This Festival Brings the Funk

You can get your fizz and pucker on at the city’s first fermentation festival, a gathering of foods and drinks that rely on the chemistry of yeasts, molds and bacteria. More than 20 local companies will be on hand with pickles, kombucha, beer, cheese, bread, wine, sake, cured meats, kimchi and, since it’s organized by…

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Corned Beef, Hold the Beef

There’s a new player on the mock-meat front: vegan corned beef. Jenny Goldfarb, a vegan for nearly 10 years whose family was in the Jewish deli business in New York, decided that the taste of a hefty corned beef sandwich or a Reuben should not be on vegans’ no-fly list. She spent months in her…

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Chicken, the Thomas Keller Way

The chef Thomas Keller’s talent for frying chicken is such that many years ago he opened a family-style restaurant, Ad Hoc, down the road from his French Laundry in Yountville, Calif., where it was and still is the specialty. Now it’s landing in New York, at his elegant TAK Room in Hudson Yards, on Monday…

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