By Sofia Perez
[Published by Zester Daily, October 9, 2014]
When people talk about eating local food, the first thing that comes to mind is often produce-related—shopping for fruits and vegetables at a farmers market or joining a community-supported agriculture group, or CSA. While those actions do help support a local food economy, an event I recently attended made me realize how much broader the idea of being a “locavore” has become.
“Let Us Eat Local” is an annual benefit for Just Food, a New York-based nonprofit that focuses on making good-quality food accessible across the city promoting community gardens, CSAs, urban farms and the like. Its annual tasting event brings together chefs, bartenders, farmers, fish and meat purveyors, beverage producers and representatives of other New York-area culinary businesses to showcase the region’s delicious bounty.
Although I’ve attended this fundraiser in the past, I was struck by the sophistication and “big-tent” feel of this year’s iteration. Not surprisingly, the event included some of the city’s stalwart vegan- and veggie-focused eateries, but their tables were just a stone’s throw from those of Jimmy’s No. 43, known especially for its meat and beer offerings, and Momofuku Ssäm Bar, whose founding chef, David Chang, famously delivered the line “Let’s put pork in every fucking dish” when he appeared as himself on the HBO show Treme.
There were also farm-to-table brunch spots and an Italian perennial, but the remainder of the restaurant lineup was filled with some of the heaviest hitters on New York’s fine-dining scene—tony Michelin-star recipients and Zagat-list toppers such as Blue Hill, Esca, Gramercy Tavern, Perry St, and Riverpark. The sheer preponderance of these types of places made it clear that local food is no longer the sole domain of the ascetic or preachy.
Some of the most intriguing participants were the artisanal craftspeople whose wares defy the pious crunchy-granola expectations that (often unfairly) get pinned on anything relating to sustainability. It’s nice to see the movement become established enough to let down its hair and have some fun. Here are three examples of products that break the mold:
Mixing it up
The next time you sit down to a meal of organic local produce, cheese and poultry, consider pairing it with a glass of soda. Wait, what? At first glance, soda might seem like a strange bedfellow, but when you taste the syrups produced by Anton Nocito’s P&H Soda Co., the combination makes perfect sense. Eschewing extracts, Nocito creates his blends in a commercial kitchen in Brooklyn using only sustainably sourced whole ingredients. In addition to six year-round varieties—cream, ginger, grapefruit, hibiscus, lovage and sarsaparilla—he experiments with new flavors such as the tart, aromatic lemon verbena he served at the event.
Available at retail locations and via the company’s website, P&H’s complex concentrates can be mixed with seltzer to your desired level of sweetness, but they’re also terrific in cocktails, which is how they’re currently being used at some of New York’s hottest bars and restaurants. Looking to put a spin on the classic margarita? Nocito recommends adding a little of his hibiscus syrup, which is made from a blend of dried hibiscus leaves, organic ginger and cane sugar.
Worth her salt
If you’re making the hibiscus margarita with P&H syrup, you might want to rim the glass with New York sea salt, produced on a rooftop high above Manhattan. Although Urban Sproule did not have its own table at this year’s event, Sarah Sproule’s company was represented in the evening’s gift bags, which included small tins of her “Virgin” salt. (She also produces several infused varieties, such as celery and grilled ramp.)
The idea for the venture came to the young chef when she was doing weekly cooking demos at the Union Square Greenmarket. As she prepared dishes using market ingredients, she dreamt of topping them with her own locally made seasonings. The seawater she uses is gathered 30 miles east of Montauk, Long Island, by two area fishermen and transported to a building in Chelsea, where it is brought up to the roof (16 floors by service elevator, plus two flights by stairs) and placed in an evaporation house. Once the crystals form, the salt is harvested by hand and baked by the sun before being infused or packaged in its pure form.
Your pick of pickles
One of the veterans of New York City’s resurgent artisanal food movement, Rick’s Picks has been brining local produce for the past decade. Based on the Lower East Side, a neighborhood filled with pushcart pickle vendors a century ago, founder Rick Field has helped transform the image of this ultra-traditional food-preservation technique. His product line—which includes “Phat Beets,” “Hotties” (Sriracha pickle chips), “Smokra” (pickled okra) and “Pepi Pep Peps” (pickled red bell peppers)—is clearly marketed to appeal to those who would breeze right past the supermarket Vlasics and B&Gs. These are not your Nana’s gherkins.
While you could certainly go the conventional route and top your next burger with the company’s gently sweet “Bee ‘n’ Beez” (bread-and-butter pickles), the promotional postcard handed out at the event also featured this recipe for Pickletinis.
[Recipe courtesy of Rick’s Picks]
Yield: Makes 1 drink.
2½ ounces gin
½ ounces dry vermouth
½ ounces Rick’s Picks Classic Sours brine
1 Classic Sours spear
Fresh dill, for rimming the martini glass
Pour the ingredients into a mixing glass filled with ice cubes. Stir for 30 seconds. Strain into a chilled cocktail glass. Garnish with the Classic Sours spear. Rim the glass with fresh dill.