A Food Gift Love Dinner with Brooklyn Brewery and Maggie Battista

Details

Posted
No Comments
Categories

mash-stuff

I’m thrilled because… guess what… I’ve turned in my manuscript for my cookbook, Food Gift Love. I’m elated and feel a lightness that is incomparable to anything except, perhaps, that end-of-the-semester moment in college when you finish all your exams, only better. It’s like my nights and weekends and very early mornings and that time between 2 a.m. and 4 a.m. when I woke up wondering if I would ever get it all done — all those times are all mine again. Woot.

To celebrate, I’m digging into fall big time. There are so many long, lingering meals with a nice drink or mug of beer. In fact, one of my favorite partners — Brooklyn Brewery — wants to help celebrate fall and all things Food Gift Love by hosting a dinner. It’s chilly but let’s get out there and spend a little time together in a big loft-style warehouse in Union Square (Somerville)…

mash2

I’m so pleased to announce that on Friday, October 17, I’m hosting a Slow Supper with the uber-brilliant Brooklyn Brewery chef Andrew Gerson. Inspired by the season and my cookbook, the Slow Supper menu showcases some of my favorite flavors. It’s a five course menu with several surprises, cocktails and special beers with every course. Beer with every course, people! Peppered with indie food from my favorite makers, you’ll taste hot sauce, charcuterie, cheese, so many beers and my recipe for panna cotta (so similar to the version in the cookbook).

I hope you’ll order tickets to this amazing dinner. Foret Design will design the decor and there will be a few other delicious surprises. (Proceeds from Slow Supper go to support Slow Food.)

Oh, here’s a peek at the menu:

MENU:

Island Creek oysters with mignonette and hot sauce granita (served with Gambit, a ghost bottle)

Scallop and apple crudo with brown butter gel, basil oil, grapes, and apple dashi (served with Sorachi Ace)

Yogurt, creme fraiche, rhubarb broth, nasturtium, mint, lamb floss (served with Percival, a ghost bottle)

Braised rabbit and rabbit liver mousse with butternut squash puree, pickled romanesco, and crispy duck fat potatoes (served with K is For Kriek, ghost bottle)

Maggie’s Panna Cotta (served with Cuvee Noire, Brooklyn Quarterly Experiment)

Buy tickets here. And, I’ll see you then!

Fotor0926165027

Photos taken and styled by Brooklyn Brewery or Heidi Murphy/White Loft Studio.

Eat Boutique discovers the best small batch foods by boutique food makers and shares our version of #foodgiftlove. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in the Eat Boutique Shop. You can also follow us on TwitterFacebookInstagramTumblr and Pinterest.

French-75-03

Eat Boutique is an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting pop-up markets for 25,000+ guests, Maggie is now supporting entrepreneurs as they create values-based businesses in service, food, & retail through Eat Boutique StudioFollow Maggie Battista on Instagram.

Comments