For this installment of “Artist Eats,” we asked Numskull to share his favorite place to eat. Numskull is an artist based in Sydney, Australia, who works in a variety of mediums, producing paintings, sculptures, illustrations and large-scale outdoor murals. Continue reading for his answer.
Laphroaig Suntanned Scotsman
1 1/2 parts Laphroaig 10-Year-Old Single Malt Scotch Whisky
1 1/2 parts Pineapple Juice
1 1/2 parts Cranberry Juice
Build over ice in a highball glass.
Garnish with a slice of pineapple on the rim.
Throwing calories to wind, we eat whatever we want and then tell you about it.
Ideal for a late breakfast, the ice cream donut sandwich at Peter Pan Donut & Pastry Shop is an off-menu item that’s on par with the idea behind this column. The particular variation above features salted caramel banana chip ice cream between a halved chocolate cake donut, but get whatever you want, as your creation is only limited by their stock that day.
Peter Pan Donut & Pastry Shop
727 Manhattan Ave
Brooklyn, NY 11222
CREAMLAPSE, a timelapse of frozen treats going soft by Mateo Cabeza
Ironic? Yes. But that doesn’t mean you can’t make your way down the road to the Dogfish brewpub for some suds, or head in the opposite direction to the Dogfish Head Craft Brewery for some Bocce, and brews to bring back to the inn. Thoughtfully designed by Studio Tack in Brooklyn, the Dogfish Inn is a 16 room escape on the quiet coast of Delaware, home to some of the cleanest beaches in America. Rates start at $250 / night
For this installment of “Artist Eats,” we asked Michael Swaney to share his favorite place to eat. Michael is a Canadian artist based in Barcelona, who is currently featured in the three-person exhibition, Salat 3, at Center of Contemporary Art Andratx in Mallorca, as well as in the Summer Times group show at Galeria Yusto/Giner in Marbella. Continue reading for his answer.
The character (and drink) that helped introduce Galliano to the American market in the 1970s.
2 oz vodka
6 oz fresh orange juice
1/2 oz Galliano
Pour vodka and orange juice into a highball glass, add ice & stir. Float Galliano on top.
For the fan, a baseball game is as much about the hang out as it is about the game. Those lucky enough to be in attendance at tonight’s All-Star game in Minneapolis will have the opportunity to watch the best players in action and eat some terribly good food while doing it. In addition to pouring beers for themselves in the new self-serve draft machines, fans at Target Field can select from an array of new food including: Lobster Corn Dogs, a 1 lb Hangover Burger (10 ounces of ground beef, six ounces of ground bacon, fried egg & fried onions), and a Footlong BratDog (a hot dog inside of a bratwurst that’s been wrapped in bacon and covered with sauerkraut and onions). Chances are those who indulge in the offerings will have trouble leaving their seats afterwards, but hey, there’s a game happening anyway.
Hostess has announced that they’re bringing back a delicious treat from ’90s, the chocodile. Basically just a twinkie covered in chocolate, sweet-toothed fatties across the globe (including us) are rejoicing. Sadly though, it looks like Chauncey, the chocodile mascot did not make the cut. But with all these comebacks, one can hope that somewhere down the road Hostess will resurrect SuzyQ’s and pudding pies.
For this installment of “Artist Eats,” we asked Jen Stark to share her favorite place to eat. Jen is an artist based in Los Angeles, who creates intricate, hand-carved paper sculptures. Continue reading for her answer.
Taking over the night-shift four days a week at Stan’s Cafecito, Brooklyn Wahines is Oahu native Siobhán Edwards’ new pop-up restaurant in South Williamsburg. Born out of her NYC catering company Red Wagon, the casual spot features a menu with Hawaiian / French Vietnamese influences, and consists of four extraordinary dishes; a Hawaiian Style Ahi Poke Bowl, Shoyu Chicken Bowl, Banh Mi sandwiches, and a Japanese Hiyashi Chuka noodle salad. Curious as to the roots of the restaurant and its future plans, we asked Siobhán some questions and she was nice enough to share a recipe from Brooklyn Wahines, Japanese Hiyashi Chuka noodle salad.
How did Brooklyn Wahines come about?
Brooklyn Wahines was a dream I had since moving to New York and starting my catering company, Red Wagon, three years ago. I always wanted a small neighborhood spot that allowed me not only to showcase some of my favorite dishes but also a chance to enjoy the hospitality side of the food business and be a part of the neighborhood that I live and raise my children in. Wahine means woman in Hawaiian so the name Brooklyn Wahines is simply representative of a forever local island girl at heart who now also calls Brooklyn home.
The menu looks delicious. What’s been the most popular dish?
The mouth watering smell of the shoyu chicken is what draws people into the restaurant without fail, but word is getting around that my pork banh mi sandwich are the real deal.
What happens at the end of the summer? Do you have any plans for a permanent space?
I’m hoping to continue Brooklyn Wahines beyond the summer. If things continue to grow as they have been, we hope to become a permanent face in this neighborhood and a fixture in Williamsburg’s evolving food scene.
Hiyashi Chuka (Japanese Cold Noodle Salad)
1.5 oz. Ketel One Oranje
.75 oz. fresh lemon juice
1 oz. white crème de cacao
Add all ingredients to a Collins glass. Fill the glass with crushed ice. Use a swizzle stick to stir and blend ingredients. Garnish with an orange wedge.
Pizza is Money