Brooklyn's Progress
November 2003

The Brooklyn Chamber of Commerce recently celebrated the re-launch of “Brooklyn Eats Online,” a comprehensive online restaurant guide featuring listings of more than 750 eateries throughout the borough.  At a press conference preceding the 7th Annual Brooklyn Eats tasting festival at the New York Marriott at the Brooklyn Bridge on October 20, 2003, dozens of Chamber members, elected officials and local restaurateurs joined together to unveil the most extensive Brooklyn restaurant guide ever.  “Brooklyn Eats Online” can be found at http://www.brooklyneats.com/ or in the “About Brooklyn” section of the Chamber’s website, http://www.ibrooklyn.com/.

Brooklyn Chamber of Commerce President Kenneth Adams said, “The Brooklyn food scene is as hot as ever, and diners from throughout New York City – and beyond – are regularly coming here to taste what all the excitement’s about.   We are working hard to encourage visitors and Brooklyn residents alike to support our local food industry and the updated and expanded Brooklyn Eats Online makes it easier than ever to try a taste of Brooklyn.”

“Brooklyn Eats Online” features detailed interactive maps of the borough and allows diners to search restaurants by name, neighborhood, or cuisine.  Visitors to the website can also find restaurants that meet specific criteria such as “parking,” “after midnight,” “child friendly,” or “water view.”

In addition to debuting the new “Brooklyn Eats Online,” Chamber officials this evening also announced the winners of the second annual Brooklyn Eats Scholarships.  Chamber President Kenneth Adams presented scholarships to three hospitality management students studying at the New York City College of Technology in Downtown Brooklyn.  Scholarship winners (and Brooklyn residents) Ebow Dadzie, Chun Hui Ng and Peter Pinkhasov then unveiled a new recipe they had developed especially for the event: “City Tech's Almond & Butterscotch Gateau.”

Brooklyn Eats, which has become one of New York City’s most anticipated food events, this year features a record 69 exhibitors, including 56 restaurants along with gourmet groceries, caterers, micro-brews and wines and will attract more than 800 guests.  The event serves as the premier annual marketing opportunity for restaurants in Brooklyn’s rapidly growing, increasingly high-profile restaurant scene.  Major funding for Brooklyn Eats was provided by City Council Speaker Gifford Miller and the Brooklyn delegation of the New York City Council.  Additional sponsors include Independence Community Bank, Fleet and Con Edison.

“As delicious and fun as this evening always is, we cannot forget that Brooklyn Eats is ultimately an economic development initiative,” concluded Mr. Adams.  “And based on the fact that we have a record number of restaurants participating – including many that have recently opened in the borough and more than 15 who are new to the event – I’m proud to say that it is an extremely successful economic development program.”

The Brooklyn Chamber of Commerce – New York City’s largest chamber with 1,200 members – is a nonprofit membership organization established in 1918 to assist Brooklyn businesses in ways that promote commerce, stimulate economic growth, and improve the quality of life throughout Brooklyn.

TASTING MENU 2003

`A TABLE
Chef Saulo Zamorano
Brandade de Morue
Leg of Lamb – Gigot D’Aneau

AKWAABA CAFÉ
Chef Samuel R. Monge
Mango and Rum-glazed Sautéed Chicken Breast with
Roasted Garlic Mashed Potato Truffles and Seasonal Bok Choy

ALMA
Chef Gary Jacobson
Pork Carnitas Picada

ARCHIVES RESTAURANT
NEW YORK MARRIOTT AT THE BROOKLYN BRIDGE
Chef Walter Plendner
Asian Duck with Red Plum and Orange Relish

AUNT SUZIE’S
Chef James Moccia
Eggplant Caponata

BALZAR
Chef John Cicinelli
Stuffed Quail with Vegetables over Creamy Parmesan Polenta with Porcini Wild Mushroom Sauce

BIERKRAFT
Owners Daphnie & Richard Scholz,
Brewer James Calvano
Bridge & Tunnel Paté
Sprout Creek Ouray Cheese with Heirloom Apples
Brandied Figs
Bierkraft I.P.A. & Brown Ale

BLUE RIBBON
Chef/Owner Bruce Bromberg
Smoked BBQ Pork Ribs

BLUE RIBBON SUSHI
Chef Toshi Ueki
Sushi

BRAWTA CARIBBEAN CAFÉ
Chef/Owner Jennefier Ewers
Chef Cynthia Wray
Curried Coconut Chicken
Escoveitched Red Snapper Filet
Jasmine Rice with Vegetables
Brawta Hi-grade Salad

BROOKLYN GRILL
Chef Chris Shea
Chile-rubbed Pork Skewers with
Corn-Cilantro- Black Bean Salsa & Chipolte Vinaigrette

THE BROOKLYN ICE CREAM FACTORY – RIVER CAFE
Ice Cream Maker: Mark Thompson
Blueberry and Butter Pecan Ice Cream in a Waffle Cone

BUTTA’ CUP LOUNGE
Chef Chery Smith
Chopped Jerk Chicken on Plantain Crispy with Mango Chutney

CAFÉ SCARAMOUCHE
Chef/Owner Grace Martinez
Carrot Cake
Fresh Fruit Tartlets
Strawberry-Poppy Seed Cookies
Orange-Raisin Scones
Spinach-Cheddar Muffins

CAKE MAN RAVEN
Owner Cake Man Raven
Red Velvet Cake
7-Up Pound Cake
Watergate Cake

CHADWICK’S RESTAURANT
Chef Russell Titland
Mini Beef Wellington

CLEMENTE'S MARYLAND CRABHOUSE
Chef Bill Peist
Clemente’s Crabcakes with Chipotle Remoulade

COCOTTE
Chef Rebecca Peters
Roasted Beet Salad with Goat Cheese & Crispy Shallots

CRAVE
Chef Marco Morillo & Debbie Lyn
Duck Confit Salad with
Caramelized Pearl Onions, Frisee, Cilantro, Chives and Pistachio Vinaigrette

CUCINA
Chef Michael Fiore
Smoked Rainbow Trout with Parsley, Lemon and Caper Salad
Braised Veal Angiolotti with Wild Mushroom and Marsala Sauce
Assorted Biscotti Cookies

EAMONN'S
Chef Jacinto Auqui
Irish Sausages & Mashed Potatoes

EFFIE’S KITCHEN
Chefs/Owners Effie Speigler & Jordan Stein
Mahi Mahi Pastrami on Rye Crostini Garnished with Asian Sauerkraut
Blue Cheese and Sage Mousse stuffed Profiterole

FIVE FRONT
Chef Paul Vicino
Duck Saucisson with Potato Salad and Mustard
Roasted Corn Chowder

FOOTPRINTS CAFE
Chef Errol Beckford
Jerk Shrimp
Footprints Shrimp Delight
Rasta Pasta Footprints Special

GAGE & TOLLNER
Chef James Henderson
Gage & Tollner Charleston She-Crab Soup
Lobster-Crab Cakes with Sauce Remoulade

GREAT PERFORMANCES AT BAMCAFE
Chef Carlos Gomez
Ahi Tuna Mignon with Honey-Carrot Ginger Risotto and Tamarind Glaze

HARVEST
Chefs Leonel Ramos & Jennie Alexandra
Mini Shredded Pork Sandwiches with Slaw
Calamari and Corn Salad with Chipotle Dressing
Mini Bloody Mary with Pickled Okra

HENRY'S END
Chef/Owner Mark Lahm
Country Game Paté
Danish Venison Stew

JRG RESTAURANT BAR & FASHION CAFÉ
Chef/Owner Karen Pompey & Owner Fitzgerald Giddings
Cookup Rice & Codfish Cakes

JUNIOR'S
Owners Alan & Kevin Rosen
Assorted Cheesecake

LAURA’S GOURMET KITCHEN
Chef Rosetta Forconi
Chef Salvatore Leone
Assorted Ravioli: Pumpkin, Lobster & Cheese with White Sauce

LIBERTY HEIGHTS TAP ROOM & RESTAURANT
Owner Steve Deptula & Chef Monica Byrne
Assorted Foccacia
Flatbreads with Assorted Toppings

LOULOU RESTAURANT
Chef Jeffrey Maslanka
Duck Liver Paté on Pain d’Epices
Shrimp Club Canapé
Fruit Crêpe Roll-up

LUNDY BROS. RESTAURANT
Chef Russell Guarneri
Lobster Bisque Soup Shooters
Vietnamese Lobster Rolls

MADIBA
Co-owners Mark Henegan & Scott Gordan-Somer
Grilled Ostrich with Coriander and Pinotage Reduction
Biltong with Droerwors: Dry, Salted Cured Tenderloin
Bobotie

MARCO POLO RISTORANTE
Chef Francesco Insingo
Fettucine Verdi in Parmigiano Reggiano all’Olio di Tartufo
Carciofini Ripiéni

MO-BAY RESTAURANT
Chef Sheron Barnes
Grilled Salmon with Pineapple Salsa
Collard Greens
Jerk Chicken with Mango Salsa
 
NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY
HOSPITALITY MANAGEMENT
Pastry Chefs Ebow Dazie,‘Monica’Chun Hui Ng & Peter Pinkhasov
Professors Louise Hoffman & Francis Lorenzini
City Tech’s Almond & Butterscotch Gateau

OCEAN PALACE
Chef Kai Hui
Pan-fried Chive Dumpling
Curry Chow Mei Fun with Vegetable

PARADOU
Chef Robert Ubhaus
 Duck Rillette Tartine
Brie & Escargot Torte

PEACHES & CREAM CAFÉ
Chef Robert Morris
Cookies & Cream Ice Cream
Banana Pudding Ice Cream
Ginger Honey Graham Ice Cream

PIER 116 and BEER GARDEN
Chef David Townsend
Pier 116 Clam Bake with Clams, Calamari, Sausage, and Rice

RESTAURANT GIA
Chef Ian A. Grant
Ginger Shrimp wrapped in Nappa Cabbage with Daikon Radishes

RICE
Chef Jeronímo Mote Cerrano
Mexican Chicken Soup
Ice-Cream Sandwiches
Rice Krispie Treats
Rice Chips

SHAKOOR’S SWEET TOOTH
Owners Shakoor & Marissa Watson
Sweet Potato Cheesecake
Sweet Potato Butter Pound Cake
Shakoor’s Cod Fish Cake

SMITHWICK’S
Chef Noel Thompson
Crab Cake

SOUTHERN SWEETS
Chef/Owner Deborah Morton
Sweet Potato Tart
Southern Apple Cake with Walnuts

STEVE'S MOM
Owners Erwin & Suellen Schussel
Rugelach & Strudel

SUGARCANE
Chef Phoebe Gumbs
Sugarcanes’ Jerk Chicken Wings with Passion Fruit Mojo

SWEET MELISSA PÂTISSERIE
Owners Wade & Melissa Hagenbart
Pastry Chef Andrea Lekberg
Devils Food Malted Milk Cake
Passion Cake
Hazelnut Apricot Cake

TAVERN ON DEAN
Chef Hugo Amador
Mini Corn Tostada with Grilled Shrimp and Mango Salsa
Snapper Provençale with Sweet Garlic, Black Olives and Tomato
 in White Wine Reduction
Sautéed Chicken Breast with Chipotle Cream Reduction over Rice

TOWER ISLES FROZEN FOODS
Owner Inna Solomone
Jamaican Style Beef Patties
Jamaican Style Chicken Patties
Cocktail Size Beef Patties

TUK TUK
Owner Tasny Boonmongkol
Green Curry with Veggie and Rice Noodle
“Som Tam” - Papaya Salad

TULLER PREMIUM FOOD
Owner Robert Tuller
American Farmstead Cheeses
Mini Chocolate Chip Walnut Cookie

WATERFRONT ALE HOUSE
Chef Jim Tackas
Award Winning Barbecue Beef Brisket

WHIM OYSTER BAR
Chef Marc Elliot
Tuna Tartar

 
BEVERAGES

ACQUA PANNA
David Orchard

BROOKLYN BREWERY
Richard Nowak
Brooklyn Ale
Brooklyner Weisse

ANERI PROSECCO BRUT
Imported by Palm Bay Imports

DALLIS COFFEE
Jim Munson
Santo Lucia Espresso & Cappuccino
Dallis Coffee & Santa Lucia Decafé

HENA, INC.
Scott Tauber
Columbian Coffee & Decafe

MICHAEL-TOWNE WINE & SPIRITS
Jerry Willen, Michael Correra & Rick Landy, ‘The Wine Guy’
Imported By Premier/Pinnacles Wines & Spirits
International Wines

OLDE BROOKLYN BEVERAGE CO., INC.
David Kreitzer
NY Minute Energy Drink
Olde Brooklyn Sodas: Birch Beer, Raspberry Soda, Blackberry Soda,
Diet Black Cherry Soda, Cream Soda, Diet Cream Soda,
Ginger Ale, Coffee Soda, Grape Soda, Orange Soda, Root Beer

S.PELLEGRINO
David Orchard

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