Nos lo cuenta Florence Fabricant en su columna de gastronomía del New York Times. Peter and Susan Yi abren una sidrería, de claro estilo vasco, en New York, en concreto en Brooklyn.
Un sidrería vasca con todos los argumentos: Txotx, queso con nueces, tortilla de bacalao, txuleton,….. todo ello con sidras locales y montada en un gran pabellón industrial donde, como no, con “mesas comunales”, al estilo de los restaurantes tradicionales vascos del Far West.
La web Grub Street, centrada presentar en escenario de la gastronomía de la ciudad norteamericana, también publica un reportaje sobre esta “sidrería vasca”. en este caso firmado por
New York Times – 12/12/2017 – USA
BROOKLYN CIDER HOUSE
Peter Yi, who founded PJ Wine in Inwood, has moved on to hard cider. He already makes five styles in the Hudson Valley (some from apples grown in his orchards). But now he is increasing his production, adding this spacious new cider house, bar and restaurant.
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Grub Street – 12/12/2017 – USA
Here’s New York City’s New Hard-Cider Headquarters
New York is a hard-cider capital, and as the beverage has regained popularity among more curious drinkers, the number of producers in this state has ballooned. (From 8 in 2014, the governor’s office says, to 24 in 2016.) In May 2015, Peter Yi and his partners bought Twin Star Orchards, a New Paltz apple farm that they converted into a cidery.
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Last Updated on Dic 13, 2017 by About Basque Country
