The East River Ferry is already the most pleasant and gorgeous commuting experience, and now it is the most delicious with a new snack bar run by Bench Marc Events. While Karen was making us a Housemade Egg Cream ($3), which blew my mind, she told me that everything on the menu is “made in Brooklyn,” including the McClure’s Potato Chips and the Butter Lane chocolate caramel cupcake we enjoyed on the short ride from Midtown to India St. They better put some extra large life preservers on the ferry!
Lauren and I go way back, like four years or something crazy like that. We met on a double date kind of thing and then I ran into her camping out at Queens County Farm (yes, Queens has a farm). It was right when I was about to launch Greenpoint Food Market and she was stoked to use it as a medium to sell her wicked boiled peanuts and bourbon pecan pies. She sold in many of the markets with her plaid tablecloth and vintage apron, and we even had a catering stint together under the moniker Three Blind Catering.
Lauren’s a tall southern hospitality guru and has since then attended French Culinary Institute, worked the grueling farm stands, tested recipes in the Saveur test kitchen and last but not least, launched a company making and delivering food for babies in the heart of Greenpoint.
Farm to Baby is the latest iteration of the current local, farm fresh, farm-to-table sustainability food movement to hit New York. Lauren takes produce from local farms and cooks up something healthful and delicious, grinds it all up, jars it in cute little mason jars, and delivers it to your baby’s mouth. Launching in North Brooklyn she’s on a mission to make it easy to choose the right food for your baby so he/she doesn’t develop mutant toes and brain dysfunctions due to pesticides and whatever weird stuff your kid will experience consuming food and culture in New York.
Read this interview with Lauren at my blog UpDownAcross, forward to your mommies and mommy-to-bes and try not steal a spoonful when the babe isn’t looking.
Back in November of 2009 Kea wrote a post on a new addition to the neighborhood – The Halcyon Gourmet. A few months ago they moved from their tiny storefront to a bigger spot on Banker Street.
Right now, Halcyon is dine out only. You can order take-out from a pre-set menu or discuss catering options for pretty much any event. Really. ANY event. They will rock it.
According to owner Maria the Executive Chef (partner Archie is the Creative Director), they’ve been doing gigs from allover the tri-state area. It seems they’ve been working on a kickass word-of-mouth and I can see why. The food is delicious!
|halcyon [hal-see-uhn] -adj. : peaceful; tranquil; idyllic; carefree|
I have to really RAVE about the soups though. All homemade and they’re always changing! You really don’t realize how many lunch joints are feeding you canned soup. What’s awesome about Halcyon is you can call in the morning, find out what soups they’re offering, order a quart for the week and pick it up on your way home.
February’s special sandwich in honor of the Met Opera’s production of NIXON IN CHINA is The Hoison Short Rib Bun. Chinese 5-Spiced, Hoisin-Braised Beef Short-Rib with Fennel & Daikon Slaw on a soft bun. The beef short-rib is just seriously bursting with flavor.
I spent a good chunk of time chatting up Maria and JV and they were just awesome people. Even though Halcyon is located in Greenpoint, they are doing business allover. I plan on ordering from them for my next all staff meeting and I’m on 14th Street in the city. I’m sure they’re going to knock it out of the park and make me look great to the staff who are pretty bored with my repetitive wrap platters from the overpriced corner market…