Producers & Products

Uncouth Vermouth

Uncouth Vermouth believes in transparency and commitment to sustainability. All ingredients are either foraged from untouched areas, or purchased from a farm that does not succomb to modification and is preferably non-profit. Farmers, not grocery stores. The middle of the woods, not Prospect Park. Your closest source isn't always your best source, but if you're willing to do your homework you can create a delicious, locally-sourced vermouth without a drop of sugar, no additives and/or preservatives. Seasonal ingredients produce seasonal flavors to pair with our isochronal meals.

MilkMade Ice Cream

MilkMade was not started with business pursuits in mind... rather, Diana Hardeman just wanted a better pint. After years of buying a-pint-a-night from her local bodega, she realized she was left increasingly unsatisfied - pints had shrunk, what was once ‘natural’ could no longer be labeled as such, and flavors weren’t aligned with her more adventurous palate.

Timmy O's Frozen Custard

Frozen Custard was invented, the story goes, in Coney Island, but it made its big splash at the Chicago World's Fair in 1933, and thereafter had quite a run in the Midwest. Richer, with egg yolks and milk fat, and denser than ice cream, and generally made at the point of service instead of stored, the real thing was mostly supplanted by Dairy Queen and other forms of commercial soft-serve during the Sixties.

Salumeria Biellese

Salumeria Biellese has been making artisanal salumi on the west side of Manhattan since it was founded by Ugo Buzzio, from the Piemontese village of Curino, near Biella, back in 1925. Ugo was joined in the business by his paesano Piero Fiorio, and today Ugo's son, Marc Buzzio, and Piero's sons-in-law, Paul Valetutti and Fouad Alsharif, carry on the tradition along with their sons, making Salumeria Biellese a third-generation family affair.

Tortilleria Nixtamal

Fernando Ruiz and Shauna Page founded Tortilleria Nixtamal to do no less than change New York's reputation for bad Mexican food, and to do it with the humblest but most basic of ingredients, the tortilla. But the tortilla depends on the masa — the dough made not of corn meal, but of soaked, ground corn — and the masa depends on the nixtamal — the whole corn treated with lime, just as the Aztecs did. They had to start by finding the one family farm in Illinois that could supply them with just the right white dent non-GMO corn... and as they say, el resto es historia.

Lucy's Whey

Lucy's Whey sells American Artisanal cheeses. They all made by hand, and all present "a distinctive flavor profile that reflects the animals, the region, and the ingenuity of the cheesemakers." The staff is passionate and knowledgeable, not only about the cheeses but about the intrinsic relationship between taste, terroir and healthy communities that is at the heart of Slow Food's ethic of food that is good, clean and fair. Full disclosure: One of those people is Chelsea Market store manager Amy Thompson, longtime member of the SFNYC leadership and our resident cheese expert.

Hot Bread Kitchen

 

Hot Bread Kitchen increases economic security for foreign-born and low-income women and men by opening access to the billion dollar specialty food industry. We do this through our culinary workforce and business incubation programs, Project Launch and HBK Incubates.

 

To help offset the cost of our training and to build esteem in the contribution of immigrants, we sell delicious multi-ethnic breads that are inspired by our bakers and the many countries that they come from.  We make it a priority to use local and organic ingredients.

Rick's Pick

Brine got into Rick Field’s blood at an early age. As a kid in the 70’s he made pickles with his parents in Vermont. "Pickling is fun," says Rick, and that’s why he started making pickles in his Brooklyn apartment in 1997, using local produce from the nearby Greenmarket. By 2004, Rick was winning pickle awards and he gave up his "day job" to become a professional pickler.

Red Jacket Orchards

Red Jacket is a family farm, now in its third generation, that produces over 20 varieties of apple, a range of summer fruits including berries, cherries and stone fruits, and a wonderful line of cold-pressed and unfiltered 100% fruit juices. Red Jacket employs Integrated Pest Management and is certified by the Food Alliance as a sustainable producer, and their integrated fruit business, including growing, storing, packing and shipping, keeps the supply chain as short as possible from farm to table.

Brooklyn Brewery

It's hard to enumerate everything the Brooklyn Brewery has done for Good, Clean and Fair food and drink in New York City.

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