This is a bunch of Brooklyn guys who decided to reinvent dried pasta. To do so they brought back some rare shapes and even made up a few new ones. They also bucked the flour norm and add some unique flavors to the mix. Mint, ramp, nettles even cocoa find their way into these unique shapes. To boot the guys are awesome. On a recent trip to the market I couldn’t find their zucca (a pumpkin like globe shaped pasta). I gave a call to see where I could find some. After they spent 10 minutes diligently tracking it down, they told me to just pop down to the factory and they’d give me some. You got to love that real Italian hospitality. So, when I heard they has a Sfoglini Pasta of the Month Club, it was an instant join. We opted for the 12-Month plan. You can never have enough pasta on hand.
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The first thing they placed on our cloud white, spotless, linen clade table at Per Se in NYC was a lidded porcelain bowl shaped like a flower. With dramatic flare, the cover was lifted to reveal six different salts. A second waiter began explaining the different flavors, regions and usages for the white gold as I fell into reverie about the efficiency of the container. My spice closet is incredibly organized and uniform but I often am hunting for all my finishing salts in order to decide which to use. The World Salt Tower both remedies this problem and reloads my stash of salts for all culinary occasions. Now I can decide between my volcanic black, Himalayan pink, Malden or French coast grey sea without freaking out that my halibut is getting cold and my guests are getting restless.
Old World Jewish cuisine and delicious usually don’t make it into the same sentence. That’s why when we read “A culinary laboratory where Ashkenazi stories and culinary wisdom from the Old World could be explored and brought into the new.” we immediately wanted to know who said it and why. Turns out Jeffrey Yoskowitz and Liz Alpern are not only behind the statement but behind a dinner series, product line and cookbook dedicated to keeping this slice of culture alive. Speaking of slices, tonight of all nights is the perfect time for a slice of the Gefilteria cornerstone product. Artisan Gefilte fish made where else BUT in Brooklyn. The duo now bring Gefilteria goods to you online and through some specialty shops in NYC. Bring a loaf to your holiday parties and keep the new traditions alive.
I was drawn in by their packaging and hooked by Isabel Freed’s California vibes. I didn’t even need to taste the mustard selection but I’m glad I did. Horseradish has the tendency to blow out your mouth. Most of the condiments containing this potent root are strong enough to make your sandwich all spread, overshadowing everything else except maybe the bread. The difference with Wilder Horseradish Mustard is that it’s as mellow as a california drive up the coast. In food speak, that’s referred to as balanced. Which makes a huge difference when you want to taste all those carefully chosen layers of your Saturday afternoon hoagie. If the sting of horseradish isn’t your game they also produce a classic mustard and a honey jalapeño version. Both of of them complete with the same California vibes mixed through each jar.
On a walk up to Jean-Talon Market we walked into a store that at first seemed to be all duck. As we made our way to the front counter we discovered the Ils En Fument Du Bon sausage counter. Technically they classify themselves as charcuterie but it’s their sausage selection that grabbed us by the taste buds. Scanning the counter our tongues watered over tequila lime, foie gras and spaghetti sausages. There’s spaghetti IN the casing. Crazy. These are only three of about 30 different concoctions. All of them twisting your brain around contrasting ingredients. The picture above does the perfect job of explaining the owner and the vibe of this artisanal brand. If these guys aren’t on VICE by summer someone in editorial blew it.