It's time for little piggies to go the market — the Flea food market. The popular Smorgasburg has returned. Every Saturday at the Williamsburg waterfront, or Sunday at the old Tobacco Warehouse in DUMBO, artisanal food lovers can get their fill and then some from dozens of vendors hawking everything from cookie-dough peanut butter to Bolivian sandwiches. This year, about 35 new food vendors are on offer. Here are seven of the tastiest (check vendor sites for weekend locations).
Perfect pairing
High-proof desserts at Butter & Scotch
butterandscotch.com
Self-proclaimed "drunk baker" Keavy Blueher dishes up a boozy Bananas Foster Trifle and other alcohol-infused treats at Butter & Scotch.
Homa Dashtaki and her dad, Goshtasb Dashtaki (whose white mustache inspired the brand), whip up creamy yogurts and top them with potato chips, bacon or other tidbits.
Keavy Blueher, 30, who's been at the Flea for years with her Kumquat Cupcakery, has teamed up with Allison Kave, 33, a fellow market vet with her First Prize Pies, to form Butter & Scotch. They call themselves the "drunk bakers" and plan to open a brick-and-mortar bar serving craft cocktails and tasty desserts in Crown Heights later this year. Until then, get a helping of the Bananas Foster Trifle ($5), before it sells out. It features bananas caramelized in dark rum and a little Cointreau and rum whipped cream. Don't expect to get drunk off these desserts, though. "You would probably feel like you had eaten too much sugar before you had eaten too much booze," says Kave.
Cultural Revolution
The White Moustache Yogurt
thewhitemoustacheyogurt.com
This family business shows off yogurt's naughty side, serving tangy Persian-style white stuff over potato chips and topping it all off with bacon ($6). Traditionalists can opt for thicker Greek-style yogurt with fruit and nuts ($6), but no matter what the accoutrements, the Dashtaki family's yogurt is a far cry from the supermarket varieties. Homa Dashtaki, 34, worked in finance until she was laid off in 2009. Now she makes yogurt just as her father taught her and packages it by hand in quaint glass jars, whose logo refers to dad's facial hair. Of her career change, Homa says, "I have one-sixteenth of the money [I used to have], but I'm so much happier."
Beyond beans
Chips and duck confit at El Gato Nacho
Christopher Davin, 26, and a cook at Egg in Williamsburg, and his fiancée, Jill Meerpohl, a manager at acclaimed sandwich spot Saltie, were watching "Monday Night Football" at a Bushwick bar and eating nachos last year when an idea struck them. "We were like . . . we can make better nachos than this," recalls Davin, and bam! El Gato Nacho was born. The couple takes nachos far beyond liquified fake cheese and sour cream. Chipsters can build their own nachos ($5 to $11) from gourmet ingredients like truffle cheese sauce, duck confit, pickled ramps and beef hearts. Every order is topped off with homemade hot sauce and salsa verde, radishes, cilantro, scallions, creme fraiche and pickled green peppers.
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