Monday, October 20, 2014
Sunday, October 19, 2014

Inside the Jefferson Market Library Tower. 149 steps. Only open to the public once a year, for Open House New York.

The view from PS 41’s Green Roof.

The view from PS 41’s Green Roof.

Inside Hack Manhattan during Open House New York.

Saturday, October 18, 2014
Friday, October 17, 2014

Made out of plywood and a single pour of resin, the Barbarian Group’s Superdesk stands at 4,400 square feet and seats more than 100 employees.

Thursday, October 16, 2014

Brooklynphono is one of the only vinyl record manufacturers on the East coast. Since 2004, the company has been pressing 12” and 7” records for musicians renowned and obscure. Fern Vernon-Bernich, partner and operator of Brooklynphono, took attendants on a tour of the factory and explained the manufacturing process from mastering and pressing to printing and plating. We learned about the materials and techniques used in vinyl production as well as what it takes to be a record manufacturer in the digital age.
 
This tour was part of Factory Friday, organized in partnership with Made in NYC, an initiative of the Pratt Center for Community Development. Made in NYC is a buy-local campaign that endeavors to support New York City’s vibrant manufacturing sector.

More about Brooklyn Phono.

Friday, August 1, 2014
Rum Barrel and Fijian Mermaid, custom mugs by Tiki Farm (via Three Dots and a Dash: The Best Year Ever!)

Rum Barrel and Fijian Mermaid, custom mugs by Tiki Farm (via Three Dots and a Dash: The Best Year Ever!)

Wednesday, July 30, 2014
momofuku:

this august, we are celebrating momofuku’s 10 year anniversary in the east village. from august 18th to 24th, noodle bar will be serving a throwback menu featuring dishes selected from our archives over the past decade, as well as a milk bar lucky peaches ‘n’ cream cookie created in celebration of our anniversary. we will also be offering ​l​imited-edition momofuku 10 year merch starting august 18th, created with our friends massimo mongiardo + jason polan.
a portion of the proceeds from our special offerings will go to edible schoolyard nyc as we continue to support their mission to provide students with the knowledge, skills and environment required to make healthier choices and change the way they eat for life. thank you to the generous support of our food partners who have worked in conjunction with us to help increase the impact of our contribution to esynyc. 
we would like to thank all of our staff—both past and present—who have worked so hard to help us grow as a restaurant and as a company. dave chang opened noodle bar in 2004 with the goal of serving delicious food using high quality ingredients in a casual atmosphere. we try to meet this standard every day, and we wouldn’t be here without the support from our customers, neighbors and staff. we hope that you will join us this august as we celebrate a decade with the noodle bar family.

momofuku:

this august, we are celebrating momofuku’s 10 year anniversary in the east village. from august 18th to 24th, noodle bar will be serving a throwback menu featuring dishes selected from our archives over the past decade, as well as a milk bar lucky peaches ‘n’ cream cookie created in celebration of our anniversary. we will also be offering ​l​imited-edition momofuku 10 year merch starting august 18th, created with our friends massimo mongiardo + jason polan.

a portion of the proceeds from our special offerings will go to edible schoolyard nyc as we continue to support their mission to provide students with the knowledge, skills and environment required to make healthier choices and change the way they eat for life. thank you to the generous support of our food partners who have worked in conjunction with us to help increase the impact of our contribution to esynyc. 

we would like to thank all of our staffboth past and present—who have worked so hard to help us grow as a restaurant and as a company. dave chang opened noodle bar in 2004 with the goal of serving delicious food using high quality ingredients in a casual atmosphere. we try to meet this standard every day, and we wouldn’t be here without the support from our customers, neighbors and staff. we hope that you will join us this august as we celebrate a decade with the noodle bar family.

Wednesday, July 23, 2014

Sam Choy’s Award Winning Poke Recipe (with notes by me)

2 lbs. fresh raw ahi tuna, cubed into 1/2 to 3/4 inch squares
3 oz. chopped green onion
3 oz. diced onion (many Hawaiian places use Maui onions which are hard to find on the Mainland, you can use Vidalia, it should be on the sweeter side for an onion)
2 oz. chopped ogo (fresh seaweed - hard to find outside Hawaii)
1 tsp. red chili flakes
2 tbs. soy sauce
2 tbs. sesame oil
Hawaiian red salt to taste
Kukui nut (inamona) - also hard to find outside Hawaii

Combine all ingredients and chill. Sprinkle more chopped green onion tops and some sesame seeds on at this point if you want it to look more festive. You can also play around by adding other stuff like wasabi for wasabi poke or adding in furikake or avocado, etc. Be careful with the soy, too, as a little goes a long way in this dish. 

PRO-TIP: The hardest ingredients to source will be the inamona (crushed kukui nut), ogo limu (fresh Hawaiian seaweed), and Hawaiian red salt. You can make poke without these three ingredients, or by subbing in crushed macadamia nut for the inamona. But something always seems missing to me when I cut them out of the recipe. There’s something about the nuttiness of the inamona that makes the poke taste even richer.

Using all these “secret” ingredients is what really takes this poke recipe to another level. 

I make my own inamona by roasting and crushing raw kukui nuts. They may be labeled “candle nuts” or “kemiri nuts” at the store and are a staple of Indonesian & Malaysian food. Kalustyan’s in NYC carries them.

You can get the ogo online, freeze dried from NOH Foods, and it reconstitutes fairly well. You can get this on Amazon or on the NOH Foods web site. NOH also sells poke “mix” packets with the freeze dried ogo, salt, chili pepper flakes, and sesame seeds, but it’s $3.75 for a small 0.4 oz packet. Fresh ogo seaweed is flown in to Japanese stores on the West coast (like Marukai) but I don’t know if they do that anywhere else.

Any specialty spice store will have the Hawaiian red salt.