Category Archives: Food

Cheese Pairing | Week of July 21st

Hammarby-Syndrome-Adelegger

Brooklyn Hammarby Syndrome with Adelegger. Meaty, nutty, and complex, this cheese is part of the German new wave of alpine cheeses. It’s nuttiness will pair well with the fruitiness of the brew.

Martin Johnson runs The Joy of Cheese, a series of informal cheese and beverage classes that take place at a variety of Manhattan and Brooklyn venues as well as at the 92nd St. Y.  He is also Cheese, Charcuterie, Beer and Wine Manager for Gastronomie 491, a new market/cafe on the Upper West Side.  He blogs at www.thejoyofcheese.com

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Dinner Party Prep w. Ryan Miller, Jeff de Picciotto, & Andrew Gerson

Momo-2S

Brooklyn Brewery’s Dinner Party is a collaborative, multi-course meal series with rare beer pairings held at Humboldt & Jackson, dedicated to spotlighting local producers.

Between bites of mole-hozon brownies and radishes dipped in a hummus-style hozon dip, we spoke with Brooklyn Brewery Chef Andrew Gerson and his partners in culinary crime: Ryan Miller and Jeff de Picciotto. Ryan and Jeff are product development chef and project manager, respectively, at Momofuku’s Kaizen Trading Company (which is where the magic happens, provided by “magic” you mean “fermenting legumes”). As Dinner Party No. 1 draws closer, the chefs have been working at an increasingly fevered pace.Luckily, between menu revisions and recipe testing, they had a few minutes to talk bonji, hozon, and the collaborative process. Check out the interview & menu below.

Brooklyn Brewery: Can you tell us a little bit about your personal cooking philosophies and how you merged them to throw this Dinner Party?

Ryan Miller: Our main goal at the lab is to investigate culinary traditions that involve fermentation. They’re things that take a lot of time to produce strong and interesting flavors, so we’re not necessarily your normal kitchen. It’s a lot of prep, and a lot of waiting, and trusting the fermentation process to do its job.

Andrew, the menus you create during The Mash focus a lot on fresh, seasonal cooking, so how does that style interplay with the really deliberate process that the Lab works with?

Andrew Gerson: It’s hard to consume all of the bounty of what you have available in any given season, so preservation in all of its forms is really important. How you do that, whether it’s through using the ingredients when they’re freshest, pickling them, fermenting them, or curing them, it’s all kind of the same. You still honor those ingredients.

Can you walk us through how Dinner Party No. 1 came to be? What’s the process of planning a meal on this scale like?

AG: I would say it started with a conversation. The point of Dinner Party is to highlight local producers and to share their products with our guests. The very first thing we did was come here. I really geeked out, and got to try tons of bonji and hozon and different experiments from the lab.  So we came in, we tried a bunch of stuff, and then we started brainstorming. I know we all had a few ideas coming to the table. There are some dishes that come more from this kitchen, there are some that come a little bit more from me, but overall it’s a pretty even collaborative meal between the four folks here that run this kitchen every day, and myself.

You guys ever butt heads at all?

AG: What I think that’s nice about this is that there isn’t ego. It’s not like “this dish is mine!” and “this is my component!” It’s like, hey guys, let’s try this together. What can make this work? We’ve done two taste tests, and today is our third. If something doesn’t work, it doesn’t matter whose it. Let’s put forward a dish that we’re all proud of that represents the products that we’re using. And so far, it’s been pretty good.

Jeff de Picciotto: And not only has Andrew and the Brooklyn Brewery team been able to try our products, but we have been able to go over to the Brewery, see their processes, try their beer, and then see how those pair with the hozons and bonjis specifically.

AG: I see a longer relationship here, and I think so much of what we do at the brewery every day is about collaboration with the folks in our neighborhood. It’s really exciting and humbling to be able to work with these dudes and gals.

Do you find yourselves leaning towards a certain region or cuisine when you’re cooking with bonji and hozon?

RM: That’s the great thing about having two products that haven’t really existed before. They have flavor profiles that haven’t existed. It’s allowed us a range of styles. The menu for this dinner actually goes from cacio e pepe to a mole. Those are pretty far from each other, geographically. It’s not supposed to be fusion, though.

AG: There’s no fusion here. You’re taking flavor profiles that may be reminiscent of Asia or Europe or wherever, and you’re creating something that is its own. I hate the word fusion. People are always asking what style of food you make, and my answer is that I make good food with things that I have around me. There’s inspiration from different regions, but I think it’s a unique menu in that it’s capturing those flavors wherever they fall.

Momo-3S

So since Kaizen products are so new, how are you introducing them to the public?

RM: I think for the general public, it’s going to have to be a very educational process, just as it was for craft brewing. It took a while for craft beer to really take hold, and now it’s in every bodega, which is great. I hope that at some point, we’ll get to that level.

JDP: It’s sometimes hard for people to wrap their heads around a miso paste made from a different ingredient or soy sauce with something that’s not soy, but, really, it’s just a spoonful away. Once they have that first taste it really opens up their mind. A lot of it has to do with just tasting.

RM: We say that it adds a backbone to any dish that, with vegetarian products, you wouldn’t have. If you’re going to sauté some vegetables and add a little hozon to it, you won’t really miss the meat. You won’t want bacon, you won’t want chicken stock. I focus on that aspect.

Like those rapturous Eater reviews of the chickpea hozon ramen!

AG: Right. The bonji & hozon also provide, as far as our foodsystem goes, an easier alternative. It’s not just eat your tofu, eat your tempeh, eat your vegetables. Animal protein production is really destructive, mostly, and what we’re doing is a great way to support that change to a more vegetable and fruit based diet, which we could all benefit from.

What do you want people leaving this Dinner Party to walk away thinking?

RM: I want them to walk away knowing that the culinary heritage in the states is really young, but we really are starting to develop and come into our own, whether it’s craft beer or fermented pickles or east Asian ferments. Miso and soy sauce are just the beginnings of what we can create here in the states that rivals some of the best products imported from Japan. Hopefully everyone sees how easy it is to incorporate these things into your cuisine and up your game in the kitchen.

AG: For us, the goal of Dinner Party is to highlight and collaborate with really cool makers, so I want people to leave this dinner talking about Kaizen, and talking about what restaurants are using this product and where they can get more of it. Kaizen and Ryan value a lot of the same things I do, and it’s exciting to find and work with people nearby who love what we love. I want our guests to leave satiated and full and content and slightly drunk and having a good time. That’s the goal.

 

H&J-14.07-Kaizen-Menu-v2

Dinner Party No. 1 sold out quickly, but tickets for No. 2, happening August 7th with Brooklyn Grange, will be available soon. Keep your eyes on the blog, or follow us on Twitter for more details.

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The Brooklyn Brewery Dinner Party

H&J-Blog

Led by our fearless, recently Bearded Brewmaster, Garrett Oliver, Brooklyn Brewery has long believed that good beer and good food belong together at the dinner table. In the 26 years we’ve been brewing, we have been lucky enough to collaborate with some of the finest minds in the culinary world for over 900 beer dinners around the world. For the last year and a half, The Mash has allowed us inside some of the most interesting kitchens in the world to create more than a few memorable meals. But we’ve never had a place of our own. It’s with this in mind that we’re launching our Dinner Party series, headquartered at the American tasting room Humboldt & Jackson a stone’s throw from The Brewery here in Williamsburg. Once a month, our Chef Andrew Gerson will design a 5-7 course meal that features creations inspired by the unique ingredients and talented producers found in our local community. Chef Gerson will put his head together with artisans, fishermen, innovators and craftsmen and approach each dinner with a fresh menu that will pay homage to our local food system and-of course-make for a thrilling meal. Thrilling, rare and experimental beers will be paired to each course. Expect selections from the depth of our cellars and the far reaches of our innovative streak.

We’re kicking this thing off in serious style with Ryan Miller, Product Development Chef for Momofuku’s Kaizen Trading Company & The Culinary Lab, for Dinner Party No.1. The Lab is a research kitchen founded by Momofuku in 2010, dedicated to the exploration and understanding of our culinary traditions, applying traditional East Asian fermentation techniques to ingredients from all over the world to create savory sauces and seasonings. As an outcome of this extensive experimentation, Kaizen Trading Company was founded to showcase the results of their continued research. Soon after rolling out their first hozons and bonjis, not only has the Momofuku family of restaurants adopted these flavorful superpowers but so have some of the most famed kitchens in NYC (Eleven Madison Park, Alder, Estela, Thirty Acres, to name a few). Chef Gerson has been geeking out over at The Lab over the past few weeks, returning to The Brewery inspired and ready to cook. The menu is still coming together but we can tell you that our inaugural effort will not disappoint.

Join us for Dinner Party No. 1 on Wednesday, July 16th at 6:30 pm. Tickets are $85 and can be purchased here.

Shack X IPA

Shack-X-IPA-Blog

Lovers of America take note: our friends at Shake Shack are approaching their tenth anniversary and the celebration is shaping up to be the best thing since sliced buns. From June 9-13, the original Madison Square Park location will be putting on a continuous bash featuring all of the companions and collaborators they’ve met on their journey from humble shack to burger celebrities. Chefs Daniel Boulud, David Chang, Andrew Zimmern, Daniel Hum and April Bloomfield have all been enlisted to create one-day-only special edition burgers, with a portion of the proceeds going to the Madison Square Park Conservancy and NYC Parks. On June 12-Shake Shack’s actual 10th birthday-the Madison Square Park location will be hosting the Decade of Shack-Fest, featuring live music, a cake from pastry phenom Dominique Ansel, a pay-what-you-want Shack-cago Dogs hot dog cart and a HENGE concrete ping pong table to mark the date in style. Brooklyn Brewery will be there to support our long-time collaborators with our special edition SHACK X IPA, available for this summer only at all US Shake Shack locations. It’s a hearty, malt-balanced IPA with a beautiful reddish-coppery color that provides the perfect complement to Shake Shack’s signature burgers. As an added bonus, if you order one at the Decade of Shack-Fest, you’ll get your ale in a commemorative Decade of Shack 16oz cup that’s yours to cherish forever. Check out all the information and details on the special burgers here, and we’ll see you at the park.

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Cheese Pairing | Week of June 2nd

Lager-and-Dante

Brooklyn Lager with Dante. Buttery, citrusy and smooth, this sheep’s milk cheese is from Wisconsin; its blend of well-balanced flavors will go well with the malty qualities of the Lager.

Martin Johnson runs The Joy of Cheese, a series of informal cheese and beverage classes that take place at a variety of Manhattan and Brooklyn venues as well as at the 92nd St. Y.  He is also Cheese, Charcuterie, Beer and Wine Manager for Gastronomie 491, a new market/cafe on the Upper West Side.  He blogs at www.thejoyofcheese.com

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Cheese Pairing | Week of May 19th

Cuvee-Noire-Panteleo

Brooklyn Cuvee Noire with Pantaleo. Dry, floral and herbaceous, this goat’s milk cheese is from Sardinia. Its distinctive flavors will mesh nicely with the sweetness of the Belgian stout.

Martin Johnson runs The Joy of Cheese, a series of informal cheese and beverage classes that take place at a variety of Manhattan and Brooklyn venues as well as at the 92nd St. Y.  He is also Cheese, Charcuterie, Beer and Wine Manager for Gastronomie 491, a new market/cafe on the Upper West Side.  He blogs at www.thejoyofcheese.com

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Brooklyn Brewery Hits the Pits: Return to Grillstock 2014

grillstock fest dates

Ah, Grillstock: a double-whammy festival of “meat, music and mayhem” that has attracted a massive following in the UK in recent years, drawn to its boisterous crowds, endless music, delicious meats and general celebration of all the good things in life. Brooklyn Brewery is proud to be returning to Grillstock this year to slake your deepest thirst, and we’re bringing a bit of hometown style with us. Our fabled Brooklyn Brewery tap truck will be on hand, and for the first time ever we will be setting up our own marble-topped bar and an entire second stage featuring acoustic blues and “Brooklyn hillbilly tunes.” We’ll be pouring a bottomless supply of Brooklyn Lager and Brooklyn Summer Ale on draft, and will feature a “flash sale” of a single keg of either Brooklyn Brown, Brooklyn EIPA or Brooklyn Sorachi Ace. Check out the full festival event posts below, put on your meat-and-beer drinking hat (you do have one, right?) and meet us at the bar.

Grillstock Bristol
Grillstock Manchester

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Cheese Pairing | Week of April 7th

Lager-Frere-Fumant

Brooklyn Lager with Frere Fumant. Gently smoky and buttery, this sheep’s milk cheese is from upstate NY. Its smoky flavors will pair nicely with the malty overtones of the Lager.

Martin Johnson runs The Joy of Cheese, a series of informal cheese and beverage classes that take place at a variety of Manhattan and Brooklyn venues as well as at the 92nd St. Y.  He is also Cheese, Charcuterie, Beer and Wine Manager for Gastronomie 491, a new market/cafe on the Upper West Side.  He blogs at www.thejoyofcheese.com

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Read This: New York Times Goes Inside Chefs’ Fridges, Finds Brooklyn Beer

Read-this-new-york-times-magazine-fridges

(Photo by Eric Helgas)

The New York Times Magazine did a photo expose on 11 of New York Cities’ top chefs’ refrigerators. It allowed us to take a glance deep into their souls as we peruse their personal stores, trying to catch a glimpse of what inspires their genius. A congratulations goes out to Bryce Shuman of Betony, Einat Admony of Balaboosta, and Jody Williams of Buvette. (though maybe the credit goes to her girlfriend) These progressive chefs had the foresight to have Brooklyn brews in their fridge, ensuring them as purveyors of good taste and assuredly wonderful hosts. As much as we love Maysville, we need to have an intervention for Kyle Knall. And as for Amanda Cohen— we will party with you any time.

Hopefully, when the New York Times reaches out to us for photos of our beer fridge we’ll have food from some of these fantastic restaurants on our shelves.

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Cheese Pairing | Week of March 31st

Wild-Streak-Andante-Minuet

Brooklyn Wild Streak with Andante Minuet. Buttery, silken and smooth, this triple crème goat’s milk cheese is from California. It’s richness and balance will complement the complex flavors of the Wild Streak nicely.

Martin Johnson runs The Joy of Cheese, a series of informal cheese and beverage classes that take place at a variety of Manhattan and Brooklyn venues as well as at the 92nd St. Y.  He is also Cheese, Charcuterie, Beer and Wine Manager for Gastronomie 491, a new market/cafe on the Upper West Side.  He blogs at www.thejoyofcheese.com

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