Tomorrow is the first of the winery’s three-day closing party.
The Brooklyn Chamber of Commerce wants to make navigating nearby wineries easier for tourists and locals alike.
Let us attest that the following recipes, along with many others in the Edible Brooklyn Cookbook, are the remedy for any cold winter evening — or any stifling summer day, for that matter.
At home with the cookbook author and Chopped star, the gear is heavy-duty and the attitude is light.
We’ve been geeking out on Spatzi’s Granola for a few weeks now, and not just because they Put a Bird On It! (Thanks, Portlandia.) The stuff is hand-made in Brooklyn from organic oats and other seeds and nuts and fruits, and comes in brown paper sacks at shops like Depanneur at the corner of Wythe Avenue and N. Third in Williamsburg. If you’re still scoping out a Valentine’s day gift we’d be plenty pleased with a bag of the Eat Your Heart Out Blend above ($8.25), whose sweet strawberry scent drew us from across the room. (For more anatomical heart gifts made in the borough, by the way, there’s also SugarBuilt Cookies’ V-Day line.)
A Brooklyn winemaker wants you to drink deeply from the local well.
If your current quaffs include that limited edition Lambrusco and the new rosé from Long Island’s Croteaux, chances are you live in Brooklyn.
THE LOCAL POUR Wine shipped long distances comes with a heavy carbon footprint. According to the New York Times, chardonnay trucked to the Big…