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A Food Festival Moves to Brooklyn

The Food Network South Beach Wine & Food Festival in Miami just wrapped up this year’s run. Next stop: the New York edition, scheduled for Oct. 17 through 20, but with a big difference. It’s moving its largest events to Brooklyn, to the Brooklyn Army Terminal in Sunset Park. A 450,000-foot sprawl will contain the walk-around Grand Tasting and a host of activities like parties on Pier 4, including a Best of Brooklyn showcase with a capacity for 2,500 attendees. Though Brooklyn will be the focus, the often exclusive Manhattan restaurant events for which the festival is known will continue to be held. “We look forward to welcoming more Brooklyn chefs and partners to this year’s events,” said Lee Brian Schrager, the founder and director. A full schedule and ticket availability will be announced this summer. The festival supports God’s Love We Deliver.

Food Network New York City Wine & Food Festival, nycwff.org.

The Perfect Chicken for Coq au Vin

Credit…Christopher Testani for The New York Times

“She’s no spring chicken” can be a compliment. Heritage Foods, which sells meat and poultry from heritage breeds produced by farmers throughout the country, is now selling chicken parts and whole birds from the Good Shepherd Network that have been allowed to mature for at least a year longer than is typical of the usual broiler. (This is the chicken to use for traditional stewed chicken dishes like coq au vin.) Since most coq au vin recipes have not been written for these older birds, you will probably want to double the simmering time to at least two hours to tenderize their firmer flesh and use more liquid. You might also note how much more fat clings to the parts, and how richly golden it is. It’s worth removing most of it to render for use in frying potatoes and other dishes.

Stewing Chickens, $35 for two to three pounds, heritagefoodsusa.com.

All About Jang

The chef Mingoo Kang will talk about the importance of jang next month.Credit…Dong-Chil Yun

What ketchup is to the American table, jang is to the Korean table, a comprehensive condiment. And there’s more than one choice: You have ganjang, doenjang and gochujang, all with a base of fermented soybeans. On March 12 at 6 p.m. at the James Beard Foundation’s Platform, Mingoo Kang, whose restaurant Mingle in Seoul has two Michelin stars and who is an author of the cookbook “Jang,” will demonstrate four easily prepared dishes using the sauces. He will be joined by his co-authors, Joshua David Stein and Nadia Cho, and there will be a tasting of the food with Korean beverages. Those attending will be able to buy the book.

Demo & Dine: An Exploration of Jang at Platform by James Beard Foundation, March 12, 6 p.m., $95, platformbyjbf.org, Pier 57, 11th Avenue and 15th Street.

Global Recipes Organized by Age Level

Credit…Rowena Scherer

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