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Wednesday, October 27, 2004
Our Tour Dates for our Schnack Road Trip America 2005 is May 15th to Sept 24th. A new trip will start every Sunday. Please join us in May 2005 as we tour the country.
Harry "Hey Chef" Hawk Wednesday, October 27, 2004
This summer is going to be the Ultimate Road Trip Summer. Packing up the car or van and heading down highways with names like 10, 40, 80, and 95 and Routes like 66, 46 & 1. Along the way we will be packin' our bellies with some of the most interesting, strange and well loved food this side of the planet. Interested in coming along? ... it's easy just plan on visiting Schnack this summer.
We are doing our research now and expect to serve a variety of local food from around the country all summer long.
The books we are reading include:
Fast Food by John A Jakle
The Food of Paradise
by Rachel Laudan
Lost Amerca by Troy Paiva
Road Trip USA
by Jamie Jensen
Best American Recipes 2004-2005
by Fran McCullough
One Tank Trips Road Food, Ohio
by Neil Zurcher
The American Diner Cookbook
by Elizabeht McKeon
Retro Diner
by Linda Everett
Route 66 Cook Book
by Marian Clark
Roadfood
by Jane & Michael Stern
Harry "Hey Chef" Hawk Wednesday, October 27, 2004
Monday, October 25, 2004
Besides requests for some really good chicken wings the biggest request we have is for Mac N' Cheese.
After trying the excellent Mac'N Cheese from Mama Duke's on Oct 18th and seeing a recipe for Mac N' Cheese from "HOME" I have started to work shop our Mac N' Cheese. The inspiration comes from "HOME" who doesn't' bake it but rather they make it in a skillet to order. I've always imagined baking it and then trying to sell it out in one night because it just isn't as good the next day.
It's still very much a work in progress, but we will use Pasta, some type of Cheddar Cheese, blanched Onion and Tomato. We also have an option for the addition of any sausage. Hot Dog for the kids, Swojska for the adults.
We tasted it today in the kitchen, with some friends of Schnack and with a few guests. So far all thumbs up.
The main issue, since we will make it to order is can we produce it in 10 minutes or less?
Stay Tuned!!!
Harry "Hey Chef" Hawk Monday, October 25, 2004
Friday, October 22, 2004
First, it's hard to know what to call it. In the store, we call it a Beer Shake because it doesn't have any milk in it... that is added milk; of course there is some milk in the Ice Cream. But in the press, we it a Beer Milk Shake because otherwise people don't have any idea of what we are talking about!
So what's in it? It's really simple. Ice Cream and Beer. It's our really fresh and excellent ice cream from Perrys and DogFish Head Chicory Stout. FYI, World Wide Stout, when available, is better, but with a retail price of about $20 a bottle it is a bit out of the budget range we are use to.
So how do they make Chicory Stout? From the DogFish web site... "A dark beer made with a touch of roasted chicory, organic Mexican coffee, St. John's Wort, and licorice root. Brewed with whole-leaf Cascade and Fuggles hops, the grains include pale, wheat, roasted and oatmeal. We buy the coffee used in our Chicory Stout from the Oby Lee Coffee Roastery in Lewes."
Harry "Hey Chef" Hawk Friday, October 22, 2004
Tuesday, October 19, 2004
The Washington Oculus writes...
A quick guide to Carroll Gardens. Take the F or G train to Carroll Street.
1) Get a rice ball at the Italian Pork Store on Court Street near President Street. It’s a thick ball of ricotta cheese coated in rice and deep fried.
2) Go to Schnack (122 Union St. betw. Hicks and Columbia). Get $1 Pabst. Eat 99 cent mini burgers, yam fries and if you’re adventurous order the most expensive thing on the menu -- a Jubilat Swojska sausage for $3.50 -- all amid disaffected Brooklyn hipsters.
3) Wash all that down at the B61 bar on Columbia Street, named for the bus line that runs from Red Hook up through Williamsburg and Greenpoint. It’s a low key place on the far side of the Brooklyn-Queens Expressway near the waterfront but worth venturing out to.
Harry "Hey Chef" Hawk Tuesday, October 19, 2004
A Brooklyn Life BLOG writes,
"...the best burger I've had in all of New York is at Schnack. Unfortunately, my umbrella is no match for the remnants of hurricane Jeanne (see above picture of my "covered" subway station), and I didn't get out to take a photo of it. Schnack passes the crave test. I crave the unrivaled melt-in-your-mouth tenderness of its patties, the tangy Schnack sauce, the oozing melty cheese..."
Read the whole blog entry...
Harry "Hey Chef" Hawk Tuesday, October 19, 2004
Monday, October 18, 2004
First, thanks to James Reid and his students for being such a big help today with the "Brooklyn Eats" event and of course to the Brooklyn Chamber of Commerce for putting on the event in the first place...
That said, and like the Time OUT NY event a few weeks ago, it doesn't surprise anyone to learn that people go to an extra effort to make their food look interesting. Huge Floral Arrangements, hand woven baskets the side of Rhode Island, blinking lights, balloons and table cloths of many hues...
There is the Axiom, that if it looks good it is good... At Schnack we don't' exactly have a budget for transplanting small forests or ordering bountiful flower arrangements. We did bring 3 small bunches of flowers from Miss Lee (our Union St. Neighbor) and a few ears of colored Indian Corn. The award for the least unique presentation item goes to... Indian Corn. It seems everyone had an ear or two or a few dozen.
So while our booth was plain and our presentation less then sublime, we hit some solid runs with our Beer Shake. In a room filled with 1/2 dozen styles of Jerk Chicken, more Crab, Clam and Fish cakes than could be counted and at least as many shrimp dishes as well.. we stood out. Why? Because we had something people hadn't really tried before and something that made them actually think about food and what they think they might like and of course after tasting the beer shake perhaps finding out there are some things they like which they didn't expect that they would...
Other highlights? The Marriott Kitchens' jumbo shrimp with Bacon.. It was perfect and huge.. Truly JUMBO. Blue Ribbon's sushi and killer Mac'N Cheese from Mama Dukes!
Thanks to everyone who stopped by!!! We had a great time!!
Harry "Hey Chef" Hawk Monday, October 18, 2004
Thursday, October 14, 2004
It's official.
"Brooklyn's favorite Burger Joint, Schnack is MOVING to a larger location; we are selling our landmark store, fully fixtured with Beer & Wine Lic. $135k or best offer/Terms available. Call Jim @ 917 499 6019."
Harry "Hey Chef" Hawk Thursday, October 14, 2004
Wednesday, October 13, 2004
I found this link to the burger contest we did in the Spring of '04.
Nick DeSilvio took home the “Schnackie Award” this week when he devoured nine mini-hamburgers in six minutes, beating out his fellow longshoreman at the first-ever hamburger-eating contest on the Red Hook waterfront.
The full story is here.
Harry "Hey Chef" Hawk Wednesday, October 13, 2004
Monday, October 11, 2004
We have gotten a lot of millage out of being open late. We take food orders til 1am (every night), drink orders til 1:30 and close at 2am...
Here was a really nice review.
...
Upon arrival, our group of 8 was greeted by a friendly (yet appropriately sassy) server, who helped us arrange ourselves into a corner. Cozy and cute, Schnack is decorated with all manners of old-school Brooklyn memorabilia (murals, ads, soda bottles) and bright colors. A small, hand-lettered construction paper sign advertised free wi-fi access. After considering the menu (and hearing more than a few suggestions from the duo that directed us there) I settled on the ‘Schnackies’ (tiny burgers with a spicy special sauce), fries, and a chocolate shake.
...
Harry "Hey Chef" Hawk Monday, October 11, 2004
The NY Post has been really writting us up lately.. Here is the lastest..
THE SUPPER CLUBBERS
By ANDREA STRONG
--------------------------------------------------------------------------------
October 3, 2004 -- Oprah has done wonders for reading with her monthly Book Club, but with all due respect to the daytime diva, she's behind the times.
It's hard enough to get through the iPod manual, let alone a novel, and leisurely reading is taking a back seat to a more immediate pleasure - eating.
...
Every couple months, Hawk chooses an ethnic restaurant and leads a group of intrepid eaters through a five-course dinner, keeping the tab under $30 per person.
Hawk started the club two months ago by e-mailing like-minded friends and is seeking only those with a desire for dishes that might be "an acquired taste."
The first Brooklyn Food Club dinner was at Teeda, an authentic Thai spot on Columbia Streeet in Brooklyn where the feast included Todd Man Pla (fried fish cakes), sea scallops with curry sauce,and Thai custard with ice cream.
Brooklyn Food Club:
www.brooklynfoodclub.blogspot.com, or email harryhawk@gmail.com.
Harry "Hey Chef" Hawk Monday, October 11, 2004
A link back to the halcon and burger eating excess of summer!
http://www.brooklynpapers.com/html/issues/_vol27/27_20/27_20nets4.html
Harry "Hey Chef" Hawk Monday, October 11, 2004
Tuesday, October 05, 2004
For the Youth of day, a "time out" means standing in the corner or some other location being quiet and without outside stimulation; it's a punishment.
For the rest of us a Time Out is well, an adventure out side of our homes. Let me tell you it was a great adventure leaving our Schnack home in Brooklyn and going to the Time Out NY Eat NY event at 35th St. I mean, you had food ranging from Bouley to Schnack and from Alma to WD-50.
Thanks to everyone at Time Out including Emily, Rob, Amy and everyone else including all of the staff at the Event like Brian and Karry (Keri?, Carrie?) who keep us in top shape!
We served more than 1000 Beer Milkshakes from about 6:15 to 9:15! Wow!
See you next year!
Harry "Hey Chef" Hawk Tuesday, October 05, 2004
Friday, October 01, 2004
I'm up in Maine... near Deer Isle. Things have been great weather wise... which means a few nice days and not too much fog!
The first afternoon "on Island" we stopped over to Little Deer Isle at Eaton's Lobster Pool.. a "lobster shack" since the mid 60's that has evolved into a more inside and more upscale dinning... The original owner Gene Eaton is still around but sold the business last year. There a few changes like the relocation of the gift shop from one side of the place to the other and the addition of an actual bar and some micro brews.
The good news? The fried clams (whole, native) where amazing. Best I've ever had. The shore dinner, about 8 bucks when I was a kid was now $20 and the lobster barely a 1.25 lbs and a soft shell to boot (boo!) was, on the bright side, cooked within a second of perfect.
Other than that i've been of course cooking my own feasts with the except of a trip to Connie's. Overlooked by many as they explore the finer side of Island dinning Connie's offer great local favorites like fried or broiled haddock sandw., home made donuts and great fried fish!
Making some of your own lobster? Have some shells left over? Hmmm make some Lobster stock and make some Lobster Risto! Follow any Risto recipe
Harry "Hey Chef" Hawk Friday, October 01, 2004
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