Have you ever slugged down a refreshing craft beer from Bridge and Tunnel Brewery in Bushwick? How about a fine pour from Vermont’s coffee infused Beanery Brewing? With the annual NYC Brewer’s Choice event, lovers of suds from around the five boroughs flocked to Brooklyn’s Sanders Studios on Wednesday night to experience the thrill of sampling dozens of local beers as part of New York City Beer Week- celebration of drunken entrepreneurship. Fortunately there was also a smattering of delicious fare to sample alongside each three ounce pour, as well as bags of Lawless Jerky and Peeled Apple Clusters for attendees to load up on and bring home for later consumption.

Brewmakers large and small convened inside of the rustic and sizable space where local favorites like Other Half and Carton Brewing stood beside Captain Lawrence and Southern Tier to the delight of the hundreds of assembled guests on hand. With pours of SMASH Beer from Big Alice Brewing Company in hand, it was literally off to the races to fill up on tasty local fare. Chef Jacques Gautier of Palo Santo was front and center rolling some fresh flour tortillas and stuffing them with piping hot beef for one of the most savory two-bite “Tacos” that we’ve enjoyed in recent weeks. Served on a newspaper square, the small serving was both authentic and crowd-forming, with a long line of awaiting guests that lasted all evening long.   From the bulbous and juicy “Mini Hot Dogs” at B.B.D.’s to the array of stinky and creamy cheeses and breads at Bobolink Dairy and Bakehouse to a scrumptious bite-sized cracklin’ morsel from Mile End Delicatessen, it was fairly easy to keep one’s mouth moving throughout three and a half action-packed hours.

Fittingly, after fiery tastings courtesy of NYC Hot Sauce Company, we had plenty of options to extinguish the burn. Among the finest beers that we sampled all evening, Brooklyn Brewery’s “Improved Old Fashioned” was downright outstanding. The malt focused barrel-aged rye ale packed nearly 13% AbV into each mouthwatering sip- replete with a touch of orange and nutmeg that allowed the innovative beer to resemble the iconic cocktail. We chatted briefly with Brooklyn’s inventive brewmaster Garrett Oliver before heading in for a chat with Damian Brown of Bronx Brewery. One of the New York area’s most rapidly growing outfits, the Brewery’s specially crafted “Get Rich or Dinkleweizen” was among our favorite of the many Smash styles being served. Brown wouldn’t allow a soul to receive the beer unless each guest recited its name aloud and after two (or ten) attempts, we slugged it down in loud and boisterous fashion.

Other brew houses like Two Roads Brewing (“Worker’s Stomp Saison”), Keg & Lantern (“Gastronomical IPA”), Shmaltz Brewing Company (“Brewers Wanted Pale Ale”) and Threes Brewing (“Superf*ckingyawn”) each delivered some of our other favorites but truth be told- you’d have a hard time not enjoying most of the forty plus beers being poured during NYC Brewer’s Choice. The evening was far from overly crowded, expertly curated and most importantly, was a celebration of local businesses small and large, by some of the most creative mixology minds found in our vicinity.

- Dave Gendelson

The folks at TableHopping.NYC gathered together on Monday evening with the help of some of New York City’s most highly regarded bars for a spirited evening of competition. Williamsburg’s Brooklyn Brewery would play host to the 2015 “Beer Cocktail Showdown,” where inventively crafted beer-infused drinks would be put to the tasters test amid a festive summer night. The only mandatory rule in place: each contestant had to utilize one of Brooklyn Brewery’s own beers in their recipe. With that in mind, we joined the small crowd that had already formed a line outside the Brewery’s front doors in anticipation for some good old-fashioned drink tasting.

With six different participants from Brooklyn and Manhattan, there was plenty of action going on inside of Brooklyn Brewery’s iconic space. The friendly TableHopping.NYC crew eagerly led us inside where each station was adorned with unique wall prints behind them, created by Brooklynteriors. Though the evening was a competition, the combatants could not have been any more accommodating. Candidly, it was the sweeter styles of drinks that immediately caught our fancy. Popular East Village bar Boilermaker started us off with a cocktail called “The Hammock,” where Mixologist Sam Gauthier concocted a seasonal drink infused with banana liqueur that proved to be the perfect kickoff to the summery night. Meanwhile, Jon Katayama of East Williamsburg’s Huckleberry Bar served up a gin-focused drink called “The Hero’s Journey,” paired with lemon juice and Brooklyn Brewery’s “1/2 Session Ale.” Initially, the drink was a bit fruity and frankly the fact that it needed an extra kick left us a bit underwhelmed. But the drink immediately changed the very moment that we mixed in the provided lemon and as a result we were fairly impressed by the finished product.

Guillermo Bravo’s “Pirates Panther Princes” from South Williamsburg’s Featherweight had us salivating at the thought of a sriracha-infused drink, but collectively the cocktail proved to be a challenge for our tastebuds. In similar fashion, The Jeffrey’s “Smoking Aces” courtesy of Jacob Tschetter was an equally acquired taste with the overwhelming peppery flavor profile being a bit too adventurous for us. Opting to return to the sweeter side of things, our favorite cocktail of the evening came from Oficina Latina and Mixologist Luis Zhumi. The Nolita bar served up a “Lychee IPA Beer-Jito,” creatively using hops-heavy beer and tropical fruit to complement each other admirably. The addition of fresh mint- an ingredient that quickly ran out- secretly brought together all of the flavors in brilliant fashion.

Following a final taste of Mixologist Justin Olsen‘s celery juice laden “Dawn Patrol” cocktail, courtesy of Prospect Heights’ Bearded Lady, we headed to the bar area where Brooklyn Brewery generously allowed us to guzzle down some of their beers on tap. We ran the traditional gamut from their “Lager” to their “Double IPA” as the awards presentation was set to take place. The People’s Choice Award went to Luis Zhumi’s “Lychee IPA Beer-Jito” while the Judges voted for Jon Katamaya’s “The Hero’s Journey.” Considering these had been our two favorites, we cheered along with the rest of the crowd with whom we mingled. Summer 2015 is already off to a great start courtesy of the team from TableHopping.NYC who proved on Monday night that sometimes you don’t need to choose between a beer or a cocktail-  you can have the best of both worlds, all in the same glass.

Although more than a dozen Brooklyn restaurants assembled inside of Williamsburg’s famed Brooklyn Brewery on Wednesday evening, the mood rarely shifted from the night’s primary focus. A local hashtag dubbed #FkCancerBK served to represent the enthusiastic defiance shared by the philanthropic guests, the young and afflicted, and the survivors in the room, each of whom would join together in an evening of fundraising. StupidCancer.org is a 501(c)3 nonprofit that seeks to raise awareness for and eradicate young adult cancer. With roughly 72,000 new cases diagnosed annually, the organization provides support and resources for the many young people with seemingly nowhere to turn. But because of the group’s efforts, the people that they touch are left with more than just hope.

With restaurants participating from North Brooklyn, the small but vocal crowd was dazzled by an array outstanding eats, a live dance performance and a string of silent auction items to help fundraise during the course of the two hour affair. At an appropriate time, the evening’s hosts Matthew Zachary and Heather Cahill would welcome each and every guest, taking turns speaking in great detail about their own lives and about their friend Kali Mordaunt-Korzelius. The entire event would be hosted in her memory.

As sobering as the cause was, the mood inside was both inspiring and energetic as folks danced in the tasting room’s center floor behind thirsty beer drinkers ponying up to the bar to refill their choice of Brooklyn Brewery’s finest pours- their tasty “Greenmarket Wheat” and “Sorachi Ace” were absolutely refreshing as always. With brews in hand, we joined a definitively joyous crowd in sampling some of North Brooklyn’s finest dishes- beginning with Grand Ferry‘s fantastic take on a po-boy. Crusted with cornmeal, the “Oyster with Spicy Remoulade” was served fully enveloped in a brioche bun with each warm crispy morsel touching a dollop of the creamy flavorful spread. Speaking of a creamy spread, The Bedford’s “Crisp Risotto Balls” were drizzled with a lemon and garlic aioli that was eerily decadent to truffle oil and the savory piping hot sphere went down in a mere two mouthwatering bites.

Large cooling containers of Van Leeuwen’s Artisanal Ice Cream teased and tantalized our eyes all evening long, with the promises of creamy (and vegan!) “Salted Caramel” and “Peanut Butter Chocolate Chip” scoops. But early on, the parade of samples focused solely on the savory. Heaping portions of a steak filled “Heartland Sandwich” from Kilo Bravo and a rich and creamy plate of “Toluca Sausage with Smoked Egg and Chips” from The Meat Hook were both delicious and particularly distinctive standouts, as were the savory “Mini Pies” from Allswell. The table that we found ourselves returning to time and again however, came courtesy of the team from Marlow & Sons. Placed atop an salty rye crisp, their “House Cured Sea Trout” was a single bite serving that contained texturally opposing elements. Pairing a smooth spread of cream cheese with soft and subtle slices of fish, the delectable serving was held together by the thin crunch of an oil drenched cracker.

In all, 2015′s first “F-Cancer” benefit was nothing short of a huge success both for the organization and for the attendees that came out for the cause. Despite being outbid for several silent auction items ranging from a necklace from Williamsburg’s own Catbird to an evening of fine dining at The Green Table, it was hard not to take away some positive feelings as the evening concluded. For some, the affliction is interpreted as an immediate death sentence- but for others, like the folks we met on Wednesday night, staying positive and focused in the fight allows you to stare cancer straight in the face and say ‘F-it.’

- Jane Van Arsdale

Photos from ‘F-Cancer’ at Brooklyn Brewery

Grand Ferry – “Cornmeal-Crusted Oyster with Spicy Remoulade and Brioche”

Marlow & Sons: “House Cured Sea Trout with Rye Crisps”

The Bedford: “Crisp Risotto Balls with Lemon Aioli“

Kilo Bravo: “Heartland Sandwich” & “Root Beer Float”

  

The Meat Hook:  “Toluca Sausage with Smoked Egg, Cream & Chips”

Battery Harris: “Coconut Rice Cakes with Shado Beni”

Best Pizza: “Frank’s Famous Meatballs”

  

Allswell: “Mini Pies with Kale & Ricotta and  Pork & Pepper”

Pies & Thighs: “Assorted Pies & Cookies”

  

Stranger Candies: “Steak Herbs Caramel” & “Coconut Curry Caramel”

  

Roebling Sporting Club: “Chorizo Sliders”

Van Leeuwen Ice Cream : “Classic & Vegan Scoops”

Check out our coverage from 2013′s “Aki Matsuri” here.

No organization is as appreciative of the lineage and customs of Japan’s remarkable culinary history as The Gohan Society, whose initiatives toward expanding the knowledge of such a storied heritage reaches is focused on reaching the likes of chefs and journalists, artists and artisans- and any City inhabitants in between. Thursday evening, the organization returned to Williamsburg’s Brooklyn Brewery and with the help of some of New York City’s most esteemed restaurants and chefs, hosted 2014′s “Aki Matsuri,” a one night only walk around food tasting of some of the City’s most mouthwatering Japanese-inspired dishes. For three full hours, a few hundred guests would be treated to unlimited pours of beer, sake and wine, a live taiko performance and an unparalleled array of eats from some of the most recognized restaurants in the country.

The term “Aki Matsuri” is a celebration of Japanese heritage and as such, the word celebration is perhaps the best way to describe Thursday evening’s tasteful affair. The Brewery was swarmed by guests filling up on cups of “Brooklyn Blast” and “Brooklyn Oktoberfest” among eight other alternatives as they weaved their way from food station to food station. With more than a dozen purveyors on hand, there was no shortage of delectable fare from which to choose- though we certainly had earmarked some of our favorites prior to stepping inside.

It’s certainly a rarity to see the likes of Jean Georges, Morimoto, Boulud Sud, Gramercy Tavern and Red Rooster Harlem manning tables all in one place, but with the evening’s cause such a noble one, each restaurant seemed to prioritize having a presence at “Aki Matsuri.” With an oil-lacquered bread stick jutting out from the otherwise clear bowl, Jean Georges’ “Sea Trout and Oyster Tartar” was an immaculate way to begin our evening. The chilled raw seafood was incredibly fresh and with a lemon squeeze, paired excellently with the crisp and soggy salted brown bread. Speaking of savory pairings, the “Pork Belly Adobo Ramen Burger,” though a bit of a departure from the classically invented collaboration, was still delicious in its own right. The team of Keizo Shimamoto (Ramen Co.) and Neil Syham (Lumpia Shack) enveloped fatty hunks of pork belly in Sun Noodle patties atop a dousing of chili and soy glaze and the final product worked together admirably.

Between bites, we joined dozens of other guests in perusing the long table of silent auction items which ranged from Japanese knives to one-of-a-kind New York City dining experiences at spaces like Oceana, Talde, Bouley and more with all of the proceeds going to the Gohan Society’s Chef Scholarship. The result of the evening’s fundraising? To send two local and accomplished chefs to Japan to apprentice under some of the country’s finest culinary minds. Though our resulting bids came up short, it was encouraging to see the philanthropic guests in attendance all bidding up their auction items in friendly competition for such a worthy venture.

From there we picked on some fantastic “Passed Hors d’oeuvres” of sushi courtesy of Hasaki and some freshly boxed “Hako Sushi” from Blue Ribbon before moving a bit away from the seafood. The newly re-opened Park Avenue Autumn‘s pork-based “Kurobuta Schnitzel” was utterly fantastic. Deep fried and topped with a pear slice and some capers for garnish, the result was a piping hot and well seasoned delicacy that mixed sweet and savory elegantly. And while we’re used to consuming only the freshest selection of raw fish from Nobu, the restaurant’s “Umami Wings,” traditionally meaty and tangy with lime and pepper for garnish were equally as sought after. But we’d be remiss if we failed to mention Hakata Tonton‘s outstanding “Braised Pork Belly with Sansyo Rice.” Beautifully plated with a rich and savory flavor profile, the restaurant’s barking chef immediately drew our attention to his dish and after tasting the piping hot offering, which combined a wasabi glaze with the salty cured pork, we made sure to return for seconds.  Maybe even thirds.

As the affair neared its conclusion, our friendly conversations were halted by the booming sounds of drumbeats and the entire room of guests filed near the front of the space to collectively marvel at the evening’s live taiko performance. The four musicians captivated the remaining crowd, managing to veer their attention away from the sea of food that surrounded them and focus solely on the dulcet flute notes and banging drum sounds that filled the Brewery’s space. In many ways, closing out the evening with the musical performance was indicative of the 2014 “Aki Matsuri” as a whole in that it was completely unique and even garish in that it served to show off all that is wonderful about being a part of Japanese culture in everyday City-life. And that’s certainly something worth celebrating.

- Jane Van Arsdale

Boulud Sud: “Miso Cured Salmon with Charred Nori Aioli, Citrus Ponzu & Crispy Tapioca”

All’onda: “Soba Noodle with Tomato Water and Shio Konbu”

Park Avenue Autumn: “Kurobuta Schnitzel with Pear Mustard & Crispy Capers”

Jean Georges: “Sea Trout and Oyster Tartar”

The Sea Grill: “Aji Tataki with Matsutake Gohan ‘Chazuke’“

Keizo Shimamoto x Neil Syham: “Pork Belly Adobo Ramen Burger“

Hasaki: “Passed Hors d’oeuvres“

 

Blue Ribbon: “Hako Zushi“

Nobu: “Umami Wings”

Red Rooster: “Black Sesame Panna Cotta with Devil’s Food Cake and Kumquat Jam“

Morimoto

Gramercy Tavern: “Marinated Fluke, Citrus, Radish and Trout Roe” & “Grilled Wild Mushrooms, Corn and Mushroom Broth”

 

Hakata Tonton: “Braised Pork Belly with Sansyo Rice”

If you took a gander at our list of October’s Can’t Miss Events, you would have noticed that Edible Brooklyn’s “Oktoberfest” stood at the very top- fitting, given that it took place on October’s first night. Dozens of patrons flocked to Williamsburg’s Brooklyn Brewery on Wednesday night for an evening to celebrate traditionally inspired German fare alongside array of endless suds courtesy of the area’s most notable brewmaster. Smiles ran aplenty throughout the Brewery’s main space as the communal fare and communal seating had us harkening for the days when were were traipsing around Germany in lederhosen, trying to secure that authentic experience that’s been so often glorified for beer drinkers.

Though the dinner service would not begin until 7pm, we arrived just prior to the 6pm start time, joining a line filled with enthusiastic eaters that stretched outside to North 11th Street. Once inside, we were greeted by a far more formal setting than we’re used to- with the long wooden tables outlined by place settings of table wear from VerTerra. Without hesitation guests threw down their belongings at a given bench and jumped at the opportunity to sample full pours of Brooklyn Brewery’s finest. Their incomparable “Sorachi Ace,” a 7.2% Belgian Saison was our beer of choice, but seasonal favorites like the “Oktoberfest” and pleasant servings of “Post Road Pumpkin Ale” were equally as satisfying.

Shortly before 7pm, the evening, catered by the pairing of Nick Suarez (Backyard Cooking Company) and Theo Peck (Peck’s) was slated to begin as our first basket of fresh “Homemade Pretzels” landed in the center of our table. With a generous helping of mustard nearby, we thoroughly swabbed each soft circular piece, lapping up every bit of yellow substance from its serving plate. Following the pretzels, a wooden tray replete thick sliced black bread and a creamy “Biale Dip” paired with a bed of sliced apples (grabbed from Suarez’ house nearby) and “Homemade Pickle Spheres” from The Gefilteria made their way to our table- and lasted momentarily before a sea of hungry hands grabbed toward what was left.

Pours of Brooklyn’s “Weisse,” a sweeter Bavarian wheat beer, proved pivotal in pairing with the Oktoberfest’s main course. To no surprise, a heaping portion of savory “Pork Belly, Sauerkraut, and Bratwurst” would next grace our table. Their flavors would be enhanced even further by a “German Style Potato Salad,” rife with crunchy mustard seeds and a creamy, hearty consistency. Needless to say, the now entirely filled up room swooned in mouthwatering delight as guests took turns pawing at the quickly diminishing serving platters in front of us. The cured pork pieces were served warm and were deliciously salty, ideally pairing with the chilled sweeter servings of sauerkraut in traditional fashion.

As those around us began to fill up, the beer line resumed momentarily- until the showcasing of “Cider” and “Pumpkin Pie” donuts. The sides of caramel sauce proved unnecessary for this sweet tooth as the goopy and sweet pie filling oozed from the donut’s core and all over our fingers. Guests began to tear into the seemingly endless piles of delicious donuts- some of whom, as you can see from our pictures, even decided to share one donut and meet in the middle. But in German fashion, spirits never wavered through the course of the delectable evening, one that kicked off the month of October in traditionally thrilling style.

- Dave Gendelson

The Brooklyn Children’s Museum opened its doors in Crown Heights in 1899, 114 years ago, and is the oldest institution that caters exclusively to children in the entire world. Through the use of interactive experiences, hands on tools, and upwards of 30,000 historical objects on site, the Museum fosters a positive and fun learning experience for Brooklyn area youths that really captures the intertwining of cultures that makes the borough so truly dynamic. With a borough loyal aesthetic in mind, the landmark would bring together about 100 philanthropic guests and their friends for an informal fall fundraiser called “Imaginations Brewing,” appropriately titled considering the event would be hosted inside of another historical venue- Williamsburg’s Brooklyn Brewery. And with a full on after party held right down the block at Brooklyn Bowl, guests had plenty of reasons to come on out in droves in support of the worthy cause.

Tuesday evening’s festivities kicked off promptly at 7:30pm, where Brooklyn Brewery’s open doors allowed many of the smells held inside to waft out onto North 11th Street. The massive silver beer tanks played as a perfect backdrop to the registration area, which moved quickly for the room full of excited attendees. Immediately we moved to the main space and onto the beer line, where Brooklyn Brewery’s selection of ten distinctive pours were all available to quench our thirst. Grabbing two cups of their “East India Pale Ale” and a perpetual favorite, “Sorachi Ace,” we chatted with many of the Museum’s representatives eager to discuss the many goings on and some of the upcoming programs beginning in 2014.

Positioned far away from the food and drink, we grabbed some quick pictures of the animal life on hand for the “Imaginations Brewing” event- an unnamed stick bug and a skink (a neckless, short legged lizard) named “Oscar”- just two of the many animals on display at the Museum. Between petting the creatures and doing some light arts and crafts, we eventually positioned ourselves near the food spread. Catered by Brooklyn Bowl whose food comes courtesy of Blue Ribbon, we marveled at the massive plates of creamy “Hummus” with olives, tomatoes, and pita triangles, crispy “Fried Calamari” with lemon, cayenne mayo, and chillies, and their “Rock. And Roll. Fries” topped with cajun spice, provolone, and cheddar. But anyone who knows Blue Ribbon knows about their “Fried Chicken,” whose incredibly seasoned crispy skin is indescribably delectable. Dipping each tender piece in a blend of honey and hot sauce, the drumsticks proved a delicious compliment to the “Rack of Pork Ribs,” lacquered in savory barbeque sauce and precisely prepared to fall of the bone and directly into our mouths.

Aside from spending much of the evening learning a great deal about the Museum, attendees were also treated to a full-on tour of the Brewery in two different sessions. Guests were encouraged to participate by asking questions about the space’s history and were taught plenty about its expansion locally and its explosion internationally. With a new bottling machine installed and the space now outfitted for maximum production, Brooklyn Brewery is poised for greater variety in their beers and the opportunity to be shipped even further west as the coming years progress.

The Brooklyn Children’s Museum has been a trailblazer of sorts, with an estimated three hundred other museums following suit by opening up around the world in the many years that followed. After undergoing a major renovation and expansion project a few years ago and by staying ahead of the curve by becoming the first museum to be fully ‘green,’ now is perhaps the best time to pay the Brooklyn Children’s Museum a visit, whether or not you have your own kids.

Whether sniffing around in the garden or in their special ConEdison Greenhouse, picking up a live creature or examining different artifacts, it’s clear that you don’t necessarily to be a child to truly enjoy all that the Brooklyn Children’s Museum has to offer. “Imaginations Brewing” was a celebration and fundraiser for the Museum certainly- but it was also a celebration of the borough itself. It’s beer, it’s food, it’s history- all of which cultivate the ability to bring people together from different walks of live. And it’s also something that is similarly on display every single day inside the historic museum.

The Gohan Society is an organization that is focused on the appreciation of Japanese culture in the United States and honoring the country’s approach to culinary traditions, methods, and as Thursday evening would show, its innovations. Serving as a repository for the education and historical aspects of Japanese cooking methods, ingredients, and techniques, The Gohan Society would bring some of New York City’s most highly regarded Japanese restaurants and chefs into Williamsburg’s Brooklyn Brewery for a truly unique food tasting celebration. The three hour festival entitled “Aki Matsuri”would offer incredible silent auction experiences, a soba noodle making demonstration, and a live taiko performance, alongside some of the City’s finest eats for a three hour extravaganza raising funds for The Gohan Society’s continued expansion.

Guests lined the Brewery’s entrance with anticipation shortly before “Aki Matsuri’s” 6:30pm start time and after whisking through coat check, we found ourselves walking past each of the three aisles of participants and ordering up one of ten Brooklyn Brewery offered beers during the event. With pours of Brooklyn’s “Sorachi Ace” in hand, we immediately began doing some food tasting. As the list of restaurants was announced, we circled one specifically on our list and with tremendous excitement we approached the sought after food sample known only as “The Ramen Burger.” Yes, Keizo Shimamoto, who for months and months was the talk of New York City with his inventive showing at Brooklyn’s Smorgasburg, would have his own station at “Aki Matsuri,” serving up 1/4th sized portions of the makeshift burger that utilizes Sun Noodle ramen discs as the patties. The enveloped burger patty doused with secret sauce was every bit as delicious as we’d hoped, but surprisingly the other participating restaurants were up to the task of matching Shimamoto’s penchant for mouthwatering fare.

While some of the food samples were of the traditional Japanese variety, others were truly unique. In an unorthodox move, Park Avenue Winter and Quality Meats paired up for an outstanding “Cheeseburger Onigiri,” which featured an all beef cheeseburger cased in two thick white rice patties topped with a fiery jalapeno slice. Morimoto meanwhile was serving some of the finest bone marrow that we’ve ever tasted. The “Miso Glazed Roased Bone Marrow” was doused in a chimichurri and was easily pulled from its bone shell and spread atop a crunchy crostini. The otherwordly flavor was decadently rich and candidly, we could have recreated a skeleton with all of our repeat trips to their table and the bones that we rifled through.

“Aki Matsuri” would have been virtually incomplete without some freshly prepared sushi. Soba-Ya‘s methodic soba noodle making demonstration admittedly brought us over toward their table, but their “Soba Sushi”- using buckwheat noodles instead of rice- proved to be a taste revelation. Complimented by a squirt of soy sauce and a creamy white drizzle, the fresh noodles were somehow even tastier than the chilled shrimp that was the dish’s focal point. Also worthy of praise, Blue Ribbon Sushi did a masterful job of made-to-order “Hand Rolls” with fresh tuna and salmon occupying our empty hands. The finished product was everything that sushi in New York City is supposed to be, but seemingly never is- an absolutely delicious sample. We’d be remiss in avoiding some of the other truly memorable offerings from “Aki Matsuri” as Torishin‘s “Chicken Charsiu,” Nobu‘s “Shabu Shabu with Nobu Sauce,” Dassara Ramen‘s “Sesame Szechuan Cold Noodle”and finally, Hakata Tonton‘s “Berkshire Pork Confit” which was unbelievably savory and perfectly fatty for our taste.

Although we failed to win any of the evening’s silent auction or raffles, the 2013 “Aki Matsuri” was a seamlessly run event that provided such indescribable delicious food that we look back with regret at the many meals wasted by not visiting enough Japanese restaurants. The vibe inside of Brooklyn Brewery was one of utter jubilation from start to finish, and for the value of tasting all of the chefs’ phenomenal offerings, and an endless array of tasty Japanese sake, whiskey, and wine, you’d be hard pressed to find a more fun and fulfilling way to spend an evening in New York City. To the organizers of “Aki Matsuri,” we lift our glasses to you. Kanpai!

On the 37th birthday of the Union Square Greenmarket, the collection of outdoor vendors joined forces with some of New York City’s notable restaurants for a one time, weeknight celebration called the Union Square Greenmarket Night Market. The four hour event brought hundreds of gatherers to the area to enjoy live music, a makeshift beer garden, and delicious vegetables, cheeses, and meats on sale from a variety of local farms. Organized by the folks at GrowNYC, the advocacy group forges relationships with farmers and volunteers to work toward promoting fresh locally grown produce for New Yorkers.

Although the event officially kicked off at 4pm, we arrived as the sun was beginning to descend and the Night Market was still fully packed. Unfortunately though because of our delay, fare from the likes of Monument Lane had just run out as we had arrived. There was plenty of other cuisine to pick on however and we paraded around the open space seeking out the shortest lines. Union Square Café’s “Peach Turnovers” and Telepan’s “Blueberry Crescents” were among the sweet handheld confections being prepared, while fast casual salad shop Chop’t utilized local farms for their ingredients consisting of fresh goat cheese, grape tomatoes, Kirby cucumbers, amid a sea of Artisan lettuce, and topped with house made focaccia croutons and basil, mint, and chives. Back Forty and Back Forty West were shelling out “BBQ Pulled Pork Sliders,” “Sour Cherry Crumb Pie,” and a delectable “Chilled Lobster Corn Soup” while Hearth and Terroir’s “Freekah Salad” could be spotted all around us during the evening.

The beer courtesy of Brooklyn Brewery was also a nice touch with the “Brooklyn Greenmarket Wheat” being the exclusive beer of the evening. Using70% of New York State grown wheat and barley, the rich complex beer accented with an orange peel was light and bright, much like the Market’s surrounding environment. Sold at greenmarkets in and around Manhattan, local restaurants have also picked up the beer for distribution in Manhattan. Other participating eateries included a delicious “Fennel Salad” from Craft/Craftbar/’Wichcraft, Rouge Tomate, The Fourth, P&H Soda and more alongside the likes of Roaming Acres Farm, Cart in the Park, and a bevy of Union Square’s usual suspects.

The Wednesday evening market was a welcomed excuse to be outside, revel in summertime, and to enjoy the ingredients and local products created by farms and restaurants in our area. We walked the space for almost an hour, people watching and tasting some freshly prepared food, and also taking some time to hang out by a sea of skateboarders and musicians similarly camped out in the area. We wound up leaving with full bellies, a bag of cucumbers, and a refreshing lemonade, completing the seasonably comfortable July experience for those of us who decided to venture out and leave the confines of our tiny apartments.

- Jane Van Arsdale

Endless seafood and beer? What combination could pair any better on a steamy summer Brooklyn evening? For those of us that attended Wednesday night’s “Pass the Paella” event hosted by Edible Brooklyn at Williamsburg’s Brooklyn Brewery, we got just that. Taking advantage of the Brewery’s expansive Malt Room, owner/chef Nick Suarez of Backyard Cooking Company and owner Theo Peck of Peck’s impressed eventgoers with paella built to dazzle one’s palette. With ooh’s and ahh’s, we joined the roomful of hungry guests and washed it all down with a variety of flavorsome ales provided by the Brewery.

We scurried through the sweltering, crowded streets of Williamsburg, knowing we would soon be refreshed by a Brooklyn Brewery “Summer Ale.” As we approached the giant logo adorning the side of the Brewery, we could taste the sweet suds on our tongue even before stepping inside. Founded in 1984 by Associated Press correspondent Steve Hindy, Brooklyn Brewery has become a well recognized craft beer producer across 25 states and 20 countries. And I’ve been personally stocking bottles of their “Summer Ale” in my fridge since the temps reached 70!

We quickly found our way inside right as the giant pans of paella began to make their first appearance. In the blink of an eye, we jumped on the line that had quickly formed and we were forced to wait patiently while sipping on our tasty brews. Unbeknownst to us, we had jumped on the vegetarian line. For those unfamiliar with paella, aside from the saffron rice, seafood and chorizo are the essential ingredients in this staple of Spanish cuisine. But candidly, the vegetarian version seriously pleased this carnivore. Asparagus, white beans, fennel and red pepper did the trick to almost turn us away from meat forever. This revelation may have been a bit premature however as a fresh pan of original, meat and seafood filled paella was carried toward our table. As we had learned earlier, this was an especially hungry crowd and no sooner did the heavy pan hit the table, when there was another line, now twenty people deep.

We bided our time by trying out another ale – this time the IPA, an ideal partner for our upcoming chorizo filled plates. We also snacked on “Carrot Salad” doused with a salsa verde buttermilk dressing as well as a tasty “Beet Relish” garnished with scallions as we awaited the arrival of the massive pan of fresh paella. A sea of mussels, cockles, chorizo, chicken and piquillo peppers rested on a steaming bed of yellow saffron rice. The rice was firm without being overly hard, and the seafood was incredibly fresh. The combination of peppers and chorizo was the icing on the cake. Always a paella lover, this was a piping hot delight.

Before long, we had eaten our fair share and I was looking for something to distract me from my full belly. I started reading up on the Backyard Cooking Company and became quite intrigued. Nick Suarez began his cooking career after winning The Great Hot Dog Cookoff in Brooklyn. Thanks to the likes of Bobby Flay, the chef made a career out of participating in various cook-offs and eventually joined forces with Theo Peck (fellow cook-off king) when they formed The Food Experiments, a group that affords amateur chefs the opportunity to show off their skills in a series of cook-offs. Expanding his horizons, Suarez decided to take on another challenge after successfully running his very own backyard crawfish cookout, and as such he began the Backyard Cooking Company. He offers parties both intimate and large scale catering to a cookout theme (think pig roasts, clam bakes, etc.). Important to note for us city folk is that a backyard is not always required for a Backyard Cooking Company party! Winding down the evening, feeling satiated and quenched, we decided to head back out onto the sticky city streets. The spacious air-conditioned Malt Room was a much welcomed respite from the heat and the food on hand was enough to keep us filled up for a full week. Once again, the partnership between Edible Brooklyn and Brooklyn Brewery has managed to pull off a distinctive and fun-filled event, exhibiting the local fare of an area entrepreneur. And although the paella may have been passed, we’re looking even more forward to our future crawfish cookout.

– Oliver Gara

The statistics are certainly cause for alarm. 1 out of every 5 Americans is considered overweight or obese, with 1 out of every 3 American children considered the same. Our country spends more than $147 billion annually on health care- solely for diseases considered diet related. When you reflect upon the fact that this is the first generation of children likely to have a shorter lifestyle than their parents, it’s startling enough to realize that puttering along and doing things the way we’ve been doing them simply isn’t working. Enter FoodFight, a nonprofit group started more than three years ago by two former New York City schoolteachers that aims its advocacy at utilizing schools as a teaching platform through the use of instructional wellness programs to disseminate the knowledge necessary for living a healthy, long life.

The battle against obesity is hardly a novel concept as our own Mayor Bloomberg’s ill-fated attempt at limiting the size of sugared up drinks can attest. But like anything else, it’s all in the approach, and FoodFight conceptually is working to change the way that we think about food- where it’s from, what it does to our bodies, and how we can make healthier choices accordingly. Interestingly enough, the organization also focuses on the wellness of the teachers themselves, often a forgotten piece as the focal point lies on their students. With all that in mind, the group invited some of its most ardent supporters to Williamsburg’s Brooklyn Brewery on Thursday night for the Third Annual Food Fight Benefit. Guests would be welcomed to help themselves to enjoy artisanal food courtesy of food trucks Mexicue and Coolhaus directly outside of the venue, and the likes of Baked by Melissa cupcakes, pickles from Rick’s Picks and some choice charcuterie courtesy of Green Grape, alongside the full variety of pours from the Brewery itself. And in a last little nugget of entertainment, ten minutes of stand-up comedy courtesy of former contestant on NBC’s ‘Last Comic Standing,’ Cory Kahaney.

Attendees could be seen mingling throughout the evening, with many gathered at the lengthy picnic tables which comprise the Brewery’s seating area and others perusing a table of silent auction items- many of which, inspired by healthy cooking ideals. The program portion of the evening would commence shortly thereafter with Co-Founders Carolyn Cohen and Dr. Deborah Lewison-Grant heartily welcoming the philanthropic guests, and encouraging them to open their wallets in the spirit of FoodFight’s focus. The program, which began locally, has begun to branch out domestically, reaching as far west as Colorado and Texas, with efforts toward expansion continuing to progress in the coming months in Pittsburgh, Boston and Los Angeles. The co-founders then welcomed a local teacher and student from New York City’s Edward R. Murrow High School, who extolled the nonprofits virtues, candidly discussing the positive effects that FoodFight had had on them personally. Said Lewison-Grant, “we have wellness programs in every corporate setting in America, except in schools. We are focused on shifting the culture of health and wellness in schools. Part of that is getting the teachers themselves to buy in.”

The entire evening was in essence a celebration- of the organization’s incredible successes to date, of the overwhelming support given by its attendees, and for FoodFight’s continued growth and expansion. And while it’s a bit ironic that an annual benefit for a program aimed at health and wellness occur inside of a brewery, the space was a perfect setting for the event, and its purpose was certainly not lost on any of us. For more information on FoodFight, it’s as simple as checking out their website and opening up your wallet. After all, obesity is the leading cause of preventable death in the United States, but the word preventable is key.

- Jane Van Arsdale