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Hang onto your hats - Irene is coming. Photo courtesy The Telegraph (BNPS).

When a hurricane has you in its sights, we all know we’re supposed to stock up on batteries, candles, water and food. Hmmm…food. If we’re going to be cowering in darkness in our apartments for twelve hours as Irene batters and lashes our streets, that food (and drink) part could be the key to finding the bright side of a potential natural disaster.

But what to pick for those special hurricane snacks? In search of inspiration, we asked some of our favorite Brooklyn food makers, purveyors and chefs what they’ll be stocking up on. And so we present Brooklyn’s ‘Hurricane Hoarding Picks: Edition Irene.’

Eric Demby, founder of Brooklyn Flea and Smorgasburg:

Lobster roll in honor of the mighty sea. I’d drink an Irish whisky like I do any other time.

George Weld, owner of Egg (Williamsburg):

Funny–I was in Charleston during Hurricane Hugo and when the power went out after that storm (for weeks) we went on a shrimp-eating binge, because we had caught and frozen tons of them over the summer and we had to eat them before they went bad….

But now I’m ashamed to say I’d probably stock up on peanut butter M&Ms–they’re the perfect food: they’re delicious at any time of day, require neither electricity nor gas to prepare, they pack a lot of energy, and they’re suitable for use as currency should civilization collapse in the storm’s aftermath. (You may hope I’m kidding but I’m not.)

Shane Welch, President of Sixpoint Craft Ales (Red Hook):

Cans of Righteous Ale — the only thing that is going to get us through this mess!

Justin Warner, Pablum Director at Do or Dine (Bed-Stuy) presents a list:

  • Coors Light. The cold-activated label lets you know if your refrigerator is running.
  • Reese’s pieces. If there is no water or electricity at least you have resse’s pieces going for you.
  • Sriracha — theoretically you could eat the bottle, as the lovely spice masks the flavor of anything.
  • Kewpie mayonnaise — makes anything awesome.
  • Zwieback — in case we need plywood for the windows.
  • Salami, beef jerky, corned beef etc.
  • Vienna Sausages!  Just for the jokes that will ensue.

Danny Lyu, founder of Cemitas (at Smorgasburg in Williamsburg):

Generally, during heightened weather advisories or other acts of God, you’ll find me huddled around the coffee table chatting away with friends about the good old days. For this hurricane, I’m planning on cozying up to a cup of French Vanilla Cafe by General Foods International Coffee and a glazed “twist” from The Donut Pub around the corner from my house. Very weather appropriate.

Allison Robicelli of Robicelli’s (Bay Ridge/Sunset Park/Downtown Brooklyn – all over, really):

GO BUY CUPCAKES!!!! Seriously, all us small businesses are going to lose all our income this week. Think of it as if your boss withheld your paycheck because of the hurricane — that’s what’s happening to us. We’ll be open Friday selling ‘buy two, get one cupcake free’ clamshells that you can stick in your freezer to get you through the weekend.

We ran out for bottled water, and LOTS of fancy cheeses, charcuterie and dip. Really, those are all of our favorite foods, and the perfect stuff to eat while you’re stuck in bed praying the Netflix instant doesn’t crap out on you.  I think we have 17 boxes of fancy crackers in the house. Americans have mac & cheese as their comfort food — my family had dried sausage and provolone.

Matt also convinced me to buy a case of Stagg Chili at Costco. I don’t know why I allowed this to happen. Now I’m going to be trapped in a one-room apartment with no escape and a husband full of canned chili. Pray for me, America…

Daniel Sklaar founder of Fine & Raw Chocolates (Williamsburg):

I’m going with gazpacho and bread from Roberta’s!

Liza de Guia, creator of Food.Curated (Greenpoint):

So….I’m going to totally hoard up on my #1 most favorite thing in my neighborhood: large loaves of Italian lard bread baked only on Saturday mornings at Napoli Bakery in Williamsburg, Brooklyn. It’s crispy, meaty, generous chunks of fall-off-the-bone, pork-stuffed bread that sends fatty, filling, euphoric goodness onto your belly. Every bite is like a delicious meal. It’s so good, you don’t wanna share, but you can’t help but share b/c it’s THAT good.

As for drinks, might as well get toasted. I’m gonna pair that lard bread with some down & dirty McClure’s Spicy Bloody Mary mix with fresh stalks of celery & strips of carrots from my local Greenmarket, Tito’s Vodka & fruity-but-firm castellano olives I buy from Eastern District cheese shop in Greenpoint. Bring on the hurricane….

Matt Barclay, cellar manager at Bierkraft (Park Slope):

Ithaca Power — super fresh batch just hit the city, if your gonna be stuck inside you might as well spend a lot of time with a high-octane IPA in peak form.

Bruery Cuir — big alcohol, notes of well worn rain boots.

Boon Marriage Parfait Geuze- well cellared already but will go the length with you down there as well.

The cup 'o noodles has become culinary de rigeur for most Americans during foul weather or whilst awaiting The Rapture from basement/bunker.

Laura DeRemer, co-owner of Radish (Williamsburg):

I would grab the following things from Radish on my way home to hunker down-

-Seltzer water and a bottle of Radish Ginger Syrup to make Dark and Stormy’s to calm the nerves…(haha, stormy: pun intended)
-Fallen Banana Leaf Plates and Wooden Cutlery for when the power goes out and you cant wash dishes!
-Brooklyn Brine Pickles & Ragged Butte Jerky since they are preserved and don’t need refrigeration and I can’t ever get enough of them.

Sean Dimin co-founder of Sea to Table (Clinton Hill):

Grilled cheese, tomato soup, bottle of whiskey.

Adam Shepard, owner and chef at Lunetta (Boerum Hill):

I would suggest my restaurant Lunetta of course. We have the bar, we have the pasta, we have nice vino…Hot tea…Warm light from candles…Etc.

Other than us, there is that great cozy wine bar restaurant on the corner of Union and Hoyt — Black Mountain Winehouse, Building on Bond is a favorite for me. I would also have to consider a local whiskey/beer bar with free popcorn, a slew of TVs and yummy BBQ — Pete’s Waterfront Ale House on Atlantic…

Beth Lewand and Chris Gray, owners of Eastern District (Greenpoint):

As it happens, this is what we’ve been discussing for the last hour or so….

I may be going the obvious route here, but I’m bringing home the fixings for a cheese and charcuterie dinner. These things can all last for a few days without refrigeration:

- Creminelli Salami Piccante, a small dried hunter’s style sausage
– Leksands Crispbreads, whole-grain rye crispbread from Sweden
– An assortment of hard cheeses, like Cabot Clothbound Cheddar, Consider Bardwell Rupert, and 3-Corner Field Battenkill Brebis
– My Friend’s Mustard
– Brooklyn Brine Pickles
– Assorted dried fruits and nuts

And earlier today one of our customers pointed out that we have the perfect beer for a flood: 21st Amendment Hell or High Watermelon, a summery wheat beer with a touch of watermelon.

Here’s hoping that this all becomes totally unnecessary….

Matthew Tilden, founder of SCRATCHbread (Bed-Stuy):

Definitley cant go through a good storm without White Russian matarials…

We’re actually offering an Irene survival kit tomorrow and sat at the walk up window: rustic tomato bread soup, un-grilled cheese (ready to be griddled) and a big quart of our new chilled peppercorn hibiscus chai, as we are starting our house Chai program. This one can be drunk on its own, or is perfect as a mixe … Let’s face it, hurricanes when you’re three sheets to the wind seem so much better… Because the last hurricane I went through was in Florida when I had a 150-year-old tree almost fall on me and I watched (tanked of course) my neighbors’ roof fly completely off… this was in Florida when I went through 5 in 7 months…(and I’ll add that Florida sucks… just sayin).

Meg Paska aka Brooklyn Homesteader (Greenpoint):

I suppose my favorite hurricane food and drink would be things that wouldn’t require any refrigeration and would be comforting during the crazy weather. Probably a warm honey and whiskey and a big pot of soup made from all the stuff in the fridge that faces spoilage..right now that would be a collard green, bean and sausage soup with some crusty bread.”

Nelle Gretzinger, co-owner and founder of Brooklyn Farmacy and Soda Fountain (Carroll Gardens):

That’s an easy one:

  • McClure’s Spicy Bloody Mary Mix (with a bottle of vodka, probably Tito’s)
  • The Redhead Bacon Peanut Brittles
  • SlantShack Jerky

There you’ve got your protein to sustain body and soul and a sedative in case it gets scary.

Jordan Silbert, Founder of Q Tonic (Dumbo):

A Dark and Stormy using Q Ginger instead of a ginger beer!

Erin Patinkin, co-owner, Ovenly (Greenpoint):

In times of a hurricane, with windows rattling and rain beating down, I can only think about stocking up on foods that can last any outages and drinks that will help to wile away any hours — that said, I’m going for a flask of King’s County Distillery‘s bourbon, some S’mokra from Rick’s Picks (I can eat that stuff like candy), and a bunch of hard cheeses and cured meats from Eastern District.

Gratuitous wind shot.

Quinn Fitzgerald of Feast Upon (Park Slope):

Whiskey and cured meats.

Mike Kurtz of Mike’s Hot Honey (Greenpoint):

Surviving Irene calls for cheese and beer. Give me some Tickler English cheddar, bread and a couple growlers and I’ll be OK for 24 hrs.

Wen-Jay Ying, founder of Local Roots CSA:

Realistically, I have a lot of corn from the CSA I plan on eating and i”m going to roast a duck to eat over the weekend. Ideally, I’d like a collection of Peter Pan donuts, sandwiches from Ted and Honey, and everything on the menu at Samurai MaMa to eat over the hurricane days. How bout you?

Matt Ross, co-owner of Court Street Grocers (Carroll Gardens):

For me–from our shop: Goldenberg’s peanut chews, our coffee, Faella Mezzi Paccheri pasta, Miccuci puttanesca sauce, probably 50 or 60 Ceci Cela ham and cheese croissants, this peach and tomato salad one of our chefs, Mary, makes, and our Reuben.

Otherwise: banh mi and grandma slices!

Eric Finkelstein: Co-owner of Court Street Grocers (Carroll Gardens):

Polar sodas new piña colada flavored seltzer, cel-ray, those small bananas you can get this time of year, champagne mangos, Havana club rum, water, la Quercia green label prosciutto, Uncle Jerry’s dark pretzels, canned mussels in Galician tomato/ pepper sauce, sweet corn.

Cathy Erway, creator of Not Eating Out in New York (Prospect Lefferts Gardens):

Yikes… For survival in the direst of circumstances? Carrots? (no refrigeration needed), quinoa (good protein source, quick/little cooking required), oats, radishes, citrus fruits. This is tough! Skip the instant cup ‘o noodles, it’s empty as hell.

Jonathan Casteel and Sarah Chaney, owners of Bino:

  • First, we would definitely stock up on a few cans of cat food for our namesake Bino.
  • A case of red, a case of white, a bottle of aged Scotch, a bottle of Armanac.
  • Cheese, crackers, sardines.
  • AND a selection of my favorite ice creams.

Lisa Bolton of SAUL (Boerum Hill) and The Vanderbilt (Prospect Heights)

Dark and Stormy is Saul’s favorite. I’m pretty simple — a good bordeaux on a stormy night is all. If the power is out we would grill some aged ribeye, grab some tomatoes and basil from our garden and have a feast.

Liz Gutman, co-owner, Liddabit Sweets:

Oh, wow!  umm…definitely baking supplies — sugar, eggs, butter, flour — because if I’m low on supplies for a while, I’ll almost certainly want cake at some point. If that’s not an option, a couple dozen Robicelli’s cupcakes should do.  Also, canned tuna (guess I’ll need some for-real food), Sriracha (goes on everything), popcorn (for snacking), and roasted seaweed snacks (ditto).

Also a bottle of Wild Turkey 101, please.

Jen King, co-owner, Liddabit Sweets:

I would definitely have flour, sugar, eggs, vanilla, chocolate, and 1 lb baking butter like Plugara, and 1 lb salted butter for eating. I would also have lots of water, rice, potatoes, greens, canned sardines, and potato chips. And a couple pints of really good ice cream from Bent Spoon.

Nathlie Wiesner, founder of The Stand (Fort Greene):

Lots of lemonade and liddabit candy!

Adam Halvorsen, General Manager of The Brooklyn Kitchen (Williamsburg):

Just some cool shit like a sodastream and some bitters. Pickles and peanuts? You know.

A full-on survival kit from Adam Halvorsen of The Brooklyn Kitchen.

Scott Bridi, Founder of Brooklyn Cured (South Slope):

Cayuga Pure Organics Beans, candy bars from Lidabbits, Red Jacket Orchards juices, P&H Sodas.

Caroline Mak and Antonio Ramos of Brooklyn Soda Works:

Dark & Stormy

[Editor: seems to be the most popular choice! Good place to end.]


What are you stocking up on, people?

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