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Friday, December 07, 2012
It's the Christmas season.. and that means parties. We can bring a burger party to your home or office.. starting about $1,000... Schnack is closed, long live the Schnackie!
Harry Hawk Google+
Harry "Hey Chef" Hawk Friday, December 07, 2012
Thursday, August 16, 2012
Schnack catering is available for those who miss their "Schnack attack!" We still have access to the same rolls from our bread vendor (www.breaddepo.com) as well as many types of commercial buns such as Martin's potato bun sliders.
However, we also have access to artisan baked rolls from NY Hand Made Breads and while the typical artisan roll or bread has a hearty and often thick crust, an artisan burger bun is something much softer and well squishy. New York Hand Made Breads is working on a complete line of burger buns including white, wheat, potato, brioche and my personal favorite coconut.
The coconut bun is the one I love the most because I helped create it while working in Vieques PR at Inn On The Blue Horizon
Harry "Hey Chef" Hawk Thursday, August 16, 2012
Monday, May 23, 2011
I am completing my MS in Marketing.. and I need to have people take my online survey about sustainable tourism.. If I get enough takers I'm donating some $$ to the local Vieques charity and one lucky person will be randomly chosen to get a FREE iPad 2.
http://edu.surveygizmo.com/s3/545523/Sustainable-Tourism
Please click the link above for details..
Harry "Hey Chef" Hawk Monday, May 23, 2011
Friday, August 13, 2010
I'm pleased to announce that on August 28, 2010 I'll cooking and giving away free slider burgers at the Sparking Pointe Winery in Southhold NY (North Fork of LI). Event starts at 1pm.
These burgers will feature the famous house blend of chop meat from NYC's Pat La Frieda meats and will be topped with the most amazing cheese called Snofrisk, which is from Norway and Rock Chive Cress; Snofrisk is much like cream cheese but is made from 80% goat milk; I first served similar burgers in June 2010 at the James Beard House. Since then these Snofrisk burgers have become increasing popular. I'm bringing enough meat to make 200 sliders, starting at 1pm. So come down, check out the burgers, the music (Live Music by Ray Penney) and the Sparking Wine...
Sparkling Pointe happens to be the only winery in New York State who exclusively produces Sparkling Wines. All vintages are made in the Methode Champenoise Style, respecting the traditional methods of making French Champagne. Since it’s birth in 2001, Sparkling Pointe has gained national recognition, winning the Sweepstakes Award at the San Francisco Chronicle Wine competition for the Best Sparkling in America in 2008.
Since the Sparkling Pointe tasting room has been open, in October of 2009, it has been voted as one of the Top 5 Venue’s Outside of NYC by BizBash Magazine.
Specially for August 28th these burgers will be topped with Rock Chive Cress a micro vegetable from Koppert Cress which is also located on Long Island.
Address: Vineyard/Winery Address (For GPS) 39750 CR-48 Southold, NY 11971
For more information:
Harry "Hey Chef" Hawk Friday, August 13, 2010
Monday, May 31, 2010
There are still tickets left for the NYC Food Film Festival kick off cocktail party at the James Beard House this Thursday (June 3rd).
We have some amazing food including Jarlsberg tarts, cured herring and gravlax from Aquavit Executive Chef Marcus Jermark. We have dishes from Fatty Cue pit masters Robby Ritcher and Steve Haritopoulos & Chef de cuisine Andrew Pressler. We have smoked hogget and bacon by RUB pit master Scotty Smith. NYC Food Film Festival executive chef Harry Hawk will be preparing fresh Widows Hole Oysters, gin braised Beef calf muscle, burgers and much more.
The event features cocktails from Alan Katz, Bulldog gin and the Aquapolitan from Aquavit head bartender John Knight.
Harry "Hey Chef" Hawk Monday, May 31, 2010
Friday, May 14, 2010
Hey, check out the NYC Food Film Festival..
I'll be cooking burgers on Sun June 27th under the Brooklyn Bridge...
http://www.nycfoodfilmfestival.com/tickets.html
Harry "Hey Chef" Hawk Friday, May 14, 2010
Sunday, April 18, 2010
Please call about Schnack Catering, perfect for all events year round. We do love to be outside cooking at your spring, summer and fall events.
Harry "Hey Chef" Hawk Sunday, April 18, 2010
Friday, April 16, 2010
I've just confirmed that I will be teaching a Beer Shake and Milk Shake class at The Brooklyn Kitchen June 14th.
Call or email them for details http://www.thebrooklynkitchen.com/
Harry "Hey Chef" Hawk Friday, April 16, 2010
Saturday, March 01, 2008
One of my first friends in NYC was NYU student Robert Lin. He is now in China preparing for his next role. click here
Harry "Hey Chef" Hawk Saturday, March 01, 2008
Sunday, April 01, 2007
We have two styles of Root Beer now on Draft...
From Abita (new orleans), a very smooth creamy brew...
"Abita brews its root beer with spring water, herbs, vanilla and yucca (which creates foam). Unlike most soft drink manufacturers, Abita sweetens its root beer with the pure Louisiana cane sugar. The resulting taste is reminiscent of soft drinks made in the 1940's and 1950's before bottlers turned to corn sugar and fructose. Like earlier root beers, Abita is also caffeine-free."
From Victory (philly), a root beer that is less coy and with more of bite.
Harry "Hey Chef" Hawk Sunday, April 01, 2007
Tuesday, March 06, 2007
We wanted to thank the group MJ & The Heretics for visiting Schnack last week for a pre-gig meal..
Harry "Hey Chef" Hawk Tuesday, March 06, 2007
Saturday, February 03, 2007
Lots of platters and specials.. e.g., 30 singles for $30, add cheese for $10. Also specials on ribs and wings, call for details.. 718 855 2879
Harry "Hey Chef" Hawk Saturday, February 03, 2007
Monday, January 29, 2007
Valentines Day Special...
It fights evil and it great to share with someone you love!
What is it? Garlic of course!
We say show your love with Garlic!
And hey, while you at it, save some $$ too.
For Valentines Day 2007 Schnack will be offering its Garlic Lovers Special:
$12.00 (normally $17.15)
Garlic greens
A garlic single burger
RC Cola Pork Ribs with RC Cola and Garlic reduction glaze
Garlic mashed potatoes
Order for two and it's only $21.00 + get a free
Banana and Chocolate Bread Pudding..
(Normally $33, only one garlic greens order per couple).
Harry "Hey Chef" Hawk Monday, January 29, 2007
Friday, January 19, 2007
Dog Fish Head Chicory stout once made year round has become one of their seasonal brews and that season has come and gone and well, their isn't any more of it to be had.
That means either the beershake itself must become seasonal or we need to find a replacement.. We have hear good things about Choc. Stouts and one called the Edmund Fitzgerald (named after the ill-fated ship detailed in the Gordon Lightfoot song, "The Wreck Of The Edmund Fitzgerald." The captain on that final voyage interesting was named McSorley.)
Six Point Brewery in Red Hook has a good strong dark stout we have tested before but it doesn't come in bottles and we don't sell enough beer shakes to give up a tap line...
Thoughts and recommendations are welcome.
Harry "Hey Chef" Hawk Friday, January 19, 2007
Monday, December 11, 2006
Please direct your attention and hopefully your support to www.redhookbeach.com
This is a proposal from Douglas Durst and Tom Fox for a community and ecologically friendly development at Atlantic Basin.
Harry "Hey Chef" Hawk Monday, December 11, 2006
Thursday, October 26, 2006
So many changes this time of year...
We had our first slow night tonight due to the lack of warm walkable weather...
Also by now all of our summer/fall dishes have "fallen" off the menu to be replaced by our winter seasonal specialties....
Out
Slaw
Corn
Trout
In
Garlic Mashed
Fried Sweet Potatoes
Meat loaf
We still have plenty of beer milkshakes, fries, and other yummies..
Harry "Hey Chef" Hawk Thursday, October 26, 2006
Sunday, October 22, 2006
We are working on a new menu. Details to follow.
Harry "Hey Chef" Hawk Sunday, October 22, 2006
Friday, August 11, 2006
just reminding everyone that RC COla Ribs are on the menu almost every day this summer... so come and BBQ w/ us..
Harry "Hey Chef" Hawk Friday, August 11, 2006
Tuesday, June 20, 2006
Summer fast approaches...
Not much to report. The Hot Dog contest went well... and we are running RC Cola Ribs all summer do to their popularity..
Harry "Hey Chef" Hawk Tuesday, June 20, 2006
Tuesday, May 09, 2006
MOVE OVER, NATHAN’S…THERE’S A NEW DOG IN TOWN!
Schnack’s Stahl-Meyer 30” Hot Dog Eating Heats and Contest
Is Looking For A Few Good Eaters – Winner gets $500.00
MEDIA ALERT – COVERAGE WELCOMED!
WHAT: 2nd Annual Schnack Stahl Meyer Hot Dog Eating Contest and
Qualifying Heats.
WHO: Schnack Restaurant, 122 Union Street, Brooklyn, NY 11231.
(www.schnackdog.com)
Stahl-Meyer (Ferris Stahl-Meyer), has been making great hot dogs in The Bronx since 1836, and is providing specially made 30” 100% beef hot dogs. Caputo’s Bakery is a family-run bakery founded in 1905 and will provide specially prepared 28” buns.
WHEN: May 10, 12:00 pm, 6:00pm and 9:00pm – Qualifying Heat
May 12, 6:00pm and 9:00pm – Qualifying Heat
May 16, 6:00pm, 9:00pm– Qualifying Heat
May 29th – 1:00pm – Final Contest
WHERE: Schnack Restaurant, 122 Union Street, Brooklyn, NY 11231,
718-855-2879
Size matters! This contest is all about contestants eating a single 30” 100% beef Stahl Meyer hot dog on a specially baked 28” bun. To compete, eaters must pre-qualify in a “Dog Off/Eat Off” heat prior to the competition. If you would like to hold a Schnack “Dog Off/Eat Off” in your office or business, please call Ann Schaffer or Stacey Sherman at The Sherman Group, 516-426-3157/203-531-9141 for details.
Heat And Contest Rules:
• 4-10 healthy adult males or females (21 years+) at each heat, must not be affiliated with Schnack or other sponsors.
• All contestants must be available on Monday, May 29 (Memorial Day) for final round.
• Each heat takes 30 minutes start to finish.
• Contestants and winner agree to allow use of their likeness in advertising and promotion before, during and after the contest.
• No deconstructing of the dog and/or bun; breaking off portions of the dog and bun together are allowed.
• Swallowing without sufficient chewing is grounds for disqualification (based on judges’ determination).
• Contestants 21 years or older can wash down their dog with a cold mug of Jever Pilsener beer during or after the contest.
THE SPONSORS:
SCHNACK RESTAURANT:
A joint venture between Harry Hawk, Alan Harding and Jim Mamary, founded in 2003. Serving food 7 days a week, 11am-1am.
STAHL-MEYER:
Located at 1560 Boone Ave. in the Bronx, Stahl-Meyer has been making great hot dogs since 1836.
CAPUTO’S BAKERY:
Located at 329 Court Street between Sackett and Union Streets, Caputo’s is a family run baker founded in 1905.
JEVER PILSENER BEER:
Is brewed in Jever, Germany and imported into the US by Raven Brands, Inc.
Harry "Hey Chef" Hawk Tuesday, May 09, 2006
Saturday, April 15, 2006
We wanted to thank AJ Schnack, who writes in this BLOG for including a "link to the other Schnack BLOG"... ours!
Harry "Hey Chef" Hawk Saturday, April 15, 2006
Monday, April 03, 2006
BroomeDoggs a invention and collaboration with Jim Mamary, Tod Bullen and Harry Hawk has closed. Thanks to all of those who made it fun. Esp. Thanks to Time Out NY who just gave us a Critics Choice award!
It will live again..
Harry "Hey Chef" Hawk Monday, April 03, 2006
Tuesday, March 28, 2006
I'm pleased to announce that our $20.06 2fer (lunch or diner) special for Brooklyn's restaurant week will include RC Cola Gelato from il Laboratorio del Gelato.
Brooklyn Restaurant Week starts April 3rd.
Our menu feeds two people (2Fer) for lunch or dinner:
Starter:
Basket of 1/2 Onion Rings & 1/2 French Fries
Entree:
Includes a deep fried Biscuit Single. Our juicy tasty mini burger served with Schnack Sauce, Lettuce/Tomato, and Bacon on a deep fried Biscuit. This item is sliced in half for easy sharing.
Also included are a side of Garlic Greens and Garlic Mashed Potatoes.
Plus Choice (A or B):
a) 1.5 lbs of RC Cola Ribs. Pork ribs braised in RC Cola, Garlic and glazed with our BBQ Sauce.
b) BBQ Chicken Breasts (2 halves)*, Char-broiled and served with BBQ Sauce (glazed or on the side)
c) two Quad burgers with L&T
Dessert:
A scoop of RC Cola Gelato from il Laboratorio del Gelato*
Harry's Warm Chocolate and Banana Bread Pudding served with home made lemon caramel sauce.
Also included two glasses of fountain soda (or Swag Beer if available...).
* Available while supplies last.
Harry "Hey Chef" Hawk Tuesday, March 28, 2006
Wednesday, March 08, 2006
Our thoughts and best wishes go out to the family of Gordon Parks. We are sorry for your loss.
Harry "Hey Chef" Hawk Wednesday, March 08, 2006
Monday, March 06, 2006
Great day today! Went to the Food Show at the Javits Center with George Motz. Had fun running through the place trying out a lot of food and spices. Then George screen’d his movie and then we had a Q/A session. I was on the panel.
Harry "Hey Chef" Hawk Monday, March 06, 2006
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