Gobble-Up These Thanksgiving Pairings

There’s no time like the present to be menu planning for Thanksgiving! – And what better way to prepare for a celebration than with another celebration? Think of it like a cocktail party where the autumnal hors d’oeuvres will leave you inspired for your own holiday meal planning. Join us at Wine & Spirits for 3 free tastings in November where we’ll pair tastes of domestically made wines with samples of all the fixings and sides from our Thanksgiving Menu.

Choosing Sides

Our Annual All-American 6-Pack features American made wines in red, white, and rosé. You’re sure to find something for every wine-lover at your gathering. When picking wines, it’s also important to consider what you’ll be pairing them with.  Our tasting series is designed to give you the tools to find the perfect wines for your culinary supporting roles.

While the focal point of Thanksgiving may be the turkey, sides are an essential piece of the holiday puzzle. Whether you’re looking for a dish to bring to a dinner party or outsource some of your own cooking, we have a variety of dishes to choose from. Of course we’ll have plenty of omnivore friendly offerings, but the real star this year is our veggie friendly sides! Because when you’re feeding a large group, its hard to please everyone and we recommend leaving the meat to the turkey and the stuffing. Highlights from this year’s menu include: Maple Glazed Yams, Brussels Sprout Gratin, Mushroom-Leek & Walnut Stuffing, Cranberry Relish, and gravy made two ways! We’ll have both a traditional turkey gravy and a plant-based vegan gravy!

We want your holiday to be better than ever this year, and we want to celebrate it with you! Stop by any of these complementary events to get a taste for the holidays and set the tone for a season of good friends, family, and food.

Save the Dates!
Fridays: November 2nd, 9th, and 16th from 6:00 PM – 8:00 PM
Greene Grape Wine & Spirits | 765 Fulton Street

 

Angela GelsoGobble-Up These Thanksgiving Pairings
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The Great Gobble Giveaway!

What would Thanksgiving be without the giving?

After 10 years of business on Fulton St. we know that we’ve got a lot to be thankful for: delicious food, delightful coworkers, and of course what would we be without the incredible Fort Greene community! This year we have the unique opportunity to give back. We’ve teamed up with the  Myrtle Avenue Brooklyn Partnership to donate turkeys to local families in need. We’ve set our goals high, but are confident in our ability, with the help of our community, to procure 854 lbs of turkey! While we can’t do it alone, The Greene Grape has committed to matching 50% of every dollar raised in this Great Gobble Giveaway.

Will you donate a pound or two to a local family’s Thanksgiving turkey?

Ask your cashier, or click here to donate a pound or two to a local family in need.

Cocktails For Turkeys!

To kick off the fundraising, we’re hosting a cocktail party at  Annex on Tuesday November 13th from 6:00-9pm. All proceeds from our signature beer and cocktail sales will go to buying turkeys for 61 local families. Come out and mingle, and drink for a great cause! TOAST Ale and Ford’s Gin will be slinging beverages until we close. Mix and mingle with a spirited group of community members, local businesses and community organizers, this will be an evening to remember!

Who will be getting these turkeys?

TheMyrtle Avenue Brooklyn Partnership works with the Fort Greene & Farragut Fresh Pantry which gives about 10,000 pounds of fresh produce to the community each year. In addition, they work with local businesses and residents to provide the community with turkeys. This year, they have asked us to help extend their turkey donation with 61 turkeys to help provide for families living at the The Emerson Davis Family Center. This local organization offers housing, child care, medical, and mental health services. Emerson-Davis is a transitional family preservation and reunification program designed to serve parents with histories of homelessness and mental illness, and their families.

Angela GelsoThe Great Gobble Giveaway!
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Raising a racket over this season’s squash!

The fall harvest is here, and we’ve got a few tricks and treats up our sleeves. This season’s bounty of squash may feel like a ‘been-there-done-that’ kind of thing, but just wait until you try our newest petite treat – the Honeynut Squash!

Honeynut is a fairly new variety of squash that’s been around just under a decade having been bred specifically for a sweeter more versatile taste than its cousin the Butternut, not to mention its loads easier to manage in the kitchen than a more traditional squash! So who do we have to thank for this small miracle? Chef Dan Barber, of Blue Hill and Blue Hill at Stone Barns fame, approached a group of breeders from Cornell University with the challenge to make a squash that tasted better and didn’t require a machete in the kitchen, and so the journey to make this little delight a reality got put into motion.

Honeynuts are popping up in a lot of local grocers’ and farmers’ markets where sellers boast its smooth texture and sweet yet nutty flavor, but it’s not just the taste that’s getting people’s attention. The little squash doesn’t have to be peeled, which is a huge time saver. They also have 3x the amount of beta-carotene as well as being a great source of vitamin A, making them easy on the eyes.

Afraid of being left out because you don’t have a raging sweet tooth? Fear not ! We’ve got one more trick up our sleeve. Introducing the Kabocha squash, sometimes referred to as a Japanese pumpkin. This winter squash is still sweeter than a Butternut but less so than a Honeynut, lauded for its velvety texture and high in both fiber and beta-carotene, use this winter veggie anywhere you would a pumpkin or traditional squash, that means seeds too!

Much like the Kabocha, Red Kuri squash is a hearty winter squash that you might need a heavy duty knife to carve up. Unlike its relatives, however, this particular squash has an exceptional nutty flavor making it perfect for soups and risotto. The Red Kuri can also be used as a decor as it plays well with gourds and pumpkins!
Of course we would be remiss not to mention the famed thin-skinned Delicata squash, not only is it easy to cut and roast, but the creamy flesh of this squash is ideal for roasting, no peeling necessary. Stuffing the delicata is also a popular way to serve up this variety, however between our three colorful varieties of Acorn squash picking the right veggie for stuffing can be quite a challenge. Try them all, and let us know what you think!

Our squash all come from Lancaster Farm Fresh Cooperative a non-profit all organic farmer’s cooperative of over 100 family farmers all working out of Lancaster County, Pennsylvania, to ensure your produce is humanely raised and fresh as can be!

Angela GelsoRaising a racket over this season’s squash!
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Parent Teachers Conference

Notebooks? ✅ Backpack? ✅ Shaker & strainer? Wait, you thought we this was a back-to-school list for the kids? Whether you’re in grad students, teachers, or parents prepping children for a new school year, the start of back-to-school season often brings with it a return to the classic disciplines of reading, writing, arithmetic, and–of course–sipping.

The good news is that cocktails and cocktail ideas are practically dripping from the pages of so many of the world’s great books. But don’t take our word for it. Pull up a chair and put on your glasses– here are a few of our favorite learned libations.

Reading | Rob Roy

This cocktail takes its name from the main character in Sir Walter Scott’s 1817 novel inspired by the life of Robert Roy MacGregor, a Scottish folk hero who lived figure who lived during the 17th century. Sir Walter, himself a Scot, is widely hailed as the world’s first popular novelist, making this cocktail the perfect accompaniment for any literary page turner.

Combine the Scotch, vermouth, and bitters in a shaker or mixing glass. Stir to combine and strain the mixture into a chilled coupe or highball glass, then garnish with the cherry.

Writing | Hemingway Daiquiri

If there was ever a writer with a connection to hooch, it’s Ernest Hemingway. In fact, Hemingway’s love of drinking inspired fellow writer Philip Greene to pen To Have and Have Another, a book about Hemingway’s tippling habits and the drinks that found their way into his writing. According to legend, this cocktail came about when “Papa,” as Hemingway was known in Havana, tried the classic Daiquiri at a local bar. “Not bad,” he quipped, and stated his preference for the drink with no sugar and twice as much rum. The rest, as they say, was history.

Combine all ingredients in a cocktail shaker filled with ice. Shake well, then strain into a chilled coupe or cocktail glass. Garnish with a slice of lime.

‘Rithmetic | Einstein

Don’t let the numbers scare you. Math is all about ideas. Renown scientist – and mathematician – Albert Einstein knew that better than most. “Pure mathematics is, in its way, the poetry of logical ideas,” he wrote in a 1935 letter to The New York Times. “One seeks the most general ideas of operation which will bring together in simple, logical and unified form the largest possible circle of formal relationships.” Our take on this brilliant, flavorful cocktail, which was developed by bartender Jason Winters and first appeared in Food & Wine, does just that by exploring the unique way vodka, aged tequila, and citrus relate to one another, enticing the palate.

 

Add the tequila to a chilled coupe or martini glass. Rinse the glass with the tequila and discard. Next, add the vodka to a cocktail shaker filled with ice. Shake very well, then strain the mixture into the glass. Garnish with the orange and lemon twists. Eureka! (That’s math for “Cheers.”)

Angela GelsoParent Teachers Conference
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Meet The Maker, The Taster, and The Shaker!

Come by for a taste of whiskey at Greene Grape Wine & Spirits followed by cocktails at Annex!

After 14 years of business on Fulton Street, Greene Grape Wine & Spirits is seeing one of its greatest aspirations come to fruition. We have long worked with our small batch producers as they develop new and interesting products, however this is the first time we’ve been able to offer an exclusive collaboration with our name on the bottle! After tasting several barrels of whiskey with our longtime collaborators and friends at New York Distilling Co., we were given the opportunity to buy and help bottle a barrel of Ragtime Straight Rye Whiskey that was aged for four years and one day. Our Spirits Buyer Sam Kling, hand selected barrel # 284 from rack 16C for its sweet and mellow opening notes of honey and candied red fruits that finish with a kick of cinnamon spice and black pepper.

Join us Friday September 7th, from  5-7pm, at 765 Fulton St. as we celebrate the delicious accomplishments of our friends NY Distilling Co. After the tasting head over to Annex, 653 Fulton St. from 7-9pm, and have a drink with Master Distiller Bill Potter on the house! Suhana Ng (aka Yung Cheddar), our Head Cheesemonger will offer up some delicious pairings to nosh on, and cocktails will be flowing until we close. Mark your calendar, to save the date!

Angela GelsoMeet The Maker, The Taster, and The Shaker!
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Pepper Pandemonium!

Savoring the these last beach days, we can’t help but think of other ways to savor the season and the heat! Not to push it, but peppers are in peak season and ripe for the taking.

Coming to us from the Sutherland, MA, Kitchen Garden Farms has peppered our shelves with organic habaneros, poblanos and feisty ch-ch-cherry bombs. In fact, this family farm has been systematically converting retired commercial farmland to certified organic lands for the benefit of the community. Through rotating crops and focussing on biodiversity, they are are committed to improving the health of the soil. All of this makes for a much more nuanced pepper! Their serranos are intensely herbaceous, habañeros are fruitier, and the poblanos maintain the earthy undertones of the rich river bottom soil within which they are grown!

Cherry bombs, a crew favorite, are an exceptional lesser noticed pepper. This small round red pepper related to the jalapeño, cherry bombs are cute and just small enough to stuff with your favorite cheese to make poppers. This quick, easy and eye catching snack is great for Saturday brunch or 3am Netflix binges!

The serrano peppers are divinely herbaceous. While they pack a lot of heat, they can also add fresh green flavors to your dishes. Shave slivers of these peppers over you tacos or some grilled fish accompanied by a wedge of lime to accentuate their bright flavors. These slender green peppers would also make a great candidate for your next home made guacamolé.

Bright orange habaneros might look pretty, but they pack a serious punch. Not to worry, these chili peppers won’t give you scar tissue, but they will add a nice fruity and floral flavor to your dish. Mince it up and add it a burger to take it to the next level. Going for asian inspired dishes? Kitchen Garden Farm organic sriracha sauces give a fresh and zesty kick that pairs perfectly with our emerald fire noodles. Peppers are the perfect vegetable to end the summer and kick start the fall with, the heat might wind down but not for your tastebuds!

Angela GelsoPepper Pandemonium!
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How To Travel & Still Drink Good Coffee

On average, this nation consumes about 400 million cups of coffee a day. And while food trends come and go, America’s favorite caffeinated beverage is less of a trend and more of an evolution. Who’d have guessed that we would be drinking cans of nitro cold brew in 2018! Thankfully at Provisions our buyers have a handle on sourcing great local products from people who really know their beans. Here’s a round up of some of our favorite ways to enjoy a cup of joe, while traveling, beating the heat, or enjoying a summer show. We’ve got something for everyone!

THE TRADITIONALIST
Parlor Coffee, Prospect 


For this small roaster located across from the Navy Yard, producing good beans means traveling far and wide for the perfect fair trade crop and connecting it with skilled roasters. Our buyer’s top pick  this month is Prospect. Half Ethiopia Kilenso Mokonisa, and half Colombia Frontera de Acevedo, this blend is distinctive floral and spiced notes are married to cocoa, grapefruit and marzipan. “I definitely feel that Parlor Coffee’s Prospect is amazing it reminds me of waking up in the morning with my grandmother when I was young.” – Miguel Franco, Provisions Coffee Buyer

THE GLOBETROTTER
Grady’s Cold Brew


Many of us will be traveling in the coming weeks, and a great cold brew coffee might be hard to come by. Which is why we recommend packing some of Grady’s Cold Brew Bean Bags!
Through Direct Trade sourcing, Grady’s beans are bought responsibly and as they say, “Simply put, we brew with the best possible coffee. You know, like coffee grown in incredibly fertile, volcanic soil.”
Grady’s Cold Brew has a creamy mouthfeel with tasting notes of chocolate and caramel. Each can comes with easy to use pre portioned bags of their delicious blend. Just follow the instructions and you’ll have cold brew coffee all week long!

THE MAVERICK
Pop & Bottle


Made from 100% organic ingredients, Pop & Bottle beverages are perfect to throw in your bag for a post-workout treat or pre-party pick-me-up! These plant-based lattes are delightful! Lightly sweetened with dates, their Cold Brew Almond Latte is blended with almond milk and Fair Trade organic coffee. Whether you’re treating your sweet tooth or need a caffeine boost, these delicious single-serve bottles are perfect for those on-the-go!

THE TASTE MAKER
Rise Nitro Cold Brew


These nitrogen infused cold brew coffees are akin to drinking a stout in some ways. Brewed with organic , Fair Trade coffees RISE coffee beverages may not contain dairy, but the nitro creates a creamy mouthfeel and distinctive cascade. New to our shelves is their latest flavor, Blood Orange! Fruity and fun, this sparkling coffee juice-blend is perfect for crushing before your summer concert, or taking to the beach!

For more info about how source great products visit our Not Your Average Grocer page.
To order some great brews for delivery or in-store pick-up visit shop.greenegrape.com!

Angela GelsoHow To Travel & Still Drink Good Coffee
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BjornQorn, get your BjornQorn here!

There’s no snack quite like popcorn! Dress it up any way you like or dress it down for a light and simple bite; it goes back almost 4000 years, and it helped save the film industry from the Great Depression. And while we always have room on our shelves for a variety of popcorn, there’s one popcorn that reigns in our hearts and our stomachs. We mean BjornQorn, of course, a uniquely flavorful vegan popcorn that we just can’t get enough of, in a charming bag designed by a local artist.

What sets BjornQorn apart isn’t just its seasoning of safflower oil and nutritional yeast, though its nutty, almost cheesy flavor and its high vitamin and protein content are certainly a big part of that. BjornQorn isn’t popped like any other popcorn, with kettles of organic corn swung out over mirrored basins on sunny days in upstate New York, no matter the season. It makes for crispier kernels thanks to the even heat of the sun; with no need for fuel, it keeps costs low, and with zero emissions, it keeps environmental impact even lower.

BjornQorn gets its name from cofounder Bjorn Quenemoen, son of Minnesotan corn farmers, and gets its solar mirror technology from other cofounder Jamie O’Shea. The two met at Bard College, where Bjorn was popping through the night to make popcorn with his family’s recipe. One very productive game of catch later, the two agreed to put food and technology together, and the rest is history. Now they strive to provide that same solar-cooking technology at “dirt cheap” prices, in Jamie’s own words, in places where energy is scarce, in partnership with those communities.

At the end of the day, though, the most important fact about BjornQorn is that it is addictively tasty. It’s one of our best-selling snacks for a reason, and we think you’ll find it hard to put the bag down.

Now Available For Delivery! – So sit back and binge watch your Netflix, we’ll bring the popcorn!

Carla Bueno-SandersBjornQorn, get your BjornQorn here!
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Not Your Average Grocer

If there’s one thing we know around here, it’s that at Provisions, we’re not your average grocer. People come from all over the city to find that one amazing, rare item we happen to carry, just as much as we have a crowd of regulars who pick up everything they need from us. It’s not just our unique collection of products, though, or even our crew of diverse personalities. It’s in the way we source those products, and it’s in the way those products are made. From your basic milk and eggs to the specialty foods you never thought you’d find in Fort Greene, we strive to find and carry items that are local, sustainable, and ethically made, all held to a high standard of quality.

Many if not most grocery stores source exclusively from corporate distributor middlemen, and they in turn source from industrial farms and factories where there’s little to no transparency. It makes for a hard disconnect on where food comes from, especially when food is mistreated and wasted in the name of perfectly identical, shelf-ready products. The people who make these foods are likely to be vastly underpaid and overworked. Both people and animals suffer under these systems that are not sustainable, and yet as an individual it can seem daunting to get around it. That’s where we come in.

At Provisions, we are constantly looking for more ways to do our part toward a better, more viable food system where people and the food that nourishes them can thrive. Our milk and eggs come from farms where animals are treated like part of the family, with expansive pastures to roam, diverse grazing, and even biweekly pedicures for the cows. We source produce from small operations from as nearby as Gotham Greens in Gowanus, and our butcher counter lets no scrap go to waste when they make animal fat soaps and candles. When it comes to stocking our shelves, we work directly with small producers who hold the same values of sustainability and transparency in their ingredients and production.

Look for Not Your Average Grocer signs around the store, and find out more about what sets us apart!

Carla Bueno-SandersNot Your Average Grocer
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Just our duck! Lucky Duck Ramen

Ramen is a staple in Japan, so ubiquitous that its origins are shrouded in mystery and so culturally important it has its own museum. With the weather still see-sawing from cold to warm and back again, we could all use a hot, brothy bowl of noodles dressed to our liking. While there are as many regional varieties as there are people in Japan, we think your new favorite variety might be our duck ramen!

Pick up a ramen kit, available for delivery here,
and follow along with Chef Kenny’s recipe:

Greene Grape Duck Ramen

Ingredients:
1 qt House Made Duck Tonkatsu Broth
1 leg House Made duck confit
2 packages Sun Ramen noodles
2 eggs
½ cup carrot grated

Garnishes:
1 pc scallion, thinly sliced
1 pack Blue Moon Acres Asian microgreens
1 pinch red pepper flakes
1 pinch sesame seeds

  1. Bring two quarts of water to boil. Carefully drop eggs into water for eight minutes (seven if you like a runny yolk), then remove eggs carefully, placing under cold running water to cool. Reserve the boil water to cook noodles.
  2. Cook ramen noodles for two to two and a half minutes, strain and set aside.
  3. In a separate pot, heat your duck broth. Put duck confit into the warm broth for two minutes, remove and pick meat off the bone.
  4. Divide the noodles, duck confit, & carrot between two serving bowls.
  5. Peel the eggs carefully and slice in half.
  6. Pour your hot broth over the noodles and duck. Finish with the egg, microgreens, scallion. Sprinkle pepper flakes and sesame seeds to taste.
Carla Bueno-SandersJust our duck! Lucky Duck Ramen
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