brooklyn bread 12/16/10 vol. 1 no. 5

Murray McCormack Gray, David Gray, and Sido Klotz at a fundraiser, Eat Pie and Shop, held at PS29 in Cobble Hill last week. Photograph by John Suscovich – see pages 25-26 for more.

Good Food News « Delivered Fresh

BREADBROOKLYN

INSIDE...

Tasty Things To Try This WeekendPAGES 4-5

My Perfect Day... By Craig SamuelPAGE 15

Could You Give Sam A Loving Home?PAGE 17

Behind The Bar At Maracuja With CharliePAGE 37

Thursday, December 16, 2010 « Vol. 1, No. 5 « Free Publication « Brooklyn, NY

Please do NOT pick up this FREE paper unless you want to be inspired and informed by irresistible Brooklyn food and drink.

Thursday, December 16, 2010BROOKLYN BREADPage 2

AlmanacTHURSDAY December 16Partly cloudy

UHigh Temperature: 35Low Temperature: 26Chance of Rain: 20%Sunrise: 7:13amSunset: 4:30pmMoon phase: 71% visible

FRIDAY December 17Mostly sunny

GHigh Temperature: 36Low Temperature: 27Chance of Rain: 10%Sunrise: 7:14am Sunset: 4:30pmMoon phase: 79% visible

SATURDAY December 18Partly cloudy

UHigh Temperature: 35Low Temperature: 28Chance of Rain: 10%Sunrise: 7:15am Sunset: 4:31pmMoon phase: 87% visible

SUNDAY December 19Mostly cloudy

UHigh Temperature: 36Low Temperature: 28Chance of Rain: 10%Sunrise: 7:15amSunset: 4:31pmMoon phase: 93% visible

From The Editors

WELCOME to the fifth issue of Brook-lyn’s (relatively) new food and drink magazine. Whether you are a new or returning reader, here’s a snap-shot of what’s in this issue: there are tasty things to try in the borough this weekend (pages 4 and 5); an events

guide that will have you salivating (page 7); recipes for French onion soup (page 8), Portuguese honey bread (page 8), rye and bourbon cocktails (page 11), amazing Brussels sprouts (page 19), parsnips for breakfast (page 23); an inspiring food tour with the owner of Peaches in Bed-Stuy (page 15); an interview with the man behind the bar, and the renovations, at Macaruja (page 37)... and photographic coverage of events from a celebration of cup-cakes to a pie social at a school in Cobble Hill.

It all adds up to one thing – a celebration of Brooklyn’s diverse food culture... the people who produce the goods, and the people who enjoy them. That’s what makes Brooklyn Bread different from any publication you’ve ever seen.

Our last issue of 2010 will be published on Wednesday, December 23. And then, with the winter solstice around the corner, we are changing our frequency to once a month through early spring. Our first monthly issue will appear on January 27. In between times, you can follow us on Twitter and Facebook, where we will be discussing all things good about food and drink in the beautiful borough of Brooklyn.

Danielle Franca Swift & Jack Wright

Our TeamEditor Danielle Franca Swift

Editor Jack Wright

Project Manager Dan Mathers

Assistant Editor Jon Roth

Contributing Editor Jason Greenberg

Illustrator Liza Corsillo

Advertising SalesErica IzenbergJen Messier

ContributorsBrooklyn Public Library, Emily Elsen, Melissa Elsen, Cathy Erway, Sara Franklin, Sarah McColl, Laura Nuter

PhotographersJen Campbell, Kelly Conaty, Jennifer Forchelli, Justin Nunnink, Lawrence Sumulong, John Suscovich, Allen Ying

Brooklyn Bread is published every Thursday by Brooklyn Bread Press P.O. Box 150026 Brooklyn, NY 11215(917) 740-1072www.brooklynbreadpress.com

Follow us on Facebook @BrooklynBreadPress

Printed on recycled paper using soy-based inks.

Thursday, December 16, 2010 BROOKLYN BREAD

Things To Try This Weekend 4-5How about a couple days filled with treats both inspiring and indulgent?

The Events Guide 7Plenty of ways to enjoy yourself in the week ahead.

Humble Pie 8A weekly helping from the folks at Four and Twenty Blackbirds.

The Cheese Report 8Laura Nuter offers a soup that’s perfect for this cold weather.

Good Bread 8This week, a recipe for Portuguese honey bread.

A Lily And A Loaf Of Bread 11Sarah McColl on the differences between whiskey, bourbon and rye.

A Perfect Day In Brooklyn 15Join Craig Samuel of Bed-Stuy’s Peaches as he plans a day to remember.

Adopt An Animal 17Three adorable dogs need homes and loving owners. Can you help?

Try This At Home! 19Cathy Erway shows us how to enjoy the best food around... in our own homes.

Edible History Of Brooklyn 21The man who was famous for tying salami knots!

From Soil To Plate 23Sara Franklin on how to create a root cellar in your apartment.

The Big Picture 32Comes to you from the Cupcakes take the Cake anniversary party.

Café Of The Week 35We visit Café Regular in Park Slope to say hello and chat to the customers.

Bartender Of The Week 37Charlie Kaim of Maracuja.

Brooklyn Bread Rate Card 39Everything you need to know!

Inside This IssueA smorgasbord of photographs, advice, wisdom and wit!

Cupcakes Take The Cake Sixth Anniversary PartyCelebrating six years of cupcake blogging at The Brooklyn Winery p6-14

Un-Supersize Me: Mini Food Competition And Art ShowHosted by Greenpoint Open Studios & Fowler Arts Collective p16-27

Eat Pie And Shop Hosted By PS29Holiday Gift Fair and Pie Social Fundraiser p25-26

The Foodshed Market At The CommonsEdible delights in Boerum Hill p34-38

Thursday, December 16, 2010BROOKLYN BREAD

Tasty Things To Try This WeekendYour fun guide to some serious eating in the wonderful borough of Brooklyn... by Jason Greenberg

Red Velvet Doughnut at Peter Pan Donut and Pastry ShopGreenpoint’s Peter Pan Donut and Pastry Shop has been serving daily-made, hand-cut donuts and pastries for years and has become famous for it. Regulars and out-of–towners congregate daily around the retro-vibed stools which stand around the S-shaped counter. They come for the great coffee, off-the-menu breakfast sandwiches and an assortment of pastries. Owner Donna Siafakas and her husband run the shop and are still using a 59-year-old rec-ipe to create their donuts. The focus is, and always has been, on making the best donuts by hand, despite the difficulty of staying true to tradition and maintaining the high qual-ity. Among the 20 or so varieties (including seasonal specialties) the red velvet donut, which you are unlikely to find anywhere else, might be their masterpiece. It is lightly glazed and each bite is sweet with a hint of cocoa flavor. For a mere 90 cents, you should probably grab a few. You’ll thank us. Peter Pan Donut & Pastry Shop, 727 Manhattan Avenue, Greenpoint, 718-389-3676.

Porchetta at BKLYN LarderAfter pioneering the new crop of pizzerias in New York, owners Andrew Feinberg and Francine Stephens opened BKLYN Larder across from their Flatbush Avenue institu-tion, Franny. Many of the products used at Franny can be found at BKLYN Larder, a specialty market with a heavy hand in Ital-ian products. The store offers an assortment of dried pastas, cured meats, small produc-tion artisanal cheeses (kept in a custom-made cheese room), housemade gelato and prepared foods like beef, veal and pork

meatballs, duck confit and a delicious por-chetta. A Central Italian specialty, porchetta is slow-roasted pork that is generously sea-soned with herbs and spices and then typi-cally sliced thin. The Larder’s version is a five-day process using Heritage pork, Tus-can fennel pollen and garlic. It is available by the pound or as a sandwich. The sandwich is created by toasting sliced bread rubbed with raw garlic, adding slightly warmed porchetta, a drizzle of olive oil and a pinch of sea salt. It is then pressed thin on a panini press, resulting in a crusty, buttery melt-in-your-mouth sandwich that’s bursting with flavors. And keeping with its commitment to sustainable and local products, BKLYN Larder was awarded a snail of approval from

It takes a lot more effort to make your own donuts... taste these creations at the Peter Pan Donut and Pastry Shop and you’ll soon realize it’s well worth it.

Above: Sensational chocolate from those talented boys at Mast Brothers. Perfect for gifts, perfect for you!

Enjoy classic whiskey cocktails at Dram, on Williamsburg’s south side, or try their new concoction, the Madero Road, invented by one of the bartenders.


Slow Food NYC. BKLYN Larder, 228 Flatbush Avenue, Prospect Heights, 718-783-1250, bklyn-larder.com. Almond and Sea Salt Bar from Mast Brothers ChocolateThis masterpiece is made with organic cane sugar, hand-harvested French sea salt, organically raised almonds from California that are roasted in olive oil, and crumbled on top of a single-origin Dominican Repub-lic dark chocolate made from beans that are roasted, cracked, winnowed, aged and stone-ground here in Brooklyn. The ingre-dients listed on a Mast Brothers chocolate bar reads like an artisanal guidebook for ethical food lovers. Even a small break of this shiny bar releases an intense aroma. The taste is tart, slightly acidic and salty with a rich deep chocolate flavor that melts and slowly lingers in your mouth. A Her-shey’s bar this is not. Mast Brothers Chocolate, 105 North 3rd Street, Williamsburg, 718-388-2625, mastbrotherschocolate.com.

Northern Fried Chicken at Brooklyn BowlBrooklyn Bowl offers many things – music, beer, bowling, big-screen TVs. In short, it’s an orgy for the senses. However, skipping the food by the brothers Eric and Bruce Bromberg who operate the Blue Ribbon restaurants, would be an unfortunate mis-take. The menu features options like several

French bread pizzas, an oyster po’ boy, ribs and mac and cheese, but it’s the northern-style fried chicken that makes the rest of the menu’s items simply fade away. The chicken pieces are soaked in egg whites and then dredged in a flour mixture that contains their secret ingredient, matzoth meal. This cre-ates a perfectly crispy crust with each bite. They are then dusted with a special season-ing unique to Brooklyn Bowl and served as

Below: You’ve heard all about southern style... how about trying some Northern Fried Chicken at Brooklyn Bowl, in Williamsburg. Try it and you might never head south again.

Not your average piece of porchetta... BKLYN Larder, in Prospect Heights, offers extraordinary choice cuts.

a platter for a group (with white bread and honey) or as a dinner for one (white bread, mashed potatoes with gravy, collard greens with bacon and a side of honey). Crispy, salty and incredibly moist (even the white meat), it’s everything you want a perfect piece of fried chicken to be. White meat, dark meat or a little of both – however you order, it’s a strike... Brooklyn Bowl, 61 Wythe Avenue, Williamsburg, 718-963-3369, brooklyn-bowl.com.

The Madero Road at DramOpened this past March, Dram, on Wil-liamsburg’s south side, features a constantly rotating menu of seasonal and original spe-cialty cocktails. Bartenders craft cocktails with as much thought and care as a chef creating a dish for a restaurant menu. The Madero Road, currently a highlight, was dreamed up by bartender Jeremy Oertel. It features lapsong souhcon infused repre-sado tequila, orange bitters, cocchi Ameri-cano (an Italian aperitif wine), Benedictine and dolin sweet vermouth. The result is an intense layering of flavors. Sweet, bitter, smoky and refreshing, its served ice cold in a coupe glass. A thoughtful drink, for a thoughtful late-night conversation. Dram, 177 South 4th Street, Williamsburg, 718-486-3726, drambar.com.


Cupcakes Take The Cake Sixth Anniversary Party

Tuesday, December 7 at the Brooklyn Winery

Nora Vetter of Nibbles by Nora

PHOTOGRAPHS BY JOHN SUSCOVICH

Cupcake groupies of the world unite

Jennifer Santana, Yuri Sieman of Baked In A Cup

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The Brooklyn Food & Drink Events Guide’Tis the season to indulge yourselves... here are some tips on doing that, and also supporting local businesses

12/11–12/23 SOLA’s 12 Days of ChristmasShops of Lewis Avenue (SOLA) Merchants Association invites you to 12 Days of Christmas. Peaches will host “Holiday Mixology” on 12/16 where you will learn how to make holiday cocktails. The event runs from 7-10pm and features half-price drinks. Head over to Bread Stuy on the 19th from 2-6pm for “Ginger Bread Stuy” where you and your family can build and deco-rate gingerbread houses and then bring your yummy masterpiece home. For more information and a list of participating mer-chants visit bedstuyblog.com.

12/18 Fresh Donuts With The Creator Of “Who Needs Donuts?” At Brooklyn FarmacyMark Stamaty wrote and illustrated Who Needs Donuts? for publication in 1973 – it’s technically a children’s book, but crack it open and it can hold the most serious grown-up’s attention for hours. Well-known for his work in the Village Voice and his strip in the New York Times Book Review, Stamaty will be on hand to discuss his work, his thoughts on donuts, and more this Saturday. You can pick up a signed copy of his book (back by popu-lar demand after 30 years) and enjoy some of the best donuts in the borough courtesy of the Peter Pan Donut and Pastry Shop. Event begins at 10am. Brooklyn Farmacy, 513 Henry Street, Carroll Gardens, 718.522.6260, brooklyn-farmacy.blogspot.com.

12/19 Brooklyn Brewery’s “Real Estate” Brooklyn Brewery’s free live music series Local X Local celebrates the best in locally brewed arts, music, beer and bites. The final installment of the 2010 season will be held at Brooklyn Bowl, featuring music from Real Estate, $4 Brooklyn Lager, and chips and artisanal salsa from The Brooklyn Salsa Company. Event begins at 7pm. Brooklyn Bowl, 61 Wythe Avenue, between N. 11th and N. 12th, Williamsburg, brooklynbowl.com/calendar.

12/19 First Annual Beerfest at Roberta’sHead to Roberta’s for a beerfest where eight teams compete for prizes, music plays all night and you can soak up all that beer with some of the tastiest pizza in the borough. Roberta’s, 261 Moore Street, Bushwick, 718-417-1118, robertaspizza.com.

12/19 Cookie Takedown At The Bell House The holidays are a time for baked goods. The

thing about baked goods is you can never have enough. If you’re looking for a real cookie convention, don’t miss the Cookie Takedown at Bell House. There will be an all-you-care-to-eat spread of 30 different kinds of cookies to enjoy. If you arrive dur-ing the first hour, you can wash down that sugary goodness with free Egg Nog (with a little extra nog provided by Bulleit Bour-bon). Guests can also enter a free raffle to win a five-piece Anolon Bakeware set. Event begins at 6pm. The Bell House, 149 7th Street, Gowanus, 718-643-6510. Tickets available at the-bellhouseny.com/calendar.

12/19 Last New Amsterdam Market Of 201 The New Amsterdam Market promotes regional economic development by support-ing small businesses dedicated to creating local food systems and to reviving the thriv-ing culture of the urban public marketplace. Stop by between 11am and 4pm to pick up fresh bread, dairy, wine, meats, fish and all kinds of organic edibles. Local vendors include Fine & Raw Chocolate, Brooklyn Cured, Home/Made, Kombucha Brook-lyn, Schoolhouse Kitchen, and Liddabit Sweets. Some merchants are taking holiday pre-orders on select goods including Seedy Gift Baskets from the Hudson Valley Seed Library and discounted Bellwether Cider,

so visit newamsterdammarket.org to make an order! New Amsterdam Market, South Street and Peckslip by the Fulton Fish Market, (212) 766-8688, newamsterdammarket.org.

12/20 Whiskey Tasting At Sycamore Looking to wet your whistle and learn some-thing too? Head over to Sycamore in Ditmas Park for the first installment of their Whis-key-Tasting Series and explore the world of Irish Single Malts. Sycamore’s whiskey expert Dave Mahler will take you through a docket of single malts including Connemara, Knappogue, Michael Collins, Clontarf and Tyrconnell. The cost is $25 per person, and complimentary snacks are included in the tasting. Spots are going fast, so sign up now! Sycamore, 1118 Cortelyou Road, Prospect Park South, 347-240-5850, sycamorebrooklyn.com.

12/21 World Dumplings Cooking Class at Brooklyn BraineryThis coming Tuesday, the Brainery’s World Dumplings series turns to Japan and China. Learn about gyoza ( your standard dump-ling), as well as wontons, shumai and the awe-inspiring soup dumpling. Cost of the class is just $15! This class meets at The Gowanus Studio Space, 166 7th Street, Brooklyn, brooklyn-brainery.com.


Cheese Report

Humble Pie Good Bread

By Emily and Melissa Elsen, of Four and Twenty Blackbirds,

439 3rd Avenue, Gowanus

WE’VE been nerding out a bit lately on some text-book-style,

scientific insights on pastry. Not to get all molecular or anything, but there is quite a bit of docu-mentation available on the sci-ence of baking. Right now we’re pretty excited about On Food and Cooking, The Science and Lore of the Kitchen, by Harold McGee, first published in 1984. It’s really like a textbook of food science and history. We’ll save the science for another day and share an excerpt on the history of the wonderful word “pie”...

“The English word pastry, Italian pasta, and French pâte and pâté all go back to a sugges-tive group of ancient Greek words having to do with small particles and fine textures: they variously referred to powder, salt, barley, porridge, cake, and an embroi-dered veil. A later Latin derivative, pasta, was applied to flour that had been wetted to a paste, then dried: it led to Italian pasta and to pâte meaning “dough”. Pâté is a medieval French word that was given originally to a chopped meat preparation enclosed in a dough, but eventually came to name the meat preparations itself, with or without enclosure.

“Pie was the near equivalent of the original pâté in medieval English, and meant a dish of any sort – meat, fish, vegetable, fruit – enclosed in pastry. The word had less to do with doughs than with odds and ends: it came from magpie, a bird with variegated coloring that collects miscella-neous objects for its nest.”

Now you know!

By Laura Nuter, of Grab Specialty Foods,

438 7th Avenue, Park Slope

I DON’T know about you guys, but this kind of bone-chilling weather makes me crave a nice, hot and hearty bowl of

soup. Not a cup... a bowl. I want it as my main meal, with a few slices of crusty bread, sitting in front of the fireplace with friends and a glass of red wine by my side. Needless to say, it must be loaded with cheese!

French Onion Soup (serves 6)

3 large yellow onions, cut through the stem, then sliced in the same direction 1/4-inch thick

Portuguese Honey BreadFrom Gourmet, 12/06Yields: 6 small loaves

2 1/2 sticks unsalted butter3/4 cup dried cranberries or dried sour cherries3/4 cup chopped mixed fine-quality candied fruit1/4 cup Port1 1/4 cups walnuts4 1/2 cups all-purpose flour1 teaspoon salt1 tsp baking soda1/2 tsp ground ginger1/2 tsp ground cinnamon1/4 tsp ground cloves1 cup sugar3 large eggs3 tsp active dry yeast1/4 cup warm water3/4 cup molasses 1/2 cup mild honey6 small metal loaf pans

Preheat oven to 325°F. But-ter loaf pans. Bring cranberries, candied fruit, and Port to a sim-mer in saucepan. Remove from heat and set aside, covered.

Pulse walnuts in processor. Add flour, salt, baking soda, and spices and combine.

Beat butter and sugar in a bowl until pale and fluffy. Add eggs 1 at a time, beating well.

Stir yeast and warm water in a small bowl and let stand until foamy, about 5 minutes.

Add a third of flour mixture to butter mixture and mix at low speed until combined, then add molasses and mix. Add half of remaining flour mixture and combine, then add honey and mix until incorporated. Add yeast and remaining flour and mix until combined, then stir in candied-fruit mixture.

Divide batter among pans, smoothing tops. (Do not let bat-ter rise.) Bake 50 to 60 minutes.

3 tbsp butter (unsalted)1/4 port wine1 tbsp dark balsamic vinegar2 quarts chicken stock (homemade or organic)1 1/2 garlic cloves, minced1 bouquet garni Kosher salt to tasteFreshly ground black pepper6 slices of toasted pane sesame bread, approximately 3/4 inch thick1 1/2 cups Cave Aged Gruyere cheese, grated1/2 cup Parmigiano-Reggiano, grated

Use a large 6-quart Dutch oven or large stock pot. Heat butter over medium heat. Add the onions all at once, coat with the butter and stir frequently for about 20 minutes or so, making sure the onions do not burn and are an even dark, golden color. Turn up the heat to medium-high and add the port wine and vinegar, scraping and lifting the caramelized onions and butter off the bottom of the pan. Add the chicken stock, bouquet garni and garlic and bring to a boil.

Cook for about 10 minutes at higher heat and then reduce heat and add salt and pepper and let simmer for about 45 minutes to an hour, skimming off any foam that rises to the surface.

Remove the bouquet garni.Mix the Gruyere and Parmi-

giano-Reggiano together.Preheat the broiler.Place the crocks on a cookie

sheet. Ladle the soup into the 6 ovenproof crocks, filling to one inch below the top of the crock. Place the toasted sesame bread into the bowls on top of the broth and sprinkle about 1/4 to 1/3 cup of Gruyere and Parmi-giano-Reggiano mix onto each slice. Place under the broiler for 3-4 minutes or until the cheese melts to a crispy golden brown and bubbles around the edges.

Allow the soup to cool for 3-5 minutes prior to serving.

Serve with extra toasted ses-ame bread on the side.

TWITTER BREADCRUMBS GreeneGrocery Recipe: Roasted Plums and Creamy Chai Rice Pudding http://fb.me/LB9EzAEA Dec 12th.

ruthreichl Dreary day. Crying sky. Giant puff of pancake from the oven, drizzled with lemon, dusted with sugared berries. Sunshine on a plate. Dec 12th.

ChristineMuhlke The next-to-last Field Report! Satsuma season in New Orleans w an accidental farmer: http://nyti.ms/eiQQap Dec 9th.

RuthBourdain Cupcakes are the opiates of the masses. Dec 9th

HRNupdates Did you see Amy & Romy from Purple Yam on NY1 this morning? Check them out on HRN from 06/2009 before they opened http://tinyurl.com/2ea92rb Dec 8th.


The ONE-STOP SHOP for a greener home & life

Green in BKLYN432 Myrtle Ave (b/w Clinton & Waverly)www.greeninbklyn.com 718-855-4383

Holiday hours: Tue to Fri 11-8 � Sat 10-8 � Sun 11-6

Green in BKLYN invites you to stop in for holiday gifts and a chance to win a little something…

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Cupcakes Take The Cake Sixth Anniversary PartyTuesday, December 7 at the Brooklyn Winery

Melissa Zhang with a Nibbles By Nora cupcake Grace Hinra-Czkelab, Debbie Kim Shari Ledguster, Shirley Renelique

PHOTOGRAPHS BY JOHN SUSCOVICH... TO ORDER COPIES, PLEASE CALL (917) 740-1072


Christina Wyman, Mandy Kessler Annette and Frank Villaverde of Ladybug Luggage

Melanie Hopkins, Elena Soderblom Colleen Multari, Sara Farrell

Erik Trinidad, Kirsten Teal


Patrick Gonzales, Anna Camba


Rudy Martinez, Spencer Blank of Man Bakes Cake Jenesy Claire, John Stiles of Brooklyn Winery Misty Martin, Lara Rhyner of Magnolia Bakery


A Lily And A Loaf Of BreadThe story of whiskey, bourbon and rye... by Sarah McColl

DAVID Moo, co-owner of and bartender at Quarter, was gracious enough to shed light on an issue that’s flummoxed me for years: what the heck

is the difference between bourbon, whiskey, and rye?

The simplest answer, to get us going, is that whiskey is a general term that encom-passes seven types: Scotch, Irish, blended American, blended Canadian, Japanese, bourbon and rye. Moo and I are talking about whiskies made stateside, for which we have to go back to the early days of the Scots and Irish settlers who were accustomed to mak-ing it from barley. Nothing if not resourceful, they began making alcohol from grains they could grow well on this side of the pond: corn and rye.

Since then, our Congress has defined what constitutes bourbon, and rye. Each brand of liquor uses its own signature pro-portions, but the basic recipe, or mash bill, is set in stone: “For something to be called bourbon, the mash bill has to contain at

least 51% corn and no more than 80% corn. The other 20% can be either rye or wheat,” explains Moo. The same ratio goes for rye. “It has to be at least 51% rye and it can’t be more than 80% rye.” The other 20% can be either corn or wheat.

Next comes distillation and after that, aging. “The real character from these whis-kies comes mostly from their barrels,” says Moo, and there are a set of rules there, too. “They have to be aged in new, charred, American oak barrels.” The char master uses a flame-thrower to scorch the inside of the barrels, the thickness of which is graded on a numbering system. “What they are gener-ally looking for is char number four,” thus explaining the name of the bourbon-loving restaurant on Smith Street. Who knew?

The barrels are then filled with distilled spirits, which we wouldn’t yet call whiskey. In the case of bourbon, it’s simply unaged corn distillate (or moonshine). Cork up the distillate, wait at least two years and what you’ve got is bourbon. Although here comes another rule: if it’s aged less than four years,

it has to say so on the bottle. As a result, most all bourbon and rye is aged at least four years.

But there’s one final myth to bust: There’s no Congressional law regarding provenance of bourbon or rye, in fact, “it can be made anywhere in the US, including Hawaii,” says Moo. It is in fact, made in Brooklyn. Some of the confusing nomenclature is just geo-graphical jockeying. Johnny Walker Ten-nessee Whiskey, for example, meets all the requirements of bourbon. They call them-selves whiskey to stand apart from their Kentucky competitors. Make no mistake, though, it’s bourbon. “But they might shoot you if you were to say that,” warns Moo.

Classic Old-Fashioned With the back of a spoon or a muddler, dissolve 1 tsp sugar, preferably turbinado or demerara, with 3 dashes Angostura bitters and 1 teaspoon water. Add 2 oz bourbon or rye, ice, and fin-ish with lemon twist.

Monongahela Mule Fill a highball glass with ice. Add ¼ oz lime juice, 1 ¾ oz rye, and fill glass with a spicy ginger beer, preferably Stewart’s or, if you can find it, Barritt’s.

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Copies of this magazine get snapped up fast...But do NOT panic,

dear reader. If you

cannot find a copy of

Brooklyn Bread at your

favorite food and drink

establishment, book

shop or other fine

store, you can read

every single page of

Brooklyn Bread online.

Just visit brooklynbreadpress.com


Brianne Baier, Jie Feng Rajah Paul, Nerisah Baksh, Tania Sultan

Martin Mueller, Sarina Meanes Emily Hanhan, Gillian Rader

Hiroko Mutoshima, Izumi Shiraishi


Jill Palmer, Alisha Macaulay


EAT IN « TAKEOUT « DELIVERY to Gowanus/Park Slope/Carroll Gardens/Cobble Hill

ENTIRE RESTAURANT IS AVAILABLE FOR EVENTS (GREAT PARTY SPACE!)

Eight good reasons to visit Michael & Ping’s

1. Healthier food – never (ever) MSG

2. Bahn Mi – Slow-roasted pork, char sui, spicy mayo on toasted baguette

3. Tamarind-glazed Spare Ribs – Slow-cooked for eight hours

4. See the magic happen in our 51-foot open kitchen

5. Wood beams + exposed brick walls = cool (but cozy) vibe

6. Great lunch specials – get out of the office already!

7. Enjoy dessert next door at 4 & 20 Blackbirds, Brooklyn’s best pie shop

8. We’re the first Certified Green Restaurant in Brooklyn*

437 Third Ave (corner of 8th Street), Gowanus 718-788-0017

*Admittedly, this doesn’t necessarily make the food taste any better, but it DOES make everyone feel better


Cupcakes Take The Cake Sixth Anniversary Party

Tuesday, December 7 at the Brooklyn Winery

Michelle Stephens, Melissa Zhang, Rachel Kramer Bussel

PHOTOGRAPHS BY JOHN SUSCOVICH

Becca Levin, Laura Vincent, Annie Dolmatch

Allison Robieelli, Rudy Martinez, Matt Robieelli


My Perfect Brooklyn DayCraig Samuel plans a memorable time in Bed-Stuy

I HAVE lived in Brooklyn my whole life and am excited by many of the changes – especially the culinary ones – that have occurred over the last few years. After more than 20 years of cooking at

– and slogging to– some of the finest restau-rants in the world, it’s a luxury to be able to play in my own backyard, as fabulous restaurants, artistic enterprises and, honestly, just great people arrive and add depth and character to what was an unheralded gem.

So, my perfect day? Well, my Jack Rus-sell terrier, Roxie, wet noses my dangling foot when it’s time for her walk so there is no such thing as sleeping in. Somehow she knows it’s my turn, since my wife walked her last night. We’d stroll a few extra blocks this morning to Classon Avenue, where at The Glass Shop, Francesco Agostino pulls some of the best espresso this side of Firenze. I always have an Americano as we chat about the ever-chang-ing landscape of Brooklyn. I am especially fond of small shops like his where the owner’s personality enriches your experience. (I’d rec-ommend this place just to gawk at his super-saturated tattoos.) Before leaving, I’d grab a Manhattan Special Gassosa, which, ironically, is still bottled in Brooklyn.

After years of hitting the ground running in the fast-paced world of fine cuisine, now, as an owner, I pace myself in the morning. On our walk back home I’d listen to the lat-est podcast of “This American Life” as I plan my day. Since this is a perfect one, my daugh-ter would be home from school. I’d rouse her from her weekend slumber, grab the bikes and we’d head over to the Fort Greene Greenmar-ket. While I conduct business with our friends at Wilklow Orchards, she’d stroll through the market and grab her “Greenmarket Junk Food”: Fuji Apple Cider from Red Jacket Orchards, Ronnybrook Chocolate Milk and Wilklow’s addictive apple cider doughnuts. She always gets a dozen and then swings by The Smoke Joint, to share a couple with her older sister, who should, by now, be hard at work. I’d check in with my partner Ben, dis-cuss meeting up later in the day, and then we’d scoot back home so she could get on with her day. Even during a perfect day a high-schooler can only take so much “parent.”

I’d then zip over to Peaches, where the jazz band, The Afterwork Collective, would be in full swing. I’d greet the regulars, check in with the kitchen and head over to Bread Stuy, our next-door neighbor, for a slice of Hillary Por-

Craig Samuel at Peaches – his day would start with dog Roxie and end with pizza. Photograph by Kelly Conaty

ter’s famous Pumpkin Bread. Her husband, Lloyd, the unofficial “mayor” of Bed Stuy and his brother who was just nominated for a Grammy (Water by Gregory Porter – get it!) crack me up with their banter as they catch me up on what’s going on in the Stuy.

Then – business, business, business – Redacted! It’s unavoidable. Somewhere in here I grab doubles from Trinidad Golden Place on Nostrand Avenue, a lunch almost light enough for me to avoid the elliptical machine for another day. Now, THAT would be perfect. Maybe I snack a nibble of Extra Hot Chicken and collard greens during a pit stop at Peaches HotHouse.

Dinner would be my younger daughter’s choice, and knowing her, we’re having Viet-namese or pizza. It’s pizza. Choosing between our three favorites – Saraghina, Lucali and Roberta’s – is made easier by my desire for an under-the-radar experience (hard to achieve at Saraghina, two blocks from Peaches in a neighborhood where everybody knows your name), and something low-key and relaxing (have you ever been to Roberta’s?). So, as we walk through the door of Lucali, Mark would look up from carefully handling nearly every pie that enters and exits the brick oven that he built with his own hands. He motions us to come up to his pizza table.

“How’s business?” I ask.He shrugs and says with a reserved mod-

esty, “Good. I can’t complain.”The horde of hopeful diners outside belies

his understatement. “You guys need a seat?” He scans the

room for empty plates and trays, folks shifting in their seats or adjusting coats and scarves.

“No, we’ll wait.” Mark and I have been acquaintances since

2006, when we opened our stores within two weeks of each other and he treats us like fam-ily. I have had business meetings in his back-yard surrounded by his basil plantation, during his dinner rush, as Mark sent out calzone after calzone. I have eaten Lucali’s finest with a six-pack of Dale’s Pale Ale on the tailgate of a 1982 Toyota FourRunner on Henry Street when it was obvious that a table was not in the cards. And yes, once, I guiltily snagged a seat that someone had been eyeing. This time, there’s a four-top finishing up (hey, it’s my day!).

I should mention that I’m writing this in Egg, my favorite breakfast haunt, await-ing my fair-trade French-pressed Brooklyn Coffee Roasters Sumatra. I would discuss the merits of their warm, buttery biscuits dragged through wildflower honey, perfectly scrambled organic eggs, and homemade fennel sausages, but that’s for another perfect Brooklyn day.

Craig Samuel is the owner of Peaches, a south-ern-styled restaurant at 393 Lewis Avenue, between Decatur and MacDonough, in Bed-Stuy, 718-942-4162, peachesbrooklyn.com.


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Greenpoint Open Studios’Food Contest And Art Show

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Anita and Jean Shepherd of Electric Blue Baking

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Julie Feldman, Karen Kasza, Scott Chasse

Erik Dalzen, Martin Esteves, Caroline Burghardt


«LADY BUG was a stray that we pulled off the euthanasia list at the Manhat-

tan AC&C shelter. She’s seven years old and a gentle, sweet girl. She’s happy to go for a walk and play and just as content to curl up for a nap. She’d be wonderful for someone looking for an adult dog. Please contact us to learn more about Lady Bug!

«SAM is such a good dog! This stray was found by members of the FDNY

when they were returning from a call and saw a very thin dog on the street. She’s regained her health and has been a joy at the rescue, where she plays with dogs visiting for day-care. Please provide a home for Samantha and give her a new chance for a happy life.

Enrich Your Life... Adopt An AnimalThree beautiful creatures need loving homes... call Dog Habitat Rescue at 718-395-2298 for more information

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kisses and devotion. He was rescued from a high-kill shelter in Georgia. Now he’s ready to be someone’s perfect pet. Aponte is over-weight, but on a good nutrition plan. If you are interested in meeting Aponte, please email Howard at [email protected].


Try This At Home!Inspired by Brooklyn’s finest culinary creations, Cathy Erway tries them out in her own kitchen

HERE’S one reason you may want to put a deep fryer on your Christmas list: to make brussels sprouts like they do at The Vanderbilt.

Crispy, greasy, tossed in a sweet-and-spicy sriracha and honey sauce and show-ered with sesame seeds, they’re a Brussels sprouts to convert non-Brussels sprouts eaters.

Sous chef Ryan McLaughlin says that this vegetable side was part of the original lineup at the Vanderbilt when it opened two years ago, and it still gets ordered a ton. With a lot of different small plates on the menu, the concept at The Vanderbilt is to try and order as many as you can to share. The dainty servings (like a golden pickled egg, or a pile of chopped liver on toast) eventually fill you up as as you treat your tastebuds to a smorgasbord of various delights.

I’m not sure if everyone orders this way at the Prospect Heights restaurant. But the format also makes for great snacks if you’re just imbibing over some cocktails at the bar. Which is where I tried my last honey and sriracha Brussels sprouts.

The best part about the dish is the curled leaves that fall astray from the sprouts, and get frizzled up alone. I’ve had this potato chip-like effect happen also when roasting Brussels sprouts, except the flakes take on a slightly charred flavor.

Lately I’ve been a fan of blasting leafy greens, like kale, with 400-degree heat on a roasting tray, and coming out with some-thing resembling a chip a couple minutes later. So maybe it wouldn’t be the same as frying them, but roasting these Brussels sprouts in the same manner, and tossing them in the sauce afterward, sounded like a much more practical option to recreate the dish at home.

It’s still the right season to find fresh, crisp bulbs of Brussels sprouts at the Green-market, often still on the stalk. Should you get a stick of sprouts still attached to one (as I did recently from Madura Farms at Union Square), snapping them off the stalk is a good way to tell how fresh they are. They should pop off easily with a twist.

These petite members of the cabbage family can give off a little unpleasant funk if you don’t handle them with care, or if they’re past their prime. Cooking them

quickly is a sure-fire way to reduce the risk of releasing their sulfur.

Once cut into half-spheres, I tossed the Brussels sprouts with plenty of olive oil, and salt. While the oven was preheat-ing, I placed them each cut side-down on a roasting tray, spaced out from one another in a single layer so that no two Brussels sprouts were touching. I thought that would encourage their crispiness even more. Some leaves had already slipped off their bulbs while tossing in olive oil, and I let these hang loose on the tray. Then, after a few minutes in the hot oven, the Brus-sels sprouts were sufficiently blistered and crispy.

A sauce was whisked up in that time, consisting of honey, lime juice and a few drops of sriracha – the authentic version at The Vanderbilt. I don’t know what pro-portions they use for each ingredient, but I made my version a little spicier than they do, using more sriracha (a Vietnamese chili and garlic sauce), and less honey.

Play around with it to fit your own taste!

Honey-Sriracha Brussels Sprouts (inspired by The Vanderbilt)

makes 2-3 servings

1 lb Brussels sprouts, halved3-4 tablespoons extra-virgin olive oilsalt and pepper1 tablespoon honey2 tablespoons fresh lime juice2-3 teaspoons sriracha sauce (to taste)roasted sesame seeds (for garnish)Preheat oven to 400 degrees. Toss

sprouts in olive oil and season with salt and pepper. Place cut side-down on a roasting tray in a single layer so that none are touch-ing. Roast for 2-3 minutes (depending on the size of your sprouts). Check after a couple minutes and when the bottoms are nicely browned, remove and let cool.

Whisk the honey, lime juice and srira-cha and adjust proportions of each ingre-dient to taste. Transfer Brussels sprouts to a large bowl and drizzle in the sauce as you toss them well. Sprinkle on the sesame seeds, and serve.

Think you don’t like Brussels sprouts? You may have a different opinion when you try this dish, inspired by The Vanderbilt in Prospect Heights. Photograph by the author




Carrie Kim, Jen Galatiota, Erik Dalzen


Mary Brockman, Deanna Spence, Jessica Hammill, Nackie Karcher

Audrey Manning, Jamie Fauss, Katie Dobbins, Jeffrey Orozco, Kelsey Frohman

BROOKLYN BREADThursday, December 16, 2010

An Edible History Of Brooklyn

In collaboration with Brooklyn Public Library

IN 1952 the Brooklyn Daily Eagle ran an article about Allan Garfinkle, a Bronx man whose nimble fingers accounted for the tying of more than 1,000,000 knots a year. Neither sailor nor professional shoe-tier, Garfinkle was a salami man. An employee for Hebrew National in the Fort Greene market

area, Garfinkle was responsible for filling thin cellulose casings with “prepared beef mixture” and securing each spicy tube with double slip-knotted string. Day after day. Sausage after sausage. Double slip knot after double slip knot. Needless to say, this was not a job with a bright future, and Garfinkle himself admitted that he was hoping to get out of the salami-stuffing racket and into a position with more growth potential.

At the time the photograph above ran in the paper Garfinkle had been working at Hebrew National for seven years and was, by his own account, ready to leave the tying bench behind for a position in the sales department, where his father was sales manager. Asked by the Eagle reporter if being replaced by a sausage-packing machine – which Garfinkle’s boss was thinking of purchasing – worried him, Garfinkle just smiled and said: “Naw, maybe then I’d get my chance to become a salesman.” BEN GOCKER

Allan Garfinkle was one very knotty guy. Photo from “Brooklyn Daily Eagle”

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Four & Twenty Blackbirds439 3rd Avenue at 8th StreetGowanus, Brooklynwww.birdsblack.com

Closed MondaysTuesday to Friday: 8am–7pmSaturday: 9am–7pmSunday: 10am–6pm

Pie by the slice in the shop, whole pies are made to order. Please call to order:tel 718.499.2917


From Soil To PlateThe weekly green report by Sara Franklin

ALTHOUGH the hardiest of crops are still growing, most of the produce available at the farmers’ markets is com-posed of storage crops. Over

the years, I have found myself more and more pleased with the meals I can turn out by relying upon my root cellar for the winter and early spring. Although I’ve yet to meet a root crop I don’t adore, the parsnip (perhaps so attractive because of its finicky nature, not unlike a love interest playing hard to get: dif-ficult and painfully slow to grow) tops out as my favorite of the underground varietals.

Many of us don’t have the space for a full root cellar. But even in a small urban living space, it’s easy to set up a simple system so you can stock up.

Ideally, a root cellar’s temperature hov-ers just a bit above freezing. Given that most of our landlords crank the heat to unbearably high temperatures, we have to get a little cre-ative to find a space cool enough. For me, the kitchen is the least suitable room in the apart-ment. I tend to keep my kitchen warm with all

the cooking I do, and it’s the most lived-in of all my rooms.

I happen to keep my bedroom a little on the frosty side, as, with rural New England blood coursing through my veins, I prefer a cold room so I can sleep under piles of quilts and comforters. With my room kept cool by keeping its radiator off most of the time, my closet, which I keep shut tight, is about as cool a space as I have available. I store my roots in five-gallon buckets layered with sawdust (make sure you don’t use the remnants of lumber with nasty chemical treatment, as it can seep into your food). To keep stray critters out, I cover the buckets with a liberal round of fine mesh (like that used for window screens), and hold the screen’s edges down tight with heavy-duty rubber bands or double-wrapped bungee cords. If you have any other cool space in your home or in an attached garage that gets a bit of heat from a residence (the worst thing you can do is let your roots continually freeze and defrost), that will work too.

Parsnips keep well this way for several months, as do beets, rutabagas, cold-hard tur-

nips, storage carrots, and a number of other commonly found northeastern root crops.

Using an Eliot Coleman recipe seems appropriate for this column, since the coastal Maine farmer is considered the father of four-seasons growing practices in the northeast. You can enjoy these parsnips any time of day, but I particularly like them served alongside a pile of lightly-sautéed greens and a couple of fried eggs for breakfast.

Allow for 2-3 parsnips per person for a hearty breakfast.

Peel your parsnips with a vegetable peeler or paring knife. Slice in half lengthwise and then into half-inch chunks. In a heavy-bot-tomed skillet (cast iron is ideal), melt equal parts canola oil and butter (about a table-spoon of each when cooking for two) over medium heat. Cook parsnips until just fork tender, about 20 minutes, stirring regularly, adding more fat if needed to keep from stick-ing. Season to taste with maple syrup and salt, adding a dash of cayenne if you like a bit of a kick.

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Mark Strackbein, Chuck Tisa, Rachel Phillips


Jen Galatiota, Joann Kim, Martha Lentol, Assemblyman Joseph Lentol

Kendall Smith, John Mitchell


Eat Pie And Shop Fundraiser Hosted By PS29Sunday, December 5 in Cobble Hill

Ingri Von Bergen, Brian Merritt of House of Ingri Maruska Saunders of Stinky Minky

Dan Muskin of Barefoot Books Isabel Salazar, Beth Broome

Charlie Jaffe, Kristin Heauey


Curtis and Julie Maclean of Goodship

“In a café-crazed town, Iris is one of a kind.” “Best Café” in 2010 “Best of New York” issue, New York magazine

Stumptown coffee ¯ Pastries, cookies and biscuits, all baked in-houseAll-day breakfast classics ¯ Sandwiches ¯ Salads

For full menu and more details, visit us online at www.iriscafenyc.com

20 Columbia Place, b/w State & Joralemon | Brooklyn Heights | 718-722-7395

No computers or iPads please – take some time out from the real world!



Eat Pie And Shop Fundraiser Hosted By PS29Sunday, December 5 in Cobble Hill

Marie Segares of Underground Crafter

Mike Mori, Anie Salerno

Tim Moss, Eva Sheehy-Moss

Terese Lauritzen, Daphne Fogg

Christine Abelman, Christopher Walker of Ceramics Radka Osickova, Natasha Samoylenko

Mike and Francis Leahy

Lynne Connor, Albert Chau of Grumpy Bert

Michelle Inciarrano, Katy Maslow of Twig Terrariums

Greg Paul of Lisa Dove’s Monsterpaks

Ariane Ben Eli, Nola Ben Eli, Talia Ben EliVirginia Galvan, Hillary Frileck of Virginia Galvan


Greenpoint Open Studios’ Mini Food Contest And Art Show Friday December 10 in Greenpoint

Colin Roddick, Josh Pep Claire and Kathryn Typaldos

Amanda Garcia Santana, Hannah Lifson Leia Doran, Joann Kim

Melissa McElroy, Rebecca Sherman

PHOTOGRAPHS BY ALLEN YING... TO ORDER COPIES, PLEASE CALL (917) 740-1072

Ashley May, Nick Earhart


Haegeen Kim

Kimchi And Korean Pancakes Class At Purple YamSaturday, December 4 in Ditmas Park

The group enjoy the fruits of the their labors

Coating Napa cabbage Making Kyung-dan – sweet rice balls

PHOTOGRAPHS BY CHRISTINA NEWHARD... TO ORDER COPIES, PLEASE CALL (917) 740-1072


Book Signing And Q&A With David TanisSaturday, December 4 at BookCourt, Cobble Hill with the author of Heart of the Artichoke

PHOTOGRAPH BY JUSTIN NUNNINK... TO ORDER COPIES, PLEASE CALL (917) 740-1072


THE BIG PICTUREThe Cupcakes Take the Cake Sixth Anniversary Party was held last week at Brooklyn Winery – and we were there to capture the moment (and the cupcakes).Photograph by John Suscovich


The Foodshed Market At The CommonsSunday, December 5 in Boerum Hill

Marlon Danilewitz, Rachel Rush

Phoebe and Milo Yaubman

Kunjang Sherpa of Breezy Hill Orchard

Kyle and Sara Rafferty

Ashley McMasters of Orwashers Bakery Michelle Gillette

Faral Foster plays the music

Pat and Ruth Ann Vecere of Dog House Bake Shoppe

Gisella Civale of Dolce Nonna


Meg and Jim LaBarbara of Daffy

Robert Stribley, Amy Stack


SkateboardsFlowers

Dry-Goods

533 Park PlaceProspect Heights

718.789.8889

Café Of The WeekWe visit Café Regular in Park Slope

FEATURED DRINK: Oliver O’Connell and David Gonzalez recommend the latte at Café Regular in Park Slope.

THE CUSTOMER: Marcelo Anez, 44, undertook the “Brooklyn Bread” inquisition...«Occupation? Sound engineer.«Favorite drink? Double latte.«What brings you to Café Regular? Good quality coffee.«What were you thinking about before we interrupted you? I was discussing the lack of Flash on the iPad.


James Foster, Erik Schnefer of Divine Brine

Amina Hassan and Sarah Chase of Amazing Real Live Food Co.

Chris and Nina Devine


Arielle Visconti, Greg Paquette of Nut People

Mallory Jacobs, Mauri Epstein, Pete Lingenheld

Bob and Carol Evans



IF YOU’RE looking for a bar that evokes a simpler era without resorting to gim-micks, visit Maracuja in Williamsburg. We spoke with Charlie Kaim, who runs the bar with wife Connie Ruiz, to

learn more about the story behind Maracuja, his favorite drinks, and what every bartender wants for Christmas.

How old are you and where did you grow up? I’m 48 years old and I grew up in Brook-lyn. I was born in Brazil and my parents moved us here in 1970. Since then I’ve lived in different neighborhoods all over the borough.

Where does the name ‘Maracuja’ come from? It’s a Portuguese word that means pas-sion flower or passion fruit. At our bar it’s all about the passion.

You were responsible for renovating the building that houses Maracuja. What was that like? When my wife and partner Con-nie and I first moved here in 1995 the place was a disaster. It was originally a Lithuanian bar that moved here from somewhere on the northside in 1949. Nothing had been fixed or upgraded. We kept as much of the old as pos-sible – the paneling, mirrors and bar are all original. The layout is exactly as it was in the

building department plans from 1950.Who was responsible for what during

the renovation? Most of the art in the bar, the mural ceiling and decor were put together by Connie. I’m more of a jack-of-all-trades so the infrastructure, plumbing, carpentry and electrical were mostly done by me.

Do people get up and play that cool old upright piano? They do. The piano is as old as the building, which makes it about 105 years old. Because the patrons play so hard we’re having a new action put in.

Where did you work before Maracuja? I’ve always had multiple jobs, and I’ve bar-tended catered events for years. I’ve also driven a yellow cab part-time for over 25 years, and I work for the New York City Department of Environmental Protection in regards to water conservation and tech services.

How would you describe your clientele? They’re looking for a comfort zone instead of a theme. Most bars have a theme – a bowling alley, a pick-up joint, live music, something, but this is very much a neighborhood bar.

What are your most popular drinks? Whiskeys, Manhattans and Old Fashioneds. We also have a very large bourbon selection.

Any drinks you can’t stand making, and any you recommend? I enjoy tending bar – the only thing I hate is the lack of patience some people have when it’s busy. I guess I hate making mojitos, so I don’t. We make great caipirinhas and our house drink is Mar-acujaca, which is cachaca, fresh passion fruit juice, simple syrup, limes and Brazilian rum.

What’s your favorite drink, and what bars do you like in Brooklyn? Believe it or not I like a Pimm’s Cup – I use Pellegrino Limonata, a homemade lemonade, fresh fruit and Pimm’s. My favorite bar in Brooklyn is at Rye – it’s very beautiful, old style, old school. I like to eat at the same place – Rye. I love their brunch, in particular the Challah French Toast.

What’s one thing you would like first-time customers to know before they come to Maracuja? The bar is our home, so expect a peaceful, relaxing experience and don’t let the old storefront fool you. It’s not a social club but your friends’ and neighbors’ (and Charlie and Connie’s) place.

Perfect Christmas gift for a bartender? A night of drinking somewhere else.

Maracuja Bar & Grill, 279 Grand Street, Wil-liamsburg, 718-302-9023, maracujabar.com.

Bartender Of The WeekCharlie Kaim of Maracuja in Williamsburg

“The bar is our home, so expect a peaceful, relaxing experience,” says Charlie Kaim. (But don’t expect a mojito!) Photograph by Allen Ying


Dog Habitat Rescue at Unleash: Brooklyn216 Franklin Street 718.395.2298 [email protected]

«Dog Habitat Rescue, founded

in 2009, is the newest member of

the Mayor’s Alliance for

NYC’s Animals.

«Working with 150 Alliance

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increase adoptions from Animal

Care and Control shelters and

transform New York City into a

no-kill community by 2015.


Danielle DiVecchio of Biscotti di Vecchio Van Vahle

Jon Stadt of Flour City Pasta Deborah R. Brenner of Las Delicias Patisserie

Eric Childs of TBBR Kombucha Brooklyn

PHOTOGRAPHS BY OUR JOHN SUSCOVICH... TO ORDER COPIES, PLEASE CALL (917) 740-1072

Carol Lang of Cibelli Chocolates


TO PLACE AN AD IN BROOKLYN BREAD, CONTACT:[email protected] « Or call (917) 740-1072

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brooklyn bread 12/16/10 vol. 1 no. 5

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