Tuesday, April 19, 2011

Meet Volunteer Beer Steward Ruth Mirsky


Please tell us briefly about who you are and why you decided to become a Volunteer Beer Steward at Jimmy’s No. 43. 

I grew up in New York’s Chinatown, and I am singer/producer in an indie electropop band based in Brooklyn. When I was in college, I started getting into beer, and recently I discovered the wonderful community of craft beer fans and home brewers in the city. My friend Carolyn (another Jimmy’s No. 43 beer steward) and I decided that it was time to start a women and craft beer club, so this year Jimmy let us start using the back room on the last Friday of every month to hold monthly meetings for The Real Alewives of NYC, a craft beer club for women dedicated to bringing women together in a casual, fun environment to learn more about beer and how to pair it with preferably homemade food. When I heard Jimmy needed volunteer stewards, I thought it was a great opportunity for me to share my love of craft beer with others and learn more about the different beers out there. And it’s true that I’m always finding new favorites when I volunteer steward on Tuesday nights. 

What is your relationship to beer and why is good beer important to you?

I always knew I was very particular about my beer, even when I was a little kid taking sips from my parents’ glasses. When I got to college, I would cringe at the idea of drinking cans of the bland stuff and always made sure I came to parties armed with a six-pack of something I would actually want to drink. When I travel to new places, I look up the best pubs and breweries and make a beeline for them. Now, I work part-time on Brooklyn Brewery’s promotions team, which is more pleasure than it is work. The more I learn about beer, the more I realize that it goes beyond being a wonderfully versatile and complex alcoholic drink. Beer has had an enormous influence on the course of world history—it’s too bad that part is usually left out of most classroom textbooks. If you enjoy food as much as I do, it would be a disservice to any great dish not to pair it with a perfect pint. Not to mention the fact that in my experience, good beer has an uncanny way of bringing together good people from all walks of life who just want to share their love of craft beer with others. 

What’s the most memorable beer tasting you can remember?

My most memorable beer tasting was my first taste of homebrew. I couldn’t believe that someone was able to produce such high quality beer in a small Brooklyn apartment with just a stovetop. It was brought in unmarked bottles to a Mexican restaurant, and it was the first nameless, non-commercial beer I had ever tasted … and it tasted damn good. 

You walk into a bar (with or without the priest and rabbi) and don’t recognize the names of any of the craft beers on the menu. Describe to the bartender, in beer terminology, what you want to drink.

It depends on what I’m walking into the bar for. If it’s a pre-dinner drink, I’ll ask for a pale ale (preferably Belgian). If it is a post-dinner drink, I’ll be debating between a chocolaty porter or maybe a Gueuze or Saison to clean my palate. Honestly, I’ll probably just whip out my phone and google all the beer names I don’t know and then read the reviews and descriptions before I come to a decision. The last thing I want is to get stuck with a beer that I don’t want to drink. Needless to say, I’m usually the last one to pick a beer when I go out with a group.  

Any favorite beer literature you could recommend for our book club?

Personally, I found Garett Oliver’s book The Brewmaster's Table to be riveting and accessible to even non-brewers like myself. (It just so happens that Garett is the brewmaster at Brooklyn, but I promise that I get nothing from the sale of this book, and it just happens to be the one that I have liked the most so far in my recent foray into beer literature.)

What times/days do you plan to be available at Jimmy’s as a Volunteer Beer Steward and what kinds of services do you hope to provide?

Right now, I think the schedule is that we all work 1-2 times a month, serving the chosen beers to patrons, and being there to answer questions about beer to people who are interested. 

Sunday, April 17, 2011

May 4th Duck Duck Duck Goose Tickets On Sale Now!

Jimmy's No. 43 is pleased to announce their next dinner event: Duck Duck Duck Goose on Wednesday, May 4th, at 7 p.m. Guest Chef Joshua Stokes of Grill-a-Chef will create a four-course duck pairing menu, using Hudson Valley Duck and seasonal ingredients. Rare Goose Island beers will complement the meal, including the limited Three Sisters’ beers: Lolita, Juliet, and Madam Rose.

The Duck Duck Duck Goose dinner was originally envisioned to celebrate former brewer Greg Hall, who made these special, limited edition beers. However, Goose Island will be represented at the dinner by lead cellarman Brian Taylor.

Grill-a-Chef is Chef Joshua Stokes’ effort get more people in their own kitchens and keep them there. His recipes instill the freedom to see a great meal through a pile of ingredients and empowering them to fill tummies everywhere with great food. 


The menu is as follows:

MENU
Apps
Duck Terrine with Black Olives, Radish "kraut"
Syrian Spice Crusted Duck Skewer, Pomegranate Glaze, Muhammara Dip
Z'atar Duck Pie, Green Garlic Lebne

First Course
PEI Mussels, Duck Bacon, Goose Island Broth with Poached Rhubard, Served with Orwashers Beer Bread

Main Course (served family style)
Slow Roasted Caraway Duck, Brooklyn Cured's Duck Sausage.  Homemade Kraut, Purple Mustard, Roasted Apples,

Dessert
Salted Stout Caramel Custard

Tickets are $60 (includes tax and tip) and are available at Brown Paper Tickets.

Sunday, April 10, 2011

A Few Tickets Remain For Saturday's April Sours!

The science of beer is not required study to appreciate Jimmy's No. 43's April Sours event coming up next Saturday, April 16. However, many drinkers of great beer like to know a little something about how beer is made in order to appreciate the nuances of that particular brew. Thanks to our friends at Beer Menus, here's a brief primer:

To create beer, you basically need only four ingredients: malt, hops, water, and yeast. The history of brew making starts with naturally occurring yeast production (prior to the 19th Century, yeast had not been isolated as an ingredient necessary to create beer). Today roughly five strains of yeast are used in most commercial beers. However, some Belgian breweries still kick it old school, literally throwing open the windows to their vats to allow wild yeast strains to float in and mix with the brew ingredients. These breweries have discovered more than 200 strains of yeast in these particular beers, which are very labor intensive to create and generally cost a lot more than a typical bottle of ale as a result.

These particular beers are known as lambics and sour beers. They have a refreshing, spring-like tang to them, and they change flavors from year to year, as would be expected. This is why Jimmy's No. 43 takes such delight in providing them to our customers every spring.

There are only a few specially priced $60 tickets remaining for the event. We will have a limited number of full-price tickets ($80, cash only) at the door. For more information on the beers being offered during the April Sours, check out our earlier blog post.

Friday, April 8, 2011

Rick's Picks Celebrates 7th Anniversary!

Congratulations to Rick Field and all our great friends over at Rick's Picks for seven years of bringing the best in brine delicacies to NYC and beyond. Their seventh anniversary was celebrated at Jimmy's No. 43 last night at a low-key affair where patrons enjoyed free samples of beans, okra (Smokra! It's delicious!) and pickles of all variety and spiciness.

The highlight of the party came when the kitchen served up "frickles" - fried pickles...  Try this in your own kitchen: Rick's Picks Hotties, dredged in cornstarch or Panko bread crumbs, pan fried until warm. Best pickles ever!

Monday, April 4, 2011

Everything Looking Just Ducky For April 9th Duck Cook-Off

As previously announced, Jimmy’s No 43 is gearing up for this weekend’s Duck Cook-Off to benefit Food Systems Network NYC! We’ve lined up some great judges and a terrific group of chefs to dish some duck on Saturday, April 9th, from 1 - 4 PM. Guests will “get ducked,” enjoying a walk-around, 12-course tasting buffet of creative duck dishes made from regionally-produced quackers and seasonal ingredients. There will be everything from duck charcuterie to roasted main courses

Judges include Serena Di LIberto of Heritage Foods USA, Ariane Daguin from d’Artagnan, Amy Zavatto of Edible Magazine, Food Network’s Jake Schiffman, and writer Adam Robb. One week out, chefs include George Weld (Egg Restaurant), Sean Chudoba (AYZA Wine & Chocolate Bar), clay pot specialist Nathalie Herling, writer Cathy Erway, and Jimmy’s No. 43, and a “Fergus-Henderson-inspired duck neck terrine” among others.

Competing cooks will be judged on regional sourcing and seasonality of ingredients, creativity, execution, appearance, and taste. The much coveted "Golden Ducky," and other prizes, will be awarded to winning cooks!

Guest entry is $20 (cash only) at the door, which includes the duck buffet. Drink specials will be available for purchase.

FSNYC is a not-for-profit profit, membership organization dedicated to ensuring the health and well-being of New Yorkers through access to good, wholesome, nutritious, and safe food and to supporting a strong, sustainable regional farm and food economy. FSNYC brings together regional and local stakeholders—from producers to distributors, advocates, officials, and eaters—to generate synergies that will help defeat hunger, improve health, and create a vital, regional food sector.

Jimmy Chairs Forum For Teen Battle Chefs!

For the past year, Jimmy’s No. 43 has hosted two Teen Battle Chef interns. Teen Battle Chef is a youth program in more than 75 schools in 15 states, whereby middle and high school students learn about food systems, leadership, nutrition and culinary schools. Jimmy has been so impressed with our interns, that he has agreed to Chair a forum to bring more chefs and restaurants together to support Team Battle Chef and their non-profit organizing group, FamilyCook Productions.

The first gathering, FamilyCook’s “Chef’s Roundtable,” took place last month at Jimmy’s No. 43 and brought together A-list chefs, such as Patti Jackson of I Trulli and Stephen Lewandowski of Tribeca Grill. Moving forward, Jimmy and FamilyCook founder, Lynn Fredericks, hope to double the number of teen chefs working in restaurants in all five boroughs.

Thursday, March 31, 2011

Hopfenstark Biere On Tap This Weekend

Brian, Jimmy, Fred, and Brigitte!
We had a surprise visit this week by Fred Cormier from Hopfenstark from Montreal (si vous parlez français, cliquerez ici) and importer Brian Ewing from 12 Percent Importers. We are totally psyched to be offering Hopfenstark's Post-Colonial IPA on tap this weekend (or until the keg runs dry).


We love meeting our brewers and are always happy to have them hang out. It's one of the cool things about Jimmy's No. 43 where our beer family is always growing and where our friends are always welcome. Thanks to Brian, Fred and Fred's wife for stopping by to tell us about the Canadian brew scene!