Jimmys No. 43

PLEASE NOTE THAT ALL EVENTS CAN BE PAID FOR AT THE DOOR. NO TICKET REQUIRED FOR REGULAR BAR/RESTAURANT SERVICE. WE’RE OPEN ALL WEEKEND TO ALL-COMERS!

PLEASE NOTE: ALL EVENTS ARE OPEN TO THE PUBLIC. REGULAR SERVICE IS AVAILABLE THROUGHOUT THIS VERY COOL THEMED WEEKEND. YOU DO NOT NEED TO BUY A TICKET TO ANYTHING EXCEPT MONDAY’S DINNER (YOU CAN PAY PER EVENT/A LA CARTE AT THE BAR). OR YOU CAN PURCHASE AN ALL-ACCESS PASS IF YOU WANT TO GET YOUR FULL CIDER PUCKER ON!

As a part of this week’s ciderWICK™ Cider Fest, we have been talking with the region’s best cider makers, including Steve Wood of Farnum Hill. Hard cider in America looks a lot like craft beer 30 years ago, with a lot of consumers uncertain of what real hard cider is. In the same way people identify the term “craft beer” as representing a “better beer,” we believe there should be a general term for the type of craft cider that we love to drink: “real cider” perhaps? For our upcoming four-day cider event (June 20-23), ciderWICK™ has put together a The Real Cider Manifesto. Real cider is:

1. About making a quality product that includes cider apples, possibly a bit of sugar depending on the harvest, and yeast.
2. An agricultural product grown from orchards; if additional product is needed, cider apples are purchased from neighboring farms, not as concentrate made in China, for example.
3. A celebration of tradition and diversity; fermented real cider dates back to America’s founding fathers and the famous Johnny Appleseed; real cider wants to reclaim its heritage (for more on this, see the excellent 2011 article in Edible Manhattan).
4. Real cider makers are dedicated to education and sharing, from teaching the next generation of cider makers in classes to propagating cuttings from dedicated cider apple growers to growing more cider apple trees.
5. Consumers would benefit from the addition of a “real cider” label, designed with input from real cider industry leaders such as Steve Wood (Farnum Hill) and Diane Flynt (Foggy Ridge).

ciderWICK™ was inspired by the efforts of Glynwood’s Apple Project, Cider Week NY and English folk festivals as part of the real cider movement. Jimmy’s No. 43 will welcome the best cider makers pouring their latest (2013) batches of real cider at tastings, panels, and dinners, including:

• *Friday, June 20^th—Join Eden Ice Cider for the new release of their Sparkling “Champagne” Cider at our Grand Tasting ciderWICK kick-off party
• *Saturday, June 21^st—Cider Sampler withWhetstone Ciderworks, Slyboro and Rowan Imports, a guided tasting with Orchard Hill, plus a BYOC Homebrew Cider Panel (with tastings) moderated by Aaron Burr’s Andy Brennan
• *Sunday, June 22^nd—Redbyrd Ciders guided tasting and NYC launch party
• *Monday, June 23^rd—ciderWICK™ five-course Hard Cider Pairing Dinner with Farnum Hill and SteamPunk

We hope to see you at ciderWICK™, and enjoy real cider whenever you want to get your apple on!

If you’ve been out and about with us the past month or so, then you’ve seen our very cool (or is it hot) Summer BBQ Rig that has been popping up at several of the city’s breweries and street fairs. A lot of regulars to Jimmy’s No. 43 may not realize that we cater large-scale events (and smaller ones, too—anywhere from 100 to 3,000 people). Coming up this weekend, for example, we’ll be hanging out with some of the sharpest dressed island revelers when we return to Governors Island for a “Taste of the 20s” Jazz Age Lawn Party, an outdoor celebration of the Jazz Age and its living legacy. We designed a killer menu perfect for outdoor dining that includes many items that can be served at your block party, wedding, or corporate event. Among our favorite food offerings:

• *1920s-style Beefsteak—Grilled sirloin steak on whole grain baguette with parsley sauce and creamy horseradish
• *Grilled Squab on Toast—Cornish hen, rosemary marinade on old fashioned garlic toast
• *Mexican Corn—Hot popped-corn with choice of butter and sea salt
  or parmesan and truffle oil
• *Brasserie-style grilling station—Burgers and Brats
• *Luau BBQ—Hawaiian-style pork or dark meat chicken served with a side of Asian slaw
• *and a Raw Bar—oysters, clams and shrimp cocktail

We can also roast whole pigs, serve up our classic pulled pork tacos, smoke meats and barbecue chickens.

Not heading to Governors Island this weekend? Well, you can catch us at other locations around the city:

• *June 21st at Block & Brew, Bed-Vyne Brew’s First Anniversary party in Bed Stuy
• *July 5th at Singlecut for another round of their very cool Beer-B-Q (come to Astoria!)
• *August 8th in Bridgehampton for Edible East End’s Food Truck Derby (come to Long Island!)
• *August 16th-17th we’ll return to Governors Island for round 2 of Jazz Age
• *and finally, on September 5th it’s the Sixth Annual Pig Island

And for those who prefer to hang in the city, we’ll have plenty of great beer and food from our craft beer kitchen all weekend long, including a new menu with fresh meats and produce we just bought from our favorite vendors at Union Square Greenmarket. Whether outdoors or in, we’ve got some of the best food offerings for foodies and beer lovers alike.