Joy’s Best of Brooklyn, December 28, 29, 30

PART TWO
The Team at Brooklyn Artisan is thankful for:

Here’s Part Two of our list. What are you thankful for? We’d love to know. Share with us on Facebook, email, or leave a comment.

Getting to see and play around Natural History, the amazing stick sculpture by Patrick Doherty, at Brooklyn Botanic Garden. By the end of December it will be taken down, because it was not built to last forever. Wear-and-tear and Sandy have done it in. (Photograph, taken in February 2011 is courtesy of One Little Star.)^ Getting to see and play around Natural History, the complex, visually striking stick sculpture by Patrick Doherty, at Brooklyn Botanic Garden. Created to be temporary, yet having lasted well over a year, it will be dismantled on December 31 because wear-and-tear and numerous storms have finally broken it down. (Photograph, taken in February 2011 is courtesy of One Little Star.)

Families who’ve donated tons of toddler toys to the Underhill Playground in Prospect Heights

The passing stranger who saw our keys hanging in the lock and kindly put them through the mail slot.

allhandsondeck_coverSeemingly unlimited energy and creativity in fundraising for Sandy restoration efforts.
restoreReStore Red Hook is one such effort, formed to raise at least $5,000 for neighborhood small businesses still reeling from Sandy. Their cookbook, All Hands On Deck, a $15 e-book download, is a collection of well-loved recipes selected from the tightly-knit community. Recipes include home/made’s Flourless Chocolate Torte, Pumpkin Almond Cake from Baked and Lobster Mac & Cheese from Red Hook Lobster Pound. “People put everything they had into their restaurants,” said Monica Byrne, a ReStore Red Hook co-founder whose restaurant home/made and its basement storage was flooded during the storm. This project gives a glimpse into what makes the businesses and the people running them so special. Purchase and download here.

Bergen Bagel for what they do best: bagels.

^ ^ ^ ^ Bagel fight! Terrace Bagels for what they do best: cinnamon-raisin bagels.

Pete Hamill, the former Shabbos goy at Park Slope Jewish Center in the 1940’s, for reading “The Gift of the Magi” at the Brooklyn Holiday Book Fair at Old Stone House.

chemexOur Chemex coffeemaker for its timeless design. No other carafe or coffeemaker matches the elegance of pouring coffee from this glass spout. Ours is circa 1980; the rawhide tie gets replaced every few years.

MTA.info/nyct for keeping us up to date after Sandy flooded the subway tunnels.

Neighbors who’ve turned sidewalks and stoops into free libraries.

NYE_ProspectPark_PaulMartinka

December 31 at 11:59:59pm. (Photograph: Prospect Park Alliance/Paul Martinka.)

New Years celebrations in the nabe:
* Fort Defiance. EVE: an evening with Master of Mixology Charles H. Baker, Jr.  DAY: Southern brunch with Coca-Cola ham, biscuits, lots more. Yes, reserve. Red Hook.
* Fireworks in Prospect Park at Grand Army Plaza. Thank you Marty.
* Run. EVE: Brooklyn Road Runners sponsors a 5K in Prospect Park at 11:15, complete with glow necklaces and fleece hats for registrants. DAY: Prospect Park Track Club’s 20th annual Harry’s Handicap Race at 10am. One loop of Prospect Park, followed by potluck brunch, coffee, bagels with a great group of runners and friends. It’s been awhile, but we’ve run this one at least ten times, and it’s always a hoot.
* Walk over the Brooklyn Bridge with Dr. Phil. Philip E. Schoenberg, Ph.D., that is. His annual walk is a chance to party and play on the Bridge, complete with fireworks viewings, refreshments, prizes, and lots of chances to pick up little-known facts from one of NYC’s best tour guides.

smilingCat_NYFoodTruckAssnrussia-mccurryThis kitty via NYC Food Truck Association
and This > “A home without a cat—and a well-fed, well-petted and properly revered cat—may be a perfect home, perhaps, but how can it prove title?”—Mark Twain. Quote and photograph from Home Again, a series of global photographs defining the idea of home, from the blog of photographer Steve McCurry.

Kings County Hospital ER for taking care of 140,000 of our sick and injured every year.

Saint Augustine Roman Catholic Church for their remembrance of World Aids Day.

Everyone in the surf, on January 1, 2013. (Photograph by the Coney Island Polar Bear Club.)

Everyone in the surf, on January 1, 2013. (Photograph from the Coney Island Polar Bear Club.)

Coney Island for an amazing summer with beach walks, Nathan’s, Grimaldi’s pizza, and Tom’s. We’ll be back next summer no matter what. And come January 1 at 1pm, we will be (only) observing the annual New Year’s Day Swim by the Coney Island Polar Bear Club. Happy Happy Joy Joy—so glad to hear the swim is on!

Sally Gil's work FW1, part of 440 Gallery Small Works show.

Sally Gil’s work FW1, part of 440 Gallery Small Works Show.

Gorilla Coffee for even a stroll-by creates a caffeine high.

Ella Yang for allowing us to showcase her Brooklyn-without-irony paintings: see Day Four from our 12 Days of Brooklyn posts. Ella is a member and exhibitor at the artist collective 440 Gallery where the 8th annual Small Works Show is currently on. Juried artwork is no larger than 12” and represents a strong Brooklyn artistic presence. Great things come in small packages indeed. Park Slope. Through January 6, 2013.

Holidays at Fort Defiance. (Photograph by Basia Hellwig/Brooklyn Artisan Photo Pool.)

Holidays at Fort Defiance. (Photograph by
Basia Hellwig/Brooklyn Artisan Photo Pool.
)

3rd Ward and all the other co-working spaces that help give cred and shelter to the artisanal work being done here.

Mixologist and Fort Defiance owner
St. John Frizell for sticking it out.

*

*

*

2todoNOTE
If you missed Part One, catch up here.

Joy Makon curates Brooklyn Artisan’s Craft & Design coverage and creates the weekly Best of Brooklyn lists.
Send items for listings to brooklynartisan@joymakondesign.com

A Creative Cocktail

Day Twelve 12 Sips of Brooklyn
maurice-pundit-fort-defiance1865

Cocktails at Fort Defiance in Red Hook: Maurice (left) and Pundit

dec17WHEN LIFE HANDS YOU LEMONS, the saying should go, make a twist and a cocktail. When Superstorm Sandy rampaged through Red Hook in October, Fort Defiance proved worthy of its namesake. The iconic bar in Red Hook was swamped, with ocean filling the basement and two feet of the dining room. But now Fort Defiance is back, thanks to staff and neighbors who heaved to and helped clear the debris and resurrect the café.

The chalkboard at Fort Defiance provides a historical gloss to gritty Red Hook

The chalkboard at Fort Defiance provides a historical gloss to gritty Red Hook.

To celebrate the conclusion of the 12 Sips and 12 Tastes of Brooklyn, the squad repaired to the cozy bar on Van Brunt to reflect on the variety of foods and drinks being created in this varied city. We found the dead simple: seltzer and milk and syrup for an egg cream, hummus made from chickpeas, lemon, tahini and garlic. And we found elaborate creations requiring investments of time, equipment, capital and processes: bean-to-bar chocolate, or North Fork Blend red wine. But there is seemingly no environmental niche where an enterprising Brooklynite can’t enter and make a contribution. A remarkable time, as Brooklyn rediscovers its industrial past and adds new takes on old-fashioned products.

We also found delightful surprises like the Sorel made by Jack From Brooklyn, a liqueur made with Brazilian clove, Indonesian cassia and nutmeg, Nigerian ginger and Moroccan hibiscus. Jack is Jack Summers, who has created the aromatic Sorel in honor of his Barbados grandparents. Jack’s distillery in Red Hook was also heavily damaged in Sandy and he has been working to rebuild with the help of neighbors and the Red Hook Initiative.

For our toast to Brooklyn at Fort Defiance, we ordered two signature cocktails created by owner St. John Frizell, a mixologist known for using small-batch bitters and liquors: the Maurice, a version of the Manhattan that he created for Avery Glasser of Bittermens Spirits (incorporating Bittermens bitters), and the Pundit, made from coffee-infused Scotch, Cocchi Torino vermouth and Amaro dell’Erborista. Both bracing and complex.

Many think of our neighbor island Manhattan when they imagine cocktails, and there is some truth to that in the old glamour of the city across the East River. But Brooklyn today is the creative cocktail: ingredients from around the world, creative mixtures of different spirit and ideas, some simple and some elaborate, blended and crafted to form an exciting brew. To Brooklyn makers of tastes and sips, keep them coming. Cheers!

Maurice (by St. John Frizell of Fort Defiance)

1 1/2 oz Rittenhouse Bonded 100 proof Rye
3/4 oz Cocchi Americano
1/2 oz Bittermens Amère Sauvage Gentiane
1/4 oz Carpano Antica Sweet Vermouth

Stir, strain and serve in a coupe.

Bittermens Spirits
18 Bridge Street, DUMBO
646-810-9564

Fort Defiance
365 Van Brunt Street, Red Hook
347-453-6672

Jack From Brooklyn
Red Hook

Photographs by Basia Hellwig. Date stamp typographic design by Joy Makon Design.The font is Mason, by Jonathan Barnbrook, Emigre, 1992.

The Chocolate Factories of Brooklyn

Day Twelve 12 Tastes of Brooklyn
Behind the tasting room at Mast Brothers: sacks of cacao beans and staff wrapping chocolate bars.

Behind the tasting room at Mast Brothers: sacks of cacao beans and staff wrapping chocolate bars.

dec17IT’S BEEN TWELVE YEARS SINCE MASTER PASTRY CHEF Jacques Torres shocked the culinary world by quitting his high-profile job at Le Cirque to open a factory in DUMBO (DUMBO???) to make high-quality handmade fine chocolate. Who knew he’d eventually be joined by so many other adventurers in chocolate-making?

For Rick and Michael Mast, of Mast Brothers Chocolate, the adventure goes well beyond the distinctive flavor notes of their chocolate. Last year, to save energy and appeal to their environmentally aware customers, they sailed The Black Seal, a 70-foot schooner, down to the Dominican Republic to pick up 20 tons of organic cacao beans they were purchasing from small cacao farmers there—and sailed it back to Brooklyn.  There, in their Williamsburg factory, they roast, winnow, grind and age the beans to make their dark chocolate bars.

A mural across the street from the Cacao Prieto factory in Red Hook. The painting was commissioned from artist Sebastian Gross Ossa.

A mural, commissioned by Cacao Prieto from artist Sebastian Gross Ossa, across the street from its factory in Red Hook. When we went by the other night, it seemed to have survived Sandy quite well.

Daniel Prieto Preston, owner of Cacao Prieto in Red Hook, makes his bars and bonbons (and liquors) from beans and sugar cane grown on the cacao farm in the Dominican Republic that has been in his family for 100 years. But with an eye to vertically integrating his business, Preston, an aerospace engineer and an inventor with 100+ patents to his name, also designs and custom builds production machinery for chocolate manufacturing.

Raaka Chocolate makes its “virgin chocolate” an unusual way—with unroasted beans. Cacao beans present a tremendous variety of flavors, according to founder Ryan Cheney. “Virgin chocolate lets the different flavors really stand out.”

Raaka-cacao-bean1912

A cacao pod, with beans visible inside, at the Raaka booth at Columbus Circle Holiday Market in Manhattan.

Cheney considers the cocoa farmers’ welfare part of his company’s mission: The farmers from whom Raaka purchases its beans receive at minimum $500 above market price per metric ton of beans, which at today’s cocoa prices is equivalent to a 20% raise. At the other end of the production, Raaka donates its leftover cocoa husks from the Clinton Hill factory to the  Edible Schoolyard NYC at P.S. 216’s after-school to use as mulch and fertilizer.

nunu-hokey-pokey1255Justine Pringle of Nunu Chocolates became a chocolate maker when she and her husband, Andy Laird, a musician, were trying to think of something more interesting than T-shirts to sell at his music shows. Before they knew it, chocolate making had taken over their life. They use a single-origin cocoa bean  from a sustainable and family run farm in eastern Colombia. Go to their tiny storefront on Atlantic Avenue, and you can sip a glass of wine or a brew or a hot chocolate (yes!) with a view of the chocolate making in the kitchen out back.

OK, OK, so you want to know about the chocolate. Here are some of our favorites, all carefully tasted by yours truly and her friends. With packaging that is “font-snob-worthy gorgeous,” as one writer put it, these chocolate bars make great gifts—or an affordable little luxury (usually $8–$10 for bars; $2/piece for bonbons). And besides, think of all those health benefits.

jacques-torres-choc-santa1533

Jacques Torres Chocolate snowman and santa for sale at the Dumbo store

Cacao Prieto’s Pistachio and Apricot bar, one of five very tasty fruit and nut bars, all made from 72 % dark chocolate. Can’t decide? Try the sampler with all five! Certified kosher.
—Available online or at the factory’s storefront in Red Hook.

Jacques Torres’s Chocolate Snowmen and Chocolate Santas. The 4-inch snowmen ($8) come in milk, dark or white chocolate, with contrasting decoration. The hollow giant Santa, in milk or dark chocolate with a beautifully detailed flowing white chocolate beard, stands more than a foot tall, and contains two pounds of chocolate ($45, or $25 for a medium-size one).
—Only available in the stores, since they are too delicate to ship.

Mast Brothers Chocolate’s Stumptown Bar and Salted Caramel Bonbons. Collaborations like this one with Stumptown Coffee Roasters lead to some great flavors. The caramel bonbon is not chewy, as I expected, just melt-in-your-mouth paradise. For a bar with seasonally appropriate hints of cranberry and cinnamon, stop by any Shake Shack for the special edition Mast Brothers made for them.
—Buy at the tasting room attached to the factory, online,or at stores like Dean & Deluca, The Chocolate Room, Brooklyn Larder, Whole Foods.

Nunu Chocolates’ Hand Dipped Salt Caramel bonbons and the Craft Beer or Booze-Infused Ganaches. The salt caramel is Nunu’s best seller, with fleur de sel sprinkled on top. Absinthe ganache? Mezcal chili? Who can resist? Nunu uses 53–65 % cacao in their chocolates, which they find goes best with the flavors they add.
—Order online  for pickup in the store or at these stores.

Raaka Chocolate’s 71% with Sea Salt bar and the Bourbon Cask Aged (83% cacao) bar. Sea Salt is Raaka’s most popular bar; the  bourbon bar is aged in Tuthilltown casks. Deservedly, we think, it’s up for a Good Food award.
—Buy online, at Whole Foods or markets and small groceries around town.

Cacao Prieto
218 Conover Street, Red Hook
347-225-0130

Jacques Torres Chocolate
62 Water Street, DUMBO
718-875-1269

Mast Brothers Chocolate
111 North 3rd Street, Williamsburg
718-388-2625

Nunu Chocolates
529 Atlantic Avenue, Boerum Hill
917-776-7102

Raaka Chocolate
Clinton Hill
917-340-2637

Photographs by Basia Hellwig. Date stamp typographic design by Joy Makon Design.The font is Mason, by Jonathan Barnbrook, Emigre, 1992.

Distilled in Brooklyn

Day Eight 12 Sips of Brooklyn

kingscountybourbon

dec13 date stamp by Joy Makon Design

TODAY’S SIP TAKES TO HEART THE WORDS of the incomparable Ogden Nash: “Candy is dandy, but Liquor is quicker.” Instead of words, words, words, though, let’s cut to the headline: Brooklyn Brews Booze.

Kings County Bourbon (top) is distilled in the 113-year old Paymaster Building of the Brooklyn Navy Yard. Check out Brooklyn Artisan‘s earlier coverage on a tour of the distillery. Kings County, one of the first small-batch distillers in the state, brews its mash with Scottish barley for authenticity, along with American corn. For true Brooklyn cred, the distillery has added corn picked from a small crop grown in the yard of the distillery into their batches. Best served neat—water breaks things!

dark-brew

Widow Jane Kentucky Bourbon Whiskey (above, left) is the most recent offering from Cacao Prieto in Red Hook. Released in October 2012 at a party there, Widow Jane is made with water brought from the limestone mine in upstate New York that provided stone for the Brooklyn Bridge and the Empire State Building.

Industry City No. 2 Vodka (above, center) is produced in Sunset Park, where Industry City Distilling creates its sugar beet vodka. They document their progress in building a larger plant on their nicely designed, fun web site, which has videos, photos of the distillers and details about the distilling process. Wonder what happened to No. 1?

77 Whiskey, from Brueckelen Distillery (above, right) in Sunset Park is made from New York State wheat. The distillers were the subject of a beautiful Made by Hand video a couple of years ago.

gins

New York Distilling is making gin (above, left) in Williamsburg, including a version named in tribute to Algonquin Round Table denizen Dorothy Parker, who definitely knew gin. They also have a full service bar cum tasting room next to the distillery called The Shanty.

Brueckelen also makes Glorious Gin (above, center) with New York Wheat, keeping it in the family.

 Brooklyn Gin, despite its name (above, right), is actually fabricated in Warwick, New York, which makes it part of that region we like to call Outer Brooklyn. But we take the name as a gin-soaked compliment.

Kings County Distillery
63 Flushing Avenue, Navy Yard

Industry City Distilling
33 35th Street, Sunset Park
917-727-5309

Breuckelen Distilling
77 19th Street, Sunset Park

347-725-4985

Cacao Prieto
218 Conover Street, Red Hook
347-225-0130

New York Distilling Company
79 Richardson Street, Williamsburg
718-412-0874

Brooklyn Distilling Company
Warwick, New York

Many of these drinks are available for consumption at fine Brooklyn booze halls like:

The Drink
228 Washington Avenue, Williamsburg
718-782-8463

Fort Defiance
365 Van Brunt Street, Red Hook
347-453-6672

Photographs by Bruce Campbell. Date stamp typographic design by Joy Makon Design. The font is Shelley Allegro, by Matthew Carter, Linotype, 1972.

Pies, Glorious Pies

Day Eight 12 Tastes of Brooklyn
Felipa-Lopez-Pie-Corps819

We visited Felipa Lopez, co-owner of Pie Corps, selling pies at New Amsterdam Market this fall.

dec13 date stamp by Joy Makon DesignSAVORY PIES BRING YOU A WHOLE NUTRITIOUS MEAL in one perfect packet, which could come in mighty handy as the house fills up with guests and you have more meals than just that one Big Holiday Dinner to plan. Turkey, sweet potato and rosemary pie, lamb curry and pea, stout-braised beef, winter greens with white bean, feta and walnut—is your mouth watering yet?—Moroccan beef with chick pea and almond, red wine mushroom pie: Cheryl Perry and Felipa Lopez of Pie Corps hand make them all in their Greenpoint bakery. Specially for the holidays—still my beating Québec ex-pat heart—they are baking tourtières as well. And just as English miners carried Cornish pasties for a perfect portable lunch, we now have Pie Corps’ hand pies. Plus, of course, those irresistible bite-size Pie Pops—maple bacon, pear or apple cinnamon.

Pie pops are fun to eat!

Pie pops are fun to eat!

Carefully sourced ingredients and creative combos are their trademarks. The pies are all made with organic flour milled in Lancaster, PA, butter from a Vermont cooperative of dairy farmers and fresh produce and meat from their farmer friends all around New York, Pennsylvania and New Jersey. You’ll find the pies at New Amsterdam Market on Sundays, or at their newly opened shop on Driggs Avenue in Greenpoint, where you can grab yourself a cup of Brooklyn Roasting Company coffee as well.  Yes, Pie Corps also makes sweet pies—gingerbread custard among them!

And for DIYers, it has just started giving monthly baking classes: January 23 is “Savory Winter Pies,” $65. (At press time, one or two spots are still open in the December 18th class, too.) Hand pies, $6; savory 10-inch pies, $40; sweet 10-inch, $35.

steves-authentic-key-lime-pie

Add lime slices and whipped cream to your pie, if you like. (Photo courtesy Steve’s Authentic Key Lime Pies)

Speaking of sweet, we head over to Red Hook, where, hallelujah, Steve’s Authentic Key Lime Pies is back in production again, after some serious flooding  by Sandy. Baker/owner Steve Tarpin, who grew up in Florida, makes the pies by hand in small batches using 100 percent pure fresh butter for the graham-cracker crust and freshly squeezed key lime juice. Reconstituted juice may be OK “if you’re stripping paint or removing rust, but not not in a food product,” he insists. The key lime (citrus aurantiifolia) is much smaller than the familiar “Persian” lime, about the size of a ping pong or golf ball; he points out it’s not exclusive to the Florida Keys (it’s native to Southeast Asia), but was brought to the Keys and naturalized.

In addition to the elegant and aromatic key lime pies, you’ll want to try a Steve’s Authentic exclusive, the Swingle—a Belgian chocolate–dipped frozen tart on a stick. Wow. Steve delivers his pies around town, including to Union Markets in Brooklyn. Or he’ll sell you one at company headquarters on Pier 41. Walk-in hours vary throughout the week but with more certainty Wednesday, Thursday, Friday and weekends, 11 am–5 pm (at least). Call ahead to be sure. 10-inch pie, $28; 8-inch, $18; 4-inch tart, $5; Swingle, $6.

Pie Corps
77 Driggs Avenue, Greenpoint
917-721-3052 / 917-582-2769

Steve’s Authentic Key Lime Pies
204 Van Dyke Street, Pier 41, Red Hook
888-450-5463, 718-858-5333

Photographs by Basia Hellwig. Date stamp typographic design by Joy Makon Design. The font is Shelley Allegro, by Matthew Carter, Linotype, 1972.

Sufganiyot: Jelly Donuts for Hanukkah

Day Three 12 Tastes of Brooklyn
Ostrovitsky-sufganiyot1581

Sufganiyot in the window of Ostrovitsky Bakery in Midwood.

dec8POTATO LATKES FRIED IN HOT OIL may be the iconic dish to eat at Hanukkah, but we hold a special place in our heart for sufganiyot, the deep-fried jelly-filled donut that Israelis go crazy about during this holiday. In The Book of Jewish Food, author and food scholar Claudia Roden tells us that the “Austro-Hungarian peasant carnival doughnut, which became a “royal” delicacy at the French court of Marie Antoinette has been adopted in Israel to celebrate Hanukkah because it is fried in oil”—oil to commemorate the miracle of a small flask of oil keeping the flame in the Temple alight for eight days. Like many famous dishes, though, its origins are the subject of Talmudic debate. 

But never mind about that. How do I get my hands on some? The answer you’ll hear from Brooklyn connoisseurs will more likely than not be Ostrovitsky Bakery in Midwood. “We make thousands of them at Hanukkah,” the bakery owner tells me when I pay a visit, “thousands. We’ve been doing it every Hanukkah for 18 years.” To get a jump on the lines that will later form out the door, I bring home a supply to do a little early taste-testing with my friends. Our verdict: Maybe you could almost feed a family with one of them…but Hanukkah only comes once a year. Sweet, scrumptious.

Mile-End-Sufganiyot

Sufganiyot, in The Mile End Cookbook: Redefining Jewish Comfort Food from Hash to Hamantaschen. (Photo by Quentin Bacon)

Mile End Delicatessen in Boerum Hill has developed quite a fan club, too, for its sufganiyot, but sadly there will be none this year, co-owner Rae Bernamoff tells us. Sad for us, maybe; she certainly has bigger problems: Mile End’s central commissary kitchen, where it does all its baking (and curing and smoking and pickling) was flooded during Sandy. It’s in a Civil War era building on Pier 41 in Red Hook and “as with most of the waterfront,” she said, “the high tide surge pushed about four feet of water into our space. We’re still rebuilding.”

mile-end-book-coverAs a consolation, and to show solidarity, head to the deli itself for what sounds like a gut-busting $16 “surf and turf” latke special:  two open-faced latkes—potato, celery root and parsnip pancakes—one topped with chopped liver, pickled eggs and gribenes (chicken or goose skin cracklings), the other with creamy whitefish salad with trout roe.

And if your heart is really set on some Mile End sufganiyot, then you’ll have to make them yourself. You’ll find the recipe in the very appetizing The Mile End Cookbook, by Noah and Rae Bernamoff. Latkes, too, and a lot more dishes “redefining Jewish comfort food.”

One more stop: Brooklyn Larder in Park Slope also has tasty jelly donuts (along with a full Hanukkah catering menu) but shhh, don’t tell anyone, they’re baked not fried.

Ostrovitsky Bakery
1124 Avenue J, Midwood
718-951-7924
The bakery is Shomer Shabbos: closes before sundown on Friday, reopens on Sunday. 

Mile End Delicatessen 
97A Hoyt St, Boerum Hill
718-852-7510 

Brooklyn Larder 
228 Flatbush Avenue, Park Slope 
718-783-1250

Photograph (top) by Basia Hellwig. Date stamp typographic design by Joy Makon Design. The font is Bauhaus, by Ed Benguiat and Victor Caruso, ITC, 1975.

Joy’s Best of Brooklyn, December 7, 8, 9, 10

Festival of Lights, photography by Brooklyn Artisan.

Festival of Lights, 2012, photography from the Brooklyn Artisan photo pool.

Eclectic edition, shopping roundup included.
PS: When’s Festivus?

200px-Radio_free_albemuthFriday, Saturday, Sunday: The inaugural weekend of the Philip K. Dick Science Fiction Film Festival. Hollywood’s love affair with sci-fi author Philip K. Dick is well represented by hits such as Blade Runner, Minority Report, Total Recall. This weekend’s festival of screenings, speakers and panel discussions covers some of the best and newest in science fiction, science and the supernatural. Watch documentaries on A.I., virtual reality, galactic superwaves. Observe scientist Ronald Mallett Ph.D. who is working on a real-life time travel machine. The festival opens Friday with an adaptation of Dick’s last novel, Radio Free Albemuth. At indieScreen, Williamsburg. Check the website for schedule.

picklesSaturday, Sunday: Whiskey, Pickles and Jerky Pairing Weekend at Brooklyn Oenology. Pickles + New York State Whiskey = Picklebacks, the now-classic Brooklyn chaser. Composed of 1oz whiskey chased with 1oz pickle brine with jerky garnish for additional oomph. Williamsburg. Saturday, 3pm-midnight. Sunday, 12pm-10pm.

Etsy crafter Jessica Marquez, author of
Stitched Gifts (Chronicle Books), will share her
techniques this weekend at Textile Arts Center.

Saturday, Sunday: Make your own Fabric Books: Hand Bound, Dyed and Stitched, a two-day class at Textile Arts Center. Taught by Etsy member and maker behind Miniature Rhino, Jessica Marquez, and visual artist Rebecca Kelly. Book binding, sewing, embroidery, dyeing and image transfer techniques will be taught and students will make three simple practice books. Park Slope. 11am-5pm each day.

Saturday: Downtown Brooklyn Holiday Trolley. Relive a bit of Brooklyn history by taking a free ride on the hop-on/hop-off old-fashioned trolley as it makes eight stops along a mile-long circular route covering interesting architecture and local lore. Warm up with hot chocolate as guides share stories about Brooklyn’s past and present history. This would be a novel way to get from Brooklyn Heights to BAM or the Brooklyn Flea. Every Saturday through December 22. Brooklyn Heights, Fort Greene. 1pm-7pm.

Saturday: The Art of the Tequila Cocktail, presented by Sycamore. The Cocktail Weenies Mike Mikos and Wil Petre, who also happen to be the expert barmen at Sycamore, will host an evening devoted to everything about tequila cocktails. Demonstrations, recipe booklets, snacks will be part of improving one’s mixology skills. Advance ticket purchase advised. Ditmas Park. 5pm.

beardAllianceSaturday: 3rd annual NYC Beard & Mustache Competition, produced by Gotham City Beard Alliance, an organization to promote tolerance and acceptance of all facial hair. Proceeds of the evening, being held at Warsaw, will go to the NYC chapter of the MS Society. Judging categories include, but are not limited to: Full Beard Styled Moustache–heavy use of styling aids on your moustache permitted; College–18-22 year old competitors or baby faces; Freestyle–anything goes, styling aids ok; Women’s Most Fantastic–creativity. Greenpoint. Registration starts at 6:30pm, doors open at 7pm.

FiveBucksFinal01Sunday: unwind and have a cozy dinner somewhere in the nabe. Try Fort Defiance: Saxelby Cheesemonger Plate, Pickled Beet Salad, Prescription Julep (circa 1857). Red Hook. Dinner 5pm-11pm. Also check out their Buy Now Drink Later Junk Bonds to help them rebuild post-Sandy.

Sunday: Concert & Comedy for Sandy Animals, a benefit for Sean Casey Animal Rescue. Live music, videos, art, raffle and giftbags. Littlefield, Gowanus. 7pm.

Monday, aka third Hanukkah candle: Fourth Annual Latke Festival, sponsored by Great Performances and Edible Brooklyn. Sample creations by notable Brooklyn chefs from BAMcafe, Blue Ribbon Brooklyn, The Farm on Adderley (Spud Maccabee with pickled fennel jam, butternut squash, and crème fraîche), Stone Park Cafe, Berlyn, The Vanderbilt, The Sussman Brothers (latkes with lots of sauces), along with other Outer Brooklyn chefs. Enter your own recipe ahead of time to be part of the latke cook off. Tickets are limited and must be pre-purchased by Monday via the festival website. At BAM, Fort Greene. 6:30pm.

SHOPPING ROUNDUP:

Saturday, Sunday:

  • Housing Works Buy the Bag. Housing Works provides housing resources for New Yorkers living with and affected by HIV/AIDS. Their thrift shops are a staple among savvy NYC hunter-gatherer types. What began as an event is now a free-standing store and works like this: spend $25 and receive a bag to fill up with gently-used menswear, womenswear and accessories. Purchase as many bags to fill as you like. Sunset Park. Saturday 12pm-6pm. Sunday 12pm-5pm.

stuff_masthead2012Saturday:

Festivus is celebrated on December 23. There’s plenty of time to prepare.

Joy Makon curates Brooklyn Artisan’s Craft & Design coverage and creates the weekly Best of Brooklyn lists.
Send items for listings to brooklynartisan@joymakondesign.com

%d bloggers like this: