From Sunny’s Bar and Baked to Fort Defiance and The Good Fork, 20 of Red Hook’s most beloved restaurants, bars, and food businesses have teamed up to create “All Hands On Deck”, a gorgeously photographed cookbook available in PDF format for instant download. All proceeds will go to ReStore Red Hook, an organization dedicated to raising funds to aid the neighborhood’s small businesses in recovering from Hurricane Sandy
Get the book here.
The RESTAURATEUR, produced and directed by Roger Sherman, is an intimate, cinema verité film about Danny Meyer, one of America’s preeminent restaurant owners. The one-hour film asks: How does Danny Meyer do it?
The film, which has won several awards, aired last night, and will air again on 12/30 and Friday 1/4. Check the website for details.
The Marrow, a European-influenced restaurant, will open tonight in the West Village. This is the third restaurant for Harold Dieterle and Alicia Nosenzo, of Perilla and Kin Shop. The Marrow is located at 99 Bank St. 212-428-6000.
The NYC Mayor’s Office reached out to Eater to remind readers and restaurant owners that there are new programs in place that could help accelerate the reopening process.
Bien Cuit, the popular Smith Street bakery, has expanded to open a location at 35 Christopher Street, in the West Village. The New York Times made a tasting visit to confirm the opening.
Susan Povich wants fries with her rebuilt Lobster Pound. The New York Times speaks with her and her husband, Ralph Gorham, as they take on the task of post-hurricane build out, and the question of whether or not fries make business sense for them, in terms of time and money.
Forbes has released its 30 Under 30 lists, and the food and wine selections are rife with internet and sandwich mavens. The well edited list is chosen by a panel that includes Danny Meyer.
Fairway Market is opening its newest Manhattan location on Friday. A bit behind schedule due to Hurricane Sandy, the community has been eagerly anticipating the opening. DNA info has the full report.
No press is bad press, the saying goes. But great press, in the form of a review, still helps even more. Gurav Anand talks to NRN about Moti Mahal’s 2-star review in The New York Times.
Lauryn Chun, founder of Mother-in-Law’s Kimchi and author of The Kimchi Cookbook, will teach traditional methods of making Korean kimchi in a hands-on communal workshop mimicking Kimjang at The New Amsterdam Public Market this Sunday. Kimjang is the traditional annual fall harvest where ladies in the neighborhood gather together and make enough kimchi to last all winter. It’s the Korean version of “putting up” your cabbage for the winter months. Poggi kimchi, which refers to the stuffed cabbage halves, is made during kimjang. Brined cabbage halves are stuffed with a chile paste filling and placed in earthenware onggi jars and buried in the ground allowing for fermentation during the winter months until spring. Note: You’ll have to bring your own quart-sized wide-mouth jar. Read more at the New Amsterdam Public Market website.
Buy tickets here.
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