Greenmarket Sausage Week 2011: From the Whole Hog to the Comfort of Cassoulet

Greenmarket Sausage Week 2011 at Jimmy’s began with a bang (or at least some bangers) and concluded with competitive casseroles (of the French variety), bringing together food lovers of all varieties looking for a break from the wicked winter weather.



Our friends from The Piggery loaded up half a hog and did an incredible carving demonstration on January 16. Brad showed us his cool cutlery skills while Heather hung around the bar, making everyone feel like they had just come ‘round to lunch with a beloved sister. The fun started with a great spread of spicy sausages, mixed greens, charcuterie, smoked ham with beans, grilled chicken, and other seasonal fare whipped up by the great 43 chefs. Then Brad did a nearly two-hour long slicing and dicing demo, carefully explaining how all parts of the pig are turned into edible cuts and extras (we learned where the lard comes from). If you missed the show, Working Class Foodies did a brilliant video of last spring’s butchering demo, which you can check out to see a similar demonstration.

Thanks to The Piggery, which is one of four CSAs currently using Jimmy’s No. 43 as a distribution point in Manhattan, we had plenty of great pork dishes on the menu all week long.

Saturday, January 22, was the culminating event for Greenmarket Sausage week: Jimmy’s No. 43’s 3rd Annual Cassoulet Cookoff! At the end of stuffing ourselves, the people’s choice awards went to:
• Emma Feigenbaum and Cody Williams of Martha Stewart Test Kitchen (1st prize)
• Andrew Gottlieb, Mr. Food (2nd prize)
• Simon Glenn, aka Tchoup Shop (New Orleans Caterer – 3rd prize)
There were a great variety of entries judged by Cathy Erway, Ed Yowell, Matt Timms and Rachel Wharton. Donna Gelb was our recipe tester. The judges’ choice awards went to:
• Andrew Gottlieb (1st prize)
• Simon Glenn (runner-up)
• Raiza Costa of Brazil (Honorable Mention)
• Emma Feigenbaum and Cody Williams (Honorable Mention)



Huge thanks go out to Heritage USA, Microplane, Anolon Gourmet Cookware,and Wusthoff, the great companies that donated this year’s prizes.

Grrenmarket Sausage Week!

January 16th to January 22nd, Jimmy’s No. 43 is proud to honor NYC Greenmarket and the incredible vendors that sell their sausages. We at Jimmy’s No. 43 are proud supporters of Greenmarket and local farms, and act as a host site for several CSAs, one of which is The Piggery. The Piggery’s heritage pork and sausages will be featured on the menu throughout the week and a series of educational and delicious events will be offered to the public.

January 16th from 1:00 – 4:00 PM - The Piggery Lunch and Butchering Demo. The Piggery is a unique pig farm in the Finger Lakes region of New York. This is their mid-winter celebration where farmers Heather and Brad will showcase their skills as farmers, butchers, and making charcuterie. They will be demonstrating how to butcher a hog and there will be a light lunch of specialty pork. There will be live bluegrass too! Tickets are $35 per person and can be purchased at http://www.brownpapertickets.com/event/142348.

January 22nd from 1:00 - 5:00 PM - Third Annual Cassoulet Cookoff to Benefit Greenmarket. Our Third Annual Cassoulet Cook-off will be benefiting Greenmarket, so all entries must feature ingredients from local farms like Violet Hill Farm, Flying Pigs Farm, or 3 Corner Field Farm to name a few! Amateur and professional chefs are welcome; past participants include Cathy Erway (Not Eating Out In New York), Peter Hoffman (Savoy), Matt Weingarten (Inside St. Barts), and Theo Peck and Nick Suarez (The Food Experiments). We are looking for participants, so if you are interested, please contact Jimmy Carbone at foodkarma@gmail.com. Tickets are $20 and available at the door only; all proceeds from the door will be donated to Greenmarket.

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!

The Piggery CSA

When people think "community supported agriculture", they usually think about vegetables and maybe dairy. Now it is time to think "pork"!

Starting in June, a new CSA will be at Jimmy's No. 43 every Thursday from 4:00- 7:00 PM. The Piggery raises pastured, heirloom breeds and provides charcuterie for CSA members. You can sign up on The Piggery's website, or call 607-342-2245 for more information.

Look for more our CSA kick off in May, with special events and inspired menu options!