Lucille Fornasieri-Gold and More Volume 4, Issue 3
August/September 2011
Hop on the Hopline
Grab a growler of Sixpoint Hopline, available exclusively at The Filling Station
V
isit Sixpoint Craft Ale's website (sixpoint.com), and you'll learn a few things. For instance, you'll learn that it was once common for brewers to brand their wooden barrels with a six-pointed star, representing the six most critical elements of a good brew: water, grain, malt, hops, yeast and the brewer. It's this last element - the brewer - that gives each craft beer its "special something." And when a special brew with a special something meets a special pub, it's magic made in hops heaven.
This is definitely the case with "Sixpoint Hopline," made exclusively for The Filling Station by Sixpoint Craft Ales. Described as "dry, crisp and slightly tart with a subtle, malty finish," this brew also has aromas of honey and freshly cut grass. Take home a refillable 64-oz. (4-pint) growler of Sixpoint Hopline or any of the Filling Station's many craft beers for $10-$15 (plus a refundable deposit of $4.95.). Hang on to your growler and get a 10% discount on future refills. The crew at The Filling Station like to point out that they are helping to save the planet by refilling growlers...one cold beer at a time! In addition to their selection of craft beers, The Filling Station also specializes in oils, vinegars, salts, scrubs and gifts. Sign up for their e-mail newsletter at tfsnyc.com to learn about their free beer tastings and other great specials. 2
Street Food Man-about-town George Krauth dishes on the fashions, flavors, designs and décor he discovers as he travels the globe tracking trends in his capacity as Creative Manager for Jamestown Properties.
W
hy is it that when Americans think of street food, we picture corndogs and funnel cakes? Street food, especially as it’s being done today, is nothing like those stomach-aches-on-a-stick found at carnivals of yesteryear. From farm-to-truck fare from Grace’s Goodness in Georgia to sizzling Mama’s Empanadas in San Francisco, today’s street food is all about the freshest locally sourced ingredients cooked right in front of you. In addition to being delicious and affordable, street food also helps build community. That’s why Jamestown Properties is investing in street food events in places like Midtown Atlanta (facebook.com/MidtownATL), Mixson in Charleston, South Carolina (mixson.com) and Warehouse Row in Chattanooga, Tennessee (warehouserow.net). So, if your only experience with street food is a greasy carnival funnel cake, consider checking out the street food scene in your town. You might be surprised at the tastiness to be found on trucks these days.
3
Shores of New York This August through mid-October, find iconic New York City shoreline photography by Lucille Fornasieri-Gold at Chelsea Market
J
ust in time for summer’s heat, Lucille FornasieriGold’s exhibit, "Shores of New York," lands at Chelsea Market, showcasing 35mm photographs of New Yorkers on the waterfront, from Brooklyn’s Coney Island and the Rockaways in Queens to Dumbo along the East River and up the Hudson to the George Washington Bridge. Lucille’s photographs offer up humorous juxtapositions of people and objects, places, things - even text. While some of the images captured are now part of history, even more
emotionally evocative are the scenes of everyday life – young and old using New York City’s waterfront. “My photographs record the diversity and multiplicity of humanity at work, in leisure, in thought. In freezing the passing scene, the moment becomes iconic for its time. The viewer can draw inferences, seeing both the fleeting moment and the passing of time,” she says. At 80 years old, Lucille Fornasieri-Gold continues to actively photograph New York City. “While I didn’t intend to document
4
New York City when I took these photographs, they allow us a comparison to today. New York remains a constantly renewable resource to photograph.� Fornasieri-Gold has works published in anthologies, Women Photograph Men and Brooklyn By Name.
She is represented in the permanent collections of the Brooklyn Museum of Art, Brooklyn Public Library, and in the archive of the Brooklyn Historical Society. Inquiries regarding Lucille Fornasieri Gold’s photos can be directed to: goldfriulana@verizon.net.
5
Mac N' Cheese Grill-A-Chef Joshua Stokes divulges his mac n' cheese secrets!
L
ike many Americans, my first exposure to macaroni & cheese came from a box. I quickly learned that it was pretty easy to improve upon my "Kraft" by using great pasta (cavatappi is my favorite) and mixing in an accent cheese to dress up the standard cheddar. I'm always tempted to add hot sauce, but don't make this mistake since adding hot sauce can make the cheese separate. Here's what you'll need: • • • • • • • •
5 tbsps Butter 4 tbsps All Purpose Flour 1 qt. Milk 1 tsp Garlic Powder 1 tsp mustard powder 1 Cup Gruyere, grated 1 Cup Sharp Cheddar, grated ¼ cup accent cheese (Parmagiano Reggiano, Bleu Cheese, or stinky cheeses such as Tallegio, Camembert) • 1 lb. Pasta Optional toppings: Toasted panko, crushed thick potato chips or crushed pork rinds. Melt the butter over medium heat until bubbling, then whisk in the flour. Cook for 5 minutes, stirring and scraping the bottom of the pot. (You're making a roux here, by the way). Next, add the milk and whisk vigorously. Bring to a simmer, whisk in the garlic and mustard powder and cook for 8 more minutes. At this point, add the cheese, kill the heat, and stir gently until the cheese is completely melted. Stir the 1 pound of pasta (cooked according to package directions) into cheese sauce. I like it best straight out of the pot. Add optional toppings for some added crunch. Find more from Grill-A-Chef at grillachef.com. 6
DIRECTORY Amy's Bread (212) 462-4338 Amysbread.com
Jacques Torres Chocolate (212) 229-2414 Mrchocolate.com
Anthropologie (212) 620-3116 Anthropologie.com
L'arte del Gelato (212) 366-0570 Lartedelgelato.com
Bar Suzette Chelseamarket.com/barsuzette
The Lobster Place (212) 255-5672 Lobsterplace.com
Bowery Kitchen Supply (212) 376-4982 Bowerykitchens.com Buddakan (212) 989-6699 Buddakannyc.com Buon Italia (212) 633-9090 Buonitalia.com Chelsea Market Baskets (888) 727-7887 Chelseamarketbaskets.com The Cleaver Company (212) 741-9174 Cleaverco.com Dickson's Farmstand (212) 242-2630 Dicksonsfarmstand.com Eleni's Cookies (212) 255-6804 Elenis.com Fat Witch Bakery (888) 41-Witch Fatwitch.com The Filling Station (212) 989.368 Tfsnyc.com Chelsea Wine Vault (212) 462-4244 Chelseawinevault.com Chelsea Thai Wholesale (212) 924-2999 Friedman's (212) 929-7100 Friedmanslunch.com Gramercy Park Flower Shop (212) 475-4989 Gramercyflowers.com The Green Table (212) 741-6623 Cleaverco.com Hale & Hearty Soups (212) 255-2400 Haleandhearty.com
Lucy's Whey (212) 463-9500 Lucyswhey.com Manhattan Fruit Exchange (212) 989-2444 Manhattanfruitexchange.com Morimoto (212) 989-8883 Morimotonyc.com Ninth Street Espresso (212) 228-2930 Ninthstreetespresso.com Nutbox (347) 689-9948 Thenutbox.com One Lucky Duck (866) 205-4895 Oneluckyduck.com People's Pops (850) 322-6071 peoplespops.com Posman Books (212) 627-0304 Posmanbooks.com Ronnybrook Farm Dairy (212) 741-6455 Ronnybrook.com Ruthy's Baked Goods (212) 463-8800 Ruthys.com Sarabeth's Bakery (212) 989-2424 Sarabeths.com The Tippler (212) 206-0000 Tuck Shop (212) 255.2021 Tuckshopnyc.com
POP-UP BUDDAKAN
ANTHROPOLOGIE NEWSSTAND
ELENI’S NEW YORK
CHELSEA WINE VAULT
FAT WITCH BAKERY
RUTHY’S BAKED GOODS
EVENT SPACE AMY’S BREAD HALE & HEARTY SOUPS DICKSON’S FARMSTAND MEATS RONNYBROOK MILK BAR
THE CLEAVER CO.
THE TIPPLER
THE GREEN TABLE
NINTH ST. ESPRESSO
THE LOBSTER PLACE CHELSEA THAI WHOLESALE
(Basement - Enter at 425 W. 15th)
15th St. Arcade: Bar Suzette, The Filling Station, Gramercy Park Flowers, Jacques Torres Chocolate, Lucy’s Whey, Nut Box, Nut Box Spices, One Lucky Duck, People’s Pops, Tuck Shop
FRIEDMAN’S
BUON ITALIA
MANHATTAN FRUIT EXCHANGE SARABETH’S
BOWERY KITCHEN
CHELSEA MARKET BASKETS
POSMAN BOOKS L’ARTE DEL GELATO MORIMOTO