Each shareholder receives six to seven whole sashimi-grade fillets of wild Alaskan sockeye caught by Christopher and his family.
To make your own vinegar, you need just three ingredients.
A long time in the making, it’s happening this Friday.
This simple beverage from Maison Troisgros can work wonders against the February blues.
Our guide to Thanksgiving, with one recommendation for each category: the turkey, the pie, the wine and the rest.
The Brooklyn Kitchen brings farmers and consumers together through farm visits around the New York area. A couple of weeks ago, we had the opportunity to follow them on a visit to Kinderhook Farm and get a glimpse into the workings of one of Hudson Valley’s largest grassfed beef and lamb farms.
Last week, the Center for Disease Control reported some good news — in more than a third of the states and territories of the U.S., childhood obesity has shown a bit of a drop. New York was one of those states.
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.
As we barrel ahead toward Christmas Day (that’s a vinegar joke, get it?) we’d just like to add one more item to the list of extremely last-minute gift ideas we presented on Monday. That would be a lovely glass bottle of the malt vinegar made with Brooklyn Brewery Brown Ale in-house by the owners of The Brooklyn Kitchen. It’s sweet and tart, practically drinkable, and just $7.99 at the shop, which can be found at 100 Frost Street at the corner of Meeker Avenue.
For all those headed out there in the next few days to hunt down one last gift for your holiday list, we’ve got a few ideas. In fact, last-minute gifts are practically the only kind we give. So here goes… 1. Buy a couple of Ball or Mason jars from your local hardware/kitchenware store and any of the canning, pickling and preserving books cataloged here by the Punk Domestics, a very modern DIY site dedicated to preserving traditional foodways. (We must admit our favorite is Tart & Sweet, by Brooklynite Kelly Geary, whom we’ve lauded countless times on these digital pages ourselves.)
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.