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Thursday, October 30, 2003
Well, we "soft-launched" a new brunch menu this past weekend. We think it worked out really well. 5 tasty selections all for $8.45 and at the same time, the entire regular menu is available for someone who just wants a good $4.50 Chili Cheese omelet! This is really something that we had wanted to do for a long time but it's really a big effort to introduce a new menu with entirely new ingredients that have to be sourced, purchased, stored and of course prepared.
The Schnack partners meet last week and we decided it was time to "get on with it." It was really easy, now a few months into our operation, pick the menu. A few things that we normally don't have like Smoked Salmon (we use Nova Tidbits (trimmings), and a few things we always have like lots of Jubilat bacon and vegetarian Duck.
Only time will tell if this menu works well enough to bring out more people on Sat and Sun AM into Schnack, but that is our objective here. We are trying to stay within our basic "flavor range" but come up with full brunch meal for a good price; we include a drink, unlimited coffee and/or tea and plenty of food!
Harry "Hey Chef" Hawk Thursday, October 30, 2003
Tuesday, October 28, 2003
This week until it runs out, we are serving Sorrell Soup. Also known as Schav, we are serving it warm with a few bits of cheese. In the Summer we will serve it cold with some chopped hard boiled egg.
Harry "Hey Chef" Hawk Tuesday, October 28, 2003
Friday, October 24, 2003
We are going to have a Ham Special this weekend as well... Details to follow but i'm picking up a 6 lb Ham from Jubilat today.
Harry "Hey Chef" Hawk Friday, October 24, 2003
We are getting ready to do a test launch of our new weekend Brunch specials. We will have 5 special brunch meals priced at $8.45 including a Mimosa or OJ, Coffee and/or Tea. The specials will include French Toast, Smoked Salmon, Onions and Eggs, A Vegan item, a hearty Polish breakfast and an all protein special (No Carbs)
Harry "Hey Chef" Hawk Friday, October 24, 2003
Thursday, October 23, 2003
Time Out NY has listed us in their NYC "Best Of" Eating Guide! We are also still listed in their regular listings for Brooklyn as a "Critics Choice." Thanks Time OUT!!!
Harry "Hey Chef" Hawk Thursday, October 23, 2003
Wednesday, October 22, 2003
On Halloween we will have some entertainment from 5pm to 7pm... Here is the "press release."
The Deedle Deedle Dees are a brand-new rock group. For kids!
Featuring the talents of Ulysses S. Dee, Innocent Dee, Valentino Dee, Friar Dee, and Gowanus Dee, the Deedle Deedle Dees sing songs about handwriting, historical villains, humpback whales, and other topics that need more songs sung about them. Country, punk, and traditional Mexican music all make their way into our sound, but the best way to describe our music is "catchy."
Don't miss the Deedle Deedle Dees' debut performance on Friday, October 31st (AKA Halloween) at Schnack. Our show is interactive so if you have instruments of your own, bring 'em!
Show starts at 5 p.m.
Our website, www.thedeedledeedledees.com, is still under construction, but if you'd like more info on the band, please write to Ulysses S. Dee at lloydmiller@mac.com.
Harry "Hey Chef" Hawk Wednesday, October 22, 2003
Monday, October 20, 2003
We have finished up the "spicy" Bigos but we still have a bit of the Hessian Stew left. We have decided to make the xtra spicy sausage part of the regular menu.
Harry "Hey Chef" Hawk Monday, October 20, 2003
Saturday, October 18, 2003
This weekend we are serving the last of our spicy Bigos and a Hesse region beef stew. In German it's "Hessisches Paprikafleisch" It's from the New German Cookbook by Jean Anderson and Hedy Wurz. It a wonderful stew of fresh lean chuck, mushrooms and onions served with French bread and some grill roasted corn. The mushrooms were our idea, it is traditionally made with green peppers.
Harry "Hey Chef" Hawk Saturday, October 18, 2003
Friday, October 17, 2003
Specials serve very different purposes for Chefs and restaurant owners. For some it's an opportunity to charge a lot of money for a dish that is often more rarefied than that on the regular menu. Other establishments use it to get rid of ingredients that are approaching the end of their shelf life. However, when I was growing up the special was something entirely different. It was something not normally available on the regular menu and was offered at a good value sometimes cheaper than regular menu items. In the NY dining scene of course specials are also a way of catering to regular clients who might be bored with the regular menu and of course foodies who are always craving something different.
At Schnack we run specials for many different reasons. When we get in fresh ingredients as mundane as lettuce or as nice as turkey breast we often like to reduce the price a bit sell as much as possible knowing we have enough in house and will not run out of it. We also like to be creative within the context of our "palate" of flavors; this has led to dishes like Knockwurst in Japanese curry with veggies over Japanese rice.
Which leads to a question we get often, which is, "what type of food do you sell?" The answer we most often give is simply American or even Brooklyn, but in truth we throw-in a bit of Eastern European like Polish and some Germany and even a bit of NYC Jewish.
For the last few weeks we have been running Bigos which is a very traditional Polish dish (Hunter Stew). We intend to be running German, Polish and various other Eastern European dishes all through out the fall and winter. When we get into the New Year, and Alan's TV show, Cooking in Brooklyn starts to air we expect to run most if not all the items from the TV show as specials.
Harry "Hey Chef" Hawk Friday, October 17, 2003
Wednesday, October 15, 2003
I think everyone knows we take our "Treats" very seriously at Schnack. So we are very excited about inviting the local kids down to Schnack for Trick or Treating. On Halloween we will be welcoming Trick or Treaters between 3pm and 6pm. About 5pm we are expecting some special musical guests who will be performing for the kids and their parents. More information about our musical guests will be available here shortly.
Harry "Hey Chef" Hawk Wednesday, October 15, 2003
Wednesday, October 08, 2003
Here's some press that I didn't see before. Perhaps that's why we were so busy earlier this evening...
The Village Voice writes, "Red Hook's latest dive SCHNÄCK utilizes sumptuous Stahl-Meyer franks, pink and moist and salty and fresh tasting, more aggressively flavored than most. Their tiny hamburgers—the same size as White Castle but much better tasting—are also worth checking out."
Harry "Hey Chef" Hawk Wednesday, October 08, 2003
We are going to celebrate Halloween at Schnack. From 3pm to 6pm we invite kids (and their parents) to stop by and "trick or treat." We will stay open xtra late until 3am (for food orders), and we will have Halloween inspired specials like caramel Apples. We will have $1 PBR's and many other treats, surprises and specials. We will also be doing our soon to be famous "beer shakes!"
Harry "Hey Chef" Hawk Wednesday, October 08, 2003
Monday, October 06, 2003
We have a few great specials for tomorrow. We have Meatloaf, Fresh Roast Beef w/ Garlic and a bit more Bigos left.
Harry "Hey Chef" Hawk Monday, October 06, 2003
Well, its' official. We are going to offering this month a Beer Shake make with a strong stout from Dog Head Fish. We have Drunk by chocolate and The thriller in vanilla. The price will be $3.75 and as odd as it sounds, it's really great! Available to all Schnack customers 21 and over.
Harry "Hey Chef" Hawk Monday, October 06, 2003
Sunday, October 05, 2003
The best news is that we sold out of all of the hot spicy sausage from Jubilat in less than 5 days. We have prepared a new batch of hot pepper, even hotter than before, with a few other tweaks and we will be bringing to Jubilat tomorrow so that they can get us the next batch of Sausage on Tues. or Wens.
We got a brief mention today in the NY Times in an article by Seth Kugel about http://www.addyourown.com/ where we are reviewed.
We are working hard on drafting the next vers. of our menu. It looks like Egg Creams are going away and Bread Pudding will be added. The bread pudding will sell for $3.25 and Egg Creams will still be available upon request for the same old price.
Harry "Hey Chef" Hawk Sunday, October 05, 2003
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