Book Expo 2012: Lots to Celebrate (and Learn)

Last week the largest book convention for those of us in the book industry reared it's head again in midtown Manhattan. Book Expo of America (BEA) was held in conjunction with the newly purchased BEA (formerly Book) Blogger Convention, IDPF, and Blog & New Media Expo. And New York City will be the home of BEA up until 2015, which makes me particularly happy as it's been housed at Javits steadily since 2008 after it used to rotate locations between Los Angeles and Chicago. This year BEA focused on different ways of thinking. Publishers connecting with consumers directly and cutting out the middle man. Sessions have steadily been geared towards how to utilize social media to its highest potential and how to make books (particularly young adult and middle grade titles) that much more exciting and interactive for the end user.

Many articles in the media have touted Amazon as an enemy for publishers with low-cost products and small returns. Becoming the Walmart of the book world Amazon has it's own self-publishing imprint (CreateSpace), has launched it's own publishing sector, and is still one of the first places consumers go to purchase books at a deeply discounted rate with free shipping and many other goods available from clothes to music to appliances and various technology. And Amazon continues it's growth in the publication industry with the purchase of Avalon Books which specialized in romance and mystery titles.

In a market that is slowly on the uptick publishers are trying new ways and harder than ever to connect with consumers directly. Book Expo allows them this opportunity but many times it is press/media and booksellers that get more of the publishers attention. Book bloggers have been indelible in spreading the word about little known books becoming the next big thing. A prime example of this is The Hunger Games which is a true word-of-mouth success from book 1 to the final book Mockingjay released in 2010. As is there was a huge blow up in the media blogger realm when numerous book bloggers and other forms of press were denied press credentials months after registering for BEA. To Reed Exhibitions credit they reneged on the subsequent denials noting their mishap in cancelling registration for bloggers who had registered in January and February and not informing them until the day before Good Friday (when much Reed staff was already out of the office.) Next year I'm sure whatever stringent guidelines that make press press will be clearly outlined early on and handled much more swiftly post-registration. But this sent flurries throughout the blogosphere noting how important bloggers can be to publishers and how important they are to spreading the word about books many may not be aware of and providing a hardcore fan base for authors of various genres, particularly in the young adult (YA) market.

BEA Buzz Panels for both YA and Adult books were huge draws for bloggers, booksellers, and fans alike giving attendees the inside track on what publishers are noting as their big debuts for the year. This included Kat Zhang's YA paranormal book What's Left of Me from HarperTeen and Shani Bioanjiu's The People of Forever Are Not Afraid from Hogarth (a division of Crown Publishers). Bioanjiu was also a National Book Award 5 Under 35 Honoree this year. But debuts weren't the only things lauded at Book Expo of America, prize winning authors like Junot Diaz, Mark Helprin, and Tracy K. Smith were on-hand for autographing. Pulitzer Prize winner Diaz spent hours with fans lined up to read an excerpt from his new collection from Riverhead (an imprint of Penguin) This Is How You Lose Her. He even said it was great to meet readers. "I'm like thank God," he said. The realization of meeting those who enjoy your work can be refreshing. Dennis Lehane (Live By Night) from William Morrow (HarperCollins) and native New Yorker Victor LaValle (The Devil in Silver) from Penguin they were appreciative of those lined up to meet them and of the compliments received and were happy to promote new work.

Book clubs are another big score for publishers and this year a speed dating event was held on Wednesday by The Book Report Network where leaders and members of book clubs could meet with publishers and hear about upcoming titles (in hardcover & paperback) they think would fit with book clubs. In meeting Erin Morgenstern for a signing of the paperback version of The Night Circus she had said that she thinks her book is great for book clubs. Being "fun" to discuss. Her editor was also quick to note that during Erin's tour they would be happy to speak more with those interested in doing Night Circus for book club discussions. Not only was Morgenstern there promoting the paperback version of her book but so was National Book Award winner Jesmyn Ward for Salvage the Bones also in paperback. My book club is fond of books in this format and it is often when reprinted in PB that publishers add book club guides to the back to promote discussion. Book clubs can generate great sales especially if they meet regularly and have a dozen or more members. Many of the members of my book club have turned to digital means and so have a friend of mine with me being one of the few still pursuing the printed text. But the printed text still has a great ways to go before being eliminated and so publishers are aching for book clubs to "adopt" their titles.

And there were numerous celebrations! The arrival of Book Expo of America also initiates NY Book Week with lots of parties going on around NYC hosted by bookstores, publishers, authors, and bloggers. But within the realm of Javits Center there many anniversaries to be celebrated from Little, Brown's 175th to The New Press' 20th to Scholastic's Clifford the Big Red Dog turning 50 to Sourcebooks celebrating the quarter century mark. Russia served as the guest of honor at Book Expo this year and had a huge section devoted to "Read Russia" where champagne in crystal flutes was on-hand to celebrate new and established authors from their homeland introducing them to an international audience. Taunton Press had signings by cookbook author (and local foodie) Abby Dodge offering great samples of her orange sesame cookies. Tuttle Publishing had daily samples of desserts from Sushi Secrets and gluten-free items. HarperCollins had beer and cupcakes, Perseus had an open bar and there were wine tastings near the ever winding Starbuck's line and check in downstairs.

Discussions on Uptown and Downtown stages ranged from the Bellwether prize where winners Heidi Durrow and Hillary Jordan sat with veteran author and Bellwether judge Barbara Kingsolver to the always advancing digital age in publishing to applications that can help sell your ebook. Scholastic was heavily promoting their new series Infinity Ring that is both a print book and available as a game, readers can choose either (or both) formats to enter the world of this new middle grade series, each book written by a different author. The author breakfast and lunches welcomed (back) Stephen Colbert, Junot Diaz, Barbara Kingsolver, Zadie Smith, Chris Colfer, Lois Lowry, Michael Chabon and John Green to name a few.

And while in years past Book Expo of America had been slim in pickings there was much available to take in and take home. BEA is an avid reader's playland and a future writer's inspiration. Meeting authors, publishers, agents, bloggers, and booksellers immersed in the same love is a great way to be reinvigorated and well informed. BEA provides a way to connect all facets of the industry to learn more about what is working, what isn't, and what the larger masses want in terms of upcoming titles and their platforms. Next year I imagine much of the conversations will be the same discussing the success of some strategies and the complications of others, but it's good to know that those within the industry seek to change the way literature is provided and taken in and that there's always a format for everyone. After all books should be celebrated and Book Expo of America is one of the biggest venues to do so.

Herbivoracious (Delicious Vegetarian/Vegan) Recipes and Cookbook Giveaway!

A few weeks ago I had the pleasure of attending an event hosted by publisher Harvard Common Press in celebration of the release of Michael Natkin's new cookbook  Herbivoracious. 

Those following the Herbivoracious blog have seen the progress Michael's made in creating the recipes compiled in his new cookbook. You can also see a few recipes from the cookbook and get started there. Some highlights of Herbivoracious are:

• the amount of 4-color photos available for a majority of the recipes giving you insight into what your dish may look like (not all cookbooks are this plentiful with imagery),
• notes for ingredients & cooking equipment - where to find them items like broth and what butter to use and how important knives are in the kitchen,
• inserts of what Michael's blog readers thought of some recipes and how this helped him further develop the recipe and inserts about how to find alternatives to items in recipes,
• and while all recipes are vegetarian there are also icons for noting if they are vegan-friendly and/or gluten-free.

I am always on the hunt for recipes where vegetables are the star. My rearing was as a meat and potatoes gal and then turned to meat, starch, and a veggie (often canned). I have tried to translate more proteins (of the good kind) and less carbs into my regular eating but too often I've found that vegetable dishes aren't as exciting as you would like them to be or as hearty to make at home. So I was very eager when Jackie Gordon informed some of us food bloggers about Michael's book and Harvard Common Press' celebration.

I was able to make five recipes in the past two weeks. Admittedly I chose the easiest ones because of work and other commitments. And I think many of my friends who have families and day jobs it'd be essential to them to know that a cookbook not only has recipes that may require some time but also contains a balance of dishes that are easy peasy and can be prepped and/or cooked in less than an hour.

The Recipes

First up were the chickpea fritters. I needed an item that was savory for my friends' upcoming baby shower. And since I love hummus I figured these were something that would be tasty to tackle.

Get canned garbanzo (chickpeas) beans and a bunch of other items handy and mix those badboys together in your heavy duty food processor. I used the KitchenAid I won at Pie Party Live last year. Such a great thing!

Pat the mush into patties and then deep fry for several minutes on each side. I have to admit I went a bit heavy on the lemon juice & zest on these as I am a lemon enthusiast so they were lemon-tastic. I also did not make any of the suggested/accompanying sauces (there's a whole section in Herbivoracious dedicated to sauces and such!) so I'm getting only the fritter in taste. The fritter was a nice, crunchy, citrusy treat. Right out of the frying pan still warm these are wonderful! Even at the baby shower the next day when they were more mushy than crunchy attendees ransacked the twenty or so I brought with me. Many enjoyed it as is, but I highly recommend these hot off the grill and perhaps with an accompany tangy sauce that will mix well with the citrus flavor.

After seeing the recipe for brown butter cornbread I knew I had to make it. No ifs, ands, or buts. The most time goes to making sure to brown the butter until you get the nutty smell to it. Unfortunately I couldn't find milk powder which is a trick Michael adds during the browning of the butter phase, so I look forward to trying this again with said powder. The overall cornbread is not too sweet but super moist out of the oven and a great addition to savory items like chili or with sweet butter as Michael suggests in the book. Co-workers enjoyed this thoroughly as lighter fare after having so many sweets from all my baking with Truvia.

Next were the caramelized apple and blue cheese crostini. I substituted goat cheese for the blue cheese because I am not a fan of blue. I enjoyed the balance of flavors, but found I am also not a huge fan of tarragon. Tarragon has a specific flavor and it's kind of minty with a more earthy flavor to it. Not bad, just not for me. What's good about this recipe is that if you're not as into the tarragon flavor it is subtle due to the additional saltiness from the soft cheese and the sweetness of the caramelized apple. So I was not deterred from eating a whole baguette's worth of crostini's. :-) It's a great easy recipe that was done in less than 30 minutes.

Since I had many apple slices left I made the Dutch Baby with sauteed apples. I had had something similar to the Dutch baby when at the Jentel Arts Residency last spring and Rachel made hootnie for us as a nice Mother's Day brunch. Since I don't have a cast iron anymore I used Pyrex, which I remember Rachel using, and everything came out fine! (Though I should note if you use a 7x10" pyrex for this cut down a few tablespoons of butter for the recipe.) The Dutch baby puffed up perfectly and the lightly sweetened apples are a great addition since the Dutch baby is just batter (no sugar) in butter. Add some maple syrup on this and you will love it! I gave this to some of my co-workers and they really enjoyed it. It's going to be a few people's new go-to brunch item when hanging out with friends on weekends. I am glad we helped bring more brunches to NYC.

Last up was the chocolate chunk bread pudding. I was toggling between this and expresso brownies since I had many of the ingredients for both recipes but in the end the bread pudding won out because I just love it so and had a lot of milk.

Challah bread is great for bread pudding. It's thick, it's buttery, and has a slight sweetness to it. Breaking up 70% dark chocolate chunks and adding into the mix was so simple I was done within 20 minutes or so. I decided to bake this over the humid Memorial Day weekend as well which was probably not a smart move. And I have no regrets. I gave this to one of my co-workers as a belated birthday present and she and her husband and her department were thankful to me for days. It was a huge batch and the chocolate oozed into every crevice even though there are too many chunks involved. It's enough to dip pieces into the pools of chocolate and just enjoy it warm in a well ventilated space with milk. (Trust me, you should have milk on-hand for this dessert.)

All in all I enjoyed every recipe I tried and I can't wait to tackle more, particularly the bahn mi bites and more desserts!

The Giveaway

So, here's the deal. Harvard Common Press is being super generous in helping me host a giveaway of Herbivoracious. And it's super simple how you can enter and possibly win. Simply leave a comment on this post saying how much you like the recipes or if you have any questions and such or have tried recipes from the Herbivoracious website and a winner will be picked at random.

I'll be closing off comments at 11:59pm on Saturday, June 23rd. So that's two weeks to get your comments in! I'll post the winner on Monday, June 25th.

You can comment as much as you like for more entries, tweet about the giveaway, share it on Facebook, and even direct others to Michael Natkin's Twitter feed and note my giveaway for more entries.

Feel free to check out the Herbivoracious website and let me know what you think. I guarantee you'll find something you like.

Thanks again to Adam Salomone at Harvard Common Press and Michael Natkin for helping me with this giveaway! 

Interview with Sweet & Simple's Michelle Jaffee (Defining the best in baked goods from family roots.)

I was introduced to Sweet & Simple's brownies at the NYC Bake Sale in April (you can still donate here!) Abby Dodge delivered a box full of huge brownies, both original and with raspberry swirl. Needless to say chocolate itself is a hot item so everything chocolatey was the first to go. But the Sweet & Simple brownies stuck out due to packaging, size, and that delicious look you get on your face seeing a glorious orb of chocolate brownie goodness in your midst! I was glad I snagged some before they completely flew out of the Bake Sale booth!

Michelle Jaffee is the mind and heart behind Sweet & Simple and I very happy that she was excited to do an interview for my site. I'd like to thank Michelle again for her generous donation to the NYC Food Bloggers Bake Sale and helping us secure thousands to aid in the No Kid Hungry campaign and also for creating such delicious goods that really remind one of home. And many thanks to Michelle and Melani Lust of Melani Lust Photography for providing these great photos!

Michelle Jaffee (Photo courtesy of Melani Lust Photography)

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It seems that when starting a new baking business beginning on the internet may be a good point of origin and then branching out from there. Was that your intention when you began Sweet & Simple? Currently your goods are available online and in stores in Connecticut. Do you foresee having a storefront in the near future?

Actually, I thought I would start with farmers’ markets, but I had great, early success with wholesale and never looked back. The online site came over a year later and now I am looking for a small retail space. It has been a very organic process. If I had to do it over, I would have started with both an online site and a blog. I did the best I could, no excuses, but if I had to recommend a plan to another food entrepreneur, I would definitely encourage him/her to have a strong online presence from day one.

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Sweet & Simple offers brownies and cookies for order via the Online Store. However, on the Sweet & Simple blog you discuss (and post photos) of various desserts and savory items you make. Are there plans to sell more offerings like blondies, breads, and/or cupcakes?

I started with a much bigger product line/menu and pared it down for the wholesale line. As I grow the online business, and when I have my own retail space, I will be adding menu items back. Blondies are one of my favs (butter and lots of brown sugar, what’s not to love?) and quick breads, muffins and cupcakes are some of my favorite things to bake and will be available as well.

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I love the design of the Sweet & Simple website. The brown background and daisy in the logo really create a feeling of Sweet & Simple items being made especially for you from someone’s home, and not mass produced. How did you come up with the design, tagline (“baked with love”), and overall branding?

The logo was created with the help of my good friend, Anne Spencer. I had exhausted so many names in search for one that was not being used by another bakery and “sweet and simple” really just describes so well my style of baking, what I love to bake and the ingredients I use. I originally considered a mixing bowl as part of my logo, but when I saw it, I wasn’t “feeling it.” The daisy was my suggestion, the ultimate sweet and simple flower, and the fluttering heart was Anne’s. It was a true collaboration. Most people who bake really do “bake with love,” and it’s true of me as well. I’ve had so many women approach me in person and say, “That’s what I always say about my baking!” I connect with people through food, and when I cook and bake it is always done with love. This is my dream job.

I never thought about Sweet & Simple as a brand until other people started recognizing the logo and saying, “Hey, I saw your cookies at such-and-such-place.” The logo is really an extension of me, I’m proud of it, it still makes me smile, and I get a kick out of seeing it around town and online. I have very consistent use of the logo online and in print. Part of the “branding” is a modern-vintage feel. So, I have incorporated gingham over the last year as well. For the blog, I’ve been using more and more of my own vintage linens and simple kitchen items. Instead of going out and buying “props,” I just use what I have at home. What’s to me funny is that I am enjoying taking the pictures so much more now that I stopped over thinking the process.

And, speaking of pictures, one of my goals is to improve my photography. Attempting to take decent pictures for a blog is a humbling experience. I’ve had mixed results, but people have been supportive and I appreciate that.

Core ingredients! (Photo courtesy of Melani Lust Photography)

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Sweet & Simple also has videos on YouTube. There’s a video discussing the origins of Sweet & Simple and also about social media and having been in the Get On The Shelf contest for Walmart. Are there more videos set to be made about baking or about the business side of Sweet & Simple? Will there be a web series?

I am SO ready to do a series of online videos, but running the actual business takes up so much time I haven’t had the extra hours, or made the time, to get that project off the ground. As I’ve said, I love being in the kitchen and talking about cooking and baking and I see videos as a natural extension of what I am already doing.

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Your trademark is “baked with love” and it seems that your family inspired you. In one video you show off your grandmother’s recipe box and an apron your mom made. Having tasted your brownies they are definitely made with care. Do you think baking with care and love are synonymous in a way so that the end result is an overall pleasant eating experience for the consumer?

When love and care go into any project the results are going to be outstanding, how could they not? Whether it’s refinishing furniture, restoring a car, planting a garden or baking a cake – love and care are the keys to success! And, yes, I guess you could say that love and caring are synonymous. I love to bake and I care enough to source the best ingredients possible – I don’t want anything from Sweet & Simple to be different than what I would serve to my family and friends. Sweet & Simple is as an extension of my home kitchen where I am carrying on the traditions passed to me from my mother and grandmother.

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Sweet & Simple has a strong online presence. You can find & connect with Michelle Jaffee via these social media sites:

Facebook: https://www.facebook.com/SweetandSimpleFans

Twitter: https://twitter.com/#!/Michelle_Jaffee

Pinterest: http://pinterest.com/michellejaffee/

YouTube: http://www.youtube.com/user/SweetandSimpleBakery/videos

Sweet & Simple Blog: http://mysweetandsimpleblog.blogspot.com

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Thanks again to Michelle for this interview and for being so considerate in donating goods not only for NYC Bake Sale but for CancerCare Girls Night Out earlier this year. I know we all appreciate your great desserts and generosity! 

Reduced-Sugar/Sugar-Free Baking Month (with Truvia)

As previously noted May became reduced-sugar/sugar-free baking month in my household. The goal was to make at least four recipes using Truvia (an all natural sweetener containing Stevia leaf extract) and note differences (if any) in taste, texture, and overall quality of the dessert made. I was able to fulfill my goal of at least four recipes courtesy of Truvia's website as well as a couple from Marisa Churchill's new cookbook Sweet & Skinny. And I'm happy to say that the results for each item varied.

The Recipes:

• Reduced-Sugar Brownies
• Carrot Cake with Cream Cheese Icing
• Buttermilk Panna Cotta with Berries (Marisa Churchill recipe)
• Papaya Mint Popsicles (Marisa Churchill recipe)

The Results

First up was the fudgy brownies. I decided to try a recipe with some sugar and some Truvia. It was simple enough to make and when licking the remaining dough from the bowl I was pleased with the chocolatey taste. The texture of the batter was not grainy and was akin to that of any brownie you may have made from scratch or via a box mixture. Something else that is notable is the recipe calls for canola oil rather than vegetable. As per my IACPNYC Culinary Expo post remember that canola oil is being touted as one of the better oils to use for baking/cooking.

Not only had the calorie count been cut down on individual portions of brownies but there was no after taste and the texture was there, though I may have overmixed so the brownie was not as dense as it could have been. Bringing these in to my co-workers resulted in a heap of approval. One of the managers said she thought it had a nice "nutty" flavor to it. Admittedly I hesitated telling my co-workers what the secret ingredient was because I wanted to attain honest feedback on what they thought without being swayed by hearing what was in it. When I did inform people there was Truvia mixed in with the sugar no one seemed to notice and everyone felt a bit better about eating the brownies that were reduced in sugar and fat.

Next, I made carrot cake with cream cheese icing. I've made carrot cake cupcakes before but they tasted more like muffins than cake. So I was eager to try my hand at it again. I ran out of Truvia as I was making the cream cheese icing so the icing was half Truvia, half confectioner's sugar. And since I'm not a fan of raisins in baked goods and wanted the carrot cake to be eaten by all, I cut out the walnuts and raisins the recipe called for.

The texture and smell of the cake was great and I'm sure this was due to the canola oil and buttermilk within the batter. You can even see in the picture how moist the cake was and did in fact taste like cake. However, there was an after taste. Not unpleasant, and not lingering, but it was distinct. If you have had sweetener alternatives that contain aspartame or sucralose you may be familiar with or expect an after taste and those particular ones mentioned tend to have a lingering effect. However, tastebuds can adapt. And again, when mixing Truvia with sugar the sugar outweighed the Truvia and the cream cheese icing (made with reduced-fat cream cheese) had no traces of an after taste.

When bringing these in to co-workers response was varied. Again, I didn't reveal until after that this dessert was made with Truvia. One co-worker specifically asked if there was Stevia in the cake. I was shocked. He said he had worked with some who made desserts with alternative ingredients and Stevia was one of them. "It has a very distinct taste," he said. My manager was not a fan of the cake and noted the after taste was something he couldn't put his finger on at first. Others noticed the after taste and didn't mind or didn't notice at all because the texture and smell was so good. One person even said she really enjoyed the cream cheese icing.

My last two recipes came around at the right time due to increasing humidity in New York City last week.

I made the buttermilk panna cotta and papaya popsicles side-by-side so that I could chill and freeze them respectively before tasting later this past weekend. Both were super simple to make, literally taking just a few minutes each. The bulk of time utilized for these recipes is in the wait for them to become solidified.

For the popsicles I traded some ingredients, using mangoes instead of papaya. (That was a preference call). I also abstained from using mint leaves as I am not a fan.

Like the brownie recipe an additional natural sweetener was added to the mixture, agave! Mixing this with lime juice and orange juice then placing it in ice cub trays I placed Saran Wrap over the cubes and then left to freezer in my industrial strength Fridgidaire.

I ate these on a humid Memorial Day and I must say these were tasty! A new fave, go-to treat for me! I didn't get any after taste from this and perhaps it was the mixture of all the fruits and natural ingredients that Truvia mixes well with. On a hot and humid day I enjoyed cube after cube after cube! It was like a smoothie in cube form with my favorite fruits! I think the agave was a great addition here because I didn't feel indulgent yet it was just sweet enough for me. (Thanks, Marisa!) Make this your summer treat, people!

For the buttermilk panna cotta I used blackberries (I enjoy them and they were on sale) and refrained from purchasing vanilla bean to add to Truvia and sprinkling on top. I wanted to taste as much of the panna cotta on its own as possible.

Only a few packets of Truvia are called for in this recipe but the taste was there. Not unpleasant and not too imposing on the overall recipe that I couldn't enjoy it. The texture was perfect for panna cotta. I have had dessert touted as "panna cotta" when in fact it was yogurt with fruit in it. Panna Cotta is a solid custard, kind of like flan but not as sweet. Even tart berries like blackberries add a nice counter sweetness to the custard. The panna cotta is sweet in a tangy way because of the buttermilk used in it. It tasted pure and no frills which a good custard should be. I'd make this again for sure and perhaps add maple syrup and blueberries on top or even agave and see how that meld of flavors is.

The Conclusion

Let me preface by saying that these opinions are my own and ones gathered from co-workers/friends who also tried the desserts I made with Truvia. Overall, I would use Truvia in my baking, particularly for reduced-sugar goods or anything that is fruit heavy. The taste tends to meld better with more natural ingredients rather than on its own in pastries and I think the added advantage that it's not a wholly chemical compound, the after taste (if there is any) isn't unpleasant or lingering, and the health aspect make it a valuable sugar alternative.

I'd like to thank Kristi Kleila with RF Binder for providing me a sample of Truvia spoonable to use in this baking endeavor and also thank Marisa Churchill for writing Sweet & Skinny and promoting healthier baking. 

5 Boro PicNYC - May 27th Edition

The food blogger community is a great one and I really appreciate Jackie Gordon giving some of us a heads up about the upcoming 5 Boro Picnyc at Governor's Island. The event was sponsored by Jarlsberg USA, Zagat, Village Voice, Sixpoint Brewery, High River Sauces, Teen Battle Chef, Family Cook Productions, and Earth Matter.  

The southern tip of Manhattan holds a great view along with the South Street Seaport, Staten Island Ferry, and Governor's Island Ferry. This was my first time going to Governor's Island and me, my friend Lesley, and a slew of others were there specifically to enjoy the 5 Boro Picnyc during the holiday weekend. Families with bikes circled around the  island while others had strollers, men and women sported babies in Bjorns, friends arm-in-arm with tickets in hand ready to partake in many of the vendor options.

A quick ferry ride had us at Governor's Island in minutes and people herded into the main lawn--an expansive park area with white tents along the rim and NYC historical buildings in the distance--to the sound of bands tuning up and the pungent smell of meat on the grill.

Many of the sponsors for 5 Boro Picnyc offered food samples along with restaurants in NYC including Jimmy's no. 43 offering cole slaw, barbecue chicken, and flank steak with chimchurri sauce; The Fat Beagle selling some amazing goods including the best cornbread I have ever tasted (so, so sorry grandma) with honey butter along with pork sliders; Van Leeuwen had cones and sundaes not limited to pistachio and green tea; Red Hook Lobster, who I had also seen at Smorgasburg the day before, selling their mainstay lobster roll and shrimp rolls on buttery buns; Brooklyn Grange providing some necessary light fare of fresh greens and a lemon vinaigrette; Madria Sangria with a fruity and tangy sangria as a nice alternative for non-beer enthusiasts, and there was the KIND Bars stand as soon as you entered into the picnic area (just to name a few).

While a live band played attendees sampled everything there was to offer. There were many pork options as tends to be the mainstay when it comes to barbecue but there was also barbecue chicken, lamb sausages, potato salad, and salad. The Jarlsberg tent had grilled cheese with pork and one by Josetth Gordon composed of kale and caramelized onions. The kale jarlsberg sandwich was by far my favorite and a line worth standing in multiple times. I also took to Josetth's juice, a cucumber - ginger refresher that had a great natural sweetness to it reminding me of sweet tea, but good for you!

This was one of the more calm and least rowdy picnics I've experienced in NYC during a holiday weekend. Even with alcohol present and available for free for a period of time the crowd was chill, the lines moved swiftly, and it was a mellow event overall. Kids and infants were present, whole families camped out in near bands and in the shade while sending persons from their party to go on this line and that. My friend Lesley and I manned various sides of the Jarlsberg tent for freshly cut cheese with figs and crackers or for grilled cheese ooey gooey to the touch. Making the rounds we sipped on sangria or beer and took in the reduced humidity of the day and the smooth sounds from the front that were just the right decibel not to hurt your ears but for you to enjoy the music as well as hear your friend during a conversation.

As with events like Choice Eats and the IACP Culinary Expo I'm always eager to be introduced to more food options in the community. One of the best finds for me was Brooklyn Grange and learning that there's a farm on an NYC rooftop here in Queens as well as a couple in Brooklyn as well seeking to "improve overall quality of life" in the city. As mentioned The Fat Beagle's cornbread was a revelation and Lesley couldn't stop talking about it (still can't if you visit her Facebook page) and Madria Sangria's is a nice option if you just want sangria in a bottle without having to purchase the juice and the wine separately. Josetth's food was also a great introduction to her website and cookbook and Jarlsberg is going to become my new go-to cheese. I made sure to wear the Jarlsberg t-shirt from the press event and was happy to advertise their logo "Go Jarlsberg or Go Naked." I heartily agree with this statement.

Roaming Governor's Island and taking some pictures of the NYC skyline, enjoying the graphic design show at the museum on site, and taking in the cool breeze from the Hudson was a great capper as Lesley and I exited 5 Boro Picnyc and headed home with full bellies, lots to discuss in terms of new food options, and an overall lightness in our demeanor from an event that was a pleasant way to enter Memorial Day. Governor's Island was an ideal place for this venue. The lawn area was big enough that I never felt overwhelmed by the growing crowd nor did I feel like there was no space for me as an attendee. I'd encourage more people to attend next year and in coming years. Just come, enjoy the food and music and ambiance, and relax and enjoy aspects of the 5 Boroughs on a lovely island.

Special thanks to Food Karma Projects for giving us food bloggers the opportunity to attend and review this event and again thanks to Jackie for getting us in touch with Food Karma.