Rooftop vineyard in Brooklyn Navy Yard to debut new solar kitchen
Producing great food and wine while remaining carbon neutral
Rooftop Reds, the world’s first commercial rooftop vineyard, located at the Brooklyn Navy Yard, is debuting its solar-powered kitchen, an upgrade to its sustainability efforts that further pursues their goal of carbon neutrality.
The vineyard is also launching its summer food programming from a varied lineup of restaurants, chefs and culinary professionals, increasing the Navy Yard’s status as a destination as well as an industrial park.
Rooftop Reds produces nearly a dozen different wines and is bringing viticulture, or wine-making, to urban agriculture To increase its renewable energy, Rooftop Reds has tapped fellow Brooklyn-based technology company Pavilion to install solar fabric installations on their pergola (an archway consisting of a framework covered with trained climbing or trailing plants).
This will allow Rooftop Reds’ food and event programming, including weekly movie nights, to become primarily solar-dependent during the height of the summer season.
The 15,000-square-foot space features colorful seating within nearly 200 grapevines, with string lights and expansive views of the Manhattan skyline.
Founder Devin Shomaker, along with partners TJ Provenzano and Clara Kann, have curated a group of food partners that share Rooftop Reds’ passion for maintaining a sustainable business, prioritizing eco-friendly sourcing practices and emphasizing social responsibility efforts. Partners include:
- Rosella: This East Village sushi restaurant puts an emphasis on locally sourced, sustainable fish and seasonal ingredients. The team will serve special handrolls like Arctic Char and Avocado with Rosella Sauce as well as the Spicy Avocado.
- The Migrant Kitchen: This Arab-Latin restaurant provides meaningful opportunities for immigrants from chefs Nasser Jaber and Dan Dorado. The chef-duo will offer a selection of snacks and dips including Burrata with Grilled Peaches and Zaatar, Lamb Empanadas and House-Made Hummus with Chimmichuri, as well as larger plates like Cauliflower Shawarma and Spicy Crispy Chicken Sandwich.
- Safar by Moosh: In this “journey into the Persian cultural experience,” chef Behzad Jamshidi will serve items such as Carmelized Labneh, Lamb Tartare, and Spicy Pickles.
- Chef Olly and Chef Cava: This award-winning, classically-trained team will serve a vegetable-centered menu with seasonal produce from the Northeast
- Salem’s Hour: New Orleans-inspired Cajun cuisine and soul music
Rooftop Reds is open Wednesdays & Thursdays from 5 to 8 p.m.; Fridays from 4 to 7 p.m. and 8 to 11 p.m.; Saturdays from noon to 3 p.m. and 8 to 11p.m.; and Sundays from noon to 3 p.m. and 4 to 7 p.m.. For the full schedule of events, running through the end of September, visit www.rooftopreds.com.
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