Where I'll Be: Smorgasburg

I'm excited.  SUPER excited. This weekend the Brooklyn Flea is launching their new weekend market called Smorgasburg!  Smorgasburg bills itself as a hybrid of sorts.  It will be part farmers market featuring 20 local farms and part food festival with 100+ food vendors of the packaged, cooked, raw, Mason Jar'd, variety.

Here are some of the vendors that will be making an appearance this weekend:

  • Queen's Dahn Tu: Liza Queen, formerly of Greenpoint's Queen's Hideaway, returns from 2 years in Vietnam studying street food to debut her banh xeo (a Vietnamese crepe-style omelette), banh trang tron (a shredded rice paper, green mango, and hard-boiled quail egg salad), and bun (rice vermicelli with grilled meat or vegetables).
  • Shorty Tang & Sons: Casey and Gilley Tang revive the cold sesame noodles their father Shorty made famous at his East Broadway restaurant Hwa Yuan.
  • La Buena: Alex Raij of El Quinto Pino and Txikito takes her famous gazpacho to market, to eat and to go.
  • King's Crumb: John Husby, a Momofuku Noodle Bar chef, Shane Feirstein, a Prime Meats bartender, and Mark Goldman debut their homemade biscuits, served with clotted cream and seasonal jams in the morning and fried chicken in the afternoon.
  • Nana's: Cecile Dyer, pastry chef at Pie 'n' Thighs, covers frozen bananas in chocolate, with coconut, sprinkles, or sea salt.
  • Tin Mustard: Tin Dizdarevic, a veteran of Craftbar, launches his new whole-grain mustard.
  • Speedy Romeo: Justin Bazdarich, a veteran of the Jean-Georges empire, debuts his hand-pulled mozzarella, with toppings such as salsa verde, fig-honey-almond, and oven-dried tomato-basil.

While the market will feature some well know vendors, they are actually positioning Smorgasburg as an incubator for "unknowns and seat-of-the-pants entrepreneurs introducing their “passion projects.” You can read more about the market here.  We'll be there Saturday morning.  Who wants to join us?