BROOKLYN
BREAD Good Food News « Delivered Fresh
INSIDE...
Tasty Things To Try This Weekend PAGES 4-5
Thursday, December 9, 2010 « Vol. 1, No. 4 « Free Publication « Brooklyn, NY
My Perfect Day... By Elissa Olin PAGE 15
This Adorable Little Guy Needs A Home PAGE 17
Meg Hourihan, Tad Friend and Jason Kottke at The Piglet Party to celebrate the Second Annual Cookbook Tournament, held at 92Y Tribeca last week. Photograph by Jen Campbell – see pages 6-10 for more.
Behind The Bar At Clover Club With Tom PAGE 37
Please do NOT pick up this FREE paper unless you want to be inspired and informed by irresistible Brooklyn food and drink.
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Almanac
BROOKLYN BREAD
Thursday, December 9, 2010
From The Editors
Our Team
THURSDAY December 9 Mostly sunny
Editor Danielle Franca Swift
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Editor Jack Wright
High Temperature: 37 Low Temperature: 31 Chance of Rain: 20% Sunrise: 7:08am Sunset: 4:29pm Moon phase: 10% visible
FRIDAY December 10 Mostly cloudy
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High Temperature: 44 Low Temperature: 33 Chance of Rain: 10% Sunrise: 7:09am Sunset: 4:29pm Moon phase: 17% visible
SATURDAY December 11 Showers
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High Temperature: 43 Low Temperature: 30 Chance of Rain: 40% Sunrise: 7:10am Sunset: 4:29pm Moon phase: 25% visible
SUNDAY December 12 Rain/snow showers
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High Temperature: 43 Low Temperature: 32 Chance of Rain: 60% Sunrise: 7:11am Sunset: 4:29pm Moon phase: 34% visible
Project Manager Dan Mathers Assistant Editor Jon Roth
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ELCOME to the fourth issue of Brooklyn’s (relatively) new food and drink magazine. We continue to be excited by the reception from readers and business owners and we look forward to telling you about all the upcoming, unmissable food and drink events going on in in this beautiful borough... and then publishing photographs from them in this peppy little periodical. Whether you are a new or returning reader, here’s a snapshot of what’s in this issue: there are tasty things to try in the borough this weekend (pages 4 and 5); an events guide that will have you salivating (page 7); recipes for challah bread, fresh goat cheese and fig jam crêpes, a wonderful focaccia sandwich, and a simplebut-super salad; an inspiring food tour with the owner of Green in BKLYN, and her dog (page 15); the history of pasta-making in the borough, courtesy of our friends at Brooklyn Public Library (page 21); an interview with the man behind the bar at Clover Club (page 37)... and photographic coverage of events from a pot pie class to a holiday cocktail throwdown! It all adds up to one thing – a celebration of Brooklyn’s diverse food culture... the people who produce the goods, and the people who enjoy them. That’s what makes Brooklyn Bread different from any publication you’ve ever seen. Enjoy the issue, and don’t forget to follow us on Twitter and Facebook. Danielle Franca Swift & Jack Wright
Contributing Editor Jason Greenberg Illustrator Liza Corsillo Distribution Catherine Barreda Advertising Sales Erica Izenberg Jen Messier Contributors Brooklyn Public Library, Emily Elsen, Melissa Elsen, Cathy Erway, Sara Franklin, Sarah McColl, Laura Nuter Photographers Jen Campbell, Justin Nunnink, Lawrence Sumulong, John Suscovich, Allen Ying Brooklyn Bread is published every Thursday by Brooklyn Bread Press P.O. Box 150026 Brooklyn, NY 11215 (917) 740-1072 www.brooklynbreadpress.com Follow us on Facebook @BrooklynBreadPress Printed on recycled paper using soy-based inks.
Thursday, December 9, 2010
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Inside This Issue
A smorgasbord of photographs, advice, wisdom and wit! Things To Try This Weekend 4-5 How about a couple days filled with treats both inspiring and indulgent?
The Events Guide 7 Plenty of ways to enjoy yourself in the week ahead.
Humble Pie 8 Why everyone needs a girl like Oona, by the folks at Four and Twenty Blackbirds.
The Cheese Report 8 Laura Nuter offers something light, fresh and, of course, irresistible.
The Piglet Party Celebrating The Second Annual Cookbook Tournament One of the major food parties of the year p6-10
A Lily And A Loaf Of Bread 11 Sarah McColl on the delights of a restaurant experience at home.
A Perfect Day In Brooklyn 15 Join Elissa Olin of Green in BKLYN as she plans a day to remember.
Adopt An Animal 17 Two gorgeous cats and one adorable dog need a home. Can you help?
Try This At Home! 19
Learning The Art Of Making Perfect Pot Pie Class at the Ger-Nis Culinary and Herb Center p12-16
Cathy Erway shows us how to enjoy the best food around... in our own homes.
Edible History Of Brooklyn 21 When the borough was home to major macaroni makers!
From Soil To Plate 23 Sara Franklin on the pleasures of a simple weed called lamb!
What We Bought 31 We find out what the prize buys and bargains are at Brooklyn Flea.
The First Annual Holiday Cocktail Throwdown Hosted by Sarah Conroy and Andrew Bevan in Williamsburg p20-27
The Big Picture 32 Comes to you from the pot pie class at Ger-Nis Culinary and Herb Center.
CafĂŠ Of The Week 35 We visit Breukelen Coffee House, in Prospect Heights.
Bartender Of The Week 37 Tom Macy of Clover Club.
Brooklyn Bread Rate Card 39
The New Frankies Spuntino Cookbook Q&A And Signing
Everything you need to know!
The two Franks answer questions at Bowery Whole Foods p24-26
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Thursday, December 9, 2010
Tasty Things To Try This Weekend
Your fun guide to some serious eating in the wonderful borough of Brooklyn... by Jason Greenberg Salvatore Bklyn Ricotta Cheese There is ricotta cheese, and then there is Salvatore’s Bklyn ricotta. Inspired by a trip to San Gimigano, Italy, partners Betsy Devine and Rachel Mark make their product from Hudson Valley whole milk to create a creamy, dense, lemony ricotta that is more reminiscent of cream cheese than of the supermarket variety of ricotta that most are accustomed to. Although their Brooklyn Flea stand is only open from April to November, you can find their products at specialty stores. Even the smallest amount can elevate the simplest pasta, create a restaurant-quality crostini or make the lightest lemon ricotta pancakes you could imagine. Be warned – you WILL turn into a ricotta snob. salvatorebklyn.com.
Brussels Sprout Pizza at Motorino Motorino might have a strong hold on the top stop of the new crop of pizzerias in New York, and deservedly so. Mathieu Palombino, chef and owner, is Belgian born, but you would never know from the authentic Neapolitan pies. Although listed as a seasonal pizze, the Brussels sprouts pie is much too popular to take off the menu and is available yearround. Garlic, Brussels sprout leaves, housemade fior di late (cow’s milk mozzarella) and house-smoked pancetta are cooked in a custom-built wood burning oven and the result is a delightfully cheesy, salty and smoky pizza pie. The New York Times not only called their pizza the best in New York, but also added that the Brussels sprout pie is the best thing on the menu. Motorino, 319 Graham Avenue, Williamsburg, 718-599-8899, motorinopizza.com.
The Brussels Sprout Pizza at Motorino isn’t just the best pie on the menu – it might be the best dish.
The Ditmas Park Pub Crawl, Walking Tour and Trivia Contest This Friday, December 10, the Ditmas Park Blog and The Levys’ Unique New York tours have joined forces to create the first annual Ditmas Park Pub Crawl. Walk through the landmarked Victorian streets and enjoy pub stops that will include Solo, Sycamore and 773 Lounge. Each will feature drink specials and trivia. The cost of each ticket, which comes with a taco, is $15. Starts at Beverly Road Q/B Subway Station at 9pm. To reserve your spot now, send $15 via Paypal to ditmasparkblog@gmail.com.
Eggs Rothko at Egg My favorite breakfast spot has many remarkabe menu options, but their dish Eggs
Try Salvatore Bklyn’s Ricotta and you won’t go back! Right, take a tour of Ditmas Park’s homes and bars.
Rothko may have you looking no further. This upscale version of a classic egg in a hole is an easy-cooked egg, resting inside a slice of Amy’s buttery brioche bread, topped with melted Grafton cheddar cheese that leaves no question as to the care and commitment put into the food at Egg. Served with broiled tomatoes and a side of seasonal vegetables or meat such as candied bacon, homemade pork sausage or Col. Bill Newsom’s country ham, it’s a delicious, hearty way to start your day. Or since the breakfast menu is served until 6pm, you can have it for lunch and an early dinner too. Egg, 135 N 5th Street, Williams-
burg, 718-302-5151, pigandegg.com.
Maple Latte at Gorilla Coffee Gorilla Coffee has what can best be described as a cult-like following. Located on the north side of Park Slope, the café’s modest menu reflects the owners’ eco-friendly commitment by only offering fair trade, green, sustainably grown, coffee beans that are harvested from exotic growers in locations such as Kenya, Guatemala and Brazil and then roasted here in Brooklyn. The result is an incredibly flavorful and strong brew. Especially perfect for the current cold weather,
Thursday, December 9, 2010
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The Trini Tamarind Wings at Super Wings are the perfect combination of spicy, sweet, crispy and sticky; right, Gorilla Coffee in Park Slope has developed a cult following.
Gorilla’s maple latte is a subtle antidote to the overly sweet holiday beverage collections available at most national coffee chains. A ribbon of pure Vermont maple syrup is layered at the bottom of each cup topped with espresso and steamed milk and then decorated with foam art. Expect to fall in love. Gorilla Coffee, 97 5th Avenue, Park Slope, 718-2303244, gorillacoffee.com.
Trini Tamarind Wings at Super Wings Collette Burnett, a native of Trinidad, opened this Crown Heights wing shop in 2009 and before long was being recognized locally (winning this year’s award for Best Wings in Brooklyn) and nationally, thanks to the Food Network. The menu features several different Caribbean-style flavors ranging from Bajan Merry Mango to Pineapple Jerk to Chili Cilantro, as well as varying degrees of heat intensity. But it is the spicy and sweet Trini Tamarind wings that might make you question your loyalty to Buffalo. Why? Because they’re crispy, sticky, messy and have the perfect amount of heat, balanced with a touch of sweetness. All wings are available by the pound, half-pound or as a combo, which includes a choice of one side such as sweet potato wedges and a side salad to help extinguish the burn. Don’t forget to
Eggs Rothko at Egg in Williamsburg, left, might just be the perfect breafkast dish; a downhome vibe and fair trade coffee that’s roasted in Brooklyn are what you get at Gorilla Coffee in Park Slope.
grab a bunch of napkins, you’ll need them. Super Wings, 1218 Union Street, Crown Heights, 718-467-8737, mysuperwings.com.
Sunday Movie Night at Café Steinhof Wind down your weekend every Sunday evening at Café Steinhof with their late night movie. Enjoy the laidback, neighborhoody atmosphere while feasting on affordable Viennese comfort foods like beef gulasch, wiener schnitzel (breaded veal cutlet) or
sauerbraten (marinated pot roast with red cabbage and potatoes). Wash it down with a German or Austrian beer selection like a Jever Pilsner, wine or a house specialty cocktail such as their sour cherry martini or elderblossom mimosa. Last month they featured a Tarantino marathon, while in December you can enjoy the lighter delights of Airplane, Mystery Men, Scrooged and Bad Santa. Films start at 10:30pm. Café Steinhof, 422 7th Avenue, Park Slope, 718- 369-7776, cafesteinhof.com.
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bicycle station
Bicycle Station
Thursday, December 9, 2010
The Piglet Party: Celebrating The Cookbook Tournament Tuesday, November 30 at 92Y Tribeca, Manhattan PHOTOGRAPHS BY JEN CAMPBELL
“The Bicycle Station is a godsend for cyclists...” Time Out New York
Natalie Barbarese, Nicole Jones, Katie Barreira
TUNE-UPS v REPAIRS RESTORATIONS v SALES Owner Mike has more than 30 years of experience in bike maintenance and care We are open through the fall and winter and offer excellent prices for off-season sales and repairs
Rick Field, Jina Kim, Raj George
$45 TUNE-UPS! Get your bike tuned up and be ready to ride this spring 171 Park Avenue, corner of Adelphi 1 block from Flushing Avenue (718) 638-0300 bicycylestationbrooklyn.com Ingrid Peck, Theo Peck, Nick Suarez
Thursday, December 9, 2010
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The Brooklyn Food & Drink Events Guide
’Tis the season to indulge yourselves... here are some tips on doing that, and also supporting local businesses 12/9 Santa’s Superfun(d) Gowanus Holiday Bash Brooklyn Bread magazine, Overf low magazine, Brooklyn Craft Central and Brooklyn Creative League invite you to a neighborhood holiday party at Littlefield today (Thursday) from 8pm to 1am. Come celebrate all the great people, innovative notions, stellar stridemakers, independent movers and slaphappy shakers that make South Brooklyn the remarkable think-tank it’s become. With DJ Whistlepunk, holiday burlesque, drink specials, raff le tickets and more. Local businesses are donating items for the raff le table, and all proceeds go to CHIPS, the Gowanus soup kitchen and women’s shelter. Raff le tickets are only $1 each. Tickets are $6. Littlefield, 622 Degraw Street, Gowanus, (718) 855-3388, santassuperfund.com, tickets from brownpapertickets.com.
The tasting, tour and class at Brooklyn Winery on December 14 is a great deal; below, party in Greenpoint!
ous styles of wine and offer tasting techniques to help you identify these styles. For just $25, enjoy a class and tasting (six wines) plus a tour of the winery. From 6pm-8pm. Brooklyn Winery, 213 N 8th Street, Williamsburg, 347-763-1506, bkwinery.com.
12/11 First Annual Franklin Street Holiday Stroll in Greenpoint Shop local and support Greenpoint vendors at this day-long event. Enjoy holiday lights, discounts, free treats, music and much more. The Diamond, Cookie Road, Le Gamin, Word, Black Rabbit, Brouwerij Lane, From The Source, Dandelion Wine, Unleash Brooklyn are some of the folks participating. From 12pm-6pm.
12/15 Gifted: A Holiday Market at Brooklyn Flea
12/12 Brooklyn Oenology Every Sunday from noon to 6pm at the Brooklyn Oenology Tasting Room in Williamsburg, come and enjoy special brunch-style drinks featuring sparking wines made in New York. Brooklyn Oenology Tasting Room, 209 Wythe Avenue, Williamsburg, 917-582-3290, brooklynoenology.com.
12/12 & 12/14 Share Your Greens: Feast and Celebrate to Support Conuco Farm and Evolutionary Organics This October, Conuco Farm and Evolutionary Organics were struck by a devastating fire, losing a season’s worth of storage crops, farm equipment, and personal belongings. Join Bed-Stuy Farm Share as they host both fundraisers to help rebuild what was lost so these farms can grow for many seasons to come. Tickets are $75 per person, per event. On Sunday, December 12, the event is at 7pm at Palo Santo Restaurant, 652 Union Street, Park Slope, 718-636-6311, palosanto.us, when
Latin cuisine with wine pairings will be featured.On Tuesday, December 14, the host will be Ici, 246 Dekalb Avenue, Fort Greene, 718-789-2778, icirestaurant.com, when seasonal cuisine with beer and wine will be enjoyed. For both dinners, get more information at brownpapertickets.com.
12/14 Brooklyn Winery Presents: The Basics of Wine While it’s impossible to know everything about wine, it’s a lot of fun learning! And thanks to the folks at Brooklyn Winery, it doesn’t have to be a complicated or inaccessible topic. This introductory class on the styles of wine and tasting techniques will provide a basic understanding on the vari-
Brooklyn Flea and Design Sponge host a fun event called Gifted: A Holiday Market. Now, THAT is a place to do your holiday shopping. There will be more than 100 vendors, so bring your shopping list and support your neighbors at the same time! Give the gift of SchoolHouse Kitchen, Whimsy & Spice, Kumquat Cupcakery and Liddabit Sweets – each will be selling their goods at Gifted. From 11am-7pm. Brooklyn Flea, 1 Hanson Place, Fort Greene, brooklynf lea.com.
12/15 Eat, Drink and Be Caring! at Aliseo Osteria Del Borgo Here is a festive holiday party with a good cause – $20 from each ticket purchase will go directly to City Harvest to support their annual Daily News Food Drive. Enjoy a night of music and mingling along with a succession of tastes from Aliseo and copious amounts of wine. Tickets are limited so reserve your space now. Tickets are $50 and the event runs from 6:30pm–9pm. Aliseo Osteria Del Borgo, 665 Vanderbilt Avenue, Prospect Heights, 718-783-3400. Tickets from brownpapertickets.com.
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Humble Pie
1/3 cup whole milk 1/2 tsp canola oil 3 tbsp unsalted butter Pinch of Kosher salt Freshly ground pepper 1 tbsp chopped fresh thyme 1 8oz Laura Chenel goat log 1 8oz Jar Dalmatia Fig Jam
By Emily and Melissa Elsen, of Four and Twenty Blackbirds, 439 3rd Avenue, Gowanus
W
E HAVE a nine-yearold friend at the pie shop named Oona. She’s our neighbor and the niece of our dear friend Frieda. Oona introduced herself to us with a well–written rave review of our pies, and before we knew it, she’d convinced us to “employ” her. She comes in after school on Mondays when the shop is closed, and only after she finishes her homework. At first we felt that a tiny bakery kitchen with a giant hot oven wasn’t the most ideal place for a kid. But Oona is not your typical kid. She has a special persistence, a disarming, charming and completely endearing tenacity that pales in comparison to any adult or child. You can’t say no to her, and not just because she’s cute. Well... you CAN say no, but she’ll find a way around it somehow. One of Oona’s main jobs (other than unpacking apples) is to write the day’s pies on the chalkboard. She’s done pie charts, pie characters, pie jokes and more. “PIE = Participate In Eating” will go down in pie history with Oona’s name on it. She keeps us updated on neighborhood happenings and she knows everyone here by name, or the nickname she’s given them (she calls us Boss, or Fresh Emily and Fresh Melissa). She picks up on our moods and knows when we are happy or stressed and she makes light of it in a way that only a kid can do. Every pie shop needs an Oona.
Thursday, December 9, 2010
OUR CONTEST WINNERS! SIX lucky people each won a copy of the gorgeous, and entirely useful, “The New Brooklyn Cookbook.” Their names were plucked from the hat containing all of the entries, and they are: Denise Carbonell, Red Hook; Amy Newton, Ditmas Park; Stephanie Lazensky, Park Slope; Jeff Weiss, Fort Greene; Jody Walker, Bed-Stuy; Trishna Patel, Carroll Gardens. The books are on their way, folks!
Cheese Report
By Laura Nuter, of Grab Specialty Foods, 438 7th Avenue, Park Slope
E
NOUGH of this holiday cheese plate and fondue talk. Let’s take a break, loosen our belts and lighten things up a bit. This recipe is the perfect breakfast, lunch or brunch addition. Plus, it’s easy, quick and fun (once you get the hang of it). Fresh Goat Cheese and Fig Jam Crêpes (Serves 4/ 2 crêpes each) 1/2 cup plus 1 tbsp all-purpose flour 1 large egg 1/4 cup water
In a medium mixing bowl, add flour and salt. Separately combine egg, water, milk and oil, whisking until combined. Make a well in the center of the flour, then steadily add egg/milk/water/ oil. Whisk constantly until you achieve a paste. Blend until batter is smooth. Cover with plastic wrap and refrigerate for at least an hour. In a bowl combine the goat cheese, thyme, salt and pepper. Remove batter from refrigerator. Pre-heat oven to 500F. Melt three tbsp butter on low heat, remove and let stand five minutes. Skim milky fats from the top, and pour the rest into a glass measuring cup, discarding solids at the bottom of the sauce pan. Using clarified butter will allow you to use high heat when making the crêpes. Heat a crêpe pan or small non-stick pan over medium-high heat. Once pan is hot, add 2 tbsp clarified butter to coat and pour excess back in measuring cup. Fill a 2 oz ladle with batter and pour into center of the pan and swirl to spread batter evenly, creating a thin layer. Cook for approximately two minutes or until the outer edges begin to pull away from the edge of the pan and the bottom is golden brown. Flip with a thin nylon spatula and heat for another ten seconds and remove to cool on a cutting board. If stacking, separate with parchment paper. Continue until complete. Use additional butter as needed. Slather a dollop of the goat cheese mixture (approximately 1 tbsp) across the surface of the crêpe, stopping about 1/4 inch from the edges. Fold the crêpe in half, and then into a quarter. Place under broiler (leave at least 4-6 inches) for 1-2 minutes until top is golden brown. Remove and place a dollop of fig jam across the top. Serve!
Good Bread
Challah From The Enchanted Broccoli Forrest by Molly Katzen 2 1/2 cups warm water 1 package active dry yeast 1/2 cup sugar or honey 4 tbsp canola oil or butter 3 eggs (1 for crust) 1 tbsp salt 1/2 cup raisins (optional) 8 to 9 cups unbleached white flour oil for the baking trays poppy or sesame seeds Place the water in large bowl. Sprinkle in yeast. Beat in sugar or honey, oil or butter, 2 eggs, and salt with whisk. Stir in raisins, then add flour a cup at a time, and whisk. Graduate from whisk to wooden spoon to a floured hand as dough thickens. Knead the dough a in bowl until smooth, elastic, and no longer sticky. Cover with a cloth, and set the bowl in a warm place for about 1 1/2 hours, or until the dough doubles in bulk. Punch down the risen dough, and place on a floured surface. Divide in half, and knead each half for about 5 minutes, adding flour as needed. Divide each half into thirds, and roll each into a snake about 1 1/2 inches in diameter. Line up 2 sets of 3 snakes, and braid from the middle. Pinch the ends together very firmly. Lightly oil 2 baking trays, place a finished braid on each. Cover with a towel, let rise an hour, or until doubled in bulk again. Preheat the oven to 375F. Beat the remaining egg. Brush over each braid, and sprinkle lightly with seeds. Bake for about 40 minutes. Remove and cool on a rack for at least 30 minutes before eating.
Thursday, December 9, 2010
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The Piglet Party: Celebrating The Cookbook Tournament Tuesday, November 30 at 92Y Tribeca, Manhattan
Nathan Noland, Shuli Hallak
Laurie Freeman Pauker, Richard Walderman
Marisa Wu, Vince Razionale
Parth Sharma, Mona Mehta
Andrea Lynn, James Kuo
Cesare Casella, Gaia Filicori
PHOTOGRAPHS BY JEN CAMPBELL... TO ORDER COPIES, PLEASE CALL (917) 740-1072
The ONE-STOP SHOP for a greener home & life
Green in BKLYN invites you to stop in for holiday gifts and a chance to win a little something… Enter our second annual drawing for the 2010
Green (in BKLYN) Gift Basket with eco-friendly gifts and treats worth at least $201.00. Spend at least $20.10 before 2011 and you’re in!
Green in BKLYN
432 Myrtle Ave (b/w Clinton & Waverly) www.greeninbklyn.com 718-855-4383 Holiday hours: Tue to Fri 11-8 Sat 10-8 Sun 11-6
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Thursday, December 9, 2010
The Piglet Party: Celebrating The Cookbook Tournament Tuesday, November 30 at 92Y Tribeca, Manhattan
Discussion panel: Frank Bruni, Frank Facinelli, Ben Leventhal, Deb Perelman
Travis Hayden, Laura Kirsch
Marc Matsumoto, Liz Matsumoto, Katarina Maloney
Gail Schoenberg, Rich Eldert, Joyce Pauker
Christina Roperti, Ed Piscina, Charlotte Cusamano, Andrew Maiorana
Meg Hourihan, Tad Friend, Jason Kottke
PHOTOGRAPHS BY JEN CAMPBELL... TO ORDER COPIES, PLEASE CALL (917) 740-1072
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Thursday, December 9, 2010
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A Lily And A Loaf Of Bread
I
When the restaurant comes to you... by Sarah McColl
T’S hard to imagine the world in which celebrated hostess Elsa Maxwell wrote her advice about entertaining in restaurants. “Pay a personal call on the captain when you are planning a dinner party,” she advises. “With him you can choose the most suitable table, arrange for flowers, select wines and, if the party is to be large, decide on the menu.” This was, after all, the same era in which the 1959 edition of Betty Crocker’s Guide to Easy Entertaining observed that “the lives of all us have changed vastly” since the days our parents entertained. Have they ever! “Our houses are smaller... Our clothes and manners are far more casual. Our entertaining is less formal, because most of us now care for our homes with little or no help.” Imagine! Half a century later our homes are smaller still, and our manners increasingly relaxed. Meanwhile, the idea of planning a dinner party in a restaurant and having the bill sent to you at home (“Men,” Elsa explains, “seem to suffer mortal discomfort at the sight of a woman ladling out bills in
public.”) isn’t in the cards for most of us. But what if the chef could come to you? Not in a fancy pants, private dinner fashion, but in a decidedly neighborly way. It would look like this: A host, who is running the New York Marathon that very same day, extends an invitation for dinner that night. He and his bride are “trying something new,” he explains. Whatever could he mean? Would we all eat on the floor of the bathroom while he soaked in an ice bath? Would we carb-load en masse? No and no again, thank heavens. The
upstairs neighbor, Nick, cooks at Franny’s. He and his “old lady,” Sara, swing open the front door and sweep in to the party carrying platters of cheese, quince paste, and crisp flatbreads spread with ricotta. Seated around a large kitchen island, all of us – hosts included – have little to do but nibble away and keep opening more wine until, at just the right moment, the door swings open again. Those two, a good deal cooler than Elsa’s penguin-suited captain, are carrying in a huge red leaf lettuce salad with crème fraîche dressing, hot buttermilk biscuits, and more roasted vegetables than you could shake a garden hoe at. And then the pièce de résistance: a bowl of fried chicken bigger than Andre the Giant’s head. The last time I saw this much fried chicken, or ate any as good, I was an hours-old newlywed, still in my wedding dress, gnawing on a chicken leg in my father’s basement. We are indeed more casual by the moment it seems. But also, I like to think, charming in our own way. At the very least, Elsa would approve of the flowers.
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Thursday, December 9, 2010
Pot Pies At Ger-Nis Culinary And Herbs Center Tuesday, November 30 in Gowanus
Amanda Moussa, Hans Gilde
Peter Fleming, Joelle Berman
Victoria Chi, Robert Chong
Victoria Chi
Galina Vilkina, Elena Guberman
PHOTOGRAPHS BY JOHN SUSCOVICH... TO ORDER COPIES, PLEASE CALL (917) 740-1072
Copies of this magazine get snapped up fast... But do NOT panic, dear reader. If you cannot find a copy of Brooklyn Bread at your favorite food and drink establishment, book shop or other fine store, you can read every single page of Brooklyn Bread online.
Just visit brooklynbreadpress.com
Thursday, December 9, 2010
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Eight good reasons to visit Michael & Ping’s 1. Healthier food – never (ever) MSG 2. Bahn Mi – Slow-roasted pork, char sui, spicy mayo on toasted baguette 3. Tamarind-glazed Spare Ribs – Slow-cooked for eight hours 4. See the magic happen in our 51-foot open kitchen 5. Wood beams + exposed brick walls = cool (but cozy) vibe 6. Great lunch specials – get out of the office already! 7. Enjoy dessert next door at 4 & 20 Blackbirds, Brooklyn’s best pie shop 8. We’re the first Certified Green Restaurant in Brooklyn* EAT IN « TAKEOUT « DELIVERY to Gowanus/Park Slope/Carroll Gardens/Cobble Hill ENTIRE RESTAURANT IS AVAILABLE FOR EVENTS (GREAT PARTY SPACE!) *Admittedly, this doesn’t necessarily make the food taste any better, but it DOES make everyone feel better
437 Third Ave (corner of 8th Street), Gowanus 718-788-0017
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Thursday, December 9, 2010
Pot Pies At Ger-Nis Culinary And Herbs Center Tuesday, November 30 in Gowanus PHOTOGRAPHS BY JOHN SUSCOVICH
Rafael Hasid and his mother Miriam Hasid
Amanda Moussa, Rafael Hasid, the chef from Miriam Restaurant
Keishon Phyllis McLaughlin, Galina Vilkina, Amanda Moussa, Hans Gilde
Thursday, December 9, 2010
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My Perfect Brooklyn Day
Elissa Olin has a memorable time in Bed-Stuy or Clinton Hill... whatever you want to call it
Elissa Olin at Green in BKLYN, an eco-friendly store – Elissa’s perfect day begins in Cuba, ends in Morocco, but never leaves Brooklyn. Photograph by Justin Nunnink
I
LIVE in Bed-Stuy. I know this ’cause I’ve seen the map and it says so. So do the folks who’ve lived here for years. Realtors have started calling it Clinton Hill. My shop, Green in BKLYN, is in Clinton Hill. I know this for the same reasons. But Fort Greene is just two blocks west on the Avenue so some folks say we’re in Fort Greene. I don’t mind being in the middle or on the edge or having folks call it a few different names. I just call my neighborhood “awesome.” Or “home”. Whichever, or whatever, I’m hanging here for my Perfect Brooklyn Day. If the tires on my bike weren’t flat, I’d probably pull the bike out. But air isn’t getting in them any time soon, so dog Lola and I will take a long, leisurely walk. She’s become the official shop dog recently so we don’t get to wander the neighborhood like we used to. We’ll both enjoy the (literal) change of pace. First stop, Pilar Cuban Eatery, an amazing Cuban joint on Classon (the Bed-Stuy side). Cuban coffee by Rick and cream cheese pastelitos by Liz are my favorite breakfast. A perfect blend in every way, including the laughter and love in their shop. As I’m spilling flaky dough all down the front of me and trying not to spill coffee while walking the dog, I’ll be thinking of what a luxury it would be to return for lunch or dinner. I’m partial to the Key West Conch Chowder and my sweetheart never,
ever grows tired of eating the Boliche. Dog Lola and I are headed over to the Brooklyn Victory Garden to see Tom and Tess and sample some of their local seasonal foods – some soft, stinky cheese and a baguette for me, a sustainable meat item for Bill and maybe another one of those groovy squid stickers you can put on your kitchen wall (it looks perfect oozing around the light switch). Everything’s local, sustainable and ethically sourced. Nice. Since I’ll be cooking up an awesome quinoa this afternoon, next stop is the Farmers’ Market at Fort Greene Park. Kale, onions, some mushrooms and fresh flowers and then on to Gnarly Vines for a couple of bottles of the perfect red. They’ve got a surprisingly tasty organic wine that comes in a recycled box, which is perfect for parties, but they also have great suggestions if you say something like “red, dry, good”. I’ll try that approach today. Heading back toward home, I’ll stop in at RePop. I love their “95% recycled” vintage stuff and never have enough time to visit so I’m going in today. Maybe I’ll pick up some awesome thingamabob or whatchamacallit. If I do, it’ll be the best one ever. And small ’cause I still have to stop at Choice Green for assorted pickles and olives and a very special bar of “fancy chocolate”. Since I already went to the farmers’ market, I won’t need to pick up veggies and fruit, but I will get Lola a doggie-crack-biscuit.
Near as I can tell, everything in them is natural but dogs have an unnatural affinity for them. Before starting on the quinoa at home, I’ll stop in at Nice Pizza on Franklin. If I was having dinner, I’d add a glass of wine, the Tomatoes Provencales and two slices of La Neptune (with tuna and black olives – trust me on this one). But, since I just need a bite, it’s a slice of the cheese. Then home, where I put together the quinoa with braised kale, mushrooms and vegan Italian sausage. Even the sweetheart, an Alaskan and a meat eater, likes this one. We’ll have it tomorrow with the goodies from our tasty shopping spree. But tonight, we’re going out! To Kif, a glorious, cozy Moroccan restaurant on DeKalb run by Karim and Aurora, the most lovely hosts and owners. My favorite there is Seafood Tagine, a two-day meal for me, while my Alaskan is keen on the Royal Couscous with Merguez and Chicken. Everything’s fresh, handmade and as comforting as the environment itself. Thank you to the kind, warm, caring folks committed to our incredible neighborhood, ethical choices, healthy foods and stellar service. I told you Bed-Stuy-Hill-Greene is an awesome neighborhood! Elissa Olin is the owner of Green in BKLYN (www.greeninbklyn.com), an eco-friendly home goods and gift shop in Clinton Hill, at 432 Myrtle Avenue.
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fresh pastries artisanal breads desserts custom cakes
448 atlantic avenue, boerum hill 718.246.2402 bettybakery.com
Thursday, December 9, 2010
Pot Pies At Ger-Nis Culinary And Herbs Center Tuesday, November 30 in Gowanus PHOTOGRAPHS BY JOHN SUSCOVICH
Steve Blaine, Amy Laymon
Tue-Fri 7:30-7 Sat 9-7 Sun 11-5
Joelle Berman, Rebecca Leibowitz, Usha Berlin
A café firmly in the “Great European tradition”, “serving NY’s best coffee” in the “most articulate space around” – according to its cult following of creative directors and writers.
Café Regular
318a 11th Street, Brooklyn Sun-Wed 7am-7pm Thu-Sat 7am-8pm
Café Regular du Nord 158a Berkeley Place, Brooklyn Sun-Sat 7am-8pm
Tina DeGraff, Usha Berlin
Thursday, December 9, 2010
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Enrich Your Life... Adopt An Animal
Three beautiful creatures need loving homes... call Dog Habitat Rescue at 718-395-2298 for more information
«
DUCHESS is a Persian cat approximately five years old. She came to our rescue with another cat, Sam I Am, when their owner was admitted to a nursing home in November. Duchess is a beautiful girl with bright green eyes and is ready for her new home.
«
SAM I AM is a Siamese cat and is approximately seven years old. She, along with Duchess (left), arrived at our rescue in November, after their owner was admitted to a nursing home. She is in good health and would be fine in a household with other cats. Please consider adopting Sam (and maybe Duchess, too!).
«
FELIX is a Boston Terrier who was found tied to a fence post with a note that said ‘Please take me, my owner can no longer care for me.’ He’s approximately seven years old and in good health. He is very affectionate, gets along well with other dogs and would be the perfect companion for someone looking for a small adult dog.
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Try This At Home!
Inspired by Brooklyn’s finest culinary creations, Cathy Erway tries them out in her own kitchen
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Scuttlebutt from Saltie
HE nice thing about discovering a delicious sandwich at a restaurant is that in most cases, you can copy it easily at home. Hence, Saltie has done a great service to the home chef as well as the regulars that take out from this tiny shop, or cram onto its few barstools. However small, the clean, tidy setting stands out from the rather dingy strip of Metropolitan Street in Williamsburg, as the veggieheavy menu does from those of its close neighbors – Fette Sau, The Commodore, and St. Anselme – making Saltie a beacon of hope for the meat-weary and hungover. I decided to recreate the “Scuttlebutt” sandwich, a pleasing mess of chopped hard-boiled egg, olives, capers, pickled veggies and feta, with fresh parsley and aioli smeared at the bottom. It is salty. Like all the sandwiches on the menu, it’s served on homemade focaccia, baked so high that it’s sliced in half height-wise. The only complaint I’ve heard about Saltie is that this tenuous bi-fold of focaccia is stuffed with so many things, and gets so soggy from sauce, that eating by hand becomes impossible. I had the same experience with my homemade Scuttlebutt. It’s great to have a plate, and your own privacy, when consuming it like a salad instead. I gave my best shot at making focaccia from scratch for this, but when it came out as flatbread with inverted pocks, I hit the street to find a freshly baked loaf. Quite the opposite of the thing I had baked – and the best focaccia in Brooklyn in my humble opinion – was a loaf from SCRATCHBread, which was at Brooklyn Larder that day. It was crusted with rosemary and whole sprigs of sage, flecks of red pepper, and gray sea salt pebbles the size of large crumbs. I had more success with the rest of the ingredients. Because it’s a seasonallyminded sandwich shop, the vegetable for the homemade pickles seems to change everyday with this sandwich. Sometimes they’re onions, other times, beets. I went with the flow and picked a couple radishes from my rooftop garden, lots of parsley, and grabbed an egg from the hens. I decided to quick-pickle carrot slices for my homepickled ingredient, since I had recently gotten a beautiful bunch of rainbowcolored ones from the Grand Army Plaza
A happy hodge-podge of pickled veggies, olives, feta and a hard-boiled egg on foccacia smeared with aioli... the Scuttlebutt is availabe at Saltie in Williamsburg. Or in your kitchen. Photograph by the author
Greenmarket. While the carrots soaked in vinegar, I chopped the olives and capers, sliced the radish and feta, hard-boiled and chopped up the egg. By that time, the quick pickles were sufficiently quick-pickled. The only step that requires a little finesse is whisking up a homemade aioli. Essentially mayonnaise with smashed garlic, it begins with smashing up a clove of garlic with the edge of your steel, and whisking it with a single, room-temperature egg yolk. Olive oil is slowly drizzled in while whisking to emulsify. If you fail to make it thick a few minutes after this, take another clove of garlic, dab of olive oil, and mix it up with some mayonnaise. Focaccia Sandwich with Hard-Boiled Egg, Olives, Pickles, Feta & Parsley inspired by The Scuttlebutt at Saltie Makes 4 sandwiches 1 loaf focaccia, cut to 4 quarters and sliced in half through the center of the crumb 2-3 radishes, sliced 6-8 Kalamata olives, pitted and halved about 3 oz. Greek feta, sliced 4 eggs, hard-boiled 1 tablespoon capers
½ bunch fresh parsley 1 carrot, sliced thinly into oval discs ½ cup white vinegar ¼ cup water 1 tsp sugar 1 tsp Kosher salt 1 egg yolk, room temperature 1 clove garlic about 1 cup olive oil Stir together the vinegar, water, salt and sugar until dissolved. Drop in the carrot slices and chill while you prepare the rest of the ingredients. Mince the garlic clove and crush well by pressing the side of a chef’s knife against it as you scrape the knife back and forth against the cutting board. Place the roomtemperature egg yolk in a medium mixing bowl and add the garlic. Add a pinch of salt and pepper, too. Beat with a whisk and slowly drizzle in a few drops of olive oil, while whisking. Slowly drizzle in the rest of the oil, whisking constantly, until mixture is emulsified. That’s the aioli. Spread aoli on each half-piece of focaccia. Place the parsley, some radish slices, pickled carrot, olives, capers, feta slices and a hard-boiled egg, coarsely chopped up, on each. Top with focaccia slices, and serve.
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Thursday, December 9, 2010
First Annual Holiday Cocktail Throwdown Saturday, December 4 in Williamsburg PHOTOGRAPHS BY ALLEN YING
Karima Clayton, Matt Laudato, Susan Mao, Piers Hargreaves-Adams
Emily Peterson, Ashley Norton, Andrea Hetherington, Erin O’Reilly, Roger Kruger
Party co-host Sarah Conroy, Courtney D’Aquino, Jamie Bless
Thursday, December 9, 2010
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An Edible History Of Brooklyn
A highly nutritious, fascinating series in collaboration with Brooklyn Public Library pasta during the Association’s annual convention held here. Zerega’s business left Brooklyn in 1950, but the company continues to manufacture pasta today in Fair Lawn, New Jersey. The original building that housed the company stood on Front Street until 2006 when it was demolished, and a piece of culinary history was lost. One of the more prominent companies to produce macaroni in Brookyn was V. La Rosa and Sons, Inc. They were founded in 1914 by Sicilian native Vincenzo La Rosa. In 1949 they published a beautiful brochure, a full-color homage to everything pasta, including recipes and descriptions of the various pasta types (see photograph on the left). So the next time you fill the pasta pot, remember Zerega! Buon Appetito! JUNE KOFFI
B
ROOKLYN was once renowned for producing beer, sugar, ships, and much more, but not many people know that it was also once famous for the manufacture of pasta. Brooklyn was pasta’s gateway into America, as documented in the Brooklyn Daily Eagle in 1886... It all began with Antoine Zerega, an Italian who made pasta – or macaroni as it was known – in Lyon, France. He came to Brooklyn in 1848, setting up shop on Front Street in the area now known as Dumbo. Little did he know that from these humble beginnings a $6.4 billion per year industry would emerge. So successfull were Zerega and other pasta makers that at the turn of the 20th century they formed the American Manufacturers of Macaroni Association. In 1935 the Brooklyn Daily Eagle touted the emergence of Brooklyn as a power house of
The pasta manufacturing company V. La Rosa and Sons produced a colorful brochure in 1949.
your local destination for all sweet treats WE CAN BE FOUND AT BROOKLYN’S WEEKLY ARTISTS & FLEAS MARKET FROM 12-8PM ARTISANAL “SPIRITED” COOKIES AND SEASONAL FRUIT TARTS ARE OUR SPECIALTIES
FOLLOW US ON FACEBOOK FOR CONTINUOUS HOLIDAY UPDATES FACEBOOK.COM/BROWNBAGBAKERY.BBB
LET US CATER YOUR HOLIDAY PARTY CONTACT US FOR MORE INFORMATION LIZ@BROWNBAGBAKERYNYC.COM
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Thursday, December 9, 2010
Four & Twenty Blackbirds
This must be where pies go when they die Four & Twenty Blackbirds 439 3rd Avenue at 8th Street Gowanus, Brooklyn www.birdsblack.com
Pie by the slice in the shop, whole pies are made to order. Please call to order: tel 718.499.2917
Closed Mondays Tuesday to Friday: 8am–7pm Saturday: 9am–7pm Sunday: 10am–6pm
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Thursday, December 9, 2010
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From Soil To Plate
T
IS true that, since leaving the farming life, I have been shamefully neglectful of edible weeds. After a winter of roots and hearty greens, I was always raving mad for spring greens. At the first burst of new growth of the season, I used to hungrily scavenge the edges of the fields, cutting free tender dandelion greens and donning thick work gloves and clippers to gather the first spring nettles by the bushel. But since moving to Brooklyn, my gardening, I admit, has been, well, contained. As in, I don’t harvest anything except out of some sort of container, be it a raised bed in a community garden, a window box on my ledge, or repurposed buckets, drawers, etc. on my rooftop. But Bee Ayer, farm manager at BK Farmyards, brought my attention back to the glory of foraging. “This time of year I sometime hanker for a good old simple salad. Lamb’s quarter is one of my favorite ‘weeds’ to eat. It grows wild all over NYC as it thrives in disturbed soils.” A member of the goosefoot family (ie. Chenopodacea, my favorite plant
The weekly green report by Sara Franklin family name), lamb’s quarter tastes similar to spinach, but packs a much more powerful nutritional punch, with extra iron and betacarotein. Tip: If, like me, you eat greens for iron and calcium, make sure you eat them with vitamin C. Otherwise the oxalic acid in the plants will prevent you from absorbing the iron and calcium. You can eat the small tender leaves raw in salad, or cook the larger leaves, just like you would spinach or other tender greens. Be careful when harvesting lamb’s quarter (and any wild edibles) in the city, and make sure you’re not picking plants that could be contaminated with sprays or air pollutants. If you don’t know the soil conditions, stay on the safe side! With more then a dozen urban farms in NYC and the abundance of farmers markets, purchase your greens from an expert. Lamb’s quarter is thriving right now, and it grows nearly year round, making it a great substitute for spinach in the hot summer months, when spinach bolts too fast to make it an economical crop. Lamb’s quarter can be substituted into
recipes calling for spinach or other tender greens, such as lasagna, salads, quiche, omelets and so on. I personally love it in a bright Greek-inspired salad to brighten up the winter blahs. Sara’s Lamb’s Quarter Simple Salad Ingredients: 2-4 cups of lamb’s quarter greens. 2 tbsp red onion, minced 4 oz feta cheese 1 clove garlic, minced 1/3 cup olives, (Kalamata are best) chopped 2 tsp oregano, fresh if possible Dressing: 1 ½ tbsp lemon juice 1 ½ tbsp red wine vinegar ½ cup olive oil ¾ tsp salt 2 tbsp fresh herbs or 1 Tbsp dried (dill, parsley or oregano) ¼ tsp coarse ground black pepper Whisk or use blend on whirr until smooth. Dress salad generously.
BLANC&ROUGE “Excellent, wide-ranging selection, high end to low.” – NEW YORK TIMES
Organic and biodynamic selections Wine tastings every Wednesday Free delivery with no minimum purchase within DUMBO and Brooklyn Heights. Delivery elsewhere in Brooklyn and Manhattan is free for orders over $200 81 Washington Street, DUMBO 718-858-9463 Visit our online store at brwines.com
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Thursday, December 9, 2010
New Frankies Spuntino Book Signing & Tasting Wednesday, December 1 at Bowery Whole Foods PHOTOGRAPHS BY JOHN SUSCOVICH
The Frankies... Frank Castronovo, Frank Falcinelli
Madeleine Rowan, Ben Madorsky, John Kelleher
Allen Ying, esteemed “Brooklyn Bread” photographer
Thursday, December 9, 2010
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First Annual Holiday Cocktail Throwdown Saturday, December 4 in Williamsburg, hosted by Sarah Conroy and Andrew Bevan
Tim Hartman, Evan Minskoff
Nathan Urquhart, David Needleman
Johannah Masters, Joanna Prisco
Jamie Bless, Christina Han
Liz Bevan, David Bevan
Party co-host Andrew Bevan, Emily Parfait
PHOTOGRAPHS BY ALLEN YING... TO ORDER COPIES, PLEASE CALL (917) 740-1072
“In a café-crazed town, Iris is one of a kind.” “Best Café” in 2010 “Best of New York” issue, New York magazine Stumptown coffee ¯ Pastries, cookies and biscuits, all baked in-house All-day breakfast classics ¯ Sandwiches ¯ Salads For full menu and more details, visit us online at www.iriscafenyc.com 20 Columbia Place, b/w State & Joralemon | Brooklyn Heights | 718-722-7395 No computers or iPads please – take some time out from the real world!
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Thursday, December 9, 2010
New Frankies Spuntino Cookbook Signing & Tasting Wednesday, December 1 at Bowery Whole Foods
Audrey Kammerer, Eric Davis
Milena Warns (loved the meatballs!)
Bob Brunson
Rob Fente, Nicz Sutton Bell
Jacob Wyse, Ryan Tarpey
Ryan Tarpey, Dan Tarres
Christine Lett, Giovanna Miller
Michelo Ladarola, Torereas Asaro
Elly Truesdell, Nancie Katz
PHOTOGRAPHS BY JOHN SUSCOVICH... TO ORDER COPIES, PLEASE CALL (917) 740-1072
Thursday, December 9, 2010
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First Annual Holiday Cocktail Throwdown Saturday, December 4 in Williamsburg, hosted by Sarah Conroy and Andrew Bevan
Cristina Kinon, Ashley John
Matteo Gatti, Catherine Piercy
Coti Hudgens, Mariana Salem
Lee Leshen, Jason Greenberg
Nivara Xaykao, Johannah Masters
Scott Horne, Christoph Belkacemi
PHOTOGRAPHS BY ALLEN YING... TO ORDER COPIES, PLEASE CALL (917) 740-1072
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Thursday, December 9, 2010
A Saturday Afternoon At Brooklyn Flea December 4 at 1 Hanson Place, Fort Greene
Lisa Hatton, Robert Hatton, David Hatton and Lisa Caroselli
Joel Hamilton, Coco Hamilton and Rachel Doriss
Sean Stack and Brian Lovett
Kristen Rodriquez, Andrew Rozal and Steph Ringstaff
Micahel Phillips, Mary Pike and Richard Rosenthal
Elyssa East and Yulun Want
PHOTOGRAPHS BY JEN CAMPBELL... TO ORDER COPIES, PLEASE CALL (917) 740-1072
Thursday, December 9, 2010
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What We Bought At Brooklyn Flea We mingle with the shoppers at the last outdoor market of the season
Student Lizzie Rosenberg, 16 bought this plaid shirt
Lauren Fancher from Athens, Georgia bought three handmade glass Christmas ornaments
David Cox bought a Brew Making Kit and the coat he’s wearing
PHOTOGRAPHS BY JEN CAMPBELL... TO ORDER COPIES, PLEASE CALL (917) 740-1072
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THE BIG PICTURE
The pot pie class at Ger-Nis Culinary and Herb Center listen to Tina DeGraff, Culinary Assistant – see more photographs on pages 12-16. Photograph by John Suscovich
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Thursday, December 9, 2010
Thursday, December 9, 2010
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Thursday, December 9, 2010
A Saturday Afternoon At Brooklyn Flea December 4 at 1 Hanson Place, Fort Greene
Scott Bridi from Brooklyn Cured
Sharon Chevalier Garcia
Hey Jh.Do
Candy Weese and Roy Weese
Gus McCowan, Al McCowan and Tilly Margolis
Mamie Coleman and Logan Fields
PHOTOGRAPHS BY JEN CAMPBELL... TO ORDER COPIES, PLEASE CALL (917) 740-1072
Thursday, December 9, 2010
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Café Of The Week
We visit Breukelen Coffee House in Prospect Heights
Skateboards Flowers Dry-Goods
FEATURED DRINK: Frank Warren, owner of Breukelen Coffee House, in Prospect Heights, recommends the Nutella Mocha, which is steamed Nutella and whole milk, with a double shot of espresso. Photographs by Justin Nunnink
533 Park Place Prospect Heights 718.789.8889
Brooklyn Wine Enthusiasts & Lovers Of Great Cocktails JOIN OUR NEW AND EXCITING MEET-UP GROUP Where wine enthusiasts meet cocktail lovers! THE CUSTOMER: 32-year-old Kyle Waugh got the “Brooklyn Bread” inquisition... «Occupation? English teacher and graduate student. «Favorite coffee? Latte. «Favorite treat with your tasty hot drink? Chocolate croissant.
NETWORKING Ø CHATTING Ø FLIRTING See you online! tinyurl.com/bklynsippers
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Thursday, December 9, 2010
A Saturday Afternoon At Brooklyn Flea December 4 at 1 Hanson Place, Fort Greene
Brian Heiser and Jennifer Becker
Maria Boyd and Mariel Boyd
Carlos Yu and Sherry Lin
Matthew Land and Matt Lindemulder from Porchetta
Paul Gomez and Elizabeth Girolamo
Diana Romer and Abel Lanz
PHOTOGRAPHS BY JEN CAMPBELL... TO ORDER COPIES, PLEASE CALL (917) 740-1072
Thursday, December 9, 2010
BROOKLYN BREAD
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Bartender Of The Week Tom Macy from Clover Club in Cobble Hill
I
“Before I started bartending I tried every drink – now I just like a shot and a beer,” says Tom Macy. Photograph by Allen Ying
F A dark wood interior, dim lights, leather booths, jazzy music and worldclass cocktails are the ingredients you look for in a bar, Clover Club is your kind of place. We chatted with bartender Tom Macy to get the inside track on the Smith Street bar that became an instant classic when it opened in 2008. How old are you, and where did you grow up? I’m 27 and I was born in the city. I grew up in Rockland County, just north of Manhattan. How long have you been working at the Clover Club? I started working here in January of 2009, but I didn’t start bartending until March of this year. Until then I was a barback. Where did you tend bar before the Clover Club? The first day I started bartending was at Clover Club. Sounds scary. It was. I came to New York to be an actor (like everyone else) and I started working at a restaurant called Savoy as a host. During slow shifts I would pick the bartender’s brain. In 2008 I moved out of my roommate’s apartment so I could buy booze and not have it disappear the next day. I saw on Craigslist that Clover Club was hiring barbacks, and when I showed up for the interview
there were 50 people in line. Me and one other person got hired. Two years later I was bartending. Had I gotten a job bartending somewhere else, climbing the ladder to Clover Club would have taken years. What are the most popular drinks at the Club? The Gin Blossom and the Clover Club, which is a classic drink. So the drink predates the bar? There was a Clover Club in Philadelphia, a gentleman’s club, and our bar is a reference to that. The cocktail has been around since long before Prohibition. We make ours with gin, raspberry syrup, lemon juice, dry vermouth and egg whites. It’s delicious. What’s your favorite drink, and what other bars do you visit in Brooklyn? Before I started bartending I tried every drink – now I just like a shot and a beer. The Six-Point Righteous Rye that we have on tap is great, especially when paired with a shot of Wild Turkey 101 Proof Rye. One of our favorite post-work spots is right down Smith Street and it’s called Boat. A lot embarrassing stories have started there. Where do you like to eat in Brooklyn? One of my favorite places is Thistle Hill
Tavern in South Slope. They’re classy, laidback, everything’s good and there are no airs or pretensions. Your drink menu explains the intricacies of different cocktails. Are there any areas where you’re a purist? You should drink whatever you want. But last week someone asked a member of the staff for Sazerac in an up glass, when it’s supposed to be served in a rocks glass, neat. I was dumbfounded when I heard that because serving a Sazerac in an up glass is like serving pizza in a bowl. Any special entertainment or weekly events you host? Every Wednesday from 8:30 to 11:30 Michael Aranella plays with a quartet. The music is in the style of the Jazz Age – Gershwin and Irving Berlin. That’s helped to build up a dedicated crowd on Wednesday nights. Is there a cocktail book you’d recommend, or are you a do-it-yourself-er? That would be Imbibe by David Wondrich. We are looking to be a pre-Prohibition bar – the 1890s were the golden age of cocktails, and Wondrich’s book is an updated recreation of the first bartending book ever printed. But I should say that I have learned 85% of my job from the people I work with.
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Thursday, December 9, 2010
Our Favorite Places To... Drink coffee, eat breakfast, eat cake, and enjoy a nightcap
JACKIE ASELTA, 16, Student «Drink coffee: Hot Chocolate Sparrow (in Cape Cod) «Eat breakfast: Grandma’s porch (Lake George) «Eat dessert: Crumbs «Enjoy a nightcap: Not old enough
CAROL JOHN «Drink coffee: Crop to Cup at Brooklyn Flea «Eat breakfast: Don’t really eat breakfast «Eat dessert: Blue Marble Ice Cream «Enjoy a nightcap: Brooklyn Inn
LAUREN MORROW, 23, Sells tickets for BAM «Drink coffee: Irving Place Coffee & Tea «Eat breakfast: Pearl Diner «Eat dessert: Coffee House «Enjoy a nightcap: Nelson Blue
PHOTOGRAPHS BY JEN CAMPBELL... TO ORDER COPIES, PLEASE CALL (917) 740-1072
«Dog Habitat Rescue, founded in 2009, is the newest member of the Mayor’s Alliance for NYC’s Animals. «Working with 150 Alliance Participating Organizations to increase adoptions from Animal Care and Control shelters and transform New York City into a no-kill community by 2015.
Dog Habitat Rescue at Unleash: Brooklyn 216 Franklin Street 718.395.2298 rescue@doghabitat.org
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Thursday, December 9, 2010
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Every Wed/Thu, 7,000 copies of BROOKLYN BREAD are delivered to 300 selected food and drink establishments in the wonderful borough of Brooklyn. AD SIZE
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Crop_Vodka_BW_Ad:Michters Real Rye Tasting Panel Ad 11/30/10 11:54 AM Page 1
The Cleanest Vodka GOLD MEDAL WINNER! San Francisco World Spirits Competition 2010
ORGANIC Vodka
Crop Harvest Earth Co., NY, NY. Artisanal, Cucumber Flavored, Tomato Flavored Vodkas
Why does Crop taste so clean? • Crop is made from certified organic American grain grown in fertile, healthy soil free of artificial fertilizers, pesticides and chemicals. • Each batch of Crop is distilled only the exact number of times necessary to remove specific impurities and their unwanted flavors from that particular batch. • Crop is distilled so efficiently that no carbon treatment or charcoal filtering is required.
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