Recipe: Three Bean Salad with Charred Scallions & Smoked Tomato Vinaigrette

If you’re like anyone these days, your pantry is full o’ beans (and pasta, and rice, and…). Now that you’ve got the beans, what are you going to do with them?

We’ve got at least one tasty solution—this three-bean recipe by our Head Chef Andrew Werblin! With a flavorful smoked tomato vinaigrette and charred scallions for a little kick, you won’t make this one just once.

Ingredients

Bean Salad

1 can Pinto Bean, rinsed and drained
1 can Black Bean, rinsed drained
1 can White Beans, rinsed and drained
Or substitute above beans with 1/3 lb your choice of 3 beans, simmered until tender
1/4 cup Caper
1/2 cup Scallion, charred, sliced
1/2 cup Cucumber, seeded and diced
1/2 cup Smoked Tomato Vinaigrette (recipe follows)
1 tsp Salt
1/2 tsp Pepper

Smoked Tomato Vinaigrette

1 ea Tomato, diced small
1/2 cup Olive Oil
1 clove Garlic, minced
1 ea Shallot, minced
1 tsp Liquid Smoke
1/4 cup Balsamic Vinegar
1/4 cup White Wine Vinegar
1 tbsp Dijon Mustard
1 tbsp Honey
1 tsp Worcestershire
1 tsp Smoked Paprika
2 sprigs Parsley, rough chopped
1 tsp Salt
1/2 tsp Pepper

Let’s Get Cooking!

Toss scallions with 1 tbsp olive oil. Heat a saute pan over high heat and saute until browned. Place all ingredients in a bowl together. Whisk to mix and slowly whisk in olive oil. Enjoy!

Carla Bueno-SandersRecipe: Three Bean Salad with Charred Scallions & Smoked Tomato Vinaigrette
read more

Ten Ways We’re Serving Our Community

The COVID-19 situation is uncharted territory for all of us. The Greene Grape family is working tirelessly to keep our customers safe and well supplied. We have seen an increase of in-store shopping and online orders and are putting measures in place to maintain the safety of our customers, community, and staff:

  1. Provisions and Wine & Spirits are open and serving customers with normal operating hours. That’s 8am to 9pm for Provisions, and 12pm to 9pm Sunday through Wednesday, 12pm to 10pm Thursday and Friday, and 11am to 10pm on Saturdays for Wine & Spirits. We will make public updates if anything changes.
  2. We understand that to protect the most vulnerable among us, people over 60 and those who are immunocompromised are encouraged to stay home. Most of our products are available online for same-day/next day gloved home delivery in Fort Greene and Clinton Hill and by van delivery in other areas. We can arrange to drop your order off at your door rather than entering your home.
  3. Deliveries may be delayed, but we will make every effort to get your order to you as quickly as possible. Please be patient with and kind to our delivery team. They may request that you meet them in your lobby if you live in an apartment building.
  4. To facilitate social distancing, consider ordering a case of wine, taking advantage of our case discount and free delivery, rather than standing in line at the store. Wine tastings are suspended until further notice.
  5. Our online fulfillment team is wearing gloves every step of the way, from picking and packing orders to delivering your order to your door. We are wiping down all baskets and carts between uses.
  6. We take pride in following sanitary guidelines and safety procedures as set by the Department of Health and the Department of Agriculture. Our kitchen team is dedicated to safely preparing your favorite meals.
  7. You will soon be given an option to order online and stop by for curbside pick-up. If you think you may have been exposed or just don’t want to wait in line, please place an order online and we will bring it out to you.
  8. We are now asking customers to please keep a distance of six feet apart inside our stores, and have placed markers on the floor to help everyone achieve this.
  9. For the safety and health of the community, as well as our staff, Annex is completely closed until further notice. We believe we have made the most responsible choice, especially in light of recent edicts.
  10. Long before New York City mandated sick leave for hourly workers, we provided paid time off for our employees, and we are relaxing our rules so that employees with even a question about their health will stay home.

We hope everyone will stay safe and healthy in the coming weeks. Please email us at hello@greenegrape.com to let us know how we can help you get your essentials.
As a vital resource to the community, we understand how crucial it is that we do everything we can to serve you.

Carla Bueno-SandersTen Ways We’re Serving Our Community
read more

Here For Our Community

We’re remaining open, with normal operating hours, at both Provisions and Wine & Spirits. As a vital resource to the community, we understand how crucial it is that we do everything we can to serve you. We’re keeping our shelves stocked with all the essentials, as well as all your favorite goodies to keep you from going stir-crazy at home. Our blog has plenty of useful and delicious recipes to make the most of your stock-up goods.

We take pride in following sanitary guidelines and safety procedures as set by the Department of Health and the Department of Agriculture, and have increased our focus on prevention during the COVID-19 outbreak. All our employees wear frequently-changed gloves, with regular hand washing breaks and sanitizing of work stations.

Long before New York City mandated sick leave for hourly workers, we provided paid time off for our employees, and we are relaxing our rules so that employees with even a question about their health will stay home.

We understand that to protect the most vulnerable among us, people over 60 are encouraged to stay at home. All of our products are available online for same-day gloved home delivery in Fort Greene and Clinton Hill and by van delivery in other areas.

Carla Bueno-SandersHere For Our Community
read more

A Special Message From Our Founder

Dear Greene Grape Customers,

As your local grocery store, we realize that we are an important resource. To prevent scarcity we have placed and received additional orders from our suppliers, so our shelves are filled with all your favorites.

We take pride in following sanitary guidelines and safety procedures as set by the Department of Health and the Department of Agriculture, and have increased our focus on prevention during the COVID-19 outbreak.

Long before New York City mandated sick leave for hourly workers, we provided paid time off for our employees, and we are relaxing our rules so that employees with even a question about their health will stay home.

We understand that to protect the most vulnerable among us, people over 60 are encouraged to stay at home. All of our products are available online for same-day gloved home delivery in Fort Greene and Clinton Hill and by van delivery in other areas.

At times like these we depend on the diligence and support of our neighbors, and at times like these there is no place we’d rather be than here in Fort Greene, Brooklyn.

Thank you as always for being a part of the Greene Grape community.

Sincerely,
Amy Bennett & The Greene Grape Team

Carla Bueno-SandersA Special Message From Our Founder
read more

Tasting Notes: Lucky Pairings for St. Paddy’s Day

Erin go bragh! Or, at least Erin go dinner, maybe have a glass of wine…🤷‍♀️ (Hey, we could all use a drink these days.) In honor of next week’s celebration of St. Patrick and all things Irish, here are our picks for the best wine to go with your Irish-influenced dishes on any budget:

Dish: Corned Beef & Cabbage
Tasty and affordable, this sparkling rose from New Mexico could not be a better buy or a better partner for cabbage, which is famously hard to pair. Bright and fun, its jumps out of the glass with notes of tart strawberries, cherries, and flowers. The finish is dry but lush, with the perfect amount of acidity to make it refreshing.
 
While Ambonnay is widely regarded as pinot noir country, in Champagne, R.H. Coutier has done wonders for chardonnay in this challenging, clay-rich terroir. This Brut Rosé is a deeply colored example. It is racy and beautifully made from pinot noir and chardonnay, and offers notes of red fruit, brioche, and the complex soil tones of Ambonnay fruit. The same pairing principles apply here–the bubbly texture of this wine is a great compliment to cabbage, while the pretty red fruit offers an alluring accent to the hearty beef.
Dish: Bangers and Mash
Mashed, baked, or even boiled, potatoes are ideal for the acidity and richness of this Burgundy style Chardonnay. This is an excellent value with aromas of white blossoms, racy acidity, green apple and lemon curd flavors and just a touch of creaminess.
Frank Family Vineyards Carneros Chardonnay 2016 ($$$)
Hailing from acclaimed vineyard sites, the 2018 Carneros Chardonnay offers a creamy full body complemented by fresh, persistent acidity. Layers of yellow apple, lemon curd, baked pear, and toasted brioche lead to a balanced and lasting finish of vanilla and baking spice.
Dish: Shepherd’s Pie
Rick Cooper and Rodney Alex, together with third-generation farmer Doug Rafanelli and winemaker Guy Davis of Davis Family Vineyards, they produce between 500-1000 cases each vintage of this Zinfandel blend, sourced from grapes grown on a hillside vineyard 365m above sea level. The wine is full-bodied, yet smooth, with notes of blackberry, black cherry and earthy blackcurrant. Rosemary and black pepper round out the flavor notes, balanced by freshness and supple tannins, a perfect match for the bold, savor richness of traditional shepherd’s pie.
Mike FunkTasting Notes: Lucky Pairings for St. Paddy’s Day
read more

Produce Pick: A Different Side of Rhubarb

(Photo: E.G. Richter Farm INC.)

Most folks think of rhubarb as a warm weather phenomenon, and they’re not exactly wrong. Rhubarb as it grows in the wild is a spring crop, so why do we have it in Provisions—a store that prides itself on seasonality—weeks before spring even officially begins? 

As it turns out, hothouse rhubarb is a delicacy we’re lucky to get. EG Richter Family Farm in Puyallup, WA, just outside of Seattle, commits to the backbreaking work it takes to make it happen. The plants spend two summers outdoors storing energy, after which Richter’s farmers dig up root systems that can weigh a hundred pounds. Once it’s re-planted in dark, 55°F hothouses, things get going in a hurry. Tricked into spring growth, the rhubarb grows so fast that farmers swear they can hear it popping, and the darkness means the rhubarbs retain a prized crimson color, with yellow leaves. They’re even more tender than traditional field rhubarb! 

Whether you’re itching to make early rhubarb pie, or just want to try Tim Richter’s favorite sour snack of rhubarb stalks with sugar, you’re going to want to hurry in and grab some of this remarkable rhubarb before it’s gone!

Need it delivered, as a precaution or otherwise? We offer same-day gloved home delivery in Fort Greene and Clinton Hill and by van delivery elsewhere. If an item is unavailable online, call us at (718) 233-2700 and we’ll make it happen for you. 

Carla Bueno-SandersProduce Pick: A Different Side of Rhubarb
read more

St. Patrick’s Day Eats

From its beginnings as a quietly observed religious dinner to the international phenomenon it is today, St. Patrick’s Day is one of our favorite excuses to celebrate with food and drink. Corned beef and cabbage, Irish cheeses, and just about anything made from potatoes seems to pair perfectly with whiskey and beer. This year, we’re adding to the lineup with our own tasty twist on traditional Irish flavors. 

Our butchers have whipped up a batch of Irish-inspired sausage just begging to be the star of your St. Patrick’s Day feast. Made with house made corned beef and extra-stout Guinness, the beef’s savory richness makes a perfect combination with the deep, bittersweet flavors of Ireland’s favorite beer. Try plating these up with mashed potatoes and charred cabbage for an easy Irish celebration. Grab them in-store before they’re gone! 

If you’re looking for something with more direct ties to the motherland, look no further than our cheese counter! Neal’s Dairy Yard specializes in English and Irish cheeses, and we carry some of their Irish cheeses. Coolea is a semi-firm, Gouda-like cheese with lots of sweet notes like honey and caramel, making it rich enough to savor but light enough for seconds and thirds. By contrast, Durrus is a soft washed rind cheese, with a buttery paste and vegetal rind. Together, these pasteurized cow’s milk cheeses from County Cork can round out any cheese board. 

Carla Bueno-SandersSt. Patrick’s Day Eats
read more

Lunchbox Hero: Easy Kid-Friendly Meals

If there’s a chance you’re stuck at home with kids this week, you may be running low on easy meals and snacks to get through the next few days. We’ve got your survival guide right here! 

Transform boredom snacking into healthy snacking with these Greene Grape picks. Matt’s Munchies and Effie’s Homemade Oat Cakes are better-for-you snacks that’ll satisfy the whole family. These whole grain peanut butter pretzels from Good Health will keep midday munchies on the healthier side, too. 

A favorite of Greene Grape owner Amy Bennett, our macaroni & cheese is made fresh in our kitchens with four cheeses, making it flavorful and rich. Pair it with our turkey meatballs or fried chicken for a big thumbs up at the dinner table! (Getting them to eat vegetables is on you, though.) 

For something hands-on to get everyone involved—and make dinner even easier—go old school and make homemade French bread pizza. All it takes is a baguette, your favorite tomato sauce, our house made mozzarella, and sliced molinari pepperoni (or steamed broccoli), combined into bubbling goodness. If time is so scarce you might owe Father Time a few minutes, pop some frozen Roberta’s pizza into the oven instead. 

No one wants to get sent to bed without dessert! Treat the kids—and yourself—with a bite-size take on ice cream with Bubbie’s Mochi, in four yummy flavors. For the family members less inclined toward dairy, Goodpop’s organic freezer pops will indulge any sweet tooth with all-natural fruit flavors.  

Carla Bueno-SandersLunchbox Hero: Easy Kid-Friendly Meals
read more

Getting into the “Spirits” of Women’s History

March 8th was just the beginning. Our salute to women makers continues this month with profiles the “spirited” women who make some of the most exciting spirits on our shelves at Wine & Spirits. Read on, shop online, then raise a glass! This one’s for the ladiez…

Yolanda Jimenez, Gina Correll Aglietti, & Lykke Li: Yola Mezcal
What do a student of feminist philosophy, a chef, and Swedish pop singer have in common? The trio are the force behind Yola Mezcal, the award-winning, industry leading, trendsetting mezcal brand that puts the women who make it first. The distillery employs all female farmers and distillery workers, and all employees can choose hours that work best for them and their families, are even allowed to bring their children to work.

The story of Yola begins with, well Yola―Yolanda Jimenez, that is, whose grandfather bought an agave farm outside of Oaxaca in 1971 and started producing mezcal. Jimenez, the daughter of a lawyer and an academic, grew up in Mexico City, but spent many summers visiting her extended family in Oaxaca. She studied feminist philosophy at Cambridge University, where he was first introduced to the idea that promoting women’s economic independence leads to greater community health and vitality.

When her grandfather fell ill, Jimenez returned to Mexico City, where she opened a bar featuring agave spirits from Oaxaca. It was there that she met Chef Gina Correll Aglietti and singer Lykke Li and the three became fast friends. A short time later, Jimenez’s grandfather died, and she inherited the agave farm. She decided to produce a mezcal using her grandfather’s recipe to honor him, her roots, and the women of the Oaxacan community. Aglietti and Li were excited by the idea, and the rest―as they say―is herstory.

Morgan McLachlan: Amass Dry Gin
Master Distiller Morgan McLachlan grew up in Canada, where she spent hours in the woods near her home in the nation’s Pacific Northwest, fostering a lifelong passion for nature. She moved to California as an adult, where she worked as a camera operator in the film industry for over 10 years. McLachlan remained fascinated with botany, and she eventually set her sights on a new career ― distilling craft spirits.

McLachlan has made a name for herself as an “avant-garde distiller,” with her innovative methods and focus on botanical-based spirits and fruit distillates. In 2012, she co-founded The Spirit Guild, one of L.A.’s first craft distilleries, where she developed Amass dry gin, a line of modern classic gins inspired by the City of Angels. Distilled with 29 botanicals, including California Bay, Cascara Sagrada, grapefruit, Reishi and Lion’s Mane Mushroom, Hibiscus, Cardamom, and of course, juniper, Amass is a celebration of the natural terroir and cultural landscape of contemporary L.A. Indigenous botanicals like California Bay and Cascara Sagrada ground bright top notes of fresh citrus.

Rachel Barrie: The Glendronach
Master Blender for Brown-Forman’s The Glendronach, BenRiach and Glenglassaugh distilleries, Dr. Rachel Barrie has always been in love with science. She grew up writing science-fiction stories in Aberdeenshire, Scotland, fascinated by the wild imagination that fueled stories of what could be. She studied chemistry at Edinburgh University, letting that passion for possibility help her grow into one of the best Scotch whisky blenders in the world. During her nearly 30-year career in the business, she’s tasted over 150,000 barrels, speaking “of them as if they were precious family members who grew up and entered the world,” according to a 2018 Daily Beast article by Heather Greene. “Everything goes into them and becomes your heart and soul,” she said.

“It is like learning music,” Barrie said in a 2018 interview with Scotch Whisky magazine. “You learn the rudiments first and then you are able to express yourself. Once you’ve learned everything, you know what’s going to work. A master blender is like a conductor; working with different casks, playing different tunes, different top notes, bass notes and working out how to bring them together. Some are playing their own tune in a single cask and some work better being brought together in an expression.”

Mike FunkGetting into the “Spirits” of Women’s History
read more

The Women Who Make Us Grape: Amy Bennett

(Photo: The Brooklyn Hospital Center)


Throughout Women’s History Month, we’re featuring some of the women who make the Greene Grape the amazing place it is. The Greene Grape family of businesses is woman-powered, both historically and currently, and we’d be remiss if we didn’t shine a well-deserved spotlight on at least a few of these
grape women. 

This week, we’re chatting with Greene Grape founder and owner Amy Bennett, lawyer turned entrepreneur. Amy is our fearless leader here at Greene Grape Wine & Spirits, Provisions, and Annex. Her business acumen paired with her high standards make her a powerful force in the food world.

What inspired you to open Provisions? 

I was inspired to open Greene Grape Provisions when I was a young mom learning to cook.  I wanted to learn how to sear scallops. I bought some at the local grocery and tried again and again but could never get a nice brown sear on them, which I chalked up to my poor cooking skills. Turns out that because they are sold by weight, some stores soak them to absorb water.  Meaning you can’t really get a sear on them. That’s when I realized that access to quality ingredients is key. Try roasting one of our air-chilled chickens instead of a water-chilled one—you’ll see the difference pretty quick. 

What’s been your experience as a woman in the food industry? 

When I first started out, I asked my refrigeration case salesperson for a female grocery mentor. He’d been in the business over 40 years and at the time, he couldn’t think of a single female-run store. It’s been an adventure, from meat salespeople who shorted me and hoped I wouldn’t notice, to outside vendors trying (and failing) to undermine my female managers, with competitors underestimating me all the while.

On the plus side, people who are willing to work with or for a female owner without bias or baloney tend to be quality people. I’ve been fortunate enough to have an amazing landlord who saw my business grow up on the block and believed in me from the beginning. But I’m most grateful for the amazing employees past and present who have kept The Grape in business for 15 years (In retail! In NYC!) and who are living the values we promote: Being kind, considerate, helpful and empathetic to our customers, vendors and each other. 

What is your favorite product on our shelves? 

This is like picking a favorite child, which I refuse to do! They’re all amazing in different ways. As a working mother, I could not do without our grab-n-go kale caesar and beet salad for me and our house made mac and cheese for the kids. Recently for a special occasion, I had our dry-aged bone-in grass-fed ribeye steaks cooked to perfection and they were mind-blowingly delicious.. My go-tos in produce are Gotham Greens lettuces and Square Root basil, which I combine with our house made mozzarella,  chopped fresh tomato and our house made sweet italian sausage over pasta for an easy school night dinner.

Who is your Women’s History Month shero? 

It’s hard to choose just one, but definitely on the list: Sonia Sotomayor. That might come across as political, but I feel such a kinship with her. She came from nothing, got over feeling less-than, and now presides over the highest court in the land. She also advocated for others along the way and was not afraid to stand up to the status quo. I had the honor of interviewing with her when she was a SDNY judge and her energy is infectious.

Carla Bueno-SandersThe Women Who Make Us Grape: Amy Bennett
read more