Eat & Drink

NYC Hot Sauce Expo Crowns a New Guinness World Record Holder

All photos by Ethan Covey.
All photos by Ethan Covey. www.ethancovey.com

Steve Seabury, Lisa Seabury and Jimmy Carbone host the annual NYC Hot Sauce Expo with the city’s most insane pepperheads. But not every year plays host to a Guinness World Book-breaking record of the most Carolina Reapers (the world’s hottest pepper) eaten.

This year, Wayne Algenio smashed the record by housing 119 grams of the wicked mouth-burner. To see the video and photos of the event, follow the jump.

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Add Salchipapas at Archestratus to Your Greenpoint Bucket List

A full crowd enjoys a poetry reading at Archestratus' Salchipapas event last Friday night.
A full crowd enjoys a poetry reading at Archestratus’ Salchipapas event last Friday night.

Perhaps the only word more fun to say than Archestratus, the cookbook store that creates community and serves Sicilian sweets, is Salchipapas.

Not just the name of street food common to Latin America, Salchipapas is a free event series curated at 160 Huron Street’s increasingly bustling Archestratus on the last Friday of every month. The bookstore-cafe hosts local artists who show off various mediums while patrons peruse the store, buy a drink, or listen to the performers at hand. Sidelined bookshelves make room for ample seating (as they do for Archestratus’ Thursday evening blue plate dinners, another successful program the versatile space allows). Continue reading

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Gastronaut: Kielbasa

various kielbasa
various kielbasa (from left to right): various kabanosy, weselna, mysliwska, wiejska, krajana, kiszka, parowki, parowki drobiowe, krakowska, jalowcowa; photo © Gordon Lingley

Taste, the final frontier. These are the voyages of the new Greenpointers food series Gastronaut. Its continuing mission: to explore strange, new ingredients; to seek out new flavors and new techniques; to boldly go where no food has gone before.

Grilling season is upon us and, since Greenpoint is home to at least seven meat markets, it’s high time you upped your grilling game.

Walking into a Polish meat market can be a bit overwhelming. For starters, most, if not all, of the signage is in Polish and, at least in my experience, not everyone behind the counter speaks English. Don’t be discouraged. With a little patience and this decoder key, you’ll be the star of your summer bbq or picnic in the park. Continue reading

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Get ready for summer at JUS by Julie

According to a pretty credible source, sober is the new drunk. And fresh juices are the new craft cocktails. A new generation of New Yorkers is opting for juice crawls rather than bar crawls to get their social kicks. So, are you ready to swap your Brooklyn Lager for a doctor Earth? Your Ragtime Rye for a ginger turmeric booster? Me neither. But I will definitely head straight for the green stuff in the morning after having a little too much fun at the bar (and I don’t mean the juice bar). That’s where JUS by Julie, with its new location at 629 Manhattan Avenue, comes to save the hungover morning.

Photo via JUS by Julie
Photo via JUS by Julie

Though not a registered stop on the crawl, JUS by Julie is a great place to go if you want a healthy boost before summer hits. We have our very own recently opened Jus by Julie nestled on Manhattan Avenue between Bedford and Nassau. Julie’s juices are blended rather than cold pressed so they might be a little thicker than what you are used to. By blending the whole fruit or vegetable, all of the fiber (read pulp) remains in the juice which will leave you feeling fuller and more satisfied. It might take a little getting used to if you usually go for cold pressed but founder and certified health coach, Julie Maleh, asserts that the fiber left in the juice helps the body to remove toxins and stabilize blood sugar. I haven’t tried it but I imagine this would make a cleanse quite a bit easier to do. And it is prime time for juice cleanses with summer right around the corner. Continue reading

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Weekend Music: Greasy Migas Are the Best Migas (4/29 – 5/1)

taco2It’s music and food pairings at Weekend Music today. Where to find the best local wursts, feijoada, and gumbo, all with live bands to accompany the food.

Plus country rock, funk, and best bets at the WFMU Record Fair, below. Continue reading

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Cannabis Cooking With A Razor, A Shiny Knife at The Brooklyn Kitchen

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When our intrepid group of cannabis cooks walks into the room, we think maybe, just maybe (just for a moment, from afar), that the green spread out across the tables is the real green.

Turns out it’s a more innocuous herb, but that brief moment of enchantment is enough to make us realize we’ve entered a magical land of possibilities. The land of cannabis cooking.

We’re guessing you, in your 420 haze at home, didn’t even know this class was happening in your backyard (at least, that’s what we call Williamsburg when we’re feeling less charitable) — but just barely. Just beyond the BQE lies the golden land called The Brooklyn Kitchen with its massive, well-stocked classroom, and if you’re willing to ford or float across, that’s where a razor, a shiny knife has taken up residence. Details on the next class after the jump. Continue reading

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A Gluten-Free Popup Makes Celiac Dining Easy

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Kings County Supper for Queens and Paupers is a new gluten-free popup run by Molly Franklin, a celiac chef. Franklin had been doing a five-month popup at Cake Shop in the Lower East Side when the opportunity to do a popup at Café Ghia in Bushwick arose. Franklin’s next popup is a benefit for Say Yes to 722, a group working for affordable artist space in Williamsburg.

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Frankel’s: A Modern Jewish Deli Grows in Brooklyn

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Frankel’s storefront, via Facebook

In honor of Passover, which begins this Friday at sundown, it felt only fitting to take a closer look at Frankel’s, the newly opened delicatessen and appetizing shop at 631 Manhattan Ave.

It’s not to say the iconic delis of yesteryears can’t cut it anymore, but there’s clearly been a revival written about aplenty everywhere from The New York Times to Bon Appétit Magazine. But what Frankel’s offers is more than just a good brisket — it’s a modern, younger take on old school dining. Continue reading

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Inside Look: An Interview with Brooklyn Winery Owner Brian Leventhal

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Photo by Rima Brindamour, courtesy of Brooklyn Winery

Brooklyn Winery owner Brian Leventhal is yet another resident with a business in Williamsburg, who makes its northern neighbor of Greenpoint his home. Leventhal and John Stires are the innovators behind the beautiful urban winery and event space, which they started after they visited a winery in New Jersey.

Greenpointers chatted with Brian about the challenges of owning a business that depends not only on the harvest and transport of grapes, but also on the whims of Brooklyn drinkers.

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Fresh Summer Rolls With Sweet & Sour Chili Sauce

Summer roll prep
Summer rolls prep

Spring has officially sprung and that means you’re probably hankering a delicious something full of fresh ingredients to make. Whether you get them from a farmer’s market, or a great local store like The Garden or Natural Garden. Below you will find my take on a refreshing and healthy treat, Vietnamese summer rolls. Warning: these contain a lot of ingredients but the amazing taste explosion makes them worth your time! Continue reading

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