We’ve got your Smor­gas­burg game plan.

Brook­lyn’s week­end food fest is back this Satur­day and Sun­day.

Metro USA (New York) - - Front Page - EVA KIS @thi­siskis eva.kis@metro.us

It’s not spring un­til Smor­gas­burg comes out of hi­ber­na­tion, which hap­pens this week­end at Wil­liams­burg’s East River State Park on Satur­day and Prospect Park on Sun­day.

This year, the week­end food fest re­ceived about 300 ap­pli­cants, with just 24 be­ing ac­cepted af­ter pass­ing a taste test for co-founders Eric Demby and Jonathan But­ler. “We had what we think was our most com­pet­i­tive and high­est-qual­ity round of ap­pli­cants,” says Demby.

Smor­gas­burg is also striv­ing to be “a ze­rowaste event,” with no bot­tles or cans sold. Guests will be able to re­fill (hope­fully reusable) bot­tles at fil­tered­wa­ter sta­tions on site. The mar­ket has also banned high-fructose corn syrup drinks, en­cour­ag­ing ven­dors to make their own health­ier re­fresh­ments.

Ready to start the sea­son? We got to try 16 of the new ven­dors at a pre­view event, and picked our fa­vorites to look for this sea­son.

Burger Supreme

We haven’t tasted a burger that comes close to the addictive sim­plic­ity of Shake Shack un­til now. Mark An­drew Gravel’s burger has been no­ticed by Mis­sion Cantina and the Charleston Wine & Food Fes­ti­val. A Fleish­ers beef patty gets a nice sear on a grid­dle, then a squirt of “onion pickle wa­ter” be­fore the flip. “The steam pushes the fla­vor back up through the meat and bun,” he ex­plains. Topped with a slice of white Amer­i­can cheese and mus­tard­based spe­cial sauce on a Martin’s potato roll, it’s just $10 with a side of Old Bay fries. Satur­day only, burg­er­supreme.com

Roll Play Viet Noms

Hoi Nguyen spent 15 years in his fam­ily’s Bos­ton cater­ing busi­ness be­fore bring­ing his Viet­namese rice-pa­per­wrapped spring rolls to Brook­lyn. They’re filled with a choice of proteins sur­rounded by rice ver­mi­celli noo­dles, pick­led car­rots, daikon, mint, basil and a fried won­ton stick for tex­ture. But it’s the sauces you’ll go crazy for, es­pe­cially the red pep­per gin­ger “sexy sauce.” Satur­days only, rollplaynyc.com

Des­ti­na­tion Dumplings

Ev­ery­thing is bet­ter when wrapped in­side a dumpling, right? That’s the premise of this new global dumpling stall. “We just wanted to show­case our fa­vorite foods go­ing up in Queens,” say owner-chefs Tris­tan and An­drew, with re­sults like crispy tri­an­gles of Pek­ing duck driz­zled with hoisin sauce and bite-size satchels of jerk chicken and pineap­ple salsa. Both days, des­ti­na­tion­dumplings.com

Ube Kitchen

Filipino desserts are color­ful and de­li­cious, but of­ten full of sugar and other sweet ad­di­tives. Turns out they’re not at all nec­es­sary, as Ube Kitchen’s light and creamy halo halo or their delicate chia pud­ding in a waf­fle bowl, proves. The desserts are all sweet­ened only with chunks of fruit and ice creams made in-house. Both days, face­book.com/ ubek­itchen

Strange Fla­vor Burger Shack

Long­time friends Bill McGovern and Matt Klein are al­ready mak­ing pretty clas­sic pub fare at their pop-up restau­rant in­side Bush­wick’s The John­sons bar. For their Smor­gas­burg de­but, “we de­cided to serve more out-there food,” land­ing on a Sichuan-in­flu­enced burger with brisket braised in mapo tofu spices, with a cilantroscal­lion mix, a tofu puff and house­made sesame bun. The fla­vor starts out complex but mild, build­ing as you eat. “We use Sichuan pep­per­corn oil,” McGovern ex­plains. “It changes your palate and it gives it a le­mony fresh­ness so you can taste ev­ery­thing, so be­cause of that the brisket stays lighter.” Satur­days, strange­fla­vorbk.com

John’s Juice

The next In­sta­gram star of the mar­ket is surely this all-nat­u­ral juice stand that uses the husks of or­anges, grape­fruits, water­melon, pineap­ples and drag­on­fruit as the ves­sel for their fresh juices. The fruit is cored and blended to or­der, then mixed with fla­vor­ings like gin­ger syrup and seltzer wa­ter for a gor­geous and all-nat­u­ral re­fresher on hot days. Both days, face­book.com/pg/ John­sJuiceNyc



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