Smorgasburg Announces 2017 Vendors
March 31, 2017
The line up of vendors for Smorgasburg Prospect Park has been revealed. This beloved outdoor food market, which takes place every Sunday at Breeze Hill in Prospect Park from April through October. Presented in partnership with Prospect Park Alliance, this outdoor food market features a range of cuisines from around the world presented by 100 local and regional food vendors.
This year at Smorgasburg, we celebrate the 150th Annivesary of Prospect Park with a special Brooklyn Brewery 150th Anniversary commemorative beer, Long Meadow Gold. This crisp pale ale will be available at Smorgasburg, and a portion of the proceeds will benefit Prospect Park Alliance in its mission to sustain, restore and advance the Park.
The following are new vendors for 2017:
All City Deli: Native New Yorker and a veteran of Estela, Mission Chinese, and Roberta’s, Andrew Keith is set on creating the perfect New York deli offerings: “The Perfect Bacon Egg and Cheese,” Japanese egg salad with potato chips on milk bread—elevated with seasonal ingredients and fun twists.
Baked Cheese Haus: Wisconsin artisanal cheesemakers serving melty, gooey Raclette sandwiches. The cheese is melted on a wheel and scraped across toasted baguette. Cheese up your Instagram feed.
Belmere Catering: Haitian dishes including “Haitian Freedom Soup,” made with pumpkin and veggies, plus, deep fried pork belly, and mushroom rice.
Burrito Juarez: Four friends from Ciudad Juarez have perfected their hometown burrito with handrolled fresh tortillas, delicious stew fillings, and no rice.
Buff Patty: Longtime Fort Greene patty shop joins the market with their namesake. Everything is made from from scratch, from dough to fillings.
Commissary Kitchen: Coming off of a three-year prison sentence, Albert Johnson (aka Prodigy from Mobb Deep) published a cookbook last year, Commissary Kitchen, with rules and recipes for prison cooking. He’s partnered with Eddie Huang’s Baohaus culinary team to serve dishes such as BBQ Chili Pie (served inside a Doritos bag, a la Frito Pie) at Smorgasburg.
Destination Dumplings: Two kids from Queens who make Chinese-style dumplings with inventive fillings, such as the jerk chicken dumpling with pineapple salsa, a lamb gyro dumpling with yuzu tzatziki and others.
Dulcinea Churros: Watch your churro get extruded, filled, and fried right in front of your face. Look out for churro ice cream sandwiches during the summer.
John’s Juice: Fresh juices made INSIDE the fruit skin/peel. Choose from orange, grapefruit, watermelon, or pineapple, and watch as it’s cored and blended to drink to order. Then turn heads with your cool OJ-filled orange.
Loata: Pecan sticky buns baked in Crown Heights, Brooklyn. The dough is infused with orange, filled with minced nuts, and topped with toasted pecans and butterscotch.
Ministry of Kaapi: Traditionally brewed South Indian cold coffee. Take home a (gorgeous) bottle/decanter of decoction, their extra concentrated Indian coffee.
Mission Ceviche: Peruvian ceviche made with your choice of fresh seafood cured with leche de tigre served alongside corn, sweet potatoes, and more. Refreshing and light in the summer heat!
Monsieur Tartare: Paris natives and recent transplants prepare a bistro staple with locally sourced beef for extreme freshness, served on sliced baguette.
Okonomi: Japanese savory pancakes topped with pork–a former vendor from Smorgasburg Queens.
Roll Play Viet Noms: Fresh Vietnamese summer rolls with a crispy twist inside. Also try the Viet Namchos on shrimp chips!
Rutte’s Dutch Waffles: The famous Dutch stroopwafel freshly made on the spot so it’s soft and extra gooey.
Supasit Thai Kitchen: Two types of Thai sausage, curry puffs, and other northern Thai specialties.
The Westbury Inn: Caribbean staples, including bake and shark, from their restaurant in Prospect-Lefferts Gardens.
Ube Kitchen: Filipino desserts and snacks, including a technicolor halo-halo with made from scratch ube ice cream, fresh fruit, toasted coconut flakes, and diced dragon fruit, served in a dragon fruit bowl. Vegan options. Healthy-ish!
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