A "food orgy" along the Brooklyn waterfront

Summer has been anxiously knocking at our doors here in New York City in recent weeks. The sundresses and flip flops have made a triumphant and brightly hughed comeback and temps have been flirting around 75. What does all of this mean and what does it have to do with this blog? I will tell you soon, promise!

About 2.5 miles from my front door is a very special fantasyland. A land where everyday new restaurants, boutiques, cafes, coffee shops and bars are opening up it feels like every moment. While at the same time down the street, 4-6 youngsters are attempting to squish themselves into a 2 bedroom ("convertible 3BR") apartment for the chance to live-in (and afford) the experience of living in this magical paradise filled with urban pleasure.

Williamsburg is a large neighborhood in Brooklyn that borders Greenpoint to the north, Bed-Stuy to the south, Bushwick to the east, and the East River to the west. Historically, Williamsburg has been home to many different cultures through the decades including Hasidic Jews, Italians, and Puerto Ricans. However, as the area gained popularity, in the past few years it has quickly become a very happening scene with rising rents and out of place high-rises. Williamsburg has become so popular that when folks find out I live in Brooklyn, they almost always assume it is in Williamsburg. This is because it is a place nowerdays that almost everyone has heard of in some form. It is a scene. It is a destination.


Along the Brooklyn waterfront from April to October, you will find 100+ food vendors, purveyors, and artisans selling their creations from 11am-6pm every Saturday (rain or shine). Smorgasburg is the brilliant brainchild of the Brooklyn Flea founders who took notice that the Flea had become a food destination in my neighborhood of Ft. Greene. 2011 was the inaugural season and drew in tens of thousands of hungry patrons in its 6 month run. I went to check it out on opening day last year and was quickly turned off by the chaos that was before me. Note to everyone: fighting for my food is not my style. Later on in the season, we gave Smorg a 2nd shot and had a nicer time. Yet, their still wasn't much natural flow. The food vendors were generally concentrated in 1 area of the vast outdoor space. This wasn't great because it didn't allow for movement, let alone a chance to taste much of anything due to the crowds. I digress, but that was last year...

Now in its 2nd year, Smorgasburg has made a few tweaks and cuts that we had heard about. This info lead us back towards the East River to give it another chance. So, on a gorgeous Spring afternoon in May, we took the 2.5 mile walk to the waterfront to see what yummy delights we could find.

Arriving a touch before noon, we entered the gated area with empty bellies and high hopes. As a local girl that loves all things food, I wanted this food fair to work. The idea of thousands of people coming together to support and enjoy local artisans and businesses is what this borough and economy are partially built on. Brooklyn is a community that I am so proud to be a part of and I love supporting it in anyway I can.


Divide and conquer is essentially what allows for the most items to be hunted gathered in the most efficient way. As you can see by this photo courtesy of the Smorgasburg site, it can get quite crowded.

THE FOOD:


First up, Doug went to grab some cold sesame noodles($6)from a Japanese food vendor...


While I true to self gravitated toward the grilled meats tent! This was bacon on a stick. We got three hearty bacon kebobs for $8.

After allowing for about 30 seconds of digestion, we took a spin along the back of the space. What a pleasant surprise it was to see that the vendors were all evenly distributed from front to back/side to side. Drink vendors, bakeries, and a plethora of other local artisans were all scattered about in what felt like a well thought out design.


During our stroll, I sampled a bunch of different Kale based snacks. The Krinkles were my fave, so I took a bag home for $5.


Next up was a stop for Doug who opted for the Kelvin Slush booth. This slushy drink was a mix of ginger and citrus ice with fresh raspberries mixed in. It hit the spot on this 80 degree afternoon. At $4 it was a deal.

I hate to give the 2012 Smorgasburg a rave review because my mind automatically thinks that you all will want to go. Yet, I feel I must do it proper justice and be honest and say that this place is amazing! I think that I would go broke if this was a destination on a weekly or monthly basis, but certainly I can say that I could see myself going another time or two before it closes in October. Smorgasburg has now exceeded my expectations that I had in my mind last year when it first opened and redeemed itself in a delicious manner. I look forward to it having a great place in the food culture that continues to evolve in Brooklyn.

Visit the site for further info:
http://www.brooklynflea.com/smorgasburg/

Happy Memorial Day weekend and happy eating!

- Posted using BlogPress from my iPad

Location:Brooklyn, New York

To Yelp or not to Yelp?

There are a few places in this fast paced world where my love of food and passion for writing collide. One of those places is right here in this blog which I just adore. The other is on Yelp.com where I began writing reviews 2 years ago. Actually, it was at a sunday lunch at Lombardi's where my love thought up the idea for this blog. This blog is a direct result of him reading a bunch of my Yelp reviews.
For those of you that are not familiar with Yelp.com, let me quickly fill you in. Yelp is a public website where patrons of different establishments have the freedom to get online to rate and write reviews of these establishments. On yelp, you can find reviews of almost every place ranging from your physician to your manicurist to your favorite local bar. Yelp has become much more popular in big cities recently than small ones, but I would imagine that you could find reviews for anywhere on their site.




(sign in bathroom)
At some point during my "yelping", I began to realize what fun it was to "check in" to local places and review them on site. The more I went out, the more I checked in, and the more reviews I wrote. My reviews quickly became short stories that told of memorable experiences, delicious meals or total flops. I had a platform where i could be honest and i was heard as so many of my fellow Yelpers are. I have read hundreds of Reviews from others and trust many. I have agreed with some and disagreed as well. As a whole though, Yelp is a great platform.
Due to my love for Brooklyn, food, and writing, I became what is known as "Yelp Elite" in Brooklyn in 2011 and again in 2012. What does that mean? I didn't even know at the time, but I was nominated for my reviews and love for all things in my city. I began to get invites to Elite events in Brooklyn for new bars and restaurants pretty quickly after receiving my new title, but never pulled the trigger and accepted. That is until a few weeks ago when I got an invite to an event that I couldn't pass up.
The invitation was for complimentary dinner and drinks at a restaurant named Hopeland that opened up in Boerum Hill in February. New spots on the restaurant scene are scouted out by Yelp head honchos to create a "I scratch your back- your scratch mine" set up. There are anywhere from 2-5 yelp events a month across the tri-state area just like this one. All I had to do was RSVP and wait to hear of I was in.
The event was held on Monday from 7-9pm. It was sponsored by a vodka company and Hopeland. The invite clearly stated that all I needed to do was bring my plus one and $5-10 for tipping the staff. Done! The purpose of these events is clear. Me and my fellow Yelpers attend an event, get wined and dined, and write reviews that hundreds of thousands will read to hopefully drum up business.
The restaurant was adorable and spacious. My plus one that evening was a good guy friend of mine that loves trying new places as much as I do. After we checked in and got our name tags, we were shown the bar and greeted by a charming and attentive bartender that immediately introduced himself and made us 2 signature cocktails. "The Hopeland" was a fig infused vodka with seltzer water and rosemary simple syrup. It was all finished off with the perfect amount of ice and a sprig of fresh rosemary.




As we moved our way toward the back of Hopeland, we were impressed with the decor and the restaurants vibe. We opted for two seats on the covered terrace outback where many other Yelpers were enjoying good company and great conversation. As we settled in we noticed 2 waiters were walking around with platters filled with crostini. While we waited for the food to get to our corner, we enjoyed our first sip of our cocktail. The vodka cocktail was amazing! The rosemary was powerful but not potent or overwhelming. The fig played a beautiful role in rounding out this summer drink. I have to also add that before this evening I was a strict wine drinker, but this was a game changer. I say this with confidence because we each put back 3 each.




The sliced hanger steak crostini was topped with a roasted baby artichoke. I wish that the bread was a little less hard, but the Flavors were fantastic.




Next we tried this roasted red pepper crostini that had a cube of ricotta and a micro sprig of basil on top. Yummy!




For the entree, we were treated to this in house made cavatelli with a slow roasted short rib ragu. It was rich but not too heavy.




Truly the most comforting bowl of pasta I have had in a long time. Just to make sure it was delicious, we had seconds.
There was a third crostini that was a huge hit, so we missed out on that. We also left just before dessert came around. However, I felt that I had seen and eaten enough to be able to rate this new establishment with confidence and honesty. As a bonus I also left this event with a confidence in the Yelp process as well as a confidence in myself to continue to attend get togethers like this one in the future.


Thank you Yelp!
Happy eating to all!


*some photos courtesy of: http://melaniefidler.com

Location:Brooklyn,United States

Home is Where the Hotdog is...

I was a 10 year old pimply, overweight, awkward kid at the time of my first New York Mets game. My father began taking us much younger, but that was my age of my first vivid memory. The field was Shea Stadium and It was a giant that lured me with its lush bright green field. Shea quickly felt like home to me. For 8 consecutive years, I was treated to so many games with my dad at Shea that I lost count. Yet, if I could sum up those years of baseball with him in one word, it would be unforgettable. He died in 2001 and left me with the sometimes painful chore of being a Mets fan.

Visiting any baseball stadium is a tour of all the senses, and Shea was no different. The moment you handed your ticket in and went through security, the smells of grilled hot dogs and sausage and peppers slapped you in the face. Unfortunately, Shea Stadium was closed and turned into a parking lot for the Mets new stadium some years back and Opening Day at Citi Field was in 2009. Although I continue to mourn Shea's demolition for a few personal reasons, I am glad that now in its shadow is another haven for NY sports fans.


Citi Field is not only the new home to the New York Mets, but quickly became the destination for food lovers across the tri-state area. To start off, Danny Meyer-the brilliant mind behind Union Square Cafe, Blue Smoke, and the forever growing Shake Shack empire, teamed up with the Mets to bring a few of his tastiest creations to the masses at Citi Field. Throw in a few pommes frites kiosks, Two Boots Pizza, and dozens of craft beers, you have a gastronomic adventure that even the most particular and stuck up eater will encounter this side of the Flushing Bay.

It has now been a few seasons since Citi Field opened to the public. I have yet to try everything at the park, but certainly am trying. I have had the opportunity to enjoy ribs and pulled pork at Blue Smoke, a juicy Shake Shack Burger and fries, pizza, ice cream, and more chicken sandwiches and tenders than I can count. Yet, nothing compares to the true baseball treats that I crave. Doug joked with me on our most recent trip to the ballpark regarding my game time musts. I realize i am crazy, but there is a definite rhythm to my baseball menu. There are phases (courses if you will) spread over 9 innings and it is broken down below.

1) Usually, a hot dog or 2 is a must before we even hit the seats for first pitch. A beer and fries are usual accompaniments to the Nathan's dogs that I consume as well.
2) Sometime around the 3/4 inning I get up and grab the "snack" portion of the meal. A bag of salted roasted peanuts is a must and always has been in my life. A soft pretzel from the seat vendors rounds it all out.
3) Beer #2 is purchased sometime around the 5th inning and the peanuts are broken open top of the 6th.
4) 7th inning stretch time is usually the wild card and I either go for some carvel or try something new on the sweet side.
*often times I never get to the sweets course bc the peanuts and their salt have sucked the life from me, but so worth it.


Our most recent trip found My Fiancé craving something new. He opted for the pastrami sandwich. This stand is located on the field level and serves pastrami on rye with pickles. It was tasty. It was juicy and made with love, but for $12, I will save that for Katz'.


We both got our beers from the craft beer kiosk next to Blue Smoke on this trip. I tried a Widmer Hefeweizen and Doug got a local IPA. They really hit the spot along side the salty and greasy deliciousness that we indulged in.

The bottom line about eating and being at Citi Field is easy. Come prepared to eat great food, spend even greater prices and enjoy the game with great people by your side. Try it all and pace yourself. Honestly, in summation, if you want Shake Shack, go to Madison Square Park. Opt instead for some Nathan's hot dogs and crinkle fries. This way you will grab and go and not miss 1/2 the game waiting for your burger. (Promise me though that you will try Shake Shack in the coarse of your life, too good to miss!)

Baseball defines tradition in my mind. It is a part of me and the NY Mets will forever be my team. Although I am sad to be without Shea Stadium and my father each Spring/Summer, I keep tradition alive now with multiple outings to the Mets new home at Citi Field. I also keep their memory thriving by experiencing baseball the best way that i can imagine; with my Dad in my heart and peanut shells crunching under my feet.


Happy Mother's Day to all and Happy Eating!!!

Location:Brooklyn, New York

A Protein Punch

As Summer sneaks up on us and the BBQ's of the season amp up, I wanted to offer a recipe for a Summer salad. This dish is something that I created after dining at a local Brooklyn restaurant, Olea. The quinoa salad at Olea was served room temperature with tomatoes, red onion, cucumber, and red bell pepper. It was lightly dressed with olive oil and lemon and was a perfect accompaniment to the 1/2 roast chicken it was served with.


Quinoa has become another member of our family over the past few years. It has changed my perception on healthy grains (i learned quick that it isn't a grain)and is in my rotation often. Quinoa is actually an amino acid-rich (protein) seed that can have a fluffy, creamy, slightly crunchy texture. What made me fall in love with Quinoa was the somewhat nutty flavor it exudes when cooked. Quinoa used to be available only in health food stores, but has become more mainstream in NYC/Brooklyn. You can now find it in most supermarkets and even in some bodegas!

Moving onto our recipe, what sets a summer salad aside from others is the fact that if prepared properly, it can sit out and withstand heat or sunlight during the spring and summer months. The crisp and cool temps and textures compliment the warm/hot barbecued items usually available at summer parties. I think the lemon and red wine vinegar provide a great contrast to the sweet and tangy tomatoes and red onion. I used roasted cauliflower to play off the nuttiness found in both the quinoa and veg. Enjoy!


Quinoa Salad with Roasted Cauliflower

For the salad:
1 1/2 cups dried quinoa or red quinoa
3 cups of water
1 head roasted cauliflower
1 red onion, finely diced
1 pint of grape tomatoes, halved
1/2 cup of parsley, finely chopped


For the dressing:
Juice of 1 lemon
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil with extra on hand to add as you like
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper


Directions:
1) Rinse dried quinoa in and pour into a medium sauce pan. Pour in 3 cups of water and bring to a boil uncovered.
2) Once your quinoa and water are boiling, cover and turn down to simmer. Cook 20 minutes or until liquid is absorbed and germ ring of the grain is visibly separating.
3) While cooking your quinoa, chop up all of your vegetables and roast cauliflower (recipe below). Set aside.
4) For dressing, combine all ingredients in a bowl or in the beaker of an immersion hand blender. Combine all ingredients until emulsified.
5) When quinoa is cooked, remove from heat and keep covered for 5 minutes to allow any extra liquid to be absorbed.
6) Pour cooked quinoa into a large mixing bowl to cool. Set aside for 15-20 minutes while cauliflower roasts. Fluff twice to release any trapped heat/steam.
7)Toss chopped vegetables with cooled quinoa.
8) Pour prepared dressing over vegetables and quinoa and toss to combine evenly. Salt and pepper to taste.
9) Add pre-chopped parsley and cauliflower to bowl and using a spatula, stir to combine.


For Roasted Cauliflower:
1) Preheat oven to 400 degrees.
2) Cut cauliflower into florets and toss in oven proof pan with EVOO, salt, pepper, and garlic powder.
3) Roast for 30-45 minutes or until golden. Set aside.


Tips:

*Serve this salad warm, room temperature, or chilled. In my experience this salad is best the day after or after chilling for a few hours.
*Using a spatula to stir and combine this salad helps to avoid the quinoa becoming overworked or sticky.
*Be sure to allow the quinoa to cool to room temp prior to adding veg and dressing to keep the veg from cooking or becoming limper than desired.

I love summer salads like this much like I enjoy my Asian slaw I've shared in the past. It can serve as a meal on its own or be the side to your lunch sandwich or dinner. I make sure to prepare a large quantity when I make this dish because it can be refrigerated for up to a week and goes a long way for you for not a lot of money.

For more on the health benefits of quinoa, check out the site listed below.

http://www.3fatchicks.com/5-health-benefits-of-quinoa/

Have a great week and happy eating!!!

Location:Brooklyn, New York

The Mystery of the Market

I hope that you are all reading the blog this week while sitting down. I think that it is time for me to admit something to you about myself. Ready? My name is Pam and I am addicted to the Farmer's Market. In all seriousness though, I truly love every single thing about a market. I love the people, the products, and the local/community feel that a green market exudes. There is something so magical and invigorating about going to the Ft. Greene farmers market after the dog park on Saturday mornings.

It is mysterious in a way because I never know what will be offered from week to week. There are staples available pretty much all year round such as apples, cabbage, kale, and root veggies. However, the mystery of the farmers market comes to life around the Spring and Summer harvest season when you never know exactly what is coming. It is because of these reasons and more that we have teamed up with our closest friends to buy into a CSA running from June to October. There will be more on the CSA to come in the summer so please do stay tuned.

On this weekends trip to the market, I picked up our usual apples, milk, and kale. Yet, As I reached the check out to pay for my apples I made eye contact with one of my favorite items of produce for spring...rhubarb!


It had been so long since I had seen the beautiful pink and green tie-dyed stalks of perfection. Oh rhubarb how I've missed you! I hadn't a clue what I was going to do with it that day. All I knew was that I had to take a bunch of the first harvest home with me ASAP. For those of you that aren't familiar with the awesomeness that is rhubarb, it resembles celery stalks, but is longer and doesn't come in a head the way celery does. It is pink and green and can vary from very thin to very wide stalks. The taste is tart and at times bitter which is why you will usually see it on a menu combined with something with more sugar and sweetness. For our purposes this week, we combined this yummy market find with apples for a delicious and semi-healthy crisp.

Apple-Rhubarb Crisp

Topping
3/4 cup all purpose flour
3/4 cup (packed) golden brown sugar
1/2 cup old-fashion oats
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup finely chopped walnuts


Filling
1/2 pounds Golden Delicious apples, peeled, cored, cut into 1/2-inch pieces (about 4 cups)
3/4 pound rhubarb, cut into 1/2-inch pieces (about 3 cups)
3 tablespoons sugar
2 teaspoons all purpose flour
1/2 teaspoon vanilla extract
Vanilla ice cream or frozen yogurt

For topping
Mix first 5 ingredients in medium bowl. Rub in butter until mixture begins to clump together. Mix in nuts. (Can be made 1 day in ahead. Chill.)

For filling
Preheat oven to 400°F. Combine apples, rhubarb, sugar, flour and vanilla extract in large bowl and toss to coat. Transfer apple mixture to 8x8x2-inch glass baking dish. Sprinkle topping evenly over fruit. Bake until fruit is tender when pierced with knife and topping is crisp, covering with foil if topping is browning too quickly, about 45 minutes. Cool 20 minutes. Serve warm with vanilla ice cream.


Adapted from:
Bon Appétit
March 1996

Tips:

* I cut the butter in half for this recipe and doubles the walnuts for a different balance of fat. It didn't get as crunchy all over, but it was certainly a crumble topping.
* I used a mix of apples from the farmers market that included Empire, Mutsu, and Golden Delicious. They created a perfect balance of sweet and tart against the rhubarb.
*i omitted the clove because we aren't fans, but doubled the cinnamon. U encourage you to use any spice as you see fit.


Not only was this a fantastic way to use this rhubarb from the market, but it is a wonderful way to use up any old or damaged apples in your fridge that are bruised or dinged up. As another idea, I have made an apple sauce incorporating rhubarb as well which is lovely with pork tenderloin or chicken. So many options out there with this spring/summer find. I hope you are feeling creative!

Now, don't forget the vanilla Hagen Daz and Happy Eating!!!

Location:Brooklyn,United States