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Chefs Dining Featured Restaurants

How Black Seed Defines Its Bagels

New Yorkers love their bagels, and Black Seed is one of the hottest bagel joints to join the market in the last five years. Since their opening in 2014, James Beard-nominated head baker Dianna Daoheung has been making a unique bagel that combines New York and Montreal styles. We talked with Dianna about Black Seed’s personal style, how they stand out in New York’s competitive bagel market, and their beloved monthly chef collaborations.

Downtown: In such a bagel saturated city, how did you decide to start Black Seed? 

Dianna Daoheung: Five years ago, Matt Kliegman and Noah Bernamoff (Black Seed’s owners) were having beers and discussing the sad of a state the bagel world. They decided to do something about it by opening up a shop. That’s when they brought me in to create the perfect hybrid bagel that uses both NYC and Montreal techniques and traditions.

Downtown: How do you categorize your bagels or why can’t they be categorized? 

DD: We like to say they are a perfect hybrid of a Montreal and NYC bagel. The dough is very NYC, but the cooking methods (using wood-fired oven and boiling in a honey-water solution before baking) are very much Montreal. 

Downtown: How did you develop the recipe? 

DD: I did a lot of tasting, traveling, experimenting, and trailing at some amazing shops. 

Downtown: Is anyone else doing something similar to your NYC/Montreal hybrid bagels? 

DD: There was a shop about six years ago but they shut down. I wouldn’t be surprised if there was, but not that I know of. 

Downtown: Did you expect to gain such a cult following? 

DD: I 100% did not expect a cult following. I am still so flattered by the devotion people have for our bagels. Seeing people willing to stand in line for something you created is such an amazing feeling. 

Downtown: How did the chef collaborations come to be?

DD: This all started when I noticed chefs coming in daily before their restaurant shifts. As the chefs and I would talk “shop,” they would often comment on their dream bagel, so for fun we started created weekly specials based on their creations. We have now expanded it to monthlong.

Downtown: What has been one of your favorite specials? 

DD: Oh man, that’s like asking which kid is your favorite! There honestly have been so many. But I guess if I have to pick, I would say the Baogel (a Chinese pork bun, where we used bagel dough to create the outside). It created a lot of buzz and was a product that I grew up with. 

Downtown: How do you choose who to collaborate with? 

DD: We choose chefs that have a similar ethos in business as we do and whose foods truly inspire us. Luckily the industry is very tightly knit so we all have six degrees of separation to connect us. 

Downtown: What is the development process like for a collaboration? 

DD: I give certain guidelines to the chefs (this is important due to kitchen equipment we have in the shops). They then shoot me back some ideas, and I will let them know what works and what does not. I will then start to experiment based on their ideas and then take the samples to them. From there, we photograph it and then announce it to the world! 

Be sure to check out this month’s collaboration with Violet, the new Rhode Island style pizza spot from the Pizza Loves Emily group. The special sandwich is made with chorizo, fried egg, melted provolone cheese, and grilled and sautéed kale then topped with sliced banana peppers and served on an everything bagel.

Categories
Dining Featured News

Zucker’s Bagels Pledges 200,000 Bagels to The Bowery Mission

This year, Zucker’s Bagels has pledged to donate 200,000 bagels to The Bowery MissionZucker’s Bagels, a 12-year old business with four locations in New York City, has been donating a breakfast of freshly-baked bagels to The Mission on a weekly basis for the past 9 years. This year, co-owners Matt Pomerantz and Dan Pace decided to increase their commitment to the cause: they will be donating hand-rolled fresh bagels each day, to be served at The Bowery Mission’s nine centers across New York City. In total, Zucker’s plans to provide more than 200,000 bagels to The Bowery Mission by the end of this calendar year.

The Bowery Mission recently merged with the New York City Rescue Mission and Goodwill Rescue Mission and together, they serve more than 650,000 meals to hungry and homeless New Yorkers each year.

Photo by Liz Clayman

“We have long felt responsible to help New Yorkers in need get a good meal. We’ve always been happy to support The Bowery Mission, and as our business has grown over the years, we want to increase our efforts,” says Matt Pomerantz, founder and co-owner of Zucker’s Bagels.

“With more than 70,000 homeless people in New York City – up 80% from 10 years ago – The Bowery Mission’s services are more important than ever. These services would not be possible without the generous support of dedicated partners like Zucker’s Bagels. With their help, we are able to serve well-rounded breakfasts across multiple campuses throughout the New York metro area and reduce meal costs,” shared David P. Jones, President & CEO, The Bowery Mission.   

Categories
Featured

Mother’s Day Gift Idea: DIY Kits

Cinco De Mayo is just a few weekends away, as is Mother’s Day. For the maternal figure in your life who knows their way around a kitchen, here are two gifts that will undoubtedly keep giving:

1) Brooklyn Brew Shop’s Jalepeño Saison Beer Kit

All of Brooklyn Brew Shop’s kits — including the Jalepeño Saison edition — are designed for use on a standard kitchen stove and use real ingredients instead of the less flavorful extracts and additives typical in other homebrewing kits. Brewed with fresh jalapeños and agave nectar, the company’s Jalepeño Saison is brilliantly-balanced, providing a peppery punch of flavor to kick your party into a full-out fiesta. Seeking something less spicy? Then check out the Chocolate Maple Porter, BrewDog Punk UPA, Chestnut Brown Ale , Oatmeal Stout or Hard Cider Kit instead. Priced at $40.

2) FarmSteady’s Mexican Fresh Cheese Making Kit

No Cinco De Mayo celebration is complete without cheese, of course. While traditional Mexican cheeses can be difficult to find in most New York grocery stores, they are both delicious and simple to make in the comfort of your own kitchen, provided you have the right ingredients on-hand. FarmSteady’s brand new Mexican Fresh Cheese Making Kit helps you impress your guests and keep things fresh by equipping you with everything needed to make creamy queso creations like Queso Oaxaca, Queso Fresco, and Queso Panela — just add fresh milk! FarmSteady also offers Italian Fresh Cheese and Everything Bagel & Cream Cheese kits for those looking beyond the upcoming May holidays.

Categories
Culture Entertainment

Matt Kirsch on life as a TV writer, what he misses about New York & what’s coming up for him

Matt Kirsch (left) & Alden Ford (right)
Matt Kirsch (left) & Alden Ford

In earning his living as a comedy writer, Matt Kirsch has what many would consider to be a dream job. As a staff writer for Triumph’s Election Special 2016, Matt was recently nominated for a Primetime Emmy. Prior to his work with Triumph The Insult Comic Dog, Matt contributed to nearly 300 episodes of the Late Show With David Letterman, writing for Letterman from 2013 through the groundbreaking talk show’s 2015 finale.

Prior to his work on late night television, Matt created Duder. A web series long before Hulu, Netflix and Amazon Prime were creating web-only content, three seasons of Duder were produced. The show was a Webby honoree in 2009 for Best Long Form Comedy and went on to win Best Comedy at the 2011 New York Television Festival. Now based in Los Angeles, the Yale graduate is currently writing for Disjointed, the forthcoming Netflix series starring Kathy Bates and produced by Chuck Lorre.

Downtown caught up with Matt for some Q&A, attempting to learn about the everyday life of an acclaimed comedy writer. Matt can be followed on Twitter via @HeyMattKirsch, while Duder remains posted online at www.duder.com.

I know that you wrote plays and produced an online series before that was a common gig, but what was your first paid writing gig?

Matt Kirsch: I worked for The Onion for about four years and contributed headlines for the paper and story ideas for the IFC show. When The Onion moved to Chicago, the bulk of the editorial staff left, and we started this web project with Adult Swim called Thing X. That was my first official writing gig.

What was the first writing gig you had in which it was clear that this was a career instead of another one-off gig?

MK: Getting the Letterman job was exciting just because it feels like you won the lottery — there’s so much chance and circumstance that goes into hiring for these gigs. But I think getting signed by an agent, which happened about a year before Letterman, strangely made things feel more real for me. Once you have someone working for you and it’s in her best interest for you to get jobs and keep working, it starts to feel more like a career, for better or for worse.

Was there a mentor or someone early on that helped you move forward in your career?

MK: Definitely my playwriting professors in college — Deb Margolin and Toni Dorfman — were hugely influential just in my helping me find my voice and gaining confidence. And there were so many ridiculously talented writers at The Onion that I learned from and helped me out: Joe Randazzo, John Harris, Joe Garden, Chris Karwowski, Carol Kolb, Dan Guterman, and tons others.

Did you always want to be a writer rather than a stand-up or on-screen performer?

MK: Yeah, for the most part. I had a lot of fun acting in my web series, Duder, mostly because I was playing a version of myself, and when you write it, it’s pretty easy to memorize.

What is the hardest part of your job? Is it coming up with material?

MK: One challenging thing is just fighting the urge for your brain to turn off and relax at any point during the work day, because you mostly have to stay in it. One minute you’re pitching story arc ideas, then you have to switch gears and figure out the best line for some guy to say when he’s being chased out of a bathroom, etc.

On the other hand, what is your favorite part of what you do?

MK: I love just being in the room with funny, talented people, riffing and figuring out minutia about story stuff.

Do you feel that there are any misconceptions about life as a writer?

MK: Hmm, not sure what the stereotypes are exactly, but it’s more collaborative and you’re a little more invisible than some people might think, which is what I like about it. You’re all kind of working as a hive mind, but that’s just my experience, lots of shows are different.

Is there an accomplishment that you’re most proud of as a writer?

MK: I’d say my web series Duder, just because I somehow had the drive to make this thing happen for zero money and convince my friends to work with me for zero money. And it became this messy, unfiltered download of my brain at that particular time in my life.

Having written in both New York and Los Angeles writer rooms, is the experience of writing different between those two cities?

MK: Not a ton of difference — we just complain about different things.

It’s sort of a hack question to ask where writers get their ideas from, but in your case, what is your routine like when it comes to getting creative? Do you treat it as a 9-to-5 where you write every day? Are you more based in writing only when inspiration hits?

MK: Yeah, that is a hack question. Jesus, Darren. (laughs) No seriously, you have to be as disciplined as you can and just write all the time, rather than waiting for inspiration to hit. It’s just a muscle that needs to be exercised regularly — and you never know what will come out at any given time and whether it will be useful or not. With that said, my level of discipline definitely differs whether I have a full-time gig or not and how tired I am at the end of the day.

https://www.youtube.com/watch?v=IumyT__2UPo

What are you currently working on now?

MK: I’m writing on a new Netflix show called Disjointed, which should be out in June.

When not busy with writing, how do you like to spend your free time?

MK: I like to hike — which is so much easier to do in L.A. than New York — hang out with our dogs, play video games and cards and board games, and that’s it.

Is there anything you miss about living in New York?

MK: Yeah, lots. Bagels mostly. Walking to a bar in less than 25 minutes. Public transit. And lots of people that still out there.

Do you often run into folks from Long Island while out in Los Angeles?

MK: All the time! There are two writers from Long Island just on my staff, and one is actually from Merrick, though he went to Calhoun [High School]. I know, gross. (laughs)

Finally, Matt, any last words for the kids?

MK: My advice would be: Just write a lot of stuff and don’t just write it, produce it. There’s nothing more important than developing your voice and having something you can show people that showcases your voice. And it doesn’t matter if it’s raw and super low-budget.

Categories
Culture Events Living

GOGO THIS WEEK FOR DOWNTOWN: Monday, Aug. 15-Monday, Aug. 22

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Photo: Courtesy of Pixabay.com

Gogobot is an innovative planning tool that tailors recommendations for places to stay, eat and play to your specific tastes. It also allows you to share your great experiences with people who have the same interests as you; people in your “tribes.”

Gogobot’s GoGo This Week feature empowers you to discover and take advantage of great events, openings and exhibits throughout the city each week. Visit the website or download the app for more GoGo This Week upcoming events.

Here are some exciting events and sites to check out in downtown New York this week, courtesy of Gogobot:

 

1. Innovative Bagels and Bialys
Kossar’s Bagels and Bialys (Lower East Side)
8:00 AM to 6:00 PM (daily)

To celebrate national sandwich month, Kossar’s Bagels & Bialys is partnering with local businesses to create elaborate and very tasty New York style sandwiches. This Sunday wraps up the collaboration with Ivan Ramen, but this week you can bite into a Fung Tu‘s Smoked Chicken Sandwich, a garlic-chive-sesame pretzel, smoked chicken with Szechuan spices, avocado, lettuce, tomato and matchstick potatoes. The following week check out Justin Warner‘s Foie Gras Sandwich. Through Aug. 31.

 

2. Weekends with Fellini
IFC (West Village)
Friday, Aug. 19 – Sunday, Aug. 21 at 11:00 AM

As film and lovers and italophiles, we would not miss the rare opportunity to spend the weekend with Italian film boss, Mr. Fellini. This weekend the IFC will screen Roma as part of an 11-film retrospective running through Sept. 25. Tickets: $8

 

3. Margarita March
Parkside Lounge (Lower East Side)
Saturday, Aug. 20 – Sunday, Aug. 21 from 12:00 PM to 10:00 PM

We doubt those taking part in the Margarita March will do any actual marching (the kind that would require  coordination and regular measured steps) as a ticket to this downtown bar hop entitles participants to 8 tequila drinks at 8 different bars. Tickets: $65

 

4. Blues BBQ
Hudson River Park, Pier 97 (Chelsea)
Saturday, Aug. 20 at 2:00 PM

Nothing goes better with a plate of smoky BBQ than side of the Blues. Get your fill of BBQ from the city’s finest BBQ spots (Arrogant Swine, Dinosaur Bar-B-Que, Fort Gansevoort BBQ and Mighty Quinn’s Barbecue) while listening to sweet sounds of Gaye and the Wild Rutz, Cash Box Kings, Bernard Allison and others. FREE!

 

5. India Day Parade
Madison Avenue East 38th-East 23rd
Sunday, Aug. 21 from 12-6pm

The India Day Parade in New York  is the largest parade formed by Indians abroad. A slew of cultural programs, performances and foods will represent the diversity of Indian cultures and language present in New York. FREE!

 

6. Battle Of The Burger
South Street Seaport (Financial District)
Thursday, Aug. 18 from 5- 7pm or 8- 10pm

Time Out New York’s Battle Of The Burger is a chance to taste 20 of the city’s best burgers (among them Black Tap, The Breslin, The Dutch and The Clocktower) and guzzle plenty of free Budweiser beer! Tickets: $50 (for ages 21+)

 

7. New Shopping Center
The Westfield World Trade Center (Financial District)
Tuesday, Aug. 16 from 12-9pm (regular hours 10am-9pm)

If you’re looking to escape the heat but not the opportunity to do some shopping and eat awesome food, then swing for the grand opening of Westfield World Trade Center. So far the center will house Apple, Aesop, Kusmi Tea, Links, Eataly and a host of other trendy businesses. “Shop. Eat. Drink. Play. All under one magnificent roof.”

 

If you know of great events happening in your neck of the woods that might be a fit for a future GoGo This Week column, please send details about the event to events@gogobot.com

– Courtesy of Gogobot

Westfield: 4 World Trade Center from Silverstein Properties on Vimeo.

Categories
Dining Health Nutrition

Skinny Pizza: Big Flavor

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Calorically-rich and temptingly mouth-watering foods like doughnuts, pizza and bagels are part of what make New York City, well, New York City. But no one likes the guilt-laden feeling after you lick the last bit of shiny grease from your fingers. Skinny Pizza strives to eliminate that feeling.

Brookfield-Place-Hudson-Eats-Skinny-Pizza-pizza

Skinny Pizza’s trademark crust is thin and delightfully-crispy, unlike a traditional thick and chewy New York City pizza crust. Although the dough is rolled thin, the level of flavor is not depleted, instead enhancing the holy combination of gooey cheese and tomato. The company also uses organic tomatoes for their sauce, naturally-grown toppings, and no preservative or additives. Along with natural ingredients, the majority of pizzas on the menu are also made with skim cheeses and are low in calories. I gleefully ate three slices of pizza for lunch and instead of feeling like an afternoon nap, I was pleasantly-full and ready to continue my day.

Skinny Pizza’s menu also boasts a wide variety of pastas and sauces as well as soups, salads and piadas. Skinny Pizza is located in Brookfield place, a central landmark of Downtown Manhattan.

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Taking over the health food scene, Arctic Zero, Halo Top and even trends like scooping your bagels are converting foods widely known as “bad for you” into guiltless meals. Skinny Pizza has hopped aboard the fit and trim bandwagon, serving pizza that doesn’t sacrifice health and won’t make your day into a cheat day.