Jimmy's No. 43

“Brisket King Of NYC” To Showcase Amazing Chefs, Artisanal Spirits

astrid — Wed, 22 Feb 2012 16:00:48 +0000

If you haven’t already bought your $55 ticket (with a portion of the proceeds benefiting New Amsterdam Market) to next week’s “Brisket King of NYC,” be sure to get them this week! The event, taking place on Monday, February 27^th from 6:30-10 p.m. at Santos Party House (96 Lafayette Street). will feature such renown meats/chefs such as Robbie Richter of Fatty ‘Cue, High Point Farms, Joe Doe, Patrick Connolly (The Kitchen NYC), and John Brown Smokehouse, among others. Full details are at meatweeknyc.com.

RCH Old Slug Porter To Be Tapped Starting Thursday

astrid — Wed, 22 Feb 2012 13:52:17 +0000

Photo courtesy of beeryogi.com.

For the most part, fall is the season when we tap rare and unusual brews, typically offering up German gravity casks (easy drinking Landbiers, Kellers from Bavaria, etc.) in celebration of Oktoberfest. This winter we have the pleasure to offer one of the rarest beers, an old-school English cask: RCH Old Slug Porter. Distributor B United describes the beer as “a delicious Porter with a full bodied taste of chocolate, coffee, blackcurrent and black cherry. It features a dark near black colour with a good white head when served through a tight sparkler.”

This will be our only English cask-conditioned tap until later in the year, so stop by after 6 p.m. on Thursday (we should have enough to last through the weekend!) for a taste of this truly incredible beer.

Hot Sauce Relief: A Great Day For Those Who Love It Spicy

astrid — Sun, 19 Feb 2012 16:12:00 +0000

We had a great turn-out to taste hot sauce and drink soda (GuS was in the house!) In addition to all the amazing hot samples, there were brunch bites from Jimmy’s No. 43. Thanks to our judges: Matt Levy (Levys’ Unique New York! “NY’s First Family of Tour Guides!”), Regan Hofmann (Our Town Downtown Journalist), and Clay Gordon (The Chocolate Life).

Winners -

“Tears of the Sun” from High River Sauces won the Inna Gadda Di Hotta Award;
NYC Hot Sauce’s Xtreme won Jane Fonda Feel the Burn category as hottest hot sauce;
Mike’s Honey won Gateway Sauce.

Relive the spice, below:

Steve Seabury, our co-host, was on hand with copies of his book along with his award-winning sauces.

Danielle thanks the participants while our DJ spins tunes to liven up the room (not that we needed livening up!).

Beneficiary of an earlier fundraiser/tasting event, Evolutionary Organics made sure to send us some of their hot sauce to sample.

Barry Schwartz (Grown in Brooklyn) and Heidi Tickle (Tickle Sauce) returned to Jimmy's No. 43 with some added spice!

Austin and Wenjay were representing Local Roots CSA and offering up honey miso coleslaw made with Mike's Hot Honey!

Speaking of Mike's Hot Honey, they were drizzling honey over crisp apples, goat cheese and walnuts. Delicious!

Would you like literature with that? Author Josh Bernstein took some time off from signing books to be present at the Hot Sauce Event. Thanks, Josh!

Looking to cool your palate? GuS to the rescue!

Beth Linskey brought savory relish and a spicy jelly to tantalize our tastebuds.

It's an all-Jimmy'sNo43-weekend for Jon Bratton of NYC Sauces. He will also be at the Gumbo Cook-off!

What’s On Tap? Some Terrific New Beers To Go With Our Mardi Gras Weekend!

astrid — Sat, 18 Feb 2012 16:28:03 +0000

Whether you are coming out for brunch, our Hot Sauce tasting, the Gumbo Cook-off, or just to hang with your beer “family” (or all of the above), Jimmy’s No. 43 has some amazing new beers this weekend. Among them are:

Mission, blond (San Diego)
Kissmeyer, honey porter (Denmark)
Anchorage (a slightly sour triple, Alaska)
Maine, peeper ale
Mikkeller, “Boogoop” Buckwheat (barley wine style) collaboration with Three Floyds Brewery
Barrier, Rembrandt porter
Spider bite – double IPA (Long Island)
North Coast, Old Rasputin

Just a sample of the really terrific beers we’ll have this weekend, so please come out and enjoy!

Some Like It Hot! Steve Seabury Of High River Sauces Co-Hosts Hot Sauce For Ohio Farm Relief

astrid — Thu, 16 Feb 2012 14:59:53 +0000

This Saturday from 1 p.m. to 3 p.m. Jimmy’s No. 43 will be rocking—in more ways than one—when we bring on Hot Sauce for Ohio Farm Relief. You’ve met the farmer we’re helping out with this event, now meet our co-host, Steve Seabury, who creates award-winning hot sauce… when he’s not too busy rocking out with the likes of heavy metal artists Iron Maiden and Whitechapel, that is. He also explains how “getting the morning burn” doesn’t require a treadmill. We asked Steve about his various (and varied) business interests.

So, how exactly does one go from heavy metal record producer (and bass player) to hot sauce?

When I was in college playing in bands, I was on a very limited budget. I would have to buy cheap food like Taco Bell to survive. I just couldn’t handle their sauces. They weren’t hot and they just didn’t taste good. I started making my own sauces, and the next thing you knew Taco Bell tasted like 5-star food.

What is the first spicy food you remember tasting?

I remember when I was in Boy Scouts a bunch of us had a dare to eat some hot peppers. Some of them chickened out but I grabbed a bunch and just ate them. They were so tasty! Nothing like getting the burn to start the day.

High River Sauces has only been around for a year. You won five Hot Pepper Awards your first year in business. To what do you attribute this quick success? What was most surprising about your first year in the Hot Sauce business?

When I received the email saying I won five Hot Pepper Awards I almost spilled my coffee on my lap. My jaw hit the ground. Winning the “Best Hot Sauce of 2011” and “Hot Sauce Company of The Year” has been incredible for High River. People are talking about us and the orders are flying out. I just work super hard and occupy my office. Word of mouth and non-stop work have been our small success so far.

We love pairing beer with everything (as you can imagine). What kinds of beer do you think goes best with hot sauce and does it vary dependent on just how hot that hot sauce is?

I love beer, and I love fiery foods. Personally I like a lighter beer to go with the super hot sauces. It doesn’t mask the taste of the pepper, and it kinda helps with cooling it down a little. When I eat Habanero Pepper based sauces, for example, I really enjoy the taste of Blue Moon. The flavor of the beer really compliments the fruity flavor of the pepper. A great combo! Kinda like chocolate and peanut butter.

Your cookbook, Mosh Potatoes, is a compilation of various hard rockers’ (Dizzy Reed, Guns and Roses; Blaze Bayley, Iron Maiden; many many others) recipes, along side anecdotes of rocking hard. When did you first realize that kick ass rock was such a fertile ground for foodies? What was your impetus for writing the book?

Through the years of working in the music industry, I have had an opportunity to work with some amazing bands and artist. We always spoke about music, sports and food. All of these bands get to travel the world and experience the different cultures and their cuisine. One night stumbling home, I was so hungry. I was looking through my fridge and couldn’t find anything except some leftovers, ketchup and eggs. I said to myself, “What would Lemmy (Motorhead) do in this situation?” The next day I emailed his manager and got a recipe. Word spread and five years later Simon & Schuster called me up and said they wanted to release my cookbook. It’s been a lot of fun and I have raised a bunch of money for the Meals on Wheels charity. It a good feeling.

With so many irons in the fire, do you find it difficult to juggle all your various business ventures?

I don’t get much sleep that is for sure. I have a strong work ethic, and I believe that the harder you work the more you should be rewarded. I am going to keep the peddle to the floor, and I hope one day it will all work out.

What’s your favorite among the hot sauces you make?

I am a big fan of grilling all season. My Hellacious Hot Sauce is that perfect savory hot sauce for all things that go “Moo.” It just makes my burgers and steak taste heavenly.

Where do you see the future of hot sauce in general and High River Sauces in specific?

I see it growing. People are digging the spicier things in life. It’s becoming mainstream now, and I hope High River Sauces can take advantage and jump on the wave. It seems like everyone is making a spicy food product now. I hope one day my line grows and becomes a staple for everyone’s grilling needs.

Anything else you’d like to add…

Thank you for the time and support of us little artisan sauce companies. It means a lot and I am looking forward to spending time with you guys this weekend. Beers Up! This Saturday’s event is going to ROCK!!!

Hot Sauce for Ohio Farm Relief – This Saturday (2/18)!

astrid — Tue, 14 Feb 2012 21:25:00 +0000

As part of our Mardi Gras weekend, Jimmy’s No. 43 will be hosting Hot Sauce for Ohio Farm Relief, a tasting event that will help benefit Rootstown Organic Farm, which was devastated last year during a terrible hail storm. Co-hosted by High River Sauces founder Steve Seabury, this event running from 1-3 p.m. will have samples/tastings from the following confirmed attendees:

Tickle Sauce (making tamales)
Anarchy in a Jar
Beth’s Farm Kitchen
The Brooklyn Grange
Mike’s Hot Honey
NYC Hot Sauce
Cabot Cheddar
Sol Sauce
Evolutionary Organics Farm
GuS Soda
and Jimmy’s No. 43

Entry is $10 at the door with additional wine, beer and our Saturday brunch menu will be available for purchase. To learn more about Rootstown Organic Farm and its owner, Bill Pennell, see the video below.

Rootstown Organic Farm from Sara Graca on Vimeo.

Valentine’s Is For (Beer) Lovers!

astrid — Thu, 09 Feb 2012 14:33:39 +0000

While Valentine’s Day is always sweet at Jimmy’s No. 43, we have a few special things lined up to make February 14th even better this year! First off, our regular $10 Tuesday Tasting will be a BYOC affair (as in “Bring Your Own Chocolate”) and we’ll be pairing with brews that go great with the confection (whether bittersweet or not). In addition, our chef has put together an incredible Early Bird Prix Fixe menu. For $25, you get a choice of three courses, including (subject to availability):

First Course:

Oysters with ginger mignonette
Marinated farmhouse goat cheese
Local greens red wine vinaigrette

Second Course:

Hand cut herb pasta with wild mushrooms whipped ricotta
Whole stuffed fish charred fennel herb olive oil
Braised pork belly mustard greens & roasted cider apples

Third Course:

Bittersweet Chocolate pudding sea salt & hazelnuts
Apple tarte tatin
Polenta cake stewed dates lemon zest

Seatings are at 5:30, 6, 6:30, 7. (Reservations recommended.) Ticket link here.

Gumbo Cook-Off Featured Event Of Mardi Gras Weekend (2/17-19)

astrid — Mon, 06 Feb 2012 14:40:00 +0000

Photo courtesy of www.kevinandamanda.com.

We will be celebrating Mardi Gras with two featured events: Hot Sauce for Ohio Farm Relief (February 18^th from 1-3 p.m.) and a N’Orleans Style Gumbo Cook-off (February 19^th from 1-3 p.m.) to benefit Chefs for the Marcellus.

Our featured event of the weekend is the February 19^th N’Orleans Style Gumbo Cook-Off. Coming off our very successful cassoulet cook-off, the Gumbo Cook-Off event will have chefs both professional and amateur competing for Gumbo bragging rights. Co-host Chefs for the Marcellus (protecting our farms, food and water from fracking) request that ingredients ideally be sourced from the Marcellus Shale region, a geologic formation that covers a large area of the mid-Atlantic region, including much of New York’s southern tier — an area of pristine waters; produce, dairy and livestock farms; and breweries and wineries.

$20 at the door will get you unlimited tastings from the following confirmed chefs:

Paul Simon of Burbon Street
Nissa Pierson from Ger – Nis Culinary and Herb Center
Brent Sims, The Green Table
Dave Seigal, Stonyfield Cafe
Sea To Table: Wild Florida White Shrimp
Jon Bratton from NYC Hot Sauce
Back Forty’s Chef Michael Laarhoven
Cathy Erway, author, Not Eating Out in NY
Jimmys No. 43
Chef Jessica Wilson with more TBA.

The event will be judged by Curt Ellis, FoodCorps founder and documentary filmmaker, Will Blunt (starchefs.com), Heather Carlucci-Rodriguez, and other judges TBA.

Anyone interested in joining the Gumbo Cook-off should e-mail Danielle for details and specifications.

The Hot Sauce for Ohio Farm Relief tasting event will be co-hosted by High River Sauces’ founder Steve Seabury, who will be on hand to sell and sign his cookbook, Mosh Potatoes. $10 admission at the door will benefit Bill Pennell (Rootstown Organic Farm). Cabot Cheddar will be donating cheese and GuS Soda will be providing “GuS Dry Meyer Lemon” to offer a cool relief for the guests between hot sauce tastings. Other participants include from Tickle Sauce (who with Barry’s Tempeh will be making tamales), Rootstown Organic Farm (Homemade HOT Tonic), Anarchy in a Jar (Hot Pepper Jelly), Beth’s Farm Kitchen (Habanero Jelly), and NYC Hot Sauce. More hot sauces TBA.

Go Big Blue! Support The Giants (And Catch The Game) By Drinking NY Brews!

astrid — Fri, 03 Feb 2012 12:35:24 +0000

It’s a first at Jimmy’s No. 43: We’ll have a television at the bar this Sunday evening to watch the New York Giants beat down the Patriots in Super Bowl XLVI. And what better way to show that you’re true blue than by drinking some of the amazing New York craft brews we’ll have available! On tap will be (among others):

Spider Bite First Bite Pale Ale from Long Island,
Bronx Brewery’s Bronx Pale Ale,
Brooklyn Blast (Brooklyn Brewery),
Barrier (Long Island) Beech Street Wheat and Caddy Wompus,
and Crossroads Blackout Stout (Hudson Valley).

We’re not going all sports bar, but we want our regular customers to come out, enjoy our great brunch (check out the Farmer’s Crafty Lunch, if you’ve got a hankering to do so), and spend quality time with your beer family while showing your team spirit with NY craft beer!

Farmer’s Crafty Lunch To Benefit Evolutionary Organics

astrid — Mon, 30 Jan 2012 15:47:16 +0000

This month’s Crafty Brunch with “My Life on Craft’s” Mary Izett will be super special. On Sunday, February 5th, from 2-4 p.m., we’ll be welcoming Evolutionary Organics’ Kira Kinney. Since 2003, Kira Kinney has used Evolutionary Organics to make Certified Naturally Grown produce in her part of the Hudson River Valley’s New Paltz, NY, where she farms a little over 20 acres of many heirloom vegetables, baby greens, herbs and pasture raised eggs. Her products are sold weekly at GrowNYC farmer’s market in Grand Army Plaza, Brooklyn. Her farm was severely impacted by last year’s hurricane and flooding, so we’re happy to turn Mary’s usual artisan event into a Farmer’s Crafty Lunch to benefit Evolutionary Organics.

$10 gets you Jimmy’s No. 43 brunch samples, samples of your hot sauce + cheese/bread, and the chance to mingle with artisan vendors in the back room and help out Kira Kinney’s farm, Evolutionary Organics. The schedule is as follows:

2-3pm Tasting

One of Evolutionary Organics' free-range chickens

Kira will offer samples of her homemade hot sauce paired with Jimmy’s No 43 brunch biscuits and eggs straight from Kira’s farm! Homemade salad dressings from Evolutionary Organics will be served with a fresh green salad. Featured tastes from Jimmy’s 43 brunch/lunch menu. Beer and wine for sale

3-4 pm Presentation by Kira Kinney exploring Agricultural Labor Issues

Kira will give a speech and presentation about current agricultural labor issues and how they impact the family farm.

You can see more photos of the farm and learn about Kira’s efforts to rebuild following the hurricane on the farm’s Facebook page.