The Smorgasbrewery

Posted on February 22, 2012 by skytownvillagebk

Apparently it was their busiest day of the year and there was a line down the block to get in…(???) It certainly was VERY loud and VERY bustling. Smorgasbrewery is certainly a strange Brooklyn phenomena. People buy these little tokens and then stand in this twenty minute line for beer. I kept asking my fellow vendors, “Who are these people? Who comes here? Why would you spend your Sunday afternoon like this?” That said, even though the customers were mostly tourist aliens from another planet, it was a blast. They loved our Riviera Bread, especially the feta and sun-dried tomato joint. We all drank our beer like good children. I would go on that ride again.

Porchetta is definitely the winner. I made the first sale, but they went through three of these pork roasts in the five hours we were there! I learned that these are a bundle of pork loins and fresh herbs, wrapped in the skins and then roasted for 5-6 days, simulating the roasting of a whole pig. AWESOME.

Short order had a tiny grill I was very jealous of and were topping their various menu items with perfectly fried eggs.

Brooklyn Bean Co killed it with their chili, cuz really, who doesn’t want some chili with their beer? They also had RED BEAN brownies!! Yum. We gotta keep in touch with these guys. You know all about Skytown’s current bean obsession. Plus they gave me a ride home in their new van. )

xo, Sabra

Pop-Up Pics!

Posted on February 19, 2012 by skytownvillagebk

Vegan Valentine’s Pop-Up at Pine Box Rock Shop last weekend was bustling, heart-filled, and overwhelmingly delicious! The peeps loved our new Skytown specialty, Riviera Bread, and we done sold out! Riviera Bread, traditionally called Socca, is a flatbread made out of chick pea flour and is made both on the French Riviera and in Italy. (They fight over who made it up!) It can be made in a thinner version like you see above or deep-dish style in a cast iron pan like a frittata. For the Pop-Up we made one with beets, olives, greens, and caramelized onions. We also served a frisee salad with roasted apples and parsnips, toasted pecans, and pomegranate seeds. Mmmmm….!!!

Skytown at SmorgasBrewery!!!!!

Posted on February 18, 2012 by skytownvillagebk

Yo Ladies and Gentlemans! Come hang with us tomorrow @ Brooklyn Brewery! Skytown is will be there from 12-5.

On the Menu:

Riviera Bread with olives

Riviera Bread with feta, sun-dried tomato, dandelion greens, and carmelized onions.

Delicious beer + delicious food = total happiness!

79 N 11th St between Berry and Wythe.

http://www.brooklynflea.com/markets/#smorgasbrewery-2

Skytown at Valentine’s Vegan Pop-Up!

Posted on February 10, 2012 by skytownvillagebk

Skytown is making it’s third appearance at the Vegan Pop-Up Shop at Pine Box. We must like it or something) Full Bar, exciting vegan treats and beautiful handmade thangs! Come visit!

On the Menu:

Riviera Bread with Beets, carmelized red onions, and spinach.

Winter Frisee Salad with Market Vegetables

Pine Box Rock Shop, Bushwick

12 Grattan Street Brooklyn, NY 11206

12-6pm

http://veganshopup.wordpress.com/

Skytown’s Winter Digs: Beans and Greens

Posted on February 4, 2012 by skytownvillagebk

Although this winter has been strangely warm and devoid of snow, there is a biological clock with in each of us. For the past few months, I have obligingly settled into hibernation mode. Skytown has been enjoying a quiet Winter, doing a couple of pop-up markets each month and planning some exciting events that will take place in the Spring and Summer. This doesn’t mean that the Skytown Family ain’t cookin up all kinds of healthy and artful eats, continually experimenting and creating new specialties. Always sweet and important to return to one’s original intentions. And for us that is so clearly feeding our friends and family.

One of our favorite meals this Winter has been Beans and Greens. And I mean REAL beans and REAL greens. I grew up eating beans from a can and it feels so good and right to get off the can and start to cook with dried beans, soaking them and then boiling them just before use. It’s so exciting to explore the world of beans! My new fave is the tiny, very nutritious mung bean. I’ve also been playing with various buttery white beans, the enormous fava, and good old pinto and black beans. Lentils are also right up in there and take less time to soak. (My beloved hand blender turns any of these into wonderful bean spreads as well, with the addition of a bit of garlic and olive oil).

These beans are so hearty that they need a green that can really stand up next to them. In the winter, I like to sautee the greens with some onion, garlic and olive oil. You all know my old time fave is kale and I still eat it on almost a daily basis. With the help of the Greenmarket, though, my world of greens is expanding and I have fallen in love with mustard greens, swiss chard, and dandelion greens. Red cabbage is available through the winter and is nice to throw in the mix, as well.

Just the beans and greens makes for an awesome lunch, especially garnished with avocado, parmesan, queso fresco, or fresh herbs. For dinner, I like to eat this mixture atop a bed of brown rice or red quinoa. Some additional protein can be added to round out the meal as well, such as some diced thick cut bacon, chicken sausage, or a fried egg. I am telling you, power meal, yo. Can’t go wrong. Beans and Greens. Try it and love it.

Sabra