I’ve written about the Red Hook Food Vendors before (click here) but it’s wasn’t until this past Saturday that I visited them on their home field for a tour led by Chef Aaron Sanchez, part of the Food is Art culinary program, a series of lectures, classes and special events curated by Zarela Martinez in conjunction with the Mexican Cultural Institute of New York. Read more
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Charged with closing out the summer season, August is a month made up almost entirely of Sunday nights. Starting with a protracted political debate and market free fall then ending with an earthquake/hurricane double punch, August never seems to play fair. Yet when I looked through my accumulated links and clips, I was surprised by how happy I’ve been the last few weeks – taking advantage of the markets, going the long way around to the city, catching up with friends, cooling off in refrigerated movie theaters. Maybe it was the goodbye atmosphere but there was something to fall in love with around every corner. Here are a just a few, starting with… Read more
In the two years since it opened, the Brooklyn Flea has gone from a neighborhood novelty to something that I look forward to each year. I knew it would be crowded but made a plan to meet a friend there when it re-opened its outdoor location in Fort Greene’s Bishop Laughlin Memorial High School this weekend. Slowly working our way through the aisles, I always go with the same hope, that the stands will be full of new (to market) retro kitchen gadgets and that the Red Hook Vendors will be there selling pupusas, tamales, grilled corn sprinkled with chile, and agua fresca. Read more
I don’t think they could have possibly been as happy to see me, as I was to see them. The women running the grilled corn stand at the Brooklyn Flea never, ever want for customers, but I really, really want their corn. This winter the market moved indoors to DUMBO but there was no place for the Red Hook Vendors among the jaded hipsters walking their architectural dogs. That made the open air return of the Bishop Loughlin Memorial High School location in Fort Greene that much sweeter. I’d heard about the fresh grilled corn slathered in Mexican crema and cotija cheese and topped with chile when some friends, who insisted it was Cuban, kept asking me where they could find it. It’s actually a Mexican preparation that I finally tried last year. I’ve been daydreaming about it since April, knowing that soon I’d be back on steps of the high school enjoying the first corn of the summer. I noticed today that this is also the best place to watch the vendors at work. Perfectly preparing each one with just the right amount of cheese and chili powder, calmly facing the long lines that never end.