Thursday, May 19, 2011

Pickle tasting with local Chef Diane DiMeo of BOOTLEG FARMS this weekend at the Farmacy

Bootleg Farm Jalapeno Escabeche, Beans and Asian Pickles
Join us in welcoming Diane DiMeo, owner and chef of Bootleg Farms. Diane will be in store sampling her delicious spicy Asian pickles, Jalapeno Escabeche and Jalapeno Dill green beans this Saturday, May 21st from 1-3PM. Festive and fun, tastings at the Farmacy are a great way to meet and greet your local food producers— and to sample some mighty fine goods.

BOOTLEG: Made for making your mouth water:
We were thrilled last month to begin carrying these incredibly tasty pickled products at the Farmacy. (As a side note...we sampled them ourselves by bringing them as hostess gifts to a party we attended....they never even made it to a proper serving bowl -- people loved them so, they quickly plucked them right from the jar. Another true story, one of our favorite Jerks pre-ordered three jars of the Asian pickles before they even hit the shelves). So, short story? Stop in this Saturday, meet a local artisan food producer and sample up some mighty fine pickles. 

Diane DiMeo of Bootleg Farms
A little back story: (We love a good story)
Chef Diane DiMeo first started working as a pastry chef at Les Duex in West Hollywood, California. She then apprenticed with Alan Harding at Patois. After learning as much as she could there, Diane became the executive chef of Galaxy Global Eatery. She went on to open Soju (pan asian restaurant), The Neighborhood Kitchen (culinary arts school),  and was the executive chef for 1834 Bar and Burger. Diane also served as an in-house Chef Consultant at Dean and DeLuca, as a Chef for Red Box Bistro and as a consultant for Lexington Social, El Paso, and Blackhorse Pub. Diane currently has a restaurant group called Threez Group and she is slated to open a restaurant this year in the East Village. (We've decided that Diane works harder than we do!)
     According to Diane, Bootleg Farms has been an ongoing hodge podge for 6 years. She started playing around with fruits from her family's farms, creating savory and sweet jams. Working both as an exec chef and chef consultant in restaurants, she had to create the menus. Freshness and homemade has always been an integral part of her philosophy, so pickles, sauces and everything else became in-house creations. The response to my pickles and sauces was so overwhelming that within a few years she realized she needed to start making them for the public. Hence Bootleg Farms was created!

Hey BOOTLEG, what's in a name?
The name BOOTLEG represents a time when Organic and farm fresh foods didn't have any regulations - it was just how things where grown. Wine, dried fruit, fruit leathers, beef jerky, and pickles where made in the basement, or the barn. Nothing fancy, but really good. This is how Diane grew up--wandering around the farm eating fresh fruit and vegetables. This is how she wants everyone to eat and where she continues to get her inspiration. Well, for those of us living in the urban jungle, at least we can have a taste of that with Bootleg's yummy pickles, beans and escabeche!

Fresh: Diane has built her career around producing food with the freshest ingredients possible.
Friendly: Come on in and see for yourself. We sure like her a lot.
Local. Yup. Made in Brooklyn. 

For more information on Bootleg, visit:

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