'Food Curated' on Serious Eats

Video: Vendy Award Finalists Cinnamon Snail and Piaztlan Authentic Mexican Food

The 8th Annual Vendy Awards are almost here, landing on Governor's Island on September 15th for a day of celebrating New York's street vendors—and stuffing ourselves silly on some of the best street food the city has to offer. All week we'll be posting videos made about the finalists, starting with Cinnamon Snail vegan food truck and Red Hook Vendor Piaztlan Authentic Mexican Food Truck. More

Video: Egg Restaurant's Vegetable Farm in Upstate New York

Egg is a little restaurant in Williamsburg that started as a Southern brekkie spot (hello, artisan scrapple) then eventually added lunch and dinner service, and now has a six-acre farm upstate. Chef George Weld didn't want to replace the farmers he'd been working with already, he just wanted to understand the food system better. While the restaurant started out pretty pork-crazy, they're now more veggie-driven. More

Video: Behind the Scenes at a Slaughterhouse in Upstate NY

For one of her the latest Food Curated videos, Liza de Guia spent two days in Hartwick, New York, with Larry Althiser, the owner and head meat cutter for Larry's Custom Meats. "It's a story I wanted to tell, a good story about a proud butcher open to teaching his trade," said de Guia, even though she was a little jittery the night before the shoot. "Slaughterhouses must exist...but there's a right and wrong way to do it." More

Video: DOUGH in Clinton Hill for Hibiscus, Chai, Lemon Glaze Doughnuts

"I tell him to handle the dough like it was a woman—gently, softly," says Fany Gerson of DOUGH, a new doughnut shop in Clinton Hill, Brooklyn. In this video from Food Curated with Liza de Guia, we go behind-the-counter with Gerson to learn about her doughnut experimentation. After over 50 trials, she found the winner recipe: a not-too-sweet batter with a smidge of nutmeg that, when fried, gets those crispy outsides and light insides. They're also about as big as your face. "You don't want to have it end too soon!" More

Video: Bar Snacks Get a Makeover in Brooklyn

"Packaged of unshelled sunflower seeds. C'mon bars, gross. And boring!" says Agatha Kulaga of Ovenly, a creative kitchen in the Greenpoint neighborhood of Brooklyn. Agatha and her friend Erin Patinkin started the company about a year ago after being fed up with the predictable freebie bar munchies. They've crafted their own playful takes, like "the ultimate beer nut," a medley of peanuts, Worcestershire sauce, Old Bay, and bacon fat. They're really into bacon fat. More

Video: Brooklyn's P&H Soda Co. Revives Soda Fountain Tradition

According to Anton Nocito, founder of P&H Soda Co., there used to be "hundreds of thousands of soda fountains in the U.S." but that number has dwindled to two- or three-hundred. Nocito hopes to revive the old-timey tradition with the soda syrups he creates at his Brooklyn-based company. "I'm absolutely positive there's going to be a renaissance in soda fountains," he says in this video by Food Curated's Liza de Guia. More

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