Thursday, May 06, 2010

Brooklyn Uncorked

Brooklyn Uncorked, this locally-held, coming-together of winemakers from Long Island and New York based food artisans aren't just about eating and drinking. It’s about community.

I was one of the attendees yesterday, in a crowded BAM, where the event took place. Except for the buzzy atmosphere, "interesting" wine and mouthwatering samples of major restaurants, guests had also the chance to talk to Long Island wine producers, chefs and pastry specialists. I tried the Pulled Pork Po' Boys with coleslaw and pickles offered by the Tipsy Parson restaurant; Pierogi with ramps from Watty and Meg restaurant; Cheese on crackers by Stinky Bklyn and also freshly-made soft caramels from Liddabit Sweets. I also had numerous other bites whose names I can't recall but they were all amazingly presented and exceptionally tasty.

On the wine front, I made stops for a glass of crispy Pinot Blanc and Rieslings at Clovis Point, Gramercy Vineyards, Macari Vineyards & Winery, Martha Clara Vineyards, Palmer Vineyards, Raphael, Roanoke Vineyards and Waters Crest Winery. I am now convinced that a wine tasting trip to Long Island is a must do this summer!

Brooklyn Uncorked was organized by Edible Brooklyn, along with its sister publications, Edible Manhattan and Edible East End, with support from the Long Island Wine Council and the New York Wine and Grape Foundation.