Good Things Come in Smaller Batches

Artisanal is all the rage these days. The smaller the better. In her new book Small Batch, NYC-based author Suzanne Cope celebrates the local pickle briners, chocolate temperers, and whisky distillers who have changed the climate of food consumption as we know it. To celebrate its publication, she's throwing a party (why not?!) and there will be plenty of "small batch" food and drink stuffs to sample and purchase.

Deets:

When: Wednesday, November 5, 6-8pm
Where: jimmy's no. 43 (43 E 7th St, New York, New York 10003)
What: Tastings! Cocktails! Door prizes! Celebrate the publication of SMALL BATCH by Suzanne Cope and chat with local artisans whose goods will be available for sample and purchase.
Attendees include: Brooklyn Delhi, Plate & Pencil, Sans Bakery, Crock & Jar, Bobolink Dairy & Bakehouse, Farm to People, Divine Brine Foods Inc, Anarchy in a Jar, A&B American Style, Salty Road, & more!

AWESOME ALERT: Ain't No Party Like A Cookbook Party

If there's one way to get people to buy a cookbook, it's hosting an exciting party with celebrity chefs in the character-filled, former Nabisco factory building, Chelsea Market, with some of the best food samples from the book and plenty of creative libations. That's just what was done to launch The Essential New York Times Cookbook: Classic Recipes for a New Century, edited by New York Times food editor Amanda Hesser, and I got to go.

The event was split into two hours, with ten chefs sampling everything from vegetable sushi to chocolate bread pudding in the first hour and nine in the second. "Snacks" from vendors like Amy's Bread and Martin's Pretzels were spread out across the room throughout the event. Also, a long bar area featured tasty "Apple Picker" Punch from Cienfuegos and Egg Creams (with no egg and no cream...how do they do it?!) from Russ & Daughters. 

I was able to attend this event thanks to Tasting Table, who also scored me a copy of the cookbook itself. After giving it a short peruse, I was tickled epicuriously and would highly recommend for foodies (the holidays are coming up people...hint, hint). My friend Rebecca and I circled the room let's just say more than once, and had tons of fun devouring simple classics and figuring out just how certain abstract dishes were concocted. My favorites were the Tonno Nizzarda by Michael White of Marea, Roast Coriander Chicken Thigh with Petticoat Apple Gin Sauce by Brian Bistrong of Braeburn, Butter Sables by Dorie Greenspan the author of Around My French Table and Bite-sized Grapple Pie with Grape Swirl Ice Cream by Karen Demasco of Locanda Verde.

Enjoy the food porn.

Shrimp Toast by Marc Murphy of Landmarc

Martin's Pretzels (yes, the ones from the Union Square Greenmarket)

Mast Bros. Chocolate with Cocoa Nibs

Addictively delicious Caramel Corn with Honeycomb and Dark Chocolate from Liddabit Sweets

A Russ & Daughters awesome person mixing up my Egg Cream

Me with my Egg Cream

Shrimp Alhinho Canape by George Mendes of Aldea

Albondigas Turcas: Manti Inspired Lamb Meatballs by Alex Raij of Txikito

Bite-sized Grapple Pie with Grape Swirl Ice Cream by Karen Demasco of Locanda Verde

Chocolate Cupcakes with Kabocha Buttercream by Pichet Ong of Spot Dessert Bar

Egg Suffragette by Michael Anthony of Gramercy Tavern

Pumpkin Pie Ice Cream from Van Leeuwen Ice Cream

Rebecca with Tonno Nizzarda by Michael White of Marea

Bill Telepan of Telepan gave a very complimentary introduction to Ms. Hesser and Melissa Clark, author of In the Kitchen with A Good Appetite. A portion of the night's proceeds was donated to Wellness in the Schools, an organization aiming to improve the environment, nutrition and fitness in NYC public schools, and Ms. Hesser introduced the non-profit and explained her passion for nutrition in schools.

Bill Telepan (left) introducing (from left to right) Amanda Hesser and Melissa Clark

Guests left with giftbags filled with goodies like Valrhona chocolate (yes, it's definitely worth whatever you will pay for it) and Food Should Taste Good chips. I left full and happy, and totally envious of Amanda Hesser's job.

Me and Rebecca (from left to right) were ultimately satiated