… “Hope is contagious.”
This month, it’s time to put our money where our mouths are. In the holiday spirit of giving a little something back. Together with the aid of amazing food artisans, The Gastronauts Adventurous Eating Club and I have organized an all-out, blow-out of a foodraiser to help the hundreds of thousands of people affected by the devastating Typhoon Haiyan that pummeled the Philippines last month.
And the entire Filipino food community is coming out to help, feed us amazing things, and show off their wares. There’ll be whole-roasted lechons, balut, venison adobo; Landhaus is making pork sisig, goat longaniza, and oxtail tacos; and The Woods is donating a open bar from 7pm to 10pm and making some special drinks. And that’s just for starters.
Suffice to say, this is going to be seriously great. We even built a website for the dinner.
We’re so excited, and the need in the Philippines is so great, that we’ve decided to go big on this one. So, for the first time in Gastronaut history, we’re opening up the event to the public. This means we need you to:
Seriously, check out the insane food lineup below and try to tell us that you’re not salivating. You’ll never see all these things in the same place again. And while you gorge yourself and try to empty The Woods’ bar, you’ll be helping us do something good for someone else.
Oh, and tickets are only $50 — so you won’t have to sell a kidney to come eat kidneys at dinner. And it’s tax deductible, which basically means Uncle Sam wants you to party.
Below is a list of all the fun partners:
“It’s a win, win, win, win, win.”
Meet Sean Barrett, the co-founder of Dock to Dish, the first community supported fishery in Long Island, New York. A few years ago, during a trip to San Sebastian, Spain, Sean noticed a very different practice occurring among local fishermen. They were selling their day’s catch directly to restaurants that lined the harbor. Diners were experiencing the freshest fish, straight from the sea to the table. This inspired Sean’s idea of Dock to Dish, a revival of an old way of life, where customers buy their fish directly from the source.
In today’s model, the chain of custody isn’t as direct as you might think. Sometimes a single piece of fish can pass through a surprising number of supply chains, even reaching other countries before it arrives in a customer’s hands. Sean’s idea is to eliminate the number of hands that touch a piece of fish to preserve its quality and freshness. To give people what he believes they’ve been missing: a fisherman’s fish. A fish so fresh, members prefer to eat it raw, no matter the variety, because each fish is guaranteed to be less than 24-hours to your table. Enjoy his story.
Dock to Dish is always growing, and is currently making plans to accommodate new members. To find out more, click here. Recently, Sean launched a new restaurant supported fishery program in New York, with the help of Blue Hill, Le Bernardin, Telepan, The Spotted Pig, Breslin and Nick & Toni’s. Find out why “New York’s largest fishing port is undergoing a return to awesome.”
Thanks for watching food. curated.! Happy Eating!
“I wanted to make something bigger. Something better. Where the whole is greater than the sum of its parts.”
Meet Ella Nemova, the Founder and Chief Faux Gras-preneur of The Regal Vegan, an artisan food company in Brooklyn focused on decadent vegan treats. Ella is a force to be reckoned with. Spend just a few hours with her and you immediately get swept up into her whirlwind of ideas and epiphanies about vegan food. Her opinions are fiery, and her suggestions eye-opening. All stemming from a mini-diet experiment that changed the way she ate forever. Before I knew it, I found myself picking apart my own diet, wondering why I didn’t talk about “feeling amazing” or “feeling energized” as often as she did. This is what I love about exposing myself to passionate individuals, the belief in what they do is so strong, you feel this pull become part of it. Like osmosis. And just being around Ella, I started to feel good already. Try it yourself sometime!
As Ella explained to me, “decadent and vegan are not usually used in the same sentence.” She wants to change that. Starting with her Faux Gras and Basilicotta vegan spreads, she wants to help satisfy our cravings for meat and dairy with alternatives that actually tasted rich – introduce food items that wouldn’t make you second guess a meat replacement. Enjoy her story! I hope it convinces you, not to stop eating meat entirely, but to peer into the food landscape and see what you’re missing. I’ve never had cardoons. Now I’d like to know what they taste like. Thanks Ella. Thanks for sharing the exciting possibilities of a vegan diet. The plant world awaits us all.
“Since posting your [food. curated.] video, business has doubled. It’s great! And all the dishes featured, everyone asks for now.” -Valentino
It was a perfect afternoon on Saturday for celebrating the best street food vendors in New York City. And as far as happiness goes, there wasn’t a prouder smile than Valentino’s. It took The Chipper Truck chef/owner many years of long hours and hard work to finally be recognized as one of the city’s top food trucks. He felt so honored to be there, sharing his passion for Irish food – you could see it on his face – and I felt really lucky to see them shine and be discovered too.
Throughout the day long celebration, my maverick photographer, Andrew St. Clair, snapped a few pictures of me catching up with friends, finalists and last year’s winners. A big congrats to El Olomega Food Truck for taking home the Vendy Award Cup for Best Food Truck of 2013. If you haven’t tried their secret pork & cheese pupusa recipe, you must head to Red Hook STAT.
Please get out there and support these amazing street food vendors with your fork. The list of all the NYC Vendy nominees and winners are here. Enjoy the pics!
Thanks so much for watching their inspiring stories here on food. curated.! It was a blast to be the Vendy’s Official Storyteller for yet another year. Happy Eating!
“I think the misconception is that the talent isn’t here like it is in the city.”
Meet Brian Alberg, the Executive Chef and Director of Food & Beverage, at the historic, 200+ year old, Red Lion Inn, a farm to table restaurant in Stockbridge, MA. Brian, along with a small handful of chefs, are responsible for updating the current restaurant landscape in The Berkshires, proving to locals and visitors that their food can compete with the high quality dishes and service found in the big cities. At The Red Lion Inn, you can experience the past with a food program that champions the future: small farms, farmers and food artisans. Locally grown produce and whole animals from the area are honored here, inspiring dishes that make you appreciate the terroir of this special farm community. Enjoy Brian’s story. I hope he inspires you to head upstate for a visit!
OR, to experience something even more unique, Brian will be showcasing the very best of The Berkshires at his Outstanding in the Field Dinner, September 8th, at Hancock Shaker Village in Pittsfield, MA. Set outdoors amidst a beautiful backdrop, you can taste for yourself how Brian is truly inspired by the area. Just take a peek at the menu below.
Outstanding in the Field Menu for Sunday, September 8:
Passed Hors d’oeuvres
Berkshire Valley Beef Summer Sausage, Half-sour Pickles & Grain Mustard
Joshua’s Farm Deviled Eggs with Nancy Fuller’s Roasted Beet Relish
Willow Brook Farm Sweet Corn Pancake with Rawson Brook Farm Monterey Chevre
Dinner (Served Family Style)
Chilled Smoked Farm Girl Farm Tomato Soup with Olive Oil-poached Turnips
Howden Farm Sweet Corn & Berry Patch Tomato Salad with Equinox Farm Arugula & BBQ Meat Market Bacon
Wanabea Farm Rabbit and Raven & Boar Pork Shoulder Choucroute, Parsnips, Carrots & Smoked Caraway
Wood-grilled La Belle Farms Duck Breast, Foggy River Farms Kale Hash & Buttered Indian Line Farm Celery Root
Dave’s Melons with Berle Farm Crowdie & Berkshire Wildflower Honey