Thursday, May 27, 2010

Bacon, Beer, Cheese, and Chocolate... Yes Please!

In honor of Pig Week 2010, Jimmy's No. 43 hosted an amazing tasting featuring craft beers, handmade chocolates, artisanal cheeses, and delicious bacons! Hosted by NYCDAT heads Mary Izett and Chris Cuzme, and the irreplaceable Josh Ozersky, we got an outstanding turnout and a great and comprehensive review from Chaz Kangas. Check it out here!

Tuesday, May 25, 2010

"PUT 'EM UP" - Canning, Fermenting, Freezing, and Drying with Author Sherri Brooks Vinton

Canning, fermenting, freezing, drying – home food preservation is an economical, enjoyable, and delicious way to savor local, seasonal edibles all year round. Join eater and author, Sherri Brooks Vinton, as she demonstrates a variety of these techniques with recipes from her new book, “Put ‘em Up!” Eaters will walk away with all the knowledge they need to safely and confidently put up their own tomatoes, pickles, jams, jellies, salsas, chutneys and more. Books will be available for sale at the event. Proceeds from this event will benefit The Food Systems Network NYC.

When: 6:00-7:30 p.m., Monday, June 21st

Where: Jimmy's No. 43, 43 E. 7th St.

Working Class Foodies at Pig Week Kick Off!

A very special thanks to our friends at Working Class Foodies, who made a special trip to Jimmy's No. 43 to videotape our Pig Butchering Kick Off Event on Sunday, May 9th. This is one of the best videos ever made at Jimmy's No. 43! Thank you guys!

Tuesday, May 18, 2010

Jimmy's No. 43 A Big Hit at the Obie Awards Last Night

We served pulled pork on toast at the Obie Awards last night. Big hit!

Friday, May 14, 2010

Mike Yezzi, of Flying Pigs Farm, at Jimmy's No. 43!

Last night, we were proud to host pig farmer Mike Yezzi, of Flying Pigs Farm, for "Meat" The Farmer, part of Pig Week 2010! Thanks to everyone for their support of this great week!

Wednesday, May 12, 2010

Jimmy's No. 43 Welcomes The Piggery!

We are proud to be hosting 4 CSA's this summer!

The Piggery is our heritage pork and charcuterie CSA. It is run by our friends Heather and Brad, whose farming methods are based on the principles of sustainability, convenience, and deliciousness. Brad is an expert charcuterer who makes all the cured meats and pates, right on the farm.

On Sunday, we helped to celebrate their new, ambitious CSA. They brought a pig, and demonstrated how to carve it into all your favorite cuts- pork chops to pork belly, snout to tail! We also had a bunch of great bluegrass bands playing!

We will be cooking all the different cuts on the Jimmy's No. 43 menu this week... Stop by to taste this delicious, sustainable pork!

Friday, May 7, 2010

Avery's Depuceleuse a Huge Hit at the Srong Beer tasting!

An awesomely notable stand-out in the "Strong Beer Night" Tuesday Tasting (hosted by Brandon of American Beer) was the fourth beer in Avery's Barrel Aged Beer Series: The Depuceleuse.

It is a limited release 100% Brettanomyces fermented beer brewed with cherries sent to mature in zinfandel wine barrels in the barrel-aging cellars of Avery (Boulder, Colorado). After being laid to rest for a year, Avery Brewing Company deemed it worthy and bottled it on March 31, 2010. The resulting beer was DEFINITELY worth the wait.

To quote Avery's press release, "...Depuceleuse is a forceful departure from the mindset of traditional beer style and features a harmony of intriguing flavors. Seductive to the core, she lies patiently in the bottle awaiting the day to deflower virgins of the funky flavors of brettanomyces!"

While there are not enough good words to do this beer justice, too many words would demote the experience. One just had to be there. If you have a chance to try this beer it is highly highly recommended! Jimmy's No. 43 blog team gives this beer three thumbs up! Thank you Avery. Thank. You.

Tuesday, May 4, 2010

Consider Bardwell Cheese At Jimmy's No. 43 Last Night

Last night, we hosted a great event for Slow U, a meet and greet with Consider Bardwell Farm. Here is the crew from left to right: Angel Miller (Co-owner and Literary Agent), Rachel Schaal (Coordinator of the Vermont Cheese Council) and Peter Dixon (Co-owner and Cheesemaker), setting up for an awesome night of beer and cheese!