posted on Tuesday, May 28, 2013 - 18:04
hello tiny dancers,
art and chocolate parties!!!
FINE & RAW is hosting several artists & events for this year's Bushwick Open Studios - and we want you to come play!!!! here is the schedule:
daytime:
FRIDAY, SATURDAY & SUNDAY - 12:00-7:00pm
art, drinks, chocolate, coffee & pastries
FEATURED ARTISTS:
Benjamin Jay Shand - "form follows" - http://benjaminjayshand.com
Lauren Renner - "In Others' Words" - http://www.laurenrenner.com
Joey Asal - "tableau" - http://diemodulate.tumblr.com
nighttime/partytime:
FRIDAY NIGHT - 7:00pm-wee hours
M/A/T/E/S dj group + DANCE PARTY
free entrance
https://www.facebook.com/events/174281456070011/
SATURDAY NIGHT - 7:00pm-wee hours
'A Fleeting Affair'
free entrance
DJ lineup:
Trap.Avoid
Thomas Hildebrand
DJ E (5ifty5ive)
Foos
Josh Doubles
DANCE PARTY - DOOO ITTT
https://www.facebook.com/events/438823399547032/
*hope to see you there, wild childs*
posted on Wednesday, February 20, 2013 - 22:46
Innovation in flavor is not an easy job. The key is to be able to take a little bit of chocolate, a little something something creamy, a touch of something the french would have an exotic word for, mix it all up and only taste a morsel. Yes, only a morsel. Then do it again. And again. And again. At this point all those morsels build up to a point where your eye balls are vibrating and you could very well find yourself hoolahooping on a table in front of several strangers.
At this juncture is where you would separate the pro's from the ...um... not-so-pro. A pro will be able to tell which of the hoolahooping-inducing , eyeball-vibrating experiments is the one that stands out and should be investigated further. The not-so-pro would be half way down the block singing 80's remixes of Madonna, a hop skip and a jump to Nivana. Hmmm...pro or not, chocolate flavor innovation is sounding rather win win.
This is a pic of the latest jerry-rigged choclate machine at the factory. Chocolate is all about chemisty. This was a promising investigation into the air flow that causes oxidation and flavor development...
Another point of flavor experimentation...there have been several superlative recipe discoveries made because an accident in the kitchen. A cat split over a bottle of this or that, or someone in the kitchen slipped on a grilled cheese sandwich left on the floor and subsequnetly poured half a carton of this or that into the recipe...etc etc. The cat's name was Roger and why the grilled cheese sandwich was on the floor will be in a future blog post. The invention of the chocolate chip cookie has such a story, so too does the chocolate ganache and the technique of conching chocolate to extract more flavor from cacao beans has its roots in a blunder. To stay on course here, a serious philosphical point to discovering other worldly chocolate flavors is a healthy dose of messy play in the kitchen. In the factory we keep notes of such philosophies up on the wall. Here is a pic of one of our little reminders...
A proper attitude, an appropriate volume on the sound system and a curiosity about sweetness on tongues can only end in something delicious. Today's experiment was a hazelnut chocolate spread. It was a quickie as I've been working on this recipe for a while and only wanted to tweak part of the texture from a previous creation. Accorinding to the morsel I had tried, the tweak required a dose of sunflower oil. I wondered into the store and bought some. When I was pouring the sunflower into the recipe I noticed that the label read safflower oil...hmmmm
posted on Thursday, February 7, 2013 - 20:35
Well, It's been a few months since we first started building the new chocolate factory. We've already broken a few too many machines...which must be attributed to the crazy innovative experiements that have taken place so far;) And of course, we have to have a dance party to wash away the blues of a broken chocolate machine every time it happens. Boogie on down...
To keep you in the loop about what's driving our tongues wild read on. We're specifically talking about the different varieties of cacao beans that we use to make straight up chocolatey chocolate chocolate. Chocolatey chocolate chocolate being one of our most promising focus points. We also focus on chocolate in the singular and chococolate squared/duplicity. Um..I digress. At this point our favorite cocoa beans are from Bolivia, Ghana and Ivory Coast. Plum, Bordeaux, espresso, smokey, other worldly, cosmic, dewy, barn yard, woody, beach days, toasted marshmellow and then some. These are a couple of the precious and fleeting flavor experiences our little experiements have taken us through. Not to shabby for a days work.
.
And for another sneak peak....the next round flavor adventures.... hazelnut mad science...
posted on Thursday, January 24, 2013 - 18:33
The chocolate making dance
Bean-to-bar chocolate making and mad chocolate science is what’s happening at the factory! We’re delighted to announce a dream…F&R is making chocolate from beans to bars. There are a handful of chocolate companies that make chocolate in this style. It’s unique and special. This has been 5 years in the making! And what a 5 years it’s been…
After exploring chocolate jungles, finding cacao beans, experimenting with mad chocolate science (read: eating copious amounts of chocolate) and building our new factory we’re finally ready. The ideas inspiring the factory are:
-Authenticity by starting the chocolate making from the source, cacao beans
-Craft more connectedness with the chocolate by having a space that is open for people to come and see exactly how our chocolate is made
-And lastly, but by no means least, to find other-worldly, deeeeeeelish creaminess and yumminess in the flavor of chocolate
We are still in the process of mad chocolate science experiments and promising flavor chemistry. Over the next couple months we’ll be including our new bean-to-bar formulas into our chocolates. Yum!
The agave shenanigans
There has been a growing movement against mainstream agave. Gone are the days where there was an abundance of agave harvested in small batches and looked after meticulously. This is becoming more and more the exception.
In response to the scarcity of good agave, we are experimenting with using less agave. We’ve eaten a lot of chocolate in experimenting and re-formulating our recipes. Yes, sometimes you just have to be professional and put yourself out there like that. The bars that are going to be changing are the bonbon bar, lucuma vanilla bar, the 78% bars and the 83% bars.
Finally, did I mention chocolate experiements….keep an eye (and tongue) out for fresh new yumminess coming out of our fresh new chocolate factory.
posted on Friday, November 30, 2012 - 19:32
Dear esteemed dancers, chocolate movers, poets, dreamers, revolutionaries, rhymers, economists, mythical beings, fortune tellers,lovers, occupiers, friends and family,
You are cordially invited to the opening celebratory gala of the FINE & RAW chocolatefactory in Bushwick on Saturday8th December.
The factory will be auspiciouslyunveiled for all the world to see. Gift us with your company, dance moves and conversation. Come black tie, red tie, no tie, dressed up or down. Come ready to eat chocolate. Trust the chocolate stars and hold nothing back.
When: 8th December 2012
Where: 288 Seigel St (L train to Morgan stop)
Time: 8pm until midnight (or unofficially until the dancin’ stops)
To be posted on FB:
DJ line up
Performance artists
RSVP not required, but a heads up and words of wishes will be appreciated
posted on Wednesday, October 10, 2012 - 15:23
is on its way....
"we are the makers of music. and we are the dreamers of dreams", willy wonka
posted on Thursday, February 9, 2012 - 14:25
FINE & RAW and fancy free.
FINE & RAW is all about da love ... and then some:) ... Yes, we’re all a bit disenchanted with the myth of the Valentine--the fantasy and promise having been dashed by all too many Hallmark moments. This year, instead of instead of irony, indifference, or condemnation--we turn to occupation.
Our hope for VDAY2012 is to hold a space for love, for whimsy, for authenticity in an often indiscernible world. Our chocolate offerings derive from the desire to bring unadulterated, unfussy, uncompromising sweetness to the tongues of those inclined.
We launched our Valentines 2012 line on the site and in stores--crafting truffle bars of spicy, sweet, and saucy persuasions. If you’re ready to indulge in our love celebrations, go here: www.fineandraw.com/buy/chocolates/valentines.
In addition to the Occupy Hearts line, we are tickled and pleased to present a FINE & RAW supper club dinner in collaboration with The Noble Rot: occupy the things u love. In the hands of talented hands of Master Sommelier and noble host Jonny Cigar, the evening is set to be lighthearted, lively, and downright delicious. Cigar has curated the evening, bringing together the rising star Chef David Santos of supper club Um Segredo, talented Ramon Del Monte of Tempranillo, Inc, and mesmerizing comedienne Carla Rhodes. The menu is inspired by FINE & RAW’s bean to bonbon process: a careful sourcing of sustainable ingredients and a generous dusting of cacao. Check back for a thorough debrief of The Nobel Rot’s first ever sit-down supper club.
Happy Love Day, from all of us at FINE & RAW. Now go get into some action!
occupy the things u love.
sunday 7pm, february 12
williamsburg, brooklyn
posted on Sunday, December 11, 2011 - 12:53
Mercury is in retrograde until the 14th Dec....so it's going to be a mad dash for Santa to get all his chocolate out in time.
Here's our schedule for the holidays:
Chelsea Market popup
14-23 Dec
10:30am - 7pm (Sunday 10:30am-6pm)
75 9th Ave, NYC (btwn 15th and 16th)
Brooklyn Flea
16 Dec (2pm-9pm)
17-18 Dec (10am-5pm)
21-22 Dec (2pm-9pm)
1 Hanson Place, Brooklyn
posted on Monday, December 5, 2011 - 18:03
yes, that's how much fun we had with our good friend and hugely talented photographer, JR. FINE & RAW just did a fresh photoshoot with JR....and yes, we did have to eat all the props at the end. Thanks, JR! Peruse JR's site for aethetic nourishment - http://jrdelia.com/
posted on Wednesday, November 30, 2011 - 12:07
You know it tastes good. You know it does you some kind of good, but do you know what scientists have actually found in their attempts to find out why chocolate is such an addiction for so many of us? One chocolate manufacturer is making some progress in this area.
Nestlé Steps Forward
The Nestlé research centre in Switzerland has decided (and we hope this isn’t just a marketing ploy) that a precise chemical signature is programmed into your metabolism that decides whether you are a chocolate lover or if you can leave it alone – all of this from testing your blood and urine.
The tests are run by Professor Jeremy Nicholson from Imperial College, London, who founded metabonomics. This science seeks to measure the smallest changes in metabolism, which is the intricate web of chemical reactions running through a body, to see what results from toxins, drugs or illnesses like heart disease. His findings are that gut bacteria plays a major role in breaking down food like chocolate.
Eleven chocolate lovers and eleven who were uninterested in chocolate (all male) were given either chocolate or placebos over a five day period. The process analyzed their blood and urine over the time period. A metabolic summary for the chocolate lovers showed low levels of bad cholesterol but slightly raised numbers for albumin, which is a good protein.
The chocolate lovers showed the same chemical profile even if they didn’t take more chocolate as part of the experiment. The scientists could easily distinguish the chocolate lovers from the others, metabolically. Interestingly, the people choosing to eat chocolate scored better for gut microbial metabolic profiles than those who didn’t prefer chocolate.
Introducing Polyphenolics
So what's the science behind all this? It could be a result of antioxidant polyphenolics, which are found in chocolate and are recognized as being good for you. And then there are flavonoids, an indispensable element of cocoa, the most active of polyphenols. Cocoa beans and chocolate hold more active polyphenols than any other food. Catechin and epicatechin (polyphenols) reach the bloodstream quicker after eating chocolate. This halts oxidation so you can stay healthier. So that buzz you get after eating chocolate may not just be in your head.
Why Bad For Me Is Good For You
The professor’s research further shows that having a preference for chocolate might not actually be your choice. It might be pre-programmed into your system. In general, eating too much chocolate will make you gain weight and won't keep you healthy. But just the same way some people can eat red meat and suffer no ill effects, some chocolate eaters' bodies show no adverse effects. For the rest of us, though, we can't overdo chocolate consumption.
Men Now, Women, Later
So far, the chocolate test results are male based only. The researchers didn’t want to unbalance the results by including women at this stage due to the differences in metabolic results because of their menstrual cycle. (You can bet, though, that when the trial opens to women, there will be hundreds clamoring for a spot!)
The Nestle people are keen to stress that future trials will include women with the results being analyzed both separately and together with the men so see how and why they vary. The chocolate manufacturer also believes that additional biomarkers will be identified through the same scientific tests. This will perhaps lead to finding new health benefits linked not only to chocolate, but to other foods.
Heart Knowledge
In the meantime, there's more good news for chocolate lovers. Recently the Heiss 2010 studies showed that high levels of flavanols (a type of phytochemcial usually found in plants) reduced the likelihood of death by heart attack. This isn't a license to just eat chocolate; the report stressed the need to exercise (so no more lying on those sectional sofas)and to maintain healthy eating habits. But since heart attack is the leading cause of death in the US, it’s good to know that compounds of flavanols found in cocoa and chocolate have enhanced vasodilation – keeping blood pressure under control.
Keep on eating the chocolate; it appears to do you more good than just the taste.
Article by Izzy
posted on Thursday, October 20, 2011 - 17:29
This is a blub about the new Gestalten book, Delicate. Its subtitle is New Food Culture. I thought it brought together alot of the thoughts going round the food scene at F&R...and we got a great review in the book to boot too....
"Eating is so much more than merely fulfilling a fundamental bodily need. Eating appeals to all of our senses; it boosts our well-being on every level. Now, more than ever, it is an expression of our mindset, identity, spirit, and culture.
Around the world, a scene of young food entrepreneurs is developing that brings together creatives, tradespeople, and activists. This scene aspires to deal with both the food that we need, and the food that we enjoy, in more creative, more sensuous, and more responsible ways. It is united by a passion for making food an experience as well as by a high appreciation for the quality, origin, aesthetics, and workmanship of food."
posted on Thursday, October 20, 2011 - 17:28
This is a blub about the new Gestalten book, Delicate. Its subtitle is New Food Culture. I thought it brought together alot of the thoughts going round the food scene at F&R...and we got a great review in the book to boot too....
"Eating is so much more than merely fulfilling a fundamental bodily need. Eating appeals to all of our senses; it boosts our well-being on every level. Now, more than ever, it is an expression of our mindset, identity, spirit, and culture.
Around the world, a scene of young food entrepreneurs is developing that brings together creatives, tradespeople, and activists. This scene aspires to deal with both the food that we need, and the food that we enjoy, in more creative, more sensuous, and more responsible ways. It is united by a passion for making food an experience as well as by a high appreciation for the quality, origin, aesthetics, and workmanship of food."
posted on Wednesday, October 5, 2011 - 16:50
well...fine & raw hung a big "gone fishing" sign up at all our usual food markets. AND let me tell you the "fishing" was sweet. we caught a fish ttttttttthhhhhhhhhhhiiiiiissssssss big and managed to get great tans with some really nice friends at the same time.
...AND we concocted a bunch of deviously deeelish new chocolates...mmmmm...
the summer is officially over and this weekend we'll be back at the Brooklyn Flea in Williamsburg...its the tasty Smorgsburg food market. pop in, say hi and eat some chocolate!!
posted on Monday, September 12, 2011 - 13:27
i was at the russian bath house speaking to a friend of mine from LA. the bath house is a new york institution for several reasons, of which my favorite is the conversations that you can get into there - quintessential lower east side dialogue that runs the gambit from politics to esoterica to good old fashion recipe swappin’.
well, my friend and i were discussing sustainability and the state of the planet – a popular topic at this locale. the conversation took an existential/buddist turn towards the notion of 'purpose'. im not sure if it was because we had been in the russian radiant heat room pushing our cerebrum beyond the red line of heat delirium, or if it was simply time to get deep in the conversation. regardless, the 'purpose' in question was the same one that brought out the number 42 in Hitch Hikers Guide to The Galaxy.
at that juncture my friend pulled out one of the best 'purpose' augments trump cards i've ever heard. through the steam and faux sweat lodge heat exhaustion he said "we need to save the planet. its the only one with chocolate."
posted on Wednesday, February 9, 2011 - 12:03
posted on Thursday, October 14, 2010 - 17:28
It's not hard to love NY mucho.
We recently participated in another rad event - the Get Real Fest.
This was a weekend long celebration of NY Craft Beer. (with some excellent foreign exceptions...)
Really!
Like we could turn THAT one down.
So off we went and drank beer, munched on (and shared) chocolate and marveled at the beauty of it all.
One of the best takeaways from the event were the pairings from our new buddy "Dr Bill".
Bill Sysak, or “Dr. Bill,” as he’s known in the inner circle of craft-beerdom, is a master of zymurgical knowledge and general beer wizardry. A Certified Cicerone and collector of rare beers, his personal cellar currently houses more than 1,400 bottles.
www.stoneworldbistro.com
here are his fine & raw beer pairings:
himalayan seasalt bar:
Captain Lawrence 'Birra DeCicco' (pleasantville, ny)
http://www.captainlawrencebrewing.com/home
chunky cacao and coconut bar:
Heavy Seas (Clipper Bay) 'Peg Leg' (maryland)
http://www.hsbeer.com/
raspberry bar:
Lees, J.W. 'Harvest Ale' (2009) (manchester,UK)
http://www.jwlees.co.uk/
cacao&agave bonbon 2pce
St. Louis 'Schlafly Imperial Stout' (st.louis, MO)
http://www.schlafly.com/
*try ‘em out and holler back at us with your feelings. we love it when you
share.
posted on Wednesday, October 13, 2010 - 12:05
We recently received a beautiful letter filled with chocolate love. We felt it was only fair to share it with you all.
"Daniel.. As you may have noticed, I left a mildly irreverent exclamation of enthusiasm on your fb page re: my chocolate order. the lucuma bar is beyond delightful. a great first introduction to this wonderful fruit. the cacao and coconut chunky has been an incredible surprise. i'm not too big on coconut in general -- especially shredded coconut -- but this was just jawdropping. and jawopening. and then jawdropping. the texture of both the bar and the chunky, along with the flavors, are what truly complete the experience. somehow i'm taking these tiny bites in an effort to ration-alize the goodness. i'm saving the bon bons for something/someone special. and i'm saving the packaging as i always have. thank you again, sir. "
posted on Tuesday, October 12, 2010 - 17:09
last year we were invited to celebrate the pepper season at the Brooklyn botanical gardens' Chili Fiesta. there's only one thing thats better than a celebration and that's a spicy chocolate celebration! this year we went back to the gardens for another round of hot fun...and found that we'd developed a small addiction to spicy chocolate;) to be more precise, we're addicted to chipotle bonbons! the chipotle pepper, which is generally used in mexican-inspired cuisine, adds a smokey spicy complexity to the bonbons thats both a flavor rush and an indulgent release....if that sounds like something you could sink your teeth into check 'em out at our store: 2 piece box & 8 piece bonbon box
spicy chipotle peppers
posted on Friday, October 8, 2010 - 12:01
we're back at the brooklyn flea. fleasters, chocolate aficionados, vintage hunters, trinket procurers, urban adventure revelers, aliens and angles...come eat chocolate with us! We'll be at 176 Lafayette Ave (btw. Clermont + Vanderbilt Ave.) on saturdays and 1 Hanson Pl. (at Flatbush Ave.) on sundays!!!
posted on Friday, June 25, 2010 - 17:58
FINE & RAW FOODLOVERS
as you know.. ny is submerged in a feeding frenzy this week - with all kinds of Fancy comin' at ya. Us? We're not known for our Fancy.. UNFancy however.. we got that one in the bag. So come help us celebrate all kinds of UNFancy at the Bell House on Sunday in BK. Icy Creamy Yummy. Chocolatey Deliciousness.
http://brooklynbased.net/the-unfancy-food-show/
posted on Tuesday, May 25, 2010 - 15:56
Our Fine & Raw friends and chocolate monsters. We have been in an ongoing conversation with many of you regarding AGAVE nectar.
In light of these good chats we wanted to take it out into the bright sunshiney blogosphere.
So.. here we go splashing into the Agave Debate of 2010.
We think that the best way to go about this is to illustrate how, bearing in mind all of the information foraging that we have done, the Agave Debate relates to us at Fine & Raw, and therefore, our chocolate.
There is a lot of information circulating around the extraction process of Agave Nectar. There are many companies that prepare their nectar through high heat processes. BUT, there are also those who strictly adhere to the Raw Food guidelines, which suggest that the maximum heat for any food to 'feel' is 118 degrees Fahrenheit. This maintains the delicate enzymatic makeup within food which serves to provide maximum nutritional benefits to the consumer.
These are the companies that we at Fine & Raw source from.
There is also concern regarding the benefits of Fructose, the main ingredient of Agave Nectar. The simple answer to this is that any sweetener is going to have an effect on your body. We recommend everything in moderation, in addition to a diet bountiful with brightly colored fruit and vegetables,whole grains, hugs and happiness.
The companies that Fine & Raw source from maintain the lowest possible Fructose content in their Raw Agave Nectar, as well as employing fair trade business practices, and aiding the indigenous people of Mexico by way of giving them jobs and utilizing their knowledge of traditions and traditional practices with regard to Agave, and its resulting nectar.
To recap.
Fine & Raw only use Raw Agave Nectar sourced from companies who use the Raw Extraction Method.
Raw Agave should be enjoyed as a part of your diet, in moderation. We do however recommend excessive daily intakes of fun and silliness.
Eating an array of fresh good food, including yummy vegetables and fruits should make your body happier to digest and breakdown 'other' things, such as Raw Blue Agave Nectar, and of course, CHOCOLATE.
One of our friends sent us a link to this site http://rawfoodrightnow.blogspot.com/2010/05/guide-to-raw-friendly-sugar-free.html?utm_source=feedburner&utm_medium=twitter&utm_campaign=Feed%3A+rawfoodrightnow+%28Raw+Food%2C+Right+Now%21+-+The+best+of+raw+food+and+beyond%29
It gives a lot of info on alternative sweeteners. Some of them we dig, others not so much but it makes for interesting reading and informational digestion. As per usual we know you'll holler if you have any curly questions for us. And we look forward to 'em.
Let it be known that as much as we love to read.. we dig breaking out the aprons more... hence, therefore, and so... we too have been playing around in the sweet pot and found that coconut palm sugar rocks our world too. stay tuned for more about this and our sassy cowgirls who prefer off the radar downlow sweetenings that will drive your tastbuds forty kinds of crazy.
posted on Tuesday, April 27, 2010 - 16:27
posted on Friday, March 26, 2010 - 15:06
Lambs are leaping and daffodils are winking at us!
Spring is springing and with it comes the adventure back to the GREAT OUTDOORS and heaps of fun markets and fairs and cool stuff going on in general!
The Flea is shakin' it up and taking itself and us with it back to the track. The high school track that is.
Every Saturday from April 10 onwards all of us will be basking in the sunshiney delight at Bishop Laughlin High School in Fort Greene, BK.
Sunday Fundays will still be at One Hanson Place.
http://www.brooklynflea.com/
We are stoked to announce our participation in the Brooklyn Lyceum Spring Craft Market on May 1 and 2!
This is going to be a Handmade Bonanza with incredibly talented boys and girls showing and selling their creative wares.
Markets of NY - a new guidebook to the Market scene is gonna be launched at the Lyceum on the same weekend. There are workshops and all manner of exciting and interesting things to sink your chops into. Including your favorite chocolate fine & raw flavors. Come hang out and breathe in the creative air with us!
BKCraftCentral.com
posted on Thursday, March 11, 2010 - 18:25
If you have yet to do so.. get yourselves to the Winter location of the Brooklyn Flea .. it's rockin'!
All of your favorite Flea vendors and some new faces are camped out each Saturday and Sunday in the former Williamsburgh Savings Bank.
Fine & Raw are keeping the chocolate stash safe in the old Vault downstairs, with the rest of the Food crew.
Come visit with us ... we're only there for a few more weeks before we take it all to the sunny outdoors again.
Brooklyn Flea
One Hanson Place
Brooklyn
Sat/Sun ten till five.
Fine & Raw crew @ the Flea
YUMMMM!
table choc full o' choco
the chocolate ghost exists...
the majestic Flea @ One Hanson Place
posted on Friday, February 12, 2010 - 13:51
its valentines weekend. we're gonna be at 2 great events. come find some heart arrows to shoot this weekend @
2ND EDITION OF CHOCOLATE & I, NEW YORK
A CHOCOLATE DISCOVERY & EXPERIENCE EVENT
2pm-6pm, fri-sun
and...
BROOKLYN INDIE MARKET VALENTINES FLING
11am-6pm, sat
211 Smith Street, Brooklyn
yum...
posted on Wednesday, February 3, 2010 - 17:04
“I wanted to create access to a remarkable celebration of chocolate, food, love and good living,”
- Virginie Delavaud
Migration of Senses & CINY Founder
Viginie is hosting a week long Valentines event. Come celebrate chocolate with us and Virigie on Wed 10th Feb.
511 W. 25 Street (btwn 10th and 11th Ave)
New York, NY 10001
We will also be exhibiting and sampling FINE & RAW during the course of the event.
posted on Thursday, December 17, 2009 - 03:07
COME VISIT!! Hang out, chat and meet the other incredible designers and vendors!
Gifted holiday market - E. 4th St (at Lafayette)
noon-8pm every day!
posted on Sunday, November 22, 2009 - 21:41
CHOCOLATE Gifts for the season at the Columbus Circle Holiday Market
Central Park S. at Central Park W.;
We might be making hot cocoa with our chocolate too...
• Dates: Dec. 3–Dec. 24; Mon.–Sat. 10 a.m.–8 p.m., Sun. 10 a.m.–7 p.m.; market closes at 4 p.m. on Dec. 24
posted on Thursday, October 1, 2009 - 10:45
Come get it spicy! It's the Brooklyn Botanical Garden CHILE PEPPER FIESTA on Saturday, Oct 3 from noon-6pm. FINE & RAW will be spicing up confections and dancing along with the festivities. Please bring a fire hydrant.
posted on Wednesday, September 9, 2009 - 07:00
FINE & RAW will be at the NEW AMSTERDAM MARKET on 13th Sept! New Amsterdam Market will demonstrate the abundance of our NY region, as expressed by the farmers, producers, distributors, purveyors, caterers, chefs, and others who are collectively creating an emerging food system. We're gonna express the creaminess! The market is at the Fulton Fish Market site in Lower Manhattan’s Seaport neighborhood - New York’s oldest market district. Come hang out any time between 11am-4pm.
posted on Wednesday, September 2, 2009 - 03:40
When we first made it in April, we ate the raw chocolate ice cream for breakfast a month solid! Its been a an extra creamy summer hanging out at the Brooklyn Flea and selling raw chocolate ice cream. As summer is wrapping up and we switch back over to regular duties of chocolate making, we just wanna thank all you ice cream lovers. And if you have to get your raw chocolate ice cream fix, stop by Provisions, Forages Market, Urban Rustic or Live Live.
posted on Saturday, July 18, 2009 - 22:28
Welcome to the new Fine & Raw website! Thank you for visiting and eating raw cacao!
