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Publication Thu Nov 13 2008
Pucker Up
Last Sunday's New York Times Style Magazine, Design and Living, was a treasure trove of fun reading about food and dining trends, from a list of the season's hottest ingredients (kimchi, sassafras, tongue, halvah, peppercress and red quinoa) to a short item about restaurants combining art and food. TOC's blog recently mentioned Blackbird's salon series, a monthly (usually) meal inspired by an artist's work, served in the restaurant's upstairs dining room. There's a meal coming up on November 13, featuring the work of artist Juan Angel Chavez (the meal is $135, and likely already sold out.)
But the thing that piqued my curiosity the most was an article about sipping vinegars, something the writer describes as "the first truly adult nonalcoholic drink I'd ever had." The concoction is also known as shrub, and the article describes how to make shrub at home. If you're not too keen on boiling vinegar and fruit in your kitchen, there are a few places around town to sip some shrub. Centerstage has a list of bars that serve vinegar-laced cocktails, and most of the drinks actaully sound pretty good.
