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Garden & Gun has been knocking it out of the park lately, and this Southern Sangria is no exception.  Perfect for sneaking into the park on a summer evening for the upcoming free Andrew Bird concert!

Peach Sangria
(Serves 25–30)

5 ripe freestone peaches, halved then sliced ¼-inch thick
1 orange, halved then sliced ¼-inch thick    
2 lemons, sliced in ¼-inch circles
1 can (5.5 oz) pineapple juice (to color)
½ bottle Riesling Spätlese
2 bottles pinot grigio
2 ½ oz Hiram Walker peach brandy
2 ½ oz peach schnapps
2 ½ oz Triple Sec

Mix all ingredients together in a large bowl, and allow to marinate in the refrigerator for 24 hours.

To serve:
Add 5 oz of mixture to glass (include 5–6 pieces of fruit), fill glass with ice, and add a splash of soda water and a splash of Sprite.

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series-of-contradictions:

This very well-done article highlights many of the stiff challenges we have securing a food system that can be sustainable amongst rapid climate changes while not further destroying the environment especially our threatened water supply.  It also points out that biotechnology is not a bad science, rather that we have to get that science away from the bad guys so scientists can use it to feed a growing population.

An absolute must-read to understand the basis of the growing global food security situation.

Link

Let’s Eat In – Episode 69 – NYC Dining Car

This week on Let’s Eat In, Cathy Erway is joined by Michael J Cirino of A Razor A Shiny Knife and Mike Lee of Studio Feast supper club. They talk about “NYC Dining Car”, the recent 6-course mobile gourmet meal served on the L train in New York City. Learn how they pulled off this haute cuisine performance piece and how reactions have been surprisingly overwhelming.

“Our main focus here isn’t to run a restaurant that’s just not in a restaurant, it’s to create performance and that performance is supposed to inspire people and evoke reaction. And I think if we use that as a barometer I think we wildly succeeded in this regard.  I think food does a fantastic job of being political even when it’s trying to be whimsical and comedic.” – Michael Cirino

Let’s Eat In – Episode 69 – NYC Dining Car

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funemployed:

Oh, just a 6-Course meal served on the L Train. What did YOU do this weekend?

Quite possibly the ballsiest interpretation of the “popup restaurant” phenomenon to date: 12 guests were treated to a full 6 courses on an NYC subway commute from 8th Avenue to Canarsie, with a new dish being served every third stop. Courses were plated by teams either on the platform, or in the train itself, and served to guests on custom-built straphanger tables. The exquisitely planned and executed event went off (amazingly) without a hitch. The Great Gatsby was read, diners were stuffed, onlookers drooled. (see the full photo set here) 

The menu:
6th Avenue: Hamchi Crudo, Bone Marrow, Trout Roe, Laproaig, Sweet Lime
3rd Avenue: Foie en Brioche, Port Wine, Raisin
Lorimer Street: Ramp Soup, Black Garlic, Cippolini, Morel, Thyme
Morgan Avenue: Petit Filet Mignon, Pomme Puree, Asparagus
Bushwick Avenue: Pepper Jam, St Andre
Sutter Avenue: Chocolate & Gold Leaf Panna Cotta, Raspberry Coulis

The lunch was Hosted by Michael Cirino, Daniel Castano and Andrew Rosenberg of
A Razor, A Shiny Knife

Along with:
Jonny Cigar – Winetology
Mike Lee – Studiofeast
Linda Lou – The Cheeky Chef

Full list of collaborators here: www.arazorashinyknife.com/a-casual-sunday-lunch/

Photo ©Steph Goralnick

Jittering with anticipation, when the subway doors opened and I and the other members of Team StudioFeast brought in the main course, Steph Goralnick (my friend since Junior High!) was one of the first people I saw.  Quickly snapping photo after photo, she weaved and dodged through servers, passengers, and her photographer counterparts to capture my favorite images of this memorable event.