'Meet and Eat' on Serious Eats

Meet & Eat: Baron Ambrosia (Justin Fornal)

Since 2008, "Baron Ambrosia"—"the mutant offspring of Ali G. and Anthony Bourdain"—has traversed the Bronx in pursuit of the borough's most excellent food, fighting villains and falling in love (several times) along the way. The Baron Ambrosia character is the invention of gonzo filmmaker Justin Fornal, who has forged ahead with only the limited resources of public television channel BronxNet; now, Fornal has parlayed his work into a gig with the Cooking Channel, where he will make his big league debut with The Culinary Adventures of Baron Ambrosia this Sunday. More

Meet & Eat: Mark Bitterman, Selmelier, The Meadow

Yes, you read that correctly. Mark Bitterman is a Selmelier -- a salt expert. He and his wife Jennifer Turner Bitterman, both former New Yorkers, recently opened an NYC branch of The Meadow, a shop they started in Portland, Oregon. This West Village boutique not only carries salt, but chocolate, bitters, syrups, oils and vinegars, or, as the Bittermans like to say, it's "a place where the beautiful, the delicious, and the unexpected are brought together for your pleasure." More

Meet & Eat: Emily Cavalier, Midnight Brunch

Part dinner party, part cocktail party, part restaurant, and part social scene, supper clubs can be found all over the city. One recent addition to the mix is Midnight Brunch, the creation of Emily Cavalier, who blogs at Mouth of the Border. She's taken her passion for the city's ethnic cuisines and started a late-night supper club to feature the flavors she has discovered over the years. Toss in some custom cocktails, some helping hands, and a group of food-lovers, and you've got yourself a tasty way to spend an evening. More

Meet & Eat: Caroline Dorn & Loryn Lopes, Butter Queen of Brooklyn

As a child, Caroline Dorn earned the nickname "Butter Queen" as her love for butter was so strong, she often ate it right from the stick. As an adult, she took her obsession in a healthier direction, launching Butter Queen of Brooklyn in 2010 with Loryn Lopes—creating flavored butters and hoping to spread her enthusiasm for the creamy concoctions to serious eaters throughout the city. More

Meet & Eat: Jeff Northrop, New York Oyster Company

Jeff Northrop left his job in the finance world to sell oysters, and now this 25-year-old is supplying briny mollusks from his family's oyster beds in Connecticut to some of the city's top restaurants. Eventually he plans to take his business background to start a hedge fund to fund sustainable oyster and seafood production. Jeff took some time to share his thoughts on oysters with Serious Eaters. More

Meet and Eat: Rick Field, Rick's Picks

Since we last visited Rick Field in January 2009, this New York-based brinemaster has continued to rock the pickling world: expanding his distribution to retailers across the country; celebrating the company's sixth anniversary in March 2010; introducing two new pickle varieties (the People's Pickle, a deli-style garlic pickle, and Hotties, which include Sriracha and habanero powder in the brine); debuting the "Stickle," the Kool Gherk pickle on a stick at the New Amsterdam Market; and showing up on the Martha Stewart Show and in the pages of Oprah's O Magazine. We had a chance to chat with Rick about the creation of new pickles and what's in store for 2011. More

Meet & Eat: Joanna Cybulski and Ross Hutchison, BaconMarmalade

This Greenpoint couple has created a condiment from one of the most irresistible ingredients on earth: bacon. What started as a culinary mishap of sorts has now become a thriving business, with Joanna and Ross making batches and batches to keep up with customer demand (see this food. curated. video for the full backstory). At $9 for a four-ounce jar, this tasty treat would make an affordable holiday gift for any bacon-lover on your list. We pulled Joanna and Ross away from the bacon for a chat. More

Meet & Eat: Noel Cruz, Carmine Club Café

Watch Noel Cruz at work for just a few mintues and you can immediately sense his dedication to his craft. His years of experience at Punch & Judy, craftbar, Dani, Elettaria, and elsewhere shine through at his newest venture, Carmine Club Cafe, where you'll feel welcome from the moment you walk in. He's recruited a crack team including Joe Vigorito (formerly at Lupa and dell'anima) in the kitchen and Davis Anderson (formerly at Il Posto Accanto) behind the bar at the West Village eatery. We caught up with Noel just as he brought the restaurant into full swing after a few weeks of limited service; they're now serving in both the upstairs bar and cafe area and the downstairs dining room. More

Meet & Eat: César Ramirez, Brooklyn Fare

César Ramirez takes his kitchen very seriously. Although he has taken some criticism for strictly prohibiting notetaking and photography in his 18-seat custom kitchen, Ramirez insists that his rules serve to ensure that his guests focus on one thing while they dine there—the food. More

Meet & Eat: Marissa Guggiana, Author, 'Primal Cuts'

Marissa Guggiana traveled across the United States to seek out some of our nation's finest butchers and learn about their favorite dishes, techniques, and stories of their craft. Lucky for Serious Eaters, she has compiled the results in her book, Primal Cuts: Cooking with America's Best Butchers. It includes some of New York City's best meat men: Andrew Dorsey from Marlow & Daughters, Brad Farmerie of Public, Nathan Foot from Northern Spy Food Co., Tom Mylan from The Meat Hook, and Adam Tiberio from Dickson's Farmstand—alongside their fellow craftsmen and women nationwide. More

Meet & Eat: Paul Greenberg, Author, 'Four Fish'

Paul Greenberg's relationship with the sea started when he was a boy and evolved into the focus of his work. His writing about seafood and the ocean has won numerous awards, and his latest book, Four Fish: The Future of the Last Wild Food, explores how our desire for plentiful seafood has changed the future of wild fish. Through his book he takes us on a journey around the globe to learn about the four fish we have cultivated to be our staples, and to explore more sustainable ways to approach the fishing industry. More

More Posts