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New York Eats Us Up

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New York Eats Us Up New York eats us up. Edible Manhattan harvest party, South Street Seaport, Sept. 14, 2008. Be a part of it. As an advertiser, you have an opportunity to participate in our events. Held in beautiful, off-the-beaten path locations, they are seasonal in nature and offer our readership an array of local edibles and drinks, cooking demonstrations, information on food-related non-profits, music and much more. Each event includes a map-cum-program that allows attendees to learn more about your organization. Get noticed. Don’t miss the opportunity to promote your products, publicize your mission, SPRING FALL and connect with our readers at these Brooklyn Uncorked South Street Seaport upcoming 2009 events. May 13, BAMCafe, Fort September 16, South & Fulton Have something specific in mind? Greene (wine and food) Streets (wine, beer and food) As a full page advertiser we would be happy to work with you on a custom SUMMER WINTER event. We recently worked with Eileen Inside Park at St. Bart’s Tribeca Whole Foods Fisher stores to bring local wine and July 15, 50th & Park January 13, 270 Greenwich artisanal chocolate to their customers (cocktails and food) Street (beer and food) for seasonal, in-store tastings. Contact us to help bring your event to life. EDIBLE EVENTS SPONSORSHIP PACKAGES Note: Individualized packages are available upon request and we can tailor packages to your budget and needs. LEVEL I SPONSOR • Logo on the following: promotional postcard, event program, event website and event Sponsor Board (day- of-event) • Logo featured in all event ads in Edible Brooklyn, Edible East End and Edible Manhattan • ½ page color ad in Edible Manhattan and EdibleBrooklyn • Sponsor mention in all Uncorked media releases • Opportunity to contribute giveaway item for Uncorked souvenir bag • Promotional table at the event • 25 Sponsor Event Passes LEVEL 1 SPONSORSHIP FEE: $10,000 LEVEL 2 SPONSOR • Logo on the following: promotional postcard, event program, event website and event Sponsor Board (day- of-event) • Logo featured in all event ads in Edible Brooklyn, Edible East End and Edible Manhattan • Half page color ad in Edible Manhattan and Edible Brooklyn • Promotional table at the event • Sponsor mention in all Uncorked media releases • Opportunity to contribute giveaway item for Uncorked souvenir bag • 50 Sponsor Event Passes LEVEL 2 SPONSORSHIP FEE: $15,000 LEVEL 3 SPONSOR (Limited to one per event) • Title sponsor designation • Logo on event ticket and ticketing website • Company banner at event entrance • Logo on the following: promotional postcard, event program, event website and event Sponsor Board (day- of-event) • Logo featured in all event ads in Edible Brooklyn, Edible East End and Edible Manhattan • Full page ads in Edible Manhattan and Edible Brooklyn • Promotional table at the event • Sponsor mention in all Uncorked media releases • Opportunity to contribute giveaway item for Uncorked souvenir bag • 100 Sponsor Event Passes LEVEL 3 SPONSORSHIP FEE: $20,000 2 MOVEABLE FEAST CENTRAL Murray’s Cheese Artisanal cheeses from the Greenwich Village landmark. North Fork Potato Chips Kettle-cooked, golden crispy, grown and made on manhat ta Long Island. n brooklyn Russ&Daughters edible east e Smoked fi sh and bagels from the Lower East Side nd appetizing institution. Doughnut Plant You haven’t experienced doughnuts until you’ve 3 FULTON STALLS sampled from this Grand Street maker. With ten vendors and growing, the former Fulton Heritage Foods U.S.A. Fish Market is reborn with purveyors of locally Pork butts from the Manhattan-based seller of heritage grown produce and prepared foods. meats and artisanal American products. Lenz Winery Widow’s Hole, Pipe’s Cove & Bill Pell’s oysters One of the veterans of North Fork wine country Tasty mollusks from three Peconic Bay oyster farmers with a celebrated, iconoclastic winemaker. who dazzle Manhattan chefs and eaters. Wöl er Estate Winery The Sagaponack vineyard with the Italianate tasting room and a suite of celebrated wines. 4 HEARTLAND BREWERY Bedell Cellars New York’s fi rst American-style brewpub, with loca- This North Fork winery, with an impressive art tions throughout the city. collection in its tasting room, produces award-wining merlot, Bordeaux-style blends and a special Artist Series. Fizzy Lizzy The Manhattan-based maker of eight, refreshing CHECK IN HERE natural juice spritzers. Kelso of Brooklyn The house brand of Greenpoint Beer Works features fresh and easy drinking beers for the people of greater New York City. 4 Woodford Reserve 1 Award-wining, small-batch premium bourbon from 3 Kentucky’s bluegrass region—perfect for mixing Manhattans. Bodum For the design-conscious epicure and anyone who 5 5 WINERIES enjoys making good coffee at home. Slow Food U.S.A. Pasanella and Son Vintners The American arm of the international movement in This beautiful Seaport shop stocking 400 hand- defense of taste. picked wines and offering weekly tastings. Just Food 2 Paumanok Winery Working to develop a sustainable food system in New This picturesque North Fork winery produces York City with CSAs, urban gardens and culinary 9 premium chardonnay, riesling, sauvignon blanc, education. 7 merlot, cabernet sauvignon, and petit verdot. Environmental Defense Fund 6 8 Channing Daughters Winery For more than 40 years, protecting the environmental This artisanal Bridgehampton winery crafts a variety rights of current and future generations. of single- and multiple-varietal wines using a blend of traditional methods and experimentation. NY Wines and Dines From Finger Lakes Rieslings to Long Island cabernet Shinn Estate Vineyards francs, encouraging New Yorkers to drink from their This winery focuses on diverse vineyard ecology, own backyard. meticulous winemaking and gentle aging, with an adjoining farmhouse bed and breakfast. Vere Chocolate The offi cial chocolate of Edible Manhattan, this Manhattan-based chocolate maker crafts all-natural 6 NELSON BLUE truffl es, caramels, bars and brownies. Flavors of New Zealand in the heart of 7 STONEHOUSE OLIVE OIL the Seaport. Offering oils and tastings from small, 8 JACK’S COFFEE California producers. A unique system that stirs the grind as the coffee 9 BARBARINI ALIMENTARI brews means an exceptionally smooth cup of joe. Impeccable Italian groceries, salads, pastas and sandwiches for takeout. WHERE TO FIND US Every other month, fi nd the latest issue of Edible Manhattan at Whole Foods Market, Barnes & Noble, Borders and other reads retailers, as well as the below destinations; or by subscription at ediblemanhattan.com. RESTAURANTS Commerce Angelica Kitchen A former speakeasy, this West Village Since 1976, this organic vegan restau- restaurant has been restored to include rant has been pleasing palates with a Art Deco details, and features a contem- menu of ecologically grown whole foods. porary American menu. 50 Commerce 300 East 12th St., 212.228.2909, St., 212.524.2301 www.angelicakitchen.com Community Food & Juice Back Forty Locally sourced comfort food is on the Open for dinner and weekend brunch, menu at this Morningside Heights café Savoy’s little sister offers burgers and serving breakfast, lunch and dinner other local options in a casual envi- in an airy space with an eco-minded ronment. 190 Ave B., 212.388.1990, design. 2893 Broadway, 212.665.2800, www.backfortynyc.com www.communityrestaurant.com Bar Milano Cookshop This sleek, marble-walled Gramercy From lauding its farmers on chalk- Park restaurant offers a contemporary boards to creating menus that capture Milanese menu for breakfast, lunch, the flavors of what’s in season, this dinner and a lively late-night scene. 323 New American restaurant in Chelsea 3rd Ave., 212.683.3035 encourages diners to explore the Barbuto bounty of local farms via their taste Jonathan Waxman’s West Village lunch buds. 156 10th Ave., 212.924.4440, and dinner spot focusing on rustic and www.cookshopny.com BEHIN D THE BOTTLE comforting Italian-inspired dishes backed Del Posto TASTE WHAT YOUR by seasonal ingredients. 775 Washington Housed in a grand space in Chelsea, this St., 212.924.9700, barbutonyc.com restaurant offers a menu that speaks to the NEIGHBORS ARE UP TO Blue Hill/Blue Hill at Stone Barns history of Italian cuisine. 85 10th Ave., DR. FRANK’S RKATSITELI Under chef Dan Barber’s guidance, 212.497.8090, www.delposto.com Hard to pronounce, easy to drink. at New York’s premier these sister restaurants celebrate local, Dinosaur BBQ seasonal ingredients–many of which This Manhattan outpost of the Syracuse BY JAMAL A. RAYYIS When asked, many a wine drinker will ask for a “dry” wine. But showcase for local fare. are grown and raised at the Stone Barns barbecue joint offers slow-smoked pork, in truth, Americans generally like it sweet—the opposite of dry Center for Food and Agriculture, a brisket and all the trimmings in Harlem. working farm 30 miles north of the 636 West 131st St., 212.694.1777, when speaking of wine. Wines with a little residual sugar—like c i t y. 75 Washington Pl., 212.539.1776, www.dinosaurbarbque.com the popular Kendall-Jackson and Yellow Tail— are big sellers. 3RD ANNUAL www.bluehillnyc.com Esca Blue Smoke & Jazz Standard Showcasing Italian coastal cooking, But no matter. It’s OK to drink sweet wine. Just wait until after This Gramercy Park restaurant offers a the menu at this Theater District res- dinner, when one can indulge in BROOKLYN selection of regional pit barbecue styles taurant changesI havedaily, aincorporating thing for unusual wine: obscure varieties, weird vinifica- connoisseurs regard as too “foxy” for fine wine. from across the country and jazz played a confection with little thought of opprobrium. the best fish available–fromtion processes, the waters vineyards that look like they could have been Enter Dr. Konstatin Frank, a doctor of viticulture educated by artists from around the world.
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