…..That’s what people will be saying after the gefilte disappears from our Gefilteria tasting on Saturday afternoon. We’ll be sampling their traditional gefilte loaf (with the slightly-less-traditional carrot citrus or ruby beet horseradish) and talking Passover tips.
A little sweet, a little sour, you’ll never look at a fish-loaf the same way again. The tasting runs from 3:30 to 5:30pm at Provisions.
Trying to cut down on meat, but skeptical about those rubbery vegetarian sausages and burgers? Good news: the fine folks from Barry’s Tempeh will be at Provisions Thursday night from 5-7pm.
Barry’s been working on his tempeh for years – beginning as a chef at a Buddhist monastery! His secret is slow fermentation in small batches, which flood the tempeh with good bacterias and enzymes – making the stuff pro-biotic. (Barry makes each batch in the bag it’s sold in, with key ingredients ranging from beans to grains to rice to soy.) Take a deep breath, let it out, and come by for delicious samples (and maybe even a few recipe ideas.)
We’ve got a lot of wonderful products from Kings County, but from Queens, not so much. What better way to welcome in our neighbors than with fresh corn tortillas from Tortilleria Nixtamal?
Made in Corona, Queens, these tortillas are served at many wonderful restaurants and institutions around the city, including Yankee Stadium! Now they can be enjoyed at home in any way you can imagine. Their non-GMO and non-transgenic corn comes from Illinois, as Nixtamal believes in preserving the healthiness of all-natural foods. Their tortillas are designed to enhance the flavor of the rest of the ingredients, resulting in a delicate corn flavor, with a slight sweet and nutty finish.
If you can’t get ‘em while they’re still warm at delivery time, we’ll save a few in the freezer, so that you can enjoy them at your leisure. We recommend you check out the meat counter for something to cook low and slow, grate a little cotija or Beehive Smoked Cheddar, and top it off with fresh Pico de Gallo from our produce fridges, but we’re sure you’ll come up with hundreds of unique ways to use these Tortillas.
So two dudes walk into a bar and start a salad dressing company.
Not the climax you anticipated? Veterans of the restaurant scene (think Westville, Diner, Taco Chulo, Enid’s, Smorgasborg), Josh and Duncan have been able to make a tidy name for themselves with their Right Tasty vinaigrettes. The secret? Aquaponic veggies from upstate New York – like those tomatoes we were blogging about.
They’ll be at Provisions from 4-6pm this Sunday. Don’t worry about bringing your own lettuce.
…..Well, that’s about to change this Thursday, as our friends from Gefilteria will be doing a tasting of their luscious ruby beet kvass at Provisions. Salty and sour, fermented beet kvass – nicknamed “the blood of the earth” back in the day – is one of the healthiest and most replenishing things you can drink, for Passover or anytime.
We we won’t be sampling Gefilteria’s carrot citrus horseradish or the fish just yet – trying to ease into things! - but it’s not a bad idea to get the jump on some of these tangy flavors so you’re not totally shocked if you find yourself a fish out of water at a Seder. Kvass-master / Gefilteria co-founder Jeffrey Yoskowitz will be at Provisions from 5-7pm.
