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Event Guide

Your Weekly Guide to Good Food: Feb 2nd – Feb 8th

February 2, 2015

The Top 5 Food Events to Check Out This Week

Here are this week‘s not-to-miss food events where you can meet folks indulging in their favorite eats, just as much as you do. 

Photo Credit: Atelier Christine

Photo Credit: Atelier Christine

1. Mon, Feb 2nd @ 6PM | The Waldorf Astoria Hotel  | 301 Park Ave | Manhattan

Slow Wine US Tour New York City: 4th Edition

Slow Wine Tour critiques wine through the perspective of the Slow Food philosophy, giving prominence to small-scale winemakers who are using traditional techniques, working with respect for the environment and terroir, and safeguarding the incredible biodiversity of grape varieties that are part of Italy’s heritage. With the purchase of every ticket, attendees receive a complimentary copy of The Slow Wine Guide, in addition to the opportunity to discover and taste over 100 wines. Slow Wine is the only Italian wine guide that visits all of the winemakers included in the guide, in their vineyards. 

2. Tues, Feb 3rd @ 6:30PM | Brooklyn Winery | 213 North 8th Street | Brooklyn

Food Almanac 2015 – Climate Change, Agriculture, and Resilience

Since 1818, farmers have relied on the Farmers’ Almanac for homey wit and uncannily accurate weather predictions to inform their planting, harvesting, and day-to-day living. In 2015, Slow Food New York City, continuing a Food Systems Network NYC tradition, will sponsor the fifth annual Food Almanac, a food and farming prognostication inspired by the Farmers’ Almanac. The Food Almanac is a singular opportunity for food-active individuals to consider all things food and farming in the New Year. This year, a panel of farmers, scientists, and policymakers will speculate on an incredibly important aspect of food and farming — “Climate Change, Agriculture, and Resilience.”

3. Thurs, Feb 5th @ 7PM | 92nd Street Y | Lexington Ave at 92nd St | Manhattan

American Spirit: A Taste of the Craft 

Craft distilling has exploded in the United States in recent years, and those at the forefront are intrepid characters that will have you rethinking what’s in your liquor cabinet—and possibly your career choice. Join journalist James Rodewald, the former drinks editor of Gourmet, to shatter myths, unmask phonies and spill some stories over delicious craft spirits at the 92nd St Y. 

4. Fri, Feb 6th @ 8:15AM | Scholastic Auditorium | 557 Broadway | Manhattan

Bitten Food Convo

Bitten: a food conversation is a one-day conference, positioning food as a pillar of pop culture and bringing together today’s innovators and thought-leaders—those who are disrupting the food space—to talk about the future of food and its health, social, political and environmental implications. 

5. Sun, Feb 8th @ 6PM | Cornelia Street Cafe | 29 Cornelia Street | Manhattan

Fork it Over

Hang with the fabulous craft beer guru, Heritage Radio Network host and all round local food rockstar Jimmy Carbone of the East Village’s Jimmy’s 43, Allison Patel of Brenne, an award-winning Single Malt Whiskey made entirely in the Cognac region of France, and Daric Schlesselman, owner of Van Brunt Stillhouse, an artisanal distillery in Red Hook, Brooklyn and ex Daily Show editor.  Get up close and personal with this special trio as they share their personal adventure with all things food and drink. Expect a fun beer and whiskey session with a teasy tasting of beverages.  

Ingredient Feature

Popeye Was Onto Something

January 29, 2015

Spinach

Photo credit: Newsday

Photo credit: Newsday

Popeye may have learned of this highly nutritious green somewhere during his trips to Southwest Asia, spinach’s place of origin. Being a good source of vitamin A, B2, C and K, spinach is also rich in magnesium, manganese, folate, iron, calcium and potassium.

Popeye is most often seen eating spinach out of a can, but that’s not how we roll. Especially since it’s grown locally in the wintry Northeast with incredible farm systems such as Bright Farms. More on them below!

Now, for your delicious Spinach eats:

Spinach Gnocchi, shall we say more?

Photo Credit: IAdoreFood

Photo Credit: IAdoreFood

Because pasta should be chalk full of antioxidants, too. 

Ingredients: 2 lbs of just boiled potatoes; 2 cups of lightly boiled spinach, chopped; 1 large egg; 1 cup flour of your choice; salt

Method: Peel and mash boiled potatoes until smooth. Spread across a cutting board to cool, then drizzle a beaten egg on the potatoes, sprinkle spinach and 3/4 cup of the flour. Incorporate flour, eggs, and chopped spinach into the potato mixture. Knead gently, add remaining flour. Dough should not feel sticky. If still sticky, add a bit of flour. It should feel billowy. Divide dough into 8 pieces and roll into logs about 1/2 wide. Slice into 1/2″ thick pieces. Dust with flour and shape gnocchi with fork as seen above. Fill a large pot with salted water and bring it to a boil. Cook the gnocchi in batches by dropping them into the boiling water. They will let you know when they are cooked because they will pop back up to the top. Fish them out of the water with a slotted spoon. Have a large platter ready with a generous swirl of whatever sauce or favorite pesto you’ll be serving on the gnocchi.

Adapted from IAdoreFood

Savory Spinach Brownies

Photo Credit: Chow Vegan

Photo Credit: Chow Vegan

We know, finally, a savory brownie you can feel amazing about. 

Ingredients: 1 leek, white and pale green parts only, coarsely chopped; 2 garlic cloves, minced; 5 oz fresh shiitake mushrooms, thinly sliced; 1 bunch fresh spinach (about 6 ounces cooked), 4oz cooked bacon or bacon tempeh, crumbled; 1 c all-purpose flour; 1 tsp salt; 1 tsp baking powder; 1 1/2 c milk of choice; 1/2 c firm tofu, water pressed out; 1/4 tsp ground nutmeg; 1/2 tsp dried thyme; 1 tsp nutritional yeast; Olive oil

Method: Preheat the oven to 375 degrees. Heat a skillet or wok until hot, lightly drizzle with olive oil and sauté leek and garlic until translucent. Transfer to a dish and set aside. Heat the skillet again and sauté the mushrooms until cooked, drain any water and set aside. Sauté the spinach until just wilted. Set aside until cool enough to handle. Squeeze out any water and coarsely chop. In a food processor or blender, combine the tofu, 1/2 cup of the soy milk, nutmeg, thyme and nutritional yeast. Process until smooth. In a large mixing bowl, combine the flour, salt and baking powder. Add the vegetables, tempeh, tofu and the rest of the milk and mix well. Pour into a well-greased 8-inch square baking pan and spread evenly. Bake for about 30-35 minutes, let cool before slicing.

Adapted from Chow Vegan

Spinach seen around Foodstand + the good food community

Event Guide

Your Weekly Guide to Good Food: Jan 26 – Feb 1

January 27, 2015

The Top 5 Food Events to Check Out This Week

Here are this week’s not-to-miss food events where you can meet folks indulging in their favorite eats, just as much as you do. 

Scenes from Foodstand Spotlight held last week at Foodstand HQ (in last week's newsletter!) Scenes from Foodstand Spotlight held last week at Foodstand HQ (in last week’s newsletter!)

1. Mon, Jan 26th @ 7PM|Winegasm|31-86 37th Street|Queens

The Queens Slur: Slow Money NYC Monthly Happy Hour
It’s the Slow Food NYC monthly Happy Hour! It’s fun, social, and informal. But it’s also your opportunity to talk to the leadership of Slow Food NYC and let them know what’s on your mind. Got a great idea for an event? Looking for ways to get involved? Want to learn more about Slow Food? Just looking to have a relaxing drink with other “Slow” minded people? The Slur is your opportunity to get involved.

2. Tues, Jan 27th @ All Day|Staying In|Home|Blizzard JunoDecadent Hot Chocolate + Good Food Documentaries
We’re going to take a page from The Smitten Kitchen‘s cookbook to brave the upcoming blizzard this Tuesday. Grab your comforter, this simple recipe for a heartwarming Hot Chocolate, and snuggle up to that television subscription for some good food documentaries. We personally love: Food, Inc, Forks Over Knives, and Vegucated!

3. Wed, Jan 28th @ 8PM|Littlefield|622 DeGraw St|Brooklyn

Romance and Revenge: Aphrodisiacs and Female Prisoners

Every culture has a long history of aphrodisiacs — love-inducing and libido-promoting foods, ranging from the commonplace to the esoteric. Is chocolate the rightful king of Valentines Day, or could the world do better with a tiger’s unmentionables? When love goes wrong, out comes the Victorian obsession with female poisoners: delicate and seductive, the ladies made headlines in the age of yellow journalism for offing their lovers with poisoned food. Join the Masters of Social Gastronomy to trace the history of these ladies and see what science has to say about their amorous assertions.

4. Thurs, Jan 29th @ 6:30PM|The Brooklyn Kitchen|100 Frost St|Brooklyn

Inventing Baby Food: Taste, Health, & Industrialization of the American Diet
Is it true that breast is best? Did the development of commercial baby food in mid-twentieth century America provide safe and healthy food, freeing mothers to work outside the home, or did it cause the decline of breastfeeding and set the stage for an epidemic of childhood obesity? No topic is more fraught than what we feed babies. A complex social activity as well as a question of nutrition, feeding babies is an expression of American notions about science, health, child-rearing practices, and tradition. Amy Bentley, Associate Professor in the Department of Nutrition, Food Studies, and Public Health at New York University will discuss the ways in which commercial baby food shaped the evolution of parental and pediatric care in the mid-twentieth century and the role of such food in helping to establish adult preferences for much of todays highly-processed, calorie dense, and minimally nutritious foods. A reception with martinis and a 1950s-inspired cocktail party menu will precede the talk.

5. Sat, Jan 31st @ 9AM – 5PM |Grind|1412 Broadway|Manhattan
Food Startup Venture Fundraising Boot Camp
Join our friends at Food + Tech Connect for their upcoming fundraising boot camp. Taught by US Venture Partners Partner Paul Matteucci, this intimate, hands-on bootcamp will demystify the process of raising venture capital and give you the tools to go out and raise money with confidence. 
 

TAKEAWAYS:

  • Get an insider look at how VCs evaluate deals
  • Understand key fundraising concepts
  • Determine which fundraising option is best for you
  • Understand market sizing and valuation
  • Create financial projections
  • Develop a rough pitch deck
  • Come up with a fundraising strategy for your company

You’ll also get help with your pitch from a rockstar group of food investors, including: Shen Tong of FOOD-X, Franklin Isacson of Verlinvest, Zubin Canteenwalla of NGEN Partners and Trevor Nelson of Alliance Consumer Growth. Work with investors behind companies like popchips, Nomiku and Brightfarms. Space is limited to around 30 people, so snag your spot today and save $100 with exclusive code for Foodstand community “FUNDing25” here.

Ingredient Feature

I like ______ on toast

January 21, 2015

Avocados

Photo credit: Food Republic Photo credit: Food Republic

“I’d move to California for avocados,” said everyone ever. 

We’re aware that avocados are not local everywhere. They are in fact grown in California and native trees of Mexico and Central America. However, with their supreme health benefits, versatile texture, and comforting flavor, avocados make a favored staple in food-loving kitchens across the country.

With that in mind, avocados are not always easy to store. An enzyme in avocados causes the flesh to oxidize when exposed to air, turning it a brown color. Avid food bloggers have found that the best way to keep a cut avocado green is to place it in a airtight container with a piece of cut up onion and refrigerate — suspecting that it has to do with sulfur compounds that the onion releases. 

Avocados make a solid creme brulee

Photo Credit: Food Republic Photo Credit: Food Republic

Why can’t your favorite dessert be made with your favorite vegetable-like fruit? Avocados are afterall are “superfoods” for their nutrient dense, healthy fat, and vitamin heavy properties. Cookbook author Leticia Schwartz of The Brazilian Kitchen knows this and loves their deep green color. She appreciates their buttery texture, which provides the perfect creaminess in this reinvented crème brûlée.

Ingredients: 1 c sweetened condensed milk, 2 medium-firm ripe Hass avocados, peeled, pitted and cut into chunks, 2 to 3 tablespoons fresh lemon juice, 1/2 c sugar, for topping. (You’ll also need a mini kitchen torch and ramekins)

Method: Place the condensed milk and avocados into a food processor until the mixture is velvety smooth, 1 to 2 minutes. Add lemon juice slowly, and pulse for a few seconds after each addition. Taste the avocado cream to check if the lemon juice is giving the right balance. Using a rubber spatula, scrape the mixture into four ramekins, making sure it is nice and flat inside the ramekin. Chill for 4 hours in the refrigerator. Before serving, spread a thin layer of sugar evenly over the top of each custard. Ignite the torch to medium. Melt the sugar by moving the flame back and forth across the custard while maintaining a distance of 2 inches between the flame and the surface. The sugar will melt, bubble, then turn into a golden caramel. In less than a minute, it will harden to a delicious crust. Allow to cool for 3 to 5 minutes before serving. Do not brûlée the dessert more than 20 minutes in advance of serving.

Adapted from Food Republic

A twist on your avocado toast

Photo Credit: Alaska from Scratch Photo Credit: Alaska from Scratch

The avocado toast is the pancake of our generation. It is a staple at any up-and-coming brunch place. Actually, let me rephrase. You can’t call yourself brunch in NYC if you dont have some version of this delicious combo on your menu. We love the classic one at Cafe Gitane. Below is a modern twist on the classic dish. 

Ingredients: 2 slices italian or french bread, toasted, 1 ripe avocado, 2 eggs, coarse salt and pepper, Sriracha

Method: Place a non-stick frying pan over medium-low heat. Crack the eggs into the pan, season with salt and pepper and cover. Cook until the whites are cooked through and yolk is still runny. Meanwhile, mash half of the avocado with a fork. Season with salt. Spread half of the avocado mash onto each slice of toast. Then, place the eggs on top of each slice of toast. Drizzle each egg with Sriracha to taste. Serve.

Adapted from Alaska from Scratch

Avocados seen around Foodstand

Event Guide

Your Weekly Guide to Good Food: Jan 19th – Jan 25th

January 19, 2015

The Top 5 Food Events to Check Out This Week

Here are this week’s not-to-miss food events where you can meet folks indulging in their favorite eats, just as much as you do. 

Scenes from The Resolution Supper, hosted by Foodstander Chef Celia Lam (in last week's newsletter!) Scenes from The Resolution Supper, hosted by Foodstander Chef Celia Lam (in last week’s newsletter!)

1. Only 5 Tickets Left for Tomorrow’s Foodstand Spotlight @ 6:30pm!
See The Newest in Good Food: Grab Your Spot Here
Free Entry for Foodstand Beta Community, enter code FOODSTANDBETA
Want to invite friends? Share code FOODSTANDFRIEND

 

2. Wed, Jan 21st @ 7PM|Natural Gourmet Institute|48 West 21st St 2nd Fl|Manhattan

What the Fork Are You Eating?
With grocery store aisles overflowing with products claiming to be “low-fat,” “gluten-free,” or “natural,” it can seem almost impossible to know what’s actually good for you. That’s where certified chef and nutritionist Stefanie Sacks comes in with her new book, What the Fork Are You Eating?, a straightforward blueprint on how to shop for your health. Featuring an aisle-by-aisle breakdown and 50 original recipes, this practical guide helps readers choose health from cart to kitchen. Go hear Stefanie Sacks read from her book and explain how to best navigate the complexity that is our food system.

3. Thurs, Jan 22nd @ 6PM|Invisible Dog Gallery|51 Bergen St|Brooklyn

Good Spirits – The First Ever Brooklyn Edition

It’s time to raise a glass to delicious local food and spirits! Mirrored after one of Edible’s most successful events, Good Spirits Manhattan, Good Spirits Brooklyn will pair acclaimed spirits brands with celebrated local restaurants for an unforgettable evening.

4. Sat, Jan 24th All Day 1-hr Slots|Openhouse|201 Mulberry St|Manhattan

The Big Cheesy: Winter Edition

The only thing better than a good grilled cheese sandwich is six grilled cheese sandwiches paired with a couple of frosty wintery brews from Goose Island. Enjoy the mouthwatering lineup from Sons of Essex, Hudson Common, Eggs Travaganza, Twist and Smash’d, Mrs. Dorsey’s Kitchen and Fame by Alex Mitow. Tickets are $30 and you’ll get a chance to vote for your favorite in the Big Cheesy People’s Choice Award.

5. Sun, Jan 25th @ 3PM – 8PM | Blue Hill at Stone Barns|155 Varick St|Manhattan
Sausage & Beer: 10th Annual + Final Dinner
With local beer and bangers, Blue Hill at Stone Barns‘ annual dinner is the meal everyone wants in on. On the menu: beer from New York State breweries including Elmsford’s Captain Lawrence, Peekskill Brewery, Brooklyn-based Kelso and Evil Twin, plus sausages from Stone Barns itself and Flying Pigs Farm in Shushan, New York. As an added bonus before the meal is an interactive cocktail hour with sausage-making demonstrations and a Q&A with farmers. Visiting chef for the event is Johnathan Adler, executive chef atFranny’s, maker of local, organic pizza and Italian fare in Brooklyn. To reserve your spot, call (914) 366-9600. Tickets go for $198 per person. Watch The Sausage and Beer Dinner Chronicles, a video from Blue Hill about sausages and beer to whet your appetite!

Event Guide

Your Weekly Guide to Good Food: Jan 5 – Jan 11

January 6, 2015

The Top 5 Food Events to Check Out This Week

Here are this week’s not-to-miss food events where you can meet folks indulging in their favorite eats, just as much as you do. 

1. Tues, Jan 6th @7:30PM | Symphony Space | 2537 Broadway | Brooklyn

Five Boroughs Food Talk: Brooklyn as a Brand

The word “Brooklyn” alone evokes images of artisanal popsicles, mason jars filled with pickled produce, and delightfully labeled home brews. Brooklyn has become the “it” spot for trying something new or reviving something old with a twist, and food is certainly part of this borough’s burgeoning brand. Join host Gabriella Gershenson in a lively discussion with Eric Demby, co-founder of Brooklyn Flea, Allison Kave, co-owner of Butter and Scotch, Marty Markowitz, former Brooklyn Borough President, and Rachel Wharton, editor in chief of Edible Brooklyn on how Brooklyn is becoming a brand.

2. Tues, Jan 6th @ 7PM | Court Tree Collective | 371 Court St | Brooklyn
Cheese Tasting with Wine
Never be afraid of the fancy cheese shop again! The Court Tree Collective is a group of artists with a shared aim of bringing art and cultural events to the Carroll Gardens neighborhood of Brooklyn and in this guided cheese tasting, they will cover all the basics – from cheesemaking and history, to the science of taste and the art of presentation – all while sampling 8 phenomenal cheeses that represent the best of their region and style. Be ready to entetain and impress your friends with your newfound cheese mastery! Wine will be provided – for educational purposes, of course!

3. Fri, Jan 9th @ 6:30pm | Foodstand HQ | 115 5th Ave | Manhattan
Foodstand Exclusive: New Year, New Pantry: A Food Swap Soirée

4. Sat, Jan 10th @ 12 PM | Pier 41 | 174 Van Dyke St | Brooklyn

Fleisher’s Pig-to-Pork: Butchery 101

Join Fleisher’s for a hands-on, craft butchery experience at the company’s whole animal breaking facility. The day will include a whole pig butchery demo by their skilled butchers, reviewing anatomy, primals and cooking tips as well as hands-on butchering experience breaking down a whole animal into retail cuts. Further discussions will take place on sourcing, sustainability & labeling in the local food system over meaty snacks. From their Red Hook community, Stumptown coffee & Sixpoint beer provided during the class. Fleisher’s request that all attendees wear closed-toe shoes and bring warm clothes.

5. Sat, Jan 10th @ 1PM – 4PM | Jimmy’s No. 43 | 43 East 7th St | Manhattan
Cider & Cassoulet Guided Tasting
Are you ready for some cassoulet? Jimmy’s will be be featuring cassoulet on their menu starting with this preview event on Saturday. From 1-4 p.m. you’ll get three styles of cassoulet with 10 different cider pairings. For the past two years this has been one of the restaurant’s favorite events, a casual and intimate guided tasting with cassoulet!

Ingredient Feature

EGGS – All up in here

December 30, 2014

Eggs! What does it all mean?

If eggs are a part of your diet, they are popping up in everything this time of year – breakfasts, midnight snacks, sweets, stews, drinks, face masks, and more. Buying eggs can be one of the most confusing experiences, so we thought it was about time we tried to make sense of it all. A few tips from our team:

#1: If available, get eggs from the farmers market. You can ask all your questions to the person who raises the birds.

#2: Eggs from birds that are treated humanely, have space, and have access to the outside, tend to be better for eaters as well as for the birds. Look for these labels:

  • Cage free: No cages, live inside
  • Free-range / Free-roaming: No cages, mostly live inside, with some access to the outside
  • Pasture-raised: No cages, live inside and outside every day, living a pretty natural life.
  • Look for these certifications: Food Alliance Certified, Certified Humane, Animal Welfare Approved

#3 When birds are well-nourished, the eggs will also be better. Look for these labels:

  • Organic: no cages, live mostly inside, and are fed all-vegetarian, organic diet, no antibiotics
  • Antibiotic-free: generally it means no unnecessary antibiotics are administered. Look for “antibiotic-free” paired with “USDA Process Certified” to know the claim is verified.

#4: Watch out for these labels that don’t mean much. They are marketing fluff.

  • Natural – no meaning or regulation
  • Farm fresh – no meaning or regulation
  • United Egg Producers Certified – this just means they are eggs, and nothing more.
  • Hormone free – It’s illegal to give hormones to egg-laying birds

Looking for egg substitutes this holiday season? Here are our favorite replacements for 1 Egg

  • 1/2 Mashed banana
  • 1 Tbsp ground flax seed + 3 Tbsp water, blended
  • 1 Tbsp chia seeds + 1/3 c water, mix and let sit for 15 minutes
  • 1/4 c unsweetened applesauce

What to do with eggs #1: Shakshuka – Skillet Sensation

Photo Credit: Green Kitchen Stories

We love this dish, as do a lot of you because it’s hearty, savory, nearly impossible to screw up, and great for sharing… or not.

Ingredients: 2 tbsp olive oil, 1 onion, 2 garlic cloves, 1 red bell pepper, 1 tsp paprika, 1/2 tsp cumin, 1/2 chili, 2 cups kale, 1 handful basil, 2 cans plum tomatoes, 6 free-range eggs

Method: Heat oil in a skillet and add chopped onion and garlic and cook for 5 min. Add chopped bell pepper, chili, cumin, and paprika and cook or 2 minutes. Blend kale and tomatoes in food processor and pour mixture in skillet; cook for 15 min. Salt & pepper to taste. Create divots in sauce for eggs and carefully crack each one into the sauce. Cover with lid and cook for 5 minutes. Top with basil and serve.

Adapted from Green Kitchen Stories

Eggnog – It’s Better Than You Remembered

Photo Credit: Food52

Either you love it or you hated it when you were a kid, but eggnog is here to stay. It’s even popping up on menus at some of our favorite NYC spots, including Bubby’s and Maialino.

Ingredients: 2 oz rum, brandy, or bourbon, 3/4 oz cream, 3/4 oz sugar syrup, 1 egg yolk

Method: Combine everything in a shaker and shake vigorously for 10 seconds. Add ice, and shake again. Strain into a class and top it with freshly grated cinnamon or nutmeg.

Adapted from Food52

Eggs seen around Foodstand

Dark molten lava cake
Egg, Butter, Dark Chocolate, Granulated Sugar, Self-raising flour

Made by @retard_likeme

 

Custard
The sugar caramelization is still toasty. The custard is silky and creamy in a sense that the egg flavor has never been overpowering.
Egg Yolk, Granulated Sugar, Heavy Whipping Cream, Vanilla bean, egg, Custard

Spotted by Spotthefood at Paul Lafayet in Hong Kong.

Baked butternut squash with avo and egg sprinkled a little sea salt and paprika 🙂
Avocado, Egg, Winter butternut squash

Made by SimplySeema.

Event Guide

Your Weekly Guide to Good Food: Dec 22 – 29

December 23, 2014

The Top Food Events to Check Out This Week

1. SAVE THE DATE! Fri, Jan 9th @6:30pm | 115 5th ave | NYC

New Year, New Pantry

2. Tues, Dec 23rd @ 6:30PM | Brooklyn Brainery | 190 Underhill Ave | Brooklyn

The History of Gin

From the debauched slums of Victorian London to dry martinis and fancy cocktail parties, gin has had a remarkable journey, a story that reflects the ever changing moods and sensibilities of society at large. Join the team at Brooklyn Brainery to explore long and winding history of this beloved spirit.

3. Wed, Dec 24th @ 7PM | Corkbuzz |13 E. 13th St. | NYCChristmas Eve: A Feast of the Seven Fishes

Join the folks at Corkbuzz for a traditional Italian Christmas Eve dinner, featuring seven mouthwatering seafood dishes, all served family style and specially paired with wines chosen by Master Sommelier, Laura Maniec. $125 includes a family-style meal, wine pairings, and tip.

4. Sat, Dec 27th @ 7PM | Downtown Manhattan | NYCHats off: An Indian Inspired Celebration!
Join fellow Foodstander and private chef, Shuchi, for an evening of hats, a 6-course Indian-inspired Tasting Menu + A glass of Bubbly or Holiday Cocktail. BYO always welcome.

5. All week! NYC’s Greenmarkets will have a special holiday schedule

Check the schedule before you head to the market.

That’s all for this week. Nom on, Foodstanders!

Cheers,
The Foodstand team

Event Guide

Your Weekly Guide to Good Food: Dec 15 – 21

December 15, 2014

The Top 5 Food Events to Check Out This Week

Here are this week’s not-to-miss food events where you can meet folks indulging in their favorite eats, just as much as you do. 

A Photo of the audience from our most recent Foodstand Spotlight A Photo of the audience from our most recent Foodstand Spotlight

1. Monday, Dec. 15th @ 6:30PM | Foodstand HQ | 115 5th Ave | NYC
Foodstand Spotlight – Almost Sold Out!

2. Tues, Dec 16th @ 7PM | *LOCATION CHANGE* Pegu Club | 77 West Houston St | NYC

NYC Slow Food NYC Happy Hour

Slow Food NYC is the NYC chapter SlowFoodUSA, dedicated to good, clean & fair food for all New Yorkers. The Slow Food NYC Happy Hour is an opportunity to talk to the leadership of Slow Food NYC and let them know what you have in mind — Got a great idea for an event? Looking for ways to get involved? Want to learn more about Slow Food? Just looking to have a relaxing drink with other “Slow” minded people? The Slur is your opportunity – free and open to everyone.

3. Wed, Dec 17th @ 7PM | Bookstore Cafe | 126 Crosby St | NYC

Brooks Headley and Gabrielle Hamilton In Conversation

Chefs Brooks Headley is the executive pastry chef at Del Posto, New York City’s only four-star Italian restaurant. Gabrielle Hamilton is the chef/owner of landmark Prune restaurant in New York’s East Village and the author of the bestselling memoir Blood, Bones and Butter. Join them as they discuss their new cookbooks: Fancy Desserts (Headley) a dessert cookbook and portrait of an unconventional dessert maker and Prune (Hamilton) an extensive collection of the recipes served at beloved restaurant over the last fifteen years. 

4. Saturday, Dec 20th @ 12-6PM | Pine Box Rock Shop | 12 Grattan St | BK

Say It Ain’t Snow: Vegan Holiday Pop-Ups
FREEZE. And start planning your sleigh ride over to the Vegan Holiday Shop-Ups! Pine Box Rock Shop is hosting a holiday market for all your shopping, gifting, and feasting needs. Discover the best vegan, locally made foods and wares at the only all vegan market in New York City. 

5. Friday, Dec 13th @ 12-6PM|Bohemian Hall| 29-19 24th Ave | Queens

Astoria Market
Astoria Market is an artisan market filled with handmade, baked, and vintage goods. It’s become a popular place for Queens based artists to sell their wares within their own borough. The market is based out of the Main Hall of the famous Bohemian Hall & Beer Garden, so you can enjoy some delightful local beers while you’re at it.

Ingredient Feature

I Yam What I Yam

December 11, 2014

Sweet Potatoes!

Photo Credit: Morning Ag Clips Photo Credit: Morning Ag Clips

Sweet potatoes are a fall and winter root. This starchy and sweet vegetable is most classically used in purees, soups, or holiday meals to warm us up. The most simple ways to prepare sweet potatoes include baked, candied, roasted, and mashed with maple syrup or brown sugar, and fresh herbs of your choice.

How to Buy + Store: The best potatoes are firm, with unblemished skin. Sweet potatoes do not last as long as potatoes on a shelf. Store sweet potatoes in a cool and dark place, and plan to use within a week.

Spicy Sweet Potato Wedges

Photo Credit: Smitten Kitchen Photo Credit: Smitten Kitchen

Ingredients: 1 tsp coriander seeds, 1/2 tsp fennel seeds, 1/2 tsp dried oregano, 1/3 tsp dried hot red pepper flakes, 1 tsp kosher salt, 2 lbs medium sweet potatoes, 3 tbsp vegetable oil
Method: Preheat oven to 425°F. Coarsely grind coriander, fennel, oregano, and red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle. Stir together spices and salt. Cut potatoes lengthwise into 1-inch wedges. Toss wedges with oil and spices in a large roasting pan and roast in middle of oven 20 minutes. Turn wedges over with a spatula and roast until tender and slightly golden, 15 to 20 minutes more.

Adapted from Smitten Kitchen

Sweet Potato and Black Bean Quesadillas

Photo Credit: Mommy Noire Photo Credit: Mommy Noire

Ingredients: 1 large sweet potato, cooked and mashed, 1/2 c cooked black beans, 1/2 cup diced tomatoes, 1 tsp chopped green chilies, 1/2 c shredded cabot cheddar cheese, 4 medium flour tortillas, olive oil to grease.
Method: Preheat oven to 425°F. Combine sweet potatoes and beans in a bowl. Grease sheet with olive oil and place two tortillas on it. Sprinkle each tortilla with 1/4 c of cheese. Divide sweet potato mixture in half and spread on each tortilla. Cover with the remaining tortillas, press to spread sweet potato mixture evenly to the edges, and brush with olive oil. Cook quesadillas in oven for 12-14 minutes and remove when tops are lightly browned. Serve with homemade guacamole, sour cream, or your other favorite toppings.

Adapted from Mommy Noire

Whipped Sweet Potato Spread

Photo Credit: Whole Foods Photo Credit: Whole Foods

Ingredients: 12 cloves garlic, 1 sweet potato, cut into 1/2-inch pieces, 1 c chopped onion, 1/4 cup low-sodium broth, 1/4 cup milk (any), 1/4 tsp cinnamon, 1/4 tsp ground cumin, 1/4 tsp turmeric, 3 tbsp minced fresh parsley, 3 tbsp minced fresh basil, 2 tbsp minced fresh chives
Method: Preheat oven to 375°F. Roast garlic in foil about 40 minutes or until cloves are soft. Cool slightly, then cut open cloves and squeeze out roasted garlic. Bring a large pot of water to a boil. Add sweet potato and cook 8 minutes or until tender. Drain. Heat a skillet over medium heat. Add onion and cook about 5 mins. Stir in broth and continue to cook 3 minutes. In bowl of a food processor, purée roasted garlic, cooked sweet potatoes, cooked onion, milk, cinnamon, cumin and turmeric until smooth. Transfer to a medium bowl and fold in basil, parsley and chives.

Adapted from Whole Foods Market

Foodstanders celebrate Sweet Potatoes