From the very first sip, VerVino, the dry vermouth released this week by Channing Daughters Winery in Bridgehampton, is so mysterious and complicated and compelling that it’s hard to know exactly what to do with it.
Author and activist Wenonah Hauter shops local, seeks out humanely-raised meat and even runs a working farm in Virginia. But, as she points out in her new book, Foodopoly, which she will be reading from this weekend, voting with our forks–as great as it may be–isn’t enough.
’Tis the season of pendulous muskmelons, bruise-prone tomatoes, over-ripe plums. These sun-soaked treasures are never sweeter or juicier than now, when farmers pull them from sun-soaked fields that prod plants to swell fruit.
A summertime art residency where collaboration depends on cross-cultural, communal eating.
Just in time for the dog days of summer, we are proud to welcome our new sister magazine, Edible Long Island. Whether you live on Long Island, or want to spend more time there, Edible Long Island is your guide to the burgeoning food and drink culture of Nassau County and western Suffolk counties.
The cocktail portion never fails to impress with cooks outdoing cooks as they sling clams, corn, duck, tomatoes and other timely harvest. Since this is a family affair, among those cooking will be current Hayground parents Chef Jason Weiner of Almond restaurants and L&W Oyster Co, and Christian Mir of the Stone Creek Inn.
From sorbet to oysters, there is a bumper crop of food startups that hit the streets just in time for summer. From sorbet to oysters, here’s how we’re re stocking our summer pantry.
Citizen science comes to Montauk with the region’s first no-kill, satellite-tagging shark tournament July 27-28, a collaboration of fishers, artists and conservationists. Boats will compete for $10,000 in prizes, and help preserve shark populations.
Grab your ticket now for the Great Chefs Dinner to benefit the Hayground School’s cutting-edge cooking curriculum. It’s shaping up to be one of the tastiest events of the summer, and Edible will be there.
For us at Edible, the act of supporting your local food and drink maker is always patriotic. It helps create “a more perfect union,” between farmer and eater, so to speak. To sweeten the deal, consider the American flag tart at Lucy’s Whey and some other locavore suggestions for this historic weekend.
If you have never visited the Watermill Center, consider tomorrow’s openhouse tour, the last of the season, before several dozen artists in residence–dancers, painters, actors–descend on the center for a summer of creative collaboration, and communal living that includes a rooftop veggie patch and international meal sharing.
‘It’s definitely time for a trade show in Brooklyn focused exclusively on the borough’s talented tastemakers,’ said Edible Brooklyn publisher Stephen Munshin to kick off Brooklyn Eats, a showcase of more than 100 local food and drink makers organized by the Brooklyn Chamber of Commerce as this boro’s answer to Manhattan’s Fancy Food Show.