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peter.hobbs Dec 12
The conundrum is clear. New York is a coastal city, surrounded by seas rich with life and towns where fishermen have been harvesting the ocean’s bounty for centuries. Yet it’s next to impossible to buy fresh fish, caught locally, anywhere, even at many docks themselves, where fishermen have exclusive deals with distributors who pump the [...]
peter.hobbs Jun 09
“On Evan’s very first brew day here, he got heatstroke.” -Craig Frymark Simply put, local upstart Barrier Brewing is killing it. The year-old, two-man operation has already made a name for itself by brewing an impressive variety of notably well-crafted beers on a tiny single-barrel brewing system, out of a small garage-like space in Oceanside, New York. Evan [...]
peter.hobbs Jun 03
Christopher Nicholson’s day job is interesting enough. His daily commute takes him from his Greenpoint home to the Red Hook harborfront, where he’s a winemaker at the Red Hook Winery , shepherding Long Island and Finger Lakes grapes through the long and complex journey from vine to barrel to bottle. But his other work may be even [...]
peter.hobbs May 25
When Annie Novak of Greenpoint’s Eagle Street Rooftop Farm put the word out that she’d be opening the roof for a night harvest last night, we knew we’d have to stop by. No, not gonna miss a chance to pick a trove of fresh salad greens on a rooftop farm while basking in the glory of [...]
peter.hobbs May 20
“Good meat is homemade, it’s freshly ground spices, and it’s care for the method. It’s not looking for shortcuts, and that’s what the average deli became – ‘how can we shortcut everything to lower our costs, because people won’t pay more money but want bigger portions?’ I did this my way and I kind of gave the [...]
peter.hobbs May 17
“We use local, organic ingredients as often as possible” For today’s discerning diners, that once-reassuring line on a menu doesn’t cut it anymore. It seems like it’s almost de rigeur for new-school Brooklyn restaurants to reserve a spot on their menus to proudly name the farms from which they source their meats, produce, and cheese. You’ve [...]
peter.hobbs May 12
Most of us don’t contemplate much beyond, “Cappuccino or Latte?” when it comes to coffee. But coffee can be complicated. A particularly complex supply chain makes it easy for us to to skip the questions we’ve begun asking more frequently about our food: Who grew this? Where? How? The Crop to Cup Coffee Company was [...]
peter.hobbs May 12
Rumors have been swirling over the past year about Bacon Marmalade, an elusive and highly sought-after invention supposedly created by a chef in Greenpoint. Wide-eyed devotees of the mysterious marmalade talk about its almost magical, mystical properties when added to a sandwich, stirred into pan with greens or seafood, or used as a marinade on [...]
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"The whole time Gino was making yogurt at home and I was making toppings for the yogurt... And we'd be eating our yougurt and going, "What should we do?" Until one day we were like, wait a minute, we're making this great yogurt every day, this is what we're going to do!" - Jennie Ammirati, Co-owner of Culture
By Rebecca Lando, Writer/Producer/Editor of Working Class Foodies I generally start thinking about Thanksgiving in early September. Unfortunately, ‘thinking about’ isn’t the same as ‘preparing for,’ so every year, I find myself ...
By Rachel Graville, Owner, Iris Cafe Photo from PorkChopExpress A Thanksgiving Snack Before Thanksgiving dinner, I like to have things guests can nibble on. Nothing too filling, of course, but, if they’re like ...
By Ted Jackson, Chef/Owner of Ted & Honey Cafe in Cobble Hill For any chef, Thanksgiving is a great time to show off some skills and create lasting memories. I grew up with the ...
In the weeks before Thanksgiving, the myriad methods for prepping and roasting the holiday turkey are a common topic of friendly debate in kitchens, offices and bars throughout Brooklyn. Some of us stick with family ...
Photo from arazorashinyknife.com By Cathy Erway, Brooklyn food writer and author of The Art of Eating In Each Thanksgiving, vegetarians are faced with the turkey conundrum. What kind of massive, vegetarian entree can possibly ...
Photo from NY Barfly By Saul Bolton, Chef/Owner, Saul and The Vanderbilt My family begins Thanksgiving by running the Turkey Trot in Prospect Park. This is a tradition that began over 12 years ago. ...
Photo from TheEatenPath By Allison Robicelli, co-owner, Robicelli’s Cupcakes Matt and I have very different childhood memories of Thanksgiving. My family is Italian-American from Dyker Heights, so turkey played second fiddle to my ...
Pho to from Greenpoint News By Amy Marks, Co-Owner, Radish I think homemade apple sauce makes a great addition to a Thanksgiving meal. We use Northern Spy and Gala Apples for our sauce (both from ...
Photo from Restaurant Girl By Emily Elsen, Co-Owner and Pie Baker at Four & Twenty Blackbirds Pie is definitely my favorite Thanksgiving dessert – the holiday is practically synonymous with pie to me, so I...
Photo from NY Daily News (Rosier/News) By Chris Remy, Manager of Stinky Bklyn Appalachian is a perfect Thanksgiving cheese. It’s a cow milk variety from the folks at Meadow Creek Dairy in Southwestern ...
By Matthew Tilden, owner/baker, SCRATCHbread Thanksgiving, the best holiday of the year in my opinion…Certainly the most gluttonous. But mostly it’s about substance, not some artificial BS, or pretty pink flower. You ...