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  Chris Crowley. 

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.

(Sigue) (Traducción automática)


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.

(Sigue) (Traducción automática)


The siblings Peter and Susan Yi in front of one of the casks at their new Brooklyn Cider House in Bushwick. Credit Victor J. Blue for The New York Times
The siblings Peter and Susan Yi in front of one of the casks at their new Brooklyn Cider House in Bushwick. Credit Victor J. Blue for The New York Times
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