Smorgasburg 2018 Vendors Announced
March 21, 2018
Smorgasburg Prospect Park, presented by Brooklyn Flea in partnership with Prospect Park Alliance, is ready to roll on starting April 1, with 100 food vendors each Sunday on Breeze Hill in Prospect Park.
The 2018 season marks the 10th anniversary of Brooklyn Flea, which began April 6, 2008, at Brooklyn Flea’s original Fort Greene location. Over the last decade, Brooklyn Flea has grown to become the biggest incubator of small businesses in New York City.
Smorgasburg is also one of the largest zero-waste events in America. Last season alone, 867,000 pounds of solid waste were diverted from landfills to compost through its markets, due in part by a ban on any canned or bottled beverages. This year, Smorgasburg will continue to provide free, cold-filtered water in compostable cups and more innovations are coming soon.
On the vendor front, this year there are more than a dozen exciting new additions to the market, including the debut of a fried-cookie-dough collaboration between market veterans Big Mozz and Do, and two Smorgasburg LA veterans expanding to Brooklyn. Among the new vendors:
504 HN Market: traditional Honduran baleadas, made with a fresh flour tortillas and topped with refried beans, Honduran cheese and cream, and avocado. Other varieties include eggs and chorizo.
Bonsai Kakigori: Perfectly fluffy Japanese shaved ice, made with a vintage machine imported from Japan, and flavored with housemade syrups and toppings. For the perfect light summer treat, try the Strawberries & Cream or the Matcha Persimmon. The texture is everything!
Btarts: Canada’s favorite dessert is now at Smorg! Btarts bakes the classic Canadian specialty, butter tarts, made with organic butter (of course!) and eggs, plus Canadian maple syrup.
Dashi Fried Chicken: Korean Fried Chicken (KFC) served with housemade dipping sauces and fried to order! Crispy, perfectly seasoned, and so delicious.
Frico Italia: A traditional Italian “pie” made with potatoes and three Italian cheeses then pan fried to create a crispy crust on the outside that gives way to a soft, creamy inside. Take one home or eat on the spot.
King St. Kitchen: Baked goods from a former pastry chef at Eleven Madison Park. Top sellers from her menu include a peanut butter + chocolate fudge brownie, golden oat cookies, and olive oil + citrus bundt, which is also gluten free.
PopdUp: Also from Smorgasburg Los Angeles (one of two new vendors!) PopdUp makes delicious cold brew teas. Tea leaves are sourced from a partner farm in Taiwan and steeped for 24 to 48 hours, depending on the variety.
Ya Ya Noodz: Szechuan rice noodles made from a machine imported from China, steamed and rolled with fillings like shrimp, pork, or butternut squash.
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