CiderFeast NYC is back this year on June 19 in Williamsburg, Brooklyn! Buy you tickets now!
Food Karma has hosted many featured events during New York Cider Week, and this year we’re back by popular demand to ring in the summer with hard cider! Start the season off right at CiderFeast NYC, a food and drink event with outdoor space, sunset views, live music, and of course plenty of cider!
This all-inclusive event will feature cider tastings from 15 brands, food samples, live music and more! It will also double as a book launch for Andy Brennan’s new book Uncultivated: Wild Apples, Real Cider, and the Complicated Art of Making a Living.
Featured Ciders + Food
Eden Speciality Ciders, Vermont
King’s Highway Fine Cider, New York
Original Sin Cider, New York
Andy Brennan’s Private Scrumpy Cider, New York
Romilly Cidre, Normandy, France
Barrika Basque Country Cider, Spain
Art+Science, Cider+ Wine, Oregon
Wayside Cider, New York
Spoke + Spy Ciderworks, Connecticut
Indian Ladder Farms Cidery, New York
Shacksbury Cider, Vermont
Nine Pin Cider Works, New York
Aval Cider, France
Austin Eastciders, Texas
Kopparberg Cider, Sweden
Plus a selection of craft beer and spirits!
Chef Cesare Casella, Sullivan County, NY
Chef Jesse Jones, BBQ Chicken Strudel
Groundlings Pizza, NYC
La Quercia Cured Meats
The Piggery Charcuterie, Finger Lakes NY
Consider Bardwell Cheese, Vermont
Moonrise Bakehouse, New York City
Petee’s Pies, Apple Pies, NYC
Rocket Fuel Hot Sauce and Cheese
Just Add Beer Sauce with Grilled Vegetables
JP Bowersock & Cynthia Lamb Quintet
More About Andy Brennan and Uncultivated:
Andy Brennan is the owner of Aaron Burr Cidery, a small homestead farm located in New York State’s Catskill region that supplies cider to some of Manhattan’s most popular restaurants, including Eleven Madison Park and the Gramercy Tavern. He has been featured on CBS Sunday Morning and in the New York Times, Wine Enthusiast magazine, and numerous other publications – including Beer Sessions Radio with Jimmy Carbone.
In his new book, Uncultivated: Wild Apples, Real Cider, and the Complicated Art of Making a Living, Brennan’s hero is the tenacious wild apple and the superior cider it produces. In candid and at times philosophical prose, he shares his decades-long experience working with naturalized trees—from discovering new tastes and textures to under-standing how the wild apple tree guided him toward a successful, environmentally conscious business.