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."
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In the latest video from
Food Curated, Liza de Guia meets
Ed Tuccio, a farmer on the North Fork of Long Island who's been raising bison for over 30 years. He's part of a small movement of passionate farmers working to bring bison back. It's actually not a bad time to be a bison farmer. There's a growing demand for the meat and prices have doubled. After this taping, Liza polished off a bison burger and walked away thinking,
why don't I eat this more often?
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Meet farmer
Ingimundur Kjarval and his daughter
Ulla (
@nyculla) of
Spring Lake Farm in the western Catskills. In this
Food Curated video from
Liza de Guia, they walk us through their pastures, introduce us to their happy cows and pigs (one of which is the biggest pig you've ever seen), and talk about their grass-fed operation, which has been expanding with recent demands for grass-fed beef and pork. How does it taste different from other stuff you'd find at big grocery stores?
"You can taste the grasses, it has a lot of flavor...a lot of integrity," says Ulla. She and her dad want Spring Lake Farm to be an inspiration for what the future of sustainable agriculture can look like in New York state, where millions of acres of land go unused.
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Hordes of hungry carnivores—including Greenie D. McGee—queue up for a taste of washugyu ribeye. [Photos: Joe DiStefano] Tuesday Night Tastings at Louis 649 usually feature such premium spirits as the wonderful whiskeys from Tuthilltown. This Tuesday was also devoted...
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[Photos: Joe DiStefano] With the notable exception of Go Go Curry there is probably no Japanese restaurant in Manhattan more obsessed with New York Yankees left-fielder Hideki "Godzilla" Matsui than Go Sushi. Sports pages featuring Matsui are pasted above...
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[Photographs: Chichi Wang] Last week at the Institute of Culinary Education, master butcher Rudi Weid taught me to butcher as I'd never known before—beginning with a whole side of heifer, and ending with a seemingly infinite array of cuts....
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When my friend, cookbook author Corinne Trang, offered to take me on a lunchtime jaunt around Chinatown, she didn't tell me where we were going. I just trusted her to show me something tasty that I hadn't eaten before....
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Irish or not, serious eaters need serious corned beef on St. Patty's Day. We've scoured the city for restaurants, delis, and butchers that are pickling and braising beef themselves. This is the serious beef you need.
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A few years ago I would have said that it was not possible but these days there is a paradigm shift occurring in high-end beef in New York City—an extraordinary cut of beef is being offered in three avant-garde but very different restaurants in the city: Tom Collichio’s
Craft, David Chang's
Momofuku Ssam Bar and
Resto (with new chef Bobby Helen) collectively pose a serious challenge to the hegemony of the chophouse.
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Broadway tickets can cost upwards of $300. After buying a few of those, the idea of spending a fortune to eat (at times) mediocre food at some odd pre-theatre hour of the day is unstomachable. Maybe the expression is "none...
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