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 equivalent to a mic drop, Sir Kensington’s has just perfected an eggless mayonnaise using aquafaba. “Say whaaaat?” you ask. Yep. They not only perfected an eggless, mayo without using soy but they are using by products from a hummus company to do it. We love bi-product reclaimed goods and process. In short, when you cook chic peas in water the liquid that remains in aquafaba. It has very similar properties to eggs so they thought, “Who’s dumping tons of this aquafaba down the drain daily?” Hummus companies were the obvious, and low cost, answer. Now part of their avocado oil mayo, organic mayo made with sunflower oil and their classic, Sir Kensington’s Fabanaise rounds out the Mayo department not only with a smart recipe but with an innovation waste management solution. It tastes great too.
Ashley started Farmbox Direct because she thinks that the freshness of the farm should be available to everyone. Here in NYC we have an incredible framers market network but even then it’s sometimes tough to stop in. When I can, I usually spend the day with a brussel sprout tree or some lacinto kale hanging out of my bag. Farmbox Direct brings the freshness of the farm (or green market) to your door. It’s sort of like a CSA and Hello Fresh smashed together. The box comes with what is fresh, local and at it’s peak, given the unpredictability of mother nature. This is a good thing for adjusting our eating habits back to the seasonal, locavore ways of the past. I remember when I was a kid, my grandmother would spend a weekend canning tomatoes because they didn’t grow in the winter. Not the case today. That’s because those winter tomatoes are greenhouse, pesticide, growth hormone, genetically altered seed, specimens that probably can grow on Mars (and they taste like it too). Ashley’s roots are on a farm which makes her perfect to start a service like this. She understand the enormous impact it can have on farmers and those of us subscribed to their delicious, natural bounty.
Impossible to drop into Montreal without some David McMillan and Frédéric Morin touchpoint. This trip, it was snacks and drinks at their newish wine bar Le Vin Papillon and some Joe Beef Butcher’s Blend. This souvenir was acquired at a local market in the Westmount proving that the Joe Beef dynasty reaches far from the humble, pioneering roots of Little Burgundy into even the shishiest of Anglo-Quebec ‘hoods. As it should.
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.