At the risk of turning this into a cheese sandwich blog, we pose the following question: What do you get when you take a grilled cheese, arguably the Platonic form of childhood comfort food, and let Anne Saxelby put her spin on it? A decidedly grown-up version known as the Grayson and B&B's Grilled Cheese. As soon as we heard about this new sandwich, Gothamist sped down to the Saxelby Cheesemongers. The first thing that......

New Amsterdam Public’s Jill Slater and Robert LaValva have organized a one-day test run of a public market at the old Fulton Fish space. Called the Wintermarket, the event is part of the non-profit group’s proposal to create a dedicated market in the Seaport space, which these days makes so much sense that it almost hurts, what with everyone talking about grass-fed this and raw milk that. The concept of sustainable food has no value......

September 24: Eat Out '07 It's time for Time Out New York's fifth annual food-stravaganza featuring tastings from over forty participating restaurants and beverage purveyors. Get a bite from L’Atelier de Joël Robuchon, Mai House, or Morimoto while sipping on drinks from Chopin Vodka and Stella Artois. Tickets are $100 and include a copy of the 2008 Eating & Drinking 2008 guide. Skylight Studios, 275 Hudson St at Spring St. 6:30–9:30pm. For more info or......

August 23 & 30: "Get Some" at Bottlerocket Mingle with wine-curious folks at Bottlerocket Wine and Spirit for their singles night, every Thursday in August. 6 to 8 pm. Free wine and cheese. 5 West 19th Street between 5th & 6th Avenues. 212-929-2323. August 25: A Study of Barolo’s Vintage Streak So rumor has it that 1995 to 2001 were some rocking vintages on the Barolo front. The team at Italian Wine Merchants will guide......

When we hear the phrase "American cheese," images of cellophane-wrapped neon orange slices leap to mind. Scary stuff. Anne Saxelby seeks to change that with her new shop, Saxelby Cheesemongers, which opens in the Essex Market in the beginning of May. Saxelby's shop will focus entirely on American cheeses -- cheese from dairies all across the U.S. Saxelby worked at the legendary Murray's Cheese as a cheese maven, and then worked at several farmstead dairies......