TASTE WG interviews participating bars and restaurants. Here is Carolyn Bane, Chef and Co-Owner of Pies ‘n’ Thighs. TASTE Williamsburg Greenpoint is on September 9th. For more info go to www.tastewg.com.

By Shayna Makaron

READ MORE

The baby boomers had their revolution—civil rights, women’s rights, anti-war, anti-poverty—and now their children are having their own: the craft beer revolution. Thank God, because for a while there, everybody was worried that kids born after 1975 were becoming permanent slackers.

Growlers, or half-gallon bottles of draught beer, date back to the late 1800s, when folks bought fresh beer from a pub and took it home in small, galvanized pails or buckets. Through WWII, young children would bring pails of beer from pubs to factories at lunchtime, or home to their parents for dinner, a practice called “rushing the growler.”

Though no one knows for sure why they were called “growlers,” one theory has it that they were named for the rumbling noise of CO2 escaping through the lid, while another claims the moniker came from the grumbling stomachs of hungry factory workers waiting for their lunchtime beer.
 

If Sung Park wasn’t a chef, he would make a wonderful guru. He has charisma, speaks about food and life with unbridled passion, and dispenses his opinions on culinary matters with authority and certainty. Sung owns Bistro Petit, a little French place on South 3rd Street and Driggs Avenue. “It was supposed to be a take-out restaurant for French food, but everybody wants to eat in,” he says.

The charming joint with the hand-painted blue-and white tiles and the flirty French striped awning was designed by his girlfriend, an interior designer. It has a serious kitchen, which takes up two-thirds of the space, with only a few feet left for three short counters and ten backless stools. It’s a tight squeeze. Yet people insist on hanging out, they want to eat their gourmet meals right there and quiz the chef on the ingredients and his cooking techniques.

READ MORE

When it comes to Chinese food, there are a lot of urban legends. Chinese take-out restaurant chefs get a lot of trash talk from the dining public. They work seven days a week, sixteen hours a day, turning out $3.95 stir-fried veggies and $5.95 orange beef and broccoli, and all they ever get in return are complaints. My favorite one is, “I ordered from this Chinese take-out place five or six times, and I got sick every time!” What kind of idiot would keep going back to the same restaurant that made them sick over and over again?

Making fun of Chinese food has been a favorite American pastime since the dawn of time. For many decades, the running Chinese food joke was, “Am I eating dog, cat, or pork?” Then, in the health-conscious 80s (the Jane Fonda workout video era), the battle cry was changed to “Why is Chinese food so greasy?’ Really? As compared to what? Duck confit? French fries? Meatloaf? Mac & cheese? Eggplant parmigiana? Pork belly? Mashed potatoes made with a stick of butter? Nervous Chinese immigrant chefs responded by offering steamed vegetables, brown rice, and sauce on the side. Now, thirty years later, people are still ordering General Tso chicken (deep fried) and asking why it has too much grease. Today (the age of locavores),  there is an added charge: Chinese restaurants don’t use local ingredients. Huh? Where do people think Chinese chefs get their ingredients from? Xanadu? It just so happens that bok choy, Chinese mustard greens, bitter melons, and long beans are grown in New Jersey. In fact, Chinese take-out joints all along the Eastern Seaboard have saved many New Jersey farms from being turned into suburban sprawl. The meat (pork, beef, and chicken) is your basic American supermarket product. I will concede that the shrimp is probably farm raised in Thailand or Vietnam, which is not nearly as good as American wild shrimp. The sad truth is 90% of the shrimp consumed in America today is imported. So why single out Chinese restaurants?

READ MORE