New York eats us up.

Edible Manhattan 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 , 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 ( 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 manhat tan 2 MOVEABLE FEAST CENTRAL brooklyn Murray’s Cheese east end Artisanal cheeses from the Greenwich Village edible landmark. North Fork Potato Chips Kettle-cooked, golden crispy, grown and made on 3 FULTON STALLS Long Island. Russ&Daughters With ten vendors and growing, the former Fulton Smoked fi sh and bagels from the Lower East Side Fish Market is reborn with purveyors of locally appetizing institution. grown produce and prepared foods. Doughnut Plant Lenz You haven’t experienced doughnuts until you’ve One of the veterans of North Fork wine country sampled from this Grand Street maker. with a celebrated, iconoclastic winemaker. Heritage Foods U.S.A. Pork butts from the Manhattan-based seller of heritage meats and artisanal American products. 4 HEARTLAND BREWERY Widow’s Hole, Pipe’s Cove & Bill Pell’s oysters Tasty mollusks from three Peconic Bay oyster farmers New York’s fi rst American-style brewpub, with loca- who dazzle Manhattan chefs and eaters. tions throughout the city. Wöl er Estate Winery The Sagaponack with the Italianate tasting room and a suite of celebrated . Bedell Cellars This North Fork winery, with an impressive art CHECK IN HERE collection in its tasting room, produces award-wining , Bordeaux-style blends and a special Artist Series. Fizzy Lizzy 4 The Manhattan-based maker of eight, refreshing natural juice spritzers. 1 Kelso of Brooklyn The house brand of Greenpoint Beer Works features 3 fresh and easy drinking beers for the people of greater New York City. Woodford Reserve 5 Award-wining, small-batch premium bourbon from Pasanella and Son Vintners Kentucky’s bluegrass region—perfect for mixing This beautiful Seaport shop stocking 400 hand- Manhattans. 5 picked wines and offering weekly tastings. Bodum Paumanok Winery For the design-conscious epicure and anyone who This picturesque North Fork winery produces enjoys making good coffee at home. 2 premium , , , Slow Food U.S.A. merlot, , and petit verdot. The American arm of the international movement in Channing Daughters Winery defense of taste. 9 This artisanal Bridgehampton winery crafts a variety Just Food 7 of single- and multiple-varietal wines using a blend Working to develop a sustainable food system in New 6 8 of traditional methods and experimentation. York City with CSAs, urban gardens and culinary Shinn Estate education. This winery focuses on diverse vineyard ecology, Environmental Defense Fund meticulous and gentle aging, with an For more than 40 years, protecting the environmental adjoining farmhouse bed and breakfast. rights of current and future generations. NY Wines and Dines From Finger Lakes to Long Island cabernet francs, encouraging New Yorkers to drink from their own backyard. Vere Chocolate 6 NELSON BLUE 7 STONEHOUSE OLIVE OIL 8 JACK’S COFFEE 9 BARBARINI ALIMENTARI The offi cial chocolate of Edible Manhattan, this Manhattan-based chocolate maker crafts all-natural Flavors of New Zealand in the heart of Offering oils and tastings from small, A unique system that stirs the grind as the coffee Impeccable Italian groceries, salads, pastas and truffl es, caramels, bars and brownies. the Seaport. California producers. brews means an exceptionally smooth cup of joe. sandwiches for takeout.

WHERE TO FINDEdible Manhattan US Every other month, fi nd the latest issue of rders and at Whole Foods Market, Barnes & Noble, Bo tions; or by other reads retailers, as well as the below destina subscription at ediblemanhattan.com. Commerce RESTAURANTS A former speakeasy, this West Village Angelica Kitchen restaurant has been restored to include Since 1976, this organic vegan restau-Art Deco details, and features a contem- 50 Commerce rant has been pleasing palates with a porary American menu. menu of ecologically grown whole foods. St., 212.524.2301 300 East 12th St., 212.228.2909,Community Food & Juice www.angelicakitchen.com Locally sourced comfort food is on the Back Forty menu at this Morningside Heights café weekend brunch, Open for dinner and serving breakfast, lunch and dinner Savoy’s little sister offers burgers andin an airy space with an eco-minded other local options in a casual envi-design. 2893 Broadway, 212.665.2800, ronment. 190 Ave B., 212.388.1990,www.communityrestaurant.com www.backfortynyc.com Cookshop Bar Milano From lauding its farmers on chalk- TASTE WHAT YOUR This sleek, marble-walled Gramercy boards to creating menus that capture Park restaurant offers a contemporary the flavors of what’s in season, this NEIGHBORS ARE UP TO Milanese menu for breakfast, lunch, 323 New American restaurant in Chelsea at New York’s premier dinner and a lively late-night scene. encourages diners to explore the D THE BOTTLE 3rd Ave., 212.683.3035 bounty of local farms via their taste BEHIN showcase for local fare. 156 10th Ave., 212.924.4440, Barbuto buds. Jonathan Waxman’s West Village lunch www.cookshopny.com KATSITELI and dinner spot focusing on rustic and Del Posto ANK’S R comforting Italian-inspired dishes backed 775 Washington Housed in a grand space in Chelsea, this DR. FR When asked, many a wine drinker will ask for a “dry” wine. But 3RD ANNUAL by seasonal ingredients. restaurant offers a menu that speaks to the 85 10th Ave., Hard to pronounce, easy to drink. in truth, Americans generally like it sweet—the opposite of dry St., 212.924.9700, barbutonyc.com history of Italian cuisine. AL A. RAYYIS BY JAM when speaking of wine. Wines with a little residual sugar—like YN Blue Hill/Blue Hill at Stone Barns 212.497.8090, www.delposto.com BROOKL Under chef Dan Barber’s guidance, Dinosaur BBQ the popular Kendall-Jackson and Yellow Tail— are big sellers. these sister restaurants celebrate local, This Manhattan outpost of the Syracuse seasonal ingredients–many of whichbarbecue joint offers slow-smoked pork, But no matter. It’s OK to drink sweet wine. Just wait until after UNCORKED are grown and raised at the Stone Barns brisket and all the trimmings in Harlem. dinner, when one can indulge in Center for Food and Agriculture, a 636 West 131st St., 212.694.1777, working farm 30 miles north of the www.dinosaurbarbque.com a confection with little thought of opprobrium. 75 Washington Pl., 212.539.1776, c i t y. Esca connoisseurs regard as too “foxy” for fine wine. The grapes that make a great sweet wine are rare; spared by rain www.bluehillnyc.com Showcasing Italian coastal cooking, Enter Dr. Konstatin Frank, a doctor of educatedand frost Blue Smoke & Jazz Standard the menu at this Theater District res- long enough to ripen in the extreme, this fruit has been long cel- I have a thing for unusual wine: obscure varieties, weird vinifica- in Odessa who immigrated to the States after World War This Gramercy Park restaurant offers a taurant changes daily, incorporating ebrated by wine-producing selection of regional pit barbecue styles the best fish available–fromtion processes, the waters vineyards that look like they could have been II. Experiences in the Ukraine, where winters can be even 116 of the Mediterranean to the Pacific . communities that take advantage by making wine that showcases from across the country and jazz played planted at the dawn of time. So was naturalIt’s ancient, for more bitter than those in the Finger Lakes, convinced by artists from around the world. and off the coast of Long Island the sugar. A long growing season is rare Enjoy East 27th St., 212.447.7733, www.402 West 43rdme to St., take 212.564.7272, at least an intellectual liking to. him that cold weather wasn’t the problem so muchGermany, as which classifies wine by the www.ecsa-nyc.com In 1962 he founded Vinifera bluesmoke.com from Eurasia’s Caucasus Mountains where viticulture fruit’s ripeness, is the birthplace of Johannes samplings 5 Ninth poor choice of rootstock. BR Guest restaurants 30 WINERIES Housed insideoriginated—specifically a Meatpacking District Mount Ararat, for the biblical Reinhardt, winemaker at Anthony Road Wine from With 17 hospitality-focused restaurants Wine Cellars—the name alone a proclamation that fine brownstone, this minimalist-rustict’s only res- grown by a handful of producers in Company in New York’s Finger Lakes. Since nationwide and more destinations in literalist. I UNDER ONE Brooklyn’s taurant offers an eclectic, greenmarket- vinifera wine could be made in the Finger Lakes. the works, this dining group is one 5 9th Ave., 212.929.9460, his arrival in 2000, Reinhardt has been able to driven menu. this country and, almost better, it’s difficult to pronounce Though it was a commercial enterprise, Dr. Frank’s ROOF! favorite of the most successful in the country.www.5ninth.com make sweet wine in the German style in only www.brguestrestaurants.com (er-kat-si-teli). heart remained in science and research; he planted restaurants Five Points three , years when the ripening season Cendrillon This NoHo spotBut offers despite seasonal modern Med- obscurity, it was the world’s third- 60 vinifera varieties to test his rootstock theories. Afterlasted well into October. Of those three, only ffering out-of-the-ordinary pan- berry selection, O inspired comfortmost-planted food for brunch, white grape until, during an anti-alcohol one was what he calls Asian fare for brunch, lunch and 20 years his son took over the business and winnowed lunch and dinner, in the relaxing when individual grapes are picked by hand rather dinner, this SoHo restaurant serves dining roomcampaign or at the in bustling the Soviet bar. Union’s dying days, Mikhail the number of varieties down to the 20 best perform- than the bunch: the 2006 Martini Reinhardt Philippine specialties prepared31 Great JonesGorbachev St., 212.253.5700,ordered the uprooting of millionsRepublic of vines. of ing. Among those was a beloved grape his father knew with greenmarket-fresh www.fivepointsrestaurant.comingredi- Selection Vignoles Berry Selection. 45 Mercer St., 212.343.9012, Today there’s still a lot grown in the ents. Giorgione Restaurant Russia; we just from his early years in the Soviet Union: rkatsiteli.What does that really mean? Let’s dissect www.cendrillon.com Seafood, pastaGeorgia, and wood-fired Armenia, the piz- Ukraine and It has little in common with the oxidized rkastiteli ’Cesca zas are specialtiesdon’t at this see sleek much SoHo in these parts. I was I met in Georgia, where it’s traditionally fermented This Upper West Sider showcases clas- Italian restaurant with a custom-made sical preparations of southern Italian fireplace andMy a firstfull-service taste of rkatsiteli oyster was challenging. in buried clay amphorae. Fred Frank, grandson 307 Spring St., 212.352.2269, dishes using the finest meats and pro-bar. in a Georgian village on the Black Sea to attend my 63of Dr. Frank and current owner of the winery— duce. 164 West 75th St., 212.787.6300, www.giorgionenyc.com www.ediblemanhattan.com www.cescanyc.com brother’s wedding to a lovely local woman whose known today as Dr. Konstatin Frank—attributes 5IF%PH#BS 8JMMJBNTCVSH #SPPLMZO neighbors handed me a glass of golden-hued his fresh aromatics and succulent flavors to &WFSZXFFLFOETUBSUJOHBUOPPO homemade wine. My first sniff found something the grape’s natural character combined with  'SFTI4RVFF[FE s BAMCafé unusual, fruity and funky, like quince paste with slow, cool fermentation in stainless steel tanks.  .JNPTBT#MPPEJFT stinky cheese, but a sip was rough and oxidized, The winery grows 11 acres of rkatsiteli, but in MAY 13, 2009 To life,” I toasted, and  1JOUTPG#SPPLMZO#FFST searing in alcohol and acid. “ response to growing demand—remarkable for a  30 Lafayette Avenue, Ft Greene knocked back the rest out of respect. grape few can pronounce—they’re planting more. I became reacquainted with nPMsOPENTOPUBLICs Years passed before This fresh, Good news for adventurous wine drinkers. rkatsiteli in a West Village sushi joint. New &/5&3063 Look for more information at crisp incarnation came from a vineyard in Available at Adams Wines & Liquors, 620 5th UI"//6"- ediblemanhattan.com York’s own Finger Lakes. How did this ancient Avenue, 718.768.1521, Red Hook; Fermented UI grape make its way from the shores of the Black Grapes, 651 Vanderbilt Avenue, 718.230.3216, 4BU.BSDI Sea to the steep slopes upstate? Prospect Heights; and Borisal Liquor & Wine, 468 $PNQFUFGPSBOECBSUBCT While wine has been made in the Finger Lakes 4th Avenue, 800.658.8149, Park Slope. BOEUPOTPGHSFBUQSJ[FT European settlements, the con- Why read about it when you can taste it? Brooklyn since the earliest +VEHJOHCZPVSMPDBMDFMFCSJUZKVEHFT sensus has long been that the region’s winters are Uncorked, our annual tasting of and vinifera, the species of old-world too cold for Instead locals Brooklyn eats, comes to the Brooklyn Academy of Music   CSPPLMZOBMFIPVTFDPN /UI#FSSZ  grapes most feel makes the best wine. on May 13. Reserve your spot at www.ediblebrooklyn.net. p.c. Michael Harlan Turkell, Dry Cured Meat uropean hybrids, which didn’t offer 1 ,2 ,3 ; grew indigenous/E Vitis labrusca grapes, which Erin Glesson, Charcuterie from Inside Park; much to recommend themselves, or Melissa Hom, Bresaola, Meat, Prosciutto Arrosto, WINTER 2009 B ROOKLY N and Sopressata 28 edible Reach half a million very special people. Edible offers valuable, content-rich advertising real estate, plus a presence on our website, in our wide-reaching e-newsletter, and at our events where you will connect with our food community. Edible readers look for value and will pay for exceptional quality. They are champions of local, independent businesses. They regularly drink wine, visit farm stands and wineries, purchase artisanal foods, and shop at gourmet stores. They care about how things are made. They care about the process. They care about a company’s values. Tell them your story. They’ll listen.

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MAPLE ed ibl e 3 January/February manhattan 2009 Celebrating SEASON Gotham’s Food Culture, Season

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DEALER

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US MILK t WINE t LITTLE CATACOMBS SENEGAL t t SPICE Member CHINATOWN DEALER of Edible Communities TOUR

Strength in Numbers. Edible Manhattan, Edible Brooklyn and Edible East End are part of Edible Communities, a network of more than 50 food magazines (and growing) telling the nation’s food story, community by community. Red State, Blue State. Rural, urban. Gourmand or food novice. The message has wide appeal.

Our readers are your target. (Based on a 2007 survey of 500 Manhattan residents who subscribe to Edible Brooklyn and Edible East End) • 51% are women, 49% are men • 68% of our readers are between 25–59 years old • Median reader age is 34. • Each copy of the magazine is shared with an average of 3.5 people • Average household income is $145,000 • 92% are college graduates • 81% are professionals, educators, entrepreneurs • When planning a trip, 76% make a restaurant reservation before they make a hotel reservation Partner with us.

Please join us at an upcoming Edible event. We look forward to adding you to our growing list of partners.

Organic Valley Fizzy Lizzy Food Palo Santo Heartland Brewery Artisanal Cheese Pampered Cow Jack’s Coffee Back Forty Pipes Cove oysters Jamesport Vineyards Barbarini Pride of New York Kelso Beer Bodum Russ & daughters Lenz Winery Bonita Salvatore Brooklyn Lieb Cellars Brooklyn Fudge Slow Food USA Long Island Wine Council members Buttermilk Channel Stella Maris Macari Vineyards Doughnut Plant Stinky’s Ospreys Dominion Fizzy Lizzy Stonehouse Olive Oil Palmer Vineyards Frankie’s 457 Pasanella & Son Tanoreen Franny’s Paumanock Vineyards Tap’d NY Get Fresh Peconic Bay Winery Gramercy Tavern Raphael Winery Great Performances Sherwood House Vineyards Greene Grape Provisions Shinn Vineyards Grown-up Soda Union Beer Market Heritage Foods Wolffer Estate Vineyards Hot Bread Kitchen Vere Chocolate iCi Spaces and Whole Foods La Maison du Couscous Widow’s Hole oysters Organizations Little D Eatery Sorbets Brooklyn Academy of Music Lunetta Zabar’s Chelsea Market Mas (Farmhouse) Environmental Defense Fund Murray’s Cheese Drink Just Food Nelson Blue Bedell Cellars New Amsterdam Market North Fork Potato Chips Brooklyn Brewery Slow Food NuNu Chocolates Channing Daughters Winery South Street Seaport

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