Brooklyn Bread May 2011 Vol. 2 No. 4

Good Food News « Delivered Fresh

BREADBROOKLYN

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

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

iNsiDe...

The Rise And Rise Of Urban RusticPAGE 35

Our Favorite Things To TryPAGES 4-5

Super Hero Brunch At Jamie Lynn’s KitchenPAGES 49-52

A Chat With Jason Radich Of The WoodsPAGE 57

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

May, 2011Brooklyn BreadPage 2

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

Inside This IssueA smorgasbord of photographs, advice, wisdom and wit!

Our TeamEditors

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.

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

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 Oyster-girl (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 Match-less... 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 Light-house, 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.

u OPENINGS, CLOSING AND HAPPENINGS...

May, 2011 Brooklyn Bread

THE BROOKLYN BREAD CARTOON... BY LIZA CORSILLO

From The Editors

YOu might have noticed something about this maga-zine. Yes, it’s full of stories and photographs that extoll the virtues of the wonder-

ful 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 per-fectly explained on page 17 by Joel Bukie-wicz, master knife-maker and owner-operator 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

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 [email protected]. 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!

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

May, 2011Brooklyn Bread

Our Favorite ThingsA roundup of some of the finest dishes and treats from Brooklyn restaurants... by Jason Greenberg

Bacon Cheddar Dog at Bark Hot DogsWith 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 Friday-Saturday 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. 4First 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.


Beer and Pretzel Caramels from Liddibit SweetsLiddabit 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

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

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.


Bicycle Station

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

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

bicycle station

Brooklyn Exposed’s First Annual Tasting Brooklyn

Tuesday, April 5 at the Dumbo Loft

Simon Glenn and Jack Landry of Tchoup Shop

PHOTOGRAPHs BY kim mADAliNski

Alex Palumbo and Octavio Alatorro of Pailo

Carmela London, Haden Howell, Jacky Donovan, PamLudkowitz


The Food & Drink Events GuideFrom garden parties to Champagne brunches, May is full of delectable opportunities.

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

5/4 Duck Pairing Menu At Jimmy’s No. 43If you’re had your fill of beer and cheese, why not try the four-course duck pair-ing 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. brown-papertickets.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 restau-rant 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 CityBeing green meets the performance world with this event on the Bowery hosted by Funding Emerging Art with Sustain-able Tactics (FEAST). Interactive perfor-mances, 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 XVIhead down to St Anne’s Warehouse in Dumbo for the best and biggest potluck you’ve ever seen. Celebrate some of Brook-lyn’s most popular purveyors and fine food makers while sipping on drinks from Brooklyn Brewery and Brooklyn Republic Vodka. Whitney Johnson, Director of Pho-tography at The New Yorker, will lead a slide-

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 Filipino-Asian fusion restaurant. The class con-cludes with a delicious feast of everything you’ve just learned to make. Instant grati-fication 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 eve-ning 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 CafeIf 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 appro-priate to ask the different between a Cab-ernet 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 ParkRain 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 GardenWhat better place to enjoy drinks and din-ner than Brooklyn Botanic Garden? Spend a magical evening consuming botanical cocktails and a delicious dinner in the herb Garden, Rose Garden and Cherry Espla-nade, followed by an after party, where you’ll enjoy more drinks, dessert and danc-ing 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.


Laura Keegan, Jeremy Burrell Anthony, Angela, Charles, Jenny, Jenna

Dan Pesce of Herbal Pete DeNat and Leighann Farrelly of Yelp

Lisa Fletcher, Shelley Chapman

PHOTOGRAPHs BY kim mADAliNski... TO ORDeR COPies, PleAse CAll (917) 740-1072

Joanne and Kuz Oplustil

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

Brooklyn BreadMay, 2011

BROOKLYN GINFeeling 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 War-wick, 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 mak-ing 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 equip-ment, 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.

The Production LineWe uncover how some of your favorite dishes and drinks came

to be, and what path they took to get there... by Bec Couche


Cheese ReportSeriously tasty dispatches

Humble PieThe sweetest of treats

Good BreadOur monthly recipe

By Emily and Melissa Elsen, of Four and Twenty Blackbirds,

439 3rd Avenue, Gowanus

GROWING up in South Dakota, the most middle of the Mid-west, rhubarb was a staple of our summers. In our north-east part of that vast state, it

grows from spring until very late summer. Rhubarb appears in everything tasty dur-ing 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 straw-berries. While there are many delicious exe-cutions 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.

By Laura Nuter, of GRAB Specialty Foods,

438 7th Avenue, Park Slope

ThOuGh 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 Cen-

tral 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 enjoy-able.

FoR thE PiCNiCCheese: 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 with-out consequence. Try Kelso Pilsner, Victory Prima Pils and Sly Fox Royal Weisse.

FoR thE BBQCheese: Think about cheeses to incorporate into your favorite foods. Parmigiano for grat-ing 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 BEAChCheese: 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 REGSYour 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!

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.

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

Visit BrooklynBreadPress.com


MOMA POPRALLY PRESENTS: BENT BY SSIONThree-night debut performance of the new album from theatrical art-rock group SSION.Fri-Sun, May 13-15, 8pmMoMA PS122-25 Jackson AvenueLong Island City, NY 11101http://www.moma.org/poprally/upcoming#ssion

SLIDELUCK POTSHOW XVIPart art show, part pot luck, works will focus on the theme of upheaval, and the food on local and seasonal.Saturday, May 14, 5:30pmSt. Ann’s Warehouse38 Water StreetBrooklyn, NY 11217http://network.slideluckpotshow.com/xn/detail/2028077:Event:85087

BUSINESS & PLEASURE: HOW TO REALIZE YOUR DREAMS OF IMPROVING OR STARTING YOUR OWN BUSINESSSeminar for entrepreneurs focused on business conception and management.Wednesday, May 25, 8pmThe Brooklyn Brewery79 North 11 StreetBrooklyn, NY 11211http://brooklynbased.net/event/

EDIBLE HOW TO: GROW IN THE CITYInstructional workshop for urban gardeners to get growing.Wednesday, May 18, 8pmThe Brooklyn Brewery79 North 11 StreetBrooklyn, NY 11211http://www.ediblemanhattan.com/events/

M O N T H LY M A S HM A Y 2 0 1 1BROOKlYN BREWERYBROOKlYN BREWERY

FRIDAY

13SATURDAY

14

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

25WEDNESDAY

18WEDNESDAY


URBAN

RUSTIC

236 N 12th St Brooklyn, NY 11211

sandwiches + beer

tasty sandwiches artfully madeon house baked breads

growlers!!!!

3 draught lineslocal & regional

focus.750/22oz bottles

12 packscraft beer in canssingle 12 oz bottles

drink in house!create your own

six pack!

delivery

catering

north side.greenpoint

parts of south side

see websitefor

catering menu

718.388.9444 urbanrusticnyc.com

Brooklyn Exposed’s First Annual Tasting Brooklyn

Tuesday, April 5 at the Dumbo Loft

Liza Kuritsky, Sarina Goldstein, Maya Sekons

PHOTOGRAPHs BY kim mADAliNski

Abby Merced, Andre Larios

Fred Aziz



Indira Hersey, Hibist Legesse Robicelli’s famous cupcakes




Alejandro Torres, Gonzalo Bonilla, Giovanni Suarez of Palo Santo

Josh Falco and Alie Shaper of Brooklyn Oneology

Mauricio Mucito, Natasha Pogrebinsky, Ben Heemskerk of Castello

Romy Dorodan and Perry Mamaril of Purple Yam

Kathy Garcia, Matthew Robicelli

Denise Dilley, Kristin Seamon, Rebecca Massat



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

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.

NO KIDDINGInternational Films about Children

Treeless MountainTuesday, May 3, 6:30 pm

FANTASTIC FABULISTS Book Discussions Led by Bestselling Author Myla Goldberg

Italo Calvino’s The Baron in the TreesTuesday, May 24, 3 pm

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

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

José Saramago’s BlindnessTuesday, June 21, 3 pm


Whole Pig Roast At Flatbush Farm

Sunday, April 17 in Park Slope/Prospect Heights

Flatbush Farm chefs prepare pulled pork sliders

PHOTOGRAPHs BY jAmie sieGel

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

Chris Travato Emily Parfait, Jason Greenberg

C

M

Y

CM

MY

CY

CMY

K

SHK.brooklynbread11.1x.pdf 4/29/11 12:18:05 PM


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

A FRIEND of mine recently opened a bar in the neighbor-hood. 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 cru-sade for good and reasonably priced living in Brooklyn. he used to run a bespoke fur-niture 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 ver-sion 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 expen-sive.

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 manu-facturing infrastructure built to function at a hundred miles an hour on a massive scale. If you do the work by hand, the result is awe-some, 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: beau-tiful, serious stuff at reasonable costs. It’s up to us to create it. Each of us needs to engi-neer and build the systems we require, like Sixpoint, and the Mast Brothers; or dust off the machines of past eras, like hammer-smith 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.


The Brooklyn Bread Bouquet Ambush

In association with our friends at Park Delicatessen

« 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

260 Fifth Avenue, Park Slope718.230.3119

Mon 7-6 « Tue/Wed/Thu 7-7 « Fri 7-9 «Sat 8-9 «Sun 8-7troispommespatisserie.com

exceedingly tasty baked goods


Try This At Home!Inspired by Brooklyn’s finest culinary creations, Cathy Erway tries them out in her own kitchen

IT 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 Bis-

tro 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 min-utes 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, near-identical 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 writ-ten 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 sac-rifice 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-edamame-potato 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, rectan-gular blocks of “Five Spice Tofu,” with a dis-tinct 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 pota-toes, 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 pro-tein. 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” cubes8 oz. “five spice” tofu, cut into 1/2” cubes2 cups frozen shelled edamame1 clove garlic, minced

2 tablespoons vegetable oil1 tablespoon Chinese “hot bean sauce” 1 teaspoon cornstarch1 teaspoon sugar1/2 cup cold watersoy 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 fra-grant over medium-high. Toss in the pota-toes 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.


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; [email protected] or visit www.mariescooking.com

What We Bought At Brooklyn FleaSunday, 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 greenbeans and bison jerky.

PHOTOGRAPHs BY jAmie sieGel... TO ORDeR COPies, PleAse CAll (917) 740-1072


eat in « takeout « Delivery to Gowanus/Park Slope/Carroll Gardens/Cobble Hill

entire restaurant is available for events (Great Party sPaCe!)

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*

437 third ave (corner of 8th street), Gowanus 718-788-0017

*Admittedly, this doesn’t necessarily make the food taste any better, but it DOES make everyone feel better


Tue-Fri 7:30-7 � Sat 9-7 � Sun 11-5

448 atlantic avenue, boerum hill 718.246.2402 � bettybakery.com

fresh pastries

artisanal breads

desserts

custom cakes

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 Cab-ernet 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!

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.

The Wine ColumnJosh 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, intro-duced 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.


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

Arielle, Meg, Sofie, Joe

Justin Philips, Tricia Philips Brian Ewing, Ashley Van Valkenburgh

Jason Bohon, Kevin Bitterman

PHOTOGRAPHs BY liz ClAYmAN... TO ORDeR COPies, PleAse CAll (917) 740-1072

Arielle Davies, Charles Davies


My Perfect Brooklyn DayBy Catherine Saillard, owner of iCi

IN 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 Car-los, 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

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

minutes, we will cross four incredibly differ-ent 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 when-ever I eat out or shop. It can be sushi beauti-fully made by Osamu at Geido on Flatbush Avenue, a bottle of Chenin Blanc from Rene Mosse with Fisher Island Oysters at Mar-low & Sons or clams at Rondazzo in Sheep-head’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.


Pie And Beer Dinner At Beer Table

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

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

PHOTOGRAPHs BY liz ClAYmAN

Jason, Kevin

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

Megan, Caliope, Greg, Brian


«NACho is an amazing ten-month-old boy. he was found on the streets

of the Dominican Republic by an NYC fam-ily 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.

«BAiLEY is a gorgeous mix of Dober-man and GSD – the best of both

breeds. Bailey was brought to us by some-one 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.

Enrich Your Life... Adopt An AnimalThree beautiful creatures need homes... call Dog Habitat Rescue at 347-203-3934 or email [email protected]

«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.


«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.

«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 com-panion 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.

Enrich Your Life... Adopt An AnimalThree beautiful creatures need homes... call Dog Habitat Rescue at 347-203-3934 or email [email protected]

«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.


Pie And Beer Dinner At Beer Table

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

Charles Davies, Rachel Gladfelter, Rowan Jospeh, Floren Ansley


Justin Philips, Melissa Elsen, Emily Elsen

Mary Mann, Martha Guenthen, Joelle Berman

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.

SmoochWe 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 BarOur 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 ShopThis 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 MadelineThe 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 StationThe 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

#4: An Aussie Food Safari


Leslie Prosterman, Emily Mahon

Nidhi Kohli, Zach Menchini, Christina Anderson

Instructor chatting with attendees


Instructor Sandra McLean with Slow Food NYC

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

Gail Gove, Kate Ferranti Jane Chen, Rodney Benson Katelyn Hall serving


The Birth Of Urban RusticLuis Illades talks with Bec Couche about how his general country store evolved into an artisanal wonderland.

WhY should farmers markets be the only place to get home-made 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 coun-try store, selling all types of local produce. Starting out, our plan was still a little half-baked, 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 back-ground in set production – he’s good with a hammer, and I’m good at following direc-tions. 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 busi-ness model wasn’t suited to the financial climate. We were throwing away 90 per-cent 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 sit-ting 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.

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 tur-key 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 hyper-local 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 con-cert and festival venues.

“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


Martha Casey, Sara Rosen Palak Patel, Richard Foster

Karin Fleisch, Renée Baumann Julie and Tom Furr

Jessica Auerbach, Jenna Liut


Dagmar Kostkova, Shane Koss

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

Jennifer Forgotson, Joanna Glass Allison Tick, Jen Turner Katelyn Hall, Ashley Vonada


Tweetup Donut CrawlWith Nicole Taylor

Saturday, March 19 in Bed-Stuy

Noah Arenstein

PHOTOGRAPHs BY liz BARClAY

Stacey Murphy

Lane Twitchell


An Edible History Of BrooklynA highly nutritious, fascinating series in collaboration with Brooklyn Public Library. By Ivy Marvel

BROOKlYN 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 fro-zen dough, some tomato sauce, and a hunk of cheese, inventing the Bo Pizza.

The Bo Pizza was a far cry from your pres-ent-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 gluta-mate (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 entre-preneurs staking a claim in the burgeoning frozen pizza market. An article on new inven-tions in the February 6, 1954 issue of The New York Times mentions a patent issued to Joseph Bucci of Philadelphia for “a method of mak-ing in frozen form that popular delicacy, pizza, sometimes called tomato pie.” Mr Bucci’s pat-ented 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?

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

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

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


Tweetup Donut CrawlWith Nicole Taylor

Saturday, March 19 in Bed-Stuy

Jackie Gordon, Nicole Taylor, Jennifer Mack

PHOTOGRAPHs BY liz BARClAY

Karen Seiger, Sanura Weathers, Melissa Danielle

Steph Sosinski, Meredith Modzelewski


From Soil To PlateThe monthly green report by Sara Franklin

IT’S one of those tease days again. Since I returned from a trip to Brazil, desperate for some heat and sun-shine 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 pop-up tents, I spotted a flash of green. I jetted towards it — radishes! Grown in a green-house, no doubt, but their bright magenta

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 wor-thy 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 con-jure 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 accom-pany me on early spring picnics. Or a simple tartine, classic French — crusty bread spread with fatty yellow butter topped with paper-thin slices of radish and sprinkled liberally with sea salt. Gorgeous.

Radishes, of course, work well as a gar-nish. 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 dol-lop 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.


WE LOVEYOU

Four & Twenty Blackbirds

Four & Twenty Blackbirds439 3rd Avenue at 8th StreetGowanus, Brooklynwww.birdsblack.com

Closed MondaysTuesday to Friday: 8am–7pmSaturday: 9am–7pmSunday: 10am–6pm

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


Shopping LocalThe finest goods from Brooklyn stores and artisans ... by Sophie Slesinger

Penguin And Brooklyn Bridge Tumbler From SKT Ceramics

Susanna Tisue’s adorable line of animal tumblers is perfect for enjoying the extended daylight over a lem-onade. 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 wad-dler crossing the bridge. Available at the Brooklyn Flea.

Eye Glasses From Classic Specs

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 mod-els in a variety of finishes. Finally, shopping for glasses doesn’t feel like another check-up. classicspecs.com.

Custom Cake From Nine Cakes

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 sig-nature cakes, pick from flavors like chocolate infused with earl grey tea and raspberry cream. Nine Cakes, 155 Columbia Street, 347-907-9632, ninecakes.com.

Lamb Sausage With Black Olives From Brooklyn Cured

Celebrate the beginning of May with some lamb sau-sage from Brooklyn Cured. With red wine, black pepper and Kalamata olives, this sausage perfectly comple-ments 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.

Leather Sandals By Ariana Bohling

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

Espresso Ganache Chocolates From Nunu Chocolates

If you need a burst of energy for some spring cleaning, try popping one of Nunu Chocolates’ ganache choco-lates 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.


“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-houseAll-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!

ThERE’S no denying the lure and obsession over all things kim-chee lately. The spicy fermented cabbage condiment has been integrated into the foodiverse,

garnishing the tops of hot dogs, tacos, burg-ers and pizzas to create a refreshingly tart kick to any dish. Skimkim, a catering com-pany 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 ele-ments 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 alter-native 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 mari-nate, 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

Love Thy NeighborA column showcasing the best of local artisans... by Joann Kim

where Sam cooked her way through private parties until the economy went downhill and she restrategized her efforts to make “afford-able food that can go on any table.” her bit-ing 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 neces-sity 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!

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


ThERE 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 Gar-den, 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 cul-tivation 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 gar-den opened its gates, the 1914 Brooklyn Botanic Garden Record, which detailed annually the affairs of the institution, noted: “On May sec-ond was started the outdoor work for children at the Garden. The individual garden beds, 5 x 7 feet in size, are planted to vegetables, includ-ing beans, kohlrabi, onion seed, onion sets,

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, pea-nuts, 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 indus-trial society. Its founder perceived the program as “a living opportunity for a child to learn les-sons of nurture and observe how nature looks out for herself.” This idea — once revolutionary — is now being recognized as a near-essen-tial component to a healthy childhood. Par-ticipants ages 2–17 still tend their own plots, planting crops and flowers, harvesting them, preparing them on site in salads, salsas, veg-gie 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 sum-mer gardeners. Summer’s seeding of cool-season 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 Chil-dren’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 continu-ously 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 matu-rity in late July or early August.

Flour/Flower: Plants, Food and BeyondKate 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 Children’s Garden in the 2000s. Antonio Rosario, Brooklyn Botanic Garden


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

-


Super Hero Brunch At Jamie-Lynn’s Kitchen

Sunday, April 17 in Bay Ridge

Jamie-Lynn and staff


Perfect mise en place

Michael O’Hare, son Michael and Spiderman

MiaMi CoMes to Brooklyn

ranked #1 Cuban restaurant in the five boroughs by yelp

393 Classon Ave (b/w Greene and Clifton) in Clinton Hill/Bed Stuy718-623 Cuba (2822) Pilarny.com

Catering available

find us on pilarny

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)

closed mondays � limited seating


Danielle O’Hare and son Michael Kaden Stessler

Kaden Stessler Vincent Bomafede, Nicholas Friscia

Hayden Ang


Nicholas Friscia

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

Eddie Kraft Spiderman and Hayden Ang Nicholas Friscia


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

Jamie-Lynn and Spiderman Spiderman, Nicholas Friscia

Spiderman, Eric Scarponi Spiderman, Hayden Ang

Spiderman, Eddie Kraft, Angelina and Eric Scarponi


Ezekiel, Shawn and Ruben sit with Spiderman


Super Hero Brunch At Jamie-Lynn’s Kitchen

Sunday, April 17 in Bay Ridge

Ezekiel, Shawn and Ruben Almash


Eddie Kraft, Eric Scarponi, and Angelina Scarponi

Rosanna Morrone, Mateo Marrone, Lisa Friscia and Nicholas Friscia


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

Katie Grimm and Jim Bittl Victoria and Olivia Kolemba

Andrew Pile and Jeff Rosenberg

Akemi Martin and Rachel Gladfelter



A Sunday Afternoon At The Brooklyn Flea

Sunday, April 17 in Williamsburg

Carrie Chau and Cindy Jung

PHOTOGRAPHs jAmie sieGel

Betsy Devine

Cari Morris. Ricky Velez, Dashiell Delbarco


Café Of The MonthOne Girl Cookies, Boerum Hill

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.David Crofton of One Girl Cookies Photographs by Justin Nunnink


A Sunday Afternoon At The Brooklyn Flea

Sunday, April 17 in Williamsburg

Helen Hollyman and Betsy Devine


Nikki Brovold and Nathan Hodge

Faye Rex, Adam Landsman

atlantic 28,232ft

Pacific 35,797ft

Indian 25,344ft

Mediterranean 7,280ft

Oddhero.com Graphic prints, made in Brooklynwith genius

Gowanus Canal 16ft


BEER-DRINKING taco lovers who don’t already know about the oasis under the bridge on South 4th, take note: the con-verted 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 Port-land, 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 gar-den 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, Thurs-day 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.

Bartender Of The MonthJason Radich of The Woods... Interview by Bec Couche

“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. Rid-ing and drinking don’t go together so I try and keep them separate.

A Ken doll nestled next to some taxi-dermy… You’ve got a pretty wacky array of paraphernalia behind the bar – where do you get it? Some of it is from our private collec-tion, some of the things came from Savalas, and one of my partners collects little taxi-dermy 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 mon-strously 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 rec-ipe? Sure – a shot of Jameson, and a shot of picklejuice. Down the hatch!

The Woods, 48 South 4th Street, 718-782-4955.


Jennifer Chu, Katherine Duarte and Jennifer Maloy

Peter Pincosy, Katya Palat, Valerie Kuehne Sarah Hooker, Nicole Centeno, Becca Connolly and Diana Kolsky

Meredith Hanger and Sean Parker


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

Lindsey Kawamy, Jeanette Liang, Fionna Murray and Jacqueline Reynolds Nathalie Wiesner and Jake Wiesner


Jason Gatpundan, Eric Eusebio John Howe

Alex Wallace, Kunal Shah Maritere Tapias

Sean Meenan, Salena Rubin


Lauren Gray, Paul Morrill

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

Adiaha Ruane, Gabby Napolitano Maritere Tapias, Emily Bell Dinan Maritere Tapias’ hands


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

718-858-9463Visit our online store at brwines.com

Habana Works Earth Day Expo At Habana Outpost

Saturday, April 16 in Fort Greene

Leanne Alleyan, Faith Jones


Malcolm Chin, Christina Valentine

Susan Paykin, Sam Ballantyne


The Food & Drink CrosswordIf you love food and drink and you love Brooklyn, this is for you. By Jason Greenberg

ACRoSS2. 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.

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.)

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.

DoWN1. 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.

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 917-740-1072Or email advertise@

BrooklynBreadPress.com


Sadé Craig, Christiana Greene Britta Riley, Kady Ferguson

Didier Bomba, Katie Rios Faith Jones, Leanne Alleyan

Joann Gomez, Ana Arrendell


Elena Santogade, Maren Hill

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

Ben Slaughter, Malik Fofana Shani Ali, Sunny Cyr Gabby Napolitano, Chloe Napolitano


2011 Rate Card

TO PLACE AN AD IN BROOKLYN BREAD,

CONTACT:(917) 740-1072

[email protected]

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.

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

AD SIZE

Full Page $200 $180 .............$160

Half Page $130 $117 ..............$104

Quarter Page $80 $72 ...$64

Rates are per issue and include ad design.

The “One-Night Stand” rate(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%

{Visit BrooklynBreadPress.com for the full list}

Habana Works Earth Day Expo At Habana Outpost

Saturday, April 16 in Fort Greene

Erik Rhey, Tiffany Matula, Cohan Andersen, Peira Moinester


Bianca Mazor, Jackie Esterman, Michelle Esterman

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

Limited Production

Real RyeMICHTER’S AMERICAN WHISKEY CO. H BARDSTOWN, KENTUCKY

Limited Production

Real Rye

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

Brooklyn Bread May 2011 Vol. 2 No. 4

Documents

Transcript of Brooklyn Bread May 2011 Vol. 2 No. 4