We’re still coming down from our Eat Drink Local Week buzz (Without the ingredients of the week, what will we eat??) and reminiscing about our favorite events. For one of them–Meet Your Maker–we teamed up with the Brooklyn Brewery, Brooklyn Winery and NY Distilling Co. for behind-the-scenes tours of their facilities and learned how some of our favorite local beer, wine and spirits are made.
Tag Archives: The Brooklyn Kitchen
Every once in awhile comes along an article that uses food as a lens into city history, food culture and just a damn good story. So that’s why we were pleased to see this excellent piece in the Times by Vincent Mallozzi. (Hell, we were actually green with envy over the scoop.) It’s about the 23-inch rolling pin owned–and very much used–by Harry Rosenblum, who owns The Brooklyn Kitchen at 100 Frost Street in Williamsburg.
No self-respecting lover of refined brine or fan of the fermented is going to be anywhere but New Amsterdam Market tomorrow, when the first annual Peck Slip Pickle Festival brings nearly two dozen producers of pickled and fermented foods to South Street Seaport between 11 a.m. and 5 p.m. (That’s just over the East River, people: You can leave the borough for just one day, especially if it’s to eat). The event also includes a competition for amateur picklers–judging at 4:30–and as luck would have it, we happened to stumble into a sneak peek of the entries as they were laid out at Brooklyn Kitchen for tasting by a special panel of judges that included Rick Field of Rick’s Picks (the city’s prince of new pickling) Harry Rosenblum of The Brooklyn Kitchen (where you can take a class taught by Field and then buy everything you need to practice what you learn at home) and Robert LaValva, who spearheads New Amsterdam Market and the blossoming food, farm and market scene near South Street Seaport.
Tomorrow night at 6:30 we’re going to co-host a potluck at The Brooklyn Kitchen in Williamsburg. It’s in honor of their fifth anniversary, and we glommed on to the party, since we just came out with a cookbook. We’re trying to lure not just each of you to come and bring a dish to share, but also to convince the ever-amazing pickler Rick Field to come and to bring his Polish Potato Potage with Brined Croutons, featured on page 36 of Edible Brooklyn: The Cookbook and made with his People’s Pickle.
In honor of the publication of the Edible Brooklyn cookbook and the fifth-year anniversary of The Brooklyn Kitchen–one of the featured contributors in the book, naturally–we’re inviting you to a potluck Wednesday night, November 9. It’ll be held in the classrooms at the Kitchen at 100 Frost Street, right at Meeker Avenue in Williamsburg, and starts at 6:30 p.m.