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BROOKLYN

BREAD Good Food News « Delivered Fresh

INSIDE...

Great Things To Try This Weekend PAGES 4-5

Thursday, December 23, 2010 « Vol. 1, No. 6 « Free Publication « Brooklyn, NY

My Perfect Day... By Chris Jackson PAGE 15

Meet The Man Behind The Brooklyn Pickles PAGE 33

Lesley Townsend and Cody Duval at the Fizzy Fondue Fundraiser held by SCRATCHbread and Brooklyn Soda Works. Photograph by Allen Ying – see page 26 for more.

Chat With Bartender Chris At Hanson Dry PAGE 37

Please do NOT pick up this FREE paper unless you want to be inspired and informed by Brooklyn food and drink. Happy Holidays to you all!


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Almanac

BROOKLYN BREAD

Thursday, December 23, 2010

From The Editors

Our Team

THURSDAY December 23 Sunny and windy

Editor Danielle Franca Swift

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Editor Jack Wright

High temperature: 35 Low temperature: 24 Chance of rain: 10% Sunrise: 7:17am Sunset: 4:33pm Moon phase: 97% visible

FRIDAY December 24 Mostly sunny

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High temperature: 34 Low temperature: 27 Chance of rain: 10% Sunrise: 7:18am Sunset: 4:34pm Moon phase: 91% visible

SATURDAY December 25 A white Christmas!

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High temperature: 34 Low temperature: 26 Chance of snow: 50% Sunrise: 7:18am Sunset: 4:34pm Moon phase: 84% visible

SUNDAY December 26 More snow showers

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High temperature: 29 Low temperature: 23 Chance of snow: 40% Sunrise: 7:19am Sunset: 4:35pm Moon phase: 75% visible

Project Manager Dan Mathers Assistant Editor Jon Roth

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ELAX... this is supposed to be the season of peace and goodwill, and yet so many folks rush from store to store, bumping elbows and shoulders with other shoppers, stressing about buying Christmas gifts and worrying about the family dinner plans. Sit for a moment, maybe enjoy a sip of something comforting, and make your way through this gentle offering of advice, fun and information, all wrapped up in good old-fashioned (recycled) newsprint. When we think of Christmas, we think of good food and drink, of sharing love with our favorite people, and then we think of good food and drink some more. And in Brooklyn, there’s SO MUCH good food and drink. As usual, the issue is packed with recipe ideas (for both food AND drink), another inspiring perfect day in Brooklyn, courtesy of a local business owner, a chat with a bartender, and lots and lots of photographs of people having fun at events ranging from flea markets to fundraisers. It all adds up to one thing, as we like to say on this page – 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 other publication. This is the last issue of 2010. After this we will be appearing monthly throughout the winter – look out for our next issue on January 27. In between times, you can follow us on Twitter and Facebook. Have a very merry Christmas and a happy New Year! Danielle Franca Swift & Jack Wright

Contributing Editor Jason Greenberg Illustrator Liza Corsillo Advertising Sales Erica Izenberg Jen Messier Contributors Brooklyn Public Library, Bec Couche, Emily Elsen, Melissa Elsen, Cathy Erway, Sara Franklin, Joann Kim, Sarah McColl, Laura Nuter Photographers Jen Campbell, Kelly Conaty, Jennifer Forchelli, Justin Nunnink, Kim Madalinski, Lawrence Sumulong, John Suscovich, Donny Tsang, Allen Ying Brooklyn Bread is published 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 23, 2010

BROOKLYN BREAD

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 Check out our New Year’s Eve party guide before you book!

Humble Pie 8 A weekly helping from the folks at Four and Twenty Blackbirds.

The Cheese Report 8 Laura Nuter pairs great cheeses with the best craft beers – go get ’em!

Sunday At The New Amsterdam Market Coffee, cocoa and citrus delights the senses p10-24

Good Bread 8 This week, a recipe for sweet potato ginger bread.

A Lily And A Loaf Of Bread 11 Sarah McColl on making the ultimate indulgent treat for a night at home.

A Perfect Day In Brooklyn 15 Join Chris Jackson of Ted & Honey as he plans a day to remember.

Adopt An Animal 17

SCRATCHbread + Brooklyn Soda Works Fizzy Fondue Fundraiser for DOUGH campaign p26

Three adorable dogs need homes and loving owners. Can you help?

Try This At Home! 19 Cathy Erway shows us how to enjoy the best food around... in our own homes.

From Soil To Plate 23 Sara Franklin on the wonder and beauty of the quince!

Love Thy Neighbor 25 Get to know Brooklyn’s best artisans... a new column by Joann Kim.

The (Makers) Market Holiday Market Celebrating local vendors at The Old American Can Factory p32

Perfect Pickles 33 A chat with Bob McClure, one half of the beloved Brooklyn pickle makers.

Café Of The Week 35 We visit Milk and Roses in Greenpoint to say hello and chat to the customers.

Bartender Of The Week 37 Chris Buckley of Hanson Dry.

Brooklyn Bread Rate Card 39

Berry Park Christkindlmarkt

Everything you need to know!

Local holiday shopping in Williamsburg p34-38

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BROOKLYN BREAD

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Thursday, December 23, 2010

Great Things To Try This Weekend

A roundup of some of the finest things from our favorite businesses... by Jason Greenberg Prix Fixe Wine Dinner at the Castello Plan Ditmas Park has become Brooklyn’s new hotbed of food and drink activity. During a stroll down Cortelyou Road make sure to stop into the Castello Plan, possibly one of the best additions to the neighborhood. Opened in February of this year and named after the first map of Manhattan created by Jacques Cortelyou, co-owner Ben Heemskerk paired with the folks at Mimi’s Hummus to create this casual and inviting wine bar. The extensive list of 110 wines, mostly from Europe, are available by bottle or glass and focus on small-production wines created with minimal chemical, artificial, or unnatural intervention. Many are certified organic or biodynamic, and some are naturally fermented. The menu was created by chef Natasha Pogrebinsky and is heavily influenced by her Ukrainian upbringing. The best way to experience all that the Castello Plan has to offer is their nightly three-course prix-fixe wine dinner. It costs $30 and is available from 6-8pm. Past selections have included a beef stew, homemade chicken sausage and pasta, borsht, white bean soup with tasso ham, veal meatballs and butter-poached shrimp. Their attention to detail is undeniable – you can see for yourself with every bite and sip of perfectly paired food and wine. The Castello Plan, 1213 Cortelyou Road, Ditmas Park, (718) 856-8888, thecastelloplan.com.

Castello Plan is just the latest addition to Ditmas Park, where you will find some of our favorite restaurants

Millennium Falco at Roberta’s Aside from coining clever names like Mad Martigan, Axl Rosenberg and Cheeses Christ, Roberta’s makes some insanely delicious pizzas. The Millennium Falco is no exception. Emerging from the Italianimported, wood-fired brick oven topped with tomato, Parmigiano, pork sausage, onion, garlic, chili flakes and fresh basil, the result is a bubbly pie with an airy, nicely blistered crust. Each ingredient shines in every bite and the components are perfectly balanced. Most of the herbs and vegetable toppings come from the backyard garden, enabling Roberta’s to use some of the freshest ingredients around. They’re leading the way not only with pizza, but also in the local and green initiative. Roberta’s, 261 Moore Street, Bushwick, (718) 417-1118, robertaspizza. com.

Pork Sandwich from Double Windsor When Double Windsor opened in Windsor Terrace it filled a much-needed void in the neighborhood. While it appealed to

The pork sandwich from Double Windsor is dry rubbed and slowly braised in dark beer. Photo Jennifer Forchelli

locals, in need of a place to grab a drink, it also gained the attention of beer and food lovers. The bar features a few rare bottles and canned beers, but the focus is on the several frequently changing craft options on draft. Far from your typical bar food, the menu features items like a shrimp BLT with poblano aioli and roasted cherry tomatoes or bodega fish tacos with a melon salsa. Their slow-cooked pork sandwich ensures

you’ll get the most out of your visit. Made with Hampshire pork shoulder from Pat LaFrieda, it is dry rubbed and slowly braised in dark beer for approximately five hours. The consistency is more akin to a stew then a pulled pork sandwich. The meat is piled on a mayo-slathered brioche bun from Balthazar and topped with pickled red onions and with a side of house-made fries. If you haven’t already visited, Double Windsor will change


Thursday, December 23, 2010

BROOKLYN BREAD

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Not your average piece of porchetta... BKLYN Larder, in Prospect Heights, offers extraordinary choice cuts.

Above: Unforgettable pizza at Roberta’s and, below, creamy cauliflower soup with smoked sturgeon and toasted almonds from James. Photographs by Allen Ying

your opinion of bar food. Double Windsor, 210 Prospect Park West, Windsor Terrace, (347) 7253479.

Cauliflower Soup at James Chef Bryan Calvert and his wife Deborah Williamson run this cozy, romantic Prospect Heights restaurant. They decorated the space themselves, they live directly above it, they maintain a rooftop garden that produces most of the herbs that find their way into the dishes, and the restaurant is named after Calvert’s great-grandfather. Clearly, this is a labor of love. Calvert has cooked in high-end Manhattan kitchens like Bouley and has 25 years of private chef experience (he was chef to the photographer Annie Leibovitz), so the man knows his way around a kitchen. The menu changes seasonally and consists of small plates like melt-in-yourmouth glazed Berkshire pork belly with apple and ginger chutney, and the perfectly tender Rhode Island scallops with purslane, braised endive and citrus jus. Main courses include a butternut squash risotto with Grana Padano (a grainy Italian cheese), hazelnuts and truffle oil and a pressed young chicken with spaghetti squash, chanterelles and spinach. However, on a cold winter day

the cauliflower soup with smoked sturgeon and toasted almonds is your best bet. Calvert sautées Long Island cauliflower with shallots and onions, adds a little milk and lemon zest, then serves it with smoked sturgeon, toasted almond, fresh herbs and a drizzle of olive oil. The soup is hearty, bright and not too heavy. The smooth, velvety purée is contrasted nicely with the crunchy almonds, making each spoonful a perfect wintertime treat. James, 605 Carlton Avenue, Prospect Heights, (718) 942-4255, jamesrestaurantny.com

Goldie’s Soaps at Park Delicatessen

Looking for a last-minute stocking stuffer? Head over to Park Delicatessen and pick up some of

Sarah Trogden’s handmade Goldie’s soaps and lip balms. Made in Bed-Stuy, the line includes soaps such as Tiger Pants (made with cocoa butter, coconut oil, apricot kernel oil, olive oil, essentials oils of sweet basil, clementine and turmeric). At just $6.50 a bar, the soaps are not just extremely fragrant – they’re beautiful to look at as well. If soap isn’t your thing, try the Honey Peppermint Lip Balm, made with olive oil, sweet almond oil, local honey and peppermint oil. The herbs used in the products are grown in the garden at Roberta’s. This is as local, and as high quality, as it gets. Park Delicatessen, 533 Park Place, Prospect Heights, 718-789-8889, parkdelibk.com.


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bicycle station

Bicycle Station

Thursday, December 23, 2010

Artists and Fleas Holiday Bazaar Foodie Weekend Sunday, December 12 PHOTOGRAPHS BY DONNY TSANG

“The Bicycle Station is a godsend for cyclists...” Time Out New York

Pilutza and Scaglioni

Dub and Maria

Valerie Bowers

Kristin and Grady

Becky Boss and Jordan Montgomery

Lobster Claws of The Greene Grape

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 $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


Thursday, December 23, 2010

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The Brooklyn Food & Drink Events Guide Check here for the best New Year’s Eve parties before you book!

12/23 Christmas Lights in Dyker Heights

hoppy New Year. There are two seatings: one at 8pm ($55) and one at 10pm ($65). 427 7th Avenue #B, 718-965-1196.

If you’re eager for an electric dose of holiday cheer, head over to the Dyker Heights neighborhood of Brooklyn, where the light displays seem to get bigger and better every year. There’s a good bit of healthy competition out here, and while that’s bad news for the people paying the electric bills, you stand to benefit. The Daily News calls it the “miracle mile” of Christmas lights, so make a weekend pilgrimage to ensure you’ll see at least one Christmas miracle this year. It’s best to take a stroll between 7 and 9pm, when it’s dark enough to get the full effect, but early enough that folks haven’t turned off the power for the evening.

12/24 Christmas Eve Dinner at Purple Yam For a Christmas Eve treat, why not try a prix-fixe dinner at Purple Yam? Perry Mamaril will be preparing one of his specialties – a suckling pig, spit-roasted right in the back yard. You’ll enjoy an extensive menu featuring rice cakes with salted quail egg, pickled cucumber and heirloom apples, that suckling pig we mentioned earlier (lechon, for those in the know) and a delicious Clementine-kumquat-Kaffir lime ice cream. The evening includes holiday music courtesy of Mary Ann McSweeney and Sheryl Bailey (on bass and classical guitar, respectively). There are two seatings for this event, one at 7pm and one at 9pm. The cost is $65, not including drinks. 1314 Cortelyou Road, 718-940-8188.

12/31 New Year’s Eve Events PROSPECT HEIGHTS The Vanderbilt Chef Saul Bolton is preparing a four-course prix-fixe menu for $60. If you pay $150, you’ll have access to a fivehour open bar – one surefire way to make sure your New Year’s Eve is memorable (or perhaps a little hazy, actually). And if you hang around long enough, you’ll be in the right place for brunch the next day. 570 Vanderbilt Avenue, 718-623-0570. CARROLL GARDENS Prime Meats Enjoy a four-course meal, including dessert. Choices for your main course include duck cassoulet, dry-aged ribeye, roast cod and winter vegetable dumplings. $125 per person, 465 Court Street, 718-254-0327. Frankies Spuntino This four-course dinner (and dessert) gives you the choice between

roast suckling pig, braised short ribs, and farrotto with artichokes. $75 per person, 457 Court Street, 718-403-0033. DUMBO Vinegar Hill House The first seating is booked solid here, but the second seating (from 9:30pm on) is mostly open. You’ll enjoy a five-course prix-fixe menu and champagne, plus the night is themed after Brett Easton Ellis’ American Psycho. There will be plenty of ‘80s synth goodness, and food from the Greed is Good era, including Chinese-style duck and chicken cordon bleu. Costumes are welcome, so bust out those shoulder pads. $80 per person, 72 Hudson Avenue, 718-522-1018. PARK SLOPE Beer Table This five-course menu (including beer tastings) features Bagna Cauda with veggies, a bitter green salad, cassoulet, duck confit and chocolate cake. They’re replacing the traditional champagne toast with a beer toast – yes, this will make it a

WILLIAMSBURG Brooklyn Brewery The folks at Brooklyn Brewery are throwing a big bash from 8pm-1pm. The event includes delicious food from the nearby Depanneur, music, an open bar with eight different Brooklyn taps, and a commemorative glass. Tickets are $100 and they’re only accepting 150 guests, so reserve them ASAP. 79 North 11 Street, 718486-7422. Dressler Take in a four-course dinner with dessert. Your options include Long Island duck and foie gras crepinette and prime strip loin with braised veal cheek. If you make the second seating you’ll also partake in a champagne toast and enjoy an 11:30pm carbaret with Harvest Moon, Peekaboo Pointe, Melody Sweet and The Candy Shop Boys. The first seating ($115) is from 5-8pm, the second seating ($175) begins at 9pm. 149 Broadway, 718-384-6343. DuMont Guests can sample an amuse bouche and a three-course dinner with dessert. You can choose from seafood risotto, roasted wild striped bass, filet mignon, duck breast and lamb shank. There will be a champagne toast, and they’re taking seatings any time between 6 and 11:15pm. $75 per person, 432 Union Avenue, 718-486-7717. DITMAS PARK The Castello Plan Chef Natasha Pogrebinsky will create a 10-course menu which proprietor Ben Heemskerk describes as “a true FEAST.” Your meal includes a halfbottle of wine (and if you need any convincing, consult our “Things To Try” on pages four and five – their wine and food is phenomenal). $60 per person, 1213 Cortelyou Road, 718-856-8888. Purple Yam Like the sound of Korean short ribs, pan-fried sweetbread dumplings and steamed duck egg with shitake mushrooms? Then you’ll love the rest of the menu at Purple Yam on New Year’s Eve. Diners will enjoy music from the Mary Ann McSweeney Jazz Trio, and if you make it to midnight you’ll enjoy a Prosecco toast. There are two seatings – at 7:30 and 9:30. The dinner costs $65 (not including drinks and gratuity), with an additional $45 for an open bar. 1314 Cortelyou Road, 718-940-8188.


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Humble Pie

By Emily and Melissa Elsen, of Four and Twenty Blackbirds, 439 3rd Avenue, Gowanus

T

HE addition of honey to this otherwise savory pie creates a balanced flavor perfect for a festive holiday table – it can be served with other cheeses, or with the dessert course. Thyme is aromatic and pairs nicely with the delicate farmer’s cheese. You can usually find farmer’s cheese or curd cheese at a good farmers market, but you may also substitute ricotta, or well-drained cottage cheese. Farmer’s Cheese Pie You will need one pre-baked shallow pie shell for this recipe. 1 cup farmer’s cheese (or ricotta, or well-drained cottage cheese) 1/4 cup honey 1/4 cup light cream or half and half 2 eggs a generous amount of freshly picked thyme pinch of salt Preheat oven to 350°F. Combine all of the ingredients but the thyme in a large mixing bowl. Whisk with a sturdy whisk, or a wooden spoon, stirring vigorously to incorporate the cheese with the liquid. Add the fresh thyme and blend. Pour into pre-baked pie shell and bake for about 40 to 50 minutes or until center is set and edges are slightly puffed. Cool and serve at room temperature. We want to wish everyone a wonderful holiday and the very best for the new year. We look forward to seeing you in 2011!

POETRY CORNER Oona Brennan, a nine-year-old regular at the Four and Twenty Blackbirds pie shop and café in Gowanus, wrote the above poem, entitled “Food”. We wanted to share its simple, elegant charm, not to mention its dynamic rhythm, with our readers. Enjoy.

Cheese Report

By Laura Nuter, of GRAB Specialty Foods, 438 7th Avenue, Park Slope

O

NE of the many ways we prefer to entertain ourselves at GRAB is to pair our fabulous selection of cheeses with our equally impressive selection of craft beers. Yes, it was a tough job, but we got through it, and since hundreds of beers and cheeses have cycled in and out of GRAB over the years, we thought we’d share some of our favorite pairings with you. Below you can see our 12 days of Christmas! wColston Bassett Stilton & Thomas Hardy’s Ale (memorable)

Thursday, December 23, 2010

wQuelque Chose & Robiola La Rossa (most incredible) wGrayson Homestead & North Coast Le Merle (adventurous) wMontgomery’s Cheddar & London Pride Pale Ale (civilized) wOssou-Iraty & Dogfish Head Red & White (could easily do this every day) wForsterkase & Smuttynose Star Island Single (off the beaten path) wRed Hawk and Bear Republic Hop Rod Rye (off the hook) wLandaff & Southern Tier Old Man Winter Ale (hunker down) wPawlet & Sly Fox Saison Vos (mass appeal) wDelice D’argintal & Brooklyn Black Ops (decadent) wFleur Verte & Elysian Avatar Jasmine IPA (flower on flower power) wMidnight Moon & Cantillon Kriek (absolute perfection) Happy Holidays from all of us at GRAB!

TWITTER BREADCRUMBS bkvictorygarden This Xmas, give the gift that says, “what day is it, and oh you have something on your face.” Claudia Pearson 2011... http:// fb.me/BzX9rWmN Dec 19th bittman Parmesan Cream Crackers http://post.ly/1MIAP about 5 hours ago Dec 19th FoodBank4NYC Does more than serve meals. We serve the people who need them. Give $10. Text FBNYC to 50555 today. Dec 19th NonaBrooklyn Some of our fave BK chefs & experts share picks for holiday snacks sweets meats beer wine gifts+ Henry Publics‘ nog recipe: http:// bk.ly/xaX Dec 17th TheAtlanticFOOD Urban beekeeping’s secret downside: Bees’ unrefined palates can make honey resemble the candies they sometimes eat. http://su.pr/1XGZoK Dec 16th

Good Bread

Sweet Potato Ginger Bread by Suzanne Barr of Sweet Potato Bakery Ingredients 2 1/2 cups of your favorite GF flour blend* (My fave is The Gluten Free Pantry All Purpose Mix) 1/2 teaspoon baking soda 1/4 teaspoon xanthan gum 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 tablespoon ground ginger 1/2 cup coconut oil, at room temperature 1/4 cup sweet potato puree 1/2 cup agave 1 cup coconut milk 2-3 very ripe bananas, hand crushed do not over mash 1 teaspoon apple cider vinegar 1 teaspoon vanilla 1/2 cup water Directions Preheat oven to 350 F. Spray a 8x4 bread pan with non stick cooking spray, or lightly coat with coconut oil Sift together flour, baking soda, xantham gum, salt and spices. Cream together coconut oil, sweet potato puree, and agave. Add bananas, ACV and vanilla. Fold together Add the wet ingredients to the dry. DO NOT OVER MIX. Pour batter into pan. Bake for an hour to an hour 10 minutes. Enjoy. Sweet Potato Bakery is a vegan, gluten-free, wheat-free boutique bakery. Creating one-of-a-kind seasonal desserts, Sweet Potato Bakery uses natural and whole ingredients in all of their products. sweetpotatobakery.com


Thursday, December 23, 2010

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What We Bought At Artists And Fleas Holiday Bazaar Sunday, December 12

Sonya Kitchell bought a book about blues queens

Alexis Bizares bought a bracelet from Luna Star

Peter Bartek bought tacos

PHOTOGRAPHS BY DONNY TSANG... 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 Ÿ Sat 10-8 Ÿ Sun 11-6


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Thursday, December 23, 2010

Sunday At The New Amsterdam Market December 12 at South Street Seaport

Jonathan Huebsch of Liddabit Sweets

Daniel Sklaar of Fine & Raw Chocolate

Jen Overstreet of School House Kitchen

Caitlyn McCarthy, Jeff Adams

Liz Neumark, Caroline Press

Patricia Drummond, Catherine Sumner

Scott Bridi of Brooklyn Cured

Vincent and Linda Tsao

Fany Gerson of La New Yorkina

PHOTOGRAPHS BY JOHN SUSCOVICH... TO ORDER COPIES, PLEASE CALL (917) 740-1072


BROOKLYN BREAD

Thursday, December 23, 2010

Page 11

A Lily And A Loaf Of Bread

S

A homebody’s dinner in a bowl... by Sarah McColl

OON enough, the holiday ringa-ding-ding will end. The party invites will cease marching into our inbox, and our daily quota of cheese and champagne will drop back to pre-November levels. Then, and only then, homebodies will rejoice. It can feel like bearing a scarlet letter to call oneself a homebody in Brooklyn. After all, there are specialty food shops to visit, Michelin-rated restaurant tables to reserve, hipster butchers to ogle. But isn’t our obsession with food at least in part about our love of being at home? For me, it certainly is. Each day, I live for those two or three hours after I come in from the mean streets and turn the lock. I slip out of my shoes, make a drink, and commence scanning the pantry for dinner contenders (and by “pantry” I mean the narrow cabinet above the sink). Whatever you make, there are two rules to follow: 1) Eat it out of a bowl, and 2) Wear pajamas. Is this a homebody you ask, or a depressed shut-in? Consider the atti-

tude: more Myrna Loy in a silky 1930s boudoir, propped up on pillows against a tufted headboard, less Winona Ryder supine on a second-hand couch in Reality Bites. It’s a fine line, but you can do it. Here’s the pajamas, cocktail, and bowlfriendly menu: Italian Manhattan From Bon Appétit Serves 2 1/4 cup plus 2 tablespoons bourbon 2 tablespoons amaro liqueur 2 teaspoons honey 1 teaspoon fresh lemon juice 2 fresh thyme sprigs 3/4 cups ice cubes Combine first five ingredients in a jar or pitcher and stir to blend. Fill two rocks glasses with ice and divide cocktail mixture between them. Farro and Pear Risotto Serves 4 1 tablespoon olive oil

1 tablespoon butter 2-3 small shallots, minced (about 1/3 cup) 2 cloves garlic, minced 1 1/2 cup farro 5 cups chicken stock 1 pear, peeled and minced 1/2 cup grated Parmesan In a medium saucepan, bring chicken stock to a gentle simmer. Meanwhile, in a wide pan with straight sides, combine olive oil and butter over moderate heat. When butter has melted, add shallots and garlic and cook until translucent and fragrant, about 3-5 minutes. Add farro and stir to make sure each grain is coated with butter and oil. Ladle in a cup of hot broth and cook, stirring continuously, until the broth is absorbed. Continue this pattern of ladling and cooking for about 20 minutes. At that point, stir in the pear and continue to cook, ladling in broth and stirring, for another 10-15 minutes until farro is tender and risotto is creamy. Stir in Parmesan and serve right away.

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Thursday, December 23, 2010

Our Favorite Places To... Drink coffee, eat breakfast, eat dessert, and enjoy a nightcap

LAENA MCCARTHY, 31, Jam maker, Clinton Hill «Drink coffee: Home or Champion Eat «Eat breakfast: Own kitchen or Egg «Eat dessert: Chestnuts «Enjoy a nightcap: Black Rabbit

ELANA AND JAMES DALY, Brooklyn «Drink coffee: Dunkin Donuts or Starbucks «Eat breakfast: Any diner or their kitchen «Eat dessert: Martha’s Bakery «Enjoy a nightcap: The Landmark Tavern

MAGDALENA SANTOS, Brooklyn «Drink coffee: Gorilla «Eat breakfast: A bakery in Sunset Park «Eat cake: La Gran Via «Enjoy a nightcap: Coco Roco

PHOTOGRAPHS BY DONNY TSANG... 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 23, 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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BROOKLYN BREAD

Thursday, December 23, 2010

Sunday At The New Amsterdam Market December 12 at South Street Seaport PHOTOGRAPHS BY JOHN SUSCOVICH

Nina Robinson, John Bland

Joanne Lam, Natsumi Nishizumi

Tobin Polk, Carrollann Oberhansly


Thursday, December 23, 2010

BROOKLYN BREAD

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My Perfect Brooklyn Day

Chris Jackson of Ted & Honey enjoys a busy day out with his daughter Sofie

M

Y TRAVELS and cooking have taken me across this great nation to some of the most wonderful cities and towns. I have had the pleasure of working in San Francisco, New Orleans, Philadelphia, Richmond, VA, Nashville and Portland, ME. But Brooklyn is where I chose to open Ted & Honey with my sister. Now, on my days off, I look forward to experiencing the bounty of culture, food, crafts, people and artisans that Brooklyn has to offer. My day off begins with my beautiful two-year-old daughter, Sofie waking me up. Our morning usually starts with breakfast at home – Bob’s Red Mill hot cereal and a cup of fresh-brewed Ted & Honey blend coffee for me. After playing, drawing and chasing our 19-year-old cat Ed, Sofie and I get ready. Our first stop is usually for more caffeine (self-proclaimed coffee junkie here) and a scone at our new local coffee spot Qathra. I have a double Americano and an oat scone from Balthazar (sold at Qathra). Sofie and I take in the local traffic on our bench outside in our neighborhood of Ditmas Park. After some people-watching we make our way to two local organic food cooperatives to spark my palate for what will be on our table for the

Photograph by Kim Madalinski

week. After some browsing and purchases we make our way to my favorite wine store, TB Akerson, and talk with our favorite wine seller Sara about life, the neighborhood and what will go well with my weekly dinners. After a pit stop at the apartment to drop off our goods it is Sofie’s turn for some fun, so we make our way to one of Brooklyn’s great parks for some running around and swinging. We then make our way to Cobble Hill to stop in to Ted & Honey to see how things are going and, of course, grab another coffee. Sofie gets her share of attention from the baristas and cooks. She will give her happy dance to receive a piece of zucchini bread and a Red Jacket apple juice with much pleasure and giddy excitement. Then we make our way around the neighborhood to say hello to our suppliers. Our first stop is always D’Amico’s Coffee, our coffee roasters. Frank and Joanie are always there for fun conversation, and the atmosphere and crowd at D’Amico’s makes for great people-watching. A few doors down is our bread baker – Caputo’s. Hopefully we catch James on his way out the door. I then fulfill my weekly craving for a bahn mi sandwich from Hanco’s on Bergen Street, and no trip home on the train would be complete without a stop at One Girl Cookie so Sofie can enjoy a

sweet treat on the way back to Ditmas Park. After nap time and hitting the local corner markets in the neighborhood for fresh produce and provisions we love to go to our favorite local restaurant – The Farm on Adderly. The Farm just happened to be the first restaurant we went to upon moving to Ditmas Park on our first night in town. They have the most addictive salad that is always on the menu. I try and talk myself into a different salad but fail every time. It is a perfect combination of endive, smoked bacon, apple, walnut and blue cheese. After dinner we walk the long way home through the almost out-of-place neighborhood of Ditmas Park to our apartment on Ocean Parkway. This neighborhood is full of old-fashioned single family homes and mansions with tree-lined streets and driveways. It’s a nice stroll away from the main streets, horns, and hustle and bustle. Luckily I always pick up dessert in the morning at Qathra, which happens to carry Jacques Torres Chocolates. So after we have story time with Sofie, she falls into a nighttime slumber, then my wife and I break out a bottle of B&B, some chocolate, put on some tunes from my vinyl collection and reflect on the day. Ted & Honey is located at 264 Clinton Street, 718-852-2212, tedandhoney.com.


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fresh pastries artisanal breads desserts custom cakes

448 atlantic avenue, boerum hill 718.246.2402 Ÿ bettybakery.com

Thursday, December 23, 2010

Sunday At The New Amsterdam Market December 12 at South Street Seaport PHOTOGRAPHS BY JOHN SUSCOVICH

Ava Berman, Alen Agaronon

Tue-Fri 7:30-7 Ÿ Sat 9-7 Ÿ Sun 11-5

Kathleen Nuffort and Thomas Doyle of Blue Bottle Coffee

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

Dorothy Neagle, Taylor Cocalis, co-founders of Good Food Jobs


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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

«

KUSHI, a black lab/pit mix, wins the congeniality award. He has learned to sit, he’s a champ on a leash, and he loves playing and running in general. He loves other dogs, and absolutely adores people and the reassurance they give him. His needs are simple: a kind, gentle home where he can be made to feel that he is safe, forever.

«

BENNY is loyal and affectionate boy. He is already house trained and is living happily with a cat. He is great with people and children of all ages. Benny is a playful pup who would be great for someone who likes to be outside and run around. Can you give Benny the loving, forever home that he truly deserves and is patiently waiting for?

«

CHLOE is a petite pittie/hound mix. She was rescued from a neglectful owner and has been getting along great with all the dogs at our rescue. She’s an amazing dog and ready for the agility course – she is highly motivated to learn and will thrive in a new home. Please contact us today to find out more about Chloe!


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Try This At Home!

I

Inspired by Brooklyn’s finest culinary creations, Cathy Erway tries them out in her own kitchen

DON’T know many people in Brooklyn who haven’t gone through a Spuyten Duyvil phase. This rite of passage is marked by olives and cheese, empty pockets, and developing an appreciation for strange beer. One of my fondest pastimes at Spuyten Duyvil, one of Williamsburg’s first fancy beer bars, is a hot toddy called gluhwein. I stumbled upon it one winter night; it wasn’t hot apple cider I smelled. The small, shabby-chic aisle of a bar was scented, more appropriately, with this mulled red wine. It was the perfect drink to order when even a cask ale was too cold. It’s been the coldest week of this winter so far, and I found myself craving a good gluhwein. Mulled with warm, Christmasy spices, this is a classic winter drink from Germany and neighboring parts of Western Europe. It is as simple to make as mulled apple cider, and you can pepper it with as many additional flavors as you like. But a real plus about gluhwein is that it’s a great way to use up leftover red wine.

So, not needing to go anywhere to get it, I took out two bottles of half-drunken red wine from my fridge, left from a party a few weeks back. I’m not sure where they were obtained, but I’m sure if you walk into any of Brooklyn’s great wine stores and ask for something that’s cheap and not a sin to heat up, they’ll gladly help you to something appropriate in the under-$10 range. Look for one with bold, fruit and/or spicy notes; you’ll be adding more of those to it anyway. The gluhwein at Spuyten Duyvil may have its own secret ingredients, as it tasted strong on allspice and cloves. I’ve added mine to the one below – a stick of vanilla bean, since it was in the same place as the other spices. At the suggestion of friends at my small gluhwein gathering, I added lemon peel and juice, although we all agreed orange would be better. Aside from that, whole cinnamon sticks, five-star anise, cloves, nutmeg and allspice, a drop of honey, a splash of cider, and about an hour of mulling at low heat, without a boil, all went into producing this tasty hot toddy.

This pot of potion made the whole room smell tingly and cozy. It hit the spot. Gluhwein with Honey and Vanilla Bean 1 bottle red wine 1-2 cinnamon sticks 1 tsp whole cloves 1 whole nutmeg 1 tsp whole allspice 1 five-star anise clove 1 vanilla bean, split ½ cup apple cider half an orange with its peel (optional) 1 tablespoon honey Combine all the ingredients in a large pot except the cider, honey and orange. If using the orange, peel a few shaves from its rind, getting only the most orange parts, and add to the pot. Heat over mediumlow, covered, until it just begins to bubble around the edges. Reduce heat to low and let stay warm, without boiling, for at least 30 minutes (preferably closer to one hour). Add the honey, apple cider and optional juice from the orange half. Serve in mugs.


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Thursday, December 23, 2010

Sunday At The New Amsterdam Market December 12 at South Street Seaport PHOTOGRAPHS BY JOHN SUSCOVICH

Mie Hommura, Ryan Tandy, Lesley Kennedy

Christina Lee, Jen Koenig, Jon Coppola

Eric Childs, aka Kombuchaman, of Kombucha Brooklyn


Thursday, December 23, 2010

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Our Favorite Places To... Drink coffee, eat breakfast, eat dessert, and enjoy a nightcap

Georgia Melnyk, personal chef, Chelsea «Drink coffee: Jack Stir Brew «Eat breakfast: Café Mugador «Eat cake: Makes her own «Enjoy a nightcap: Toby’s in Park Slope

JAYNA STEFFENS, 26, Park Slope, and Amy Osekowsky «Drink coffee: Twin Palm, Park Slope «Eat breakfast: Get Fresh Table and Market «Eat cake: Four and Twenty Blackbirds, Gowanus «Enjoy a nightcap: Go Time

Angela Arbach, 24, Upper East Side, and Dan Hill «Drink coffee: Gimme Coffee, Greenpoint «Eat breakfast: Egg, WIlliamburg «Eat cake: Magnolia Bakery, Manhattan «Enjoy a nightcap: Jimmy’s 43, East Village

PHOTOGRAPHS BY JOHN SUSCOVICH... TO ORDER COPIES, PLEASE CALL (917) 740-1072

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 23, 2010

Four & Twenty Blackbirds

WE LOVE YOU 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 with 48 hours notice. Please call to order: tel 718.499.2917

Closed Mondays Tuesday to Friday: 8am–7pm Saturday: 9am–7pm Sunday: 10am–6pm


Thursday, December 23, 2010

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From Soil To Plate

I

T’S been all about veggies in this column thus far, and as a hedonist with a serious sweet tooth, it’s about time I spent some time waxing poetic about the bounty of fruits we have available to us in the northeast. Given that this is a holiday edition of the magazine, it felt appropriate to highlight a special (and, I believe, totally underrated) fruit: quince. Quince is a storied fruit, one that is believed to hold a high place in Greek mythology (the golden apple given to Aphrodite by Paris? Quince!), and it has a place on the tables of many cuisines around the world. One of my favorite novels, Monique Truong’s haunting The Book of Salt, is home to one of literature’s most achingly beautiful odes to the fruit: “Quinces are ripe, GertrudeStein, when they are the yellow of canary wings in midflight. They are ripe when their scent teases you with the snap of green apples and the perfumed embrace of coral roses. But even then quinces remain a fruit, hard and obstinate – useless, GertrudeStein, until

The weekly green report by Sara Franklin they are simmered, coddled for hours above a low, steady flame. Add honey and water and watch their dry, bone-colored flesh soak up the heat, coating itself in an opulent orange, not of the sunrises that you never see but the insides of tree-ripened papayas, a color you can taste.” Although they can’t be eaten raw, they make for a fantastic addition to both savory and sweet meals, and keep for an exceptionally long time. Allow them to ripen in your kitchen for a natural air freshener, or impress holiday guests with a bowl of the jewel-like beauties in the living room (quinces also work as pomander balls, studded with cloves and left to cure). Quince looks a bit like a squashed yellow pear, or extra plump apple. It skin, when ripe, is a rich yellow, and quince give off the most extraordinarily intoxicating scent when left to sit at room temperature. Find them at market before they disappear for the year! A quick search on epicurious.com reveals the incredible diversity of the fruit, and its ability to pair with nearly anything. I

recommend experimenting widely, but in the meantime, try these, poached in cardamom syrup, for a dessert as simple yet perfect as the fruit itself. 4 quinces 6 cups water 1 cup honey 1 cup sugar 4 slices each lemon and orange 6 green cardamom pods, crushed Peel, quarter and core quinces. Cover with water and set to the side. In a saucepan, bring rest of ingredients to a boil, stirring until sugar and honey dissolve. Meanwhile, slice quinces into ¼” wedges. Add to syrup and lower to a simmer. Cover with a round of parchment paper, cook until fruit is tender (about 45 minutes). Cool to room temperature, then remove citrus and cardamom pods. Serve alone or with a dollop of homemade whipped cream spiked with vanilla, bourbon, or amaretto.

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 23, 2010

Sunday At The New Amsterdam Market December 12 at South Street Seaport PHOTOGRAPHS BY JOHN SUSCOVICH

Thomas Doyle, Rachel Bleiweiss-Sande, Kathleen Nuffort of Blue Bottle Coffee

Enrico Rossini-Cullen, MakalĂŠ Faber-Cullen of Lore

Jon March, Jacqui Alexander, Dave Tropp


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Love Thy Neighbor

O

A new column showcasing the best of Brooklyn’s artisans... by Joann Kim

VER the last year I’ve been exposed to a seemingly endless gamut of vegan influences. Be it vegan fois gras, vegan cupcakes, vegan pizza, or vegan double chocolate layer cake, the varieties are endless. One leading contributor to this growing fanaticism for the aspiring vegan enthusiast is Anita Shepherd, founder and baker of Electric Blue Baking. It all began with an interest and passion for creating recipes and working with respected pastry chefs, which lead to consuming enough pounds of butter and sugar to intimidate anyone with the slightest bit of health consciousness. Anita began exploring baking vegan treats and the results were enough to transform her entire repertoire to focus solely on a vegan menu. What has resulted is an array of signature items, from Japanese Curry Kubocha Squash with Cilantro and Scallion Pizettas to Rum Balls and Sugarplum Truffles, all delicious enough to swoon any wayward skeptics. The mission behind Electric Blue Baking is to focus “on types of things that I crave but can’t have and keep it relatively healthy.” Fake butter, fake cheese, and fake bacon do not make their way into the ingredients list, but rather “natural flavorful ingredients like dates and fruits are used as substitutes which can provide just as much texture and moisture,” says Anita. Ultimately, Anita got into this for health reasons and got out much more than that. An emphasis on food that makes you feel good while your eating it and after you’ve ate it is what makes Electric Blue Baking such a delicious treat to indulge in.

Anita’s Sugarplums THIS is my favorite holiday treat. Sugarplums are super old-timey, and I am on a mission to bring them back in style with this raw vegan version. They get better with time, and taste better after refrigeration, so make a big batch and store in tightly sealed containers in your fridge to snack on through the new year – they are decadent enough for the December yet healthy enough for January. ¼ cup pure maple syrup 1 orange, zest 1 lemon, zest 1tsp ground cinnamon ¼ tsp each, ground: black pepper, pink pepper, coriander 2 cups raw cashews, ground 1 cup dried cherries, minced*

1 cup dried plums, minced 2 cups sugar or coconut, for rolling Optional: ¼ cup cognac Combine the maple syrup, zests and spices in a large bowl (also the cognac if you are using it). Fold in the cashews and dried fruit. I like to use my hands for this step. Wrap the mixture in plastic and refrigerate one hour. Pinch off tablespoon-sized chunks and roll into balls with wet hands. Roll each ball in sugar or coconut and place on a tray. Repeat until all the mixture is used. Refrigerate until ready to serve. *Tip: To save time, you can rough chop the dried fruits by hand and then pulse in a food processor until fine. Also, if you are using coconut, process until fine for even coating. They will look like little snowballs!

“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 23, 2010

SCRATCHbread And Brooklyn Soda Works Fundraiser Fizzy Fondue Fundraiser for the DOUGH campaign on Tuesday, December 7

Victor Broadley, Andres Valbuena

Joe Bowie

Stephen Valand and Erica Shea

Maya Skeffington, April Gariepy

Lesley Townsend, Cody Duval

Antonio Ramos and Caroline Mak

Hillary Bailey, Alyssa Alpine

Evan Wiig, Kate Friedmann

Matthew Tilden, Anna Gordon

Mike Mori, Ani Teddy Ramos, Bianca Ramos

Aki Hirata-Baker and Yemi Amu

Stacey Slate, Katie Quilligan, Forbes Fisher

PHOTOGRAPHS BY ALLEN YING... TO ORDER COPIES, PLEASE CALL (917) 740-1072


Thursday, December 23, 2010

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The Never-Ending Chocolate Hunt

Rob Monahan and Neill Alleva recommend their favorite places to get sweet in Brooklyn

W

E BROOKLYNITES are lucky. Not only do we have serious and unpretentious restaurants, bakeries, and coffee houses at our disposal, we have chocolate. Ah yes, scintillating and delicious handmade chocolate made in Brooklyn. We, Professor Chocolate that is, make it our business to find chocolate in Manhattan and Brooklyn and to share it with you. Years ago, we set out on a journey to discover, map, and profile every chocolate boutique in New York City. The chocolate scene in NYC is ever changing. We’re still on the hunt and we’re still eating our way through many a truffle and chocolate bar to stay current. What follows are a few suggestions from Professor Chocolate’s Brooklyn archive. If we could give an award to the Brooklyn chocolate maker who most sincerely pulls the strings of our heart, it would go to Sarah Gross of Rescue Chocolate. Rescue Chocolate was started in early 2010 with the premise that 100% of the net profits benefit animal shelter

Candymen... Rob Monahan and Neill Alleva, aka Professor Chocolate.

organizations. With the help of the uber-talented Jean-François Bonnet, head chocolatier at Tumbador Chocolate, each of the five handcrafted chocolate bars are 100% vegan, Kosher Parve, and produced in Brooklyn. Our favorite bar is the snappy Peanut Butter Pit Bull. There are few experiences more

blissful than consuming chocolate injected with peanut butter. The full line of chocolate bars from Rescue Chocolate can be purchased online at rescuechocolate.com; locally at the Rescue Chocolate head quarters at Grand Army Plaza (order ahead); and the always chocolatefriendly Blue Apron Foods (814 Union Street, Park Slope). For the complete chocolate experience, including bonbons infused with hearty beers recommended by Bierkraft (191 5th Avenue, Park Slope), hop over to Nunu Chocolates (529 Atlantic Avenue) where the husbandwife team of Justine Pringle and Andy Laird have been crafting palate-altering chocolate treats for the last few years. One of the easiest chocolates to enjoy is their Hand Dipped Salt Caramels, a menagerie of pleasure-filled flavors. For those craving something tipple during this holiday season, sample the potent Absinthe Ganache or the heat-seeking Mezcal Chili. For more information on the chocolate of NYC, check out professorchocolate.com.


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Thursday, December 23, 2010

A Sunday Afternoon At Brooklyn Flea December 12 at One Hanson Place

Genevieve Lynch and Steve Sachs

Matt Freado, Heather Hittner and Stephen Duraney

Myra Batchelder

Cheryl Lin and Eric Ast

Sarah and Jatin

Florence Ng

Jessica Windt

David Sokosh of Clinton Hill Clocks

Avian Carraby of A Little Of India

PHOTOGRAPHS BY DONNY TSANG... TO ORDER COPIES, PLEASE CALL (917) 740-1072


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What We Bought At New Amsterdam Market Sunday, December 12 at South Street Seaport

Robert Kass, 28, a photographer from Astoria, bought Stumptown and pickles from Rick’s Picks

Jeff Li, 34, and Grace Sun, 35, from the Fnancial District, bought Blue Bottle and Stumptown Coffee

Miles Seaton, 31, a musician from the West Village, bought Growler from Kombucha Brooklyn

PHOTOGRAPHS BY JOHN SUSCOVICH... TO ORDER COPIES, PLEASE CALL (917) 740-1072


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Thursday, December 23, 2010

The (Makers) Market Holiday Market Sunday, December 12 at the Old American Can Factory

Tara Hogan (Ink & Wit)

Nana Pavelic (Fresh Yummy Food)

Suzanne Barr (Sweet Potato Bakery)

Michal Lando (Michal Lando Design)

Sarah Chase (Amazing Real Live Food)

Christine Abelman (Abelman Ceramics)

Ryan Cheney (Raaka)

Keishon Johnson (Pure Goodies)

Louise Fischer (Cozzi Jewelry)

Teresa Jacques (The Key Element)

Juan (Tierra Farm)

Tyshawn Henry (Red Bridge Studio)

PHOTOGRAPHS BY JENNIFER FORCHELLI... TO ORDER COPIES, PLEASE CALL (917) 740-1072


Thursday, December 23, 2010

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Preserving A Great Way Of Life

Bob McClure from the Brooklyn pickle maker chats to Bec Couche about turning a family tradition into a business

S

OME may recognize Bob McClure as Jed from theburg.tv, or as the neurotic guy run who runs out of Dell ink in the Staples ad, or from his regular presence at many markets, selling his family’s pride and joy – McClure’s Pickles. Brooklyn Bread joined Bob at the Gifted Holiday market at Brooklyn Flea to talk about how two brothers took their family pastime to the people, sparking not only a legion of converted pickle eaters, but also a new bar trend responsible for many a good night: the Pickleback. How did you get into the pickle business? My great grandmother was born in the United States in 1899, and she passed the recipe down to my grandparents, and we grew up in Michigan making it with them and my folks. Four years ago, my brother Joe and I were trying to figure out what to do with our lives, and thought we might as well try doing something we know well – making pickles. We took a stab at it, and would up getting pretty busy. What did you have to do to take pickles from being a family tradition to a commercial product? We grew up making them on a stovetop, and we had to do a lot of research on how to turn that knowledge into something viable. Financially, we were slim. We didn’t have any investors and we started with $1000! Then we took out a loan for about $40,000 for our first space and for equipment. We have two locations, one in Brooklyn and one in Michigan. Right now, we need double the money to meet our next expansion needs. It’s not exactly a great lenders’ market right now, but hopefully sooner rather than later we will be able to meet the funding to get to the next level. What else did you need to do to get McClure’s off the ground? There are a lot of regulations for food companies. You have to become licensed as a certified food manufacturer – we went to Cornell to learn that. So there’s an element of mad pickle science in what you do? Yes, you have to understand the microbiology of canning, and how things work in a sealed jar. If you’re not creating the recipe correctly, or not adding enough solution, you could wind up with a batch that’s not safe. Food manufacturers can either learn how to do it themselves, or hire a co-packer who has all the equipment to make it for them. Joe and I strongly believe in being connected to our suppliers, and the development and manufacturing of our product, and we think our customers appreciate that as well.

Have you seen this man? As well as being half of McClure’s, Bob is also an actor. Photograph by Donny Tsang

What is the pickling process? We call the farmer, and see what sorts of cucumbers are available. Then we get them delivered, then we put them in a walk-in cooler, prep them, pack them, and then we get them distilled, sealed, cooked and labeled, and then into the cases. Do you ever pull rank as the older brother? [Laughs]... No, we have a great working relationship – we see eye to eye on a lot of things, and the things we don’t we just put it in a drawer and re-look at it at a better time. There’s no reason to let anything get in the way when you are fortunate enough to have something successful that you’ve created. Being able to work with my family every day is something I’m proud of. We are calling the shots, and it feels good to be able to do that. Any celebrity pickle fans? The comedian Dennis Miller recently bought the pickles and talked about them on his radio show. He thinks they are “The world’s first thirst-quenching pickle,” and he felt totally satisfied. Speaking of fame, McClure’s Pickles are rumored to be the instigator of the Pickleback craze – a shot of Jameson’s chased with a shot of pickle juice. About four years ago, the Bushwick Country Club was using leftover pickle brine from our jars as a chaser. Then Pernod Ricard and Jameson contacted us to create the pickle juice by itself – now we ship to their promotional events for the Picklebacks. Now – in my experience of hamburger eating the world can be divided into pickle lovers and haters. Are yours of the persuasive

variety? Yes, [laughs], our pickles can be powerful. We’ve had people who don’t like them, then try ours, and are then converted. There are some who still don’t – but that’s fine we are not trying to win everyone – but give it a shot! That’s quite the achievement! As for all those non-pickle fans – what would you suggest as a good beginner’s pickle? Start off with a good traditional Garlic Dill Pickle. I prefer vinegar-based pickle – it’s full flavored. You’re not going to get a pungent shock, but you will get a lot of flavor. And for the more adventurous pickleeater? If you are going to venture out go the Spicy Pickle – it’s got a great kick – you can use everything in the jar. And if you really want to push the envelope, try the Bloody Mary mix. It’s made with our Spicy Pickle brine, black pepper, garlic dill and some hot peppers, all you need is to add some vodka, and you’ve got a spicy Bloody Mary mix with a twist. It tastes like a pickle and the flavor is significantly more alive. And finally, your face might be familiar to some for more than selling pickles, right? Yeah… maybe. I’m an actor – I’ve shot commercials for Staples, I do a couple of online shows, and I’ve just wrapped a play. I’ve found the skills are all complimentary. Performing on a stage is similar to selling a product in a market – I am comfortable talking. For more information on McClure’s pickles, visit http://www.mcclurespickles.com.


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Thursday, December 23, 2010

Berry Park Christkindlmarkt Sunday, December 5 in Williamsburg PHOTOGRAPHS BY JENNIFER FORCHELLI

Caitlin Elliott, Naoni Santos, Don Ezzard Peavy Jr.

Nina Cinelli, Daniel Michalik, Leon Michalik

Chelsey Grygorcewicz, Julie Flanagan


Thursday, December 23, 2010

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Café Of The Week We visit Milk and Roses in Greenpoint

Skateboards Flowers Dry-Goods

FEATURED DRINK: Owners Tommaso Mazzoni and Gaspare Di Fede recommend the cappuccino, paired with homemade chocolate chip cookie. Photo Jennifer Forchelli

THE CUSTOMER: Dave Arlington, 28, undertook the “Brooklyn Bread” inquisition... «Occupation? DJ. «Favorite drink? Double latte. «What brings you to Milk and Roses? The atmosphere, the food, and the internet. «What were you thinking about before we interrupted you? I was actually just signing into my email!

533 Park Place Prospect Heights 718.789.8889


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Thursday, December 23, 2010

Berry Park Christkindlmarkt Sunday, December 5 in Williamsburg

Katie Decker, Maria Keeler, Jennifer Ritter, Eva Yean

Aimee Bariteau, Eric Morgan, Anton Nocito, Erica Rothchild

Melissa Zola, Tom Jones, Adam Poor, Marlene Boules

Sarah Preston, Neil Livermore, Douglas Dawkins

Anita Sheperd, Karen McDermott, Adina Grigore

Ellie Noelke, Shawn Connell, Stephanie Klose

PHOTOGRAPHS BY JENNIFER FORCHELLI... TO ORDER COPIES, PLEASE CALL (917) 740-1072


Thursday, December 23, 2010

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Bartender Of The Week

H

Chris Buckley of Hanson Dry in Clinton Hill... interview by Bec Couche

ANSON Dry is what happened when part owner, bartender and Park Slope resident Chris Buckley, 33, put himself in his grandfather’s shoes, finished a Mad Men marathon, and thought about where he’d like to drink. The result is a place where clean cocktails, smooth decor and good storytelling play the starring roles. We chatted with him over a ginger ale and bitters about what Clinton Hill has to look forward to with the new addition to Fulton Street. How long have you been bartending for? I’ve been a bartender for the last 10 years. My wife’s father was one of Southpaw’s owner’s little league coaches, and she put in a good word for me. He’s now my partner here. I also work at Franklin Park, and I’ve had the opportunity to be a bartender at Brooklyn Social. They are not super into mixology, which is a similar idea to our place. I like accessible drinks made with two or three ingredients. Your cocktails have interesting names, do they have stories behind them? “The Adopted” is named after a regular at Franklin Park who likes Papar martinis; “Nautilus” was one of the first working submarines that Robert Fulton built for Napoleon. What about the bar’s namesake drink, the Hanson Dry? Someone quoted the bar being named after a Prohibition era drink – but it’s not. It’s named after the laundromat and French press that occupied this space twenty years ago, before it burnt down. The Hanson Dry cocktail is a mix of gin, bitters and vanilla. The vanilla is actually Licor 43, which also has a story. It’s a 2,000 year-old recipe from the Iberian Peninsula. It was given to Augustus as a gift, and it’s supposedly an unbroken line. I read you designed the décor with “somewhere your grandfather would like to drink” at in mind. Yes, we tried to think about that era, about places he would go – places that would seem familiar, and like most of us in the US, we’ve gone gaga for the Mad Men thing. So, we went for a simple, clean aesthetic. The register fits in perfectly, does that have a story too? Yes, it’s an NCR class 6000, 1957. Most vintage registers have been banged around a bit, but this one is in amazing condition, and I bought it for a song off Craigslist from a lady in Erie, Pennsylvania. I

“We will never turn anyone away before 2am,” says Chris Buckley. Photograph by Kim Madalinski

drove seven hours to pick it up. I am lucky her husband was there to help me, I would have needed two greased 2x4s and all the kids in the neighborhood to move it otherwise. They had taken it out of her father’s haberdashery when he died; she said it was the last piece of him they had. It was a little emotional. The only comforting thing I could say was that it was going to be in a place that has love and life. Hanson Dry has only been open a few weeks, what’s the reception been like? We’ve had some pretty busy nights, which is good. We want to be an anchor here in the neighborhood. We’re open from 4pm-4am on the weekends. We will never turn anyone away before 2am. Any favorite neighborhood haunts? I used to work at Cornelius on Vanderbilt, and I like it there. I’ve been to Autour de Monde, opposite on Fulton Street. Olivier is the owner, his food is fantastic. Locanda Vini & Olii on Gates Avenue is also great. It’s one of the only places in New York when you can sit and eat outside and not see another business, and the food and interior is fantastic. They also have an NCR 6000 register, but

theirs is wood-grained. Are you going to have any other entertainment in the bar? I don’t think so; the space doesn’t lend itself to that. We didn’t want this to be a “I can’t hear what you’re saying” type bar. I would rather have a conversation with a customer, or let them have conversations with themselves. It’s fun to be behind the bar to get this girl to flirt with that guy, to get this guy to leave that girl alone – to let another couple celebrate their anniversary. I don’t want that to be interrupted by a man’s guitar. The focus here is cocktails and you. And, speaking of cocktails (again) could you part with the signature recipe? Sure... The Hanson Dry 4oz Booths Gin (Beefeater works too) 1 tsp of Licor 43 2 dashes of Angostura bitters Combine ingredients in a pint glass with ice. Use a long handled spoon to stir until you can feel the ice start to breakdown. Strain into a chilled cocktail glass. Add a lemon twist – and enjoy! Hanson Dry, 925 Fulton Street, between Waverly and Clinton, www.hansondrybrooklyn.


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Thursday, December 23, 2010

Berry Park Christkindlmarkt Sunday, December 5 in Williamsburg

Ross Hutchinson, Joanna Cybulski

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