Spend an evening under the Williamsburg Bridge sampling some of the best regional ciders New York State has to offer - some of which were foraged from wild apple trees by North Brooklyn Farms' founders last fall. A selection of Aaron Burr ciders will be paired with a five course farm-to-table tasting menu prepared by Chef Kenneth Monroe of Bruno Pizza. Frequently topping the list of "Best Ciders" in the country, you won't want to miss this opportunity to celebrate the start of apple season in New York State with a phenomenal meal highlighting America's "original table wine" with the cidermakers themselves, Andy Brennan and Polly Giragosian.
* Local oyster, Aaron Burr Cider Appinnette mignonette *
* Cider-cured salmon, everything pretzel, farmers cheese, dill oil *
* Heirloom tomato, charred eggplant, fermented poblano, husk cherries *
* Delicata squash, walnut butter, pistou *
* Smoked pork belly, apple mustard, legumes, fermented kohlrabi *
* Wild apple, rose geranium*
Aaron Burr Ciders:
East Branch Homestead Apple
Scrumpy in the Gunks
Live Jazz by the Austin Walker Trio to accompany the meal
**Vegetarians are Welcome**
About Aaron Burr Cidery
“The Cidery”, which produces Aaron Burr Cider in Wurtsboro, New York, is a small homestead farm dating back to the early 19th century. They specialize in growing cider-apples, which are different from eating-apples in the same way wine-grapes are different from table-grapes. They use apples and other locally grown and foraged apples for one mission: to re-create “true cider,” the time-averaged most popular drink in America.
This focus is founded on the belief that early Americans drank history’s best cider. Reestablishing this involves holism -from farming to art, from the market to politics - cider is an identity. There is much from our recent past which must be undone but luckily the descendants of early cider apples do still exist in the wild. We believe their ability to survive the 20th century provides American cider its future.
About the Chef: Kenneth Monroe
Kenneth Monroe is a Brooklyn-based chef & agriculturalist. He started his career with Underground Food Collective in Madison, Wisconsin and currently works with Bruno Pizza in the east village & North Brooklyn Farms in Williamsburg. He cooks seasonally and sustainably with an emphasis on vegetables, local producers & creative uses of simple foods.
About Thursday Suppers at the Farm on Kent:
Thursday Suppers at The Farm on Kent are farm-to-table meals at sunset paired our own harvest with seasonal bounty from the forests and farms of the Catskills. These vegetable-forward meals, fortified with responsibly raised meat, will be curated by one of our chefs to highlight a different, special element of New York's diverse foodshed.