Meet Julie

For the past few months, you’ve probably noticed that our fridges have been generously stocked with gourmet prepared foods, from spicy, beer-flavored cheese spreads, to pasta with capers and crushed hazelnuts, to glazed root vegetables. Or perhaps you’ve noticed some of our more recent specials, like the wacky (and ridiculously delicious) bacon, jalapeno, and nut butter sandwich, or the breakfast sandwich with bacon, medium-boiled eggs, grilled potatoes, and garlic aioli (mmm bacon everywhere). Meet Julie Ryan, the culinary mastermind behind many of Dep’s tasty new prepared items and sandwiches. A little bit about Julie: After studying art and music, she moved to Europe, where she lived for more than 10 years writing about art and culture. Oh, and cooking. Julie developed her love of food living on vineyards, baking bread in Vienna, and butchering rabbits in the South of France. Yum! Back in America, she flexed her culinary muscles at SCRATCH Bread in Bed-Stuy, where she was inspired by the chef's amazing dedication and artistry. We sat down with Julie to talk sandwiches, inspiration, and cooked squirrel.

Hey Julie! So when did you first know you were into food?

The first time I ran out of food to eat. That is not to sound facetious – but cooking on extreme budgets and seasonally has brought such beautiful food to the world: hello rillettes! And the nature of putting things together out of need is central to a kitchen. That said, I have been totally spoiled by great ingredients, too!

My family took pilgrimages to cheese factories growing up; we ate stinky Munster, fat laden sausages and headcheese. Raw beef on rye bread was common with sliced white onions salt and pepper (how important this salt and pepper was!!) We also ate an inordinate amount of mac & cheese from a box and diet Slice. I knew nothing of fresh garlic, pine nuts or risotto. But I knew what an apple tasted like off the tree.

I was well fed and always starving. That is a way of life! Always curious what is next…

What’s your background in food ? Rumor has it you spent a lot of time cookin’ around Europe.

I worked in a ton of temporary food establishments (burger frying, French frying, Fry Frying…) at state fairs and music festivals as a kid. I worked at a cool place called “Tommy’s” in Cleveland, OH. And I accidently ran my own kitchen one summer (when the chef walked out) in Starlight, Indiana. The place was owned by an ex-stripper and her geriatric mafia husband who required a list of meaty favorites, biscuits, sausage gravy etc. I learned to cook a lot of Southern food, fast! (Also cooked squirrel.)

I lived in Europe for more than 10 years then until recently returning to NYC. And a lot of my food background comes from that experience. Living on vineyards, taking apart a rabbit in the South of France for the first time. Identifying mushrooms in the wild, diving for sea urchin. Tasting everything!! I learned the recipes of the people in my life and my life had suddenly become the whole world. At some point I started doing catering and it was popular and grew.

What inspires the food you make at Dep?

I studied art and music, and at night, whereever in the world I am, people have gathered and we have eaten and talked and played music. Out of that domestic experience (if I can call it that) I ran a Salon in Vienna (Salon Am Hof) with a partner where we had official house concerts, with art exhibitions and up to a hundred people would come: I made the food. It was all about these multiple levels of experience, pleasure and restraint.

What inspires me? Even if I will never see the people who eat the food I make, I cook for the people I know and love. I cook for Franz who loved eating, I cook for the anorexic French roommate who could buy food but couldn’t prepare food. I cook for Susan who taught me Persian cooking and Bene who taught me something of Italian. I cook for a gaggle of Georgians (the Republic of) who are like my family. People and food history inspire me, and I seek ingredients and combinations to meet these occasions!

What's been your favorite thing that you've made for Dep?

Well, like painting, my favorite thing is often the last thing I’ve made. I have been using 6 Point Ales to make various cheese spreads; last night I made “Mike’s Righteous Cheese Spread” using Righteous Ale with a combination of Dep’s great cheese selection. That is one of the great things about cooking at Dep – the wonderful ingredients and selection of cheese and chacuterie. Amazing! I feel really lucky to be surrounded by all my global favorites (pasta, Austrian soda, Wisconsin cheese and bacon…..)

What’s your favorite Dep sandwich?

My favorite sandwich(es) at Dep are the #3 and the #6. I mean, Taleggio, Dijon, Mortadella and cornichons? Or Fontina Gruyere and Speck? Heck, yes. So it follows that my favorite sandwiches are about this balance: great bread (or I’ll just eat the insides!) and top-notch fillings.

Gabe the Fish Babe Demo

This Friday, between 1 and 3pm, tell your boss you're sick and come to Dépanneur for a super informative and fun DEMO with Gabe the Fish Babe!! Gabe will be shuckin' oysters (and selling them onsite), making ceviche, and answering questions about the amazing Fish Club, which brings small-scale, slow-food seafood from local fishers to your mouth. See you there!

Here's more info on the Fish Club.

Satur Farms Brussels Sprouts

These tiny cabbage-like buds from Satur Farms flourish in the nutrient-rich soil and cool climate of Long Island. Unlike the strong, bitter, and mustard-y variety that is so often found at grocery stores, these tightly wrapped heads are nutty, buttery, and mild. Toss them in an easy balsamic and red wine glaze and their natural hidden sweetness is enhanced. This simple recipe takes about ten minutes to make and is delicious when dusted with a fresh grating of nutty Piave or Parmigiano-Reggiano. Serve as a side dish or add into a tasty pasta dish.

Cavoletti di Bruxelles à la Nichelina 

Ingredients

• 2 packages of Satur Farms Brussels Sprouts
• 4 tbsp of Salvatore Bklyn's olive oil
• 4 tbsp of LA Organic balsamic vinegar
• 3 tbsp of red wine preferably from BOE 
• Salt & Pepper Instructions
• Optional - 2 tbsp of Piave or Parmigiano-Reggiano

Instructions

1. Rinse brussels sprouts thoroughly, trim ends and slice sprouts lengthwise.

2. In a large pan add 3 tbsp of olive oil over medium-high heat and place brussels sprouts cut-side down. Allow to cook until browned and crisped; about 7-10 minutes. Add 2 tbsp of balsamic vinegar and toss until absorbed. Remove sprouts from heat.

3. Add remaining olive oil, balsamic vinegar, and red wine and scrape bits off bottom of the pan to deglaze. Turn heat to high and wait until liquid is reduced and coats the back of the pan. Add brussels sprouts back in the pan and toss to coat. Salt and pepper to taste and sprinkle with cheese if you prefer.

Ovenly Pies - Oh My!

Place your order at Dépanneur for a scrumptious Thanksgiving Ovenly pie by November 18th, for pick up on November 21st! We're offering Apple Cranberry Spice (rated "Top Pie for Thanksgiving" by Time Out New York), a sweet-tart creation featuring cranberries, local apples, and gooey caramelized brown sugar, and Pumpkin with Brandy-Soaked Dried Plums, a pie where sweet pumpkin is complimented by boozy dried plums, brown sugar, cinnamon, vanilla paste, and cloves. Each pie is $35 and 9" in diameter. And duhhh, they're made with an all-butter crust. YUM!

Come Get Your Thanksgiving Sides

Thanksgiving is a day of many tasks, including (but not limited to) preparing a moist-on-the-inside-crisp-on-the-outside-bird, keeping certain relatives away from each other, cleaning the house, and cooking a wholleee lot of sides. Dépanneur wants reduce some of the stress that goes into preparing a Thanksgiving feast (and add some DELICOUS flavor), which is why we're whipping up scrumptious side dishes for you to pick up on the big day! Come to the Dép to reserve your sides in advance, at the delicious price of $8 a pint, $13 a quart, and $60 for five quarts! Then swing by on Thanksgiving (assign someone to babysit the turkey for a few minutes) to take them home. You're not gonna want to miss out on these super seasonal and satisfying prepared foods. If you want, you can even tell your guests you made them. Just pour the veggies into a pretty dish, heat up, and throw out the tupperware immediately.

Here's what we're offering:

• Purée of Pumpkin Soup with Austrian Pumpkin Seed Oil and Chili
• Brussels Sprouts, Grilled with Pancetta, Fried Capers, and Toasted nuts
• Straight Up Mashed Potatoes with a Touch of Roasted Garlic and Horseradish
• Glazed Winter Root Vegetables with Hard Cider and Herbs
• Cranberry Compote with Meyer Lemon Zest (available only by pint)

Sign up by November 19, 5 pm to reserve yours! Pay upon signing up. (If you forget to sign up by the 19th, you can try your luck and swing by on T-Giving to see what we have available.)

Fondue Night

Watching the election tonight? Not watching the election tonight? Craving a cozy, easy, cheesy meal? Whatever your plans, fondue is always in order. Matterhorn Fondue is made according to traditional Swiss recipes, yet it's super easy to prepare, and everything you need is in the box. Serve with cubed bread (we recommend Roberta's City White), sliced apples, and assorted veggies.

Holiday Gift Baskets!

As October comes to a close and the holiday season creeps up, the team here at Dépanneur is very excited to announce three gourmet gift baskets perfect for the holidays! We’ve got a delicious basket of prepared, gourmet goodies for every taste. There’s the all-Brooklyn made SPICY basket ($55), with spicy bacon caramel corn, spicy pickles, green tomato chutney, and more; the all NYC-made SWEET basket ($95), with Mast Brother’s chocolate, peppermint taffy, hibiscus soda, and other sweet nibbles; and last, but not least, the SAVORY basket ($125), stuffed with olive oil, cheddar crackers, BBQ sauce, Frankie’s cookbook, and other salty treats!

Gift baskets will be available at Dépanneur, at 242 Wythe, Brooklyn, NY, all holiday season. We can ship these goodie baskets anywhere! Let us know if you’d like more information.

OMG! A Seafood CSA

Guess what err'body? We're hosting a Seafood CSA right here at Depanneur! Gabe the Fish Babe, who supplies local catches to restaurants like Roberta's and Roman's, will now be offering a weekly fresh seafood delivery that's brought to you straight from the waters of Rhode Island. Each Sunday, you'll be able to pick up seafare that's been caught within the last 24 hours. And what's even better is that the seafood will be ready to be cooked - no gutting or cleaning for you, you lucky little sea-dog.

Here's the pun-intended catch:

For $50 you'll get a bag of goodies that feeds 2-4 people. Each delivery includes a bag of shellfish, either 20 clams or 12 oysters in rotation AND 18-20 ounces of fresh local fin-fish - filleted, or 2 whole fish, cleaned and ready to grill. Each pack is vacuum sealed to ensure freshness and are all guaranteed to stay fresh for at least five days when properly refrigerated.

For June and July the selection includes: Fluke, Porgies, Striped Bass, Bluefish, Squid, Black Sea Bass, Scallops, Swordfish, Tuna, Shark and Live Crabs.

If you're interested, you'll need to sign up at the register each week before Thursday in order to get your fishies delivered the following Sundays. And if you'd like more info about GTFB, check out her website RIGHT HERE!

Preserved Meyer Lemon and Smoked Ricotta Crostini

We just got two new awesome products in from some crafty makers in the neighborhood; Smoked Ricotta from Salvatore Bklyn and Preserved Meyer Lemons from Sweet Deliverance NYC. Putting these two tasty little treats together, along with some other ingredients which you can find in our shop, on top of some crispy baguette rounds makes a super simple yet completely impressive appetizer that will make your guests question how the hell they got such an extremely talented and creative culinary friend. You don't have to tell them it's because of us though, you can keep that to yourself.

Ingredients

• 3 tbsp of smoked ricotta from Salvatore BKLYN
• 1 tbsp of olive oil from Salvatore BKLYN
• 3 slices of baguette, toasted
• 1 wedge of perserved lemon from Sweet Deliverance NYC, julienned
• 1 tbsp of shaved red onion
• sea salt and fresh cracked pepper

Instructions

1. Smear 1 tbsp of smoked ricotta onto each piece of toast. Top with a few slices of shaved red onion and preserved meyer lemon. Sprinkle with sea salt and crack some peppercorns on top. Finish with a drizzle of olive oil and serve.

Love from Nona Brooklyn

Check out the article on Nona Brooklyn

What’s Good Today? The Pastrami Sandwich at Depanneur

By Peter Hobbs - Oct 01, 2011

Today we stop by Williamsburg’s sandwich and provisions shop Depanneur, in search of something good to eat. Managing partner Nichelina Mavros, whose innocent obsession with cheese led to a career in food, suggests a sandwich. A pastrami sandwich, to be exact, made with honey-brined, coriander-crusted smoked brisket from Brooklyn Cured, sweet and salty butter from Roberta’s, house-pickled shallots, and the pop-in-your-mouth caviar stylings of whole grain mustard from Tin Mustard…

At Depanneur, Nichelina Mavros suggests a sandwich. A pastrami sandwich.

OK Nichelina, what do we have today?

Well our sandwiches are pretty popular. We have a really nice selection of regional and European cheeses, and meats and breads, and all kinds of local goodies, really, so it seemed to make sense to take some of these great things we carry and use them to make sandwiches. [laughter.] So I think a sandwich would be a good place to start.

One of our special sandwiches features pastrami from Brooklyn Cured. We really love this pastrami. Scott Bridi grew up in Brooklyn and started Brooklyn Cured a few years ago after running Gramercy Tavern’s charcuterie program. He was a chef too, so he knows a lot about meat and a lot about flavors. He only works with local, pastured meats, and he makes all kinds of great things.

He makes the pastrami with this wonderfully fatty brisket. He brines it for days in honey and spices, then crusts it with coriander, peppercorns and mustard and smokes it. It is delicious. So flavorful, so good.

For the sandwich, we slice the brisket nice and thin, and serve it on a Pullman rye from Balthazar with sweet and salty butter from Roberta’s, some Tin Mustard, and pickled shallots. The Pullman rye is really kind of spectacularly soft and delicate. The butter from Roberta’s is amazing, of course – pretty much everything they do is. The Tin Mustard is another Brooklyn-made product. It’s a whole grain mustard – they don’t grind the seeds, so they kind of pop in your mouth like caviar when you eat it. And we pickle the shallots here.

The sandwich features honey-brined, coriander-crusted smoked brisket pastrami from Brooklyn Cured, sweet-and-salty butter from Roberta's, and whole grain mustard from Tin Mustard. Nichelina suggests pairing its creamy, smoky, pickly, meaty goodness with Belvoir's herbal, floral, sparkling elderflower soda.

So the rye bread and the butter and are both soft and creamy with hints of sweetness. The pastrami is really tender, and has that rich, smoky, meaty flavor combined with the sweetness of the honey brine and the spice of the coriander , mustard and peppercorn crust. The Tin Mustard carries the sweetness note too, along with that sharp tang and spice and that texture that kind of pops, and it works really nicely with the pickled shallot to cut the creamy, melt-in-your mouth fattiness of the butter and pastrami.

Some sandwiches are better when you heat them a bit – it can really bring out the flavors. Or if you toast the bread, to add some texture. We don’t heat this one or toast the bread or anything, because all the flavors and textures are so wonderful as they are that they don’t need any help. It’s a really great sandwich.

What would you pair it with?

Hmmm. You know what would go really beautifully with it? The Belvoir elderflower soda. It’s from England, actually. It’s made with freshly-picked elderflowers, a little lemon juice, and sparkling water from their local spring. That’s it. I love it. Its light, herbal and floral flavors and the bubbles would all counter and complement everything going on in the sandwich quite nicely, I think.

So Nichelina, how did you end up here?

I was born in New York, but I grew up mainly in Texas, where we ended up because of my dad’s work. I’ve been back here in the city for ten or eleven years, and I’ve been working in the food industry for most of that time.

It started with cheese. Cheese is kind of my passion. When I was in college, I found myself reading all these books about cheese rather than reading the books I was supposed to be reading. [laughter.] Right after college I worked the counter at Bedford Cheese, and then I was at Murray’s, working in wholesale for a while.

I thought I might like to cook, so I interned in the kitchen at Five Leaves in Greenpoint. I learned so much. It was really great. I love them there. But I realized that I really like working directly with customers. I like being in the front of the house.

So a few years ago a few friends and I decided to open this place. We opened just over two years ago. I’m the managing partner, so I get to do all the fun stuff, like picking the products and that sort of thing. But it also means I get to do the not fun stuff too, like the books. [laughter.]

Bacon & Gouda Macaroni & Cheese

Whenever we get a new product in, we're thrilled to share some of our favorite ways to use them. As with our newest Marieke Gouda, straight from Wisconsin, we think it's best when melted into a rich, creamy cheese sauce and paired with some smoky bacon. This sweet, nutty, and somewhat salty cheese is just as good when it's not melted and placed on a cracker with a spot of tomato jam but we think you'll really enjoy it this way. Be sure to pair with one of our ice cold lagers and you'll have yourself a cozy little dinner, perfect for cold nights like these when the heat from your oven does more than just cook for your food.

Ingredients:

• 1 bag bow tie pasta
• 6 slices Nueske's Bacon, roughly chopped
• 3 tbsp Celles Sur Belle Butter butter
• 2 tbsp flour
• 3 cups whole milk from Battenkill Creamery
• 8 Fine Cheese Co Olive Oil and Sea Salt crackers, crushed
• 1/2 pound Marieke Gouda
• 1 cup Parmigiano Reggiano

Instructions:

1. Preheat oven to 375° and cook pasta according to the directions.

2. Meanwhile, over medium heat, cook bacon until it begins to crisp up. Remove from pan and dispose of all but 1 tbsp of grease. Add 2 tbsp of butter and let melt until it stops bubbling. Add in flour and whisk until a nice, thick, golden roux develops; about 5 minutes.

3. Turn up the heat to medium/high and little by little, add in milk, whisking constantly to avoid lumps. After about 6-10 minutes, sauce should begin to thicken. At this point, lower the heat and add in the gouda, a handful at a time, whisking constantly in a figure 8. Turn heat off and whisk in the parmigiano.

4. In a greased baking dish, combine the cooked pasta with the bacon and cheese sauce. Gently mix together. It should appear to be a bit soupy as it will absorb during the baking process. Coat the top of the dish with the crushed crackers and dot with remaining dabs of butter. Bake for about 30 minutes until bubbly and golden and remove from oven. Let sit for about ten minutes and serve.

Mast Brothers Chocolate

Since most of us are too old to go door-to-door trick-or-treating this Halloween, or at least have neglected the idea in hopes that your neighbors don't question your sanity more than they already do, it's time admit that you've got to treat yourself to some nice chocolate.

Mast Brothers isn't just nice though, that's an understatement - it's absolutely fantastic and completely unique. With their shop and test kitchen right down the street, these two brothers have crafted a dark, bold, and bitter type of chocolate that comes in a variety of flavors. With savory blends like Dominican dark chocolate speckled with olive oil roasted almonds and sea salt, or sweeter compositions that lay caramelized pecans amongst cacao and deep mountain Vermont maple syrup, Mast Brothers is sure to have something that pleases even the most refined palates. Their concoctions will most definitely make you forget about that monster-sized Butterfinger that once made you the happiest kid on the block.

Butternut Squash Hash with Piave Eggs

Bye bye 50s era hash! We're so over that played-out potatoes and ham concoction, that we're bitch slapping it out of our diets and replacing it with this sweet and savory combination that uses local butternut squash, smokey Nueske's bacon, apples from Migliorelli farm, and sweet onions from the Hudson Valley. Add some fresh eggs right into the mix and it'll create a yokey richness that makes this dish extra creamy. The shaved piave, which is sort of like a young Parmesan that has fruity and nutty undertones, adds an extra burst of brightness and rounds out this one-pot dish. And we don't mean to brag, but we might just blow your mind with this tasty little breakfast.

Ingredients:

• 2 cups of Satur Farms butternut squash, grated
• 1 Migliorelli farm apple, grated
• 1/2 medium sized Basis: Farm to Chef onion, diced
• 5 slices of Nueske's bacon, diced
• 3 tbsp of Meggle's Alpine butter
• 5 Feather Ridge eggs
• 1/4 cup of Piave, grated
• salt and pepper to taste
• *optional - rosemary for garnish*

Instructions:

1.  In a large saucepan, add bacon and cook over medium heat until it begins to firm up; about 3-5 minutes. Add in onion and stir, cook until it becomes translucent. Add in 2 tablespoons of butter, the butternut squash, the shaved apple, and a pinch of salt and cook until tender.
2. Turn heat to high and allow the hash to brown; about four minutes.
3. Turn heat to medium low and by using the back of your spoon - create five little holes in the hash. Put a dab of butter in each hole and allow to melt. Crack one egg into each hole and sprinkle with salt and pepper. Cover sauce pan with a lid and allow eggs to cook. For runny eggs, cook for three minutes, for hard eggs, cook until firm to the touch.
4. Finish by sprinkling grated piave on top of each egg.  Salt and pepper to taste. Serve immediately.

Black Elderflower & Basil Smash

A snow storm on Halloween? Really? With fall's appearance about as quick as LiLo's first jail stint, Winter sure did cometh, and it cometh quicker than we can handle. So now that our puffy coats are coming out of hiding to help keep our insides all nice and warm, it's time to down some drinks that do the same. This lip puckering cocktail - made with our favorite black elderberry syrup by Darbo ($12), Argumi's Lemon Italian Soda ($4), vodka, and some freshly julienned basil - will make you one happy (and warm!) camper.

Black Elderflower & Basil Smash

Ingredients

1.5 oz vodka

3 oz Argumi Lemon Italian Soda

1 splash of  Darbo's Black Elderflower syrup

1 medium sized basil leaf, julliened

Directions

Combine all ingredients, reserving a few strands of basil, over ice, shake vigorously. Top with remaining basil.

Roberta's City White Panzanella

We know you love Roberta's City White, with its crusty dark exterior and moist, nutty dense center. Sure, it's great plain, but it's even better when lubed up with some salty kriemhild butter and a smear of grapefruit jam from Anarchy in a Jar or when used to take out some aggression in a ripped up bread salad. And if you've never had a bread salad, which does sort of sound like a edible contradiction, then you're in for a treat. It's super quick, completely cathartic, and addicting. It's good.

Ingredients

• 2 cloves of garlic, minced
• 1/4 cup of olive oil
• 1/4 cup of red wine vinegar
• 1/4 balsamic vinegar
• salt and pepper, to taste
• 1 Loaf of Roberta's City White, torn to small pieces
• 1 box of Satur Farms heirloom baby tomatoes
• 1 bunch of basil, roughly chopped
• 1 cup of parsley, roughly chopped
• 1 cup of baby arugula
• 1 small red onion, shaved
• lemon juice to taste

Instructions:

1. Combine the first four ingredients and whisk until thoroughly incorporated and drizzle over torn bread.

2. Toss in the remaining ingredients and season with salt, pepper, and lemon juice to taste. Let sit for ten minutes and serve.

Red Rock Blue and Roast Beef Grilled Cheese

 

Our cheese case just got a few new delicious additions from the good ole' U S of A but we'll begin by introducing Red Rock Blue, an annatto imbued blue veined cheddar straight from Wisconsin. This tasty little pressed block of goodness is more creamy than the Dumbarton Blue (our other cheddar blue from Wisconsin) and is strikingly beautiful -- with a bright orange center and blue streaky veins throughout. This hand-spiked and pressed cheese is aged 3-6 months and is made by using pasteurized milk from one single herd of cows. It's fudgey texture not only makes it perfect for dessert cheese plates, but it also makes it a prime candidate for melting.

When Red Rock blue is melted over roast beef, roasted red peppers, and is sandwiched between some buttery sourdough, the flavor of this cheddar-blue is intensified to the max. Check out this recipe from Grilled Cheese Social to make one for yourself.

Imported Italian Riso Carnaroli

When you think of risotto rice, which I'm sure you so often do, you probably think of Arborio, the Italian short grain rice traditionally used to make risotto. But it is important not to forget aabout Carnaroli, Arborio's less popular, slightly alternative (yet equally delicious) brother. Carnaroli, medium-grained rice grown in Northern Italy, has a much higher starch content and delightfully firm texture. It stands up to hearty flavors and holds its texture well against the mushing forces of boiling stock.

Come pick up a package at the Dep today! Cooking instructions are on the back. They're actually quite simple: all you need is an onion, oil, some stock (veg, chicken, fish, whatever), a little white wine, a bit of good pecorino to grate on top, and some patience. It's a great base recipe to get creative with. This time of year, we like to roast up some mushrooms with rosemary, garlic, and sea salt and mix it in to the risotto at the end of cooking, with lots and lots of coarse chopped parsley.

Stop by and try some of our cheeses to grate into risotto. We recommend our Piave, Pecorino, and Parmigiano!

Buon appetito!

Hey Boo Coconut Jam

We love coconut. We love jam. Which is why coconut jam is really, really exciting for us. We just got in some jars of this crazy good Coconut Jam made by Hey Boo. What, you may ask, is coconut jam? Well, it's a silky smooth, almost syrupy, confection made of coconut milk, eggs, and sugar (so naturally dairy- and gluten-free), that's delicious smeared on toast, scones, muffins, your tongue, etc etc. Because its consistency is similar to honey's, it's also perfect drizzled over crepes or waffles or pancakes. Check out our little coconut jam pancake experiment.

Listen to us on Heritage Radio

Listen here.  

We're talking local and artisanal retail on this week's Let's Eat In! On this episode, Cathy Erway is joined by Nichelina Mavros and Celia Churcher of Depanneur in Williamsburg, Brooklyn. Depanneur is located on North 3rd Street and Wythe Avenue, and specializes in fine cheese, bread, and charcuterie. Tune in to learn about Depanneur's new "fish C.S.A." that provides local, fresh fish right here in Brooklyn. Hear about the aims of Depanneur as a high-end bodega, with fresh sandwiches and local, real food. What's on the shelves at Depanneur that could be a part of the ideal date meal? Tune in to this week's Let's Eat In to find out! This episode has been brought to you by Whole Foods.

"There's so much amazing food going on in our neighborhood, and there's room for everybody." -- Nichelina Mavros on Let's Eat In

Need Supply Co & The Dép

Here's what Richmond-based blog Need Supply co thinks of us:

DESTINATION: DÉPANNEUR

Named after the French word for “bodega”, Brooklyn-based Dépanneur considers themselves a convenience store. That may be an apt description if all urban convenience stores stocked elderflower soda, locally-sourced hand soap, and German Katje yogurt gummies along with their household cleaning supplies and cigarettes. Perhaps we could call them a locally-minded gourmet shop with a European grocery twist, but then you’d be missing their delicatessen sandwich counter (New York Magazine gives it a 10 out of 10), Intelligentsia coffee, and Ceci-Cela pastries…so maybe a convenience store/Euro grocer/gourmet deli/specialty coffee shop/patisserie?

Whatever your chosen descriptor, Dépanneur opened in 2010 by Nichelina Mavros on the corner of Wythe and North 3rd street, and has since become a staple for New York bon vivants and Williamsburg locals alike. If you find yourself in the neighborhood jonesing for a prosciutto sandwich with fig jam (the best you’ll ever have, we’ve been assured), swing by Dépanneur, say hi, and maybe pick us up some Mast Brother's Chocolate.