Eat For A Good Cause
If you're looking for a worthy excuse to taste some of NYC's finest eats and support a good cause, well, this week is your gustatory goldmine. Two events sponsored by Just Food:
Wednesday, Sept. 21st :: Let Us Eat Local
A tasting event celebrating eating local, sustainable food systems and local area farms devastated by Irene. The evening will honor the "high priest of pasture," Joel Salatin of Polyface Farms (from my home state of ol Virginia!) who's new book, Folks, This Ain't Normal, is about to hit shelves in a few weeks (it's definitely worth a read). A smorgasboard of local restaurants will be dishing up deliciousness -- ABC Kitchen, Northern Spy Food Co, Rose Water, dell'anima, Blue Hill and Sweet Deliverance among them. Check out tickets here.
*I'll be chatting with Joel tomorrow, more on his thoughts about sustainable agriculture and farming practices to come!
Sunday, Sept. 25th :: Dine Out (or In) for Irene
This cause is an absolute no-brainer. Support NY-area farms who were hit hard by Hurricane Irene and eat out at a host of local restaurants this coming Sunday. Participating restaurants will donate up to 10% of sales to funds set up by Grow NYC and Just Food to aid farmers. You can also help out all next week by cooking at home and hosting a potluck or supper club, sourcing ingredients from your neighborhood greenmarket and donating to bloggerswoborders.org/dineinirene
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bruschetta duo: rustic heirloom tomato-basil | sauteed mushrooms with truffle oil
roasted cherry tomatoes, eggplant and oregano with olive country bread
grilled zucchini ribbon & proscuitto skewers with grated fiore sardo cheese & basil oil
calamari salad with crispy spiced chickpeas, bell pepper, fennel, lemon & chili
signature cocktail: The Negroni
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Rustic Heirloom Tomato-Basil Bruschetta ::
Serves :: 6 to 8
2 to 3 pounds of heirloom tomatoes, diced
1 small bunch of basil, roughly torn (about 1 cup)
3 to 4 tablespoons extra virgin olive oil
salt and freshly ground pepper to taste
1 baguette, sliced
2 garlic cloves, halved
Preheat oven to 325. Toast baguette for 3 to 4 minutes on each side.
Mix tomatoes and basil and drizzle olive oil over top. Season with salt and pepper and toss to coat well.
Rub each toasted baguette slice with garlic and top with tomato-basil mixture.