The Cycle Knife Roll is shown here at the Williamsburg workshop of Horse Cycles, fabricators of custom bicycles.
For the next three nights–Monday, Tuesday and Wednesday–the cooks from Brooklyn’s Sweet Deliverance catering company join those from The Underground Food Collective in Madison, Wisconsin to take over the kitchen at Joseph Leonard in the West Village.
A few months ago we had the pleasure of attending one in a series of pop-up dinner parties at the Atlantic Avenue catering kitchen run by Kelly Geary, the cook and caterer behind the farm-centric company Sweet Deliverance and the author of the canning and pickling book Tart and Sweet. This weekend those pop-ups are back in action, and for the second time Geary is sharing her stoves with the Underground Food Collective from Madison, Wisc.
In Brooklyn, they’ll apply their approach to seven courses of what’s in season here and now, and what their host Sweet Deliverance has told us about the menu is pretty mind-blowing. They’re making homemade Japanese pickles with kirby cukes, watermelon radishes, Asian turnips and their own King Trumpet mushrooms plus persimmon/star anise/honey cinnamon syrup for the cocktails (whiskey, lemon soda, citrus bitters and a cognac float); while the SloMo boys are doing stuff like housemade ramen noodles with short rib stock, sake steamed clams and smoked shishito peppers and Japanese fried chicken. It’s $90 for seven courses, and that includes beer and sake too. Our biggest worry is how many nights to go.
Kelly Geary’s beautifully photographed new cookbook is called Tart and Sweet: 101 Canning and Pickling Recipes for the Modern Kitchen.
The easy way to CSA.