Use Nafi’s as a spread on sandwiches, a dip for chips, or as a base sauce to doctor up with coconut milk and stock for a delicious dinner.

When your entree needs a bit of creativity, we’ve got Rabbit Meatballs which have a little pork, Gruyere cheese, tarragon and mustard, and can be quickly cooked at home and served with many of our fresh vegetables in our produce case.  But if pasta’s on the menu, you can’t go wrong with our 4-Meat Bolognese, made from beef, lamb, veal and pork.  And certainly don’t forget all of our sausages, made in house regularly!

For lunch, we’re excited to share our newest addition to the counter: House made Corned Beef.

All of our meat treats are made from animals raised with care and love at Slope, Arcadian Pastures, and Kinderhook Farms.

Despite finding the Gigondas he sampled as overall “sound, fruity, generous wines,” Eric Asimov seemed haunted by the “ravishing” “perfectly refreshing” Cayron with “the great wash of plummy, berry fruit anchored by an earthy, almost gravelly foundation.”  Even after devoting a whole column to discussing the wines in the tasting, he rhapsodized that “I can’t forget the earthy, licorice-tinged ’08 Domaine du Cayron that I drank at home. Even if it wasn’t in the tasting, it’s the benchmark I use for how enjoyable Gigondas can be.”

Intrigued at what kind of wine could inspire such devotion, we tracked down just 24 bottles of the Domaine du Cayron Gigondas 2008 ($29.50) and are happy to offer them first come, first served to those calling us at (718) 797-9463.

The Annex and Provisions have tons of treats at every price point for Valentine’s.  From butter cookie conversation hearts at Annex to Lobsters and oysters (special order by 4:30pm tonight!) at Provisions and cheese to accompany champagne at Fort Cheese, you’ll find everything you need to celebrate.

We start with our house made Bacon Jam, a low-and-slow cooked blend of  D’Artagnan’s Applewood Smoked Bacon, and Brooklyn’s own Olso Roasters Coffee. Its sweet and spicy flavors and unique texture make for a perfect condiment to most cheeses. Kinderhook Creek, made by Old Chatham in the Hudson Valley, is an all-sheep Camembert style, unctuous and decadent, sweet and just enough salt.

Because no Valentine’s Celebration is complete without chocolate, we’ve chosen the Nunu Chocolates Beer Box, a 6 pack of truffles blended with some of the best microbrews around. Wash it all down with our Borough’s own Brooklyn Brewery Local 2, a Belgian-style Strong Dark Ale, a touch sweet and malty, a dessert in and of itself. The 750ml bottle is big enough to share, nearly as strong as wine, and full of effervescent bubbles.

I LOVE NY
1 4oz Jar House Made Bacon Jam  * 1/4 lb Kinderhook Creek
1 750 ml of Brooklyn Local 2 * 6-pack Nunu Chocolates Beer Box

All for just $50.

Add your choice of fresh bread from Sullivan Street or Roberta’s for the complete I LOVE NY experience! Pre-order at the cheese counter!

You can order Morantin ‘La Boudinerie’ 2010 online or call us at (718) 797-9463.

The story is that we were in Mast Brothers Chocolate, looking at their operation just to get ideas for how to plan for when we get a little bigger, and noticed that they give away the husks of the chocolate that are leftover after the chocolate-making process.  They said that most people use it for garden mulch.  I wondered it we could distill it, somehow, although there is no natural starch or sugars that would be convertible to alcohol, so that wouldn’t make that much sense.   But we did try infusing it in the moonshine, and it was delicious: bitter and rich like a dark chocolate, but not sweet like the chocolate liqueurs that are on the market.  I’d never quite tasted anything like it.  So we just gradually scaled up the recipe, still using Mast Brother’s husks (recycling what they can’t use), and our own corn whiskey.  Those are the only ingredients.

The most delicious FRESH PIZZA DOUGH in Fort Greene, and beyond!

Made with organic ingredients, and super easy to use, no stone required… just stretch out onto a sprayed cookie sheet, top to your heart’s delight, and bake for 10-15 minutes until the crust is puffy and browned.

Can’t imagine what you’d top it with? Housemade Fresh Mozzarella, of course, or Buffalo Mozzarella, or Maplebrook Burrata, or Fontina maybe?  We’ve also got slicing Pepperoni and Prosciutto, or see what fresh sausages the butchers have this week, or even a dollop of our new Bacon Jam. Lots of fresh vegetables and herbs, tomato sauces, olives, pesto… whatever you can imagine!

Yes! A collaboration between the butchers and charcuterie mongers, Provisions’ Housemade Bacon Jam is here!

We’ve taken the d’Artagnan Slab Bacon you enjoy, and cooked it down with a generous dose of Oslo Coffee, some onions and secret seasonings, and turned it into a spreadable jam that can be enjoyed with any meal.

Spread on bread or in a sandwich, a dollop on your pancakes, folded into an omlette, topping vegetables, topping steaks, on a pizza, on vanilla ice cream… We’d love to hear how you use it!

Whatever your pleasure, something bold or something mellow, any of our blues would make a fine addition to your cheese plate. Or crumble up some Point Reyes Original into a dip for wings or veggies, add a slice of Valdeon to your burgers, pizazz a pizza with Gorgonzola… the ideas are endless.

Supporting New England? Vermont’s Bayley Hazen and Mossend Blues are winners, too!