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.
When it comes to comfort food, everyone’s got their top five, but no one can disagree: Mac and cheese reigns supreme. There’s something about even the basest combination of pasta and saucy cheese that makes it as satisfying to cook as it is to eat. Because it’s such a blank canvas, it means everyone also has their own take on how to put together this classic dish.
This week, in the spirit of staying home and keeping cozy, we’re offering a recipe that’s a collaboration between our Beer Buyer, Brian Cullen, and our own Carla Bueno. Plymouth Hot Pepper Cheddar provides a strong base with a nice kick, while Aarewasser brings a buttery, raclette-style richness that will deepen all your flavors.
Brian recommends the Greenhouse Pils from Evil Twin Brewing NYC to pair with this mac. This super crisp, light yet flavorful German-style pilsner balances perfectly against the dense, savory richness of the king of comfort food.
Preheat oven to 350°F. Butter or otherwise grease a 9×13 baking pan and set aside.
In a large pot, bring salted boiling water to a boil, and cook your pasta of choice according to package directions. Drain and set aside.
While the pasta is cooking, melt 2 tbsp butter in large sauté pan on medium-high heat. Cook garlic in butter for no longer than 30 seconds, then add flour and whisk to create your roux. Reduce temperature to medium-low.
Begin pouring heavy cream in small quantities into your roux, whisking as you go to create your bechamel. Refrain from pouring until previous pour has fully combined with the roux.
Repeat with buttermilk. Remember, you don’t need to rush this!
Once your bechamel is complete, add salt, pepper, paprika, mustard, and sage. Let simmer while you chop your scallions.
Add that cheese into your bechamel! Set a small amount of cheddar aside, equivalent to about 1/8 cup.
Once the cheese is fully incorporated, add your cooked pasta and chopped scallions, mixing well.
Pour the entire contents of the sauté pan into your 9×13 greased baking pan.
In a small skillet, melt remaining tbsp of butter and add your breadcrumbs, toasting and coating them. Combine with remaining cheddar and quickly spread the mixture across the top of the macaroni and cheese.
Place baking pan in oven for 30 minutes until breadcrumb topping is crispy, then allow to cool before serving. Don’t forget the beer!
Carla Bueno-SandersThe Only Comfort Food That Matters: A Macaroni & Cheese Recipe
Have you ever wondered where rosé gets its hue? Do you ponder the origins of the Tiki craze? Maybe you’d just like to learn how to taste wine and cheese without all the pretentious airs. Whether you’re a seasoned wine enthusiast or just feeling thirsty, our Summer Wine Classes have got you covered!
Join us at the Annex this summer for comprehensive 90 minute classes led by our experts from Wine & Spirits, Sam Kling and Michele Thomas. Take the Mythbusting Rosé class on August 16th to find out how rosé gets its rosy tint, as well as about local producers and what makes them worth supporting. Taste through five beverages, from delicate wines to fan-favorite ciders, learning how to savor them and pair them. Next, try our Tiki, Do You Love Me? class to learn the surprising history of Tiki cocktails, then sip on three different rums and three classic Tiki drinks as you learn how to taste them. You won’t leave empty-handed, either, because we’ll be sending you home with cocktail recipes to elevate your next get-together.
In September, you’ll want to come back for more with our New York State of Wine & Cheese class. We’ll teach you about New York wines and cheeses and the producers behind them, how to taste wine and cheese, how to pair them, and more. We’ll also provide plenty of snacks with every class so you can munch your way through your education.
In New York City, temptation to stay close to home often rivals the temptation to party. So we have just the party for you: Fort Greene’s first ever EAT GREENE street festival will be just around the corner and full of delicious food, drinks, and community fun! And we’re excited to welcome our party co-host, local craft beer experts Interboro Spirits & Ales!
Interboro is Brooklyn’s only combination craft brewery and distillery. They produce both flavorful beers as well as canned cocktails. Known for their juicy, lightly bitter and hoppy canned IPAs, Interboro also makes canned gin & tonic, ciders, and more. The relatively new Interboro has been topping beer lists across the boroughs. Given founder Jesse Ferguson’s background in both the record industry and work for famed brewers Carton Brewing and Other Half Brewing, it’s no surprise his own brewery is a broadly resonating hit machine.
A variety of their beers have graced our taps at Annex. We pride ourselves on serving a rotating selection of craft beers on draft, and have been longtime fans of Interboro’s output. If craft beers are your jam too, then you’ll need to stop by our block party! Interboro is doing a special limited can release brew available only at Eat Greene. Come party local with us and get an exclusive sip of local craft beer!
Save the Date
Come by on Saturday, September 16th to hang out with Interboro and a host of other local faves on S. Portland Ave between Lafayette and Fulton St.!
This Thursday 4/24 from 5p-7pm at Provisions we are proud to be hosting a collaborative tasting from Kelso Beer and Bee’s Knees Food Co. Some of you have probably had a taste of Kelso’s beers, brewed in Clinton Hill, at your local, well last year they starting canning their Pilsner and Nut Brown Lager, using a mobile canning truck. Bee’s Knees Food Co. is a Chicago based maker of roasted nuts designed as the perfect bar snack, these are nuts designed to be paired with beers, so much so that each package has beer pairing recommendations printed on them. Pop in and have a snack and a sip!
Greene GrapeKelso Beer and Bee’s Knees Food Co. Tasting
In these long and hot days of summer, few things are as refreshing as a good, crispy, tangy hefeweizen. Capitalizing on that fact, the fine folks at Brooklyn Brewery have unveiled their Greenmarket Wheat, a hybrid barley-wheat just in time for August, with orange peel and coriander thrown in to boost the flavor. We’ll be carrying this one for quite a while, in keeping with our ongoing project of making the special Brooklyns available to beer connoisseurs as soon as they’ve left the brewery.
BUT WAIT! The best part (after the taste) is, the raw ingredients are sourced from farms participating in the GrowNYC program. Which means you’ll always have an excuse for the next beer.
Springtime in New York, 21st century style: the ever-uncertain waffling of clouds and heat, raindrops and sunspots. It’s not at all unlike the drama-filled introductory innings of baseball season, which starts today!
As your favorite teams begin their baby-steps towards the World Series (or if you’re from Seattle, maybe not) it’s worth considering one of life’s constant variables: warm weather means cold beer, and plenty of it. With this in mind we’d like to steer your attention towards Founders All Day IPA Session Ale (whew!) – a lighter, lower-alcohol IPA that’ll keep you steadily refreshed without going ker-splat. Play ball!
With fall creeping up visions of pumpkin ale and Oktoberfest lagers dancing in our heads we couldn’t wait to get in some fall seasonals. Though 81 degrees may not be considered “sweater weather”, there is no reason we can’t delve into possibly the best season for beer snobs early. We are very excited to have Southern Tier Pumking back in the case, this Imperial Pumpkin Ale is well loved by many a beer connoisseur and has been described by some as “liquid pumpkin pie”. For those with milder tastes we also have Brooklyn Post Road Pumpkin and Captain Lawrence Pumpkin Ale, from two of New York’s most revered breweries. If pumpkin isn’t your thing we also have a brand new seasonal offering from Ommegang in Cooperstown, NY. Scythe and Sickle is a Belgian-style Amber Ale brewed with rye and oat flakes in celebration of the harvest season.
Fall would be the same without a handful of Oktoberfest beers. In the case now we are carrying Penn Brewery’s Oktoberfest Bier a Bavarian style brew, it is often named as one of the best examples of the style in craft brewing. Another celebrated version of this traditional style is Left Hand Brewing’s Oktoberfest, a slightly sweeter take on a Marzen lager but full bodied with a nice blend of biscuity malts and spicy hops.
Make sure to get them while you can, these brews are seasonal and in high demand, they don’t last long.
Our friends over at Brooklyn Brine have been collaborating with craft beer’s mad scientist Sam Calagione, founder of Dogfish Head. What they came up with was the Hop-Pickle, pickle slices brined with Dogfish’s 60min IPA and oil extracted from the leaves of Cascade hop flowers. Beyond being the perfect marriage of two of the greatest things ever, these pickles also pack quite a spicy wallop. Grab a jar and pair them with a few bottles of Dogfish’s 90min IPA.
Greene GrapeBrooklyn Brine and Dogfish Heads Hop-Pickle
This Thursday April 26 from 5:30pm-7:30pm we are please to welcome Two Brothers Brewing to Provisions for a tasting and cheese pairing. Two Brothers was found in 1996 in Warrenville, Illinois by the Ebel brothers who were passionate about brewing classic European beers in the craft brewing spirit. The cheesemongers will also be choosing a few cheese to pair with Two Brothers’ fantastic beers. Drop in for a taste.
Greene GrapeTwo Brothers Brewing Tasting and Cheese Pairing