‘Tis the season of hosting family and friends in your home. As it’s the busiest season of the year with lots on the calendar, we’ve put together a short list of places ready to help you make your loved ones feel catered to with minimum effort on you.
Monger’s Palate builds made-to-order catering platters guaranteed to be a showstopper at your holiday cocktail party or event. Their cheese, charcuterie and crudité platters come with seasonal, fresh ingredients that are carefully curated. Their selection of artisanal cheeses, meats and condiments are prepared to perfectly compliment each other’s flavor. Let them know what wine or beverage you’ll be serving and they’ll gladly customize your order to make your holiday table full of cheese and cheer!
Back in 2003, Bedford Cheese Shop opened its doors in the small mini mall in Williamsburg. The tiny shop was one of the first in the neighborhood to offer specialty cheeses, charcuterie, and packaged foodstuffs. In 2006, the owner Charlotte Kamin moved all the beautiful cheeses to the corner space on Bedford Avenue and North 4th Street. But the space was small, and you often felt a little cramped if more than a handful of customers were in the store. When it came time to renew their lease, she began looking around for a bigger space. Luckily, a larger space opened up just down the avenue at 265 Bedford and the whole shop moved three blocks to its new home last August.
And with everything all settled in, it’s time to really invite the neighbors in for drinks and nibbles. Starting last week, the new Bedford Cheese began weekly themed tastings, and this week, they’ll begin serving their cafe menu. Continue reading →
Last week, Greenpoint Cheese and Meat closed its doors. It was a cheese lover’s dream, and your one stop Greenpoint shop for everything related to it – from meats, artisanal breads, sandwiches, and a well-curated selection of accompaniments and cheese-wares. It was here I discovered my favorite American cheese Kunik, and it was a reliable source for your picnicking needs or last minute gifts.
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I’m going to miss its warm, cozy vibe and the spunky ladies behind it – Jessica and Ursula. But it looks like the legacy of Greenpoint Cheese & Meat will live on in Detroit as Curd & Cured. Continue reading →
“Our farm is in West Pawlet, in southern Vermont. We sell a variety of raw cow’s milk and goat’s milk cheeses, also maple syrup!” – Yvette of Consider Bardwell Farm
The amazing and ever-changing selection of cheese at the Bedford Cheese Shop.
Autumn has arrived, my friends, and as the crisp, chilled air overtakes our fair city, there is nothing I look forward to more than a cheese night at home. We are undeniably fortunate here in North Brooklyn to have access to some seriously special cheese shops. This time of year, I begin favoring bolder, heartier cheeses over the more delicate varieties. I visited our three cheese shops and worked with the cheesemongers to discover some fun and funky cheeses that either just came into stock or are just exceptionally well suited to our autumnal cravings. Continue reading →
Novelist StephanieDanler’s favorite depiction of food in literature comes from the Seamus Heaney poem “Oysters,” which begins:
Our shells clacked on the plates. My tongue was a filling estuary, My palate hung with starlight: As I tasted the salty Pleiades Orion dipped his foot into the water.
Danler mentioned the poem in a panel discussion on food in literature titled “Food and Fiction,” one of the events at this year’s Food Book Fair, which was held at the Wythe Hotel in Williamsburg on May 1st and 2nd.
Danler, who wrote Sweetbitter, was joined on the panel by Jessica Tom, author of the novel Food Whore, and Helen Ellis, whose collection of humorous short stories American Housewife came out earlier this year. Cathy Erway, host of “Eat Your Words” on the Heritage Radio Network and author of The Food of Taiwan and The Art of Eating In, was the moderator.
The sensory richness of the Seamus Heaney poem that Danler cited—“my palate hung with starlight”—set a fitting tone for the Food Book Fair, which felt like a celebration of all that is beautiful in food writing and publishing.Continue reading →
Have you ever been curious about how exactly cheese is made? It is, my friends, a true art form, as we learned Wednesday night at Edible Brooklyn‘s “How To Eat Cheese.”
About 150 cheese lovers gathered at the Brooklyn Brewery, eager to learn about everything cheese-related from some of NYC’s expert cheese makers. We got our hands on all sorts of tasty treats from the cheesemongers themselves, some of which had never been out of the vault! All about the cheese talks after the jump.
Now that it’s light in the evenings and actually fairly pleasant out, it’s finally time to contemplate doing fun things again. Just to ease you back into the swing of things, here’s info on three local dinner events that are worth staying out for over the next couple of weeks:
Done and dusted with your tax return? Pre-emptively spend your rebate on this five-course dinner at Dirck the Norseman (who celebrated their 1st Birthday yesterday…happy beer-day Dirck!). The evening starts with a brewery tour to help you work up an appetite, then diners sit down to enjoy five robust courses (menu above) each paired with a different delicious brew from Greenpoint Beer and Ale Co. The meat-heavy menu isn’t so great for veggies, but beer-loving carnivores will be in seventh heaven!
Picnic season is here! And, just in the nick of time, brand new store Greenpoint Cheese + Meat (192 Driggs Ave) has flung open its doors to provide us with a dazzling array of treats perfect for enjoying in the park on a lazy summer afternoon.
The store is run by friends and business partners Ursula O’Hara and Jessica Mark and, as the name suggests, they’re focusing mainly on specialist cheeses and cured meats (along with some exceptionally lovely Italian olives). Continue reading →
