manhattan
The Virtues of Acid! Wine Tasting
A free wine tasting of high-acid wines is sure to put a SPRING in your step! Head to Back Label Wine Merchants on Friday evening for an exciting sampling of bright, crisp, gorgeously-high-acid wines from Acid Inc. Selections. Seriously, it’s free, and no RSVP required!
FYI on Grants for Farmers Market or Local Food Promotion
2015 Farmers Market Promotion Program (FMPP) and 2015 Local Food Promotion Program (LFPP) application deadlines are May 14th, 2015. More information is available on the Agricultural Marketing Service website.
Photo credit: Beanilla
Maple syrup – it’s not just for pancakes! We have seen this sweet stuff popping up in unlikely recipes everywhere- and we’re loving it. You don’t have to be Canadian to indulge your maple syrup obsession either (although Canada does now produce 80% of the world’s maple syrup!)
Maple syrup is trending on Foodstand because of its versatility and ability to bring a unique kind of sweetness. As a natural sweetener, we can take advantage of maple syrup as a replacement for sugar, while reaping health benefits too. In moderation, maple syrup can keep you looking young and it shares similar health benefits to wine. It contains 54 antioxidants that keep eyes and skin in good shape, and 5 of these antioxidants can’t be found anywhere else in nature. An added bonus: the maple syrup tapping process doesn’t hurt the maple trees or affect their lifespan at all, so no need to worry about our tree friends. =)
Adapted from: The Daily Meal
Photo Credit: Kirsten Rickert
The sweet, spicy bite of this pesto is the perfect spread on sandwiches… or crackers… or literally anything.
Ingredients: 1 bunch of fresh basil; 2/3 cup of olive oil; 1 cup of walnuts (or pecans); 1/4 cup maple syrup; 1/2 cup parmesan or pecorino cheese; 1 garlic clove
Method: Blend the basil, garlic, and nuts in a food processor. Add the oil and maple syrup. Mix in the grated cheese. Add to your favorite sandwich, pasta, or meat dish for some sweetness!
Adapted from Kirsten Rickert
Photo Credit: Bon Appetit
Ingredients: 1 ½ cups strong hot coffee; 9 tbsp pure maple syrup; ½ tsp instant espresso powder; 3tbs dark brown sugar; ⅓ cup bourbon, 9 tbsp unsalted butter; 5 lbs red-skinned sweet potatoes
Method: Stir coffee, maple syrup, sugar, and espresso powder. Bring mixture to a boil, cook 6-7 minutes. Remove syrup from heat; add bourbon and 2 tablespoons butter. Simmer 40-45 minutes (mixture should be thick enough to coat a spoon, but not sticky). Melt remaining butter in large rimmed baking sheets. Add potatoes and maple mixture. Bake 30-35 mins at 425°
Adapted from Bon Appetit
Blueberry cashew cheesecake! Totally vegan and gluten free.
Ingredients: Blueberries, Maple Syrup, Salted Dry Roasted Cashew Nuts, Walnuts, Rolled Oats
Homemade by chefshauna
Nothing says Happy Birthday like a maple bacon cupcake.
Ingredients: Bacon, Maple Syrup
Vegan cashew cheese featured in Lemon-Banana “Ricotta” Pancakes. So satisfying and fresh! Gluten-free & Vegan.http://bit.ly/1x6YEYe
Ingredients: Banana, Maple Syrup, Oat Flour, Cashew Cheese
Homemade by foodbymars
Broth is trending in the Foodstand community, so we had to write about it.
In fact, even famed restauranteur Danny Meyer couldn’t resist citing broth as a culprit behind the emergence of casual fine dining. Cars and tires also play an important role. But you can watch him say more about that here.
The history of broth runs deep. In mid-eighteenth century France, travelers would stop at inns to rest for the night. Eventually, innkeepers began doling out bowls of broth — then called restoratifs. This practice and name gave rise to the word restaurant: a place to restore one’s health and wellness.
As history repeats itself, it is not surprising restaurants like Brodo are popping up, serving up hot broth and asking us to rethink our comfort food. And this weekend, Foodstanders get access to the first ever BROTHFEST in South Street Seaport. Details below.
If you want to venture on to create your own broth, we’ve got a few varietals for you to try below!
Adapted from: Eater
Make no bones about it, this is a nurturing vegan broth rich in minerals. The sea vegetable arame adds an abundance of nutrients. This recipe can be enjoyed as the base to your favorite stew, risotto, alone while fasting on liquids, or any other time you wish to give your digestive system a rest. Chop the vegetables as small as possible to have the flavor come out with less cooking time.
Ingredients: 14 cups cold water; 2 large onions, chopped small; 5 garlic cloves, crushed; 4 large celery stalks, chopped small; 1 large potato, chopped small; 1 large carrot, chopped small; 10 sprigs parsley; 1 large zucchini, chopped small; 1 large parsnip, chopped small (optional); 3 bay leaves; 1/2 tsp black peppercorns; 1 corn cob (optional); 1/4 c diced green onion; 1/2 c arame; 1/4 tsp liquid smoke or smoked paprika, optional; Sea salt and fresh ground pepper
Method: Place the cold water in a large stockpot over high heat. Begin chopping the vegetables and placing them in the pot as you go, along with the arame. Add bay leaves and peppercorns. Cook for 25 minutes, stirring occasionally. Strain well before using. Add liquid smoke if using, and salt and pepper to taste before serving.
Adapted from One Green Planet
Here’s a traditional Italian recipe for bone broth from Venice. It is different from American bone broths in that it uses plenty of vegetables, and focuses on the flavorful tail bone or “coda”. Tail bones are high in cartilage and spinal meat, which must be boiled to extract. There’s nothing like homemade soup from real tail bones. Commercial broths are usually made from animal skin with sugar or ingredients like MSG.
Ingredients: 1 – 2 lbs. beef tail bones – grass-fed; 1 lb. organic chicken feet; 2 lbs. beef long bones or knuckles; sliced crossways; 2 carrots, scrubbed and coarsely cut; 2 stalks celery, washed and coarsely cut; 1 onion, peeled and cut in half; 3 cloves garlic, smashed; 1 tsp black peppercorns; 1 – 2 tbsp apple cider vinegar; 3 bay leaves; 2 tsp salt; parsley 1/2 bunch; 1 gallon filtered water or more to fill pot.
Method: Put the ingredients in the pot and add filtered water. Heat on high until it barely begins to boil. Just before it goes into a full rolling boil, turn the heat down. Use a large flat spoon to remove the surface foam. Called “schiuma” in Italian, this contains impurities, and is best removed to make your broth pure and clear. Cover and simmer on very low heat from 8 to 72 hours. When finished the broth will be rich and flavorful. The bones will be disintegrating. Allow it to cool a bit and then strain it into another pot. The finished broth will be beautiful and clear with a layer of liquid fat on the top. Chill it in the pot 4 hours or overnight. Then using a large flat spoon, scrape the fat off the top. If the animal is grass-fed and properly raised without toxins, you can use the fat in other dishes. Spoon the gelatinous broth into storage containers. Or freeze in BPA-free ice-cube trays, and then store the cubes in plastic freezer bags. Frozen broth cubes can be used in a hundred ways, in any savory dish just as you’d use water. Maybe you deserve a delicious bowl of hot broth right now!
Adapted from Jane’s Healthy Kitchen
Our friends at Imagination in Space are throwing a one-day celebration of broth and have offered special access to the Foodstand community! Here’s a note from them:
Winter may be cold, but bone broth is so hot right now. Pro B-baller Kobe Bryant swears by its medicinal properties. Magic elixir of youth? Ancient Paleo rediscovered? We’re not sure but what we do know is that it’s DELICIOUS. This Saturday, Big Cheesy alumni Imagination in Space, FAME by Alex Mitow and Time Out New York host the world’s first BrothFest at The Seaport. This one-day festival inside the Sugarcube inflatable pop-up pavilion celebrates bone broth with heavy hitters like the venerable Katz’s Deli, funky newcomer Belle Reve, Caracas Arepa Bar, Spur Tree, Baz Bagel, Bone Deep & Harmony and FAME by Alex Mitow. Each chef is whipping up a special broth, like Belle Reve’s blackened butter broth topped with chilis, Bone Deep’s DIY chimichurri, kimchi or thai basil and FAME’s Kobe beef broth simmered with lemongrass, herbs, dry sake and thin-sliced scallions. (See sneak peak photos of our chefs and broths below!)
Tickets Here. Use code FOODSTAND for special discount and access
Photo credit: Bohringer Friedrich
In the US, walnuts are harvested in late August through November in California and then stored in cold storage to maintain freshness for consumption throughout the year. Walnuts are trending in the Foodstand community, and we thought you should know about these 10 random things you didn’t know about walnuts:
Adapted from: Walnuts.org, ACAAI, & Nutrilicious
Photo Credit: Framed Cooks
Pick your protein or vegetables of choice to mix into this decadent, nutty cream sauce.
Ingredients: 2 tbsp butter; ¼ c coarsely chopped walnuts; ¼ c chopped shallots; 3 tbsp chopped fresh sage, plus extra for garnish; ¾ c white wine; ⅔ c heavy cream; ½ c grated parmesan cheese; Salt and pepper.
Method: Prepare your pasta, protein, and/or vegetables of choice. Set aside. Begin sauce by melting butter in skillet over medium heat. Add walnuts and stir until lightly toasted, about 2-3 minutes. Remove with slotted spoon, keeping butter in pan. Add shallots and chopped sage to skillet and stir for one minute. Add wine and cream and bring to a low boil. Simmer for 5 minutes. Stir in parmesan cheese, and season to taste with salt and pepper. Pour sauce on top of your desired ingredients, garnish with walnuts, sage leaves and freshly ground pepper to serve at once.
Adapted from Framed Cooks
Photo Credit: Epicurious
Protein and bits of caffeine? This could be a win-win for coffee and health aficionados out there. The combination also makes a great entertaining cocktail munchie, workday snack, or seasonal gift.
Ingredients: vegetable oil spray; 2/3 c sugar; 2 tbsp coffee beans (finely ground espresso); 1 tbsp instant espresso powder; 1/2 tsp ground cinnamon; 1/4 tsp kosher salt (coarse); 1 large egg white; 4 c walnut halves (about 12 oz).
Method: Preheat oven to 325°F. Spray large rimmed baking sheet with nonstick spray. Whisk sugar and next 4 ingredients in small bowl. Whisk egg white in large bowl until frothy. Add walnuts; toss to coat. Sprinkle walnuts with espresso mixture and toss to coat. Spread coated walnuts on prepared sheet in single layer. Bake 5 minutes. Slide spatula under walnuts to loosen from baking sheet and stir, rearranging in single layer. Bake until walnuts are dry to touch, about 5 minutes longer. Loosen walnuts from sheet again; cool on sheet. Candied walnuts can be made 2 weeks ahead. Store in airtight container at room temperature.
Adapted from Epicurious
Here are this week‘s not-to-miss food events where you can meet folks who love indulging in their favorite eats, just as much as you do.
1. Thurs, March 5th @ 6:30PM| Museum of the City of NY | 1220 5th Ave |Manhattan
A Taste of the Old World: Jewish Food and Memory
Heard of Katz’s, Russ & Daughters, Zabar’s, Yonah Schimmel’s, Barney Greengrass, or Mile End Delicatessen? These are names, both old and new, that define a distinctly New York brand of comfort food. Join a panel of leading food writers, purveyors and restaurant owners for a panel discussion about the powerful connection between Jewish food and memory, and why, “at this moment in 21st-century New York, the cutting edge of cuisine is the beet-heavy, cabbage-friendly, herring-loving diet of 19th-century Jews in Eastern Europe.” Panel features Noah Bermanoff, founder, creative director and managing partner of Mile End Delicatessen, Eve Jochnowitz, translator, adapter, and annotator of The Vilna Vegetarian Cookbook, Mark Russ Federman, author of Russ & Daughters: Reflections and Recipes from the House that Herring Built, Laura Silver, author of Knish: In Search of the Jewish Soul Food, and Julia Moskin (moderator), reporter for the New York Times Food section.
2. Thurs, March 5th @ 6:30PM|Sullivan Thompson | 167 Bleecker St |ManhattanChef Showdown
Come join three innovative chefs, Foodstand Chef Jasmine Sheth, Chef Omar Zerrei, and Chef Tayo Ola and food lovers (a.k.a. you!), for a night of bites, drinks and conversation brought to you by Peatix, 29 Calories + Foodstand Chef Shuchi Naidoo, and Foodstand Food Lover Komeeda. All proceeds from the event will support FoodFight. Competition Details: Three chefs will each be creating two bite-sized appetizers reflecting their creative abilities. You, the audience, will taste, critique and judge each bite based on creativity, presentation and taste. The winner will be crowned the Showdown Champion!
3. Sat, March 7th @ 10:30AM|Watch Live or Join a Viewing Party|Manhattan
TEDx: Changing the Way We Eat
Brought to you by lead sponsor Change Food, this independently organized TEDx event will gather speakers and audience members from diverse backgrounds to create new synergies, connections and collaborations across disciplines. Speakers include Union Square Hospitality Group CEO and Founder Danny Meyer and Food Tank co-Founder and President Danielle Nierenberg. TEDxManhattan raises public awareness about critical issues facing the food system while fostering collaboration within the food movement. In order to be inclusive, TEDxManhattan also invites communities, organizations, and individuals to organize viewing parties worldwide for the live webcast of this one-day TEDx event.
4. Sat, March 7th @ 9AM |Broad Street Ball Room| 41 Broad St|Manhattan
CoffeeCon 2015
CoffeeCon is the world’s first consumer coffee festival and coffee university featuring top coffee experts, tasting seminars, hands-on labs and classes in almost every brewing method. Try everything by tasting 100 different coffees roasted by individual coffee roasters both local and national side-by-side. Top baristas teach hands-on pour over labs, where everyone gets to play and learn.
5. Sun, March 8th @ 2:30PM| LcLaughlin Hall | 110-06 Queens Blvd |Queens
Taste of the World Food Festival
Taste of the World is a social culinary event and showcase for Forest Hills restaurants held at Our Lady Queen of Martyrs parish. Showcased restaurants include the Michelin-starred Danny Brown Wine Kitchen, La Dolce Italia Bakery, La Boulangerie, Portofino, Jack & Nellie’s, Banter, Uno’s Chicago Grill, Ovo Sodo, La Vigna, Twist and Smash’d, The Reef, Wafa’s, East Ocean Palace, Manor Oktoberfest, The Family Restaurant, Keuka Café…with more to be announced!
Bell peppers are a delicious combination of tangy, crunchy, and fresh tasting. While all these peppers originate from the same Capsicum annuum plant, different colors reflect different flavor profiles. For example, green and purple peppers have a slightly bitter flavor, while the red, orange and yellows are sweeter and almost fruity. Red peppers lend themselves to paprika, the smokey, sweet, and chili spice. Bell peppers are also an excellent source of carotenoids and vitamin C, especially when fully ripened.
In the United States, official bell pepper season is from July to September. However, you can purchase your bell peppers responsibly at the greenmarkets in Union square, Park slope, Carroll gardens and Queens from the lovely farmers at Norwich Meadows Farm, John D. Maduro Farm, and Katchkie Farm. While you’re at the markets, also look for Dolce Nonnas line of artisanal agri-dolce peppers.
When we’re in mood for a hearty meal, we hope that stuffed peppers just fall from the sky. But alas, that isn’t possible, so here is one of our favorite renditions of the beloved heartwarming dish — from the folks at Brooklyn Ragazza, using classic Italian flavor combinations like sausage and pepper.
Ingredients: 2 tbsp olive oil; 1 med onion, chopped; 2 c uncooked Arborio rice; 6 c chicken broth (or veg); ½ cup of Pino Grigio (or any white cooking wine); ¾ c grated gorgonzola cheese; 1 c of shredded mozzarella cheese; 1½ c of browned Italian sausage (or flavored tempeh can work too!); 4 bell peppers; sliced lengthwise.
Method: Preheat oven to 400 degrees. Prepare peppers by slicing in half, seeding, and rubbing with a little olive oil. Place in oven for about 20 minutes. Remove and set aside for filling with risotto and baking. Heat the olive oil in a saucepan over medium heat. Add chopped onion and cook until soft. Add the 2 c of rice all at once, add the wine, stir and simmer for a few minutes. Add the broth, 1/2 cup at a time, stirring the rice until the broth has been absorbed between each addition. In large sauté pan on medium heat, brown the sausage and transfer to a paper towel-lined plate. Once the risotto is cooked and creamy, remove from heat. Add gorgonzola cheese and stir to incorporate. Fill each pepper half-way with the risotto and top with a couple spoons of mozzarella cheese. Bake in a 350 degree oven for 25 minutes. Serve immediately.
Adapted from The Brooklyn Ragazza
We love the vibrant orange of this Smitten Kitchen classic dip — chock-full of healthy nutrients and perfect for entertaining.
Ingredients: 1 15-ounce can of white cannelini or navy beans, drained and rinsed; Red Peppers, roasted; 3 ounces cream cheese, softened; 1 clove garlic, minced; juice from half a lemon; Salt and pepper to taste
Method: Remove the stem and seeds from the roasted red pepper. Slice and combine ingredients. Puree in a food processor until smooth.
Adapted from Smitten Kitchen
Here are this week‘s not-to-miss food events where you can meet folks who love indulging in their favorite eats, just as much as you do.
1. Mon, Feb 9th @ 7PM | 92nd Street Y | Lexington Ave at 92nd St | Manhattan
Cutting-Edge Food Trends
Join Dana Cowin, editor-in-chief of America’s premier food magazine Food & Wine, and TV personality Andrew Zimmern of the hit Travel Channel show, “Bizarre Foods with Andrew Zimmern,” as they share their special insights into food, wine, restaurants, culinary innovations and all things edible in a lively discussion about today’s food trends. Moderated by 92Y’s food historian Francine Segan.
2. Wed, Feb 11th @ 6:30PM | The Beard House | 167 West 12th St | Manhattan
James Beard House: Urban Farmhouse
With a new cookbook, two successful New York eateries, and a gluten-free burger that won over the Village Voice, Franklin Becker is proving just how delicious healthy cooking can be. Join the Beard House for a special gluten-free dinner, where Becker will showcase the flavorful fare that has garnered him acclaim from diners of all stripes. Menu includes everything from seasonal sunchokes and blood oranges to sea bass and duck dishes. Topped off with a delicious “Rocky Road” inspired dessert.
3. Wed, Feb 11th @ 7PM | 92nd Street Y | Lexington Ave at 92nd St | Manhattan
Aphrodisiacs: Food & Sex
Oysters, champagne, chocolate, truffles and more—food and sex have been intimately tied for centuries. Join the 92nd St Y for an understanding of how ground beetles, avocados and even frog saliva were believed to unleash passion, then savor a delectable sample of some classic aphrodisiacs.
4. Fri, Feb 13th @ 8:15AM | Natural Gourmet Institute | 48 W 21st St, 2nd Fl | Manhattan
NGI Presents: Valentine’s Day Pop-Up
Friends of Foodstand at the Natural Gourmet Institute invite you to join them for their upcoming Pre-Valentines dinner. Go alone, with a partner or friends, and mingle with like-minded foodies over a delectable spread of rose-inspired hors d’oeuvres including apples, pears, raspberries, almonds, and hawthorne. Dinner will also be accompanied by live cooking demos from NGI students throughout the evening. Select dishes include: Yucca latke ‘flower pots’ with smoked cashew cream, pickled onion bulbs & apple juniper relish, Rose-spiced black rice ‘mulch’ salad with winter white root vegetables & hawthorn oil, Grilled local trumpet mushrooms with eggplant caviar, sour cider pearls & beet chip ‘petals’, and House-made dark chocolates with rose water & golden tahini. Beverage: House-made hibiscus-ginger potion with edible flower rim.
5. Sun, Feb 15th @ 1PM | Jimmy’s No. 43| 43 East 7th St | Manhattan
Winter Hot Dog Championship
It’s cold outside, but you know what is not cold? HOT DOGS. It’s time to get out of bed and enjoy your Valentine’s Day love hangover with a treat that your sweet really wants to eat. It’s time for the Winter Hot Dog Championship with specially crafted gourmet hot dogs, Danish craft beer, and prizes. You will be voting for your favorite hot dog recipes, including, The Mexi-Dog: Created by Crystal Civil, this hot dog is topped with pico de gallo, guacamole, pickled jalapeño, and fresh tortilla chips; The God Morgen Dog: Created by Kate Hovey Hornsby, this hot dog is topped with sriracha-ketchup, jalapeño cole slaw, deviled egg cream, and bacon; and The Hot Hanoi: Created by Hannah Sloane, this hot dog is topped with sriracha-mayo, pickled daikon and carrots, cilantro and mint.
SAVE THESE DATES for these upcoming events from The Foodstand (2/23) and Food and Enterprise* (2/27-3/1)
*Foodstand will be hosting a mini-spotlight and panel during the 3-day weekend. Stay Tuned!