Mmmm… cheese and beer! Eastern District is a favorite Greenpoint specialty food market with particular expertise in craft beer and great cheese. At the Greenpointers Holiday Market, Eastern District will be selling their newly curated batch of gift boxes! Or as we like to call them PARTY BOXES – imagine what a party hit you’ll be if you bring this set to a holiday potluck!!! They are also a perfect host gift, especially if you’re crashing a few days.
You can either grab one to go, or they can ship it to you – how convenient!
Each gift box features a different assortment of delicious items, from farmstead cheeses made in upstate New York, to tasty snacks and condiments handcrafted in Brooklyn.
We love local foods – and your friends and family will love these gifts!
There’s something important going on this month. Something epic. No, I’m not talking about the Government Shutdown. I’m talking about Cheese Month.
Have you been craving extra brie on your cracker and wondering why? Perhaps you’ve been eating parmesan right out of the shaker? Need an explanation? There’s an answer out there, somewhere in the murky light between heaven and space: Cheese-tober.
Cheese doesn’t discriminate. You can have it on a burger. You can eat it fried and breaded as a stick, dipped in marinara or even better, more cheese. You can have it on pizza, inside a hot dog, or on a wooden board if you feel like being classy. You can event add sugar and make it into a cake. This is AMERICA, a fair and free land where any person, big or small, rich or poor, can eat massive amounts of curdled dairy and no one, not even the leanest of vegans, can judge them. If that’s not democracy, I don’t know what is.
It was a great pleasure sampling stroop in Transmitter Park with Carina of Dutch Artisan, who will be sharing a table with Eastern District at our market on Saturday. Like a good Dutch woman she biked to Greenpoint from Park Slope and told me her story while feeding me delicious globs of Dutch Apple Stroop.
I know you are wondering WTF is stroop? Well, it’s not jelly and it’s not jam – it’s its own thing – it’s stroop. It is made of apples from very old trees in Holland, tall apple trees. The apples are boiled down into what resembles molasses and has a sweet and tart prune flavor, and it is perfect with cheese – plus there are lots of great recipes where it can be used as well. I also tried some sweeter stroop, made with beets and apples and now I am enjoying it every morning on my toast. Continue reading →
Fellow block & lot and rooftop chefs: Burger season is upon us. Let 2013 be the year you took your burger to the next level. Your patty prep is key to getting compliments around the grill from your homies! There are a lot of things you can add to your beef before you grill to make it tasty. Start with quality beef. And try some of the following additions to the mix. Just remember to go easy with quantity. If you are using butcher beef, you don’t want to overpower a complimentary flavor with the natural flavor of fresh beef. The following five ways to prep your ground meat are tried and tested, so give these ideas a chance for your next rooftop BBQ.
Half & Half Use 50% ground pork with 50% ground beef. I hear a lot people say this is a Greek version of the hamburger, but my Italian grandmother made her meatballs this way, too. If you do want to go Greek, add some parsley and minced onion and squirt a little lemon on the patty right before you take it off the grill. Otherwise keep it simple with the mixture with good amount of fresh ground salt & pepper.
Soy Sauce Use a tablespoon of soy sauce for every 8 ounces of meat, mix thoroughly. I like to use my hands for all ground beef mixing. Your fingers can mix more efficiently than any stationary tool. Squeeze the beef in both hands in a big bowl. Add some fresh ground pepper, but no more salt. Don’t forget that the soy sauce is all the saltiness that you need. Continue reading →
On Wednesday March 20, 2013 from 6-9pm Adelina’s Fraschetta Romana is teaming up with Eastern District, a nearby Beer & Cheese shop, for an evening showcasing some of our favorite wines and cheeses – at Adelina’s (159 Greenpoint Ave).
For $12 try 3 delicious pairings, available for one night only.
“We believe great food and drink is meant to be simply enjoyed, so the evening will be casual and unpretentious: a chance to try out some fabulous flavors without breaking the bank.”
Anyone in my family (including myself) would love an Eastern District Tote stuffed with goodies from Greenpoint’s premium cheese and beer shop.
The bags include a card which tells a story about each NY made product in the bag!
You can order online, by phone or in person. If you are interested in customizing the gift bags instead of buying the standard offerings, that can also be arranged. Stop by the shop or you can send a request to firstname.lastname@example.org.
The rain returns, the beach is closed, and it’s dark by the time you’re home from work; Fall has a lot to apologize for. Luckily, like all the best apologies, this one involves lots of food: a lot of seasonal products come into their best times around now. While many of us don’t necessarily think of cheese as having a distinct seasonality, many of the incredible farms surrounding the city are currently putting out their best products at this time of year. Courtesy of Beth Lewand, Cheesemonger and owner of Eastern District, here are two great examples of Fall’s best.
The first is a firm sheep’s milk cheese from Vermont Shepherd in Putney, Vermont. Sheep’s milk is the hardest of the main three (sheep, goat, and cow) to procure in volume because sheep have the shortest productive season and simply produce less than other animals during this time. They generally give birth in the late winter or early spring and produce milk to feed their lambs during the spring and summer months when pastures overflow with the grasses and herbs that contribute rich flavors to the resulting cheeses. The wheel we tasted was originally made on May 14th of this year and has aged for exactly 141 days as of this writing, and the farmers tell us that the pastures at that time had lots of plantain and dandelion contributing to the sheep’s diet. The resulting cheese was exceptionally mild and smooth, buttery in a pleasant, clean way, and complex without being weird. A perfect offering for a mixed group that might not be into the funky stuff, and Beth suggested pairing it with one of the many regional ciders being produced in the French farmhouse style – crisp, not too sweet, and with a light, champagne-like carbonation. She extended this to suggest any product in the apple abnd pear family, fresh or cooked, served alongside this universally loveable cheese. Continue reading →
Some of the best snacks are the healthiest and simplest. Peach season is here so make a peach boats! They are succulent, sweet, savory, crunchy and tangy – basically everything that is awesome, in one big juicy bite. A great appetizers at a BBQ, they take no time to prepare. Cut each peach in half and remove the pit. Stuff it with crumbled bleu cheese, top it with almonds (walnuts & pecans are great, too) then drizzle balsamic glaze* on top. That’s it!
Also called Balsamic Vinegar Creme, you can find it at The Garden (921 Manhattan Ave) Or, you can just reduce balsamic vinegar down until it’s thick and syrupy. It last until forever in your fridge and is perfect over ice cream and salads, too.
If Mike Bloomberg were to call me tomorrow morning and tell me my services were no longer required, I’d hardly bother to hang up the phone before marching into the nearest cheese shop looking to resume my old fall-back job as a cheesemonger. Working first for a great small, independent shop and later for Whole Foods, I’ve gained a serious respect for the work that goes into every aspect of producing and bringing to market real cheese, and this is why I went just a bit nuts when I was offered the chance to report in on the Third Annual Cheesemonger Invitational. Located in a hard-to-find warehouse in LIC, It’s an all-night party in the name of real dairy, centered around a competition that puts the spotlight on the people who make up the industry’s most public face. Continue reading →