Menu

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Bruschetta: Sundried Tomato & Hearts of Palm Spread, Seasonal Greens
Shaved Fennel and Apple Salad: Shallots, Toasted Pecans, Sherry Vinaigrette
Cashew Cream Risotto: Shiitake Bacon, Truffle Oil
Mint and Grapefruit Granita
Dinner will be served with selected wines

$40 Suggested Donation. Reserve your seat.

Menu

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Bruschetta: Ricotta, Lemon Zest, Arugula, Honey
Shaved Brussels Sprouts Salad: Pecorino, Toasted Hazelnuts, Lemon, Truffle Oil
Sweet Potato “Spaghetti”: Tangy Yogurt Sauce, Cinnamon, Chives
Cranberry Upside Down Cake
Dinner will be served with selected wines

$40 Suggested Donation. Reserve your seat.

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Bruschetta: Ricotta, Sweet Roasted Figs, Shallots, Balsamic
Fennel and Orange Salad: Shallots, Citrus Vinaigrette, Sea Salt, Black Pepper
Spaghetti Squash: Goat Cheese, Honey, Toasted Pecans, Truffle Oil
Pumpkin Spice Cakes
Dinner will be served with selected sparkling ciders

$40 Suggested Donation. Reserve your seat.

“In just over a year, Mardi and co-founder Rebecka have turned their amateur culinary ambition into one of Brooklyn’s most celebrated supper clubs.”

Brooklyn Fork and Spoon welcomes cheesemonger, Sophia Taylor to our table!

Sophia has been a cheese­mon­ger for over four years and has an exten­sive knowl­edge base, so why not share it? She’s worked with Whole Foods, The Amer­i­can Cheese Soci­ety, and many local NYC farm­ers to sup­port local pro­duc­tion. Really, she just wants to snack on cheese and drink wine.

The pur­pose of cheese tast­ing is to cul­ti­vate taste buds along with your knowl­edge of cheese. The only way to become a cheese snob is to taste what you’re get­ting into. By the end of this lovely fall cheese tast­ing, you’ll know how to cor­rectly cut, pair and savor cheese.

Wine and beer pair­ings will be served with each fro­mage and hot crusty bread will abound! Plus, the ladies of Brook­lyn Fork and Spoon will pre­pare home­made chut­neys, jams and more! There’s really no bet­ter way to usher in the fall season.

Sunday, October 14th @ 7:30pm
$35 Suggested Donation. Reserve your seat.

Menu

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Bruschetta: Ricotta, Lemon Zest, Honey, Arugula
Bruschetta: Ricotta, Red Scallions, Thyme, Honey
Mesclun Greens, Toasted Pecans, Shaved Pecorino, Truffle Vinaigrette
Red Beet, Ginger and Scallion Puree, Greek Yogurt
Mac n’ Goat Cheese, Caramelized Shallots, Aged Gouda
Mini Blueberry Tarts, Coconut Whipped Cream

Dinner will be served with selected wines

$40 Suggested Donation. Reserve your seat.

Menu

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Scallion, Thyme & Ricotta Bruschetta
Mesclun Greens with Toasted Pecans, Shaved Pecorino & Truffle Vinaigrette
Quinoa Pasta with Asparagus, Goat Cheese, Lemon & Tarragon
Rhubarb Shortcakes
Dinner will be served with selected wines

$40 Suggested Donation. Reserve your seat.

Join Brooklyn Fork and Spoon for the first in our series of classes with Cheesemonger, Elena Santogade!

Elena Santogade will be curating a beer and cheese pairing flight for this month’s dinner. The pairing will feature three cheeses and three beers, and she will be on hand to lead us through the tasting as we go. Elena is currently the Lead Cheesemonger and Buyer for Beecher’s Handmade Cheese in Manhattan. She began her cheese-focused career as a passionate consumer, and has since started her own cheese-focused business and makes and ages various kinds of cheese in her Brooklyn apartment.

$40. Space is limited. Reserve your seat.

This supper is sold out.

Menu

Edamame and Basil Dip Served with Sprouted Grain Tortilla Chips
Root Vegetable Salad with Pickled Garlic and Toasted Pine Nuts
Quinoa Pasta With Butter Bean Sage Sauce
Multi-grain Apple Crisps
Dinner will be served with selected wines

$40 Suggested Donation. Reserve your seat.