Author: anon

Today from 1-3 p.m., Jimmy’s NO. 43 will be hosting a lunch to celebrate NYC Sustainable Seafood Week. Join Pamela Flash and Brett Tolley of Northwest Altlantic Marine Alliance for a Porgy demo and lunch. You’ll learn about Community Supported Fisheries (based on the CSA model) and sample delicious Porgy, a local fish that many New Yorkers have never tried.

Your $20 (cash, if you please) will go to support NAMAnet and CSFs in the city, with beverages available for additional purchase. We’ll also have regular bar/restaurant service available.

You may have heard that Jimmy’s No. 43 is helping to bring Beer Hunter: The Movie to NYC next month (tickets here), but we’ve got our own “premiere” right here featuring Bridge & Tunnel Brewing from Queens. Jimmy’s No. 43 was the first bar in Manhattan to carry brewer/owner Rich Costagna’s brews.

See what Rich has been up to:

This week is American Craft Beer Week, and if you’re celebrating, Jimmy’s No. 43 has several great chances for you to partake of some local beers this week.

For tonight’s Tuesday Tasting (7:30 p.m., $20 at the bar) you can join us as we pour six brews from Sixpoint. The list includes:

• Sixpoint Apollo Wheat draft
• Sixpoint Mad Scientist #13 Gruit draft
• Sixpoint Brownstone draft
• Sixpoint Citra Single Hop draft
• Sixpoint Otis Oatmeal Stout nitro draft
• Sixpoint 3 Beans cans

If you’d rather go your own way, our featured “Bottle of the Night” is Ommegang, Gnomegang: A Belgian blonde ale from NY State served in a .750 liter bottle ($25).

Then tomorrow we have our Brew Like a Pro Tröegs Hopback, Weyerbacher Heresy Release Party. Join Bitter & Esters and Tim Stendahl of Greatbrewers/Union Beer for a world premier of their Brew Like a Pro clone series. It’s a BOGO – as in buy the original and get a clone for free –  as we compare the brewer’s mix with the paired clone.

As always, offers are while supplies last, and regular bar/restaurant service is available.

Tonight and tomorrow, Jimmy’s No. 43 will play host to two very cool “meet the farmer” events. First up this evening (Friday, 5/10) from 6-9 p.m., is a Cider Salon fundraiser for Breezy Hill Orchard and Cider Mill who will be pouring some of their barrel cider for a $15 donation (cash, if you please). The orchard is in the midst of a Kickstarter campaign to rebuild their historic cider house, which was destroyed in a fire 10 years ago. There are only a few days left in their campaign, so if you can’t make it tonight, please consider donating online.

Breezy Hill will be joined by Bobolink Dairy and Bakehouse farmer Johnathan White, who will be sampling his cheese and bread (which pairs ideally with hard cider) as part of the fundraiser. There will be additional ciders available for purchase, with T-shirts, note cards and brew kits also for sale!

Then, tomorrow (Saturday, 5/11 from 1-3 p.m.) we will have another of our fascinating butchering demos with Møsefund Mangalitsa Farms. As part of our “On the road to Pig Island” series, Jimmy’s No. 43 offers meat lovers the opportunity to join farmer Michael Klampfer as he breaks down half a Mangalitsa hog in this butchering (and eating) demo. You’ll learn all about sustainable pig farming and the Møsefund way, while sampling pork offerings from charcuterie to cuts. Tickets ($25, drinks available for additional purchase) are available online now or pay at the bar.

And, as a footnote, we’ll be using some of the cuts from the Møsefund butchering demo for Monday’s Sixpoint Beer Dinner, if you want to enjoy a beer and pork pairing menu in a relaxed setting next week. Special guests include chef Ian Kapitan (f/o Alobar) and author Josh Bernstein, who will be signing copies of his book, Brewed Awakening.

As always, regular bar/restaurant service will be available during these events.

Rainy days and Thursdays got you down? Never fear! We have just the libation to ease your worries, as tonight’s Thursday Tap™ is a rare, interesting and unusual beer: Barrel Aged Dirty Belgian from Blue Mountain Brewery in Virginia. This unfiltered Dark Belgian Style Ale is a 6.5% ABV ale, fermented with spicy Unibroue yeast and aged in Wild Turkey barrels.

As always, this beer is available while supplies last (we tap at 5 p.m.) and regular bar/restaurant/oyster service will be available.