next event: brooklyn indie market may 22

join me (well, my jerky at least) and markets of new york city as we celebrate the launch of karen seiger's new book at the brooklyn indie market on may 22nd.

karen will be on hand to sign her new tome from 11am-5pm. which is an exhaustive compendium of more than 40 markets, comprising over 200 vendors!!

new jerk city will have three flavor options for sale at this event, the brooklyn, queens and new manhattan flavors will be available.
11–7
take the F/G train to the carroll gardens station stop.

new jerk city on markets of new york city

karen seiger of the famed markets of new york city blog and book published an interview with me today, may 4, 2010. i get to expound on my jerky inspiration and upcoming events

restuarant review: cafe moto

cafe moto in williamsburg, brooklyn
artichoke with saffron aioli; mac & cheese with onion & homemade apple sauce; warm lentils with fig & walnut crouton & queso fresco; grilled donuts with cinnamon & sugar; warm date cake with toffee sauce & fresh cream

i'm a sucker for moto and it's primarily due to the atmosphere. with decor that looks like city of lost children meets brazil meets delicatessen, and a host of crooners that regularly serenade guests in a style reminiscent to the 20s, this place has something to look at in every corner (make sure you visit the bathroom too). the food is just an excuse to keep on looking, but it ain't half bad too.

i usually get the artichoke, a throwback to days when my mom used to prepare the cumbersome thistle. though she left out the saffron, it'll always be comfort food to me. speaking of comfort food, whose list of comfort foods does not include mac & cheese (and if it doesn't, it's time you revisit/rethink that list). moto's mac & cheese offering is completely satisfying, and the addition of applesauce (on the side) allows you to cool your palate between bites. the warm lentils don't offer much in the way of imagination, but they're also satisfying, and a far cry from the soupy split green pea. but if you're looking for a dish that'll fill you up, look elsewhere, or order a bunch of things.
if you like doughnuts (and who doesn't?) you'll like them even better when served grilled and topped with cinnamon & sugar. and, as the name implies, date cake is the perfect dessert for anyone on a date. or anyone dining alone for that matter. it's warm and sweet. so sweet that'll you'll probably feel better if you share it with someone, but don't be ashamed if you hog it all to yourself. it's that good.

restaurant review: chimu

chimu in williamsburg, brooklyn

the other night, my significant other and i dined at a wonderful local eatery, chimu (a peruvian steakhouse). i had never been, but she had been numerous times and that was enough to convince me to go. and besides, i love steak in all forms.

the place was packed and i really didn't get much of a feel for the decor other than "welcoming." it's a small space, but they manage to pack the people in, without feeling like you're eating on top of your neighbor.

instead of the chips and salsa you might receive at a mexican restaurant, as we sat down we were given a small bowl of crunchy corn kernels (i'm not sure how they were prepared). somewhere between a "corn nut" and an unpopped kernel at the bottom of a bowl of popcorn, they were salty and crunch and completely addictive.

next up, a pitcher of sangria. refreshing. fruity.

an order of tostones, with a garlic & butter dipping sauce was the only appetizer needed. and good thing too because the entree portions were huge. with encouragement from my date, i ordered the "tacu tacu de carne" (rice and beans risotto topped with grilled steak and creole sauce). side note: peruvian risotto is completely different from italian risotto. and "tacu tacu" is apparently "grilled steak" but it didn't come as risotto topped with steak, it came as a mound of risotto (the size of half a cantaloupe) with a slab of steak (the size of an ipad) next to it. it could have easily fed two people. over the past few weeks/months, i've often felt like a competitor at an eating competition, and this was no different. i ate the whole thing by myself (minus a bite given up to my companion... in exchange for a bite of her grilled chicken).

not to be overlooked, my companion's grilled chicken was tender and flavorful, but i only had eyes for my tacu tacu.

there was no room for dessert.

restaurant review: dokebi

had dinner at dokebi last night and i must say, i'm a convert. i love to cook, so the interaction of actually cooking your own meal while seated at the table was a total thrill.

the menu is exhaustive, but my partner and i settled on the "veggie-shrooms" and "bulgohki" options, as well as an appetizer.

the selection of mushrooms alone was impressive (if my memory serves me correctly, and it rarely does, there were at least five varieties of mushrooms). and the laundry list of "appetizers" that precedes the actual grilling phase of the meal was a meal in itself (squid, kimchi, pickles, seaweed, bean sprouts, rice cakes). i also shared the tuna sashimi with avocado salad, both of which were buttery smooth and dressed with a light citrus-ginger dressing. not to be overlooked, dokebi's own purple-colored rice (i don't know what they do to achieve that color) and the duo of dipping sauces that came with our veggies and meat: one their own spicy bbq sauce, the other a "tangy dipping sauce."

there's a simple pleasure about being able to control how your food is prepared. and there's also a certain ownership one assumes if the food doesn't turn out perfect. but really, how hard is it to grill? it's a dramatic departure from the typical meal where you just sit and wait to be fed, in this case, you actually have to participate.

let's not forget a pitcher of beer to wash it all down.

new jerk city upcoming events :: may

may will be a busy month for new jerk city, with two events coming up shortly.

may 7, bushwick, brooklyn, the loom
7pm to 10pm
look for us as we sponsor loom's first friday party for may, along with bust magazine and the bodega wine bar. we'll be handing out free samples of our latest flavors of jerky and would love your feedback.


may 8, chelsea, nyc, crafts in chelsea
10am to 5pm
i will be joining 100 other local handcrafted makers at this street fair on 21st street between 8th and 9th avenues.

restaurant review: five leaves

i've been meaning to try five leaves ever since i initially passed by its humble exterior advertising oysters (i love oysters). but even more intriguing was a review i once read touting the ominous "five leaves burger" which includes pickled beets and a fried egg (reminiscent to the simpson's "good morning burger"). lured by its siren call, i had to try the burger, there was no choice (despite a menu full of appealing choices). when the burger arrived at my table, i could hear the people at neighboring tables gasping in horror/awe at the abomination that had been set before me. i could hear them whispering under their breath about its shear size (comparable to an ipad). not to be outdone, i quickly dispensed of the burger. sometimes i even surprise myself.

my companion ordered the pork chop which was juicy and equally huge. i think it had some sort of molasses glaze, but, honestly, i was focused on the burger and little else.

as an appetizer we tried the "devils on horseback" an interesting combination of dates wrapped in bacon, served with a spicy mustard. they were tasty, but a bit cumbersome (served on toothpicks that didn't quite allow for easy eating... as they were both too large and too hot to eat in one bite). that being said, the combination of sweet from the date and salty from the bacon made a delicious snack, and once again shows that bacon goes with everything and makes everything better.

new jerk city launching it's first ny inspired flavor soon

the first new york inspired flavors are in the works.

up to bat first, the brooklyn flavor. as with all my flavors, i'm trying to include ingredients that actually originated in that borough. in the case of the brooklyn flavor it was difficult to arrive at what that key ingredient would be, but in the end i found the perfect pairing with brooklyn brewery's brown ale. given the number of other breweries and food businesses in the borough, i'll probably have a few more "limited edition" flavors in the future (one of which will most likely be a mole featuring mast brothers chocolate).

also on tap, a jackson heights-inspired curry jerky. arguably the most diverse borough in nyc, why did i settle on jackson heights? the short version: when i first moved to new york, a scant 4 years ago, my first apartment was in jackson heights. subsequently i will always have a soft spot for jackson heights as my first new york home. this is my humble tribute.

on the stong buzz

a nice mention by the strong buzz last week. we ran into them while doing the brooklyn indie market a couple of weeks back and had a nice chat about the jerky and local food's popularity in new york. it's becoming ever important to know where your food is coming from.

dine in brooklyn picks - luz, fort greene

my next dine in brooklyn pick was luz in fort greene.

luz:

appetizers: scallops with some fancy sauces; filet mignon skewers entrees: fish with couscous; rib-eye steak dessert: chocolate bread pudding: flan

the scallops were light and perfectly grilled, accompanied by a couple of sauces, they were the perfect dish to awaken my palate. the filet skewers were hearty and nicely grilled. granted, grilling a thin slice of filet is overkill for such a delicate cut of meat, but... i ate every last bit.
the fish was chilean sea bass, a darling of the restaurant industry, to the detriment of the fish itself (currently on the list of fish that consumers should avoid because of over-fishing, but that's beside the point). the fish itself lived up to its reputation with a mild flavor and firm flesh, though a little oily for my tastes. accompanied by israeli couscous (which itself resembles roe), the dish was very satisfying. the rib eye steak was nicely prepared, though a little thin for my tastes, and very flavorful. accompanied by a celery root mash, the dish was substantial and hearty.

the bread pudding was decadent and rich, and seemed more like a warm chocolate cake than a bread pudding. being a fan of creme brulee, the flan did not fail to please (though my date was underwhelmed). many flans i've had in the past are too egg-y, but this one was creamy without being heavy, and not a hint of egginess. all in all, i would definitely return to luz and recommend it to any of my friends. their standard menu is right up my alley and full of shareable, thoughtfully-prepared standards, with a modern twist.

brooklyn indie market

my table at the brooklyn indie market last week was a huge success, not only did i sell out of every package of beef jerky, but i also made some incredible contacts. even the vegetarians couldn't resist snapping up a few packages (albeit for the meat eaters in their family, but still). we'll definitely be returning to the market in the future with even more flavors. we've also had a few requests for t-shirts, so keep your eyes peeled for those in the not-too-distant future.

culinary demonstration at the architecural digest home show

i love design, so i jumped at the chance to attend the architectural digest home show when free tickets fell into my lap. and, while much of it was definitely not my style, there were a number of things that were right up my alley (such as those things crafted out of huge pieces of wood, or those things made with recycled/repurposed materials).

and, since i love cooking, i decided to check out one of the cooking demos. i was there in time to see alam jahangir, of milos, "cook" three spreads, popular at their restaurant: a tzatziki (yogurt, cucumber, garlic, olive oil); tarama (fish roe, olive oil, lemon); and skordalia (almonds, garlic). i say "cook" because there wasn't actually any cooking involved. nor was there any mixing/chopping/blending/etc. all of the spreads were in piping bags waiting to be doled out onto waiting slices of bread. the chef simply talked (briefly) about the ingredients and the preparation (which, not surprisingly, involves a food processor). how hard would that have been to do in a demo?? the answer: not hard. anyways, i was disappointed. and i've never seen new yorkers move so quickly as when he offered up those spread-laden bread slices. it was like the running of the bulls. or james cameron's piranha 2: the spawning. at any rate, based on the first demo, i decided to leave before the second half of the demo began, which apparently was a char-broiled octopus with roasted chickpeas (revythada).

on a final note, i've never seen such depressed people as the poor vendors forced to work at this event. sad faces all around.

dine in brooklyn picks - applewood, park slope

took advantage or brooklyn's restaurant week last week, first with a dinner at park slope's applewood and later at fort greene's luz. here's the rundown:

applewood:

appetizers: salad with pistachios, meyer lemon, cheese of some sort; soup with white beans and some sort of leafy green. entrees: braised beef; an amazing fish dish with the creamiest parsnip puree i've ever had. dessert: bread pudding; rhubarb compote with ice cream.

the salad was underwhelming and left me asking where all the nuts and fruit were hidden. occasionally i'd get a bite of one and remember that it was actually included in the salad, but, for the most part, the salad was just a salad, nothing special. the soup was pleasant, and comforting on a cold night, but also left me wanting more. not more soup, but more from a soup. a light broth, some white beans, and some wilted greens. yes, it was satisfying, but it didn't make me go "wow."

now the fish, that did make me go "wow." i don't recall what kind of fish it was, but it was white, and flaky, with a crispy skin. accompanied by a sublime parsnip puree, the fish stole the show. the second entree, some sort of braised beef option paled in comparison. it was flavorful, but the presentation seemed sloppy in light of the amazing fish dish.

as for the desserts, the bread pudding was... bread pudding. and the rhubarb compote was... a soup of rhubarb with a dollop of ice cream. sure, they were both adequate, but did they really show off what applewood can do? i don't think so. looking at their current menu, i see dessert items such as: warm chocolate souffle; maple pudding cake; roasted apple crisp; grilled olive oil cake (!). any one of these desserts would have been a more welcome option, but perhaps that's just a matter of taste.

despite my lackluster review, the success of the fish dish is enough to make me want to return. and enough to make me recommend it to anyone, with reservations. it's a quaint spot with a local/seasonal menu and they were kind enough to seat us (an hour later) despite our lack of a reservation on a hopping "dine out" night. cheers.

stay tuned for luz up next...

bringing jerky to carroll gardens

this sunday (today!) i will be bringing two new beef jerky flavors to the brooklyn indie market in carroll gardens [map]. this local staple has been bringing you independent makers of all sorts for the past four years – from jewelry to handicraft, they are dedicated to highlighting rising makers from all disciplines.
just take the g or f to carroll street and look for the red and white striped tent. i will have two flavor options today.

2010: the year we make jerky

new jerk city is a new way to experience new york -- through artisanally-crafted jerky, inspired by the cultures and flavors of new york city. each style has been specifically developed to reflect the cultural mix that makes each borough unique. from ethnically diverse queens to eclectic manhattan, you are sure to find the perfect blend of unique flavors. all new jerk city jerky is crafted using the finest local and organic ingredients, creating a superior product with the perfect flavor profile. launching in the summer of 2010, new jerk city will be appearing at fleas and festivals throughout the city and in your neighborhood. join our mailing list to receive updates about events, tastings, and stores where you can find us.

new jerk city, bite me.