May
22
2013
Special Weekend HoursSat 10 – 8 . Sun 12 – 6 . Mon 10 – 2Memorial Day Specialsfrom the butchers:Strip Steak $17.99/lbRibs $19.99/lbPork Spare Ribs $8.99/lbSmoked Dino Beef Ribs $9.99/lbHousemade BBQ SauceGrillin’ Bacon $13.99/lband all of the special sausages and burger meatscall 718.349.5033 to reserve your orderfrom the grocery dept:Oysters $19.99/baker’s dozenAsparagus $5.99/bunchRhubarb $5.99/lbEnglish Shelling Peas $6.99/lbBrooklyn Grange Greens $3.99/bagLa Fundidora Salsas $11.99/jar
and the bbq section is back for summer!All the tools you need!!!BIG GREEN EGGS!!!Real deal hardwood charcoalnew new new Collapsible Chimney Starter new new new
May
17
2013
Introducing Brewer’s Best Ingredient Kits!
We are super jazzed to unveil our newest addition to the Homebrew Department: KITS! Brewing kits are great for the first-time brewer, or simply a brewer wanting to brew a guaranteed great beer. Straight from Brewer’s Best, we have a classic IPA, Irish Stout, and special seasonal Summer Ale available. Start brewing today to have your very own summer brew just in time for the chillest waves, brah.
Peep these kits for an online purchase.
May
15
2013
July Classes!
May
15
2013
Bien Cuit Bread!
We’ve overhauled our bread section with an all new selection from
Bien Cuit in Cobble Hill, Brooklyn!
They slow ferment their dough (sometimes as long as 68 hours) so
that their bread has rich, poppin’ in your mouth flavors and perfect, fresh out of the oven texture.
Here’s our everyday selection:
Baguette
Dark Walnut Loaf
Broa de Milho: corn & wheat loaf
Campagne: sourdough
Pain de Mie: sandwich loaf
Pain au Lait: soft roll
Pugliese Bun: potato roll
Raisin Walnut Roll
And some weekend specials:
Poppy Pear Loaf
Pain au Raisin Brioche
Apple Cardamom Danish
Croissant
Chocolate Croissant
Stop by The Brooklyn Kitchen and check ‘em out!
Also, you might have noticed Bien Cuit’s baguette on the cover
of this month’s Bon Appetit… it’s like the Kate Upton of bread!
May
15
2013
Twenty Dollar, Twenty Minute Meals!
Our good pal, Caroline Wright will be in
our classroom kitchen this Sunday at 3pm.
She’ll demo recipes from her new book,
Twenty Dollar, Twenty Minute Meals.
She’ll show you how to get real food on the
table quick. This isn’t a list of weird shortcuts.
(You can chuck that right in your “garbage bowl”.)
This is real cooking for people who really
love food.
Of course, it’s only $20.
… and that includes a signed copy of her book
May
15
2013
Wild Salmon CSA!
We’re silly excited to be working with Iliamna Fish Co. on a
Wild Red Salmon CSA.
Iliamna fishes off the coast of Bristol Bay, Alaska in a MSC-certified,
Monteray Bay Aquarium recommended wild sockeye salmon fishery. That means this stuff is good
for the environment and tastes great.
Here’s how it works: You purchase a 12 lb. share for $198. (50% deposit when you sign up, 50% due at pick-up.) Then you drop by The Brooklyn Kitchen on pick-up day and we’ll hook you up
with your flash frozen fish portioned into 1.85 lb. fillets.
Keep ‘em in your freezer and thaw them out as needed.
Poach it, saute it, or grill it on a cedar plank.
May
10
2013
Motorcycle Mama!
Sunday is Mother’s Day!
Take a break from tuning up your hog and
treat your old lady right for a change.
We have everything you need to
make her a biker brunch.
Just make sure your wash your hands first,
you grease monkey.
(new soleil color available)
From the Grocery Dept:
New! Parlor Coffee
New! Bien Cuit Fresh Baked Bread
(make some French toast)
Bellocq Tea Samplers
Natalie’s 100% Florida Virgin Mimosa Juice
Crown Maple Syrup 3-Packs
Early Bird Granola
Pastured Eggs
(fry ‘em on your tailpipe)
From the Meat Hook:
House Bacon
Cougar Sausages
(for hot mamas)
Steak for Two
(if you have two mamas)
Sow Pork Chops
(she used to be somebody’s mama)
Been out on that open road too long and
waited ’til the last minute?
May
10
2013
Hurom Slow Juicer
April
17
2013
Food Book Fair!
May 2-5. We’ll be there! The weekend-long event is a whirlwind of panels, how-to’s, meals, and signings that celebrate food culture and make us think more deeply about food systems.
