Tag Archive for: hearth cooking

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Hearth Cooked Dinner by Chef Denzell Washington

Using fresh local ingredients, Chef Denzell is dedicated to reintroducing timeless tastes via techniques pioneered and perfected by those who came before us to lay the foundation of professional American cookery.

Our menu this week:
Pepperpot Stew (hearth smoked beef, bacon, cassava, peppers, spices, kale)
Famed as George Washington’s favorite, this is the soup that “won the Revolutionary War”!

Red Rice (simmered in chicken broth with parsnip and onion)
The nutty flavor of this reddish rice originated in West Africa and has the highest nutritional value of rice eaten with the germ intact.

“Accara” Blackeye Pea Fritters (with pickled carrot, shaved beet, jicama)
Representing resilience and blessings, black-eyed peas are a long standing symbol of good luck traditionally eaten at the start of the New Year!

Peanut Brittle (roasted Harlem peanuts, caramel, honey)
18th & 19th Century Black American ‘hucksters” (mobile food vendors with melodious siren calls) made and sold peanuts, candies and confessions like pralines and peanut brittle in port cities from New Orleans to Boston.

Get even more American food history when you pick up your meal at the Old Stone House from 5:30 pm – 6 pm on Saturday evening.

Suggested Wine Pairings
Each week our friends at Good Wine (A Food Lover’s Wine Shop) suggest the perfect pairings to complement key flavors from the menu! Visit them right across 5th Ave to see what wonderful wines they’ve chosen and you’ll receive 15% off with your hearth meal purchase!

About Chef Denzell:
Born and raised in New York City, Denzell’s career began at the age of 19, working in local restaurants in his Harlem neighborhood before attending culinary school. Denzell’s experience includes work at Morimoto, among other restaurants, as well as work with the Museum of Food and Drink (MOFAD) culinary team and as Chef in Residence at AgTech X. A champion on Food Network’s Chopped, Denzell is currently in mentorship with the James Hemings Society and studies with culinary history consultant, Tonya Hopkins ( a.k.a.” The Food Griot”) to help develop these seasonal, history-based menus and content for the Food & Public History program at the Old Stone House of Brooklyn.

Place your order here.
Follow @OldStoneHouseBklyn, @ChefDenzellWashington, and @TheFoodGriot for more info.

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Hearth Cooked Dinner by Chef Denzell Washington

Using fresh local ingredients, Chef Denzell is dedicated to reintroducing timeless tastes via techniques pioneered and perfected by those who came before us to lay the foundation of professional American cookery.

Menu for January 16, 2021:

Chicken with Dumplings (hearth-cooked chicken, corn dumplings, seasonal vegetables)

Glazed Buttered Carrots (hearty carrots softened in butter; glazed with honey and spices)

Crusty Whole Wheat Yeast Bread (baked in a Dutch oven over glowing coals)

Warm Gingerbread with Vanilla Frosting (gingerbread cake with clove & allspice; house-made vanilla frosting) ($5 extra)

This dinner is a staple of the renowned chef, Edna Lewis, whose exemplary style changed the world view of Southern cooking and its place in the history of American fine dining. We also celebrate Ms. Lewis’s strong connection to Brooklyn, where she helped reinvent the historic downtown Brooklyn restaurant, Gage & Tollner.

Get more American food history when you pick up your meal at the Old Stone House from 5:30 pm – 6 pm on Saturday evening.

Suggested Wine Pairings:
Each week our friends at Good Wine (A Food Lover’s Wine Shop) suggest the perfect pairings to complement key flavors from the menu! Visit them right across 5th Ave to see what wonderful wines they’ve chosen and you’ll receive 15% off with your hearth meal purchase!

About Chef Denzell:
Born and raised in New York City, Denzell’s career began at the age of 19, working in local restaurants in his Harlem neighborhood before attending culinary school. Denzell’s experience includes work at Morimoto, among other restaurants, as well as work with the Museum of Food and Drink (MOFAD) culinary team and as Chef in Residence at AgTech X. A champion on Food Network’s Chopped, Denzell is currently in mentorship with the James Hemings Society and studies with culinary history consultant, Tonya Hopkins ( a.k.a.” The Food Griot”) to help develop these seasonal, history-based menus and content for the Food & Public History program at the Old Stone House of Brooklyn.

Place your order here. Follow @OldStoneHouseBklyn, @ChefDenzellWashington, and @TheFoodGriot for more info.

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Hearth Cooked Dinner by Chef Denzell Washington

Using fresh local ingredients, Chef Denzell is dedicated to reintroducing timeless tastes via techniques pioneered and perfected by those who came before us to lay the foundation of professional American cookery.

Menu for January 23, 2021:

Pan Fried Cod Cakes (seasoned with Dijon & Old Bay)

Braised Cabbage (flavored with pork, onion, & spices)

Hasselback Potatoes (with shallot and herb compound butter)

Smoked Pear Galette (Bartlett pears with Bosc pear compote & pear liqueur in a buttery multi-grain crust), $5 extra

Get fascinating food history by Tonya Hopkins when you pick up your meal at the Old Stone House from 5:30 pm – 6 pm on Saturday evening.

Suggested Wine Pairings:
Each week our friends at Good Wine (A Food Lover’s Wine Shop) suggest the perfect pairings to complement key flavors from the menu! Visit them right across 5th Ave to see what wonderful wines they’ve chosen and you’ll receive 15% off with your hearth meal purchase!

About Chef Denzell:
Born and raised in New York City, Denzell’s career began at the age of 19, working in local restaurants in his Harlem neighborhood before attending culinary school. Denzell’s experience includes work at Morimoto, among other restaurants, as well as work with the Museum of Food and Drink (MOFAD) culinary team and as Chef in Residence at AgTech X. A champion on Food Network’s Chopped, Denzell is currently in mentorship with the James Hemings Society and studies with culinary history consultant, Tonya Hopkins ( a.k.a.” The Food Griot”) to help develop these seasonal, history-based menus and content for the Food & Public History program at the Old Stone House of Brooklyn.

Place your order here. Follow @OldStoneHouseBklyn, @ChefDenzellWashington, and @TheFoodGriot for more info.

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Hearth Cooked Dinner by Chef Denzell Washington

Using fresh local ingredients, Chef Denzell is dedicated to reintroducing timeless tastes via techniques pioneered and perfected by those who came before us to lay the foundation of professional American cookery.

Menu for January 30, 2021:

Smoked Herb Chicken with a Brandied Chestnut Sauce

Roasted Pear Salad with Honey Vinaigrette

Rosemary Macaroni and Cheese with Caramelized Shallots

Ginger and Brown Sugar Candied Sweet Potato Tart

Place your order here.

You’ll receive fascinating food history notes from Culinary Historian Tonya Hopkins included with your meal.

Pick up on Saturday between 6:00 – 6:30 pm.

Suggested Wine Pairings:
Each week our friends at Good Wine (A Food Lover’s Wine Shop) suggest the perfect pairings to complement key flavors from the menu! Visit them right across 5th Ave to see what wonderful wines they’ve chosen and you’ll receive 15% off with your hearth meal purchase!

About Chef Denzell:
Born and raised in New York City, Denzell’s career began at the age of 19, working in local restaurants in his Harlem neighborhood before attending culinary school. Denzell’s experience includes work at Morimoto, among other restaurants, as well as work with the Museum of Food and Drink (MOFAD) culinary team and as Chef in Residence at AgTech X. A champion on Food Network’s Chopped, Denzell is currently in mentorship with the James Hemings Society and studies with culinary history consultant, Tonya Hopkins ( a.k.a.” The Food Griot”) to help develop these seasonal, history-based menus and content for the Food & Public History program at the Old Stone House of Brooklyn.

Follow @OldStoneHouseBklyn, @ChefDenzellWashington, and @TheFoodGriot for more info.

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Hearth Cooked Dinner by Chef Denzell Washington

Using fresh local ingredients, Chef Denzell is dedicated to reintroducing timeless tastes via techniques pioneered and perfected by those who came before us to lay the foundation of professional American cookery.

Menu for February 27, 2021:

Three Bean Cassoulet with Caramelized Onions & Thyme

Crispy Catfish Hushpuppies with Smoked Salt & Herb Aioli

Collards & Kale Slaw

Roasted Apple Cobbler

Place your order on Eventbrite.

You’ll receive fascinating food history notes from Culinary Historian Tonya Hopkins included with your meal.

Pick up on Saturday between 6:00 – 6:30 pm.

Suggested Wine Pairings:
Each week our friends at Good Wine (A Food Lover’s Wine Shop) suggest the perfect pairings to complement key flavors from the menu! Visit them right across 5th Ave to see what wonderful wines they’ve chosen and you’ll receive 15% off with your hearth meal purchase!

About Chef Denzell:
Born and raised in New York City, Denzell’s career began at the age of 19, working in local restaurants in his Harlem neighborhood before attending culinary school. Denzell’s experience includes work at Morimoto, among other restaurants, as well as work with the Museum of Food and Drink (MOFAD) culinary team and as Chef in Residence at AgTech X. A champion on Food Network’s Chopped, Denzell is currently in mentorship with the James Hemings Society and studies with culinary history consultant, Tonya Hopkins ( a.k.a.” The Food Griot”) to help develop these seasonal, history-based menus and content for the Food & Public History program at the Old Stone House of Brooklyn.

Follow @OldStoneHouseBklyn, @ChefDenzellWashington, and @TheFoodGriot for more info.

Photo by Tonya Hopkins.

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Hearth Cooked Dinner by Chef Denzell Washington

Using fresh local ingredients, Chef Denzell is dedicated to reintroducing timeless tastes via techniques pioneered and perfected by those who came before us to lay the foundation of professional American cookery.

Menu for March 6, 2021:

Pan-Roasted Apple Cider Glazed Chicken

Tri-Color Carrots & Parsnips with Herbs

Angel Biscuits with Maple Brown Butter

Roasted Pears with Walnuts, Honey, & Whipped Mascarpone Cheese +$5

Place your order on Eventbrite.

You’ll receive fascinating food history notes from Culinary Historian Tonya Hopkins included with your meal.

Pick up on Saturday at OSH from 6:30 – 7:00 pm.

Suggested Wine Pairings:
Each week our friends at Good Wine (A Food Lover’s Wine Shop) suggest the perfect pairings to complement key flavors from the menu! Visit them right across 5th Ave to see what wonderful wines they’ve chosen and you’ll receive 15% off with your hearth meal purchase!

About Chef Denzell:
Born and raised in New York City, Denzell’s career began at the age of 19, working in local restaurants in his Harlem neighborhood before attending culinary school. Denzell’s experience includes work at Morimoto, among other restaurants, as well as work with the Museum of Food and Drink (MOFAD) culinary team and as Chef in Residence at AgTech X. A champion on Food Network’s Chopped, Denzell is currently in mentorship with the James Hemings Society and studies with culinary history consultant, Tonya Hopkins ( a.k.a.” The Food Griot”) to help develop these seasonal, history-based menus and content for the Food & Public History program at the Old Stone House of Brooklyn.

Follow @OldStoneHouseBklyn, @ChefDenzellWashington, and @TheFoodGriot for more info.

Photo by Tonya Hopkins.

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Hearth Cooked Dinner by Chef Denzell Washington

Using fresh local ingredients, Chef Denzell is dedicated to reintroducing timeless tastes via techniques pioneered and perfected by those who came before us to lay the foundation of professional American cookery.

Menu for March 20, 2021:

Smoked Beef Brisket with Apple-Horseradish Sauce

Roasted Root Vegetables (sweet potatoes, red bliss potatoes, & onions with roasted red peppers)

Spring Salad (mixed greens,, apples, nuts & seeds) with Citrus-Herb Vinaigrette

Butter Cake +$5

Place your order on Eventbrite.

You’ll receive fascinating food history notes from Culinary Historian Tonya Hopkins included with your meal.

Pick up on Saturday at OSH from 6:30 – 7:00 pm.

Suggested Wine Pairings:
Each week our friends at Good Wine (A Food Lover’s Wine Shop) suggest the perfect pairings to complement key flavors from the menu! Visit them right across 5th Ave to see what wonderful wines they’ve chosen and you’ll receive 15% off with your hearth meal purchase!

About Chef Denzell:
Born and raised in New York City, Denzell’s career began at the age of 19, working in local restaurants in his Harlem neighborhood before attending culinary school. Denzell’s experience includes work at Morimoto, among other restaurants, as well as work with the Museum of Food and Drink (MOFAD) culinary team and as Chef in Residence at AgTech X. A champion on Food Network’s Chopped, Denzell is currently in mentorship with the James Hemings Society and studies with culinary history consultant, Tonya Hopkins ( a.k.a.” The Food Griot”) to help develop these seasonal, history-based menus and content for the Food & Public History program at the Old Stone House of Brooklyn.

Follow @OldStoneHouseBklyn, @ChefDenzellWashington, and @TheFoodGriot for more info.

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Hearth Cooked Dinner by Chef Cava

We are happy to welcome Chef Scott Cavagnaro to the OSH hearth!

Chef Cava, who has served many of our neighbors over the last year with his weekly Stoop Suppers, will be joining us to prepare a pop-up Hearth Cooked Dinner on April 10.

The Italian focused menu pays homage to Chef Cava’s family history with dishes including hearth smoked Lucanian pork sausage, Panzanella bread salad, and Minestra soup. Each menu item serves 2 people.

Tickets are available starting April 2, place your order to pick up on April 10. Meals will be available for pick up between 4:30 pm – 5:30 pm.

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Hearth Cooked Dinner by Chef Denzell Washington

Using fresh local ingredients, Chef Denzell is dedicated to reintroducing timeless tastes via techniques pioneered and perfected by those who came before us to lay the foundation of professional American cookery.

Menu for April 24, 2021:

Hearth Roasted Herb Chicken

Grilled Spring Salad

Coal Roasted Plantains

Rum Infused Pound Cake

Place your order on Eventbrite.

You’ll receive fascinating food history notes from Culinary Historian Tonya Hopkins included with your meal.

Pick up on Saturday at OSH from 6:30 – 7:00 pm.

Suggested Wine Pairings:
Each week our friends at Good Wine (A Food Lover’s Wine Shop) suggest the perfect pairings to complement key flavors from the menu! Visit them right across 5th Ave to see what wonderful wines they’ve chosen and you’ll receive 15% off with your hearth meal purchase!

About Chef Denzell:
Born and raised in New York City, Denzell’s career began at the age of 19, working in local restaurants in his Harlem neighborhood before attending culinary school. Denzell’s experience includes work at Morimoto, among other restaurants, as well as work with the Museum of Food and Drink (MOFAD) culinary team and as Chef in Residence at AgTech X. A champion on Food Network’s Chopped, Denzell is currently in mentorship with the James Hemings Society and studies with culinary history consultant, Tonya Hopkins ( a.k.a.” The Food Griot”) to help develop these seasonal, history-based menus and content for the Food & Public History program at the Old Stone House of Brooklyn.

Follow @OldStoneHouseBklyn, @ChefDenzellWashington, and @TheFoodGriot for more info.

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Hearth Cooked Dinner by Chef Denzell Washington

Using fresh local ingredients, Chef Denzell is dedicated to reintroducing timeless tastes via techniques pioneered and perfected by those who came before us to lay the foundation of professional American cookery.

Offering Family Meals in Celebration of Juneteenth, individual portions are also available.

Menu for June 19, 2021:

St. Louis Style Pork Ribs 

Southern Fried Okra

Grilled Watermelon Salad

Honey Butter Corn Bread

Place your order for June 19 on Eventbrite.

You’ll receive fascinating food history notes from Culinary Historian Tonya Hopkins included with your meal.

Orders close at 6 pm on Thursday.

Pick up on Saturday at OSH from 6:30 – 7:00 pm.

Suggested Wine Pairings:
Each week our friends at Good Wine (A Food Lover’s Wine Shop) suggest the perfect pairings to complement key flavors from the menu! Visit them right across 5th Ave to see what wonderful wines they’ve chosen and you’ll receive 15% off with your hearth meal purchase!

About Chef Denzell:
Born and raised in New York City, Denzell’s career began at the age of 19, working in local restaurants in his Harlem neighborhood before attending culinary school. Denzell’s experience includes work at Morimoto, among other restaurants, as well as work with the Museum of Food and Drink (MOFAD) culinary team and as Chef in Residence at AgTech X. A champion on Food Network’s Chopped, Denzell is currently in mentorship with the James Hemings Society and studies with culinary history consultant, Tonya Hopkins ( a.k.a.” The Food Griot”) to help develop these seasonal, history-based menus and content for the Food & Public History program at the Old Stone House of Brooklyn.

Follow @OldStoneHouseBklyn, @ChefDenzellWashington, and @TheFoodGriot for more info.

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