Greenpoint Fish Brings Sustainable Seafood to Brooklyn

15 Apr

gpAdam Geringer-Dunn & Vincent Milburn, the guys behind Greenpoint Fish & Lobster Co., are on a mission to provide high-quality, sustainable seafood while helping restore our marine and coastal ecosystems. That’s why they’re opening their Greenpoint market (opening soon!), and creating a place for Brooklyn-ites to feel confident about their seafood purchases.

I’ve taste-tested their seafood, from lobster rolls to tuna ceviche, and even spent a Sunday at sea snacking on oysters, and was impressed by the freshness and full flavor of each offering. That’s why we decided to feature them in my next supper club event with The Sauce, Spring Sake & Seafood Pairings Supper on April 22, sponsored by Kitchensurfing. Their delicious fish will be paired with 5 different types of sake. Chef Linda Sarris will create the unique pairings– even including charcuterie from Salumeria Rosi.

Get your tickets here before they sell out.




In My Brooklyn Kitchen: Green Coconut Curry

8 Apr

curryOn a recent rainy Friday night, I decided to stay in and cook something warm and comforting. I whipped up some green curry and posted a photo on Instagram. After getting a few recipe requests, I decided to share it here on Becoming Brooklyn.

Green Coconut Curry (makes two generous servings)


4 ounces Green Beans (like Chinese Long Beans)

3 Cloves Garlic

2 Tablespoons Cashews or Peanuts (I used cashews)

2 Tablespoons Fresh Ginger

1 Bunch Cilantro

1 Lime

1 Yellow Onion

1 Scallion

1 Large Sweet Potato

3/4 Cup Jasmine Rice

2 Tablespoons Green Curry Paste

1 14-ounce Can Unsweetened Coconut Milk

2 Teaspoons Soy Sauce



Cut your beans into 2-inch pieces. Peel and mince the garlic and grate the ginger. Chop the cashews or peanuts until they’re “crumbly.” Slice the scallion into small pieces and separate the white and green pieces. Pick the cilantro leaves off the stems; toss the stems out. Cut the lime into quarters for easy squeezing. Peel and slice the onion. Peel and dice the potato into small chunks.

In a pot, combine the rice, a dash of salt, and one and a quarter cups water. Heat on high until boiling, then once it’s boiling, cover and reduce the heat to let it simmer for about 10-12 minutes. When liquid is absorbed, fluff the rice and set aside. In another pot, heat two teaspoons of olive oil on medium heat. Add ginger, garlic, and white pieces of scallion. Stir and cook until softened– about a minute. Add the curry paste. Stir and cook for another two minutes.

Add a drizzle of more olive oil to the pot. Add the onion and sweet potato. Cook, stirring often for about 5 minutes. Add the coconut milk and soy sauce, plus one a half cups of water. Cook, stirring occasionally for about 10 minutes, until the sweet potato is tender. While your vegetables cook, heat a dry pan on medium heat. Add your chopped nuts and toast until browned. Set aside.

Add the beans to the pot of curry and cook for two more minutes. Remove from the heat and squeeze in your lime juice from the wedges. Fill your bowls with rice, top with curry, then top with cashews, cilantro, and green scallion.





A Space to Know: Bond Street Studio

30 Mar

studioWe all know that in New York, space is hard to come by. Not just your personal space on the subway, closet space, storage, or a one bedroom apartment, but event and studio spaces are too. I recently discovered a rentable event space that’s perfect for photographers, filmmakers, artists, or even private events like dinner parties or wedding receptions– Bond Street Studio. 

The studio sits in Boerum Hill, a super convenient location for most BK neighborhoods with easy subway access. It’s not easily noticeable as you walk on by, but upon entering, you’ll find a staircase leading to a spacious, high 17 foot-ceilinged gallery-esque room, with a clean feel and exposed brick. The space also has a full kitchen for food prep. I could easily imagine the canvas of a studio as an art gallery, a photo class, a unique dinner party venue, or a fashion shoot venue.


The space is owned by Robert DiScalfani, an artist who literally built Bond Street Studio from the ground up with the intent of creating a space that is versatile, visually intriguing & a friendly shoot environment.

My lifestyle/supper club The Sauce is collaborating with Bond Street Studio for an upcoming dinner event. Stay tuned for details and a chance to see the amazing Brooklyn event space.


Where to Eat Right Now: La Nonna Ristorante & Bar

27 Mar

photo 1I wouldn’t say there are many new North Williamsburg restaurants that are first described as “comfortable.” Trendy, yes. Busy, yes. Farm-to-Table, of course. But  restaurants that make you sit back in your chair completely at ease are rare. Not only is La Nonna’s best quality its ability to make its guests comfortable, but it is also beautiful restaurant with well executed cuisine.

Polipo Alla Griglia

Polipo Alla Griglia

La Nonna is the second restaurant of the husband wife team (Cono & Anna Morena) behind La Nonna Pizzeria, also in Williamsburg. The space is massive, by Brooklyn standards at 4,000 square feet, with giant windows, but still maintains that cozy little Italian joint kind of feel. I sat in a cushioned corner spot with a view of the entire restaurant. The staff from the hostess to the busers were friendly and welcoming, as if they were inviting you to dine in their own home. Anna and Cono were particularly warm and genuine, checking in often to make sure we were pleased with our selections.

Cavatelli Ai Gamberi

Cavatelli Ai Gamberi

I spotted the octopus dish as soon as I opened the menu– grilled octopus, white beans, red onions, caperberries, parsley, extra virgin olive oil. The dish was one of my favorites, super light and packed with flavor. That course was followed by the scallops, also light and simply prepared, prettily plated on a bed of yogurt sauce. I also tried a hearty cavatelli with rock shrimp, which was served in a rich saffron cream sauce. All pastas are homemade, of course. La Nonna serves a variety of meat  & fish entrees, but I went with the branzino special, which was served unlike most Italian restaurants’ branzino, with yellow heirloom tomatoes and mushrooms. Finally, I finished with a decadent chocolate lava cake, which Anna suggested pairing with a semifreddo– which was one of the best choices we made all night; the cold and creamy semifreddo complemented the warm chocolatey cake. Be sure to enjoy your dinner with wine. The sommelier is super knowledgable and can recommend the ideal wine for any dish.

La Nonna is located at 184 Kent Avenue, and a visit will leave you satisfied, warm, and in a complete state of comfort.


3 Brooklyn Goodies I’m Craving Right Now

24 Mar

I’m always on the lookout for Brooklyn-made goods– especially those that are edible. That’s why I’ve rounded up three of my favorites goodies of the moment.

ginger1. Morris Kitchen Ginger Syrup

Morris Kitchen‘s thick, sweet & spicy Ginger Syrup is a staple in my home bar, not only to concoct boozy drinks like this delightful Pineapple Ginger Cocktail, but also to make a refreshing homemade ginger ale. Ginger’s medicinal properties also make it a fantastic upset stomach-soother. I’m looking forward to taste testing the Spiced Apple Syrup next.

caramel2. Liddabit Sweets Caramel Corn

Caramel Corn reigns as one of my top go-to snacks; I love the crunchy-sweet texture-flavor combo. Liddabit Sweets is taking simple caramel corn to the next level with their extra crunchy mix– salty, with crispy honeycomb bits and a thick drizzle of dark chocolate. For bacon enthusiasts, Liddabit also offers a Bourbon-Coffee-Bacon popcorn variety; they dubbed it the “Breakfast of Heroes.”

fine and raw

3. Fine & Raw Chocolate Bars

My first Fine & Raw Chocolate Bar was a Valentine’s Day gift, and since then, I’ve been buying bars whenever I need a chocolate fix. The Bushwick-based chocolatier makes the most flavorful, richest chocolate bars I’ve ever tasted, in unique flavors like lucuma & vanilla and mesquite. I’m contemplating heading out to Bushwick just to properly stock up.

Celebrate Wine, Oysters, and Virginia at Seersucker

20 Mar

oysterOn top of the usual brunch-lunch-dinner goodness at Seersucker in Carroll Gardens, the restaurant added a Monday night dinner series featuring special one-night-only menus created by Chef Rob Newton. This Monday, March 24,  is extra unique, because guest Chef Jason Alley will be taking over the kitchen; He’s the chef behind Pasture and Comfort, two of the most popular restaurants in Richmond, Virginia. The night will be a celebration of wine, oysters and more from Virginia.

Why Virginia? Chef Rob is a big fan of Virginia wines, and you can usually find some of the state’s best wines on their wine list. We’s traveled to the state often, where he met Jason and his crew, so he’s excited to bring their local flavor to Brooklyn.

Along with wine, they’ll spotlight oysters from Rappahannock, who is on a mission to make Bay oysters consistently available and allow customers to once again appreciate the unique flavors of the Chesapeake Bay region. The meal starts with the oysters, then flows into five courses, including highlights like a Virginia Oyster stew, a grilled strip loin, and caramelized banana pudding.

Make your reservation now on OpenTable— the dinner is $70 per person.

Must-Try: Saxelby Cheesemongers

14 Mar
Anne Saxelby

Anne Saxelby

I feel like I’ve been talking a lot about cheese lately, but I can’t help it. Right now, I’m obsessing over Saxelby Cheesemongers, created by Anne Saxelby. While the cheese retail shop is located in Essex Street Market, the wholesale location or “cheese cave” is in Red Hook, Brooklyn that serves over 100 restaurant clients. Anne comes from a cheesy background, as she worked at Murray’s Cheese in Greenwich Village and interned as a cheesemaker at Cato Corner Farm.

I love Saxelby because of their variety– with cheeses for every palate, whether you like something more simple or more bold and adventurous. You can see their Spring 2014 selections here. Saxelby loves local farms too, working with farms from Maine to Wisconsin to create their cheeses.

Want to give them a try? Join me on March 19th for a Classic Cars and Cocktails event, where we will snack on Saxelby’s cheese, drink cocktails (and the a cocktail class), in Manhattan Classic Car Shop. Get your tickets here. 


Drool of the Day: Tilefish at Vinegar Hill House

12 Mar
The tilefish with mushrooms at Vinegar Hill House in Vinegar Hill.

The tilefish with mushrooms at Vinegar Hill House in Vinegar Hill.

Snack on This: Despana Spanish Foods

11 Mar

despMy Brooklyn-based supper and lifestyle club The Sauce recently discovered our new favorite place to get charcuterie, olives, spreads, and other Spanish foods like marinated white anchovies and Paella supplies… Despana in both Soho and Queens. Aside from being an ideal place to stock up on Spanish goods, Despana also offers a Jamon Carving Class, where you can brush up on your knife skills. And if you aren’t a cook, you can enjoy Boquerones and Tortilla Hispanola at Despana’s Tapas Cafe.

Want to try some? Join me at The Sauce’s Classic Cars and Cocktails event on March 19th. Despana will be providing the charcuterie for the event, along with cheese from Saxelby Cheesemongers. You’ll Learn the art of the perfect cocktail from Domaine Select in the world-famous private Classic Car Club Manhattan. We’ll taste and mix up G’vine GinJune Liqueur & Excellia Tequila, as well as get a bitters lesson from Brooklyn Hemispherical Bitters. Artwork from Robert Bruno Illustration will be displayed throughout the lofty space, among the cars on display.

Get your tickets here. 

Screen Shot 2014-03-07 at 8.51.47 AM

A New Flavor of Ice Cream Company Moves into Brooklyn

6 Mar
The infamous Sriracha Popcorn ice cream

The infamous Sriracha Popcorn ice cream

If I was forced to choose one food to eat for the rest of my life, it would be ice cream. So any ice cream news (particularly news of ice cream in my neighborhood) catches my attention. That’s why I’m excited about Hay Rosie– a craft ice cream “micro-creamery” that’s slated to open in Carroll Gardens, and will begin producing and distributing in April.

Hay Rosie was founded by Stef Ferrari, a certified Cicerone (which is kind of like a sommelier of beer), who decided to fulfill her retirement life dream early. She went through Penn State’s Ice Cream program and began creating flavors like Mexican Muscovado Caramel and Sage Chocolate Chip. While many ice cream brands purchase a “base” for their product and add to the mix, Stef decided to make her ice cream from scratch, allowing for flavor customization.

“I want to get the most intense flavor out of every bite,” Stef said, seeming to be dreaming up flavors as we spoke. “I’m always thinking about how I can make something delicious into ice cream.” Stef said, then mentioning her “Sriracha Popcorn” creation and her hopes to make horseradish work in ice cream.

Mexican Muscovado Cream

Mexican Muscovado Caramel

Although the Carroll Gardens space isn’t an ice cream shop per se, Hay Rosie hopes to open a tasting room that will be open to the public two days per week. They are currently raising money for this feature on Indiegogo.

If there’s one thing that’s clear in chatting with Stef, aside from her deep passion for ice cream (she was wearing ice cream earrings when I met her), is how much she cares about the Brooklyn community and her residing neighborhood of Carroll Gardens.

“I love this community, and I’m really looking forward to my business being a part of it. I want to work with local producers and educate people about ice cream,” Stef said.

You can learn more about Hay Rosie here, and be sure to check out the Indiegogo Campaign.

Malted Vanilla with PB Honey Swirl

Malted Vanilla with PB Honey Swirl