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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
Cheryl Rogowski grows potatoes and many other vegetables at her farm in the black dirt region of upstate New York. Many chefs say her produce is notably rich in flavor. We visited Cheryl at the ...
One day not too long ago, the team behind Egg, the Williamsburg breakfast and lunch spot known for sourcing produce from its very own farm upstate and for its simple-but-refined Southern fare, decided to open ...
Sebastian Aubert first came to New York from his native Guadeloupe in search of rare funk, soul, and jazz records to take home to fuel his burgeoning career as a DJ. He never left. Today, ...
Whirlybird in Williamsburg made headlines for bringing the breakfast taco – a massive improvement on the heretofore NYC breakfast standard of bacon, egg and cheese on a roll – from its native Austin, Texas to ...
In the pantheon of New York City cuisine, the Italian sub holds its own alcove of honor alongside others like the hot dog, the slice and the bagel. East Williamsburg’s Graham Avenue Meats has ...
For this episode of Field to Fork, we travel north to Point Judith, Rhode Island, to fish for Jonah crab with dayboat captain Don Deberardino and to meet Gabe Stommel, a fish dealer on a ...
At Mimi’s Hummus in Ditmas Park, Mimi Kitani has developed a cult following for her take on Middle Eastern fare. She does it Israeli-style, keeping her cooking simple and light, with an emphasis on ...
It seems the planets have aligned for SCRATCHbread. After garnering a cult following at Brooklyn Flea for his decadently good focaccia and brownies, founder Matthew Tilden left the market a couple of years ago and ...
Ilene Rosen and Sarah Dima opened 606 R&D near their homes at Prospect Heights after years of cooking (in Ilene's case) and general managing (in Sarah's) at City Bakery. ...
Today we stop in at Roebling Tea Room, where chef Dennis Spina, who started cooking here after ditching a previous career spent running a heavy metal record label, has spent the last eight years chasing ...
The pumpkin bread at Greenpoint's Ovenly. Erin Patinkin and Agatha Kulaga wanted to put a unique twist on their version of the fall seasonal treat - they added ginger to deliver a kick ...
Fried Chicken and Sweet Potato Pancakes - Diner's riff on the soul food classic chicken and waffles. This year's crop of sweet potatoes has been of notably high quality, says chef ...
Cheryl Perry and Felipa Lopez of Pie Corps. After a couple of years selling their pies at markets, they recently opened their first shop in Greenpoint, where they take great pleasure in finally being able ...
Recently harvested Butternut squash lies in piles in the field at W. Rogowski Farm. Butternut squash is one of the most popular varieties today. It was developed in the 1930s in Western Massachusetts, by a ...
Evan Strusinski, a professional forager, supplies many of the city's top chefs, like Hugue Dufour of M. Wells Dinette, with wild mushrooms. We travelled to Maine to forage with Evan, then followed his ...