Fort Greene

She Can Do It: Food by Women

February 28, 2020 Food, Fort Greene, Grocery, Local

It’s no secret that Greene Grape Provisions is a woman-forward company. We’re woman-owned, and we employ women every level throughout the store from General Manager to cashier. This week, as we enter Women’s History Month and approach International Women’s Day, we’d like to celebrate not only the women inside our company, but also the woman-made products we carry.

Annie’s Ginger Elixir has been on our shelves for just a few years now, but we feel like we can’t remember a time without them! This spicy drink is a go-to whenever sniffles and aches arise, but it’s not just for special occasions, either. The perfect blend of ginger, honey, lemon, hibiscus and berries, its sweet kick is refreshing in any season. Annie herself is a Fort Greene resident, and a Greene Grape customer herself!

No yogurt has ever been as rich and decadent as White Moustache, in our humble opinion. Homa Dashtaki brings old world Persian flavors and techniques to our modern world, packaged up in iconic glass jars in Red Hook. (We’ve even reused those jars for our house made candles in the past!) Using milk from a Hudson Valley co-op of family farms, these yogurts—and labneh, and whey—are an everyday delicacy we reach for again and again.

MOMO dressing is a staple of the produce department, despite being in a bottle. That’s because it’s as fresh as the fruits and veggies that surround it! Made by Masaki and Yukimi Momose, MOMO is made with fresh local produce whenever possible, by a small team that still sells weekly at Brooklyn farmers markets. You may even recognize Yukimi from her tastings at our store!

The early bird might get the worm, but Early Bird Granola gets one better, and that’s being a Greene Grape favorite year after year. Nekisia Davis keeps her Brooklyn roots by operating out of a Red Hook kitchen, but her ambitions aren’t limited to just one borough. She took her small-batch granola from being a side hustle for her day job managing a famous Brooklyn pizzeria to being an international sensation. Her flavors speak for themselves—simple but well-developed, with only a handful of ingredients.

SD Sauce brings the heat and flavor, earning its reputation as one of the best hot sauces in our store. Sutta Saraphum grew up in Thailand, learning to cook both at her mother’s side and in some of Thailand’s most popular restaurants. When she came to the US, however, she couldn’t find her favorite Nam Jim dipping sauce. Frustrated by “ethnic aisle” sauces full of vinegar and preservatives, Sutta began making her own from scratch with straightforward, fresh ingredients. This made for such bold flavors that in 2015 Sutta began bottling her “spicy delicious” (SD!) sauce, and it’s been a hit ever since.

We’ve only just scratched the surface of the woman-made products Provisions carries, but we hope you love them as much as we do!

#GGHappyHour: Weekend Tastings at Wine & Spirits

February 20, 2020 Fort Greene, Spirits, Tastings, Wine

Thursday, February 20, 5-7p

Skyline Artisan White 2017
This Riesling-Sauvignon Blanc blend from winemaker Nathan Kandler is “Artisan” in every way–small production, made from grapes grown sustainably on some of the best farms in the Central Coast. Intensely fragrant, the wine offers notes of tart green apple and jasmine, buffered by finely balanced acidity and minerality. Dry, but fruit driven enough to add depth to the palate, the wine has a beautiful, focused finish. Try it with everything from Turkish to Thai food.

Vina Errazuriz Max Carmenere 2017
Founded in 1870, Vina Errazuriz was one of the first wineries to plant French grapes in the mineral-rich soils of the Aconcagua Valley. This Carmenere offers subtle notes of ripe black and red berries, roasted red peppers, rosemary, and forest soil. On the palate, the is soft and spicy, with flecks of cocoa-dusted coffee beans and balanced by elegant acidity and tannins.

Friday, February 21, 6-8p

Lejay Cassis
It all started in 1841 with Auguste-Denis Lagoute. The first liqueur-maker of Dijon, in the heart of Burgundy, was keen to invent an innovative recipe. This led him to develop the first ever Crème de Cassis, with a smooth texture and powerful aromas. Rich, velvety texture with full-bodies blackcurrants that continue to open with hints of cherry and plum, becoming more luscious with exotic zest, fruit jam notes and a final wave of crème brûlée.

Saturday, February 22, 5-7p

Julien Baillard Chablis 2016
Domaine Julien Baillard is a new company with long roots in Chablis. It’s first vintage was released in 2013, however the Baillard/Servin family has been devoted to the vine, and can trace its winemaking pedigree back to the 16th century. This 100% Chardonnay is Chablisien winemaking at it’s most classic–pale golden yellow in color with a bright apple and pear blossom notes, accented with fine minerality, exceptional balance and the slightest hint of fresh butter. An ideal partner for seafood, oysters, charcuterie, and of course, poulet roti, this steel-fermented wine also sings on its own as the perfect aperitif.

La Calera Bonarda 2016
Named for the carriages that brought settlers across the pampas centuries ago to develop the vine in Mendoza, “La Calera” is a single-vineyard Bonarda from the Maipú subregion. Medium-bodied and very approachable, the wine offers notes of ripe plum and cherry compote, savory and sweet herbs, and powdered cocoa, balanced by freshness and a long, food friendly finish. Try it with braises, mature cheeses, tapas or light appetizers.

Castello Regine Sparkling Rose NV
Bright and fresh, this is a sparkling rose made from sustainably farmed Sangiovese and Montepuliciano using the Charmat Method (the second fermentation takes place in a large closed pressure tank). It’s excellent on its own as an aperitif, with light appetizers, or dessert.

Sunday, February 23, 5-7p

Van Volxem Saar Riesling 2018
Roman Niewodniczanski, owner of Van Volxem, is not a humble man with humble ambitions. His goal is to single-handedly restore the reputation of the Saar region as the most prestigious dry white wine producing region in Germany, if not the world. By combing through piles of historical documents and public records, he discovered that the Saar possessed a potential that had remained virtually untapped since the first half of the 20th century. Since starting the winery in 2000, Roman has slowly been proving this case. His wines are stunning, demonstrating both the true passion of the winemaker and the esteem of the vineyards. This entry-level wine has a lovely mouthfeel, with a buoyant, silky texture shot through with an arrow of acidity. Subtle peach and citrus notes hover just under the surface of fresh minerals and stones.

Taught by the glass

July 3, 2019 Cheese, Events, Fort Greene, Spirits, Tastings, Uncategorized, Wine

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.

Fit For A Foodie!

December 7, 2018 Food, Fort Greene

Give the gift of good food!

To find more of our favorite holiday staples, check out our round up of locally made wares in the Greene Grape 2018 Holiday Gift Guide!

It’s never the wrong time to buy gifts for friends and family, but with the holiday season in full swing, we’re all thinking of extra special treats and surprises to wow them. While you roll out a holiday feast, let us take the guesswork out of gifting with a collection of local and ethical goods sure to please even your pickiest relative, friend, or coworker.

Let’s start with cookies!

Holiday housewarming wouldn’t be complete without a tin of artisanal cookies. Unna Bakery may be in Manhattan, but they’re inspired by the traditional recipes of a Swedish grandmother. These ginger snaps and airy vanilla confections are great with afternoon coffee or tea and they come in a beautiful round tin box that’s perfect for storing odds and ends like buttons or loose change. Of course if you’d like to add to the cookie collection, we think that Fort Greene mainstay The Good Batch makes a pretty mean molasses cookie! Their holiday cookie pack includes an assortment of eight delicious cookies that are sure to pair nicely with a hot cocoa, eggnog, or Tom & Jerry.

And of course, speaking of local bakeries we would be remiss not to mention Hot Bread Kitchen! Their sugar dusted German Stollen filled with nuts and dried fruits are lighter than fruitcake, but heartier than a panettone. This traditional treat can be served with mulled wine for dessert, and with coffee the next morning.

For savory food lover’s…

We recommend gifting practical gifts that boast something a little extra. Give a touch of sophistication to the cocktail lovers with Dashfire Bitters, four bold flavors to experiment with in an apothecary style bottle that look elegant long after Happy Hour is over. Mustard Co.’s Black Truffle Mustard will elevate any sandwich for the food connoisseur or mustard devotee. These truffles won’t break the bank!

This list wouldn’t be complete without a fancy box of chocolates.

Jon Good’s bon bons are exceptionally fantastic! These artistic candies are individually hand painted and filled with a delectable ganache that is out of this world. With flavors like bananas foster, fig, and bacon, these sweet molded chocolates are also inspired by the galaxy. Of course if, you’d prefer to stay on this planet, Bee Seasonal’s single origin mini honey jars are a celebration of the local flora in Brazil! With honey varietals like such as pink pepper, quince, and acacia, these pure honeys contain wild flavor profiles that are sure to inspire cheese plates, yogurt pairings, toast toppings and more.

Better than a gift card.

Some of us are hopelessly difficult to shop for, which is when a gift card might be recommended although we’ve got something better! Our Whole Animal Gift Cards are essentially like the ultimate meat subscription! This card allows the recipient to eat their way through all the primals of an animal. It’s our butcher’s guide to a crash course in whole animal butchery!

Gobble-Up These Thanksgiving Pairings

October 27, 2018 Events, Food, Fort Greene, Local, Thanksgiving, Wine

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

The Great Gobble Giveaway!

November 7, 2018 Fort Greene, Local, Thanksgiving, Uncategorized

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.

Meet The Maker, The Taster, and The Shaker!

September 4, 2018 Events, Fort Greene, Spirits

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!

Not Your Average Grocer

April 19, 2018 Butcher, Farmtotable, Fort Greene, Grocery, Local, Vegetables

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!

Just our duck! Lucky Duck Ramen

April 5, 2018 Butcher, Farmtotable, Fort Greene, Recipes

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

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.
Cook ramen noodles for two to two and a half minutes, strain and set aside.
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.
Divide the noodles, duck confit, & carrot between two serving bowls.
Peel the eggs carefully and slice in half.
Pour your hot broth over the noodles and duck. Finish with the egg, microgreens, scallion. Sprinkle pepper flakes and sesame seeds to taste.

Holiday Hours: Make Your Celebration Fashionably Great

December 14, 2017 Fort Greene

Planning is key to a seamless, enjoyable holiday season. There’s a lot going on: gifts to buy, meals to cook, and maybe even company to enjoy along with a few bottles of wine. So while you’re decking your halls and making your latkes, we’d like to take the time to remind our community about changes to our hours for the Holidays!

Sunday, December 24th	Sunday, December 31st

Annex: 7 AM – 5 PM	Annex: 9 AM – 7 PM
Provisions: 8 AM – 5 PM	Provisions: 8 AM – 7 PM
Wine & Spirits: 12 PM – 7 PM	Wine & Spirits: 12 PM – 10 PM

Monday, December 25th	Monday January, 1st

* All Stores Closed *	* All Stores Closed *

Tuesday, December 26th
Annex: 9 AM – 9 PM	Happy
Provisions: 8 AM – 9 PM	Holidays!
Wine & Spirits: 12 PM – 9 PM

While we will be closed on Christmas and New Years Day, please note we will have slightly expanded hours to accommodate the celebration rush. Wine & Spirits will be open an hour later on New Years Eve. If you’re feeling pressed for time, don’t worry: we’ve been planning your holiday party for months! A catering order from our Holiday Menu will treat both guests and host to a delicious, stress-free celebration.

From all of us at the Greene Grape, we wish you and your loved ones a happy holiday and a joyful new year!

Thursday, February 20, 5-7p

Friday, February 21, 6-8p

Saturday, February 22, 5-7p

Sunday, February 23, 5-7p

Give the gift of good food!

Let’s start with cookies!

For savory food lover’s…

This list wouldn’t be complete without a fancy box of chocolates.

Better than a gift card.

Choosing Sides

What would Thanksgiving be without the giving?

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

Cocktails For Turkeys!

Who will be getting these turkeys?

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

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