Hey New Yorkers, Brooklynites, Vegans, and Non-Vegans!
We'll be at the 4th anniversary of New York City's only ALL vegan pop-up market on Saturday, February 15th, 2014!
Entrance is FREE. :)
(Not gonna lie, just reading about their "Fiery Korean BBQ Quesadillas with Kefir Lime Tofu Cheese" is making my mouth water.)
We are delighted to join their ranks. Come join us for tons of delicious food, drinks, and shopping!
As you may have read on our Ingredients page:
We did a taste test of 8 of the most renowned and locally-sourced maple syrups we could find, and Crown Maple came out on top. Complex, interesting, and incredibly pure, their syrup is the best maple syrup we've found.
And it's true.
To get a better understanding of how they keep their maple syrup so pure and natural, we drove up to Dutchess County this past Saturday to take a look at their maple syrup farm and production facility.
It turns out the secret to the purity of their maple syrup is in the level of attention to detail they pay at each and every step of the process. From the kind of maple trees they grow, to the exact days and temperatures that they choose to extract sap, everything is calculated for purity.
We started out with a tour of their production facility. Talk about high-tech!
The first machine used in the process is an enormous "Reverse Osmosis" machine that removes the majority of the water present in the freshly extracted maple sap.
The second machine, featured in this photo to the left, is called the "Evaporator" because it evaporates any remaining water from the sap to distill the syrup to perfection. (We hear it's one of the largest and most energy-efficient evaporators ever built...
Chef Melinda is entering a cooking contest this weekend, and we'd love to see all of you guys there!
Slow Food NYC will be hosting their very first Classic Chef Cook-Off this Sunday starting in Washington Square. It's open to the public, so we'll be there to cheer her on.
Melinda will be honoring chef Paula Wolfert with a Braised Short Ribs dish that will include prunes, pearl onions, and a rutabaga-parsnip-celeriac mash. (If that doesn't sound absolutely delicious, I don't know what does.) And, yes, it will be gluten-free!
If you'd like to come get a taste of Chef Melinda's amazing short ribs, come join us!
Here are the details:
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