Brisket King of NYC

Food Karma Projects is happy to announce its first big meat event of 2012: A Brisket A Brasket returns on Monday, February 27th, this year renamed to Brisket King of NYC. We’ll be crowning the winner at a larger venue (Santos Party House at 96 Lafayette Street). After the success of last year’s subdued affair, we are pulling out all the stops with 10+ chefs and farms/food purveyors, including Thomas Perone (Joseph Catering), Will Horowitz of Ducks Eatery, Chef Jessica Wilson with High Point Farms (Trumansburg, NY), Chef Joe Dobias, Murray’s Cheese, Sam Ullman with Hudson Valley Harvest (NY State grass fed beef), Chef Emma Feigenbaum, Eric Johnson aka Mr. Bobo, Chef Robbie Richter, John Brown Smokehouse, The KitchenNYC’s Patrick Connolly, and additional co-host Jimmy’s No. 43. More chefs TBA.

Co-hosts, Gastropolis editor Annie Hauck and Food Network Kitchen’s Jake Schiffman, will help add a new special feature to this year’s event: artisanal spirits tastings curated by Modern Distillery Age. Plans are to have 5-6 local artisanal spirits, including Catskills Peace Vodka, Square One Organic Spirits, Dutch’s Spirits, Finger Lakes Distilling, Tuthilltown Spirits, Warwick Valley Winery & Distillery, and LiV – Long Island Spirits. Wine, craft beer and a cash bar will be available.

Of special note, “Brisket King of NYC” has attracted some of the top food authorities to serve as judges that will include Charles Granquist (Food Network special events), Cricket Azima (a judge at last year’s event), four-time James Beard Award winner Rozanne Gold, Mark Russ Federman of Russ and Daughters, Joe Distefano (a.k.a. Joey Deckle), Rev. Ciancio from Idle Hands Bar/, Robin Maii (chef/professor at Kingsborough Community College’s culinary department), Chef Paul Denamiel (Le Rivage), and Peter Kaminsky (author of Culinary Intelligence: The Art of Eating Healthy [And Really Well]).

Winning chefs will get prizes courtesy of Anolon Nouvelle, Wüsthof and Microplane based on both the Judges’ decisions and People’s Choice awards.

The event runs from 6:30-10 p.m. and will include special Catskill Peace Vodka cocktails (a CPV Pickleback Martini Shot and a CPV “Bullshot” made with brisket juice from the event). A limited number of $55 tickets available now! A portion of the proceeds benefits New Amsterdam Market.

First Annual Local Meat Hero Awards

photo by Juren David

If you missed our Meat With A Twist party, you didn’t get to taste some amazing food/cocktail pairings. Worse yet, you missed WNYC’s Leonard Lopate announcing the first-ever Local Meat Hero Awards. The three recipients came from all over the country to be acknowledged.

First up was Daniel Hogan, of Heritage Foods USA, who has been key to getting policy changes enacted to benefit these independent meat farms, along with bringing more than $20 million into small, agriculture-related business.

Also receiving a Local Meat Hero Award was Dan O’Brien of Wild Idea Buffalo (outside Rapid City, South Dakota), who was quoted as saying, “There are many books written about the history of buffalo. They tell the story of the species’ rise to dominance of an entire continent; its subsequent fall from grace, and the beginnings of a comeback.” Dan has turned ranching into an environmental cause (which doesn’t mean his buffalo tastes any less amazing!).

Finally, Leonard introduced Chip Alleman, Chairman of the Board for both Glynwood and Local Infrastructure for Local Agriculture. Because the USDA requires use of one of its facilities, finding a USDA slaughterhouse that holds the same values as the sustainable meat community can be extraordinarily difficult. Chip and his colleagues have developed a unique and revolutionary modular mobile slaughterhouse, which they dub MHS: Modular Harvest System. In the spring of 2010, Glynwood and LILA launched the first mobile slaughterhouse to operate east of the Mississippi. Employing a pioneering design of four modules that come together to form a “mini processing facility,” the MHS is the first mobile unit of its kind.   The MHS meets all USDA requirements — including for humane treatment of livestock — offering farmers the certification necessary to reach the broadest spectrum of markets in which to sell their products.  It is a real-world model that demonstrates an innovative solution to address the acute need for accessible, humane, and high-quality slaughterhouses in the Northeast.

Congratulations to these Local Meat Heroes!

Greenmarket Demo/Tasting with Jimmy, Jessica Wilson

In case you didn’t make it over to Union Square yesterday, here’s a recap of what you missed! Jimmy Carbone (Jimmy’s No. 43) and Jessica Wilson (Goat Town) were cooking up a beef kielbasa and warm bread salad that was yummy yummy yummy! It would make an incredible stuffing or side for your Thanksgiving meal. As Jimmy noted to the long line of folks waiting for their taste of greenmarket heaven: “If you really want to support local meat farmers, buy their sausage, because it’s the most sustainable meat. We love sausage for the colder months, and it’s a key part of the Cassoulet Cook-off (that takes place in January/February).”

Here’s a photo of Jimmy and Jessica cooking…

…accompanied by Jessica describing the tasting (all sourced from what was available at yesterday’s greenmarket) followed by some sage (no pun intended!) advice from Jimmy about cider.

US Green Market Cooking Demo

Jessica Wilson
Warm bread salad

Serves 4 to 6
2 cup beef kielbasa med dice
2 cups diced up bread of choice(fresh or left over)

1 washed whole leek sliced in rings
3 green onion sliced rings
1 apple grated on box grater
1/4 cup chiffinode sage leaves
2 cups of torn kale
1 cup olive oil
1/2 cider or sherry vinegar
Juice from one apple( or cider 1 cup)
Salt & pepper to taste
Optional- Aged cheese of choice gratted on top

Place a large sauté pan or wok on med high heat once hot add 1/2 of the olive oil then leeks, green onions stir for 1 min then add kelbasia for a couple mins add apple stir  add bread  stir add remaining oil then add kale and sage. deglace with vinegar and apple juice season grate cheese toss and plate

Happy cooking!

Green Beef Trailer

November 12th– Film Screening + Grass Fed Burger Tasting                             Green Beef: A Story of Grass Fed Beef
1pm at Jimmy’s No 43 (43 E 7th St and 2nd Ave.)
$10 tickets for slow food members, non member price tba…                                               Visit for more info

Buy Tickets Here:

A special Meat Week screening of Green Beef with film maker Michael Crupain, MD, MPH and producer of The Dairy Show 

Author Michael Pollan has taught us about industrial meat production.  It’s three times bad.  First, it’s bad for the animals – unnaturally confined and fed hormones to make them grow and antibiotics to keep them alive.  Second, it’s bad for the environment – conventional production of feed grain depleting land and poisoning water, long-distance transportation consuming fossil fuel, and concentrated animal waste despoiling landscapes.  And, third, it’s bad for our health – the meat unhealthy, particularly in the case of corn-fed beef cattle.

Michael Crupain decided to expand the scope of his site, The Dairy Show, to include more areas of agriculture, beginning with a report about grass-fed beef.  Green Beef is an entertaining and eye-opening 40 minute report chronicling grass-fed beef from the pastures of Grazin’ Angus Acres to the plates of restaurant Local 111.  Along the way, Michael talks about the science behind the ability of ruminants to eat grass and discusses the history of beef in America with author Betty Fussell, environmental impact and climate change with author Anna Lappe, animal welfare with AWA program director Andrew Gunther, and nutrition with author and professor Marion Nestle.

Of pastured animals as food, Michael Pollan wrote, “It’s true that prodigious amounts of food energy are wasted every time an animal eats another animal – nine calories for every one we consume.  But if all that energy has been drawn from the boundless storehouse of the sun, as in the case of eating meat off …pasture, that meal comes as close to a free lunch as we can hope to get.”

Join Michael Crupain at this special Meat Week screening hosted by Jimmy’s No.43 and Slow Food NYC.  Proceeds will help support the programs and activities of not-for-profit Slow Food NYC, including the Urban Harvest program of good food education for New York City kids at 11 schools in the South Bronx and East Harlem, on the Lower East Side, and in Brooklyn and at two urban farms in Brownsville. These programs reach more than 1,000 children.

The story of grass-fed beef.

Noteworthy NYC Meat Week Destinations


Slow Food NYC

Slow Food Snail of Approval  - click here for a directory of the restaurants, bars, food and beverage artisans, and stores and markets that support local meat and other local products.

Welcome to the Slow Food New York City Snail of Approval website, a directory of the restaurants, bars, food and beverage artisans, and stores and markets that, because of their contributions to the quality, authenticity and sustainability of the food supply of the City of New York, have been awarded the SFNYC Snail of Approval.

Slow Food NYC works to create a food system based on the principles of high quality and taste, environmental sustainability, and social justice—in essence, a food system that is good, clean and fair. We seek to move our culture away from the destructive effects of an industrial food system and towards the cultural, social and economic benefits of a sustainable food system, regional food traditions, and the pleasures of the table.

JoeDoe Restaurant                                                                                                                45 East 1st Street  New York, NY 10003

Joe will feature Padgett Farm Beef dish for NYC Meat Week: teak sauce, pickled vegetables, faux fries (the cut will change on the dish depending what Joe gets from the farmer Anthony Padgett.) His farm is located in Salem NY, and is officially called “Padgett Farm’ and they produce ‘Padgett Brothers Brand Natural Beef’

Heritage Meats Essex Street Market                                                                                  120 Essex Street (at Delancey Street)
New York, NY 10002

Stone Barns Center for Food and Agriculture – Pocantico Hills, New York

Slow Food NYC - Slow Food Snail of Approval  - click here for a directory of the restaurants, bars, food and beverage artisans, and stores and markets that support local meat and other local products.

Marlow & Daughters – 95 Broadway, Brooklyn, NY (718) 388-5700

Dickson’s Farm Stand Meats – Chelsea Market, M-F 10 – 8 and 10 – 7 on the weekends. The Market is located at 75 Ninth Avenue, between 15th and 16th St.

Fleisher’s Grass-Fed and Organic Meats –                                                                     192 Fifth Avenue (Sackett Street), Park Slope, Brooklyn

The Meat Hook - The Brooklyn Kitchen. 100 Frost Street, Brooklyn NY

Green Brown Orange (green catering brown cafe orange épicerie)                                     61 hester street nyc 10002 – Featuring breakfast sausages from Flying Pig

“Meat with a Twist ” Launch Party!

November 7th – “Meat with a Twist” –

Farm to (Cocktail) Table Event!

Cocktail Party to Launch Meat Week 6pm – 10pm – City Winery
Purchase Tickets Now!

Presented by Food Karma Projects (producers of Pig Island, Cook Out NYC, Brewers4Brewers Japan Benefit, NYC Brewers Choice) in partnership with Food Systems Network NYC.

  • “Meat with a Twist” will feature cocktail and food pairings; well known chefs will collaborate with farmers and mixologists for a one of a kind party!
  •  Gregg Glaser (editor Modern Distillery Age) will curate limited edition samplings will be offered by micro-distilleries Catskills Peace Vodka and Breuckelen Distilling.• New York State wines and beers will be offered, alongside limited distilled beers from Hitachino (Japan).
  • Keynote Speaker: Leonard Lopate from WNYC.He will present “Local Meat Hero Awards” with co-presenter Helen Hollyman from You Look Hungry Blog.
  •  Lead media promotion is with Daily Candy. Other media partners include The Village Voice, Edible Manhattan, “L” Magazine, Yelp, and Heritage Radio Network.


Food Parings For “Meat With A Twist: From Farm To (Cocktail) Table”

  • Tchoup Shop’s Simon Glenn will prepare duck liver-beef brisket boudin balls, complemented with handmade Creole mustard; Wandering Star Brewery
  • Corey Cova (Earl’s Beer & Cheese) is serving cold beef on a waffle fry; Michelada
  • Allswell’s Nate Smith has curried chicken pie on the menu with chicken from Farmer Nick Westervelt of TBA Farms; Karma Tequila
  • Chef Jessica Wilson will create a fresh goat dish; Zach Fisher from Blue Owl Cocktail Room
  • Rachel Graville (Iris Café) brings Sweet n’ Spicy Gerald Jerky; Bacardi
  • Brendan Corr and Jimmy’s No. 43 is preparing pulled duck with seasonal root vegetables; Kelso Beer
  • I Trulli’s Patti Jackson is serving lamb sausage with panel and mint; Kelso Beer
  • Matteo Boglione (White & Church) offers up crostini made with crispy pan seared polenta, topped with braised buffalo short ribs, all over a thick Italian tomato “soup”; City Winery Cabernet Franc
  •  Hudson Valley Duck Farm (foie gras); Bache-Gabrielsen Cognac
  • Chef Ryan Tate (Lamb Tartare and pickles); Peace Vodka
  • Chef Michael Ferraro (Delicatessen) Pork Dish; Tito’s Vodka
  • SlantShack Jerk
  • Deep River Snacks


Crown the King of "Kosher Bacon" for NYC's Best Brisket