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Smashing Burgers 001

My Love Affair with Burgers: Starting To Flip

I've helped sell more than 100,000 burgers and I've cooked them 5 times at the James Beard House. I also won the 2008 Burger Battle of the Boroughs. This is my story about my love affair with the hamburger. I've decided to start to tell this story because on Jan 17th 2015 I'll be cooking a burger pop-up in Brooklyn. If you are reading this before that date, you can buy some tickets and taste my burgers --> Jan 17, 2015 Tickets.
You can visit the Schnack Web Site which is still online, or check out the Blog. I mention the Gowanus Yacht Club in this episode, learn more here.

A Juicy well cooked, medium rare slider burger (a Schnackie) on a NY Handmade Breads Brioche bun.

This "Slide" ran at the local Clearview movie theater promoting Schnack burgers and meals.

A view inside of Schnack designed by James Mamary the most amazing restaurant designer I've ever met.

Check out this episode!

Pop Up Schnack!!

Dear friends of Schnack -- in the next month or so, working with Joios and Matt Bruck, we will be doing a pop-up Schnack "dinner".. 

Wondering what you would like to see on the menu? Thinking about all of the specials, and everything else? http://www.schnackdog.com/menu.html

A video (click here) and a few more pictures from Chefs Celebrate City Tech.

On March 13th, 2014 "Schnack" came to life again at Chefs Celebrate City Tech, a Brooklyn foodie event to raise scholarship funds for New York City College of Technology.

There were dozens of chefs including program alumni. My menu was simple. Schnackies w/ slice of fresh tomato, and a side of Spicy Schnack Slaw.

Today (March 12, 2014) I'm going over to New York City College of Technology to the Hospitality Managment Department to make Schnack Sauce, Schnack Salt & Schnack Slaw (spicy) for tomorrows Chefs Celebrate City Tech, hosted by @ChefLomonaco

To read more about the event click here

We are looking for this young lady; this picture was taken ~ 9 years ago. Anyway, here is a picture of our giant wiener.

RIP Christopher Meyer

Many longtime Schnack customers will remember Christopher Meyer who waited tables with us, etc. I'm sad to report that Kris Johnson forwarded this to me:

Police have identified the cyclist killed in an alleged hit and run early Monday morning in Williamsburg as 32-year-old Christopher Meyer..  http://gothamist.com/2013/11/19/cyclist_killed_in_possible_hit_run.php

Our thoughts and wishes go out to Christopher's family, friends and to his partner Jimmy.

On December 1, 2013 there will be a service for Christopher Meyer in Brooklyn.  https://www.facebook.com/ical/event.php?eid=324729321002336

The service will begin at 2:30 at the memorial site on Meeker Ave and Frost. A ghost bike will be placed there in his honor. His sister, Kimberly, will be saying a few words and there might be a few other speakers too. Depending on how many people show up for this portion, we might meet across the street from the memorial site. PLEASE BE CAREFUL WHEN ARRIVING THERE. IT IS AN INCREDIBLY BUSY ROAD.

Beer Cream Doughnut

We all loved the Beer Milk Shake.. and now the Beer Cream Doughnut comes to life at Leske's Bakery in Bay Ridge and Park Slope South. Chef Harry Hawk, who is the marketing manager and culinary consultant at Leske's (ME!!), is working on a special treat for Father's Day with Dogfish Head Indian Ale.

Limited quantities of the Beer Cream Doughnut will be on sale June 12-16. Find Leske's info on their website or on Facebook

Burger Party?

It's the Christmas season.. and that means parties. We can bring a burger party to your home or office.. starting at about $1,000... Schnack is closed, long live the Schnackie!

Harry Hawk Google+

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 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

Please help with my survey

I am completing my M.S. 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..

Free Burgers August 28th

I'm pleased to announce that on August 28, 2010 I'll be 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 chopped 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 increasingly 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 Sparkling 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 its 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 Venues 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:

Sparking Pointe

Koppert Cress

Snofrisk 

Chef Hawk at James Beard House

There are still tickets left for the NYC Food Film Festival kick-off cocktail party at the James Beard House this Thursday (June 3^rd).

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, ScottySmith. 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.

For tickets go to jamesbeard.org and click “Find a Table”

Food Film Festival

Hey, check out the NYC Food Film Festival..

I'll be cooking burgers on Sun June 27th under the Brooklyn Bridge.

NYC Food Film Festival

Schnack catering

Schnack Catering

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.

Beer Shakes and Milk Shakes

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/

Robert Lin

One of my first friends in NYC was NYU student Robert Lin. He is now in China preparing for his next role. click here

Root Beer

We have two styles of Root Beer now on draft...

From Abita (New Rrleans), 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.

Brooklyn means Music

We want to thank the group MJ & The Heretics for visiting Schnack last week for a pre-gig meal!

Super Bowl

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

Garlic Special

Valentine's Day Special...

It fights evil and is 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 Valentine's 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).

Dog Fish Head

Dog Fish Head Chicory Stout, once made year round, has become one of their seasonal brews, and now that the season has come and gone there 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 heard good things about chocolate 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 interestingly 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.

Red Hook Beach

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.

Changes

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..