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Find. Eat. Drink.
Edition: 18 November, 2009
Thanksgiving This Week's Links
Thanksgiving
EAT
  • Food, Wine & Art
    Chef Gutenbrunner, Austrian winemaker Salomon, artists from Klimt to Klee. Five course wine dinner and private art tour, November 20.
  • Chocolate Labs
    Chocolatier Fritz Knipschildt creates confections in the shape of your favorite dog breed.
  • The Pickle Phenomenon
    No need to cross Delancy anymore, pickles have become the new hipster food.
  • East Meats West: Social
    A launch party tonight for two food publications, Meatpaper and Diner Journal (Diner, Marlow & Sons, etc). Lots of food and drink. $50, at Enid's in Brooklyn.

DRINK
NEWS FEED
  • Thanks a Little Less
    Thanksgiving dinner may cost up to 4% less this year says a report by the American Farm Bureau.
  • Raw Deal
    Is protecting consumers from uncooked oysters a rotten plan?
  • Time To Open A Restaurant?
    Rents are dropping, talented chefs are up for grabs and, most important, smarter diners are looking for value, not glitz.
It's the one holiday strictly devoted to food. Non-denominational and no gift requirements, just turkey and stuffing.
TURKEY:
Not all turkeys are created equal. Our friends at Dickson's Farmstand Meats let us know that just because it states "fresh" on the label, it may not be quite as fresh as you hoped.

There is a loop hole in the "fresh" meat business for turkey - a turkey can be kept brined and at 26 degrees and still sold as a "fresh" (never frozen) product in our country; and a turkey held between 0 and 26 degrees (which is a frozen turkey) and then thawed does not need to be labeled as previously frozen. That thanksgiving turkey you pick up at the local supermarket could be 6 months old!

Dickson's turkeys are raised without the use of hormones or antibiotics on an Amish farm in Lancaster, Pennsylvania. You can order right from Dickson's for $5 a pound.
WINE:
We love buying wines at Chambers Street Wines. They specialize in natural, organic, and bio-dynamic wines from all over the world. So how do you pick the right wines for your Thanksgiving dinner?

  • Reds should be light to medium-bodied with pure fruit and good acidity, like a good Beaujolais.

  • Whites should be flavorful, with good acidity - built to stand up to the creamed onions and meaty stuffing. And why not try a good Rose or a sparkling pear cider?
CHEESE:
We're excited that American-focused cheese shop, Lucy's Whey has set up shop in Chelsea Market, so we asked them for their recommendations to start and end your Thanksgiving meal.

  • Begin the evening with a traditional cheddar. Cabot Clothbound is balanced, buttery, and slightly nutty. It's made by Cabot Creamery and aged at the Cellars of Jasper Hill.

  • Finish your meal with voluptuous triple cream cheese Kunik. It is a white mold-ripened wheel made from goat's milk and jersey cow cream, similar to a brie with a lot of rich flavors. Serve with honey, jam and candied fruit.

For more information, you can reach them at 212.463.9500.
DESSERT:
Baked NYC makes delicious apple pie (chunks of apple, vanilla bean a splash of bourbon in a flaky pastry shell) and pumpkin pie (classic pumpkin pie with a whole wheat crust). But how about something even more decadent? Bourbon Chocolate Pecan Pie (gooey chocolate and pecans, dark chocolate and a taste of bourbon). They're taking orders up until November 22 to be picked up on November 25th.
HOST GIFTS:
If you are visiting someone else for Thanksgiving, you still need to show up with a gift. These will certainly be appreciated.

  • Mari's Brownies are delicious two-bite artisanal brownies that are beautifully packaged in a tangerine orange box with grosgrain ribbon.

  • la BOUTIQUE de la truffe specializes in truffles. They sell fresh truffles, truffle honey, carpaccio, oils and accessories like truffle slicers.
ALL-INCLUSIVE TAKE-OUT:
If you don't want the stress of cooking in, but still want to eat at home, you can order in from:
  • Momofuku Ssäm Bar: They're serving pig instead of turkey. The menu includes a whole slow roasted pork shoulder with napa kimchi and pork gravy; chestnut apple stuffing; cranberry relish; sweet potato gratin; green bean casserole; biscuits with honey butter; and rice pudding pie for $350, serves 8.
    Email: events@momofuku.com
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On Our Radar
  • Florida Stone Crabs
    The season has begun and we can't stop eating them. Next week, we'll tell you where you can find the freshest places to get them and who will ship no matter where you live.

  • The Good Fork
    What happens when you combine farm fresh ingredients, a chef with top training and add a hint of Asian influence? Some seriously outstanding cooking.
 
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