The Bonnie Lad
2 oz Clyde May’s Whiskey
.75 oz Ginger Syrup
.75 oz Fresh Lemon Juice
1 slice fresh ginger
Pour Clyde May’s over ice and add in the ginger syrup and fresh lemon juice. Stir well, and garnish with the slice of ginger.
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.
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)
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.
Here’s a cocktail inspired by the talk show that covered everything from women to politics
2 parts Sailor Jerry Spiced Rum
4 parts fresh pineapple juice
Build in a rocks-filled highball glass.
Top with soda water and garnish with a lemon wedge.
Get to talking… and drinking.
Following the success of their annual Burger Week, the Los Angeles phenomenon known as The Oinkster share with us the recipe for their Cheesesteak Burger Of Philadelphia. Grill it up, Burgerlord.
The Cheesesteak Burger Of Philadelphia
4oz Angus Ground Beef Patty
3oz Thinly Sliced Chuck Roll
Small Handfull of Sliced Red and Green Bell Peppers and Onions
Two Slices of Provolone Cheese
French Bread Burger Bun
Cruzan’s Better Than A Necktie
1 part Cruzan Single Barrel Rum
1/2 part DeKuyper Vanilla Liqueur
1/4 part Fresh Lime Juice
Add the Rum, Vanilla and Fresh Lime Juice to a pint glass. Slowly pour IPA to combine.
Focusing on one item at a time, Alton Brown is enhancing the way we prepare food. Here, Steak on Coals, which as an apartment bound New Yorker makes me jealous of those with room for a grill.
Because sometimes you have to work extra hard for your drinks
The SoCal Cactus
created by Cocktail Consultant Matt Biancaniello in Los Angeles
2 oz. cactus infused Caorunn Gin (2 pieces of 5 inch tall cactus raw sliced up in one bottle of Caorunn for 1 1/2 weeks)
3/4 oz. lemon juice
3/4 oz. agave syrup (1:1 ratio of water to agave)
3 Meiwa Kumquats
1 oz. pickling liquid
Garnish: 2 Meiwa Kumquats sliced and one piece of cactus, pinch of Berbere Spice
Add everything except infused gin into tin and muddle and then add cactus infused Caorunn into shaker with ice. Shake and strain into collins glass with ice. Garnish with kumquats, cactus and Berbere Spice on top.
If you’re in Los Angeles on June 1st make sure you go enjoy a special pop-up brunch prepared by actual brothers Jason & Chris Stewart at the Underground Gallery. The menu includes some really interesting stuff like Spam Musubi, Crispy Lentil Hash and Fried Snapper Soft Scramble. I asked the bros a few questions about cooking together, developing a menu and opening a restaurant. They were also kind enough to share the recipe for the Stewtella & Pear Panini with whipped honey-thyme ricotta, which you can find below.
— Chris Black / @donetodeath
Did you guys cook a lot together growing up?
We didn’t cook together that much until high school, we were both vegan at the time, and we’d have our friends come over and cook veggie burgers and tater rots while we watched Martin Lawrence stand up DVDs.
The menu looks great. Which dish was the most difficult to develop?
Thanks! The most difficult dish to develop was probably the musubi. It’s a super simple dish but you really want to get the sushi rice just right, it takes chefs years to perfect their sushi rice, I’m still improving every time, thanks to some help from actual chefs and Japanese friends.
Should we expect to see a proper restaurant from you guys in the future?
We were originally planning on opening a proper restaurant, but since this is our first venture we wanted to pump the brakes a bit and start slow, give us a chance to make mistakes and figure out exactly what we want to do before making that huge leap.
Stewtella & Pear Panini with whipped honey-thyme ricotta
Peanut Butter–Sriracha Toast can’t be any worse than My Grandmother’s Peanut Butter and Ketchup Sandwich. In fact, it’s probably better.
Photograph by Danny Kim