A few weeks ago, Bed-Vyne Wine opened their doors and brought another great addition to our neighborhood. We dropped by for a bit and had an opportunity to speak with co-owner Michael Brooks. In our brief conversation with Michael, we were delighted to find a common thread and mindset of another small business owner wanting to build a community centered business and we shared the idea that perhaps we could partner on a wine tasting sometime.
Well, the time is just around the corner. Mark your calendars for Wednesday, November 16th. See the invite below for details.
We've been invited to share a taste of our menu. We came up with canape (small bites) versions of our tacos and added some mini-tamales in honor of the Texas holiday staple. I especially miss my friend Sarah's Grandma Queta's tamales. Nothing beats them, but we can try and remember them with our own efforts.
We'll be selling half-dozen bags of frozen tamales for your Thanksgiving and holiday needs for $15. Get them while you have a chance!
Chalupitas are mini chalupas, kinda of like fancy nachos. We take fresh yellow masa from Hot Bread Kitchen, make fried tortilla chips and top them with a variety of delicious, freshly made ingredients.
Our Chalupitas flavors:
- Black Beans and Millport Dairy Sharp Cheddar with Jalapeňos and Cilantro. Our black beans aren't those wussy hippie cousins most people are used to as we cook them with jalapenos and various spices. When combined with sharp cheddar cheese, it breaks conventions and destroys opinions of black beans as the ubiquitous blight of wraps near and far.
- Chipotle Chicken with Salsa Chipotlé and Pickled Red Onions. We braise our chicken legs and poach the breasts until just tender in a steamy broth of dried smoked jalapenos and a blend of spices that layer in the flavor. We reduce our líquido de coccíon, cooking liquid, and add it back to our chicken to yield the juiciest and most flavorful chicken taco you've ever met.
- Texican Chorizo. Like our founding chef, this takes a Mexican staple and introduces a Texas flair into a spicy yet not fiery loose mexican-style sausage. It is accompanied by our Almost Fuego salsa, our take on a traditional Mexican Salsa Roja, fiery with a hint of acidity. The most pronounced flavor stems from the dried 'chili de arbol', toasted in a hot pan before introduced to a blend of ingredients that gives it a sense of adventure without catching your house on fire.
- Made from fresh ground masa from Hot Bread Kitchen. We'll have very limited quantities of chipotlé chicken, chorizo, and beef picadíllo (made Arcadian Pastures' grass fed/finished beef). Try the canapes or bring them home for $15 per half dozen.
Pre-Thanksgiving Tasting Event Invitation
Invites you to:
A Pre-Thanksgiving Wine & Food Tasting
Featuring Wine & Food Pairings from Around the Globe
Wednesday, November 16th, 6:00 PM - 10:00 PM
Bed-Vyne Wine Shop
370 Tompkins Ave
Brooklyn, NY 11216
Please RSVP at firstname.lastname@example.org
30 wines from:
Argentina, Australia, Chile, France, Spain, Italy, Portugal, South Africa, New York, California, Washington.
Menu and Guest Chefs:
Sweet Potato Cornbread with Honey Ginger Butter CreamChef David Lee of The Chocodile Bakes
Jerk Chicken Leg QuarterChef Khem Brady
Chalupitas with Bean & Cheese, Chipotlé Chicken, and Chorizo & Mini Tamales
Chef Wayne Surber / Tracie Lee
Roasted Butternut Squash w/ zucchini,onion and cranberries; Forbidden Rice Pilaf
Five Spice Haitian Pulled Pork on Plaintain Chips w/ Pickled Onions & a Candied Yam CrispLa Caille Events: Chef Jean-Pierre Dominique / Varick Boyd
Organic Pumpkin Pie; Brown Butter Pecan Pie; Chocolate Pecan Pie