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
Brazilians of German descent in Blumenau, Brazil’s ‘German’ city—and host to the world’s second largest Oktoberfest—couldn’t figure out who to root for in the day’s earlier slaughter… so they shrugged and drank more beer.
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For this installment of “Artist Eats,” we asked Llew Mejia to share his favorite place to eat. LLew is an illustrator and textile designer based in Minneapolis, whose clients have included Colette, OAK NYC, Patagonia and Gestalten. Continue reading for his answer.
2 oz. Brugal Extra Dry
.5oz Simple Syrup
2oz Soda Water
2 slices of cucumber (cubed)
2 slices of lemon (cubed)
4 Basil leaves
Muddle cucumber, Lemon, Basil and Simple Syrup. Add Brugal Extra Dry, Shake and Top with Soda Water.
Sinbad on White BBQ Sauce
Liquor Off will buy all of those bottles of cotton candy vodka and wild cherry rum that even in your darkest moments couldn’t be opened.
For this installment of “Artist Eats,” we asked Evan Rossell to share his favorite place to eat. Evan, aka STINK ONE, is an artist from California who recently appeared in the splice-of-life documentary short “Nothing Stops Detroit.” Continue reading for his answer.
TABASCO Olive Oil: “Recommended for soup, pizza & meat,” but really anything.
The fiercest member of Wimbledon’s security team.
A great animal profile from Stella Artois and the Perfectionists.
While traditionally involving a 50/50 mix of Crown Royal and Banana Liquer, this rendition of the King Kong—concocted by the 1976 marketing departments at Jim Beam, Ripley’s, and Paramount—is nice enough to get you through a monstrously humid afternoon.
King Kong Cocktail
1 oz. Jim Beam Bourbon
3/4 oz Grenadine
1 Wedge of Lime
Start with 1 oz. Jim Beam over ice in a tall glass, add 3/4 oz. grenadine, fill with Orange juice, add wedge of lime and your friends will go ape over your “King Kong Cocktail!”
Recommendation: Double the booze, lessen the grenadine, and top with club soda.