Bowery gallery The Hole, is set to launch Hole Foods, a three month pop up restaurant offering patrons a new way of dining. Hole Foods will take over the former space occupied by the Meatball Factory by incorporating art and food. The experience will be enhanced visually and aurally by the works of artist Joe Grillo with his neon mural and interactive sound sculptures. Grillo has customized everything from the furniture and table clothes, to the chef’s outfit. The food will have equal attention as Robert Rubba has been brought in as the executive chef. Rubba has worked under Todd English and Gordon Ramsay. Hole Foods is located at 231 2nd Avenue @ 14th Street, NYC. For more information visit The Hole’s website.

Christoph Keller’s story is to be admired. He was not a former stock broker or an accountant before he found his calling as a master distiller of fine spirits. He was already engaged in a highly successful creative career as the founder of REVOLVER, a Frankfurt based art publishing house, internationally recognized for its conceptual artists books and exhibition catalogs. He left that behind after visiting a picturesque town in Southern Germany where he discovered a dormant schnaps distillery. It was there that he decided to revive the mill and launched Stählemühle, producing approximately 70 different kinds of spirits and liquor. The key to his operation is the use of rare and exotic fruits. And just like REVOLVER’s accolades, Stählemühle has received numerous awards and recognition being named one of the top ten distilleries in the world and winning the “Best Gin in the World” in London. Gestalten has produced a short film on Keller’s process of distilling and will be hosting a tasting at Gestalten Space in Berlin on April 20th. Visit the site to register.

This is what we’re talking about. Forget about the rides and the games, it’s all about the food when it comes to street fairs. The Great GoogaMooga will be taking over Prospect Park for the weekend of May 19th and 20th. Dubbed the amusement park of food and drink the vendor list includes an all star group of high and low end restaurants. Blue Ribbon, Colicchio & Sons, M. Wells, The Meat Hook, Frankies, Joseph Leonard, and more, a lot more. This is going to be bananas, so registration is a must. The good thing is that it’s free for general admission. Registration starts at noon today.

Chefs Walker Stern and Joseph Ogrodnek have found their sweet spot—it’s a delicate balance between meticulous control and creative improvisation at Battersby on Smith Street in Brooklyn. The first come, first serve restaurant focuses on cooking to the highest standards in an utterly unpretentious space. From their pocket-sized kitchen, Stern and Ogrodnek preside over sumptuous dishes, and challenge themselves to constantly reinvent the menu. Read about our visit.

There was a time, not too long ago, that chefs didn’t have a connection to their suppliers. And it’s still true for many restaurants. But the relationship between supplier and chef is growing. Farmers and butchers are getting their recognition. And why wouldn’t they? They are the source and the beginning of what goes into a great meal.

A group of young, but well established chefs are taking this relationship to the next level. They are the future of British cuisine and they call themselves The Young Turks. Comprised of three chefs with experience in the world’s best kitchens including, Noma, St John, and the Ledbury. James Lowe, Isaac McHale and Ben Greeno have been working together since 2010, setting up shop in temporary spaces that will give them the freedom to do exactly as they wish. They focus on strong relationships with small producers, transparency into their cooking, and the importance of eating your greens.

For the fortunate ones living and visiting London in the next month, The Young Turks will be taking over The Ten Bells in Shoreditch for three months. The temporary restaurant will be open starting tomorrow. Visit their site for more information and reservations.

In the heart of the Meatpacking district, at an Italian Steakhouse called Macelleria, we met Chuck Miller; a master distiller of a pleasing, clear corn whiskey called Original Moonshine. As we sat down to talk with Chuck for a tasting, he shared the history behind his liquor. A story that goes all the way back to his grandfather who made and sold the illegal substance during the Prohibition-era to the present day of how he came to the recipe that now makes Original Moonshine. Read more about our visit.