Serious Eats: New York
Meet & Eat: Rick and Michael Mast, the Chocolatier Brothers
Today's Meet & Eat is with two brothers who quit their day jobs (Michael was in finance for independent films, and Rick, a chef) to become artisan chocolate makers. Producing about 200 bars a week in a 500-square-foot Brooklyn commercial kitchen, the Mast brothers are part of a bigger movement honoring small-scale, locally produced delicacies. Please join in getting to know Rick and Michael!
Name: Rick and Michael Mast
Location: Williamsburg, Brooklyn
Occupation: Founders of Mast Brothers Chocolate
Favorite nonchocolate comfort food? Corn on the cob, prepared any and every way.
Favorite type of chocolate, or chocolate permutation? Cocoa nibs.
Wackiest chocolate you've tried? We made steak truffles. Inside was the red wine jus of our evenings pan-seared steaks, enrobed in dark, dark chocolate.
Thoughts on white chocolate? If nondeodorized cocoa butter is used, you can maintain a true chocolate flavor profile.
What was your favorite Halloween candy growing up? Milk Duds and Smarties.
What would you like to do with chocolate, but haven't yet? Infuse flavors with roasts. Roast with rosemary, thyme, juniper, and more.
Food you won't eat? Tongue.
Describe your perfect meal. Walk around the grounds at Stone Barns and eat what you picked from the gardens at Blue Hill restaurant. We're huge fans of the Barber brothers up at Stone Barns.
As a Brooklyn resident, what are your favorite local haunts? Marlow & Sons, Mugs Alehouse, and Moto.
Most memorable Brooklyn meal? Too many to choose from!
Willy Wonka or Charlie? Charlie. We are naive and overly optimistic with a childlike whimsical nature.