Archive | September, 2013

Win a Pair of Tickets to The Smith Street Classic

30 Sep

If you’re a Brooklyn cocktail drinker, you’re going to want to stop what you’re doing right now and enter this contest. I’m giving two tickets away to The Smith Street Classic, a cocktail competition event running all through the month of October. Several Smith Street bars will compete for the prize of the best gin cocktail and best bartender, and with a ticket you get to try all four and vote for your favorite.

To enter, comment here with the name of your cocktail of choice, and I’ll pick a winner on October 7th. Good luck!

Screen Shot 2013-09-30 at 5.29.04 PM

2013 Brooklyn Shaken & Stirred is Here (and $10 off for Becoming Brooklyn Readers)

27 Sep

logo

I sipped my way through last year’s Brooklyn Shaken & Stirred event, and now Brooklyn Exposed is presenting the soiree again on October 8, 2013, 6-9pm. Shaken & Stirred is all about celebrating mixology and exposing the very best of the Brooklyn cocktail scene. It’s going down in Gowanus’ Green Building, a giant high ceiling-ed event space, which will be filled with liquors to sample. Some of my faves will be there, like Hunter’s, Brooklyn Oenology, Jack from Brooklyn, and Cacao Prieto, plus small bites from hotspots like Bushwick Kitchen and The Chocolate Room.

Discount for Becoming Brooklyn readers: $10 off with the code BBKLYN

Get your tickets here. 

Bring Shuffleboard Back to Brooklyn on its 100th Anniversary

25 Sep

shuffleboardYou may have heard the rumors about the new shuffleboard club coming to Gowanus– The Royal Palms. The club has been a work in progress for about two years, when the idea first sparked on a trip to Florida, and it’s finally becoming a reality this winter.  The owning duo Jonathan Schnapp and Ashley Albert have overcome their share of obstacles, from obtaining a liquor license to construction woes, but now they can almost feel the propel of the shuffleboard disc. To seal the deal, they are asking for our help in a just-launched kickstarter campaign. As a backer of the project, you could be the first to have your own shuffleboard team or even a drink named after you on the menu.

“We’ve met so many extraordinary people that have helped us turn this dream into a reality. we just really want everyone to feel like they’re a part of it and helped make it happen,” said Jonathan.

The club is going to be an awesome addition to the neighborhood, and here’s your chance to help be a part of their success. Click here to donate. 

jash

Drool of the Day: Atlantic Squid

21 Sep
Squid grilled "a la plancha" with fingerlings, chili and shrimp tapenade

Squid grilled “a la plancha” with fingerlings, chili and shrimp tapenade from Vekslers

Bluegrass, Blues, Bulb, Bake Bonanza

21 Sep

Screen Shot 2013-09-20 at 10.16.54 PMOn September 28th, spend the day in the Summit Street Garden with live music and snacks– whilst stocking up on your own garden supplies. The Bluegrass.Blues.Bulb.Bake Bonanza is a Fall fundraiser, and all proceeds will go to beautifying the Summit Street Garden.

Can’t make it? Support the fundraiser here. 

Saturday, September 28th, 2013
9:30am-4:30pm
Live Music at 2pm
(Rain Date: Sunday, September 29th, 2013)

Summit Street Community Garden
Brooklyn Columbia Waterfront
(Corner of Summit St. & Columbia St.)

 

A Battersby Birthday in Photos

13 Sep

There’s been a loud buzz about Battersby since its opening, and with good reason. While I’ve heard some “meh” reviews as well as “ah-mazing” reviews, I think the key is to go with the tasting menu.  I indulged in the five-course tasting for my birthday. The stars were a black bass served with cucumber, greek yogurt, and cilantro and the creamy and refreshing burrata and tomato salad– (homemade burrata, of course), and finally the chocolatey truffle-like dessert. Also, don’t miss the spicy and citrusy Mezcal cocktail, as well the fantastic glass of Grüner Veltliner, if it’s on the menu. The spot-on service (especially at the bar) and the take-home baggie of biscotti for the morning put an above and beyond feeling to the meal.

photo 1

 

Amuse-bouche

Amuse-bouche

Bread + Ricotta

Bread + Ricotta

Burrata & Tomato Salad

Burrata & Tomato Salad

Summer Squash Salad

Summer Squash Salad

photo 2

 

 

 

Help Fund a Red Hook Film and Red Hook Volunteers

10 Sep

Brooklynite Don Downie was working on an early draft of a script last year, a story about mermaids in Red Hook, when Superstorm Sandy flooded many of his neighbors and friends. He considered shelving the project. After all, who would want to watch a short film about a mermaid in Red Hook in light of everything that had happened?

That’s when the idea struck him for the current story: what would it be like if someone who had lost everything in the storm had the opportunity to confront an emissary from the sea? So he created a film, Pepper and the Salt Sea, dedicated to the people of Red Hook.

But making a beautiful film costs money, so Don and his team created an IndieGoGo crowdfunding campaign to raise funds, and decided to donate a portion of the the proceeds to the Red Hook Volunteers. It’s a fantastic cause, bound to be a fantastic film, and as Don says, it’s “his love letter to Red Hook.” Support the film here and be sure to watch the short video about the campaign. 

Becoming Brooklyn Pickles

9 Sep

photo 3Perhaps the Brooklyn-Canning-Picking-DIY trend got to me, but this weekend, I make my first jars of pickles. The light early September weather and an overstock of mason jars provided the perfect inspiration combo. While I haven’t yet had the chance to try them, since they’re in a deep pickling process, I hope they’ll have just the right amount of sweet and spice that I was going for. Here’s how I made it happen:

The Supplies:

-4 large mason jars

-3 cups of apple cider vinegar

-1 cup white vinegar

-3 cups sugar

-8-10 large kirby cucumbers, sliced

-sliced white onions

-3 cayenne peppers from my garden

-fresh dill

-1 sliced bell pepper (red, yellow, orange, whatever)

-Chopped cauliflower

– 4 tablespoons mustard seed

-3 tablespoons celery seed

-4 tablespoons salt

photo 1

The Process:

To make the brine, I boiled the vinegar with the sugar until the sugar was dissolved. Then I added all spices, onions and hot peppers. You can customize the flavor of your pickles by adding more or less spices than what I used. You can also change the crispness by making the cucumber slices thinner or thicker. After mixing in all the spices, add the veggies you’re picking (for me, cucumbers, cauliflower, bell peppers). Mix into the brine for about 5 minutes, until warmed through. With tongs, place the veggies into your jars. Then, pour the hot brine into the jars, over the pickles. Close tightly, let sit for 4-6 weeks.

photo 2

 

 

Spirit Tasting with Bower Hill Society

4 Sep

bower

Get boozy on September 12, 2013 at 6:30pm with another event from the Bower Hill Society. You’ll have the chance to taste Vya Vermouth and WhistlePig Whiskey in cocktails like the Reverse Whisper Vodka Martini, Manhattan, and a Barrel Aged Brooklyn cocktail. Local bites will accompany the cocktails.

Tickets are $35 and you can buy them here. Based on the past Bower Hill events, I’m sure this will be a good one.