PrintFavorites from the Return of New Amsterdam Market at the South Street Seaport
[Photographs: Robyn Lee]
The exemplary folks fighting the good fight for the permanent installation of the New Amsterdam Market brought together some terrific artisanal food purveyors at their site in the shadow of the South Street Seaport.
Caroline Fidanza, the former Marlowe & Sons chef, was there selling an array of baked goods and sandwiches from her new Williamsburg bakery/sandwich shop Saltie, which she says will open this Friday at 378 Metropolitan Avenue in Brooklyn (map; 718-387-4777).
I really liked everything she sold, some of which unsurprisingly had a salty tinge. According to Fidanza, "We want the (Saltie) menu of both baked and savory food to read as a whole." Fidanza had a moist olive oil cake that featured a little bit of anise; killer light and moist (not an easy combination to pull off) plum scones that had a refreshing tartness; a fine, buttery lavender shortbread; ricotta pound cake that had me thinking good things; an open-faced aioli and roasted pepper foccacia that also pushed the salt envelope; and something called Eton Mess, a delicious swirling mess of fresh berries, whipped cream, and crunchy meringues.
The Fleisher's Meat folks were there in full force. Co-owner and master butcher Joshua Applestone told me told me he is offering a 6 to 8 week butcher training course up at their retail shop in Kingston, New York. According to a promotional card, "You will learn how to carve, brine, and cure meats; make stocks and sausage, and much more." I ended up cooking a 28 day dry-aged, 4-inch thick bone-in ribeye for Will and Vicky for dinner that was tender, beefy, and minerally in the way that all good dry-aged beef is. I also brought home an array of hot dogs and sausages that I will be trying shortly.
The Bent Spoon-ers, Gabrielle Carbone and Matthew Errico, brought a stash of phenomenal Concord grape sorbet, some equally remarkable nectarine sorbet, and one of last year's greatest hits, their ricotta ice cream.
Dedicated, passionate purveyors combined with much delicious food, a gorgeous day, and a worthwhile cause—what more could a serious eater ask for? The New Amsterdam Market will be coming back on October 25th, November 22nd, and December 20th this year. If you haven't been yet, go. You will be supporting a worthy endeavor, and you'll "enjoy", as my grandmother used to say.
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
5 Comments:
I tried so many carb samples. The vendors are so friendly and helpful. I thought this year was better than last year. Maybe because there's ice-cream and more bread. :)
gargupie at 4:27PM on 09/14/09
Wow. Now I wished I was in the FD on the weekends.. Bent Spoon alone is worth it.
dbdtron at 5:38PM on 09/14/09
The "secret taste only" concord grape sorbet from The Bent Spoon folks was fantastic! The ricotta cake from Saltie was also lovely - I picked up a slice after the ladies told me it was their favorite of the moment.
peyotetheatre at 6:37PM on 09/14/09
This was such a wonderful market - it's the closest to London's Borough Market. The vendors were so knowledgeable and friendly (despite the crush of people). For the moment, ricotta ice cream would be my last meal.
firni at 9:35PM on 09/14/09
We came down from Westchester and got a parking spot early. Totally enjoyed the tastings, shopping and array of artisanal purveyors. It was our second time. There is something compelling about this market and I do hope the City allows it to continue on a more formal basis...
Out tastings also included that real good Olive Oil Cake Ed mentioned above, and a knockout Porchetta sandwich with crunchy skin on the bun...our shopping included a bread from Sullivan Street Bakery, Bouree cheese from Cellars at Jasper Hill, orange blossom honey from another booth, and braided garlic to hang in our kitchen.
gutreactions at 8:31AM on 09/15/09