Results tagged “stevebrill”

Would you eat something growing in Central Park? One blogger recently took Wildman Steve Brill's foraging tour (check out our interview with him) and found plenty of edible plants in the area.

FILM: Ease in to Halloween with classic horror flick The Innocents, based on Henry James' novella The Turn Of The Screw. Evil and innocence, the strange and the everday, will mingle as you...enjoy complimentary vodka an tapas!

Did you know you can make a salad out of weeds you find in Central Park? Or that there are mushrooms you can gather for free that taste just like chicken? There's plenty that you can find and eat in the city's park system and The Wildman Steve Brill is just the guy to show you where and how. Gothamist sat down to chat with New York's best known naturalist about the evils of lawns, the effects of global warming, and where to find some delectable free fruit.

Customizing your wedding is standard these days, and wedding planning businesses aren't the only ones who are benefiting. There's been a boom in people applying online to be ordained to officiate friends' and families' weddings. But there's an unexpected catch: Sometimes those Universal Life Church ordinations aren't legal in the county or state where the wedding is being performed!

Burdock root, also known as gobo, tastes something like a nutty artichoke potato. The long, slender, flexible roots don't look like much, but they have a lot of flavor if you slice them thin and braise them to bring it out. Don't bother peeling off their thin skin, which is both tasty and good for you.

The fourth issue of Diner Journal, a magazine prepared in-house by the collective talent at Williamsburg restaurants Marlow & Sons and Diner, has just been released. The magazine is published quarterly and explores the benefits of a close farm-to-table connection between local suppliers and the home cook. Diner Journal also dotes on the benefits of seasonality and locality; the new issue is dedicated to Summer foods. Executive chef (at both restaurants) Caroline Fidanza has written a seafood primer that advises cooks to leave fish mostly unadorned and simple. She does some PR for the much-maligned and ignored bluefish (incredible when really fresh; Fidanza prefers baking bluefish filets to other methods). Another suggestion is that a pinch of smoked paprika goes a long way in a batch of homemade tartar sauce.

-Food and Wine magazine released its Best New Chefs 2007 list earlier this week. April Bloomfield, the 32 year-old chef and co-owner of West Village gastropub The Spotted Pig, is among the ten honorees to be featured in the magazine’s July issue. Eater attended Wednesday night’s announcement party at 7 World Trade Center and watched “everyone who has ever been on an episode of Top Chef” party like it was 1999, the not-so-distant year that Rocco DiSpirito was named a F&W Best New Chef.