A FUNDRAISER FOR NEW AMSTERDAM MARKET
Saturday, February 21, 2009
5:00pm - 8:00pm
New York, New York
Your generous support will help us start the market.
Founded on Oyster Shells
Saturday, February 21, 2009
5:00pm - 8:00pm
f/ocus Rental Gallery
599 11th Avenue
New York, New York
OYSTERS
Blue Points by Blue Island Seafood Group - Blue Point, NY
Chincoteagues by Toby Island Bay Oysters - Chincoteague Island, VA
Copps Island - Cedar Points by Norm Bloom and Son - Norwalk, CT
Mystics by Noank Aquaculture Cooperative - Groton, CT
Peconic Pearls by Aeros Cultured Oyster Company - Southold, NY
SHUCKERS
will include experts from
American Mussel Harvesters - Kingstown, RI
Stella Restaurant - at the Seaport - New York, NY
The Grand Central Oyster Bar - New York, NY
with
Dan Doyle, Jim Markow, Hugh Merwin,
Karen Rivara and Kari Rivara
BEER
a selection gravity-poured, cask conditioned local beers
sourced by Justin Philips of Beer Table - Brooklyn, NY
BREWER'S BREAD
by Rhonda Crosson, Artisan Baker
spent grains provided by Kelso Brewery of Brooklyn
flour and oven provided by the French Culinary Institute
BUTTER
from Cooperstown Cheese Company - Cooperstown, NY
sourced by Anne Saxelby, Cheesemonger - New York, NY
FISH CHOWDER AND WINTER VEGETABLE STEW
by Chef Ross Gill Home Restaurant - New York, NY
WINTER BAKED BEANS
by Eric Lapkin Sweet Deliverance NYC - Brooklyn, NY
PICKLED EGGS, SPROUTS, & MUSHROOMS
by Julie Farias Beer Table - Brooklyn, NY
PICKLED TURNIPS, SAUERKRAUT
by Chef Caroline Fidanza Marlow and Sons and Diner - Brooklyn, NY
SELTZER
by Gomberg Seltzer Works Brooklyn, NY
MUSIC
by the Frank Schaap Group
Frank Schaap, Guitar Eric Pakula, Saxophone Andrew Hall, Bass
BRIEF TALK
Robert LaValva, director of New Amsterdam Market
Mike Osinski, Widow's Hole Oyster Company - Greenport, NY
RAFFLE
to benefit New Amsterdam Market featuring great meals
at New York City restaurants and more
*
Founded on Oyster Shells
is the first benefit event organized by
the New Amsterdam Public Market Association
Proceeds from this event will help us establish a monthly market in this year 2009.
*
We thank the following for making this event possible:
EVENT SITE
David Goldsmith of f/ocus Rental Gallery
for his generous donation of his space
and
Victoria Dearing, photographer
for introducing us to David and for her enthusiasm and assistance.
OYSTERS
Blue Island Oyster Company – Blue Point, NY
Blue Island Oyster Farm is strategically located near the Fire Island Inlet in the Great South Bay. The Oyster Farm's proximity to the Atlantic Ocean via the Fire Island Inlet makes it an ideal location for raising oysters. The strong current, abundance of algae and phytoplankton, and select minerals in the Great South Bay create a perfect environment to cultivate the world famous Blue Point oyster. The Great South Bay has become famous throughout the world as the home of the Blue Point oyster.
In confirmation, the New York State Legislature
passed a law in 1908 stating “No person, firm or corporation shall sell or offer for sale any oysters, or label or brand any package containing oysters for shipment or sale, under the name of Blue Point oysters, other than oysters that have been cultivated in the waters of the Great South Bay in Suffolk County.” Blue Island Shellfish Farms is the only grower on earth of genuine Blue Point oysters.
Aeros Aquaculture Cooperative — Peconic Bay, NY
Peconic Pearls are the premium oysters grown by members of the Aeros Aquaculture Cooperative, whose members lease space from the Peconic Land Trust at Shellfisher preserve. Shellfisher Preserve was part of the former Shelter Island Oyster Company,
once owned by the Plock family. In 1995, the Peconic Land Trust helped the family preserve the site specifically for shellfish farming.
Mystic Oysters are grown by members of the Noank Aquaculture Cooperative in the clean waters of Fishers Island sound just south of Mystic, Connecticut. At first glance, Mystic Oysters have a distinctively “round” shape that comes from living on carefully managed beds. Their raised “ribs” give them a distinctive scalloped shape.
Norm Bloom and Son — Norwalk, CT
Norm Bloom and Son is located on the northern shores of Long Island Sound in Norwalk, Connecticut, the home of New England’s famous Oyster Festival.
Owned by Norman Bloom and operated in conjunction with his son, daughter and wife, among others, the business was established in the late 1940s by Bloom's father and uncle. Bloom has been involved since the late 1970s.
A nearly year-round business in Connecticut, Norm Bloom and Son
harvests approximately 200 bushels of clams and eastern oysters per day.
Toby Island Bay Oysters – Chincoteague Island, VA
Chincoteague oysters, distinctive, sweet and salty, are storied.
Once exported in large numbers to New York and Philadelphia, they were so popular that fistfights over who would get them first would erupt at the Fulton Fish Market.
But wild oyster stocks have declined near Chincoteague, as in many coastal areas. Small-scale oyster aquaculture is providing marine-based livelihoods for watermen, preserving a maritime lifestyle and trade— and preserving, even improving,
the marine environment. They are six partners: four are from an extended family whose Chincoteague roots go back many generations; the fifth is a retired engineer-turned-charter boat operator; and the sixth is a DC-based marine biologist. Two of their Chincoteaguers are 20-somethings who now, through this project, work on the water full-time.
SHUCKERS
Oysters were shucked by experts from:
American Mussel Harvesters
Stella Restaurant (at the Seaport)
The Grand Central Oyster Bar
with
Dan Doyle, Jim Markow, Hugh Merwin,
Karen Rivara and Kari Rivara
BEER
A selection of gravity-fed, cask conditioned beers
Will be sourced Justin Philips of Beer Table - Brooklyn, New York.
BREWER'S BREAD
For the first New Amsterdam Market benefit, Rhonda Crosson,
formerly the Head Baker for AQ Kafe, created a very special bread incorporating spent grains from Kelso Brewery of Brooklyn.
This bread perfectly illustrates Rhonda's passion for creating one-of-a-kind breads that are flavorful, hearty, and contain only healthful ingredients.
Rhonda began her culinary career as a line cook in metro Detroit before pursuing an interest in bread baking. Since then, she has worked at AQ Kafe, Bouchon Bakery, and Amy's Bread in New York, as well as Zingerman's Bakehouse in Michigan. Rhonda holds a degree in biochemistry from Bates College, as well as diplomas in
culinary arts and bread baking from the French Culinary Institute.
Rhonda is currently seeking new bread-related opportunities.
She can be reached via email: rmcrosson [at] yahoo.com
The Brewer's Bread will be baked at the French Culinary Institute in New York City,
which has generously donated bread flour and use of its ovens.
BUTTER
A new Butter from Cooperstown Cheese Company
was provided by Anne Saxelby, cheesemonger.
FISH CHOWDER AND WINTER VEGETABLE STEW
Was made by chef Ross Gill of Home Restaurant.
PICKLES, KRAUT, AND MORE
made by Julie E. Farias chef: Beer Table
and
Caroline Fidanza, chef: Diner
MUSIC
by the Frank Schaap Group
Frank Schaap, Guitar
Eric Pakula, Saxophone
Andrew Hall,
Bass
WE ALSO THANK
Karen Bussen and Nicole Fazzini of Karen Bussen Events
Margo Gallagher of Classic Party Rentals
Claire Hartten
This benefit event - our first - was held to support our mission: to establish a permanent, indoor public market in the City of New York,
where purveyors such as butchers, grocers, mongers, and other vendors will source and sell food from the region.
By incubating and supporting these local businesses, New Amsterdam Market will provide additional outlets and opportunities for farmers too busy or too distant to attend New York's thriving Greenmarkets - a need made all the more critical
by the economic collapse.
Our aim in 2009 is to begin holding New Amsterdam Market once every month.
We have been speaking with the City about use of a public site in Lower Manhattan and are encouraged by this prospect. More news will follow!
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