goodyoga owners Flannery & Ray are so zen that while you were doing your goodflow you probably didn’t notice there was an annoying landlord dispute happening at the Calyer St space. They are putting all that bad energy behind them and have moved into a brand spanking new space at 114 Greenpoint Ave and are hosting classes at The Wythe Hotel (80 Wythe Ave) in Williamsburg! And there is talks of a sauna!!!
It was a wonderful evening at Good Yoga (73 Calyer St) for Sunday Supper #6 with Chef Brenna White of Honey and Fig. The space was perfect for seating and serving such a large supper and the food was perfectly prepared. The cocktails were generously donated and expertly prepared by Brooklyn Gin. Plus we had beer from Brooklyn Brewery!
The supper began with Roasted Carrot Salad with Parsley and Pomegranate Molasses. Continue reading →
When I am at Indian restaurants I have this problem of licking chutney out of the bowl if I run out of things to smother it all over. I am obsessed. So is Drake from DP Chutney Collective, who is enabling my addiction with a Chutney Class at Good Yoga on 3/14. More info here.
Drake, who lives and runs DP Chutney Collective in Greenpoint, took some time to have a chutney chat with Greenpointers and share a delicious recipe.
Is there anything more annoying than waking up in the middle of the night, eyes wide open, unable to get a wink in? After weeks of this terrible pattern, awake at night and zombie during the day, I had to do something!
I am totally scared of sleeping pills, mostly the sleepwalking – and the suicidal thoughts, so I headed on over to goodyoga. After my fitness challenge at Human@Ease, they offered me a 1 month Yoga challenge, to attend at least 3 classes per week. I turned it down at first because of the time commitment, but after endless sleepless nights I realized I needed it.
We are excited to announce our next class: Chutney Class with Drake from DP Chutney Collective. The class will take place on Wednesday March 14, 2012, 7pm at Good Yoga (73 Calyer St.) Learn to make and take home 2 fresh chutneys: coriander/mint & tamarind, and one cooked and unusual eggplant chutney, which will be canned. Class is $25 and includes all materials. Limit 12 people. RSVP to greenpointers (at) gmail.com. Our last class sold out quickly so sign-up ASAP.
Some visual credits: I shamelessly stole the poster design from Claire Typaldos, our Terrarium Class Instructor. And Jon Pywell made the awesome jar illustration!
I thought I’d dropped the ball. For a while Good Yoga was serving vegetarian dinners, but when I inquired, chef Moti was gone. Moti! Where are you?
Then I got an invitation to “Moti’s Last Supper” and I was so on it.
Going to Good Yoga is like going to a cozy (and more calm) extension of your own home and Flannery and Ray welcome you in like family. But like all supper clubs, the strangers sitting at the table aren’t family and at first there is some social fumbling. That is what red wine is for. Moti, with his man bun on his head, was busy working the kitchen. I tried my best to get some answers. Moti, who are you? Where are you from? Why are you leaving us? But, Moti was very focused on his preparation and canceling out the background noise that was my voice.
It was presumptive for me to assume he was Indian, even though he looks Indian (in a yoga way.) Rather he is Kurdish, from Israel, but has an Indian spiritual grandmother, with whom he spent time with in India and where he learned some of his cooking. Moti is going back to India and everyone is sad to see him go. How long will he stay? However long he needs to, he explained. I could have pushed and prodded (I am really good at that) but I left Moti to do his thing, for the last time, and remain a mystery to me. You can learn a lot about a person from what they do rather than what they say. In this case his actions resulted in delicious carefully prepared and wholesome food in my mouth.
Moti makes an art out of preparing vegetables, which is true vegetarian cooking at it’s finest. I don’t want fake meat and deep fried starch. I love vegetable and they don’t need to be masked with heavy sauces or cooked down until oblivion. Moti lets vegetables be vegetables, the best that they can be.
First Course: Cauliflower Couscous, Fennel Pesto, Olive Oil Drenched Scallions, Roasted Red Peppers and Eggplants.
I’ll just say one thing: CAULIFLOWER COUSCOUS! It was the texture of couscous and had that delicious raw cauliflower flavor. Bringing out the delicate flavor of couscous is difficult, especially when it’s on the same plate with pesto and roasted peppers, but it was all there and that plate was happy together.
Second Course: Spinach Salad, Raw Green Peas, Beets, Kohlrabi with Pistachio Ginger Dressing
A fresh and perfectly dressed salad with chunky raw vegetable crunch. See body, sometimes I do give you nutritional delicious food. (Just don’t get used to it!)
Third Course: Beet Steaks, Fried Onion, Fried Egg, Spicy Feta, Yaprach (stuffed onion with scallion and celery)
Don’t tell me you can’t fill up on vegetables. The stuffed onion is a traditional Kurdish dish, Moti learned from his other grandmother. It was such a grandma food that makes you full and warm. I could have eaten ten. The beet steaks cooked enough to not be raw but still have a fresh crunch and they had a good sour bite to them.
Dessert: Pear Drunk with Red Wine and Pomegranate Sauce and Whipped Cream
There is nothing better than fruit for dessert with a generous amount of whipped cream. To me the fruit is an aside, in this case, a delicious warm, sweet and sour aside.
Open call for artwork:
Deadline for entries: february 1, 2012
drishti: february 14 – april 2, 2012
focus. provide a focal point. a gathering of attention just beyond. gaze at your third eye.
spectacular views the whole way. perfect weather. beautiful day. take perfect from perfect and only perfect remains.
Proposals for site specific installations encouraged.
Submit up to 5 low res images of art of any media to: marla (at) goodyoganyc.com