All posts tagged: Wine tasting Brooklyn

Dry Rub Lemon Herb Chicken

Our Head Chef knows a thing or two about preparing a great rotisserie chicken! A crispy, juicy oven roasted chicken prepared with Herbs de Provence, lemon peel, fennel and a little brown sugar. We recommend trying this recipe with one of our free range Goffle Road Chickens. Both are available in our shop either cooked in the rotisserie, or uncooked from our butcher counter!

This recipe will give you a super crispy skin and a deep aromatic flavor that pairs perfectly with roasted potatoes and braised greens. Feel free to double or triple the rub recipe and save in an airtight container to keep on hand for future use. We recommend using a meat thermometer while cooking the bird as it’s an invaluable tool and an asset in the kitchen. If you don’t have one on hand you can pick one up along with the rest of the ingredients online or at Greene Grape Provisions! (If spices are out of stock or not available online, please don’t hesitate to call and ask for them to be added to your online order.)

Lemon & Herb Dry Rub

  • 1 whole chicken (approx. 4-4.5 lbs.)
  • 1 tbs Herbs de Provence
  • 1 tsp dried lemon peel
  • 1 tsp marjoram
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp fennel seed (ground)
  • 2 tbs kosher salt
  • 1 ½ tbs dark brown sugar*

*You can omit the sugar if you prefer, but keeping it in the rub yields a darker, more crispy skin.


  1. Combine all rub ingredients, making sure to break up any clumps
  2. Pat your chicken dry inside and out
  3. Truss the chicken. Here’s a quick tutorial if you need one  
  4. Season inside of bird with rub, and sprinkle rub generously on outside, starting with the sides and bottom and finishing with the top (breast side)
  5. For best flavor, let your chicken sit for  3-6 hours, or just go straight to cooking
  6. Preheat your oven to 400ºF, or 375ºF if you have a convection feature
  7. Place chicken on your roasting rack or cookie tray
  8. Put in oven, and roast for ½ hour. Turn oven down to 350ºF and continue to roast
  9. After 1 hour, poke the thermometer into the deepest part of the thigh where it meets the leg to test doneness, without touching the bone. Once it hits 165ºF, the chicken is ready, If you prefer a more well-done bird, aim for 175-180°F
  10. Once chicken is cooked, let it rest for 10-15 minutes before carving. This allows the protein to relax and the juices to flow evenly throughout the meat
  11. Carve by removing the wings first then the leg and thigh, followed by removing the breast by running your knife right along the breast plate the length of the breast
Angela GelsoDry Rub Lemon Herb Chicken
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Fondue Tasting this Friday

This Friday from 5-7pm at Provisions we’ll be providing samples of hot cheese fondue made with our special 3-cheese fondue mix, pre-cut and available in the dairy case.  The folks at Fort Cheese can also help you select cheeses perfectly tailored to your palate to do your own fondue and school you in proper fondue technique.  This makes a great meal for the snowy weather.

At the wine store on Friday from 5-7pm we’ll be pouring some special wines to go in and with the fondue.  These events are part of FAB Fridays where businesses on and around Fulton Street put on special events to make the end of the week something special.  Look for more FAB Fridays the first Friday of every month!

Greene GrapeFondue Tasting this Friday
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Oct. 5 Conservancy Fundraiser a Must-Attend Event

NY Mag’s Grub Street blog picked the Park Fundraiser as one of it’s worthwhile fall tastings because you can “taste over 100 international wines paired with cheese, charcuterie, and hors d’oeuvres. VIPs take a wine-tasting class and get ‘priority access’ to the wines.”

The importance of your attendance at the Conservancy’s annual fundraiser can’t be understated. This event raises the profile of the Park and shows that we have a constituency that cares about preserving this historic treasure. In the years since we’ve held this event, Fort Greene Park has greatly improved. We now have a full-time gardener, Dorothy, the renovation of the Prison Ship Martyr’s monument and eternal flame was completed and Congressman Towns recently asked for $300,000 to help fund additional improvements to the Park.

For tickets or to donate to the Conservancy, click here.

Greene GrapeOct. 5 Conservancy Fundraiser a Must-Attend Event
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