Archive | November, 2013

Red Hook Maker’s Market Holiday Pop-Up Coming Saturday 12/7

25 Nov

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Do you make something awesome? Maybe it’s beaded jewelry, knit winter hats, or crazy-good chocolate caramels? Bring your creativity to the first-ever Red Hook Maker’s Market Holiday Pop-Up on December 7th from 12pm to 8pm at Atelier Roquette at 63 Commerce Street in Red Hook.

Some of this year’s participants include Home/Made, Maker’s Toolbox, Red Hook Winery, Uncouth Vermouth, Saipua, Artemas Quibble, and Kerry Quade. There’s no fee to participate. Contact the Queens of Creative at Roquette Catering if you’re interested in joining.

And if you’re more of a homemade-appreciator than maker, be sure to stop by and start your holiday shopping.


3 Breakfast Dishes to Try at Nightingale 9

24 Nov

The Carroll Gardens Vietnamese hotspot Nightingale 9 made its debut last Winter with a stellar catfish dish, Caramel Berkshire Pork, and unique popsicles for dessert. Then, they moved onto lunch with bahn mi sandwiches and pho. Now, Chef Rob Newton has created a brand new breakfast menu, served Tuesday to Sunday 9am to 3pm.

Here are 3 dishes to check out.

1. Egg Bahn Mi

bfast32. Apple with black rice, ginger cashews and coconut yogurt


3. Vietnamese Omelette with a Warm Baguette


The Pines Debuts a New Fall Menu

19 Nov

mushroomsGowanus restaurant The Pines has changed since its September 2012 opening. They’ve changed their style, their chef, and most recently, their menu, to a Fall 2013 variation. Executive Chef John Poiarkoff creates modern American cuisine, focusing on market-sourced and house-made ingredients.

“It should feel like a dinner party hosted by a thoughtful, talented young chef,” said The Pines co-owner Sonya Farrell.

Each evening, The Pines offers 18 to 20 dishes, all for sharing. I visited for a Fall menu tasting, enjoying dishes like mackerel with uni, horseradish, and seaweed, a decadent homemade agnolotti, and (pictured here) wild chanterelle mushrooms with cabbage, cauliflower, cured boar belly, and a scallion-poblano sauce.

Each dish felt hearty and rich, but still refined, and the portions weren’t meager, like some other restaurants serving up small plates. What made the meal was the wine pairings; each glass something else I had never tasted before. Curated by Zev Rovine, the list only contains natural wines from small vintners, mostly French and Italian.

The cuisine and wine, paired with the cozy atmosphere with a mountain cabin feel makes for a unique Fall dining experience. Check out the full menu here. 


Simple Vanilla Ice Cream Wanted

17 Nov

I enjoy unique ice cream flavors, with chunks of cookie, hot fudge, or brownie batter, but sometimes you want something simple… particularly when pairing ice cream with another flavorful dessert. If a simple white vanilla sounds like the perfect topper to your holiday pie or decadent chocolate tart, go for Brooklyn Bell.

Founders Ron & Katie Cunningham have perfected the old-school, classic variety, with a clean vanilla bean flavor. The duo believes in simple, honest ingredients and high quality product. I like to top off a hot apple pie or crumble with the ice cream, and pictured here is an Apple, Pear, Dried Cherry, & Bourbon Crumble courtesy of the ladies from home/made Brooklyn, topped with Brooklyn Bell Ice Cream at my latest dinner party with The Sauce.

The_Sauce120[Photo by Tiffany Loria]

Found: The Perfect Fall Cider

14 Nov

wolfferI enjoy hard cider during the Fall, but often times cider can be too sweet or too apple-y. That’s why I’m excited to have discovered Wölffer, a Long Island winery with two varieties, white and rose. The rose is an elegant premium sparkling dry cider, sourced from only the best New York State Apples. Plus, I love the gorgeous packaging.

In New York, you can buy the cider at Astor Wines or Chelsea Wine Vault, and in Brooklyn can be found at Brooklyn Wine Exchange. 

Wölffer Estate Winery is perched on a rise overlooking the lush vineyards to the east and the gently rolling Hamptons landscape to the west. Rivaling European wineries, the rustic, Tuscan-style building with its warm ochre walls, houses a lavish tasting room with imported stain glass doors, an expansive portico and underneath is the state-of –the-art winery. It’s owned by Joey Wölffer and Marc Wölffer, children of founder Christian Wölffer, and along with Winemaker & Partner Roman Roth, this team’s innovation/creativity has created a new niche for the winery by the introduction of the two hard ciders.


Join Now: The Sauce

11 Nov

the-sauce-final-logo-100113If you’ve been following Becoming Brooklyn and have attended my meetup events, you probably know that I love getting people together. That’s why I want to introduce you to my latest venture, a lifestyle club called The Sauce.  It’s for those passionate about food, wine, mixology, art, and music. It connects its members with a curated social experience, including access to dinners with star chefs, cocktail parties with top mixologists, and introductions to up-and-coming artists and musicians. The Sauce helps members discover new places, products, and people.

It’s kind of like a supper club… but with more– like art, music, and wine and mixology components. Our first event takes place on November 14th, a Harvest Supper at Atelier Roquette, with cider from Wolffer Cider, ice cream from The Brooklyn Bell, produce from Local Roots CSA, and rides from Uber. We’ll have four local artists on display from Ground Floor Gallery, and even some music from Brooklyn musician Kyle Lalone. The Harvest themed supper will be designed and cooked by the chefs of Homemade and Roquette Catering, Monica Byrne and Leisah Swenson. While seats are full, please let me know if you’d like an invite to the next event.

Email for more details.

Eat Where the Wild Things Are

7 Nov

wild-thing-posterOn Wednesday November 20th, take a culinary journey with Madiba Restaurant, as they offer the third installment of their wine pairing dinner series. They’re teaming up with one of the oldest and most canonical wine estates, Rustenberg Wines for a dinner entitled “Where The Wild Things Are.” The menu will take you from sea to earth, with seasonal South African dishes. Some of the featured items include Ostrich Carpaccio and Cape Seafood Soup.

Through wine pairing dinners like this one, Madiba strives to showcase prominent winemakers from South African Estates, and focus on winemaking style. You can buy your tickets on Madiba’s website, here.

cape capensis