Hungry Filmmakers Party

On Tuesday, December 15, a special screening of excerpts from six up and coming films about our food system will be playing at Anthology Film Archives. This event is called Hungry Filmmakers. The After Party will take place at Jimmy's No. 43 at 9:00. For more information, check out this blog post by Hungry Filmmakers curator Cathy Erway.

Fork in the Road

Recently, Jimmy Carbone (the Jimmy behind the No. 43) had an extended chat with Jenny Miller at The Village Voice's food blog Fork in the Road. Follow the Fork in the Road link to read part 1 of this interview that touches on The Good Beer Seal, using local ingredients and more.

Cassoulet Cookoff and Greenmarket Fundraiser!

During the week of January 13-17, 2009, Jimmy's No. 43 will host a week long celebration featuring the best in Midwinter Greenmarket Sausage and German Beer. We'll call it Sausage and Wheatfest! This event is a collaboration with Slow Food NYC and the Greenmarket's Ed Yowell and part of our unwavering commitment to good, real food!

The closing day of the event, Saturday January 17 from noon until 5 :00 PM, will be dedicated to a Cassoulet Cookoff which will raise funds for the Greenmarket. For a $20 donation at the door you can come in and taste the fun! All proceeds will support the Greenmarket. Local favorite Sixpoint Craft Ales, will be available at the bar for additional charge per beverage.

Here are the rules: Each participant will cook one dish that will include at least one sausage from an approved Greenmarket vendor/farmer.

A few of the cookoff participants include:

Cathy Erway, noteatingoutinny.com
Chef Mark Bello of pizzaacasa.com
Chef Phillip Kirschen–Clark, formerly of WD~50, Jimmy's No.43, and Pegu Club
Melissa Rebholz, Greenmarket supporter and cook at Roberta's in Brooklyn
Kelly Geary, chef/owner of Sweet Deilverance.

For further information visit the Jimmy's No. 43 website.

Zaid the Farmer

Jimmy's No. 43 receives regular deliveries from Zaid the farmer of Norwich Meadows Farm (upstate New York, near Syracuse). He makes the 5 hour drive every week to sell his wonderful, certified organic produce on Saturdays in Union Square and on Sundays in the Thompkins Square Park greenmarket.

Zaid tells the story of Norwich Meadows Farm like this:

10 years ago we took over the farm. It was not being used and a New Jersey developer was planning to divide it. The economy in that area soured [then] he backed out and we were able to buy the farm. We almost lost the farm 3 years ago during the year of major floods. Over half of our crops were washed away. If it wasn't for Just Food and the CSA's it manages, we never would have made it. There is little interest in supporting farmfresh in our area.

Click to find out more about Just Food. Support your local growers- buy at the greenmarket!

Chew On This.

Two ambitious food lovers have designed interactive wheels to help users select local, seasonal foods at their peak. Perhaps a Beer Wheel should be next? Read more about this interesting product here.

Ewes Make Great Cheese

3 Corner Field Farm in Shushan, NY is all about lamb and sheep, sheep and lamb. Every week we buy their lamb chorizo sausages, which is one of the most popular menu items at Jimmy's No. 43. We serve it with a yogurt (tzatziki sauce) made from the same sheep's milk. We also frequently feature one of the sheep's milk cheeses on our cheese plate. Learn a little more about one of our favorite producers in this informative article.

July Is New York State Month at Jimmy's No. 43

During the month of July, Jimmy's No. 43 is featuring some of the best that New York State has to offer. Come and sample the summer bounty that includes Tri Star NY strawberries with a 50 year balsamic, a desert grilled cheese featuring ricotta from Brooklyn's Salvatore, selections from SixPoint Craft Ales and Slyboro Cider and ingredients from local producers such as our friends at Three Corner Field Farm.

Year round, Jimmy's No. 43 takes great pride in its daily green market menu. It is this commitment to quality ingredients, a seasonal menu, and local flavors that have earned Jimmy's No. 43 the Slow Food Snail of Approval. Jimmy's is one of only 19 Manhattan restaurants to be so honored. Click the Jimmy's No. 43 link. Discover the joys of New York in July.

100 Mile Dinner and Drinks

It's always fun to be an innovator.

In March, Slow Food NYC's Ed Yowell hosted a 100 mile dinner at Jimmy's No.43. What a great idea - take local foods and beverages from within a 100 mile radius, and promote the heck out of it! How quickly one idea spreads. New York Times style writer, Jonathan Miles, has proposed a 100 Mile Cocktail. Ed Yowell created a tasty 100 mile cocktail of his own:
The Local Jack. The Local Jack is made with Laird's Apple Brandy, a dash of orange bitters, and a splash of Slyboro Sparkling Cider. Read the New York Times article (linked above) to learn more and to question yourself: why aren't you eating and drinking more locally?