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 →
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.”
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 →
Why drink the artificial stuff when you can make your own all natural soda at home? I want to introduce you local food artisan featured this week on food. curated.: Anton Nocito, the founder of P&H Soda Co., a hand made soda syrup company based in Greenpoint (and first introduced to us at The Greenpoint Food Market)! Anton is on a personal mission to wean soda lovers away from mass produced colas, and to get them to start thinking about making better-for-you sodas at home – sodas made of natural, organic ingredients.
So take a moment to hear what he as to say about bringing back old soda fountain traditions while getting a peek into his production process. I don’t know about you, but I want a hibiscus soda STAT!
To get a bottle of P&H‘s inspired and complex-but-not-too-complex soda flavors, hop on by to Eastern District on 1053 Manhattan Avenue where he brews and bottles his creations. Thanks for watching and supporting our local food artisans.