This Week’s Events: Free Gelato, Rooftop Dinner, Cricket Talk

If the sight of your beach towel and bathing suit is driving you crazy, remember there’s a time and a place for everything. After all, without appreciating Monday so little, we wouldn’t love Friday so much! Here’s a round-up of what’s happening this week in the world of food and drink, which should get you painlessly through to the weekend.

Future Food Salon Manhattan: Cricket Anyone?, The Center for Social Innovation, 601 West 26th Street, Wednesday, 7:30 p.m.

You may want to think twice the next time a fly lands in your soup–bugs can be delicious, and many cultures eat them. Cricket farming technologies inventor Jakub Dzamba will explore insect rearing, and attendees will have the chance to taste cricket canap├ęs as well as receive a crash course in the study of bugs as food. You can also check out a curated collection of books, journals, and archival material on entomophagy. Tickets are $25 in advance and include tastings; a cash bar will be available to help wash down Jiminy.

The Gelato Garden, The Old School, 233 Mott Street, Thursday, 2 p.m.

Helping people deal with break ups for three decades, Ciao Bella celebrates its 30th anniversary with a day of free gelato and sorbet. The event, held in the courtyard of a former elementary school, will also feature wine after 7 p.m. along with live music until 10 p.m. Reserve your admission for free ice-cold treats, and take advantage of one of the most unique outdoor spaces in the city.

Farm to Fork on the Roof, Brooklyn Grange, 63 Flushing Avenue, Brooklyn, Thursday, 6:30 p.m.

Rooftop dining without aggravating your landlord is a skilled art form. So head to someone else’s roof: Brooklyn Grange and Slow Food NYC team up for this dinner; Parker Red will provide all of the essentials, including a menu featuring farm-to-table courses like poached lambs tongue salad. Along with cocktails and a three-course dinner, the night will feature a discussion of the rooftop farm by the Brooklyn Grange founders as well as an overview of dinner by executive chef Christopher Jackson. Tickets can be purchased online for $125.



6 Favorite Dishes From Rosemary’s

What could be more summery than this plate of cavatelli?

[See More Photos of Favorite Dishes: Food Gallery 32 | Yunnan Kitchen]

This week, Counter Culture analyzes Rosemary’s, a new Italian restaurant in the Village in a former party store, and boasting a roof garden. Here are the don’t-miss dishes.

Read the entire review here.

6. Cavatelli With Peas, Mint, and Ricotta (above) — Verdant, herbal, and topped with ricotta like a puffy white cloud on a perfect day, this dish features a southern-Italian pasta with a little bit of cheese incorporated into the dough.

5. Cappa Colla Cotta — The neck-meat ham beloved of Brooklynites (where it’s often called “cappy ham”) is house made, nicely veined with fat, and dabbed with chiles.

4. Radishes, Butter, Salt, Thyme — Mainly rooftop ingredients, this small dish is the perfect start to a meal.

3. Lamb Leg — Tender, perfectly roasted, and lavished with summer vegetables

2. Olive Oil Cake — As a conclusion to a three-course Italian meal, this surprisingly light cake garnished with whipped cream and blueberries is the only dessert you’ll ever need.

1. Minestra di Stagione — This is the most flavorful minestrone you’ve ever tasted, a full summer meal for sure!

After a meal at Rosemary’s, ascend to the rooftop garden.


Another Rooftop Garden. On a Truck?

Telegraphing its greenness, the St. Louis food truck Lulu’s Local Eatery is ready to sell you a sweet potato falafel.

Just how green can food trucks go? There they sit, belching diesel fumes into the torrid summer air as you wait in line for your overpriced-but-hip snack. Well, a St. Louis couple has hit on a way to make their truck greener — by growing a garden on the roof of the vehicle, releasing at least a soupcon of oxygen into the atmosphere in the process.


The couple, behind Lulu’s Local Eatery — as the truck is called — worked in organic farms in New Zealand and Australia, and returned to the Midwest intent on finding a way to green up their town with a local, organic, and sustainable agenda. While putting a garden on the roof of a restaurant is now de rigueur in certain types of establishments, this is the first time FiTR has heard of it being done on a truck.

The project was mounted via a Kickstarter campaign, though the couple is still accepting donations to improve on the project. The garden as currently constituted measures 7 X 2.5 feet, and one wonders if, as the truck flies down the road, if plants don’t come flying off. We’re sure they’ve managed to tether them securely.

Other menu items include soba noodle and Mexican quinoa bowls, power berry smoothies, and sweet potato fries.

[Thanks to @cardlyticsNYC for the link to the article in Feast St. Louis.]