Issuu on Google+

BROOKLYN

BREAD Good Food News « Delivered Fresh

inside...

Our Favorite Things To Try PAGES 4-5

THE MAY ISSUE, 2011 « Vol. 2, No. 4 « Free Publication « Brooklyn, NY

The Rise And Rise Of Urban Rustic PAGE 35

Super Hero Brunch At Jamie Lynn’s Kitchen PAGES 49-52

Craig Rivard, Gil Calderon and Christine Williams of Clover Club at the first annual Tasting Brooklyn event, hosted by Brooklyn Exposed, at the Dumbo Loft on April 5 – more photos on pages 6-14. Photograph by Kim Madalinski

A Chat With Jason Radich Of The Woods PAGE 57

Please do NOT pick up this FREE paper unless you want to be inspired, informed, fascinated and delighted by Brooklyn food and drink...


Brooklyn Bread

Page 2

Inside This Issue

A smorgasbord of photographs, advice, wisdom and wit! Our Favorite Things 4-5 Treats both inspiring and indulgent. The Events Guide 7 Everything you need to plan your food calendar. The Production Line 9 Investigating the source of great dishes. Humble Pie 10 Another helping from Four and Twenty Blackbirds. The Cheese Report 10 Laura Nuter’s irresistibly gooey guide. Good Bread 10 Another classic recipe for you to try. Knives Out 17 The ultimate kitchen tool, by Joel Bukiewicz. The Brooklyn Bread Bouquet Ambush 18 Putting a little beauty in people’s lives. Try This At Home! 19 Cathy Erway is cooking up a storm. The Wine Column 23 Three top picks by Josh Cohen. My Perfect Brooklyn Day 25 Catherine Saillard, owner of iCi.

Adopt An Animal 27 Six adorable dogs need homes and loving owners. The Great Brooklyn Food Safari 32 This month: In search of great Aussie food! How Urban Rustic Was Born 35 A chat with owner Luis Illades. An Edible History Of Brooklyn 39 The borough’s dark pizza secret. From Soil To Plate 41 Sara Franklin’s regular green report. Shopping Local 43 Brooklyn’s best merchants and goods. Love Thy Neighbor 45 Joann Kim spotlights local artisans. Plants, Food And Beyond 47 A new column from Brooklyn Botanic Garden. Café Of The Month 55 We visit One Girl Cookies in Boerum Hill. Bartender Of The Month 57 Jason Radich of The Woods. The Brooklyn Crossword 61 It’s all about food and drink.

u OPENINGS, CLOSING AND HAPPENINGS... Brooklyn Flea is open in Williamsburg on Sundays and now features sandwiches from Saltie, treats from Momofuku Milk Bar, hot dogs and sausages from Saul Bolton, smoked meat sandwiches from Mile End, and oysters from Oystergirl (Brooklyn Fish Camp)... Anne Saxelby, owner of Saxelby Cheese Mongers, is expanding her operation to Red Hook where she will also be the exclusive distributor of Salvatore Bklyn cheese... The Crown Heights location of Oaxaca Taqueria has closed... St Vitus is open in Greenpoint, 1120 Manhattan Avenue, from the folks at Anella and Bar Matchless... Vine Wine has opened in the old location of The Brooklyn Kitchen... Der Kommisar, an Austrian-inspired sausage restaurant, is now open on 5th Avenue... The restaurant Breuckelen has closed in Cobble Hill... Prospect Heights Mexican café Chavela’s is moving a few blocks away to 736 Franklin Avenue... A brother-and-sister team have opened Lighthouse, a new bar in Williamsburg... Blue Marble Ice Cream is open for the season in Cobble Hill... Paulie Gee’s pizza in Greenpoint is now serving brunch on Sundays. Haylards, a new whiskey bar, is open in Gowanus... Senegalese restaurant, Aicha, has opened in Bed-Stuy at 602 Nostrand Avenue... Rucola, a new Italian bistro, is set to open in Boerum Hill.

May, 2011

Our Team Editors Danielle Franca Swift, Jack Wright Contributing Editors Bec Couche, Jason Greenberg Assistant Editor Jon Roth Illustrator Liza Corsillo Contributors Brooklyn Public Library, Kate Blumm, Joel Bukiewicz, Josh Cohen, Emily Elsen, Melissa Elsen, Cathy Erway, Sara Franklin, Joann Kim, Laura Nuter, Sophie Slesinger Photographers Liz Clayman, Justin Nunnink, Kim Madalinski, Andrew St. Clair, Jamie Siegel, Lawrence Sumulong, John Suscovich, Allen Ying Brooklyn Bread is published by Brooklyn Bread Press P.O. Box 150026 Brooklyn, NY 11215 (917) 740-1072 You can also read the entire magazine online at www.BrooklynBreadPress.com Follow us on Facebook @BrooklynBreadPress And on Twitter Bbpbreadcrumbs Brooklyn Bread is printed on recycled paper using soy-based inks.


Brooklyn Bread

May, 2011

Page 3

THE BROOKLYN BREAD CARTOON... BY LIZA CORSILLO

From The Editors

Y

ou might have noticed something about this magazine. Yes, it’s full of stories and photographs that extoll the virtues of the wonderful food and drink that can be enjoyed in Brooklyn. But there’s more than that – there’s an underlying spirit, a foundation, a guiding principle that is embedded in the fabric (or, should we say, the newsprint) of this magazine. It’s the reason we launched Brooklyn Bread, and the philosophy is perfectly explained on page 17 by Joel Bukiewicz, master knife-maker and owneroperator of Cut Brooklyn. In his column, Joel pays tribute to his fellow artisans and hopes that a very special time lies ahead – that this movement, this moment, can lead to something bigger. We hope so, too, and offer evidence of this shared philosophy on almost every page... Joe Santos shares the secrets of how he produces his wonderful Brooklyn Gin (page 9); Catherine Saillard, owner of iCi, reveals her passion for locally sourced

food and wine in My Perfect Brooklyn Day (page 25); Bec Couche meets Luis Illades, whose Urban Rustic store is a blueprint for the locavore movement (page 35); and Joann Kim, champion of the local artisans, unveils the hottest new (homegrown) cocktail mix for this summer (page 45). This is what makes Brooklyn so special. Enjoy the issue – the next one will be rolled out on Wednesday, June 1. Danielle Franca Swift & Jack Wright

Win A $50 Gift Certificate! While you are poring over the pages of Brooklyn Bread, you will have the chance to win a $50 gift certificate for a healthy and delicious meal at Sun in Bloom. How come? Because we have sneakily hidden a happy little sun in one of the ads in this issue. It’s a smaller version of the guy above. When you have located the piece of clip art email hello@brooklynbreadpress.com. Tell us on which page and in which ad the clip art is hidden. Make sure you write CLIP ART CONTEST in the subject line, and also include your name and address. A winner will be selected utterly at random on the third week in April, and the name of that lucky person will be printed in the next issue of Brooklyn Bread, and posted on our Facebook page, and on Twitter. Last month’s lucky winner was Amy Lynn Hermans, who wins the gift certificate to spend at Sun in Bloom, at 460 Bergen Street, Brooklyn. Check our Facebook page and Twitter account regularly for more contests!


Brooklyn Bread

Page 4

May, 2011

Our Favorite Things

A roundup of some of the finest dishes and treats from Brooklyn restaurants... by Jason Greenberg Bacon Cheddar Dog at Bark Hot Dogs With the arrival of warmer weather, many food items come out of hibernation and regain their place in our diets. Nothing seems more exemplary in New York than hot dogs. Having worked previously in mainly fine dining (under Gray Kunz at Café Gray, for David Bouley, Jean Georges and at Franny’s), the owners of Bark Hot Dogs Josh Sharkey and Brandon Gillis are taking the hot dog out of its summer hiatus and drastically increasing their quality. Both residents of Park Slope, they noticed a void in the area for quick, casual but high-quality food and decided to do something about it. With a commitment to specifically, carefully chosen produce, meats and other ingredients, they have brought the hot dog into the artisanal era. The menu features a list of where they source their goods. So you’ll know without much effort that their Private Label Bark Hot Dogs are made by Hartman’s Old World Sausages in upstate New York. Instead of a mishmash of parts, these are made using pork shoulder, pork gowl and beef shoulder. The dogs are basted on a griddle, in what they call Bark butter, a mixture of smoked fat back, butter and sea salt. This allows the dogs to brown perfectly, giving its natural lamb casing that desired snap! The menu features many delicious variations (Chili Cheese, Kraut Dog, Slaw Dog) but the Bacon Cheddar Dog is a great place to start. The wiener is placed on a toasted bun, smothered in cheddar cheese sauce and topped with bacon and pickled onions. While the dog is king at Bark, the menu also features burgers, sausages, fries and several chicken and vegetarian options. They also offer breakfast on the weekends, in addition to lunch and dinner daily. The comfortable, laid-back atmosphere and staff make this more than just a place to run in for a quick meal. With several beers on tap available by glass or growler, including the Bark Red Ale made exclusively for Bark by Six Point Brewery, you might find yourself spending more time there than you thought. Bonus points: They offer recession beer specials ($3 beers Monday-Thursday from 8pm-close and FridaySaturday from 11pm-close). Bark Hot Dogs, 474 Bergen Street, Park Slope, 718-789-1939, barkhotdogs.com.

Crispy Cheddar Curds with Spicy Pimento at Char No. 4 First and foremost, Smith Street’s Char No. 4 is a bar dedicated to bourbon. However, a trip wouldn’t be complete without the southern comfort food of chef Matt Greco, who formerly worked at Café Boulud and A Voce. There are more than 300 whiskeys that work in perfect harmony with dishes like shrimp and grits, a house-smoked brisket sandwich with beer cheese, or smoked and fried pork nuggets. Several bar snacks are available and of those, the crispy cheddar curds served with spicy pimento sauce may reign supreme among the borough’s best. Perfectly bite-sized Wisconsin cheddar curds are dredged in panko breadcrumbs and then frozen. Each order is fried to golden perfection for about 45 seconds. The crisp exterior gives way to a chewy, slightly melted curd with a subtle cheddar flavor. The spicy sauce is an aioli made with piquillo peppers, sriracha, vinegar and a little garlic. Order a Whiskey and Rye, a small taste of whiskey and Six Point Righteous Rye, along with the curds, and you have the makings of great evening. Char No. 4, 196 Smith Street, Carroll Gardens, 718-643-2106, charno4.com.


May, 2011

Beer and Pretzel Caramels from Liddibit Sweets Liddabit Sweets was born when owners Liz Gutman and Jen King met in the pastry program at the French Culinary Institute and discovered a shared love for high quality sweets, made with impeccable ingredients. Just two year later, their products are available throughout Brooklyn and Manhattan, and now as far away as Los Angeles, Boston and Rhode Island. They’re still a local business, though, and their stand at the Brooklyn Flea has become somewhat

Brooklyn Bread

of a staple. On their table you will find tasty treats like bacon and bourbon caramel corn, a seasonal selection of their vegan agar jellies, made with agar (a seaweed extract) instead of the typical gelatin, candy bars like their PB&J bar and an assortment of caramels, including the jaw–droppingly good beer and pretzel caramels. While Liz Gutman was working at Roni-Sue’s Chocolates in the Essex Market she began experimenting with the idea of combining these ingredients. After a few batches, she had a

Page 5

winner. The process takes approximately two days. The Brooklyn Brewery beer takes an entire day to reduce to the amount needed for a mere two batches. The reduced beer is then added to a standard caramel made with local Ronnybrook cream, malt syrup and sea salt. Then the pretzels are added and once cooled, it’s ready to enjoy. And enjoy you will. These caramels are also available in turtle form as the Sturtle. Liddabit Sweets, liddabitsweets.com.


Brooklyn Bread

Page 6

bicycle station

Bicycle Station

May, 2011

Brooklyn Exposed’s First Annual Tasting Brooklyn Tuesday, April 5 at the Dumbo Loft

PHOTOGRAPHS BY kim madalinski

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

Simon Glenn and Jack Landry of Tchoup Shop

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

Alex Palumbo and Octavio Alatorro of Pailo

$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 Carmela London, Haden Howell, Jacky Donovan, PamLudkowitz


Brooklyn Bread

May, 2011

Page 7

The Food & Drink Events Guide

From garden parties to Champagne brunches, May is full of delectable opportunities. 5/4 Duck Pairing Menu At Jimmy’s No. 43 If you’re had your fill of beer and cheese, why not try the four-course duck pairing menu with limited-offered beers from guest chef Joshua Stokes at Jimmy’s No. 43. Dishes such as Duck Terrine with Black Olives, Duck Bacon with Mussels, and Slow-Roasted Caraway Duck are washed down with rare Goose Island beers. brownpapertickets.com/event/165694, $60, 7pm, 43 East 7th Street, East Village. 5/5 Cinco De Mayo Party At Palo Santo Upgrade your Cinco de Mayo festivities from beer-drenched college days with this prix-fixe event at Palo Santo. Take in the art installations and intricate mosaics while in the heart of the Park Slope restaurant district. For only $25, you can get your fill of Mole Poblano and beer or sangria. 718-636-6311. 652 Union Street, Park Slope. 5/7 FEAST At The Festival Of Ideas For The New City Being green meets the performance world with this event on the Bowery hosted by Funding Emerging Art with Sustainable Tactics (FEAST). Interactive performances, dancing, and discussions about sustainability are just a few of the events planned for this day-long festival. If you’re hatching a new idea or just want to mingle with some social-minded individuals, don’t miss this jam-packed Saturday afternoon. festivalofideasnyc.com, free, Bowery. 5/8 Mother’s Day Brunch With Ger-Nis Enjoy a special cooking class for mom from Ger-Nis Culinary and Herb Center. Citrus beverages, eggs, unique vegetable dishes and fruit tarts round out the class. Mom even gets herbal Champagne and a gift tote full of local flowers. If you need a menu teaser, try and resist baked egg and goat cheese brioche cups, citrus salt and olive oil asparagus and mini fruit tarts with honey creme fraiche. eventbrite.com/ event/1376133051/eorg, $50 adults $30 children, 540 President Street 2E, Gowanus. 5/14 Slideluck Potshow XVI Head down to St Anne’s Warehouse in Dumbo for the best and biggest potluck you’ve ever seen. Celebrate some of Brooklyn’s most popular purveyors and fine food makers while sipping on drinks from Brooklyn Brewery and Brooklyn Republic Vodka. Whitney Johnson, Director of Photography at The New Yorker, will lead a slide-

Swill and socialize in style at the Spring Gala at Brooklyn Botanic Garden.

show presentation celebrating the New York Photo Festival. The event runs from 5:30pm to 10:30pm. brownpapertickets.com, $25, 38 Water Street, Dumbo. 5/14 Seafood From The Purple Yam Kitchen Chef Romy Dorotan will lead this class in lobster laksa, paella and kinilaw... just some of the specialties from this FilipinoAsian fusion restaurant. The class concludes with a delicious feast of everything you’ve just learned to make. Instant gratification at its best. brownpapertickets.com/ event/171780, $75, Ditmas Park. 5/18 Farm City Chautauqua At 61 Local Ditch spring cleaning and dive head-first into briny wonder at this springtime evening with Farm City and 61 Local. Taste pickles from around the world, make some to take home, and cleanse your palate with fresh sourdough bread and local beer. brownpapertickets.com/event/157595, $25, 61 Bergen Street, Cobble Hill. 5/18 Intro To Wine Tasting At Abigail Cafe If you’ve ever felt too self-conscious to ask questions about your favorite beverage, fear no more. Abigail Cafe and Wine Bar takes it back to the basics, where it is totally appropriate to ask the different between a Cabernet Sauvignon and a Bordeaux. Sample cheese from Stinky Bklyn while gaining the

confidence to pick the wine on your next outing. into-wine-may-5-18-11.eventbrite.com, $40, 807 Classon Ave, Prospect Heights. 5/22 SLOW U: Foraging In Prospect Park Rain or shine, “extreme locavore” Leda Meredith will lead you on a hunt for edibles around Brooklyn’s greatest green space. Cool-off afterwards at Beer Table, where you’ll enjoy the fruits of your labor with hand-selected craft beers by Beer Table owner Justin Philips. Proceeds from the event will benefit the activities of Slow Food NYC, including the Urban Harvest program of good food education for NYC kids. brownpapertickets.com, $25-35, 2pm, Grand Army Plaza entrance. 6/7 Spring Gala And After Party At Brooklyn Botanic Garden What better place to enjoy drinks and dinner than Brooklyn Botanic Garden? Spend a magical evening consuming botanical cocktails and a delicious dinner in the Herb Garden, Rose Garden and Cherry Esplanade, followed by an after party, where you’ll enjoy more drinks, dessert and dancing in the garden. There’s no better way to ring in June! Gala ticket prices vary, after party $45. Visit bbg.org/support/gala_2011/ to register. 900 Washington Avenue, Prospect Heights.


Brooklyn Bread

Page 8

May, 2011

Brooklyn Exposed’s First Annual Tasting Brooklyn Tuesday, April 5 at the Dumbo Loft

Jon Payson, Cara Bianchi of The Chocolate Room

Vanessa and Adam Protass

Shawn Martin and Briana Theraube of ReBar

Dan Pesce of Herbal

Joanne and Kuz Oplustil

Pete DeNat and Leighann Farrelly of Yelp

Laura Keegan, Jeremy Burrell

Anthony, Angela, Charles, Jenny, Jenna

Lisa Fletcher, Shelley Chapman

photographS by kim madalinski... TO ORDER COPIES, PLEASE CALL (917) 740-1072


May, 2011

Brooklyn Bread

The Production Line

We uncover how some of your favorite dishes and drinks came to be, and what path they took to get there... by Bec Couche

BROOKLYN GIN Feeling the return of old-world craftsmanship in Brooklyn, Joe Santos hit the bottle. He backed up ten years of spirit industry experience by launching his one-man operation: Brooklyn Gin. Here, Joe explains his distilling process... 1. Gin derives its flavors from botanicals, herbs, spices and fruit peels. I use two types of lime, lemon, orange and cumquat from Fairway Market in Red Hook. 2. Prepping and pulping to get the peels takes time. I do this at home. Many distillers use dried peels, but you lose out on the aromatics. 3. Next, I source my dry botanicals. These mainly come from a company in California, but I am trying to source them locally. I found some lavender in Long Island, and I also am trying to get cocoa nibs through a chocolatier in Brooklyn. 4. Gin gets its sprucey aroma from juniper berries. I lay them on a baking tray and smash them with a frying pan to release their oils. I’ve tried a rolling pin, or just stomping on them – I will invest in a mill, but right now I am running lean and mean. 5. I can’t afford my own distillery yet, so I do all my work at the Warwick distillery in Warwick, NY. It’s an apple orchard – they make their hard cider there called Docs. They are the first licensed distillery since prohibition. 6. To infuse the flavors, I use a steeping process, which is the most traditional way of making gin and gives a more robust flavor. The botanicals go into the alcohol overnight and then I dunk it all into the still. 7. The first thing that comes off is called the heads. These tend to have more pungent flavors that you don’t want. Towards the end you get the tails – most of the alcohol has already been brought over so you don’t want that, either. You want the hearts, which come off in between. 8. Then I go into bottling. Because of the shape of my bottle I can’t use standard equipment, so I have to hand-fill, hand-cap, and hand-label. Out of a batch I get about 300 bottles. I finish the task by making the deliveries myself, in my pickup truck. Fancy a tipple? Check out Brooklyn Gin at brooklyngin.com/findbrooklyngin.

Page 9


Page 10

Humble Pie The sweetest of treats

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

G

rowing up in South Dakota, the most middle of the Midwest, rhubarb was a staple of our summers. In our northeast part of that vast state, it grows from spring until very late summer. Rhubarb appears in everything tasty during the warm months: crisps, crumbles and crunches, sauces for savories like meat, or sweets like ice cream, muffins, preserves and even cocktails – we remember a frosty, frozen rhubarb concoction that as kids we drank with 7-Up, to which the adults added a splash of vodka. But the crowning glory of rhubarb, as far as we’re concerned, is in a pie. And, despite arguments to the contrary, you most certainly should not mix it with strawberries. While there are many delicious executions of that combination, we are rhubarb purists. You’ll mostly find straight rhubarb on our menu, or with the addition of bitter orange, honey, custard, or even figs. Our grandma’s rhubarb patch supplied a summer’s worth of pies – and our mother started her rhubarb patch from grandma’s rhubarb patch. Now our father neatly cleans, packages and ships rhubarb to us all summer long from that same patch, which in addition to our locally sourced rhubarb, provides us with a bountiful season of rhubarb pies.

Crazy about Brooklyn Bread? You can read our old issues online!

Visit BrooklynBreadPress.com

Brooklyn Bread

Good Bread Our monthly recipe

Bread and Butter Pudding 1 1/2 cups whole milk 1 1/2 cups whipping cream 1 vanilla bean, split lengthwise 8 large egg yolks 3/4 cup plus 2 tablespoons sugar 1/2 stick unsalted butter, room temperature 1 pound loaf white bread, slices cut 1/2 inch thick, crusts trimmed 2 tablespoons golden raisins 2 tablespoons brown raisins Combine milk and whipping cream in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Whisk egg yolks and 3/4 cup sugar in large bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Set custard aside. Butter a 9 x 9 x 2-inch glass baking dish. Spread 1/4 cup butter over both sides of bread slices. Arrange 1/3 of bread slices in single layer over bottom of prepared dish, trimming to fit. Sprinkle half of golden raisins and half of brown raisins over bread. Cover with another single layer of bread. Sprinkle remaining raisins over. Layer with remaining bread. Discard vanilla bean from custard; pour over bread. Let stand until some custard is absorbed, about 20 minutes. Position rack in center of oven and preheat to 350F. Bake pudding until custard thickens and begins to set, about 20 minutes. Preheat broiler. Sprinkle remaining two tablespoons sugar over pudding. Broil until sugar browns, rotating baking dish for even browning and watching closely, about two minutes. Let pudding cool slightly. Serve warm.

May, 2011

Cheese Report Seriously tasty dispatches

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

T

hough I almost didn’t think we’d see the day... picnic and BBQ season has indeed arrived! Whether you’re trekking over to McCarren, Prospect or Central Park to chill with friends, or adventuring upstate or over to Long Island... having the right cheeses (and beers) by your side can make the weekend that much more enjoyable. For the Picnic Cheese: Stay away from cheeses that will evolve into a big sloppy mess while sitting outside over the course of an afternoon. Petit Billy fresh goat, Ossau-Iraty aged sheep, and Landaff firm cow will hold their shape, work well together and are crowd-pleasers. Beer: A growler filled with a crisp beer with a relatively low alcohol content so you can enjoy a few over the course of the day without consequence. Try Kelso Pilsner, Victory Prima Pils and Sly Fox Royal Weisse. For the BBQ Cheese: Think about cheeses to incorporate into your favorite foods. Parmigiano for grating over grilled vegetables, Lioni Mozzarella for cubing in your pasta salad, and Prairie Breeze Cheddar to top off your burgers. Beer: Hoppy beers perfectly complement all that char and spice. Brooklyn Blast American Double and Dale’s Pale Ale are where it’s at. For the Beach Cheese: I do not condone eating cheese on the beach. It takes but one grain of sand... It’s best to stick with cheeses you can pre-cut such as Comté or your favorite Gouda. Beer: Bring a growler of Sixpoint Sehr Crisp Lager or Goose Island Summertime Kölsch.

Cheese Transport Rules and Regs Your car trunk is not a cheese cave and you don’t want your Camembert ripening in there during a three-hour road trip! Place your wrapped cheeses in a Ziploc baggie in the cooler where it belongs! Have fun!


Brooklyn Bread

May, 2011

Page 11

BR FRIDAY

13 SATURDAY

14

WEDNESDAY

18

WEDNESDAY

25

MONTHLY MASH MAY 2011

RY

B N R Y l E WE K OO

MOMA POPRALLY PRESENTS: BENT BY SSION

Three-night debut performance of the new album from theatrical art-rock group SSION. Fri-Sun, May 13-15, 8pm MoMA PS1 22-25 Jackson Avenue Long Island City, NY 11101 http://www.moma.org/poprally/upcoming#ssion

SLIDELUCK POTSHOW XVI

Part art show, part pot luck, works will focus on the theme of upheaval, and the food on local and seasonal. Saturday, May 14, 5:30pm St. Ann’s Warehouse 38 Water Street Brooklyn, NY 11217 http://network.slideluckpotshow.com/xn/detail/2028077:Event:85087

EDIBLE HOW TO: GROW IN THE CITY

Instructional workshop for urban gardeners to get growing. Wednesday, May 18, 8pm The Brooklyn Brewery 79 North 11 Street Brooklyn, NY 11211 http://www.ediblemanhattan.com/events/

BUSINESS & PLEASURE: HOW TO REALIZE YOUR DREAMS OF IMPROVING OR STARTING YOUR OWN BUSINESS

Seminar for entrepreneurs focused on business conception and management. Wednesday, May 25, 8pm The Brooklyn Brewery 79 North 11 Street Brooklyn, NY 11211 http://brooklynbased.net/event/

*Always remember to check Brooklynbrewery.com/events for a full calendar of Brooklyn Brewery events Brooklyn Brewery | 79 N 11th St, Brooklyn Ny 11211 | Brooklynbrewery.com


Brooklyn Bread

Page 12

May, 2011

Brooklyn Exposed’s First Annual Tasting Brooklyn URBAN

Tuesday, April 5 at the Dumbo Loft

PHOTOGRAPHS BY kim madalinski

RUSTIC

Liza Kuritsky, Sarina Goldstein, Maya Sekons

236 N 12th St

Brooklyn, NY 11211

sandwiches + beer tasty sandwiches artfully made on house baked breads

growlers!!!!

delivery

3 draught lines

north side. greenpoint parts of south side

local & regional focus. 750/22oz bottles 12 packs craft beer in cans single 12 oz bottles drink in house! create your own six pack!

718.388.9444

Abby Merced, Andre Larios

catering see website for catering menu

urbanrusticnyc.com Fred Aziz


Brooklyn Bread

May, 2011

Brooklyn Exposed’s First Annual Tasting Brooklyn Tuesday, April 5 at the Dumbo Loft

Indira Hersey, Hibist Legesse

Robicelli’s famous cupcakes

PHOTOGRAPHS BY kim madalinski... TO ORDER COPIES, PLEASE CALL (917) 740-1072

Page 13


Brooklyn Bread

Page 14

May, 2011

Brooklyn Exposed’s First Annual Tasting Brooklyn Tuesday, April 5 at the Dumbo Loft

Kathy Garcia, Matthew Robicelli

Josh Falco and Alie Shaper of Brooklyn Oneology

Romy Dorodan and Perry Mamaril of Purple Yam

Alejandro Torres, Gonzalo Bonilla, Giovanni Suarez of Palo Santo

Denise Dilley, Kristin Seamon, Rebecca Massat

Mauricio Mucito, Natasha Pogrebinsky, Ben Heemskerk of Castello

photographS by kim madalinski... TO ORDER COPIES, PLEASE CALL (917) 740-1072


May, 2011

Brooklyn Bread

Page 15

Check out new, free cultural series at Central Library’s Dweck Center! 10 Grand Army Plaza | Brooklyn, NY 11238

NO KIDDING International Films about Children Treeless Mountain Tuesday, May 3, 6:30 pm

Germany Year Zero Tuesday, May 10, 6:30 pm

FANTASTIC FABULISTS Book Discussions Led by Bestselling Author Myla Goldberg Italo Calvino’s The Baron in the Trees Tuesday, May 24, 3 pm

José Saramago’s Blindness Tuesday, June 21, 3 pm

Vladimir Nabokov’s Invitation to a Beheading Tuesday, June 7, 3 pm

These events are made possible through Brooklyn Public Library’s Fund for the Humanities, established through the generous support of the National Endowment for the Humanities. Additional funding was provided by the Hearst Foundation, Inc.; the Horace W. Goldsmith Foundation; the Starr Foundation; the Leon and Muriel Gilbert Charitable Trust; the Henry and Lucy Moses Fund, Inc.; and a gift in memory of Samuel and Pauline Wine.


Brooklyn Bread

Page 16

May, 2011

Whole Pig Roast At Flatbush Farm

Sunday, April 17 in Park Slope/Prospect Heights photographS by jamie siegel

 Flatbush Farm chefs prepare pulled pork sliders 

SHK.brooklynbread11.1x.pdf

4/29/11

12:18:05 PM

C

M

 Trish Khoo, Michelle Hlain, Lance Harr, Robert Woodword and Stephen Gill  

Y

CM

MY

CY

CMY

K

Chris Travato 

Emily Parfait, Jason Greenberg


Brooklyn Bread

May, 2011

Page 17

Knives Out

A

Joel Bukiewicz of Cut Brooklyn discusses cost-effective methods for local artisans.

friend of mine recently opened a bar in the neighborhood. It’s a carefully crafted and comfortable place with a well-chosen beer and whisky list. And he’s priced his booze surprisingly right – it’s like happy hour, all day, every day. After talking with him about his new and novel business ethos, it became apparent that he’s taken up the flag of a sort of crusade for good and reasonably priced living in Brooklyn. He used to run a bespoke furniture crew, so he knows what things cost on the maker’s side. But he doesn’t do that work any more, maybe because he’s had it with $12 jars of pickles, $300 sauce pans and $500 knives. Maybe he’s right. Bad things happen when a movement decides to price its goods several times more than what you pay for the same things in box stores. There are no real rules, so any fool can stamp ‘Brooklyn’ and ‘artisanal’ on just about anything and sell the hell out of it. Folks who’ve put the time in could farm their work outside the city, or

the country, and cash in on a half-assed version of what they used to make. Then there’s the reality that things made really well in New York City just tend to be crazy expensive. None of this is good for the makers. If we could sell our work for a quarter of what we do, and eat, we would. We’re caught

between our craft and passion, and a manufacturing infrastructure built to function at a hundred miles an hour on a massive scale. If you do the work by hand, the result is awesome, but it’s slow, expensive and hard to make a living at. Try farming it out, and if your work was badass to start, chances are you’ll be unhappy with what comes back. No one cares about what you do as much as you. The fact is, an infrastructure doesn’t exist to give my friend what he wants: beautiful, serious stuff at reasonable costs. It’s up to us to create it. Each of us needs to engineer and build the systems we require, like Sixpoint, and the Mast Brothers; or dust off the machines of past eras, like Hammersmith Copper. It was here once in Brooklyn. We have to help each other rebuild it. We’re heavy on smarts and talent in this borough, and nowhere is the opportunity to collaborate more valued. But these things aren’t figured out on computers, so it’ll take some time. If we make it, though, we may just find ourselves in the midst of a true Brooklyn renaissance.


Brooklyn Bread

Page 18

May, 2011

The Brooklyn Bread Bouquet Ambush

In association with our friends at Park Delicatessen

exceedingly tasty baked goods

260 Fifth Avenue, Park Slope 718.230.3119 Mon 7-6 « Tue/Wed/Thu 7-7 « Fri 7-9 « Sat 8-9 « Sun 8-7

troispommespatisserie.com

«

You’re walking down the street, minding your own business, and then some pesky person walks up to you and thrusts a beautiful bouquet of flowers into your arms. What gives? It’s actually just your friendly neighborhood Brooklyn Bread photographer, adding a little serenity to the streets of Brooklyn. Every month, we will give away a bouquet of flowers to whoever happens to walk past Park Delicatessen in Crown Heights, our partners in this random act of kindness. This month, the lucky recipient was Nadia Haji Omar, 26, an administrative assistant at the Pratt Institute. Nadia was on her way to meet a friend for dinner in Prospect Heights. Her favorite flower is the bougainvillea. Enjoy the flowers, Nadia! Next month, it could be you... photograph by jamie siegel


Brooklyn Bread

May, 2011

Page 19

Try This At Home!

I

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

t was the most unlikely menu item on the most unlikely restaurant on the block, so naturally, I had to get it. I’m not sure what my friend and I were doing at M. Shanghai Bistro and Den that night; she didn’t want to eat, I was killing time in Williamsburg, we wanted to get a drink somewhere but the first place we tried was packed. Our waiter came to our table expectantly once we had settled into our bottles of Tsingdao. “Are you ready to order food?” Someone on the staff, presumably, had written next to one menu item, “Chris’ favorite,” and when I continued to read its description I couldn’t see how anyone might have selected it. “Potatoes with bean curd and soy peas in hot bean paste,” it read. When it came to my table a few minutes after, it was steaming and still smelled of a well-seasoned wok. I picked through the chunks piled high on the plate. There were cubes of lightly seared potatoes, nearidentical cubes of firm, five-spice braised tofu and nubby green edamame “peas,” all tossed in a spicy bean and chili sauce. It was the kind of stuff my Chinese side of the family would make at home. M. Shanghai, where the waiters are not Chinese and the menus are not written in broken English, has graduated from the stigma of being the overpriced hipster Chinese place. While it once rolled the eyes of food purists and raised the eyebrows of those who thought all Chinese food came in at under five dollars with a fried egg roll, it has found a solid groove along its trendy shop and restaurant-addled block. Yes, there is the stigma of the “nice” Chinese restaurant. For accessibility, one must sacrifice authenticity, the persnickety diner might presume. Not so in the case of M. Shanghai. The options are abundant, but there are thoughtful choices among them, particularly fitting for vegetarians. What M. Shanghai does is feed its neighborhood. With little fuss, and fair enough prices for the area. You pretty much can’t sit down to eat Chinese food anywhere else in Williamsburg, and that’s a shame. So getting back to my tofu-edamamepotato plate – try this at home! Pick up the potatoes at your local Greenmarket. Get sweet, flavorful, less starchy ones, like white potatoes or fingerlings. These will fry up best. The other stuff will take a trip

to Sunset Park. You can stop in any grocery store there and find shelled edamame beans in the freezer aisle. Once steamed or boiled, these are terrific snacks. Head over to the sauce aisle and pick up a thick, deep-red concoction often marked “Hot Bean Sauce,” or “Chili Bean Paste.” This is a fermented beancurd-based sauce with plenty of spice; it’s pungent, salty and intense. You’ll only need to use a dab for each dish. Locate the tofu and pick out vacuum-packed, rectangular blocks of “Five Spice Tofu,” with a distinct brown tint from soy sauce. Chop it up to eat as is, or stir-fried as in this dish. The cool thing about this dish is that since there’s already starch from the potatoes, it works as a one-dish meal in itself. You can skip cooking rice if you want. It’s also 100% vegetarian and packed with protein. Even though my vegetarian friend at M. Shanghai wasn’t hungry, the meal was so delicious that she helped polish it off. Sauteed Potatoes, Bean Curd and Edamame with Hot Bean Sauce Makes about 4 servings 2-3 white potatoes, cut into 1/2” cubes 8 oz. “five spice” tofu, cut into 1/2” cubes 2 cups frozen shelled edamame 1 clove garlic, minced

2 tablespoons vegetable oil 1 tablespoon Chinese “hot bean sauce” 1 teaspoon cornstarch 1 teaspoon sugar 1/2 cup cold water soy sauce to taste Bring a medium pot of water to a boil and blanche the edamame for two or three minutes, or until tender, and remove with a slotted spoon. Next, boil the potato cubes for about two minutes, or until just tender but still a little firm on the inside (not soft and soggy). Strain. In a small bowl, combine the bean sauce, cornstarch, sugar and water and stir to dissolve. Heat a large saute pan or wok with the oil. Add the garlic and cook until just fragrant over medium-high. Toss in the potatoes and stir for about two minutes. Add the tofu cubes and cook, stirring, another two minutes. Add the edamame and stir. Make sure your sauce mixture is well combined and pour into the hot center of the pan while stirring constantly. Mixture should thicken a little bit once it bubbles. Taste for seasoning, adding a splash of soy sauce if desired, and serve.


Brooklyn Bread

Page 20

May, 2011

What We Bought At Brooklyn Flea Sunday, April 17 in Williamsburg

Ashley Soliman bought a Lemon Sorbet from Blue Marble Ice Cream.

Jason Howe bought a gooseneck lamp.

Christina Saragaglia bought pickled wasabi green beans and bison jerky.

photographS by jamie siegel... TO ORDER COPIES, PLEASE CALL (917) 740-1072

Marie’s CookinG I’m cooking. For you. We eat, therefore, I’ll cook. And everything I’ll cook for you will be carefully planned and meticulously shopped for. I love the whole experience. I’d rather food shop than shoe shop. Organic, fresh, fragrant, healthy, flavorful; these words excite, entice and inspire me. My specialty is rustic Italian with a healthy flare. Only organic, fresh ingredients go into my dishes, buying locally whenever possible. My mission is to bring the freshest tastes to you trying never to use a can or a box. Fresh homemade pasta from linguine to gnocchi. Sweet tomato sauce from the plumpest of plum tomatoes, straight from the garden. My goal is to recreate the meals of my ancestors in the hills of Italy; robust, fresh and from scratch.

Services available Family meal planning Dinner parties prepared and served Weekly lunches prepared and delivered Call me for a free consultation. Here’s what we’ll discuss; Personalized menus Cooking on or off premises Deliveries that fit your schedule Remember, whatever works for you is in my best interest. Now lets get cooking.

Call me, Marie, for free consultation. Call now, and talk tasty to me.

917.299.6214 or email; MariesCooking@gmail.com or visit www.mariescooking.com


May, 2011

Brooklyn Bread

Page 21

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


Page 22

Brooklyn Bread

May, 2011


Brooklyn Bread

May, 2011

Page 23

The Wine Column

Josh Cohen of Blanc et Rouge wine store offers his picks of the month.

Famille Laurent, Saint-Pourcain 2010 ($12.99) Our man on the ground in the Loire, Laurent, introduced us to this Saint-Pourcain: a light and delicious red blend of gamay and pinot noir that you can serve with a bit of a chill and a salad in the summer, or with a roast bird anytime. This year he’s brought us their 100% gamay rosé: salmon in color, with a crisp cranberry note, very easy drinking.

VRAC Rose, 2010 ($10.99) French villagers can still buy their table wines straight from the barrel, or as they say, “En vrac.” Alas, we aren’t able to get a growler of wine in New York, but we do get this great value in VRAC: very pale in color, it’s fresh and tasty with a dry, mineral backbone and pretty red fruit flavors. The blend is Grenache, Cinsault, and 10% Tibourenic.

fresh pastries artisanal breads desserts custom cakes

448 atlantic avenue, boerum hill 718.246.2402 Ÿ bettybakery.com Tue-Fri 7:30-7 Ÿ Sat 9-7 Ÿ Sun 11-5

Christian Venier, La Gautrie 2009, ($18.99) We can’t lie, this isn’t really a rosé, it’s a red. But it’s so refreshing and light in style that we had to include it anyway. Made in the Loire Valley’s Touraine, this Cabernet Franc has gorgeous strawberry fruit balanced by herbal notes and some natural wine funk. If you’re looking for an iconoclastic wine, this is it. Serve it with a chill and everyone will think it’s rosé!


Brooklyn Bread

Page 24

May, 2011

Pie And Beer Dinner At Beer Table Monday, April 25 in Park Slope, with pies by Four and Twenty Blackbirds

Justin Philips, Tricia Philips

Arielle, Meg, Sofie, Joe

Arielle Davies, Charles Davies

Brian Ewing, Ashley Van Valkenburgh

Jason Bohon, Kevin Bitterman

photographS by liz clayman... TO ORDER COPIES, PLEASE CALL (917) 740-1072


Brooklyn Bread

May, 2011

Page 25

My Perfect Brooklyn Day By Catherine Saillard, owner of iCi

I

“A perfect day in Brooklyn will always start with a bike ride,” says Catherine Saillard. Photograph by Justin Nunnink

n the early 90s when I moved to New York City, I lived in Manhattan first. I remember my (few) Brooklyn friends would call me a car service at the end of the evening when I would leave their house. They would say, “Hey Carlos, I need a car at 92 Coffey Street… My friend is going back to the city.” I felt then that I had been in a different world for a few hours, and was going back to the real one… I have been living in Clinton Hill for the past 15 years now, and I understand what my friends meant back then: Brooklyn is not Manhattan. Or I should say, Manhattan could never be Brooklyn. A perfect day in Brooklyn will always start with a bike ride. If it is a school day I will ride with my two sons, Theo and Lucas, to their amazing little public school (PS 8) at the edge of Brooklyn Heights. We will go through Fort Greene, across the Navy Yard, Vinegar Hill and Dumbo. I like the contrast of the ride. Within 35

minutes, we will cross four incredibly different and stunning neighborhoods. If it is a weekend, we will go to Prospect Park. The boys will speed on their bikes and I will run a few laps. I started running in 2004 shortly after having opened iCi in Fort Greene: the park is really close, beautiful and peaceful, and after an hour of exercise I feel like I have left town for a week! After the run, there is a traditional stop at the Greenmarket: the fluffy brioche from Hot Bread Kitchen, the juicy sausages from Mike at Flying Pigs, the creamy milk from Ronny Brook, the delicious eggs from Nestor Tello, the cheese from Cato Corners… In the summer, we might even bike down to Red Hook, have an impromptu picnic at the Valentino Pier, then stop by to see Ian at Added Value, the Red Hook community farm. He’s growing the most delicious (and local) vegetables in Brooklyn! His greens have been on iCi’s menu since day one. We’d make a last stop at Choice Greene

around the corner from our house to grab pickled Serrano beans from Brooklyn Brine and chocolate from Mast Brothers, then we’re ready to head home. It is wonderful to come back home tired and energized, with two happy boys and amazing, locally grown food for the week. I like seasonal and local food, clean and natural wines: this is what I am committed to serving at iCi every day, whether for an intimate dinner for two or for a wedding for 100. This is also what I am looking for whenever I eat out or shop. It can be sushi beautifully made by Osamu at Geido on Flatbush Avenue, a bottle of Chenin Blanc from Rene Mosse with Fisher Island Oysters at Marlow & Sons or clams at Rondazzo in Sheephead’s Bay after a winter Polar Bear Plunge in Coney Island… And then it is the end of a perfect day in Brooklyn. Don’t call a car service, I am not going anywhere. Brooklyn is The City.


Page 26

Brooklyn Bread

May, 2011

Pie And Beer Dinner At Beer Table

April 25 in Park Slope, with pies by Four and Twenty Blackbirds PHOTOGRAPHS BY liz clayman

Ashley Van Valkenburgh, Jason Bohon, Kevin Bitterman, Megan Haseltine, Caliope Walsh, Greg Reiner, Brian Ewing

Jason, Kevin

Megan, Caliope, Greg, Brian

Emily and Melissa Elsen from Four and Twenty Blackbirds made the pies


Brooklyn Bread

May, 2011

Page 27

Enrich Your Life... Adopt An Animal

Three beautiful creatures need homes... call Dog Habitat Rescue at 347-203-3934 or email rescue@doghabitat.org

«

Bailey is a gorgeous mix of Doberman and GSD – the best of both breeds. Bailey was brought to us by someone who couldn’t care for her. She loves to run and play and has done exceptionally well with other dogs. She is no more than 18 month old and in very good health. All she needs is to gain a few pounds.

«

Nacho is an amazing ten-monthold boy. He was found on the streets of the Dominican Republic by an NYC family on vacation. They brought him home as a tiny pup, but now they have to give him up. Nacho is a Terrier/Spaniel mix who is nearly full grown. He did very well in a home with small children and gets along with dogs.

«

Buddy was found in a park in Brooklyn. He’s a small Jack Russell/ Rat Terrier mix, about three years old. He’s good around other dogs his size. He can be fearful when approached by some people. He will thrive in a quiet home where he feels safe and secure. He does well on a leash and is house trained.


Page 28

Brooklyn Bread

May, 2011


Brooklyn Bread

May, 2011

Page 29

Enrich Your Life... Adopt An Animal

Three beautiful creatures need homes... call Dog Habitat Rescue at 347-203-3934 or email rescue@doghabitat.org

«

Truffles is a two-year-old, female Beagle who was found as a stray. She’s very affectionate and gets along well with all dogs and people. She will be a terrific companion for someone looking for a young, energetic dog who loves to run and socialize with other dogs. She is in very good health and ready for a new, loving home.

«

Jasmine is full of love and can’t stop wiggling. She’s a French Bulldog and American Staffie, short and squat with a tail that looks like it belongs to a piglet. She is under two years old. She’s a joy to watch playing with the other dogs. She looks a bit serious in this photo – she’s since warmed up and is usually grinning from ear to ear.

«

Wolfie needs help! Will you be her hero? Her owner and his family could no longer care for this sweet, loveable girl. She’s ten years old and in very good health. She’s very well behaved and great with other dogs and kids. She’d make the perfect canine addition to a caring family. Contact us and we’ll arrange a visit.


Page 30

Brooklyn Bread

May, 2011


Brooklyn Bread

May, 2011

Pie And Beer Dinner At Beer Table

April 25 in Park Slope, with pies by Four and Twenty Blackbirds photographS by Liz Clayman

Charles Davies, Rachel Gladfelter, Rowan Jospeh, Floren Ansley

Justin Philips, Melissa Elsen, Emily Elsen

Mary Mann, Martha Guenthen, Joelle Berman

Page 31


#4: An Aussie Food Safari THERE’S more Australian food in Brooklyn than the clichéd Aussie-Tizers on offer at the Outback Steakhouse. No real offense meant towards the chain, but a menu that rides heavy on throwing “shrimp on the barbie,” but omits “fair dinkum” pies, sausage “saussie” rolls, Down Under’s take on coffee and something called a “lamington” is just not doing the “cobbers” and “Sheilas” any favors. Native Australian Bec Couche and a couple of her Aussie mates set out on their kangaroos to sample some of the motherland’s cuisine, promising to avoid all clichés – other than those already mentioned in this paragraph. Smooch We kick-started the safari with high expectations, ordering a meal called Tamarama, named after one of Sydney’s most glamorous beaches. Two pieces of ciabatta covered with lashings of creamy avocado, ripe tomatoes, basil and drizzled with olive oil and lemon juice, washed down with a flat white (a coffee that manages to fill the void left between the latte and the macchiato) did not disappoint. 264 Carlton Avenue, Fort Greene. The Milk Bar Our quick stroll around the Brooklyn Flea was anything but, and the effects of the flat whites were waning. En route to Prospect Park, the group made a pit stop for an iced coffee. The Australian take on the New Yorker’s summer drink of choice translates to a couple of shots of espresso served over ice cream, and despite being more of a dessert than a refreshing beverage, it was totally delicious. 620 Vanderbilt Avenue, Prospect Heights. The Pie Shop This place smells like sausage rolls (spiced ground pork rolled in buttery puff pastry), meat pies and tomato sauce – which for those who don’t know, is kind of amazing.

Between us, we ordered a steak pie, a sausage roll and a chunky square cake called a lamington. The baked goods were delicious, but the jam-filled light sponge rolled in melted chocolate and coconut took the prize. 211 Prospect Park West, Windsor Terrace. Café Madeline The ride around Prospect Park to reach this cute café built up a hunger and earned us another go at the pie. Available in either traditional meat or curry, the Sheep Station Pie, with its tasty relish and side salad, transformed the savory, meaty pastry bite from humble snack to gourmet delight status. 1603 Cortelyou Road, Flatbush. Sheep Station The real draw at this bar is the flagship Shearers Burger, served with egg, beetroot and pineapple. Quite the taste sensation, and after the meat/pastry/cake/coffee intake today, it was best washed down with a couple of beers. As everyone knows, real Australians don’t drink Foster’s, we settle for a few Coopers Green – aka pale ales. 149 4th Avenue, Park Slope. Five Leaves Liking the taste of the beer, we dump our bikes and catch the train into Greenpoint. Australian actor Heath Ledger didn’t live to see the opening of his bar – but his business partner Jud Mongell did justice to his vision of creating a cool, classy neighborhood hang-out. Toying with the appropriately named In Between menu, we order a serving of arguably Australian Devils on Horseback (dates wrapped in bacon). Eager to get this Saturday night sorted, we settle for another round of Coopers Green. Cheers! 8 Bedford Avenue, Greenpoint. Illustration by Liza Corsillo


Brooklyn Bread

Page 34

May, 2011

Urban Gardening Class And Dinner At iCi Sunday, April 18 in Fort Greene

Gail Gove, Kate Ferranti

Nidhi Kohli, Zach Menchini, Christina Anderson

Instructor chatting with attendees

Jane Chen, Rodney Benson

Katelyn Hall serving

Instructor Sandra McLean with Slow Food NYC

Leslie Prosterman, Emily Mahon

photographS by kim madalinski... TO ORDER COPIES, PLEASE CALL (917) 740-1072


Brooklyn Bread

May, 2011

Page 35

The Birth Of Urban Rustic

Luis Illades talks with Bec Couche about how his general country store evolved into an artisanal wonderland.

W

hy should farmers markets be the only place to get homemade pickles, pies and other produce? Three years ago, the local food movement had yet to place a firm carbon-reduced footing in Brooklyn – and Luis Illades wanted to do something about it. We talked to the Urban Rustic owner about what it took to bring a little locavore love to the neighborhood. How did the idea for Urban Rustic come about? My business partner, Dan, and I had been talking about opening a general country store, selling all types of local produce. Starting out, our plan was still a little halfbaked, but the vibe we had from living and bouncing around this neighborhood was that it was “small-town,” and we wanted a place where local artisans could have entry into the market. The décor is pretty amazing – where did you get all the wood? We didn’t have a lot of money when we started out – and we had a friend who had some old trees upstate near the Adirondacks that he had to get rid of them. Dan has an extensive background in set production – he’s good with a hammer, and I’m good at following directions. We spent a week cutting them down and building out the shop. The floors, the shelves, and part of it was aesthetic, and part of it was just a lack of funds. You operate more as a café – was that always part of the plan? We opened in the dead of winter in the middle of the worst recession. The buying/eating local business model wasn’t suited to the financial climate. We were throwing away 90 percent of the produce. Selling a $5 head of broccoli wasn’t going to make it over the line when people were worried about losing their jobs that week. So selling farm-to-table foods was the solution? It was hard – I think we almost went out of business about six times. We had to get creative because we didn’t want to lose what we thought was our business model and our ethos. We were still using locally sourced and farmed food for our brunches and lunches, and people loved sitting down to eat – or taking something and eating it in the park. Now, there’s everyone from young families coming for the farm fresh hormone-free eggs, to people who were out last night looking for recovery.

“I find a kinship with scrappy kids who come up with a half-thought-out plan,” says Illades, who admits his own enterprise began “a little half-baked.” Photograph by Jamie Siegel

People are normally in a good mood, and I like being here too, which is a good thing. What’s the most popular thing on the menu? The thick slab-cut bacon and turkey sausage is really popular – and we’ve started doing a drink that’s half kambucha and half beer. It’s a combination of dealing with last night and moving forward. Three and a half years on, you’ve ended up being a bit of a launch pad for hyperlocal artisanal products, too. Yes, rather than stock large amounts of fresh produce that was going bad, we’ve become an entry way for food providers to expand. Shamus [Jones] who used to work the counter here, he’s started this company Brooklyn Brine – and he’s doing his pickles, he got his product into our store, a box a week, and it expanded

from there. He’s in Whole Foods now, has a whole warehouse operation. What excites you about the food industry now? I am not into chef shows or designer cooks, but I do find a kinship with scrappy kids who come up with a half-thought-out plan – like Pies’n’ Thighs. I used to work with those ladies, and they didn’t have a lot of resources but they did have good recipes. They scrambled together a plan and made it really work. They pooled whatever resources they had and managed to come out with something really special. Urban Rustic Grocery & Cafe, 236 North 12th Street, Williamsburg, 718-388-9444. Look out for the food cart this May – at The Bell House (thebellhouseny.com), and other concert and festival venues.


Brooklyn Bread

Page 36

May, 2011

Urban Gardening Class And Dinner At iCi Sunday, April 18 in Fort Greene

Jennifer Forgotson, Joanna Glass

Allison Tick, Jen Turner

Katelyn Hall, Ashley Vonada

Karin Fleisch, RenĂŠe Baumann

Dagmar Kostkova, Shane Koss

Julie and Tom Furr

Martha Casey, Sara Rosen

Palak Patel, Richard Foster

Jessica Auerbach, Jenna Liut

photographS by Kim Madalinski... TO ORDER COPIES, PLEASE CALL (917) 740-1072


May, 2011

Brooklyn Bread

Page 37


Page 38

Brooklyn Bread

May, 2011

Tweetup Donut Crawl With Nicole Taylor Saturday, March 19 in Bed-Stuy

photographS by liz Barclay

Noah Arenstein

Stacey Murphy

Lane Twitchell


Brooklyn Bread

May, 2011

Page 39

An Edible History Of Brooklyn

A highly nutritious, fascinating series in collaboration with Brooklyn Public Library. By Ivy Marvel

B

rooklyn is a justifiably world famous hot spot for delicious pizza. The borough is peppered, or perhaps pepperonied, with beloved neighborhood pizza joints. Considering the borough’s close ties with the pies, it may seem blasphemous to note that Brooklyn was home to one of the earliest manifestations of the less-celebrated branch of the pizza family tree: the frozen pizza. As reported in the Brooklyn Eagle on November 8, 1954, enterprising Brooklynites Le Roi and Louisiau (Lozo) Nottoli founded one of the first frozen pizza manufacturers, the Petite Foods Corporation at 260 North 7th Street. Their specialty was miniature frozen pizzas, an idea they struck one fateful evening three years before, when unexpected guests dropped by for an after-dinner snack. In a pinch, Lozo threw together a bit of frozen dough, some tomato sauce, and a hunk of cheese, inventing the Bo Pizza. The Bo Pizza was a far cry from your present-day, cardboard-flavored frozen pizza. The dough for the mini-pies was mixed fresh daily by the Petite Foods staff and topped with a carefully crafted sauce – one that had beat out 35 other recipes. The list of toppings mostly reflected authentic Italian cuisine, including fresh tomatoes, aged cheese, and imported olive oil, with a dose of monosodium glutamate (MSG) thrown into the mix for flavor. Once the toppings were applied, the pies were quick-frozen to 20 degrees below zero and packaged. Bo Pizzas could be purchased at local grocery stores and were served at “bars and many of the better hotels.” Lozo and Le Roi were not the only entrepreneurs staking a claim in the burgeoning frozen pizza market. An article on new inventions in the February 6, 1954 issue of The New York Times mentions a patent issued to Joseph Bucci of Philadelphia for “a method of making in frozen form that popular delicacy, pizza, sometimes called tomato pie.” Mr Bucci’s patented process was described in thoroughly unappetizing detail for curious readers: “After he shapes the pizza shell out of dough, Mr. Bucci spreads on a ‘sealing agent’ such as tomato puree, and bakes it. The sauce is cooked separately, cooled, and placed in the shell. Optional items such as cheese strips are added, and the whole is then frozen.” Sounds tasty, no?

“Marie Columbo moves a tray of miniature pizzas while Mary Amendola, forelady, fills pizzas with sauce from pastry bag.” Brooklyn Eagle, November 8, 1954

“Pizza dough is placed in plastic forms for shaping by Sophia Vallone.” Brooklyn Eagle, November 8, 1954

“Dough is rolled to proper thickness with a special roller.” Brooklyn Eagle, November 8, 1954


Page 40

Brooklyn Bread

May, 2011

Tweetup Donut Crawl With Nicole Taylor Saturday, March 19 in Bed-Stuy

photographS by Liz barclay

Jackie Gordon, Nicole Taylor, Jennifer Mack

Karen Seiger, Sanura Weathers, Melissa Danielle

Steph Sosinski, Meredith Modzelewski


Brooklyn Bread

May, 2011

Page 41

From Soil To Plate

I

t’s one of those tease days again. Since I returned from a trip to Brazil, desperate for some heat and sunshine after this dragging winter, the past week has been brutally mercurial weather-wise. We’ve gone from 70 degrees and sunny to hat-and-glove weather, the frigid wind gusting down Eastern Parkway to my apartment. I have been grouching around, wistful for weather conducive to bare feet and sundresses. I had hoped to return to real spring. But no, April is a month in which you are a fool to believe that one sunny day will necessarily lead to another. Just second to warmer weather, I was desperately wishing I would return to fresh, early spring vegetables; some sign of vibrancy returning to the Northeast. Walking through the farmers market last week, I had no such luck. Root crops, apples and maple syrup still took up the majority of tables. But towards the end of the row of white popup tents, I spotted a flash of green. I jetted towards it — radishes! Grown in a greenhouse, no doubt, but their bright magenta

The monthly green report by Sara Franklin bulbs and kelly green leaves, slightly prickly, were a sight to behold. I grabbed several bunches and squirreled them away in my bag. Eagerly unpacking them that evening, they brightened the landscape of my kitchen instantly. Spring is slowly making its way to Brooklyn. Finally. Early spring radishes may not scream substance and excitement to most. They are often treated as a garnish (those horrible, flavorless rosettes give the poor vegetable a bad name) rather than an ingredient worthy of center stage. But begin to read cooks’ musings on their favorite simple pleasures (I think immediately of Anthony Bourdain’s Kitchen Confidential and Gabrielle Hamilton’s Blood, Bones and Butter), and you will discover radishes popping up everywhere. They are practically Proustian in their ability to conjure memories of pure spring bliss. Radishes’ sharp kick is a firm reminder that spring, when it finally arrives, often bursts forth suddenly. One day trees are bare, the next they are resplendent with buds and flowers. Radishes are like that too, not

at all mild as their white flesh suggests they might be. Radishes, simply washed, sliced in half, and sprinkled with salt, often accompany me on early spring picnics. Or a simple tartine, classic French — crusty bread spread with fatty yellow butter topped with paperthin slices of radish and sprinkled liberally with sea salt. Gorgeous. Radishes, of course, work well as a garnish. Slice and use to top tacos, Asian rice bowls and fried fish. Though I prefer them, like most of my produce, to stand alone. And let’s not forget the greens. Stewed or braised, radish greens lose their prickle and work as well as any other bitter green as a side or ingredient in a soup (try a simple puree of garlic, spring peas, chicken stock and stewed radish greens topped with a dollop of Greek yogurt). When spring begins to offer her bounty, don’t you dare throw away those leafy tops. After all, another wintry day might follow today’s bright sun. For now, I’m using every scrap of my radish bunches until the market stands fill, finally closing the door on this seemingly endless winter.


Brooklyn Bread

Page 42

May, 2011

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


Brooklyn Bread

May, 2011

Page 43

Shopping Local

The finest goods from Brooklyn stores and artisans ... by Sophie Slesinger

Custom Cake From Nine Cakes

Eye Glasses From Classic Specs

Leather Sandals By Ariana Bohling

This Red Hook studio will design not just a delicious confection for your special occasion, but an elegant centerpiece that looks almost too good to eat. Almost. Specializing in wedding cakes, custom orders and signature cakes, pick from flavors like chocolate infused with earl grey tea and raspberry cream. Nine Cakes, 155 Columbia Street, 347-907-9632, ninecakes.com.

Greenpoint has its own take on Warby Parker with Classic Specs, and they’ve shaved six bucks off of the Parker price. If you aren’t up to speed with the latest way to update your eyewear, it’s prescription lenses and frames, shipped for $89. Take your pick of stylish models in a variety of finishes. Finally, shopping for glasses doesn’t feel like another check-up. classicspecs.com.

New York is no place for flimsy footwear, and with Bohling’s handcrafted leather sandals you can walk confidently through the city. Starting with simple sketches, Bohling designs each shoe in her Brooklyn studio. They are then crafted using traditional leatherwork techniques. Available at Stuart and Wright and Jumelle, or online at arianabohling.com.

Penguin And Brooklyn Bridge Tumbler From SKT Ceramics

Lamb Sausage With Black Olives From Brooklyn Cured

Espresso Ganache Chocolates From Nunu Chocolates

Susanna Tisue’s adorable line of animal tumblers is perfect for enjoying the extended daylight over a lemonade. If you ever felt torn over ‘repping your favorite borough or supporting the cutest flightless bird, fear not. Tisue has mashed the two images for an overload of Brooklyn pride with this lovely image of a little waddler crossing the bridge. Available at the Brooklyn Flea.

Celebrate the beginning of May with some lamb sausage from Brooklyn Cured. With red wine, black pepper and Kalamata olives, this sausage perfectly complements a succulent spring dinner. Or breakfast. Available at the Foodshed Market, 388 Atlantic Avenue, or online at brooklyncured.com/products. Photo by Lisa Fischoff/ thesimplespatula.com.

If you need a burst of energy for some spring cleaning, try popping one of Nunu Chocolates’ ganache chocolates infused with espresso beans. You can watch the sweets being made right in their store, plus Crop to Cup coffee in Gowanus provides the jolt for the filling. It’s enough to put the spring right back in your step. Nunu Chocolates, 529 Atlantic Avenue, nunuchocolates.com.


Page 44

Brooklyn Bread

May, 2011


Brooklyn Bread

May, 2011

Page 45

Love Thy Neighbor

T

A column showcasing the best of local artisans... by Joann Kim

here’s no denying the lure and obsession over all things kimchee lately. The spicy fermented cabbage condiment has been integrated into the foodiverse, garnishing the tops of hot dogs, tacos, burgers and pizzas to create a refreshingly tart kick to any dish. Skimkim, a catering company turned condiment brand, is inspired by the flavors of Korean cuisine, and chef/owner Sam Kim has created a list of products (such as the Blooody Kim Jong-Il Mix) where elements of kimchee serve as a launching pad for curious concoctions. Skimchee is one of a handful of product under the Skimkim moniker and it’s an alternative to the traditional kimchee. Skimkim is made with local and seasonal produce and is void of fish products such as anchovies and fish sauce, making it the perfect agent for vegan locavores. The Blooody Kim Jong-Il Mix is made from fine-sieved kimchee brine and tomato juice, giving “a despotic kick to any cocktail.” The signature Asian Green Goddess is based on Sam’s grandmother’s bulgogi marinade. This condiment has many uses: pour over meat and let it sit to marinate, use as salad dressing, add sriracha to create hot sauce... the options are endless. My personal favorite is the Kimchee Butter. It’s a kicked-up garlic butter with ginger, chives and Korean red pepper and is a perfect replacement for basic butter, “except in sweet baking. That would be gross,” says Sam. Like the Asian Green Goddess, the Kimchee Butter is universal in its uses: top off a steaming grilled fish with a chunk of it, mix it into creamy mashed potatoes, melt and slather it into a bowl of popcorn. Skimkim began as a catering company

Skimkim’s Blooody Kim Jong-il Mix delivers “a despotic kick to any cocktail.”

where Sam cooked her way through private parties until the economy went downhill and she restrategized her efforts to make “affordable food that can go on any table.” Her biting sarcastic humor and effortless display of fun helps create the brand and image behind her products, which are “approachable, fun Korean-American favorites.” Never having grown up favoring her mother’s cooking, Sam ventured out to cook more out of necessity than desire, though eventually her career became a way of life. That she is also mixes

killer cocktails and DJs testifies to a passion for satisfying all kinds of appetites. Kimchee Butter Grilled Cheese with Candied Bacon Sprinkle a tablespoon of brown sugar per slice of bacon. You’ll need two or three slices. Bake in 350 degree oven until crispy. Set aside. Spread tons of kimchee butter on two slices of bread. Lay butter side down in a medium-low hot pan. Place sliced cheddar on unbuttered side. Cover for five minutes. Add bacon and make your sammy!

“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!


Page 46

Brooklyn Bread

May, 2011


Brooklyn Bread

May, 2011

Page 47

Flour/Flower: Plants, Food and Beyond Kate Blumm of Brooklyn Botanic Garden writes on the wonderful world of horticulture

Children’s Garden in 1928, with Mrs Bartlet in charge. ©1928 Louis Buhle

T

here is one area at Brooklyn Botanic Garden that you will find strictly off-limits: a spot where you will be hurried away if you attempt to place a pinky toe within its wooden gates: the Children’s Garden, which since 1914 has been a haven for the exclusive use of Brooklyn’s young ones as they scratch the ground, get their hands dirty, and learn about the natural world through the cultivation of plants. Jealous? You should be, if only because ever since the Children’s Garden founding almost a century ago, scrumptious edible plants have been a key part of the kids’ work. Just three years after our fledging botanic garden opened its gates, the 1914 Brooklyn Botanic Garden Record, which detailed annually the affairs of the institution, noted: “On May second was started the outdoor work for children at the Garden. The individual garden beds, 5 x 7 feet in size, are planted to vegetables, including beans, kohlrabi, onion seed, onion sets,

Children’s Garden in the 2000s. Antonio Rosario, Brooklyn Botanic Garden

carrots, beets, radishes and lettuce. Flower beds were planted by the children about the boundaries of these sections. Then there are some larger sections planted to grains, peanuts, melons, corn, and other things unsuited to planting in small areas.” When the Children’s Garden program was created in 1914, our nation was in the throes of a profound transition from a rural to an industrial society. Its founder perceived the program as “a living opportunity for a child to learn lessons of nurture and observe how nature looks out for herself.” This idea — once revolutionary — is now being recognized as a near-essential component to a healthy childhood. Participants ages 2–17 still tend their own plots, planting crops and flowers, harvesting them, preparing them on site in salads, salsas, veggie breads and more, and proudly toting them home. Each season, children nurture and harvest some of what they plant as well as something planted the season before. Tomatoes and pep-

pers, planted in spring, produce for the summer gardeners. Summer’s seeding of coolseason greens is harvested in autumn. The garlic that fall gardeners plant is harvested by a new crop of youngsters in the spring. Below, Children’s Garden manager David Daly shares some of his favorite edibles in the 2011 Children’s Garden spring-to summer-plant roster. • For a colorful edible green, choose the Swiss chard ‘Bright Lights’ cultivar; it can be grown from seed in a container and then transplanted outside and harvested continuously throughout the growing season. • Lacinato (or dinosaur) kale, in green and purple varieties, has veined leaves with an ancient look to them. It can grow in both warm and cool months, looks great, and tastes even better. Perfect for kale chips! • Gold Nugget cherry tomatoes are bright yellow and full of flavor. This cultivar produces prolific harvests once the plants reach maturity in late July or early August.


Brooklyn Bread

Page 48

May, 2011

Definition of FIND (find)

1. To come upon, often by accident; meet with. i.e. FIND a unique collection of home furnishings in an unlikely location 2. To discover by searching or making an effort: i.e. FIND beautiful things for your home while traversing 9th St., Gowanus

59 9th Street (between Smith & Second) 718.369.2705

findhomefurnishings.com


Brooklyn Bread

May, 2011

Page 49

Super Hero Brunch At Jamie-Lynn’s Kitchen Sunday, April 17 in Bay Ridge

photographS by jamie siegel

Jamie-Lynn and staff

Miami Comes to Brooklyn

Perfect mise en place

Ranked #1 Cuban restaurant in the five boroughs by Yelp Serving up mostly traditional Cuban dishes from a foodie approach (such as our house-smoked Spanish chorizo which flavors many of our dishes) while leaving room to play around with ingredients (such as our grilled cheese that has fried sweet plantains and our espresso mustard)

Catering Available 393 Classon Ave (b/w Greene and Clifton) in Clinton Hill/Bed Stuy 718-623 Cuba (2822) Pilarny.com find us on

Michael O’Hare, son Michael and Spiderman

pilarny

closed mondays

–

limited seating


Brooklyn Bread

Page 50

May, 2011

Super Hero Brunch At Jamie-Lynn’s Kitchen Sunday, April 17 in Bay Ridge

Eddie Kraft

Spiderman and Hayden Ang

Nicholas Friscia

Kaden Stessler

Nicholas Friscia

Vincent Bomafede, Nicholas Friscia

Danielle O’Hare and son Michael

Kaden Stessler

Hayden Ang

photographS by Jamie Siegel... TO ORDER COPIES, PLEASE CALL (917) 740-1072


Brooklyn Bread

May, 2011

Page 51

Super Hero Brunch At Jamie-Lynn’s Kitchen Sunday, April 17 in Bay Ridge

  Spiderman, Eric Scarponi

Ezekiel, Shawn and Ruben sit with Spiderman

Spiderman, Hayden Ang

Jamie-Lynn and Spiderman

Spiderman, Nicholas Friscia

Spiderman, Eddie Kraft, Angelina and Eric Scarponi

photographS by Jamie Siegel... TO ORDER COPIES, PLEASE CALL (917) 740-1072


Page 52

Brooklyn Bread

May, 2011

Super Hero Brunch At Jamie-Lynn’s Kitchen Sunday, April 17 in Bay Ridge

photographS by Jamie Siegel

Ezekiel, Shawn and Ruben Almash

Eddie Kraft, Eric Scarponi, and Angelina Scarponi

 Rosanna Morrone, Mateo Marrone, Lisa Friscia and Nicholas Friscia


Brooklyn Bread

May, 2011

Page 53

A Sunday Afternoon At The Brooklyn Flea Sunday, April 17 in Williamsburg

Andrew Pile and Jeff Rosenberg

Katie Grimm and Jim Bittl

Victoria and Olivia Kolemba

Akemi Martin and Rachel Gladfelter

photographS by jamie siegel... TO ORDER COPIES, PLEASE CALL (917) 740-1072


Page 54

Brooklyn Bread

May, 2011

A Sunday Afternoon At The Brooklyn Flea Sunday, April 17 in Williamsburg

photographS jamie siegel

Carrie Chau and Cindy Jung

Betsy Devine

Cari Morris. Ricky Velez, Dashiell Delbarco


May, 2011

Brooklyn Bread

Page 55

Café Of The Month One Girl Cookies, Boerum Hill

David Crofton of One Girl Cookies Photographs by Justin Nunnink

The CustomerS: Emn and Lizzie «Occupation? High school teacher; freelance writer for “Wall Street Journal”. «Favorite things at One Girl Cookies? Americano and baked egg with siriachi; iced coffee. «What were you doing before we interrupted you? Lesson planning; working on a book.


Page 56

Brooklyn Bread

Gowanus Canal 16ft

May, 2011

A Sunday Afternoon At The Brooklyn Flea Sunday, April 17 in Williamsburg

photographS by jamie Siegel

Mediterranean 7,280ft

Helen Hollyman and Betsy Devine

Indian 25,344ft

atlantic 28,232ft Nikki Brovold and Nathan Hodge

Pacific 35,797ft

Oddhero.com Graphic prints, made in Brooklyn with genius Faye Rex, Adam Landsman


Brooklyn Bread

May, 2011

Page 57

Bartender Of The Month

B

Jason Radich of The Woods... Interview by Bec Couche

eer-drinking taco lovers who don’t already know about the oasis under the bridge on South 4th, take note: the converted metal shop bar with the enormous beer garden has your name on it. We talked with The Woods co-owner and bartender Jason Radich about picklebacks, the benefits of beefed-up security, and how good it really is to have a taco truck in your massive backyard. Where are you from? I grew up in Portland, Oregon, and moved to New York City about 12 years ago. How long have you been bartending? I started working as a bartender in my 20s. It’s always been my natural place. Even when I am around my friends, I stand behind the bar because I feel more comfortable. What do you like about The Woods? I like the energy of it, having a drink and a good time. We’ve been open for about a year and a half, and I own it with three partners – two of them are also my partners at Savalas [which is closed for renovation]. I love meeting new people and having drinks with them, and helping people enjoy the spot as much as I do. It is a pretty special spot – the beer garden is amazing. We wanted to have a place we could come and drink with our friends. A big back yard, cheap drinks – it’s a good time. How did it end up with a taco truck in it? We knew we were going to do some sort of food, and the Little Mexico Taco team, Alex and Sylvia, had been serving great food on Bedford for a while. We invited them to set up shop here. We don’t charge them rent or anything – and it works out great for both of us. There’s always a crowd of people coming down for the tacos. Do you have a favorite? I eat everything, it’s all so good. If I want something quick, Sylvia does a good grilled cheese, chicken and tomato, but their tacos are perfect too. Their tinga chicken is great. Last summer she was making homemade soups and I think she’s going to start again shortly. What sort of weekly events do you have going on? Tuesday is karaoke, Wednesday is gay night and that’s a super fun party, Thursday night we have a big energetic dance party and we’ve started doing monthly Sundays too, an old-school house party with a bit of an older crowd. It’s a spectacular event. We want to start opening up earlier this summer too and having BBQs.

“We go through over five gallons of pickle juice a week,” says Radich of a bar favorite – the pickleback. Allen Ying

What else do you like doing when you’re not behind the bar? I like building up vintage bikes, and riding. One of my bikes just got stolen the other day, which really sucks. Riding and drinking don’t go together so I try and keep them separate. A Ken doll nestled next to some taxidermy… You’ve got a pretty wacky array of paraphernalia behind the bar – where do you get it? Some of it is from our private collection, some of the things came from Savalas, and one of my partners collects little taxidermy things. Customers will give us stuff, and sometimes we will put it up there, but sometimes it’s weird and we don’t… Weekends get pretty loud at The Woods. Your security guys are enormous – where do you find them? We don’t get to pick all of our guys out – but yes, there are some monstrously huge dudes. A lot of that is just to make sure that if there’s a jerk in the crowd, he doesn’t ruin the party. It makes people think

twice about being an idiot. Do you have any die-hard regulars? Yeah, Ray Clepper. He is here every day. He is a designer, and lives in the neighborhood – and he’s here rain or shine for our happy hour that goes from six to ten. Give us a taste of your happy hour deals. Two tacos and a Tecate, $7, a grilled cheese and a Rolling Rock, $4, a burger and a Bud for $7, and for those looking for something more serious – a burrito, a Tecate and a shot of tequila for $10. You should name one of those deals after Mr Clepper. What’s the most popular drink over at The Woods? Picklebacks are really popular. We go through over five gallons of pickle juice a week – it’s crazy. For those who have managed to fly under the pickleback radar – can you give the recipe? Sure – a shot of Jameson, and a shot of picklejuice. Down the hatch! The Woods, 48 South 4th Street, 718-782-4955.


Brooklyn Bread

Page 58

May, 2011

A Sunday Afternoon At The Brooklyn Flea Sunday, April 17 in Williamsburg

Lindsey Kawamy, Jeanette Liang, Fionna Murray and Jacqueline Reynolds

Nathalie Wiesner and Jake Wiesner

Peter Pincosy, Katya Palat, Valerie Kuehne

Sarah Hooker, Nicole Centeno, Becca Connolly and Diana Kolsky

Jennifer Chu, Katherine Duarte and Jennifer Maloy

Meredith Hanger and Sean Parker

photographS by jamie siegel... TO ORDER COPIES, PLEASE CALL (917) 740-1072


Brooklyn Bread

May, 2011

Page 59

Habana Works Earth Day Expo At Habana Outpost Saturday, April 16 in Fort Greene

Adiaha Ruane, Gabby Napolitano

Maritere Tapias, Emily Bell Dinan

Maritere Tapias’ hands

Alex Wallace, Kunal Shah

Lauren Gray, Paul Morrill

Maritere Tapias

Jason Gatpundan, Eric Eusebio

John Howe

Sean Meenan, Salena Rubin

photographS by liz clayman... TO ORDER COPIES, PLEASE CALL (917) 740-1072


Brooklyn Bread

Page 60

blanc&ROUGE “Excellent, wide-ranging selection, high end to low.” – New York Times

May, 2011

Habana Works Earth Day Expo At Habana Outpost Saturday, April 16 in Fort Greene

photographS by liz clayman

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 Leanne Alleyan, Faith Jones

Malcolm Chin, Christina Valentine

Susan Paykin, Sam Ballantyne


May, 2011

Brooklyn Bread

The Food & Drink Crossword

If you love food and drink and you love Brooklyn, this is for you. By Jason Greenberg

LOVE crosswords? Great. Sit down, grab your favorite beverage, relax and enjoy this puzzle, which revolves around local food and drink businesses. The solution can be found on the front page of BrooklynBreadPress.com. No peeking! (Or Googling.) Across 2. This ale from Brooklyn Brewery is perfect for baseball season. 3. The brothers Bromberg have this Park Slope restaurant on Fifth Avenue. 5. Spring vegetable spears that come in white and green varieties. 10. A pescatarian’s staple. 11. This style of tying a tie is also a beer bar in a neighborhood with a similar name. 12. A flower shop/bar in Ditmas Park. 14. Writing instruments are not produced at this Greenpoint bar. 16. This restaurant shares the first name of the actor who played Tony Soprano. 17. This root vegetable was famously misspelled by Dan Quayle. 19. ____ nuts or ____apple. 20.Brooklynite author of “Everything is Illuminated.” ________ Safran Foer. 21. Last year’s winner of the Best Wings in Brooklyn. Clarke Kent’s alter ego might take issue with the name though.

22. Salvatore Bklyn makes this creamy cheese that is commonly found in lasagna. 23. Airy cake from heavenly beings. 24. This Carroll Gardens bar is named after a place where kids might spend their summers. DOWN 1. Rum-based beverage to save for a rainy day. 4. Bourbon-based concoction fit for one who dislikes change. 6. Pizza beacon of Bushwick that “Cheeses Christ” calls home. 7. This confectionary emporium owes a great debt to the humble cocoa bean. 8. This café is what most folks feel before their daily dose of caffeine. Café ______. 9. Don’t expect a bellhop to greet you at this Williamsburg cocktail bar, _____ Delmano. 13. Butcher shop that shares space with the Brooklyn Kitchen. 15. Neighborhood where you might walk the boardwalk or eat at Nathan’s. 18. Four and twenty __________, baked in a pie.

Page 61

Advertising in Brooklyn Bread isn’t just economical It’s effective... people LOVE this magazine!

“There is no better way for us to reach our core customers than in Brooklyn Bread.” – MICHAEL SCLAFANI, PARK DELICATESSEN

For more information, call us on 917-740-1072 Or email advertise@ BrooklynBreadPress.com


Brooklyn Bread

Page 62

May, 2011

Habana Works Earth Day Expo At Habana Outpost Saturday, April 16 in Fort Greene

Ben Slaughter, Malik Fofana

Shani Ali, Sunny Cyr

Gabby Napolitano, Chloe Napolitano

Didier Bomba, Katie Rios

Elena Santogade, Maren Hill

Faith Jones, Leanne Alleyan

SadĂŠ Craig, Christiana Greene

Britta Riley, Kady Ferguson

Joann Gomez, Ana Arrendell

photographS by Liz Clayman... TO ORDER COPIES, PLEASE CALL (917) 740-1072


Brooklyn Bread

May, 2011

Page 63

Habana Works Earth Day Expo At Habana Outpost Saturday, April 16 in Fort Greene

photographS by liz Clayman

2011 Rate Card Every month, 7,000 copies of hot and tasty Brooklyn Bread are delivered to 400 selected food and drink establishments in the wonderful borough of Brooklyn. Erik Rhey, Tiffany Matula, Cohan Andersen, Peira Moinester

{Visit BrooklynBreadPress.com for the full list} The “One-Night Stand” rate

AD SIZE

(one issue only)

The “I Dig You, Let’s See Where This Goes” Rate (at least four issues) You save: 10%

The “Let’s Take This To The Next Level” Rate

(at least eight issues) You save: 20%

Full Page

$200

$180 . ............$160

Half Page

$130

$117...............$104

Quarter Page

$80

$72

...$64

Rates are per issue and include ad design.

Bianca Mazor, Jackie Esterman, Michelle Esterman

ad specifications Full Page 6.8” wide x 9.2” tall Half Page 3.3” wide x 9.2” tall or 6.8 x 4.5 Quarter Page 3.3” wide x 4.5” tall

to place an ad in brooklyn bread, contact:

Rajan Barnes, Kairstan Thomas, Sharite Williams, Moesha Thomas, Jalloh

(917) 740-1072 advertise@BrooklynBreadPress.com


Michters_Real_Rye_:Michters Real Rye Tasting Panel Ad 11/19/10 1:07 PM Page 1

Limited Production

Real Rye MICHTER’S AMERICAN WHISKEY CO. H BARDSTOWN, KENTUCKY


Brooklyn Bread May 2011 Vol. 2 No. 4