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Andrew Bird-Pulaski at Night
 
This week in New York, the temperature dropped below freezing. With the wind chill it was frigid. When I asked Jeff Held our Chef if he had biked to work on a morning speckled with snow flakes, he looked at me with disappointment and answered, “you didn’t?” So, I did the following day. Upon arrival, I wasn’t sure if my face would ever defrost. It is on days like these that warm, wholesome stews are an imperative. Growing up in New York, I never asked for the first days of winter to hit, but I knew it meant my grandmother’s goulash was around the corner. That, and my mother’s butternut squash soup kept me going through the winter months. Now that I am old enough to cook on my own, I’ve found catharsis in chopping vegetables and waiting for them to stew.
 
Finding Swiss Chard to be the best looking vegetable in the local market, I picked up a couple bundles to use as the main ingredient for both my stew. I added the usual suspects–carrots, shallots & celery–to my shopping list. Then a can of white butter beans, a clove of garlic, tomato puree, white wine and fresh herbs to complete. After throwing it all together, I waited while it simmered. Days later, tense with chills of a morning bike ride, I reheated my stew and with the first bite, my face began to regain feeling.
 

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Brought to you via the Walkin Kitchen by Jared Frazer creator of Tribute SF
 
Started by three friends, Avedano’s butcher shop pursues the purest forms of butchery while providing San Francisco’s Bernal Heights neighborhood with sustainably raised meat and fish. It is easy to be inspired and educated by the cleaver-wielding bunch behind the counter. Avedano’s is a place of business where craftsmen (and women) are “perserving the art of butchery”.
 
 



 
While living in Tel Aviv for several months earlier this year, I met a very inspirational man named Nathan Menashe. This mini-documentary is about him and his restaurant Vitrina, a gourmet American fast food joint that became my home away from home.
 
If you are ever in Tel Aviv, do yourself a favor and stop by Vitrina for a Butler Cheeseburger (with homemade onion jam and aioli mayonnaise, arugula, swiss, and roquefort), an order of 50/50 hand-cut “chips” (half sweet potato, half regular fries topped with “secret ingredients” and served with their own beet ketchup) and a half liter of Israel’s finest Goldstar beer or housemade pink lemonade. When you go back for seconds, I recommend the Casablanca sausage.
 
 


One of my closest advisors in recent years, Dan Garblik and his buddy Latit Kaliani are stepping up the sauce game with their release of Bandar Monkey Sauce a South Asian alternative to Sriracha sauce. Check out their kickstarter video & recipe below:
 

 

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New York City based filmmakers Ani (director), Cailin (cinematographer), & Nell (production designer) are taking their operations overseas this summer to shoot their first feature film, Days of Gray, in Iceland.
 
Reporting from Reykjavík, here are their culinary adventures from the land of fire and ice:

 
On our second night in Iceland, a wonderful guy, William from our incredibly retro-chic hostel, Kex, (complete with barber shop and reclaimed wood furniture) recommended to us his favorite restaurant – the unassuming, but incredibly delicious Sægreifinn (The Sea Baron). We managed to get lost despite the very easy walk to the restaurant, but thankfully the notoriously helpful natives got us back on track. The restaurant is nestled up against the old harbor in a bright teal fisherman’s hut. “The Baron” is a retired fisherman and Coast Guard chef, turned restaurant owner and a true legend in Reykjavik (probably second only to the famed hot dog stand, Bæjarins Beztu Pylsur). The atmosphere inside is odd and not one bit fancy. But the food… the food is incredible.
 

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11 Old Man Bars Worth Frequenting in Lower Manhattan and the BK
by Matt Gallagher
 
Why so glum, chum? World getting you down? Sometimes, a person just needs to be alone with their thoughts, a pint, and a grumpy, leather-faced bartender that is completely disinterested in customer relations. The much-venerated Old Man Bar offers just such an escape from existence – and, contrary to popular opinion, you don’t need to be an old man to frequent one. Just leave the noise, energy, and fist pumping at the door. No need to rile the natives.
 
At first glance, New York City, a wonderland of clubby indulgence, would seem the antithesis for the Old Man Bar-proponent. Where’s the peace and the quiet, the sawdust and the space? After careful and diligent research on the matter, I can assure the reader that such is not the case. The Old Man Bar not only lives, it thrives on the streets of Gotham. Here are 11 Old Man Bars worth frequenting in Lower Manhattan and Brooklyn. (Limited to those regions to keep this list manageable. And because the Seventh Circle of Hell, also known as Murray Hill, is somewhere up there. Real talk.)
 
Some quick guidance for the uninitiated: Old Man Bars are best visited between the hours of noon and 5pm, Monday through Thursday. Happy Hour crowds and weekend rovers ruin everything. Also, general protocol calls for monotone chatting about surface topics – the weather, the score of the game, that sort of thing. No drama-rama, no prattling, and especially no Lady Gaga karaoke.
 

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