Tag: St. John Frizell

This Weekend: Make Flaming Bowls of Punch with St. John Frizell

This weekend St. John Frizell, owner and bartender at Red Hook’s fab bar and restaurant Fort Defiance, will be teaching a class called “FIRE IN THE BOWL!: Hot Drinks for Long Nights” at the Intercourse, also in Red Hook. We’re big fans of hot punch, ‘specially this time of year, and thought we’d pass along the class description.

Save Fort Defiance: Buy Junk Bonds Today!

Many of our friends in Red Hook, like St. Frizell, owner of the area’s much beloved cafe and bar Fort Defiance, are struggling to get their businesses up and running again. Frizell reached out with this plea for help rebuilding, which we thought we’d share:

Best Food Writing 2012: We Made the Cut!

We’re pretty proud of the work we do here at Edible, but it’s nice to hear when other people like what we publish (who doesn’t enjoy a compliment here and there?). The recently released Best Food Writing 2012 includes two stories from Edible Manhattan, as well as several stories from our sister Edibles around the country.

FROM OUR RECIPE ARCHIVES: Fried Kale with Fish Sauce, Mint & Bacon

In our current issue, St. John Frizell takes a closer look at Portland, home of a burgeoning food scene that spans everything from food trucks to craft beer. One of his favorite dishes from his trip to the jewel of the Pacific Northwest was from a restaurant called Smallwares, which calls its culinary approach “inauthentic” Asian.

How to Open a Restaurant the Hard Way

“In dark moments—and there were a lot of dark moments—I would calculate how many cappuccinos I needed to sell to pay off, say, the plumber. The number was always in the tens of thousands.” So reads an often-hilarious piece in the new issue of Gourmet Live by St. John Frizell on his decision to quit his food mag marketing gig to eventually open a restaurant.