NEWS

FEATURED, FEED, HOME, LOCAL, NEWS

New Sandwich: The Fitzgerald

gatsby-sandwich-thumb

To celebrate the release of the Great Gatsby movie, we've created a special sandwich to honor this Great American Novel. Julie Ryan, our house chef, has crafted a new East-End inspired sandwich which features plump, buttery grilled shrimp, caught fresh from the waters of Point Judith by our very favorite sustainable seafood gal, Gabe the Fish Babe. There's also a creamy layer of rich housemade cheese curd spiced with tarragon, juniper, and chili - while blistered, gin-soaked blueberries add a note of sweetness and pink peppercorns add a crunchy bite of spice to this decadent sandwich, served on Bien Cuit's Miche bread. $8.00

 

 

FEATURED, FEED, NEWS

Dépanneur New Goodies!

MAST BLACK TRUFFLE

We've added new items! From seasonal flavors of your favorite Mast Brothers Chocolate (black truffle-hell ya), to Zukali Salsa, to Gluten Free Gourmand flours and mixes from Portland, OR and Boat Street Provençal inspired pickles from Seattle. Don't miss a shop favorite S'more Bakery- s'more's made in NYC. Just pop 'em in the oven if you're not around a camp fire, build a tent in your living room and you're set.

NEWS

New Sweet Deliverance Jams In!

photo-47

Satsuma Tangerine Marmalade, Spiced Brown Sugar Peach Butter, Heirloom Red Grapefruit Marmalade... it's no wonder Kelly Geary of Sweet Deliverance was selected as a finalist of this years Good Food Awards in San Francisco.  Hailing from the kitchens of Blue Hill Stone Barns and a favorite of all Lower Eat Siders, the now closed (tear) Little Giant; Kelly uses as much local and seasonal ingredients as possible and works out of a wind powered kitchen in Greenpoint. The Satsuma Tangerine is lip puckering delight. Made with biodynamic satsumas, evaporated cane juice, and lemon juice.  Not too sweet and a nice bite of bitter orange peel.  We love it on a hunk of seedy, whole-grain bread.

Also, just in Kelly's new handmade, stitched letterpress recipe booklet.  Simple pie dough, quiche, shortbread,  it even includes her own cute and useful sketches detailing what size your butter cubes should be.  Hmmm Mother's Day is only two months away, we're thinking breakfast in bed gift potential.

FEATURED, LOCAL, NEWS

Valentine's Treats for your Sweet

carly-vday-thumb

valentines day carly planker  

Whether you're a serious monogamous lover or more of the booty call type player, we've got plenty of awesome V-day treats for your significant others, your friends with benefits, and your soul mate. We're even doing something super special this Valentine's day with Mast Brothers Chocolate. They generously donated a bunch of their amazing chocolate to our Valentine's Day charity event. We'll be making and selling goat cheese chocolate truffles and 100% of the proceeds will be donated to Sandy Relief Funds. For two days only, the 13th and 14th, you can come in and buy our altruistic V-day treats. Not only do they taste good and make an awesome present, but buying them is like killing two birds with one stone. It's like, double giving in a way.

 

mast brothers chocolate and goat cheese truffles

 

We've also got a bunch of other treats from Butter + Love, The Good Batch, and Biscotti. Come in and check out our treats, we know we've got something for everyone!

 

 

LOCAL, NEWS

Clawhammer CSA

clawhammer-csa-thumb

 

Interested in a regular delivery of sustainable meat? By now most people are familiar with the CSA model for vegetables, but few meat CSAs exist. We’ve partnered with Clawhammer Farm to offer a simple, affordable meat CSA at The Dep.

 

The Scoop:

--The CSA operates quarterly, and the next quarter runs from Jan. 24 - April 18.

--Delivery is every other Thursday.

--Members can choose a pork share, beef share, and/or pork/beef combo share.

--Each delivery is 5lbs. total of meat, divided into different cuts (click here for an example list of what you might find in a share over a 14 week quarter).

--In addition to the basic share, you can add a chicken share (1/2 chicken each delivery) or an egg share (one dozen eggs each delivery), and order from our buyer's club at a 10% discount.

 

All of their animals are raised with common sense: humanely and antibiotic/hormone free. The beef is grassfed and the pigs' foraging is supplemented with corn and soy.

Ordering is done through Clawhammer's website. You pay upfront for each quarter and can add anything from the buyer's club as you go along.

 

Ask a Dep employee if you have any more questions!

FEATURED, NEWS

Drinking Vinegar Dreams

drinkin-vin-thumb

If last week's Yuzu and Coconut Chicken Soup post wasn't enough and you're still feeling like shit, then you need to take the next step and get yourself some drinking vinegar. We've currently got two super awesome brands that will help you get through the FLU season, relatively unscathed.  

Fire Cider and Pok pok's Drinking vinegar are perfect for colds

 

Pok Pok Som - Made in Portland with organic cane sugar and natural vinegars, this tonic has been used at Andy Ricker's super amazing Pok Pok restaurants since 2005. And although they don't claim that their drinking vinegar has any actual known health benefits, these kinds of solutions have been used as a cure-all since the colonial times. We've got plenty of Tamarind and Apple on hand in the shop, but as of now, we don't sell any online.

 

Fire Cider: This completely raw and organic medicinal tonic is made up of apple cider vinegar, raw wildflower honey, oranges, lemons, onions, ginger, horseradish, garlic, turmeric and habanero peppers. As you can imagine, this tonic packs quite a punch and it will totally knock whatever cold you have right out of your system. Take a shot straight up, mix in salad dressings, or add to hot toddies for an extra homeopathic beat down. The Flu won't have shit on you once you're breathing that fire.

 

Buy some [here] and keep the homeopathic dream alive.

LOCAL, NEWS

FREE THE MERMAID

gtfb-thumb

Last night, 12/12/12 during an urban guerilla marketing mission, a GABE THE FISH BABE employed "mermaid," as we call our sales team members, was arrested in Williamsburg for spreading the word of sustainable seafood. Apparently placing stickers and flyers around town is vandalism and punishable by a night in jail. The mission of GABE THE FISH BABE is to save communities, save ecosystems and save health by learning to prepare and cook sustainable, traceable seafood with a focus on the underutilized and abundant species of local commercial fisheries.  

 

GABE THE FISH BABE is a small Point Judith, Rhode Island based seafood company that sells to chefs and individuals. GABE THE FISH BABE also runs a Community Supported Fishery (CSF) in conjunction with Vertically Integrated Farms in Hunts Point, Bronx New York. The CSF is made possible through leveraging shipping costs of our home/store delivery based FISH CLUB. More information regarding FISH CLUB below. The mislabeling of species is rampant in NYC and people are starting to realize.

 

 

Gabe the Fish Babe and her sustainable seafood CSA

Join the FISH CLUB, get SUSTAINABLE SEAFOOD DIRECT.

GABE THE FISH BABE is a small-scale sustainably focused fresh seafood company based in Point Judith, RI. The finest chef’s from New York City, Boston, Chicago and across the USA have been sourcing the environmentally and economically sustainable seafood options available from GABE THE FISH BABE, and now you can too. GABE THE FISH BABE’s balanced seasonal approach to the timely, on-site, dock based sourcing of underutilized, abundant and super fancy seafood means less waste and a shorter distance between the fisherman’s catch and your table.

 

 

As a FISH CLUB member you will enjoy:

- The finest and freshest sustainably caught seafood, from ocean to table.

- Recipes and education for cooking even the most unusual catch of the day.

- Actively support longer term fishing sustainability in Pt. Judith, RI

- Help communities in need: a small part of your shipping fee is leveraged

to help pay the delivery costs to local underserved communities.

Full Seafood Club Care Share: $40

Fish Only Club Care Share: $25 (no shellfish)

4 week, 8 week, perpetual membership and seafood dinner packages available:

Shellfish may include: littlenecks, topnecks, oysters, live crabs, scallops,mussels, steamers, squid, razor clams. For example: 20 clams or 12 oysters

Fin-fish may include: porgies, bluefish, black sea bass, dogfish, sea robin, bonita, flounder, blackfish, cod, monk, skate, sea trout, john dory, yellowtail flounder, winter flounder, fluke, striped bass, haddock, hake, ling, mackerel, whiting 18-22 ounces

 

 

Sign up for the FISH CLUB at gabethefishbabe.com

SAVE COMMUNITY, SAVE OCEANS, SAVE YOURSELF.

Contact Gabe if you have any questions!

Cell: 347-613-7548

 

HOME, LOCAL, NEWS

Welcome to the Dép!

welcome-to-dep-thumb

 

depanneur, brookly, nichelina mavros,artisinal, grocery
Photo: Morgan Ione Yeager

We're proud to call Brooklyn home, and if you haven't physically stepped into our neighborhood and experienced how awesome it is, then let us tell you a little about what we've got going on.

 

We like to think of ourselves as a glorified bodega, hence our name Dépanneur, which is a French-Canadian term for convenience store. But we're not your typical corner store. Instead of slanging mass produced potato chips and high fructose filled chocolate bars, we strive to carry a collection of the smartest, delicious, and most innovative products from Brooklyn and around the world. From Mast Brothers chocolate, which is made on our very own block, to Almdudler, an Austrian herbal lemonade whose overseas popularity matches that of coca cola, we try to keep a curated stock that glorifies all that is awesome in the amazing world of artisinal food.

 

Our new website and online shop are meant to be a hub for like-minded foodies to shop, read, share, and of course, indulge. That being said, we're super proud of all the products we carry and because we feel like we have a personal relationship with our goods (don't worry, no one is doing anything weird with the curry ketchup), we're sure that you'll enjoy them just as much as we do.

 

Things truly are better when they're made by people who care.

 

Wecome to the Dép.

NEWS

Meet Julie

Julie-thumb

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.

LOCAL, NEWS

Ovenly Pies - Oh My!

pie-thumbnail

A apple pie from Ovenly in Greenpoint BrooklynPlace 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!

LOCAL, NEWS

Come Get Your Thanksgiving Sides

hiroko-thumb

 

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.)

LOCAL, NEWS

Holiday Gift Baskets!

giftbasket-thumb

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! A spicy foodie gift basket from Brooklyn

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.

sweet brooklyn foodie gift basket

A brooklyn-made foodie gift basket

LOCAL, NEWS

Love from Nona Brooklyn

nona-thumb

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.]

LOCAL, NEWS

Dépanneur in NYMag

nymag-thumb

Check out Danielle Walsh's super-flattering review of the shop for New York Magazine!!! "Murray’s Cheese alum Nichelina Mavros opened this locally minded gourmet shop with a European-style corner store in mind—the title is Quebec’s word for bodega. The sparkling yet rustic shop is filled with European packaged goods like spaetzle and curry ketchup as well as locally sourced comestibles like Satur Farms produce and chocolate bars from neighboring Mast Brothers. Although there are unique items like Elderflower soda and jalapeño mustard, the store also stocks standard grocery items like cereal, beer, and olive oil. The café pumps out tasty sandwiches and coveted Intelligentsia coffee, but the real star of the shop is the carefully curated cheese counter containing about twenty artisanal cheeses, some of which, like the cloth-bound cheddar made in Prince Edward Island, Avonlea, aren’t found anywhere else in New York City. An added bonus—Mavros lets customers sample anything in the store (even the packaged goods!) so you can know exactly what that $16 block of cheese tastes like before you buy it."

Read the full review here >>

HOME, NEWS

Dép Party!

olive-thumb

As the leaves turn crisp and the air, crisper, there’s no better to commemorate the changing of the seasons than with good friends, tasty drinks, and, most vitally, lots and lots of delicious snacks. This Friday, between 8 to 10, join us at Depanneur for some serious snacking—with such gourmet tastes as Mast Brothers chocolate, Sour Puss pickles, Salty Road taffy, Food Matters Again cheese (including new ones we’ll be offering soon), and Jeni’s ice cream! We encourage customers, friends of customers, even animals of customers to stop by our in-store get together; this is going to be a prime opportunity to sample some new and classic Dep offerings, as well as learn about the kickass people behind them. That’s right, the event will educational as well as delicious! Glenn from Food Matters Again is going to conduct some informal classes on cheese and charcuterie, Ali from Brooklyn Oenology is bringing organic Long Island wine, and word on the street is that Gabe the Fish Babe (of fish club fame) will be making an appearance. So put on your party dress (or party overalls, whatever, we don’t care) and come share some tasty nibbles with us. Come for the full two hours, or just pop in to say hi and eat a taffy. We want to see your beautiful faces!

LOCAL, NEWS

OMG! A new sandwich!

rueben-thumb

Did you hear that? Did you hear that? We're going to be serving an all-new all-Brooklyn sandwich! This simple yet completely delicious sammie will be featuring Brooklyn Cured Pastrami, Roberta's sweet and salty butter, and Tin Mustard's whole grain mustard. The bread you ask? Well, that will be served on Balthazar's rye loaf and will be un-toasted so that you can taste all of that rye goodness. Come try one today! Or tomorrow. Or the next day.

LOCAL, NEWS, PRESS

Edible National & Gabe The Fish Babe

gave-thumb

Gabe, our number one favorite fish babe, now has a new home in the New Amsterdam Market. Every Sunday Gabe you can find her slangin' fresh seafood from the waters of New England from 11am - 4pm. If you can't make it down to the South Street Sea Port, be sure to sign up for our CSA at the shop. We'll be doing it all year long!

Be sure to check out this awesome article about fishing in the Cape, written by Gabe. [Edible Cape Cod]

And check out the New Amsterdam article here. [Edible Manhattan]

LOCAL, NEWS, PRESS

Slideluck Potshow

potluck-thumb

Do you like booze? How about an overwhelming amount of delicious food? We thought so. That's why we're inviting you to join the Dep and all the wonderful peeps participating in the Slideluck Potshow tomorrow night (July, 19th) at 6:30 at the Brooklyn Brewery. Tickets cost $15 and include ALL-YOU-CAN-DRINK Brooklyn Brewery Beer and tons of free, totally awesome food. It's going to be a shit show, in the best way possible, of course.

You can buy your tickets HERE and we can't wait to see your pretty drunk faces come by the table! Cheers, yeah!

LOCAL, NEWS

Gabe the Fish Babe's Seafood CSA UPDATE

GTFB-thumb

Some things have changed with our seafood CSA. 1. It's cheaper! And, 2. the packages are a little different, as well.

Instead of paying $50 a week for a full share (which includes fish and shellfish), it'll now be $40 a week and will extend for four full weeks - which makes it $160 total.

Also! There's a fish-only package that is just $25 a week, for four weeks (totaling $100).

Sign-up for each week closes on Thursday at 5:00pm so come get some sea-goods!

Here's a picture from this week's latest Gabe the Fish Babe delivery. Woot woot!