Tag Archives: Sustainable

Mouth Foods: Lovers of Artisanal & Small-Batch Producers and All Things Delicious

Mouth Foods Artisan Selections

I recently sat down with Craig Kanarick, CEO and founder of a delicious new start-up called Mouth Foods. The first time I looked at his website I wanted to grab a spoon and dive right in. Instead, I took him to coffee to digest the story of how someone left an executive seat at Razorfish, in favor of a small office piled high with jam jars and stoopwaffles.

Mouth Foods Headquarters

Mouth Foods Headquarters

We’ve all been there. Riding the corporate roller coaster, looking out the static windows with an unfocused stare, dreaming of our professional freedom. One day, Craig’s daydreaming eyes narrowed in on the French Culinary Institute’s smoke-breaking students across from his downtown office. Light bulb: “I want to leave this grind behind and go to culinary school.” Lucky for Craig, he just happens to be friends with Mario Batali, who quickly advised him that he would learn more jumping straight into a restaurant kitchen than spending months and thousands of dollars at FCI. Craig hung up his briefcase, grabbed his knives and jumped at the opportunity to help with prep and learn the inner workings of Babbo.

It was a weekend excursion to a Brooklyn shop, Marlow and Daughters, that was the second light bulb illuminating his path to launching Mouth Foods. As his children excitedly talked with the butcher and wanted to try all the hand-prepared products lining the cases and shop shelves, Craig realized it was difficult to get these treats unless they paid a visit to the depths of Brooklyn when they had the time. Small production artisans just want to produce – they don’t often think about distribution and when they do can often encounter difficulty winning the competition for shelf space. So how do we get our hands on these goods? And how do we share our favorite new bacon-chocolate discovery without having to stand in line at FedEx to send someone we love the pork-cacao confections that we have wrapped ourselves?

There have been a few online channels that have popped up – foodzie is one of the largest and have recently changed their focus to a subscription model. Gilt Taste is a lusty site that makes me drool for Spanish Mangalica Ham and White Truffle Cream…and also makes we wish I had eight figures in the bank account to afford those items.

Mouth Foods ViewEnter Mouth Foods. A beautifully designed site that showcases what’s in the jar with a bird’s-eye view that tells the mind to dive right in. Just launched in December, they are quickly adding products that live up to the philosophy of supporting small independent packaged food makers to grow their businesses. They are focused on the art and craft of local, sustainable business preparing foods and making food products and making it easier for the consumer to get a taste.

With the desire to support a start-up supporting the up-all-night small food producers of New York, I sent a package of intriguing bites ranging from a bacon toffee bar to ginger ale, to my cousin and did a face-time session with her when her surprise belated-Christmas package arrived. The local angle may not have resonated with her as much as it did with me – she has no idea who NY-based Nunu chocolates or Sour Puss Pickles is, but that didn’t stop her from gushing over every sip and bite of just plain old delicious handmade treats. And if she is interested {as I was} she can read about each of the makers on the site.

So what’s next for Mouth Foods? More products and more cities. And, in my opinion, I’d love to see a subscription model that brings Christmas morning to your doorstep on a regular basis. I don’t always want to go online when my craving hits, but I would like to receive a jar when Brooklyn Brine launches a new flavor. I want to be the first to try Nunu chocolates latest chocolate-covered X. And then I want to send a gift of all my favorites that I have personally tried to my network of friends and family. I want to be a tastemaker and I want Mouth Foods to be my discovery channel of all the best and newly launched artisanal goodness being brewed in the small, scattered storefronts throughout the country.

Need Quick Gift Ideas?
Choco-Lot Taster
Jackers and Crams Taster
Hot Stuff Taster
Pickle Town Taster
Nuts for You Taster
Snack Mouth Taster 

Mouth Foods Gift Tasters

Mouth Foods Gift Tasters

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Filed under NYC Best

Luke’s Low-Key Lobster Roll Licks Competition {And My Lips}

Luke's Lobster Roll

Luke's Lobster Roll

I’ve had many a lobster roll in NYC. It’s like the great burger debate — everyone always wants to know who tops the competition. So naturally I have made my way about town sampling each take on the warm-weather favorite — Mermaid Oyster Bar, Pearl Oyster Bar, Lure, Ed’s. But I was especially excited to see the UWS dining renaissance lure two new lobster shacks in the past month: Luke’s Lobster and Ditch Plains. This is a no-lose situation for a lobster lover to have two walking-distance destinations to visit, but I have to say I was especially excited to see Luke’s join the ‘hood.

Instead of a walk-in chinese take-out, we now have a walk-in Lobster counter. Nothing fancy — a few bar stools and a parchment-lined red plastic diner basket is all you really need to focus your attention more properly on the simple, but standout sammie. You order at the counter from a simple seafood, soda, soup and chip menu that is Maine-sourced, and in a matter of a few seconds dinner is served.

Luke’s was only started two years ago, but owner, Luke Holden, has long been connected to the Maine coastal waters. He sources all his lobster meat from his father’s sustainable Maine seafood company, making his the only roll that’s traceable from the sea floor to your plate {love this!} What’s truly special is the lobster is only graced with a small amount of mayo, lemon butter and a few “secret spices.”  Everything should have some secret spice on it in my opinion, but the true secret to why this particular lobster roll stands out amongst the crowd is the fresh sweet claw meat that is used for each roll. This is also why you pay far less than any other lobster shack since there is much more market demand for the tail meat. The best deal on the menu: for only $21 you can get half a lobster roll, half a shrimp roll, half a crab roll, a pair of Empress claws, Miss Vickie’s chips and a Maine Root soda!

The Skim: Now that the sun is starting to shine and Spring seems to finally be here, I say break out the plastic bib and get thee to Luke’s Lobster. They also deliver, so if you prefer to enjoy from the comfort of your stoop, divine lobster goodness is only a phone call away.

Map426 Amsterdam Avenue
Reservations: Not Taken
Phone: 212.877.8800

Other Warm Weather Winners:
Not so Standard Biergarten
Mission Dolores {Accomplished}: Great New Brooklyn Beer Garden
Community Food & Juice: Fresh & Fantastic Fare 

NYC Best: Summer Sausage & Other Seriously Good Eats @ Summerstage

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Filed under Eat Here!, NYC Best