It’s going to be a slow week as we savor what’s left of summer. Here are a host of events and stories perfect for while you’re taking it easy.
What We’re Doing:
Monday: Taste the newest brew from Brooklyn Brewery, their Tripel Burner with notes of licorice root.
Tuesday: Chef Eric Ripert is going to talk about his memoir, 32 Yolks, with fellow chef Alex Guarnaschelli at MOFAD.
Wednesday: Do a bar-hopping tour that will take you from a place Abraham Lincoln visited to a German beer garden, with Japanese and Korean spots in between.
Thursday: Visit Branch Ofc. in Crown Heights for a pop-up dinner collaboration from Monk’s Meats and Heirloom Vegan Eatery.
Friday: Do a Friday Williamsburg Bites Brooklyn Food Tour for a guided seven-stop sampling of the best of the area.
Saturday: Tour Kings County Distillery and get a taste of their grapefruit jalepeño moonshine to toast to summer.
Sunday: This Brooklyn Bridge Park walking tour will school you on history, design and more.
Coming Soon: We have a German Feast panel coming up at Brooklyn Brewery on October 5, and get a taste of a wide range of global cuisines at Edible Escape on October 20.
Stories We’re Reading:
Your Food Policy Guide to the 2016 Election https://t.co/BANC4QxFD2 @LuckyPeach pic.twitter.com/PtfVr1NU6b
— Civil Eats (@CivilEats) August 25, 2016
How some folks in San Francisco are creating a sustainable environment by eating fish.
In New York City, a marine life tally looks at the city’s rivers.
I just published “Why I’m empowering 1,000’s of millennials to become #realfood entrepreneurs through Vertical…” https://t.co/5Eg7Mtqrqx
— 𝙺𝚒𝚖𝚋𝚊𝚕 𝙼𝚞𝚜𝚔 🤠 (@kimbal) August 23, 2016
Governor Cuomo has poured $20 million into a program that will increase access to locally grown food.
On our radar:
It isn’t too late to join a CSA!
The Brooklyn Chamber of Commerce has great job listings.
Feeds We’re Following:
Want to feel tropical even though you’re not going on a trip? Head to Black Flamingo for cocktails and veggie tacos.
A little jealous to have missed out on this mac and cheese by That’s Cheezy, a local vegan cheese maker.
How to stay cool:
Last week, we watched bartender Cyllan Hicks shake up a Dewar’s Sour Rouge on Facebook Live. This week, make his other egg-free take on the whisky sour at home:
2 oz. DISARONNO
1 oz. lemon juice
½ oz. simple syrup (1:1 ratio of sugar and water)
4-6 Generous dashes of Angostura Bitters
Shake and pour over rocks. Add dashes of Angostura Bitters. Garnish with lemon peel.