Last month I saw on my friend’s (Eastern District) facebook page about these cheeseboards that they were selling and got written up on Design*Sponge. They do look mighty beautiful. I found out from Eastern District that their studio is just down on Manhattan Ave so I emailed Tomas Daskam and Josh Dworkis to see if I could get a peek of their studio. They said yes!
Their studio is pretty awesome and has a nice view of the city. Josh gave me a quick tour and showed me few things they’re currently working on. Thanks again Josh and Tomas!
Brooklyn Butcher Blocks offers beautiful butcher blocks all handmade by Nils Wessell. I got the chance to spend an early Monday morning in his workshop to see how a butcher block was made. Nils told me that on a good day it’ll take him about 3-4 hours to make 1 block but of course that doesn’t count for the hours it take to let the glue dry. And since he cut the same butcher block twice to make end grain blocks, he will have to glue and dry the pieces twice.
After making sure the block is perfectly flat and straight he sands it down until smooth. After an overnight dip in mineral oil (which gives the block it’s nice dark color), the block is then given a nice shine with Nils’ homemade beewax.
If you want to learn more about Nils Wessell and Brooklyn Butcher Blocks, check out this excellent interview over at Cheery Observations.
When I first walked into the kitchen at Liddabit Sweets, I told Liz Gutman “wow smells like heaven.” Liddabit Sweets, started back in 2009 by Liz Gutman and Jen King, makes candies with seasonal ingredients. If you want the full story, please check out my friend Liza de Guia’s video on Food Curated.
The morning I was there they were busy making chocolate covered honeycomb, caramel popcorn, passion fruit sauce with rice krispies (I am intrigued by this) and cutting and wrapping caramel. I was told that they’re pretty much in the kitchen Monday to Friday from 9 to 5 PLUS the weekends at the Brooklyn Flea. If you’re ever at the flea, please go check them out. They work hard to bring you tasty treats.
I was pretty excited when I heard that Chef Nate Smith, who I met at the Pie for Dinner at Four & Twenty Blackbirds, was going to open his new restaurant on Dean and Underhill called Dean St. Though sadly just a month at Dean St, Nate Smith no longer works there as the head chef. I did get a chance to snap few photos of him and his crew in action and also got to have brunch on an early Sunday morning.
It was starting to rain quite heavily when I got off the M18 bus to the south end of Ballard Ave. I decided to not even bother bringing an umbrella to Seattle when I left NYC because all you need is a trusty hoodie.
Seattle, known for it’s gloomy weather and grunge music, apparently is also popular with oyster loving eaters. I remember when my friends and I were planning our first visit to Seattle we also did research on oyster farms. We were hoping to be able to just walk down the beach, shuck some oysters and eat them. We quickly gave up that idea once we found out we needed a car to get there. So now after 4 years I was back, this time by myself. Walking around an unfamiliar neighborhood looking for an oyster bar, The Walrus and the Carpenter.
The Walrus and the Carpenter, named after the poem by Lewis Carroll, was just 5 months old and had already garnered many praises from the community. Situated at the rear of the newly renovated Kolstrand building, it took me a bit of time to find it. Lucky for me, as I walked in the rain started to pour and it didn’t slow down until I left the restaurant around 6pm.
Once I walked I was quickly greeted by Jeremy Price, 1 of the owners of The Walrus. He introduced me to the crew and vice versa. The space was not huge which added a lot to the character of the restaurant. It was cozy and welcoming. I stayed for dinner afterwards and even though the place was packed I never once felt it was loud or crowded. I especially like the mixed color stools and the worn out wooden floor boards. Like I was walking on a boardwalk on the beach.
When I got there everyone was busy chopping, baking and cooking. I was impressed to see only 3 people in the kitchen. Each of them with that day’s menu next to them, some of the items were already crossed out. Parsley was being chopped, aioli was being made, desserts were being prepared and at the same time everyone was chatting about their Christmas vacation. Later I found out that they had a moustache contest and who ever shaved it off first had to shaved their legs. That’s the sort of place I like to hang out at. When it got closer to opening time, they double checked on their alcohol and drinks. The baskets that were going to hold the oysters were being filled with ice. Just 15mins before opening the oysters were brought out. Everyone was ready for their 1st day back from the holidays and a crowd of people were already waiting outside. Then right at 4pm the restaurant was opened.
I would like to thank Molly Wizenberg of Orangette and Delancey for suggesting The Walrus and the Carpenter for me to shoot for this photo project. Also a huge thank you to the crew at The Walrus and the Carpenter. The food was amazing and the atmosphere was great. Everyone should pay a visit if they ever find themselves in Seattle.
Check out the slideshow for the rest of the photos I took. Thank you!
