Good Beer at BAM Fundraiser Is Something to Savor
T. I. Williams is a chef and food educator who frequently writes about unique and/or organic dining events in the New York metropolitan area. In this post, she introduces us to intriguing dining and drinking establishments those of us in other parts of the world might never hear of on our own. We encourage you to check the links to these fascinating establishments and to add them to your must-do list for your next trek to NYC. Also, if you’re looking for a worthy cause to support with your own good fortune, check out the beneficiaries of the fundraising event Williams describes in this post: Added Value and Just Food. — Publisher
The Good Beer at BAM fundraiser presented by Edible Brooklyn magazine on July 29 combined a great crowd, delicious beer, and exciting food. Over the course of the evening, I sampled more than 20 varieties of artisan ale by brewers from all over Brooklyn and New York State. Brewmasters presented everything from clean, crisp, and simple pale ales to richly complex varieties. And, of course, the chefs on hand pushed the envelope of American culinary creativity with pairings that defied convention and expectation.
By far, the most brilliant pairings were the Golden Honey Monkey ice cream by the bent spoon and the Cuvere de Cardoz by Brooklyn Brewery with gingersnaps by snaps! The bent spoon — a Princeton, New Jersey, company that produces artisan ice cream — combined local Jersey honey with Jersey beer for a delightful combination in which the essence of a great beer met quality milks and honey. Brooklyn Brewery produced their Cuvere de Cardoz to highlight the spice blends of Indian cuisine. It was nothing short of magical when followed by a perfectly formed, perfectly tasty gingersnap made by snaps! owner, Adrienne Press.
Another notable mention was by beer kitchen, a Brooklyn institution, which served a gose and coriander beer produced by lactic fermentation. Sophisticated. That is the only way to describe the genius creation.
On the chefs’ tables, Sullivan Street Bakery was on hand with its hallmark Pizza Bianca. Although the bakery had a wide selection of breads, Bianca was and always will be the best.
Rose Water of Park Slope offered a Fluke Ceviche with Avocado Relish. Speechless. Followed by seconds.
Cellars at Jasper Hill served their Clothbound Cheddar, which was remarkable in that it possessed pineapple undertones complementing a distinct cheddar flavor. Miracles are possible.
Palo Santo of Park Slope hand rolled and prepared roti on site that was nothing short of amazing.
And speaking of amazing, Co. Pizza of Manhattan rolled up in their portable pizzeria and had sold out samples with every pie that came out of their oven.
A Fundraiser for Sustainable Eating
Good Beer at BAM was one of the most outstanding fundraisers I attended this summer. It was 4 hours of sampling the best beers available in New York and food from some of the region’s notable chefs and establishments.
Added Value, which occupies once-unused, asphalted New York City Public Parks and Recreation space, was converted to a 2.5 acre farm in Red Hook, Brooklyn. It recently expanded to include a three-acre farm on Governor’s Island. The farm has a strong youth education component that teaches young Brooklynites farming skills and how to build and maintain community, as well as a large set of other tangible skills. Added Value has a Community Supported Agriculture (CSA) group and a Farmer’s Market that accepts EBT (electronic food stamp benefits) and WIC (Woman Infants and Children) on the open and publicly accessible Brooklyn farm site.
The fundraiser held by Edible Brooklyn provided proof that nonprofits can successfully and sustainably serve constituents with support from the public and other organizations. Most of the chefs and brewmasters offering tastings at the event are — or use — organic farms, practice slow food techniques, have strong concern for the environment, and collectively work to make the world of food better than the way they found it.
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