![\"\"](\"http:\/\/brisketking.com\/wp-content\/uploads\/2019\/10\/Rye_week_Logo_smformat-300x202.jpg\"){kind=logo}
<\/p>\n<\/p>\n
Food Karma Projects presents Pastrami on Rye, a featured event of New York’s Third Annual Rye Week! On October 16th, join us to sample the world of rye with rye whiskey, farm beers, breads, and more! Plus, as the producers of\u00a0Pig Island<\/a>\u00a0and\u00a0Brisket King NYC<\/a>,\u00a0when we think rye, we think pastrami!<\/p>\n Pastrami on Rye Will be an All-Inclusive Food & Drink Tasting Featuring:<\/strong><\/p>\n Welcome Rye Whiskey Cocktails for Every Guest!<\/strong><\/p>\n Old Forester Old Fashioned Cocktails<\/p>\n Pastrami Tasting from Featured Chefs<\/span><\/strong><\/p>\n East Village Meat Market & Happy Valley Meat<\/p>\n Morgan’s Brooklyn BBQ<\/p>\n Randall’s Barbecue<\/p>\n Nestor Laracuente da bklyn_pit_rat<\/p>\n Roni-Sue’s Chocolate-Covered Pastrami<\/p>\n Rye Whiskey from Featured\u00a0Distilleries\u00a0<\/strong><\/p>\n New York Distilling, Brooklyn NY<\/p>\n Van Brunt Stillhouse, Brooklyn NY<\/p>\n Finger Lakes Distilling, Burdett NY<\/p>\n Honeoye Falls Distillery, Honeoye Falls NY<\/p>\n Hudson Whiskey, Tuthilltown Distillery, Gardiner, NY<\/p>\n Gunpowder Rye Whyskey, New England Distilling, Portland ME<\/p>\n Woodford Reserve, KY<\/p>\n Rye Bread,\u00a0Grain Salad, and More!<\/strong><\/p>\n Moonrise Bakehouse<\/p>\n She Wolf Bakery<\/p>\n River Valley Community Grains<\/p>\n Amy Halloran’s\u00a0Cornmeal Rye Pancakes<\/p>\n Szechuan Black Vinegar Pickles Japanese Miso BBQ Slaw, Just Add Beer Sauce<\/p>\n Consider Bardwell Cheese<\/p>\n Cheese and Hot Sauce, Rocket Fuel<\/p>\n Craft Beer made with Local Grains and Malts<\/strong><\/p>\n Empire Farm Brewery<\/p>\n Pastrami on Rye is proud to work with Grow NYC Grains, who will be featured at the event<\/strong><\/p>\n Pastrami on Rye is Proud to Host:<\/strong><\/p>\n Lew Bryson has been writing about beer and spirits full-time since 1995. He was the managing editor of\u00a0Whisky Advocate<\/em>\u00a0from 1996 through 2015. He is currently a Senior Drinks Writer for the\u00a0Daily Beast<\/em>, and also writes for ScotchWhisky.com,\u00a0Artisan Spirit<\/em>, and\u00a0Bourbon+.\u00a0<\/em>Bryson is also the author of\u00a0Whiskey Master Class<\/em>\u00a0as well as\u00a0Tasting Whiskey.<\/em><\/p>\n From Lew: “If you look at historical periods like the 1950s to the 1960s, or even the 1890s to the 1900s, rye was a much more prominent drink. We believe it can be once again. I do believe a new generation are that key demographic.”<\/p>\n Celebrate 500+ episodes of Beer Sessions Radio<\/strong><\/p>\n Food Karma’s founder, Jimmy Carbone will also be celebrating 500 episodes of his podcast,\u00a0Beer Sessions Radio<\/a>\u00a0at the event! Join us and the team at the event to raise a glass to 10 years of food radio!<\/p>\n More About Beer Sessions Radio: All-inclusive Tickets: $55<\/strong><\/p>\n Date:<\/strong> October 16, 2019<\/p>\n Time:<\/strong> 6:00pm-9:30pm<\/p>\n Location:<\/strong> Biba of Williamsburg, 110 Kent Avenue, Brooklyn, NY 11249<\/p>\n 21 and over event.<\/p>\n No Refunds.<\/p>\n More About NY Rye Week<\/strong><\/p>\n “This ancient grain has an important place in New York\u2019s history beginning with its cultivation in the both the Dutch and English colonial eras. Used for making rye flour, rye beer, and rye whiskey, the versatile grain thrived in New York\u2019s glacial soil and northern climate. For hundreds of years it enjoyed a prominent place in New York agriculture.<\/p>\n In recent decades, its popularity waned. Consumer tastes shifted to lighter breads and beer. Bourbon became more fashionable than rye whiskey, and historic cocktails originally developed for rye whiskey began to be made with corn whiskey instead. New York farmers still grew rye as a winter cover crop but lacked a strong commercial market to sell into.<\/p>\n As consumer tastes shift once again, now toward spicier and more characterful products, rye is enjoying a renaissance.”<\/p>\n Learn more about New York Rye Week\u00a0here<\/a>.<\/p>\n Learn More about the Intersection of Rye Whiskey, Farm Beer, and Grains:<\/strong><\/p>\n From Jimmy Carbone on CulEpi<\/a><\/p>\n From the Experts on Beer Sessions Radio on Episode 409: NY State Grains & Rye<\/a><\/p>\n More About\u00a0New York Rye Week<\/a><\/p>\n <\/p>\n Photographs by Justin Aharoni\u00a0<\/strong>@jaharoni<\/em><\/p>\n Judges with 2019 Brisket King Champion, Juicy Lucy BBQ<\/span>Get Tickets Here!<\/a><\/h2>\n
![\"\"](\"http:\/\/brisketking.com\/wp-content\/uploads\/2019\/10\/MattMancusoBrisket-copy-300x200.jpeg\")
<\/p>\n\n
\nThrough discussions with beer industry insiders and knowledgeable beer fans from across the country, this audio ale salon explores every aspect of the brewer’s craft from grains to pint glass and tasting to toasting.
\nListen here!<\/a><\/p>\nGet Tickets Here<\/a><\/h2>\n
<\/h2>\n
Re-Cap 8th Annual Brisket King NYC\u2122 2019<\/h2>\n
![\"\"](\"http:\/\/brisketking.com\/wp-content\/uploads\/2019\/03\/Brisket_King_Hort_OL-300x120.jpg\")
<\/p>\n![\"\"](\"http:\/\/brisketking.com\/wp-content\/uploads\/2019\/04\/Brisket_King_04102019-77-300x200.jpg\")
<\/p>\n\nAWARDS<\/strong><\/span><\/span><\/h2>\n
The 2019 Brisket King<\/strong><\/span>\u2122<\/span><\/strong>:<\/span>\u00a0<\/strong><\/span>Juicy Lucy BBQ, featuring\u00a0pitmaster Mauro Cheifari.\u00a0<\/strong>
\nJuicy Lucy BBQ\u00a0<\/span><\/a><\/span>is opening soon in Staten Island.
\nMauro Cheifaro was formerly the pitmaster at Franklin BBQ in Austin, Texas and is ready to show New Yorkers his skills!<\/span><\/h2>\n<\/h2>\n
2nd Place & People’s Choice Award:<\/span>\u00a0Kimchi Smoke featuring Rob Cho<\/strong><\/h2>\n
Judges’ Prizes\u00a0<\/span><\/strong>
Hometown Hero…<\/span>#ForChefJeff Brisket Sandwich\u00a0<\/em>from\u00a0Pig Beach featuring\u00a0Matt Abdoo\u00a0and Shane McBride<\/strong><\/h3>\nBest Creative Taco…<\/span>Brisket Taco<\/em>\u00a0from\u00a0Izzy\u2019s Taqueria featuring\u00a0Sruli Eidelman<\/strong><\/h3>\n
Best Classic Texas BBQ…<\/span>Brisket with Pickles\u00a0<\/em>from\u00a0Hill Country Barbecue Market featuring\u00a0Ash Fulk<\/strong><\/h3>\n
Best BBQ Innovation…<\/span>Brisket Tostada\u00a0<\/em>from\u00a0<\/em>Dinosaur Bar-B-Que featuring\u00a0John Stage and Leland Avellino<\/strong><\/h3>\n
If They Had Only Won the Revolutionary War…<\/span>Brisket with Yorkshire Pudding and Horseraddish Cream\u00a0<\/em>from\u00a0Quiet Waters Farm featuring John Gower and John Patterson<\/strong><\/h3>\n
Next year, you can expect even more categories and prizes!<\/em><\/h3>\n
![\"\"](\"http:\/\/brisketking.com\/wp-content\/uploads\/2019\/04\/Brisket_King_04102019-98-300x200.jpg\")
<\/p>\n
\nPhotograph by Justin Aharoni\u00a0<\/strong>@jaharoni<\/em><\/p>\n