Looking to beat the heat but still enjoy the flavors of summer? The Greene Grape team has been cooking up something new with our team of experts! Join Michele Thomas and Sam Kling at Annex this summer for a series of exclusive classes and tastings that are sure to quench your thirst for knowledge!
Michele Thomas, Assistant General Manager of Greene Grape Wine & Spirits, will be leading our our wine classes beginning with Mythbusting Rosé! Michele is a writer, & Certified Sommelier with deep roots in the world of food, wine, & education. As Executive Editor of the International Culinary Center (formerly The French Culinary Institute), she edited recipes & developed curriculum materials for the school’s cooking and wine courses in New York and California, as well as L’Ecole, the school’s Michelin Bib Gourmand-rated restaurant. Michele is the co-author of Culinary Careers for Dummies (Wiley), with Chef Annette Tomei & Tracey Vasil Biscontini, & the author of Sodium & Oxygen (Rosen) two middle grade science books for children. Her writing about food, wine, & culture has appeared in The New Yorker, Edible Brooklyn, Activist Philanthropist, BestofNJ.com, and Garnish, the mobile bartending academy for wine & spirits professionals in Africa. When not selling or writing about hooch, she can be found in Bed Stuy with Pickles & Mimzy, her tiny feline overlords, & documenting adventures in food & wine on Instagram & Twitter as @bedstuysomm.
While there are plenty of foods that are quintessentially summer, none are quite the simple pleasure of corn on the cob. Whether grilled in their own leaves or roasted hard over charcoal, enjoyed on its own merits or slathered in butter and seasoning, it’s an endlessly customizable meal; it’s never too hot for an ear of corn. Angela’s elote salad recipe brings a multicultural twist on a classic with K-Pop Kimchi Mayo, our new favorite condiment!
Instructions: Heat an oiled grill to medium-high heat and roast ears of corn for about 7 minutes, or until kernels are tender and all sides are roasted. Chop the kernels from their cobs, then combine and incorporate all other ingredients in a large bowl. Serve immediately, and enjoy your elote!
Carla Bueno-SandersWe’ve Got Elote Time On Our Hands
Our Head Chef knows a thing or two about preparing a great rotisserie chicken! Check out Head Chef Kenny Hockert’s latest recipe. A crispy, juicy oven roasted chicken prepared with Herbs de Provence, lemon peel, fennel and a little brown sugar. We recommend trying this with one of our free range Goffle Road Chickens. Both are available in our shop either cooked in the rotisserie, or raw from our butcher counter!
Stop by Saturday, March 14th to try this tasty recipe paired with a Bordeaux Blanc from 5-7pm at 765 Fulton St!
Notes From The Chef:
This recipe will give you a super crispy skin and a deep aromatic flavor that pairs perfectly with roasted potatoes and braised greens. Feel free to double or triple the rub recipe and save in an airtight container to keep on hand for future use. I recommend using a meat thermometer while cooking the bird as it’s an invaluable tool and an asset in the kitchen. If you don’t have one on hand you can pick one up along with the rest of the ingredients online or at Greene Grape Provisions!
Season inside of bird with rub, and sprinkle rub generously on outside, starting with the sides and bottom and finishing with the top (breast side)
For best flavor, let your chicken sit for 3-6 hours, or just go straight to cooking
Preheat your oven to 400º F, or 375º F if you have a convection feature
Place chicken on your roasting rack or cookie tray
Put in oven, and roast for ½ hour. Turn oven down to 350º F and continue to roast
After 1 hour, poke the thermometer into the deepest part of the thigh where it meets the leg to test doneness, without touching the bone. Once it hits 165ºF, the chicken is ready, If you prefer a more well-done bird, aim for 175-180 F
Once chicken is cooked, let it rest for 10-15 minutes before carving. This allows the protein to relax and the juices to flow evenly throughout the meat
Carve by removing the wings first then the leg and thigh, followed by removing the breast by running your knife right along the breast plate the length of the breast