Cook Out NYC • July 10th, 2011 12pm-5pm
Brought to you by Food Karma Projects (producers of Pig Island, Meatopia 2010 and Brewers 4 Brewers), Cook Out NYC is the pinnacle event in the third annual “July Good Beer Month”. The day-long event will include outdoor grilling and BBQ by chefs and pitmasters; custom beers from local craft breweries Barrier, Sixpoint and others; food events and a NY country fair vibe. Continue reading
In addition to the nightly dinners, during the day JBF LTD will serve up a café-style lunch (prepared and sold by Great Performances) with a side of interesting, entertaining, and delicious programming (with the help of Food Network, Cooking Channel, and our other premium partners). The space will be open daily (except Mondays) from 11 am to 4 pm, with regularly scheduled programs starting at 2:30 pm. There will also be tastings, giveaways, merchandise to buy, and more. Now onwards w/ the daytime schedule…
Brooklyn is home to every food business possible. Artisan pickles, jerky, cupcakes, kimchi, jam, chocolate, mustard–whatever the condiment or gourmet treat, someone here is attempting to perfect it. But how profitable is the artisan food business?
We’ve invited some of the most experienced specialty food entrepreneurs in Brooklyn–Anton Nocito from P&H Soda Co., Allison Robicelli of Robicelli’s, Kelly Geary of Sweet Deliverance NYC, Susan Povich of Red Hook Lobster Pound, Bob McClure of McClure’s Pickles, and Chris Parachini of Brooklyn Grange/Roberta’s–to tell aspiring artisan food moguls how hard it really is to pay the rent with small-batch food.
Rolling in Dough or No? is our third Business and Pleasure event, a series of freelancer-centric workshops and networking opportunities hosted by Brooklyn Brewery. Continue reading
Signage (Courtesy: Yelp)
At the helm of the kitchen is Hooni Kim of Daniel and Masa fame. Located in Hell’s Kitchen, a neighborhood inundated with Thai food, it distinguishes itself as a new player. Its niche are dishes are served ‘Tapas’ style (sharing plates), perfect for those like myself who suffer from tongue fatigue easily. The only difference between here and a Tapas joint is that each dish here will set you back a few bucks more, and before you know it you’re washing dishes there. Continue reading