As founders of the King Bee, a honeycomb vodka-based cocktail, it makes perfect sense to have St. John Frizell and Matthew Fleming as chefs for Edgemere Farm Honey Week dinner. Since 2009 these two have combined their prowesses as bartender and chef, respectively, to serve up biting drinks and renowned burger nights at their restaurant and bar, Fort Defiance, in Brooklyn's Red Hook. Following in the honeybee's flight trajectory, Fort Defiance doesn't go far for its menu's ingredients. With locally and responsibly sourced produce, dairy, and meats, an unparalleled quality is found on every plate.
To celebrate NYC's pollinators, and specifically the honeybees that frequent Rockaway's marshy and oceanic flora, Frizell and Fleming will be roasting a whole pig(!) with a chile-honey glaze right on the farm. Toss in a flair of Southern cooking and the unique maritime Edgemere Farm honey, this laid back dinner is not to be missed.
— BYO-PLATE —
To our Edgemere Farm Thursday dinner veterans, you guys are doing great with our new dishware procedure. Keep up the good work! For first timers, we ask you to bring your own plate to eat off of on September 11th. We hope you'll help us form a beautiful medley of plate ware, starting with one of your favorite (and reusable!) dishes.
— MENU & BEVERAGES —
Edgemere Farm Deviled Eggs with Fried Capers
Whole Roast Pasture-Raised Pig with Chile-Honey Glaze
(Pig sourced from Fleisher's Meats)
(Made with green beans, heirloom tomatoes, and sweet corn)
Edgemere Farm Salad
Honey-Themed Dessert (to be announced)
Rockaway Brewing Co. beer
Ginger-honey switchel (non-alcoholic)
Other beverages (to be announced)
— SCHEDULE —
Gates open at 6pm; first course will be served at 6:45
Rain date: Friday, September 12th
— ABOUT FORT DEFIANCE & THE CHEFS —
Fort Defiance is a restaurant located in the heart of beautiful downtown Red Hook, Brooklyn. Opened in 2009 by writer/bartender St. John Frizell, Fort Defiance serves breakfast, lunch, dinner, and brunch on weekends. Its seasonal American cuisine is prepared by executive chef Matthew Fleming.
Fort Defiance strives to source its meats, dairy, fruits, and vegetables locally and responsibly. All of the eggs and most of the seasonal fruits and vegetables come from Lancaster Farm Fresh Co-op, a nonprofit collective of organic family farms in Pennsylvania. Milk is from Battenkill Valley Creamery in Salem, NY, the freshest and tastiest milk available. Meat is bought from Pino Prime Meats, a hundred-year-old butcher shop in SoHo, right down the street from Grandaisy Bakery, where Fort Defiance's bread is baked.
— ABOUT FLEISHER'S MEATS —
Founded in 2004, Fleisher's Meats is inspired by the traditional, old-fashioned butcher shop. It offers meat free of hormones or antibiotics, and full of real farm flavor. Since that time, Fleisher's has become a nationally acclaimed butcher shop, still holding to that original aspiration. It follows a nose-to-tail cutting program, using every part of the animal.
All of Fleisher's products are sourced locally so that it can reduce its carbon footprint and support the local agricultural economy. All of the animals are primarily raised on a pesticide-free, grass-based diet, and never receive antibiotics or hormones. Animals raised in a sustainable way, combined with cutting expertise will make every taste of Fleisher's beef, pork, lamb, poultry, or sausage among your favorite food experiences.
— DIRECTIONS TO EDGEMERE FARM —
If you plan to arrive by public transportation, take the A-train heading towards Far Rockaway and get off at the Beach 44th Street Station. You will see yellow sandwich board signs for Edgemere Farm once you get to street level.