In April 2010 Fleisher’s Grass-fed & Organic Meats hosted a full-day class in butchery. Students observed master butcher Hans Sebold slaughter a locally-raised heritage pig at a family-owned farm in Stone Ridge, NY. Back at the shop, Joshua Applestone and Thomas Schneller, master butcher and CIA instructor, led demonstrations in pig butchery, sausage-making, and curing charcuterie.
I am not including the more graphic of my photos, but if you are sensitive you may want to skip this one.
At Mint Premium Foods in Tarrytown, NY you may trip when reaching for an obscure food product on the haphazardly stacked shelves, but it might be worth the risk for all the fine cheese you will sample while tending your bruise. Shot for the Spring 2010 issue of Edible Hudson Valley.
In March, 2010, Joshua Applestone of Fleisher’s Grass-fed & Organic Meats in Kingston, NY and Tom Mylan of The Meat Hook in Brooklyn, took a group of butchers and friends-of-butchers on a late-night tour through Williamsburg. The annual event is known as the Butcher Blackout.
I was asked to visit a rabbit farm to photograph a rabbit for the front page of the New York Times’s Dining section. Of course, I gave them a bunch of options. Here is the one that ran, and if you click through you will see more of the Dining editor’s favorites on the NYT Blog. You will also read a lot of irate comments from readers. People canceled subscriptions they were so angry about this story. To paraphrase a poster with a different attitude, ‘It seems it’s only edible if it’s not cute.’
New York Times bestselling author of The $64 Tomato William Alexander baked one loaf of peasant bread per week for a year in his quest to get the perfect crust and the perfect crumb. His new book, 52 Loaves, will be published in May, 2010. He describes the quest below in this audio slide show.
I hosted a holiday dinner party for 12 friends who love food. One friend makes his own sausages and grills pizzas in the wood-fired oven he built in his backyard, other friends work at such publications as New York magazine, or write about food for the New York Times, or are the editor of the Hudson Valley’s Chronogram magazine, and one friend just likes to open restaurants. Of course, the thought of cooking for such a crowd made me shiver.
That’s where Chef David Matthew Lydick, executive chef of Revolution Cuisine stepped in. He and his sous chef shopped for and cooked a 12 course dinner for us, while the rest of us made our way through two cases of wines. It was an unforgettable evening of extravagance. Thank you, Chef Dave.
The full menu:
coconut chicken satay on banana bread muffin
macaroni and kunik goat cheese bites
Catskill venison carppacio local baby arugula roasted shallot and grape relish garlic croustini
carrot pea raisin cilantro lime raw kale and lemon garlic fresh grilled vegetable caponata
pigs in a bacon blanket inside out smore
Swiss chard gratin local baby arugula walnut black olive pesto
pan seared cape diver scallop apple nut salad peanut vinaigrette
Hopping around Puerto Vallarta, Mexico with my brother was a blast. He has been bicycling around the world for ten years (favorite stops: Argentina, Brazil, Mexico, Thailand, India, France, Ireland, and Greece) learning languages and planting trees. His olive skin has turned a darker shade from years of exposure to the sun and elements and he speaks Spanish with a Portuguese accent. Everywhere we ate in Mexico he asked the chefs if his sister could take pictures in the kitchen.
Stony Creek Farm in Walton, NY, offers tent style camping (complete with flushing toilets, indoor gas stove, a wood floor platform, and furniture) to people who want the farm and camping experience without all the roughing it. I shot a story about it for the New York Times.
Obviously, I don’t shy away from meat. But like so many others, I was a strict vegetarian for almost a decade. Luckily, there are now sources to buy meat that comes from well cared for animals that lived decent lives. On a recent shoot with farmer Richard Biezynski at North Winds Farm near Tivoli, NY, he told me if he hadn’t become a farmer, he would have been a vet. On season, you will often find me visiting his booth at the Woodstock Farmers’ Market.
The folks at Brooklyn-based A Razor, A Shiny Knife (self-described as “an educational, social and theatrical culinary experience”) hosted a weekend event near Ithaca, NY in which guests witnessed a boar journey from farm to table. I photographed and captured sound from the all-day event for the New York Times. Follow through below for the audio-slide show.