Oh, jury duty. Every seven years or so, I remember you exist and curse you. Eight in the morning is a bit early for civic duty, if you ask me. I recently served, and was pleasantly surprised to find out that they have wifi now, and also to be reminded that you get a full hour for lunch. A whole hour! Just to eat! And no desk to sit at while shoving something in your face. Where to spend this luxurious stretch? Allow me to suggest:
In case you missed your chance to show artwork to the masses at Northside Art, or in case you had such a great experience then that you'd like to show it off again, you've an opportunity to do so very soon during the course of a slideshow-accompanied potluck feast.
At Slideluck Northside, which will be held on 19 July at Brooklyn Brewery.
To be eligible to show your work there, you need to be an artist based in Williamsburg or Greenpoint, and you need to get your materials in by Monday, 25 June.
Not long ago, I was working in northeastern Thailand and so, thinking I was pretty hot stuff, I was skeptical of the restaurant’s authenticity. One look at the menu proved me wrong—the dishes are painstakingly loyal to northern and northeastern Thai cooking traditions. But for someone who loves Thai food and eating adventurously, I remember a lot of food scaring the life out of me in Thailand. I wondered, if his restaurants are such massive successes, diners of all types and tastes must like them—so how true to the execution of these dishes can Ricker be without intimidating his customers?
“We would get emails from all sorts of people saying how our scones changed their life,” gushed Kulaga, a silky-haired 33-year-old. “So we wanted a place where we could meet people and serve as a home for the company.”
While other activities at the festival include a “Hamageddon” and a “Hot Sauce Takedown,” the chief goal of UrBARN is to educate. (There's plenty to eat from the 75 participating food vendors, including Momofuku Milk Bar, The Spotted Pig, Mile End and Roberta's.) Over a year of collaborating, Just Food and Surefly determined to capture the mission of Just Food's work in a visual and interactive display. To that end, the activities at UrBARN include a demo with Fleisher's Meats, a “CSA Smackdown,” and a “Wiggly Worms” composting how-to. In addition, the festival is making a donation to the nonprofit organization.
Heady Topper is an 8% ABV Double IPA that's sold in 4-packs of 16oz cans, and unlike any other beer sold in cans, this one, as per the big letters right around the rim, is not meant to be poured into a glass, but drunk straight from the container. The only time I was lucky enough to get my hands on one, I ignored their command and poured it into a glass. Big mistake: I generally don't mind a little sediment floating around, but I've never seen anything like this—my glass looked like a freshly agitated snow globe. It was intense and, I won't lie, pretty fucking unpleasant.
BBQ Blowout began five years ago, then dubbed “Studio BBQ” as it was held on the rooftop patio of the now-closed Greenpoint night club, Studio B. Since then, it's been at Good Company (previously known as Hope Lounge) in Williamsburg, and it will kick off its fifth season there on May 16th. The theme of this year's food-and-music pairings, say the Bresnitz twins, is all about Brooklyn. Local chefs such as Fette Sau owner Sam Carroll will be on the bill, and Brooklyn-based music acts and deejays as well. Check out the Finger on the Pulse website for the full BBQ lineup announcement soon.
At the moment it's available at only two establishments here in the city, albeit two of our finest: on tap at Bleeker Street's noted beer haven the Blind Tiger Ale House, where a 16 oz. pour will set you back $6.50, and at Breuckelen Bier Merchants, where a pint will cost you $5 and a 64 oz. growler (do it) is going for $16 (less, I assume, if you already have a growler in your possession.)
Keep an eye on these guys—they've got some exciting stuff happening over the next few months, including the first ever bottling of their First Bite Pale Ale, as well as the introduction of two more brand new beers this summer. For now, though, the Eight Legged RyePA should be more than enough to keep you busy.
The event's creator, Elizabeth Thacker Jones, shared her thoughts on how the Food Book Fair got started, and where it might be headed.
Be warned: oyster shucking is not a delicate process. But the challenge of shucking them open yourself can be just as fun as eating the results. Sure, you could always ask the fishmonger at one of the reputable markets listed below to shuck the oysters for you instead; but that would mean schlepping oyster meat removed from their pearly shells. And once you get the hang of cracking them open with a shucker — a sturdy blunt-edged knife — you might not want to stop. Aside from the shucker, which can be found at most any kitchen store (such as The Brooklyn Kitchen), you'll want to stock up on dish towels, too. Grab a pack of a dozen or so absorbent, white cloths, or bar mops, to sop up your "raw bar" at home.
If oysters are best eaten during the cold months, before they go to spawn from May to August, then it's the last call for prime, East Coast oysters about now. The mouthwatering mollusks are on the menus of too many restaurants to name, but we've narrowed down the field to those which really specialize in the art of selecting, shucking, and serving them ice-cold. A real New York institution, the oyster bar was among the first types of eating establishments in the city – and it was one of the first street foods, too. The borough's shores were so rife with oysters that they were often served at an all-you-can-eat price. Nowadays, freshly-shucked half-shells command a pricier sophistication, but there's a mini-Renaissance of neo-oyster bars in Brooklyn that evoke this earlier heyday. Here are some of our favorites. Check back on Monday for a list of trusted fishmongers to buy oysters from to shuck yourself.
You can see pictures of their beautiful copper still below. I did manage to get a little sample of the Due North rum, and it's no joke—a good sipping rum made with fair-trade sugar can harvested on small family farms in the Himalayan foothills. I'm telling you, this shit is ARTISANAL. Though they aren't open to the public quite yet, they're working on getting the paperwork in order to open a tasting room in the near future. Yet another reason to scam free bus fare to Red Hook out of those IKEA buses.
Apollo is a wheat beer that’s brewed with a traditional strain of Bavarian yeast and a decidedly light touch of understated German hops. It clocks in with just 11 IBUs (that’s International Bittering Units), a far cry from the heavily hopped Imperial IPAs that have routinely surpassed 100 IBUs in recent years.
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