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Extra info for New York Magazine (9-15 November 2015)

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But it’s at its best with just a drop or two of good vinegar and some thinly sliced red onions to cut the richness. The Greek-yogurt craze has engendered a sideline: the marketing of yogurt whey, a by-product of all that intensive straining. Low in calories but purportedly high in probiotics—today’s version of “low-fat high-fiber”—the liquid is sold both flavored as a drink and plain as a raw ingredient to the sort of kitchens that favor fermentation, natural leavening, and other throwback holistic techniques.

So to celebrate Tribeca Grill’s 25th anniversary, Nieporent invited back some of the kitchen’s diaspora. And then he invited 500 people for them to feed. The guests were friends, neighbors, early investors, and longtime diners. The food spanned sushi from Nobu to pork ribs from Harlan Social to dumplings from Kings County Imperial (all started by Tribeca Grill alumni). Upstairs, an army of the restaurant’s sommeliers, past and present, manned a wine station. Guests picked off cupcakes from a tower of them, while De Niro himself held court in the corner of the dining room.

Sardines Escabèche BY ALICE WATERS 6 fresh whole sardines, filleted, or 12 sardine fillets 2 to 3 tsp. sea salt brine: 1 tbs. olive oil ½ yellow onion, sliced into thin half-moons 2 garlic cloves, sliced 1 celery stalk, sliced 1 cup Champagne vinegar 1 tbs. sugar 1 ¼ ¼ ¼ 2 1 3 ½ ½ tsp. sea salt tsp. coriander seeds tsp. fennel seeds tsp. black peppercorns Pinch dried chile flakes allspice berries bay leaf to 4 thyme branches cup olive oil cup all-purpose flour 56 n e w y o r k | n o v e m b e r 9 – 1 5 , 2 0 1 5 Season the sardine fillets with the salt and let sit at room temperature while you begin the brine.

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