Good Food March 8, 2024
Photo courtesy of Bien Cuit
I could say Bilena Settepani, who has ricocheted her family business into the 21st century at warp speed. I’d be remiss not to mention Maux Morgan, whose hands transmit magic into the Southeast Asian fare at Lore. And how could I not pick Zhana Londoner, expanding her small food biz across the borough? As if I could make the decision any harder for myself, this week, I interviewed Silvia Garcia from Bar Vinazo, who, at age 25, has transformed how Park Slope (and the entire city) experiences Spanish food. Wherever and whatever we eat, women have a hand in it. It’s easy to forget, and sometimes we need a reminder, like National Women’s Month, to support and uplift the Brooklyn women who make our borough so special. So, tell us about the woman in Brooklyn whose food you can’t live without, and we’ll feature her in next week’s newsletter: [email protected].
–Alice
Faces Behind the Food: Silvia Garcia
I caught Chef Silvia Garcia between tasks as she prepared for the night at Bar Vinazo, the foremost destination for Spanish food in Park Slope and beyond. Garcia may only be 25, but she’s built a highly successful kitchen upon a strong work ethic and the influences of her Spanish roots. We talked about running the show as a young woman, menu creation and the lessons she’s learned as a young female chef.
Read more about how Chef Garcia has shaped Bar Vinazo and how Bar Vinazo has shaped her.
News
- The Brooklyn Night Market will return for its third consecutive year, starting April 29, on the last Monday of each month until October at Industry City, featuring 65 restaurants from across the borough.
- Paulie Gee’s Pizzeria in Greenpoint is reopening under new management after closing in February. The pizza will remain, but there will also be additional menu items such as meatballs, arancini, and hot honey chicken wings. After 11:00 p.m., the pizzeria will convert into a bar.
- Time Out Market in DUMBO is hosting a St. Patrick’s Day festival on Sunday, March 17, complete with music, food and, of course, lots of drinks.
- The Brooklyn Dining Club will be hosting an exclusive interview of Michael Van Valkenburgh, the architect and designer of Brooklyn Bridge Park, by Laura Trevelyan, journalist, former BBC anchor and correspondent, and resident of Brooklyn Heights for 20 years. The event will take place at Sociale on Thursday, March 21, at 6:00 p.m.. Get your tickets here.
Restaurant Highlight: Flatiron
This week, we’re recommending a trip to Flatiron in Park Slope, a steakhouse with an old-school vibe and a menu that fits right into 2024. If you’re looking for a more affordable alternative to the extravagance usually associated with steakhouses and find yourself craving a juicy strip steak or perhaps a prime rib, head over to this hidden gem.
Read more about Andrew’s carnivorous adventure at Flatiron here.
Recipe
Salted Chocolate Buckwheat Cookies
Try out this grown-up version of chocolate chip cookies from Bien Cuit bakery on Smith Street. They have a hint of nuttiness from buckwheat flour and a dousing of flakey sea salt, making these cookies perfect for your next baking project.
Ingredients:
- 2 cups buckwheat flour, plus more for surface
- ⅓ cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1½ cups (lightly packed) light brown sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 1¼ cups chocolate chips
- 1 teaspoon strong espresso or strong coffee, room temperature
- Powdered sugar (for sprinkling)
- Sea salt (preferably Maldon; for sprinkling)
Preparation:
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- Whisk flour, cocoa powder, and baking powder in a medium bowl; set aside. Using an electric mixer on medium-high speed, beat brown sugar and butter in a large bowl until light and fluffy, about 4 minutes. Gradually add dry ingredients and beat on medium-low until no dry spots remain. Add chocolate chips and espresso and beat on low speed until just blended.
- Transfer dough to a lightly floured work surface. Shape into a log about 2″ in diameter and 10″ long. Cut crosswise into 12 even pieces. Place cookies on the prepared baking sheet and sprinkle with powdered sugar and a little bit of salt.
- Bake, rotating once halfway through, until cookies are cracked, slightly puffed, and baked through (they will still be slightly soft and firm up as they cool), 12–15 minutes. Let cool slightly on the baking sheet, then transfer to a wire rack; cool completely.
Do Ahead: Dough can be wrapped and refrigerated for up to 5 days; cookies can be stored airtight at room temperature for up to 2 days.
This newsletter is written by Alice Gilbert and Andrew Cotto. Email [email protected] with any questions or comments.
Copyright (C) 2024 Eagle Urban Media. All rights reserved.
Leave a Comment
Related Articles
New York City to require warning labels for sugary foods and drinks in chain restaurants
Allison Arevalo Has Found Her Sweet Spot in Park Slope
Liquor sales in movie theaters, to-go sales of cocktails included in New York budget agreement
Leave a Comment
Brooklyn Boro
View MoreNew York City’s most populous borough, Brooklyn, is home to nearly 2.6 million residents. If Brooklyn were an independent city it would be the fourth largest city in the United States. While Brooklyn has become the epitome of ‘cool and hip’ in recent years, for those that were born here, raised families here and improved communities over the years, Brooklyn has never been ‘uncool’.