Thursday, August 29, 2013

Breaking: Liddabit Sweets' Store is Opening!!

Liddabit & Brooklyn Brew Shop
I've been a big fan of Liddabit Sweets since, well, forever. They started their business in 2010 (?), but I believe my first encounter with their delicious candy bars happened in 2011. Then I got to work in the same kitchen as the beautiful Jen and Liz, where I would hear how they might someday open a store. And they finally are!!!

The New York Times broke the story yesterday of how Liddabit Sweets is moving into Chelsea Market! The store should be up and running at 10am this Sunday morning for those of you needing your candy fix pre-brunching. They even have an Instagram going (@liddabitchelsea) so you can play along at home. My visit is being scheduled as we speak, and may involve a quick fried chicken lunch prior.

For those who don't know, Chelsea Market is located on 9th Avenue between West 15th and West 16th Streets.
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Wednesday, August 28, 2013

Delicious Schnitz at the Smorg

Grumpy Russian Schnitz Sandwich
It’s been far too long since I’ve had schnitzel. The last time I can remember getting my schnitz fix was last summer when Siobhan was testing the Schnitzel & Things recipe for our book, New York á La Cart: Recipes and Stories from the Big Apple's Best Food Trucks. Well, a year is waayyyy too long to go without some schnitz action and I was more than happy to break my fast at the Smorg with the Grumpy Russian…

This pork schnitzel sandwich from the aptly named , Schnitz booth comes with gorgonzola spread, Schnitz greens and pickled cherries. Hello, gorgonzola and perfectly fried pork cutlet? Why has no one thought of this magnificent cheese/fried pork combo before?! I love getting a bite to eat at the Smorgasburg, but if you have a big appetite, it can easily get pricey. The Grumpy Russian is a good sized sandwich and a satisfying portion. At $9, it among the bang for your buck values and when we hit the booth at midday there wasn’t a huge line. I’m definitely looking forward to a return trip to try more of their schnitz!
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Tuesday, August 27, 2013

Travels with Siobhan: DC's Donut Truck

Mama's Donut Bites
I don't hide my love of doughnuts, especially when they are fresh and piping hot. And while I haven't been to the new doughnut trucks in New York--but holy Moses, you will find me at Carpe Donut repeatedly during the Vendys--I did seek out the Northern Virginia/DC doughnut truck making the rounds.

Mama's Donut Bites
One thing Northern Virginia has in spades are Saturday morning farmers markets. Having visited the Reston one many times, I decided to take a trip to the next town over, Vienna, to see their offering. It's a bit smaller, but it has Mama's Donut Bites. As you can see from the window, the mini doughnuts go from $3 for 6 to $10 for 26, all in the chosen flavor of the day. Everything's made on the truck, almost à la minute. I spotted mine coming out of the oil seconds before I ordered, watched them being coated with sweet cinnamon sugar and placed into a paper bag that could easily hold them until after I was done shopping, but we all know that wasn't going to happen. Fresh, hot, and delicious. We totally need one of these at the McCarren Greenmarket!

Follow Mama's Donut Bites on Twitter and Facebook--they are completely worth seeking out.
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Monday, August 26, 2013

Vendys 2013: Can We Pick ‘Em or Can We Pick ‘Em? 2.0

2012 Vendys Finalists
Last week the Street Vendor Project announced the finalists for the 2013 Vendy Cup. Last year stories AND recipes from three out of the six vendor finalists you see above were featured in our book New York á La Cart: Recipes and Stories from the Big Apple's Best Food Trucks. This year it’s four of the five finalists...

The finalists are: 
-The Cinnamon Snail (profiled in our book!)
-El Olomega (also profiled in our book!)
-The Chipper Truck(also profiled in our book!)
-Luke’s Lobster (yup, they're profiled in our book, too!)
-King’s Souvlaki(not in our book, but I’m excited to try them!)

If summer vacation and travels outside the city has kept the Vendys off your radar, here’s a friendly reminder that this year the big day is earlier than usual. In fact it’s right around the corner: Saturday, September 7th. Don’t worry about catching the ferry to Governor’s Island, this year the event is going to be held a very cool new venue, Sunset Park’s Industry City.

Tickets are still available but they will sell out, so don’t delay. Street vendors are some of the hardest working small business owners in the city. If there’s anything I learned from the research that went into our book, it’s that the vendors take great pride and great care in making every meal they serve. And the food, is, not even exaggerating here, ridiculously delicious.

It’s not easy working as a street vendor and The Street Vendor Project and their advocacy for vendors rights have made great strides in reducing crushing fines. The proceeds your ticket goes to help further their work. So what are you waiting for? Go get your tickets now!
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Thursday, August 22, 2013

Travels with Siobhan: The DC Food Truck Scene

Mediterranean Delight
And the time has come for a late summer trip down to the reaches of Northern Virginia, but wait! I never told you guys about the food trucks I learned about last time! Food trucks are everywhere and it is nice to know that if I ever do move closer to my family, I won't have to give up lamb over rice with white sauce.

Northern VA Food Trucks
That Friday afternoon, a group of us met my wonderful sissie-in-law for lunch in Ballston--we had checked this crazy map to ensure enough options and holy hell, can someone please make one of these for New York! Apparently, a street close to her office is *the* food truck spot on Fridays. We examined each menu, but I was completely in the mood for street meat. (Speaking of, get your nominations in for Midtown Lunch's Street Meat Palooza!)

Mediterranean Delight
With prices a bit cheaper than New York and a platter just as delicious--three of us ended up getting nearly the same thing and all ate every bit--Washington might be making a play for my food truck allegiances.

Green Eggs and Burgers
Plus, holy baloney, their little carts are freaking adorable.

This time, I will only be passing through DC though I am taking recommendations for a quick breakfast spot. Also need intel for a dinner in Culpeper and possibly things around this magical place of magic.

If any of you want to know more about the DC/MD/VA food truck scene, I highly recommend Food Truck Fiesta.
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Wednesday, August 21, 2013

The Jam Stand's Sriracha Peach Jam is Sweet & Spicy Goodness

Sriracha Peach Jam
One of my favorite discoveries at the Paper Super(Duper) Market was the "Not Just Peachy, Sriracha Jam," one little sample and I had to go back and pick up a couple of jars...

I'm a jam maker myself, so I'm very particular about my jams. I don't like them overly sweet. I don't like them too gloppy or too thin. The Jam Stand hits all the right notes with this unusual combo. It's sweet and Jojo's Sriracha lends a more than just a little heat. And those peaches? They aren't pureed beyond recognition...there are sizeable peach pieces. Win. Believe me when I tell you that this is my new jam obsession.

What do you put it on? Anything, my dears, anything. But my favorite pairing thus far has been using this jam as a sandwich condiment with leftover Mighty Quinn's brisket. That's one meaty, spicy, smokey sandwich.

@thejamstand
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Tuesday, August 20, 2013

On My Impatient Nature. Also, Book Giveaway!

Cake in Progress
The Internet is my enemy. Whether I am watching a new series on Netflix or listening--I'm really into audiobooks--to a new book, I, without fail, spoil it for myself. It is not in my nature to be patient, let the plot lines unfold and enjoy the process. I want to know and I want to know now. No wonder my brother still finds occasions to call me Veruca. This past weekend, my impatience nearly ruined the cake I baked up from the book I'm about to giveaway: The Secret Lives of Baked Goods by Jessie Oleson Moore aka CakeSpy.

The Secret Lives of Baked Goods
I was supposed to review, then give this book away months ago. I'm sorry for my delays. The copy arrived at my door at the totally wrong time in my life--somewhere between the death of a close family member and bronchitis, but definitely before finals--and promptly disappeared into the black hole of my room. I found it late last week, as a I sifted through another pile of family mementos salvaged from my mother's house.

Evaporated Milk
And it happened at the right time. There are a number of good stresses swirling around my life right now, each necessitating relief in the form of baking breaks and the resulting goodies. As I flipped through the recipes, I was pulled towards the Smith Island Cake. I've never truly experimented with multi-layer cakes, and have been fascinated with Smith Island Cake since I found out about it years ago. I mean, hello, cakewalks! Plus this recipe utilizes evaporated milk, a can hardly ever seen in my kitchen.

Mmmmm, Cake Batter
Jessie recommends the good idea of making the frosting first, which I did. Not remembering that I usually use that time to let the cakes cool. With the frosting made and sitting in the entirely wrong place, my stove top, I set about mixing the batter, placing a full dollop in each pan, spreading it out, baking, giving it a few minutes to cool down, then placing layer by layer of cake and frosting together. With warm frosting. And warm cakes. Because I am impatient and unwilling to let things cool.

Smith Island Cake
At about layer five, I noticed sliding. Fine, I'll just slide back into place. Layer seven was where the whole thing nearly landed on my kitchen floor. Two layers didn't make it to the final cake. (Don't worry, this even happened to experienced food magazine writers. It's a tricky cake!) Another important note: this icing doesn't ever truly stiffen up. It's constantly fluid so don't overload the cake with it, filling gaps between the layers and whatnot. Gravity will pull down any excess, resulting in a bottom border which may or may not spill the edges of your cake platter. But the cake's still delicious.

If you would love a copy of the book--it's gotten starred reviews! The recipes seem delicious!--email me at blondieandbrownie at gmail dot com by midnight Sunday. I'll randomly pick a winner Monday morning. Good luck!
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Monday, August 19, 2013

What I Learned From Baking a Wedding Cake

Red Velvet Wedding Cake in process 
Recently my brother-in-law got married. The bride and groom took care to add all sorts of personal touches to their special day which made for an intimate and beautiful wedding. The reception was held at my in-laws and everyone pitched in to help with the big day. I baked the cake. I still can’t quite believe it, but yes, I baked the wedding cake. I learned a lot in the process and I’ve compiled some advice for those of you who might want to bake a huge cake for a very special occasion…

For starters, to my great relief the cake turned out wonderfully. Sadly, I didn’t get very many pictures of the cake. Between all the hustle and bustle of the wedding day there wasn’t much time for process shots and I was putting Lil B down for bed when the cake made its appearance for cutting. You’ll just have to trust me that it was beautiful and tasty. Now on to the advice. As with anything in life, practice makes perfect. If you’re attempting a wedding cake for the first time, even if you’re an experienced baker, you’ll want to do at least one full test run of your recipe to make sure you’re ready to go when the big day comes around. I made this recipe four times, including a full sized version, before the real cake. Here are some lessons I learned along the way…

If you haven’t done large scale cake decorating start here with this great “how to decorate a wedding cake” tutorial from America’s Test Kitchen.

You may need some new tools. Here are some that I found invaluable:

Rotating cake stand: This will help you get a nice smooth finish on the sides. Ateco makes a good one for under $20. They also make a much fancier one that I’m sure is lovely and gets the job done, too, but having read this review, I decided to go with the cheaper, almost as good stand, instead of the fancier one.

Large off set spatula: This is great for spreading the frosting and making those edges look lovely.

Wedding cake pans: If you’re making a tiered cake, you’ll need a set of pans. I used these 3 inch pans, because that allowed me to slice the cake to make 3 internal layers in each tier. I was a bit worried about doing a 3 layer cake and for a small wedding with 60+ guests a large two tier worked out just fine. We personally felt that a 14 inch cake topped with a 10 inch cake was aesthetically more pleasing than a 14 inch cake topped with a 12 inch one. Not sure if you’ll have enough cake for all of your guests? Check out this cool “cake-ulator” that tells you how many slices you can get AND how many cups of batter and frosting you’ll need.

Piping tips: I’ve had a huge set of Cardboard cake boards: These are essential between the tiers of the cake and are a huge help in getting the cake out of the pan and shifting the interior layers.

Tips and tricks:

*At the request of the bride and groom I made a red velvet. If you’re in the market for a great red velvet recipe, look no further than here. Seriously. This recipe is awesome. We did a three recipe head-to-head and this was BY FAR the winner. Very moist. Nice chocolate flavor with a hint of tang from the sour cream. The batter is easy to work with and bakes up beautifully. I didn’t have any doming issues the many times I tested this cake.

*Bake the cake in advance, freeze it and frost it frozen. I learned this tip from a cake expert friend and it really, really works well. You won’t believe how moist the cake turns out. Trust me. Just trust me.

*Cream cheese frosting isn’t terribly stable. And heat and humidity to the mix and you have the potential for cake disaster. This cream cheese flavored German Buttercream from Bravetart is AMAZING. It’s light yet sturdy. You’ll have a hard time not taking a spoon to the bowl.

*Always overestimate the amount of frosting you need. Frosting is the fix-it-all of cakeland. You definitely don’t want to be short when you’re mid-decorating so make way more than you think you’ll need. Keeps in the freezer up to 6 months, so you’ll have plenty of time to use it. If you’re going to decorate your cake with flowers be sure to buy organic ones so you don’t have to worry about pesticides seeping into your cake. Also, check with your florist to make sure the flowers you want to use are food safe and not poisonous.

*Forget cake dowels, they’re a huge pain to cut and deal with. Bravetart shared the tip the straws make great dowels and they so do. Just stick them in after the final frosting and trim them before adding the tier on top.

*Have extra frosting in a piping bag on hand for when you set up the cake. That way you can cover up any damage or flaws.

Got any wedding cake tips? Feel free to share them in the comments!
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Thursday, August 15, 2013

Tonight's Your One Chance to Try Ample Hills Creamery's Rocky's Road

Ample Hills Rocky's Road 
Regular blog readers might have noticed that I'm just a little obsessed with the ice cream from Ample Hills Creamery in Brooklyn. Well, the good folks at Ample Hills have a stand at Brooklyn's Pier 5 where you can get your dessert fix while you're getting your free movie fix at Syfy Movies With a View series. Each week Ample Hills has been running a fan flavor contest where Facebook fans post their themed flavor suggestions for the movie of the week. Tonight's movie is Rocky and tonight's flavor was created by yours truly!

Excited is an understatement. I've been offering up my flavor suggestions all summer long. I'm not even joking. Here are my entries that didn't make the cut:

Ferris Bueller's Day Off:
Sweet Freedom: sweet cream with chocolate fudge and salted honey ribbons and homemade honey comb pieces.

Willy Wonka & the Chocolate Factory
Veruca Salt'd Crack: salted butter caramel ice cream with crack cookies, salted peanuts (the source of the Salt family fortune) and rivers of hot fudge.

Charlie's Golden Ticket: dark chocolate ice cream with chocolate chunks, a fudge ripple and Golden Graham "tickets."

8 Mile:
Chip Hop: ginger ice cream with chocolate chips (in honor of the "deliciously different" Detroit born Vernor's ginger ale)

PB Rabbit: peanut butter ice cream with peanut butter and fudge swirls and peanut M & Ms.

Roman Holiday:
Bocca della Verità (Mouth of Truth): dark chocolate ice cream with blood orange syrup ripple, chocolate shavings and olive oil cake pieces

La Principessa: Dark chocolate ice cream with fudge swirls, pieces of crostata di ricotta (ricotta cheesecake flavored with lemon and Marsala wine), and cacao nibs

Bread and Circuses: Olive oil ice cream with crusty Italian bread pieces, brownie chunks and a nutella swirl

Rocky:
The Italian Stallion: Mascarpone ice cream with a espresso fudge swirl and chocolate covered cannoli pieces

Pie of the Tiger: Sweet cream ice cream with pumpkin pie pieces and fudge stripes.

The winning flavor, Rocky's Road, is my twisted take on Rocky Road ice cream. I'm a big fan of ice creams that are chock full of goodies, so this one has brownie chunks, chocolate chip cookie dough, mini marshmallows AND chocolate covered potato chips. The base is Ample Hills' rich dark chocolate ice cream, there's no way this won't be extremely delicious.

For my contribution to the Ample Hills flavor vault I win a pint of ice cream (score!). If you want in on Rocky's Road get yourself to Pier 5 TONIGHT. They're scooping limited quantities and when it's gone, it's all gone.

Ample Hills Creamery
623 Vanderbilt Ave
Prospect Heights
(347) 240-3926
www.amplehills.com

*illustration courtesy of Ample Hills' Facebook Page.
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Wednesday, August 14, 2013

Go Upstate or Go Out East!

McCall Charolais
These last few weekends of the summer are killer. Time to get that long weekend vacation is running out fast, but so are the opportunities for fun food events! Go away for one weekend and you miss the pig roast or the block party or the fancy ramen burger everyone's talking about! But what if you can combine your weekend out of the city with a fun food event? I've got two for you--one upstate and one on the East End--and both sound delightful.

Both events happen next Saturday the 24th, and as much as I would like to go, I will most likely be out of town myself (to Virginia for one last weekend with the family before school starts.) The fancier event is Harvest East End at McCall Vineyards. I had the pleasure of visiting McCall during my East End trip and I can tell you that it is lovely, right down to the snow white Charolais cattle. Tickets for the event, which is thrown by Long Island Wine Council so you know the wine will be tops, are $150 with the pricier VIP $250 tickets giving you advance seating and access to a private wine lounge. A full list of all the winemakers and restaurants participating can be found here, and tickets can be bought here. This is, of course, a charity event with some of the funds going to Peconic Land Trust--an organization I happen to love.

Pig Mountain
This other event is more my speed (I'm just not fancy, guys!). Pig Mountain is a $30 "pig roast and veggie fest" in quaint Narrowsburg, NY, right by the Delaware River in Sullivan County. The chefs are some of the country's best, the slideshow from past years makes me drool, and you can make a weekend of it doing all sorts of fun upstate things like visiting markets and antiquing (yes, that's a thing) and visiting farm friends. And you'll be supporting The National Young Farmers Coalition--another organization that makes me feel all sparkly inside! Click here to buy tickets.
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Tuesday, August 13, 2013

Falling in Love with Grady's Cold Brew

Grady's Cold Brew 
It's summer. It’s hot. I need coffee. Iced Coffee. Lately I’ve been into cold brew coffee—it’s bolder and less bitter than iced regular coffee, but as NY Mag points out, when you’re dropping $3.50 plus per cup, it gets to be a spendy habit. I tried making my own at home with this recipe, but I'm sure I got my proportions wrong because it turned out a lot weaker than planned. Thankfully I’ve recently discovered Grady’s Cold Brew concentrate

Grady’s Cold Brew is a New Orleans–style coffee concentrate that’s brewed and packed into nifty brown bottles in Brooklyn, NY. There’s no sugar in Grady’s but it’s brewed with chicory which lends a natural sweetness. And it tastes awesome with milk. You can find Grady’s in 16 ounce bottles or 32 ounces bottles which have four and eight servings respectively at a variety of stores around the city. They’re available at Union Market, Whole Foods and Fairway. The bottles retail at Union Market for $7 for the small and $14 for the large and that's the best price I've seen around the city (let me know in the comments if you've seen better!). If you return the large bottles to participating stores you get $2 off your next purchase, making your next fix even cheaper. Pretty sweet.
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Monday, August 12, 2013

Just Four Weeks Until The Vendys!!

The Vendy Cup
On Saturday, September 7th, over 25 street and outdoor market vendors will converge on Sunset Park's Industry City for the New York Vendy Awards! Though the main cup finalists haven't been announced yet--I have it on good word that those names are coming out next week--finalists for Rookie, Market, Dessert, and New Jersey have been. And the best part is tickets are still available!

The full list of finalists and their stats can be found here. I've been fortunate to visit a few of these vendors recently, a way to whet my appetite for the big show and it has. The day is always fun with plenty of food and drink--everyone leaves full and happy--plus your ticket is tax deductible since this is the main fundraiser for Street Vendor Project! And yes, this year the Vendys have moved off Governors Island and into a spot in south Brooklyn. Don't worry, it's not hard to get to, just take the D/N/R to 36th Street and it's a quick walk from there. Afterwards, you can mosey on over to Melody Lanes--glow bowling starts at 7pm on Saturdays!

There are still early entry VIP and General Admission tickets available, but don't expect them to last until the day of! The Vendys sells out!
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Wednesday, August 7, 2013

Salted Caramel Chocolate Donuts from Dough

Salted Caramel Doughnut from Dough Brooklyn
It's been far too long since I've enjoyed the fluffy goodness that is a Dough doughnut. I've started following Dough on Instagram and their feed has been taunting me with drool inducing pics of fresh out doughnuts. Well, there's only so much a gal can take before she caves, so this past weekend I headed to the DUMBO Smorgasburg with one goal in mind…

Dough's Earl Grey chocolate doughnuts are easily among my all time favorite doughnuts but apparently they are seasonal. This time of year they have Salted Caramel Chocolate doughnuts, which is exactly what I went for. It was, as you might imagine, epically delicious. The chocolate/caramel frosting was gooey and amazing. I'm only sort of ashamed to admit I licked the wrapper clean. While Earl Grey still reigns supreme in my book, if I can be with the doughnut I love, I'm going to love the doughnut I'm with, an easy task when said doughnut is this good.

Dough
305 Franklin Avenue
Brooklyn, N.Y. 11205
(347) 533-7544
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Tuesday, August 6, 2013

Travels with Siobhan: Dessert First

Husker Crunch Sundae
I'll take a break from Farm Bill talk (next up: the other programs) to bring you some delicious from Nebraska. This time, I was clued in to the best part of the University of Nebraska-Lincoln campus: The Dairy Store!

Husker Crunch Sundae
Yes, the UNL campus has an area for ice cream making as well as other dairy products. Then locals can stop by and eat the ice cream. In sundaes like this one: the Husker Crunch Sundae. Butter Brickle ice cream (I don't even know what that means! I love surprise ice cream flavors!). Butterscotch. Heath Bar bits (Heath Bar bits are totally underutilized in New York's ice cream shops). Jar whipped cream (stop being pretentious about only using fresh whipped cream. We all know the joys of Reddi-wip.) Maraschino cherry! And it was some of the smoothest ice cream I've had in a long time. All for $4.50. Holy baloney, Mid West, you make me love you.

UNL Dairy Store
114 Food Industry Complex
Lincoln, Nebraska
(402) 472-2828
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Monday, August 5, 2013

Get Your Fruit Pie Fix at Four & Twenty Blackbirds

Four and Twenty Blackbirds Peach Pie
One of the many things I love about summer is the abundance of local summertime fruits. Blueberries! Strawberries! Cherries! Peaches! It’s this time of year that eating pie at Four & Twenty Blackbirds pie shop isn’t a matter of if, but when and what…

Well, this week, the lovely ladies at Four & Twenty have made it a little easier to choose your own pie adventure. Starting today they’re offering 3 slices for $13. Normally slices go for $5.25 each, so you’re saving a bit of dough* by buying in bulk. These slices go down easy and with so many wonderful in season fruit combos—peach, sweet cherry streusel, wild ginger strawberry—now you can sample some of the summer bounty. Last week I had a glorious slice of peach pie, but most recently, I’ve been eyeing the blueberry rhubarb that I spotted in their instagram feed, can't wait to give that a try!

Four & Twenty Blackbirds
439 Third Ave. at 8th St,
Brooklyn, NY 11215
718-499-2917
birdsblack.com 
Hours: Monday to Friday: 8am - 7pm
Saturday: 9am - 7pm
Sunday: 10am - 6pm
*sorry, I couldn’t resist the bad pie joke
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Friday, August 2, 2013

Paper Magazine's Super (Duper) Market Starts Today!

Humphry Slocombe trio
With a new baby and a toddler, not to mention erratic weather—it’s a heat wave! it’s a monsoon—let’s just say I haven’t gotten out much lately, so when we got a press preview invite for Paper Magazine’s Second Annual Super (Duper) Market and it mentioned a collection of vendors that I’d been wanting to try from the Flea and around the city as well as some all-star out of town purveyors (did someone say HUMPHRY SLOCOMBE?!), I knew I had to try to make it and I’m glad I did… I arrived towards the end of the preview so I didn’t get to hit every vendor, but here are some of my favorite treats I sampled.


Babka and Challah from Breads Bakery 

My friend, CityMinx has been commending Breads Bakery to me for months and it just so happened that they were the very first booth I spotted. While I couldn’t try their stellar looking babka because of the nut factor, their challah was swoon worthy—perfectly light and airy, I can’t wait to go back and get a whole loaf.

Jalapeno and Honey Sea Salt Chedbreads

Speaking of breads I want to go back and get more of: Jack's Chedbred. This isn’t your average cornbread. The cheddar was made of a 3 year aged VT cheddar and was, dare I say it, cheesetacular. Also a big fan of the roasted jalapeno and the honey and sea salt, which reminded me of my favorite crumb cakes. Can’t wait to check these guys out at the Smorg.

Askinosie Chocolate 

I was especially excited to see Askinosie Chocolate. Askinosie is an exceptional bean to bar, small batch artisanal chocolate producer out of Missouri. Their chocolate has racked up tons of accolades including several Sofi awards, but it’s their mission that’s truly incredible. Each bar of chocolate is 100% traceable. They know and work closely with all the farmers that farm their beans and the social impact that the company has had in their own community and the communities that farm their cacao beans has been incredible. This is truly a treat you can feel good about buying, sharing and eating. 


Humphry Slocombe Flavors 

Following Humphry Slocombe on Twitter is a special kind of torture if you don’t have immediate plans to visit San Francisco. I’ve never been to SF and I doubt I’ll be heading out there too soon, so I was especially excited to see the friendly folks from Humphry Slocombe would be bringing their ice cream to NYC. I tried their famous Secret Breakfast (bourbon & cornflakes), their Salt and Peppa and Blue Bottle Vietnamese Iced Coffee .The were all amazingly rich and creamy. The Salt and Peppa which included a mix of several different peppercorns was like no other ice cream I’ve had before. The floral sort of fruity flavor of the peppercorn blend was unexpected yet familiar. The Iced Coffee was one of the best coffee ice creams I’ve ever tried and well, you can’t go wrong with bourbon. They've brought six flavors, you'll probably want to make several trips so you can try them all.


Mango Lassi Push Pop 

I fell in love with Monsieur Singh’s frozen lassi last year. They’ve tweaked the recipe a bit and instead of lassi popsicles, they offer push pops and pints which enables them to serve a softer frozen lassi that’s intensely creamy for a yogurt treat. Forget everything you think you know about frozen yogurt, 'cause this isn't your average froyo, it's lassi and it's awesome. Don't make me choose between the mango with mint and the cardamom rose, both are incredible.


Grapefruit Basil Sno Ball 

Last but not least, the Sno Balls from Imperial Woodpecker are the perfect end of the day treat for when you want something cool and fresh to cleanse your palate after all the goodies. I went for their Grapefruit Basil, which was light and summery, fresh and refreshing.

Now this was just a handful of the many vendors that will be there this weekend. I didn't get to try nearly all the vendors I wanted which makes all the more reason for me to head back this weekend...

The Super (Duper) Market runs TODAY through Sunday.
WHO: A couple dozen awesome artisanal food vendors from throughout the country. WHERE: 268 Mulberry St. (btw. Prince and E. Houston Streets)
WHEN: Friday, August 2nd, 11 a.m. to 4 p.m.
Saturday, August 3rd, 11 a.m. to 6 p.m.
Sunday, August 4th, 11 a.m. to 4 p.m.
WHY: 'Cause you love delicious food!
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