New single origin coffees and brewing equipment have arrived at Depanneur. We are featuring three single origins from Intelligentsia Coffee Roasters: Kenya Karinga; with tropical fruit flavors and a honey sweetness to round out the cup, Ethiopia Yirgacheffe; a classic coffee with a crisp mouthfeel and notes of pomegranate and lemon, and organic Mexico La Perla de Oaxaca; warm and full with notes of nut and spice. These coffees are fresh and in season now. The Hario ceramic coffee dripper is available, packaged with some filters to help you start featuring these unique coffees at home by the cup. For tea drinkers we are carrying porcelain Gaiwans, a versatile cup used for both brewing and drinking loose leaf teas. Invented in the Ming dynasty and used in traditional tea ceremonies, Gaiwans are perfect for oolongs that can stand multiple infusions as well as more delicate white and green teas.
Keep an eye out for an expanded offering of home brewing equipment and beans in our coffee department at Depanneur. We will be working with our long-term coffee roasters, Intelligentsia, to provide the equipment you need to brew high quality pour-over coffees yourself at home. Stop in to talk to Kymberly, our lead barista, about setting up your kitchen for your morning cup. We will also be working on expanding our whole bean offering to include seasonal single origin coffees for you to take home and test out on your new equipment.
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.
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.
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.
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 CSA operates quarterly, and the next quarter runs from Jan. 24 - April 18.
--Delivery is every other Thursday.
--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!
Guanciale, a smoked pork jowl type of bacon, goes perfectly with pasta, parmesan, carmalized onions, garlic, and red pepper flakes.
I don't know about you, but I desperately crave chocolate the entire month before Valentine's Day. I'm pretty sure that this insatiable urge has something to do with the amount of hot pink, brightly wrapped treats that line the shelves in almost every store that I pop my head into and I'm totally cool with that. I actually dig it. And what's even better is that the Mast Brothers Chocolate factory is right down the street from the Dep so all the employees are constantly popping in for a salted caramel bonbon or a piece of chocolate cake. Yeah, life on N3rd is pretty good and exceptionally tasty.
It gets better though. Like the other day when Camilo Kohn, a Dep employee who used to be a cook at Atera, blew our mind with a dessert that he's perfected. With a Mast Brother's Brooklyn Blend chocolate bar and a plethora of other ingredients that we sell at the shop, Camilo made an insane chocolate and espresso Pot de Creme with cardamom cream and hazelnut brittle. And luckily for you, he's scaring his recipe so if you're brave save it for next and blow someone's mind.
Chocolate and Espresso Pot de Creme with Cardamom Cream and Hazelnut Brittle.
(Yield 8 portions)
For Pot de Creme.
- 16 ounces whole milk
- 12 ounces heavy cream
- 4 ounces sugar
- 8 egg yolks
- 2 ounces dark rum
- 3 ounces espresso
- 12.5 ounces dark chocolate (5 bars Mast Brothers Brooklyn Blend) chopped.
For Cardamom Cream
- 1 cup heavy cream
- 2 teaspoons ground cardamom
- 3 Tablespoons confectioner sugar
For Hazelnut Brittle
- 2 cups sugar
- 2.5 cups hazelnuts, chopped
- 0.5 cups butter (8 Tablespoons)
- 2 teaspoons sea salt
- 1/2 teaspoons chili flakes
- 1 teaspoons ground cinnamon
For Pot de Creme
1) Combine milk, cream and sugar in a pot. Bring to a boil, reduce heat to medium.
2) Whisk egg yolks in a bowl and temper with the hot milk by adding the hot liquid into the egg in a thin stream and whisking vigorously. Once eggs are tempered (warm) return to pot and on medium to low heat stir with a wooden spoon until nape consistency (when it thickens and coats the back of the spoon) making sure to to over cook it.
3) Reduce heat and stir in the espresso and rum.
4) Place the chop chocolate on a bowl and pour half of the hot liquid. Let it rest for a minute and whisk until fully incorporated. Add the remaining liquid slowly.
5) Pour the pot de creme into individual ramekins and let cool completely (at least 4 hours). Top with fleur de sel (sea salt).
6) When serving add a scoop of whipped cream and pieces of the brittle. You can also add some herbs like mint or lemon balm as well as citrus rind (orange or meyer lemon).
For Cardamom Cream
1) Pour the cold cream into a bowl with the sugar and ground cardamom.
2) Whisk vigorously until it reaches consistency of whipped cream.
For Hazelnut Brittle
1) Place all the sugar in a pot and begin melt it at medium to high heat. Once it is half melted reduce the temperature to medium and let it cook until it reaches a caramel color.
2) Stir in the nuts and butter, cook for another 3 minutes. Add half the salt, chili flakes, and cinnamon and mix well.
3) Pour the mixture into a sil pad or non stick parchment paper and spread with a rubber spatula until desired thickness. Sprinkle the remaining salt on top.
4) Cool in a refrigerator or at room temperature until it is completely hard and brittle-y.
I'm just gonna put it out there. I'm one of the few people who doesn't give a shit about football. And even though this sport doesn't make me excited in any manner whatsoever, I fucking LOVE the Super Bowl. I always spend the upcoming week dreaming about creamy dips, loaded nachos, warm crock pots full of bubbling goodness, and wrinkly hot dogs covered in ketchup, mustard, and relish. I'm getting giddy just thinking about it.
Last year, my party consisted of a smorgasbord of dips, a million different types of chips, and ice cold Sixpoint beers. This year, I'm switching my game up and making my party extra fancy and Brooklyn-themed. Instead of making all of the food beforehand, I'm letting my guests demonstrate their creative by setting up the ultimate DIY slider bar. This way, my guests will have the ability to be creative and make their own mini concoctions. Below, you'll see my tips on how to make the ultimate burger spread and if you have any questions, feel free to comment below and I'll answer them before the big
food game day!
Since this is the only thing you'll really be making yourself, it's your time to shine! Hit up The Meat Hook or Marlow & Daughters and grab some ground beef, chicken, pork, and/or fresh fish and grill them up into tiny little patties. The protein will shrink up as it grills so it's important to make your patties about a half inch wider than the buns, and super thin. I would recommend using a little bit of Maldon sea salt and Stuart & Co's spice rub for beef and pork burgers. It's the perfect all purpose seasoning and it really brings out that nice umami flavor.
This is how you transport the patties into hungry mouths. Be creative here! Small English muffins, tiny yeast rolls, mini bagels, buttery biscuits, or butter lettuce (for people who are watching their carbs…chumps) are all super fun and tasty ideas that make your guests feel like they have endless slider opportunities. And everyone wants endless slider opportunities. Duh.
Here's where we come in! Dude, we've got sooo much good stuff to make your spread even more dank. I'll name a few of my favorites - Empire Mayonnaise's black garlic - holy shit. Empire Mayo's bacon - it'll change your life. Empire Mayo's smoked paprika - add an over-easy quail egg and a little bit of this and you'll probably win the best sandwich award. Then there's First Field Ketchup that uses local Jersey tomatoes. And of course, Brooklyn's own Tin Mustard - the tiny mustard seeds burst in your mouth like caviar!
Just like any cheese plate, variety is key, so go with cheeses that come from different animals and have different textures. I suggest having some sliced manchego, a cheddar-blue such as Wisconsin's Red Rock, fresh lemony chevre, and if you want to get real American, some Kraft Singles.
The opportunities are endless. Seriously. I'll spout out a few but do your thing when it comes to this category. Shit, you could even clean out your fridge this way. McClure's pickles and relish, caramelized onions, avocado, Nueske's bacon, sliced tomato, arugula, chutney, basil, cilantro, apple, pineapple, grilled peaches, jam, peanut butter…yeah peanut butter! And potato chips, you've got to have McClure's spicy pickle chips or else your party will suck.
There's only one drink that I'm going to be serving this weekend and that's McClure's Bloody Mary's. I'm totally obsessed with the mix and I always use Absolut Peppar vodka and an over the top garnish with McClure's pickles, Brooklyn Brine chipotle carrots, celery stalks and if you're brave… top it with one of the sliders - just like this [one].
It's Monday again and with the rest of the work week looming ahead, tonight's dinner calls for something quick, easy and relatively mindless. I'm talking about a recipe that's quicker than an episode of GIRLS and that could be done by a 12 year old. Something comforting, warm, and spicy to make this snowy day not so depressing. A meal that could be made when you're half alive, recovering from a massive weekend of partying.
What is this soul-saving meal you ask? Well even though jarred spaghetti sauce and cheap noodles might've saved you when you were blowing all your money on beer in college, this grown-up version is something of a different feather. Simple yet delicious, our recommended Monday meal takes about 20 minutes from start to finish and only has four ingredients. Just throw some Poschiavo Swiss pasta into a pot of boiling water, add it to New York-made Nonna's spicy sauce and top it off with freshly torn basil and grated parmesan. Store-bought tomato sauce really can't get any better than this and I bet you're already excited about dinner tonight. With Tuesday approaching, life can only get better from here.
1/2 package Poschiavo Spaghetti
1 jar of Nona's spicy sauce
1/3 cup parmesan, grated
6 big basil leaves, torn
1. Heat up Nona's Spicy Sauce on a medium sized pot and cook pasta in salted water for 12-13 minutes until it's on the crunchier side of al dente. Before the pasta is perfectly al dente, gently transfer the spaghetti into the sauce pot and allow it to finish cooking in Nonna's spicy sauce; about 2 minutes. Stir in torn basil leaves and top with grated parmesan.
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.
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.
Last weekend, a few of us Dep babes did the unthinkable. We stayed in on a friday night. "What!?" You might be asking yourself as you remember that one time when you saw us all taking beer/shot combos at the levee while throwing cheese balls into each others mouths from across the bar. It's unusual, we know, but we didn't stay in without a reason, we actually went to bed early because come Saturday morning, all bright and early, the Dep babes did something good for the community. In the freezing cold, we handed out fresh vegetables to people who don't have access to affordable produce - all thanks to the wonderful organization City Harvest.
For over 30 years, this non-profit has been helping supply food to underserved communities throughout the different boroughs of New York City. This year alone, City Harvest will rescue and redistribute over 42 million pounds of fresh food - feeding over one million hungry New Yorkers. Their mission? To end hunger in communities by collecting excess food from various organizations and redistributing it to those in need.
If you would like to volunteer or donate to City Harvest, please visit their website or email them at firstname.lastname@example.org and get involved. If we all helped, it would make a world of difference. So get out there, dudes!
Everyone is sick. So disturbingly sick, it's quite possible that chicken noodle soup sales are skyrocketing across the country. Sure, you may reach for this the bland, sodium-heavy soup blend because its flavorless aluminum can is comforting. But really, you can do so much better for yourself. Making soup truly isn't that hard and how good does a spicy, creamy, and citrusy Thai-inspired soup sound? A lot better than some weird canned "flavored" chicken stock studded with floating bits of weird meat and mushy waterlogged noodles, that's for sure. Yuck.
We think you should totally bypass Campbell's and join us on TEAM REAL FOOD. And after a week spent in cooking schools in Thailand, all I came back with was this
lousy NO IT'S AMAZING chicken soup to share with you. The spiciness from the chiles will totally clear your sinuses, the creaminess from the coconut will sooth your throat, and the citrus will pack you full of all that good vitamin c that you need so badly.
2 carrots, sliced into medallions
1/2 large sweet onion, roughly chopped
1/2 cup straw mushrooms
1 tbsp butter
7 cups chicken stock
1/2 cup lucedio venere black rice, cooked
1 tbsp yuzu juice
juice of 1 lime
1 can of full fat coconut milk
1/2 tbsp galangal
1/2 tbsp ginger, minced
1/2 stalk of lemongrass tied in a knot
2.5 tbsp palm sugar
1 chicken boneless chicken breast, sliced into thin pieces
2 birds eye chiles, bruised and split
1 tbsp cilantro
1. In a tall soup pot, melt butter and add onions, carrots, galanga, ginger, lemongrass, and a pinch of salt; cook for about 3-5 minutes. Add chicken stock, coconut milk, and palm sugar and bring to a boil. Turn heat down and let simmer for 30 minutes or until broth starts to reduce.
2. Add the rice, mushrooms, and the sliced chicken breast and simmer until cooked through. Add the chiles, cilantro, yuzu, and lime and stir. Add salt to taste. Serve immediately
Now that we're all sitting at our work desks, realizing just how much our stomach is drooping over our pants, it's time to put those New Year's resolutions in action. These new life alterations aren't typically something that anyone ever really looks forward to but after this break, we think it's time to take action against everything bad that we did to our bodies during the last month. In our world, these regrets mainly revolve around the copious amounts of booze and the delicious grub that we've binged on during holiday parties. Normal people may join a gym, vow to stop drinking, or go on a juice cleanse to get ready for the sunny weekends at Rockaway that lie ahead, but we're not into changing our dietary habits in any extreme matter. Like at all. I mean, c'mon dudes, we have Empire Mayo on hand at all times so needless to say it's impossible. Instead, we're trying to change some of the little things like cutting down on eating that amazing crack butter from Roberta's, minimizing our intake of Hazelnut Whisky Sandwich Cookies by Whimsy & Spice, and chilin' out on all those elderflower and gin cocktails that took over our afternoons during the last intoxicating month.
We're not the apple and wheatgrass type of crew here at Dep, but we do like to eat semi-healthy every once in a while. Because of this, we decided to share a homemade granola recipe to help inspire you to eat better and to…let's be honest here…make us feel a little bit better about ourselves. By using local and organic ingredients and not going overboard on certain things that probably would have made it even more delicious, we were able to make an insanely addicting sweet and savory granola that is packed full of protein and fiber. The sweetness from the muscovato sugar balances perfectly with the salty maldon flakes, and the olive oil, well, that just crisps everything up into perfect little golden clusters that we might just be obsessed with. If you can't tell, we're pretty proud of ourselves.
2 cups of Farm to Table Organic Pure Oatmeal
3 tbsp Salvatore BKLYN Olive OIl
2 tbsp Muscovato Light Brown Sugar
1/2 tsp of cayenne pepper
1 tbsp Maldon Sea Salt
2 tbsp dried figs, coarsely chopped
1/2 cup mixed nuts, coarsely chopped
1. Preheat your oven to 300°F and place two cups of oats in a shallow baking sheet. Toast for 30 minutes, stirring occasionally, until oats begin to transition from a light pale white to a toasty golden-tan color.
2. Meanwhile, in a small sauce pan combine honey, olive oil, brown sugar, and cayenne pepper and heat over low until sugar is dissolved.
3. Add the nuts and figs to the toasted oats and drizzle liquid over top; stir thoroughly until all of the oats are coated. Spread granola into an even layer on the baking sheet and cook for another 30 minutes - stirring every ten minutes to create clusters.
4. After thirty minutes the granola will still appear wet but after you transfer the mixture to a sheet of wax paper and allow it to dry, it will become super crispy and full of clusters.
HOW MUCH THOUGH?! Good thing you asked - there's nothing worse than ending a party early because you ran out of cheese or having to throw away giant chunks of landaff while tears stream down your face as you say goodbye to that hacked lifeless wedge. This is always seems to be the big question when you're putting together these boards of goodness. So to be safe, 1-2 ounces per person is recommended but you should also take having other food options into consideration. Like is this a dessert cheese plate or something to prime their ravenous appetites? Or is it the only food you're having while you pour drinks down your girlfriends throats? This way, you can bet that the latter will result in having a little more cheese than necessary and that the former will probably be less than. Another vital thing to be aware of is that it's important to pull the cheese out of the fridge an hour ahead of your guest's planned arrival. Why? Well, cheese gets even more flavorful when it's not cold and the hour will let the cheese get to room temp so that it's absolutely perfect for you guests.
Picking the Right Cheeses
Texture: Don't be a dummy, make sure your cheese plate has a variety of textures. Not only will it be easier to remember the different types of cheese this way, but it will also make you seem super adventurous and smart. Terms to remember: aged, soft, firm, blue, bloomy, washed rind, and hard.
Location: Locavores rejoice! Make a cheese map by picking out quesos from your region OR switch it up and pick cheeses from different states. You could even focus on one local farm and learn a little bit about the company. How smart!
Milk Varieties: This is a fun one. Cow, sheep, goat, and water buffalo cheese are all easily found at most supermarkets - I think I even saw Walmart carrying a manchego the last time I was there. Oh! And If you're friends with Novak Djokovic, than maybe you can even ask him to bring some donkey cheese - which he apparently bought the entire world's supply. Anyways, by switching up the milk sources, you're guaranteed to have a selection of cheeses that are completely distinct from each other.
Booze: Ya gotta have liquids if you want to throw a fun cheese party; unless someone went to rehab and if that's the case, get them some awesome cordials like these from Belvoir. Ok so anyway, I could get into a detailed web of booze and cheese pairings but that would last forever and I'm sure you would get bored reading it. So let me introduce you to Wisconsin Cheese's Cheese Cupid. It's the perfect pairing website and there's even an app so you can pair on the run!
Condiments: People love sauce. It's a fact. Make sure to lay out a mustard or two, some honey, local preserves, zesty chutneys, and sweet, sweet jams to make a colorful and tasty array of condiments for your plate.
Vessels: We're talking crackers, sliced bread, and pieces of meat - basically anything that you can stack a piece of cheese on to make it taste better from when it leaves the cutting board to when it hits your drooling mouth. Like most things, variety proves to be the spice of life here. Try thin fruit specked crackers like the ones by Jan's Farmhouse Crisps with soft cheeses like brie or camembert. For heartier pieces of aged gouda or cheddar, serve on a slice of cured meat such as salami or wrap 'em in a piece of proscuitto. With milder cheeses, try thick and flavorful crackers like Castleton's cheddar crackers.
Fruits and Nuts: It's always important to have some sort of fresh fruit on your cheese plate. We all know what too much cheese can do to you, so it is extra nice when you can nibble on a grape or down a strawberry in the middle of your cheese bender. It not only tastes great with cheese, but it also tricks you into thinking that you're dong something healthy. For some extra excitement, I always add some dried apricots, figs, largueta almonds, and candied nuts.
Brooklyn Slate: These sleek yet rugged looking slabs of slate are perfect for serving cheese. With their unique soapstone chalk, you can write right on the slate to help you remember the details of each cheese.
Cheese flags: By cutting out a tiny piece of paper and wrapping each side around a tooth pick, you can easily create cute little tabs for each cheese. You'll probably want to ask one of your friends with good hand writing to do the deed here.
Styling & Layout: Start by putting your condiments (preserves, honey, mustards) in the middle of your platter. Use mismatched ramekins and sauce dishes to create an eclectic look that matches the uniqueness of your creation. Around the tiny bowls, space the cheese equally apart and arrange them in a clockwise pattern so that they go mild to strong. Make sure to give each piece of cheese its own knife or some sort of cutting utensil. Then surround everything with fresh fruit, crackers, nuts, dried fruit, and meat. And if you want to get extra fancy with it, you can purposely place the specific accompaniments next to the paired cheese.
Beyond ripping open presents that you probably don't really want and drinking a little too much spiked eggnog to cope, Christmas marks the time of year when you have to bite your lip and smile mindlessly at your extended kin. And we don't mean to presume that you don't like your family, we're just acknowledging that we understand that this constant exposure gets a little hard around the holidays. We also understand that this avoidance ritual is pretty easy to do if you have football to watch or a dog or nephew to play with, but that doesn't always last long. There always seems to come a time when you need to come up with something productive so you don't regress into your 15 year old bratty self.
So this year, instead of sitting around your living room with your perverted uncle who keeps asking about "that one friend", why not post up in the kitchen and make them something delicious. This blueberry bourbon and ricotta stuffed french toast will not only keep their mouths
shut full, but it'll also give you mad credit in the food department. Try it out - it might even allow them to forget about that one incident from last year.
-1 loaf of Roberta's City White bread
-1 cup of Narragansett Ricotta
-1 tbsp of Blueberry Bourbon Jam by the Jam Stand
-2 Feather Ridge Farm Eggs
-2/3 cup Battenkill Valley Creamery Whole Milk
-1 tsp vanilla extract
-1/2 tsp cinnamon
-1 pinch nutmeg
-1/2 tbsp brown sugar
-2 tbsp Roberta's Butter
(optional - syrup & confectioners sugar)
1. Combine eggs, milk, nutmeg, cinnamon, vanilla, and brown sugar in a wide, shallow bowl and whisk until batter is thoroughly combined. In a separate bowl, combine the blueberry jam and the ricotta and set aside.
2. Cut bread into 1/2 slices and soak in batter for about 30 seconds. Flip and repeat. Meanwhile, heat frying pan over medium and melt a pat of butter. Add the pieces of soaked bread and cook until golden brown on each side. Remove from stove.
3. Add a layer of the ricotta and blueberry mixture to one slice of french toast and then top with another piece of french toast so that it looks like a sandwich. Add a dallop of the blueberry ricotta mixture on top and serve with powdered sugar and syrup if desired. Devour.
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.
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!
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.
Started by Agatha Kulaga and Erin Patinkin, Ovenly has gone from being a wholesale bakery hotspot to a retail coffee shop and pastry kingdom. Their mission? Creating the perfect sweet, salty, and spicy treat for hungry Brooklyn babes.
Spicy Bacon Caramel Corn - Benton's bacon meets organic popcorn meets Brooklyn Brewery Pennant Ale caramel. Holy shit. You've never had popcorn as good as this.Honey
Honey Almond Corn - Organic popcorn coated in a sweet local wildflower honey caramel and studded with roasted almonds.
Maple Thyme Pecans - Cayenne, black pepper, thyme, and local maple syrup are boiled into a sweet, salty, and mildly spicy syrup that coats roasted pecans.
Old Salties - Peanuts tossed in bacon fat and then doused in Worcestershire sauce and old bay seasoning. A serious ball park favorite like you've never had.
And with unique items like blue cheese and walnut scones and award-winning salty chocolate chip cookie, the chicks at Ovenly prove that they know how to combine uncommon ingredients to make some of the best sweet and savory pastries in the hood.
To see even more pictures of our ovenly trip, check out our album on [FACEBOOK].