Cookie Tins Straight From Brooklyn
Melissa Funk Weller, a New York City baker whose résumé includes
Per Se, Bouchon Bakery, High Street on Hudson, Roberta’s and, most notably,
Sadelle’s, where she made bagels, is starting a brand of her own: Funk Foods
Bakery. She doesn’t have a location yet; for now she’s baking in a restaurant
kitchen in Brooklyn. Starting Thursday, she will sell boxes of assorted cookies
and bars, 13 for $38. For now, a new assortment will make its debut on the
first of each month, including one with Mother’s Day in mind on May 1. They’re
available only on Tuesdays for pickup from 10 am until 2 pm, and for national
shipping on those days; a shop is on the horizon. April’s tins include peanut
butter-layered brownies, raspberry-fig whole wheat bars that echo Fig Newtons,
and salt-dusted shortbreads.
اضافة اعلان
A New Pasta Shape for Your Pantry
Add cascatelli — inspired by the Italian word for waterfall,
cascata — to your pasta vocabulary and your pantry. This new pasta shape was
invented after three years of research and development by Dan Pashman, the host
of the podcast The Sporkful, with the expertise of Sfoglini, a pasta company
based in West Coxsackie, New York, in the Hudson Valley. The creation story has
been documented on Pashman’s podcast as “Mission: Impastable.” He insisted on a
shape that could be speared with a fork, and that would hold sauce well and
have a proper bite. Traditionally extruded pasta shapes are made by forcing the
dough through a die; a new, high-quality bronze die was made for cascatelli.
The shape is a bit larger than most short pastas, but it’s very good,
especially for simpler, less ingredient-heavy sauces like marinara, carbonara,
pesto and arrabbiata.
An Illustrated Ode to the Restaurants of Paris
This is exactly the right moment to dream and thumb the pages of
“A Table in Paris,” artist John Donohue’s sketched love letter to that city’s
restaurants. It echoes his work for his book “All the Restaurants In New York.”
The new book is armed with a raft of Francophile contributors, including
Michael Ruhlman, Richard Linklater, Peter Kaminsky, Lauren Collins, Alexander
F. Lobrano, Christine Muhlke and Dana Cowin. They recommend and lovingly
describe the restaurants, and Donohue has drawn many of them, mainly their exteriors.
It’s organized according to neighborhood and has an index of the restaurants.
Donohue is also donating half the profits from online sales of his signed
limited-edition prints to the Emergency Relief Fund of the Restaurant Workers’
Community Foundation.
Atlantic Salmon With a Smaller Carbon Footprint
Norway put farmed Atlantic salmon (salmo salar) on the map about
50 years ago. Today Atlantic salmon is raised around the globe. The company
Atlantic Sapphire even has them swimming in Florida. Two Norwegians, Johan
Andreassen and his cousin Bjorn-Vegard Lovik, joined with a Danish aquaculture
expert, Thue Holm, to create the company in 2010, in Denmark. They were mindful
of the carbon footprint of transporting the fish by air to other countries,
notably the United States, so in 2017 they opened a facility and installed
their fish farm in Homestead, Florida, south of Miami. The salmon are raised in
big indoor saltwater pools fed from the area’s extensive aquifer. The fish,
each about 5kg and raised without hormones or other additives, were harvested
for the first time a few months ago, and were rated “best choice” by the
Monterey Bay Aquarium Seafood Watch; they are now being sold as fillets, under
the label Bluehouse Salmon. The fish has good texture and a very mild flavor.
Many chains, including Publix, Wegmans and Safeway carry it. It’s also
available shipped in 8-ounce fillets, six for $99.95.
An Auction to Raise Money for Restaurants
The Conscious Collection, an auction to raise money for
restaurants and bars in need, will be held by Zachys on Friday. It includes
more than 100 lots of exceptional wines, spirits and over-the-top experiences
like dinner for eight at Château Margaux, another with Christian Moueix at
Dominus, three bottles of 2016 Screaming Eagle, and truffle hunting for four in
Piedmont, Italy, with a stay at the Ceretto estate. The auction will donate the
money to the Barstool Fund for hospitality-industry applicants, administered by
the nonprofit 30-Day Fund, which has been raising money nationwide. Online
bidding is open, and the live (virtual) auction will begin Friday at 6 pm Eastern
time. Absentee bids must be submitted by 5:45 pm Friday. For most of the lots
that involve travel, winners will have a year to fulfill the experience, unless
specified otherwise. So far, bidding has started at about $500. To participate,
bidders must first register.
Chocolate Doughnuts Inspired by Global Flavors
Fany Gerson of La Newyorkina, which sells Mexican sweets,
prepared foods and groceries, will hold a chocolate doughnut celebration at her
Brooklyn shop, Fan-Fan Doughnuts, from Tuesday through April 15. With travel so
restricted because of the pandemic, her thought was to evoke faraway
destinations through flavors like rooibos (South Africa), sticky toffee (the
United Kingdom), blue corn (Mexico) and pistachios (Iran). The company Guittard
is supplying the chocolate for this tasty little event. The doughnuts are $3.50
to $5 each and will be sold from 9 am until 4 pm, or whenever they sell out.
They can be reserved between noon and 4 pm a day in advance.
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