while visions of sugar plums and pickles and banh mi danced in my head....

Tomorrow morning marks the start of the very first Williamsburg Smorgasburg.... I can hardly wait! I imagine myself like Templeton at the fair. All week I have been quietly humming "A fair is a virtual smorgasburg... smorgasburg...."

Let's hope the rain and the end of the world hold off long enough for me to get my hands on one of those Landhaus blts and maybe some fried anchovies!

The Vendors: A List of the Smorgasburg Participants

This list is via an article in The New York Times


Below is a list of Vendors you can expect to see at Smorgasburg.

 Smorgasburg will be open on Saturdays from 9 a.m. to 5 p.m., at 27 North Sixth Street, between Kent Avenue and the East River (near East River State Park).


Bite Size Kitchen Connie Sun, a line chef at the Citigroup executive dining room who teaches dumpling-making at Brooklyn Kitchen, will serve her take on Asian street food, like dumplings, banana-ricotta spring rolls, Shanghai-style scallion-shrimp pancakes, yakitori and prawn chips.

BLUE BOTTLE COFFEE Drip coffee, with beans to take home.

Bon Chovie Nothing but fried fresh anchovies served with aioli and lemon.

BROOKLYN OYSTER PARTY Kyle Needham, a bartender at the Gibson in Williamsburg and a former wholesale shellfish seller, will be shucking East Coast oysters for less than $3 each.

CEMITAS Danny Lyu makes these Pueblan sandwiches with fried chicken.

KING’S CRUMB A cook from Momofuku Noodle Bar, a Prime Meats bartender and another friend make biscuits with fried chicken, with homemade pork sausage, egg and cheese on biscuit, and with clotted cream and homemade jam.

LA BUENA Alexandra Raij of Txikito and El Quinto Pino, serves her gazpacho blended for creaminess, with an optional extra of fresh crab.

Landhaus Arcadian Pastures farm, near Schenectady, makes BLTs with its own bacon from its own pigs. It’ll also sell the bacon.

The Meat Hook Grilled hot dogs, sausages and burgers, and some freeze-packs of the same. It’s promised something called the Ruckus, a weekly random specialty.

Mimi and Coco NY Grilled Japanese octopus balls with pork sausage, potato and shrimp filling.

NANA’S Frozen chocolate-covered bananas from Cecile Dyer of Pies ’n’ Thighs.

QUEEN’S DAHN TU After leaving her Greenpoint restaurant Queen’s Hideway , Liza Queen went to Vietnam and learned how to make Vietnamese street food. Now she’ll be serving banh xeo (omelet-crepe with meat or vegetables); banh trang tram (shredded rice paper, shredded green mango, fried shallots, hard-boiled quail eggs); and pandan leaf iced tea.

Radish This Williamsburg shop will make seasonal fresh salads with Greenmarket produce and probably sell some packaged products from the store.

ROB & ANNA’S (Say the name out loud.) Emma Schwartz’s vegan, made-to-order frozen dessert is pure bananas, served with her own raw sauces: raspberry-date coulis, apple-cider syrup and peanut butter-agave-cinnamon.

Sea Bean Goods Soup with local ingredients from a young Greenpoint couple.

SHORTY TANG & SONS Sam Sifton has said that when Mr. Tang made sesame noodles at Chinese restaurants in the 1970s, they were the best of their kind. His sons, one of whom cooks at Locanda Verde, try to bring them back.

SPEEDY ROMEO Justin Bazdarich, who has worked with Jean-Georges Vongerichten for 10 years and plans to open a wood-fired restaurant in Clinton Hill this fall, serves fresh mozzarella with pairings like salsa verde; citrus-fruit chile balsamic; fig-honey-almond; and oven-dried tomato-basil.

Tenpenny This Midtown restaurant will serve its popular market vegetables with lemon crème fraîche, ranch powder, and caramelized sunchoke crumble with a rotating cast of vegetables, likely from the Greenmarket.

WEEKEND GIRLS Hamentaschen-style folded wheat dough over fillings like sweet-spicy strawberry-turnip jam, or savory kale and cotija cheese, or cabbage and ricotta.

The following vendors have been regulars at Brooklyn Flea.

Asia Dog Hot dogs with Asian toppings.

Blue Marble Ice Cream Organic ice cream from Brooklyn.

Brooklyn Soda Works Small-batch sodas using fresh fruit juice.

CHONCHO’S TACOS Fish tacos, guacamole and more.

City ’Lasses Switzel, an old-time molasses-based beverage.

COUNTRY BOYS A Red Hook ball-field vendor with Vendy-award-winning huaraches and quesadillas.

DOUGH The Clinton Hill doughnut shop.

Mile End This Canadian-Jewish restaurant from Boerum Hill serves brisket at the Flea, but will add other products at Smorgasburg.

People’s Pops Greenmarket ice pops.

Pizza Moto Pizza from a handmade portable brick oven.

Porchetta Roast pork sandwiches from Sara Jenkins.

Red Hook Lobster Pound Lobster rolls, hot and cold.

SCRATCHBread A local baker with interesting twists on classic loaves, sticky buns, etc. Plus, a topping of the day on toast.

SOLBER PUPUSAS A well-known vendor from the Red Hook ball fields.


Anarchy in a Jar Local jam-makers.

Bean-In An art collective that stages bean-based temporary restaurants in Brooklyn and San Francisco and sells heirloom beans and bean recipes.

Cours La Reine Macarons from Taryn Garcia.

DA VINE PROVISIONS the mini-grocery next to Donna Da Vine wine shop in Boerum Hill, will be at the market every other week selling salts and flavored oils and vinegars, as well as antipasti from L’Epicurien.

Granola Lab Granola in flavors like coffee-chocolate-hazelnut, cranberry-cashew-clove, ginger-molasses-raisin and tamarind-walnut-dried banana.

Grown in Brooklyn Barry’s Tempeh, locally made.




Market Share Outpost Vendors from a soon-to-open Greenpoint kitchen-incubator space will rotate through this booth with products like raw coconut bites, flavored nuts, “faux gras” (walnuts and lentils), and sausages and meats.

Rio Grande Organics Organic Texas pecans.

Savory Spice Shop Spices, extracts and a few sauces.

School House Kitchen Mustards, spreads, chutneys and vinaigrettes, with some proceeds going to public schools.

Sir Kensington’s Artisanal ketchup.

Skimkim Kimchi; an Asian green-goddess dressing-marinade-tenderizer; Bloody Kim Jong-il mix (a Korean-flavored bloody mary juice); and kimchi butter.

Social Eats A French pastry called the canele: a mini crème brûlée-bundt cake with a dense-gooey cake middle.

Steve’s Key Lime Pie Pies to take home, with single-servings on site.

Sun Noodle An Asian noodle-maker from Hawaii that has sold mostly wholesale and to Asian restaurants and chefs. It will sell noodles starting June 11.

TABLE TALES Conchetta’s Sunday Gravy: a chunky pasta sauce with sausage and other kinds of meat. To take home in quarts, or in $5 bread boats.

Tin Mustard Whole-grain straight-ahead mustard.

The following vendors have been regulars at Brooklyn Flea.

Brooklyn Brew Shop Home brewing kits.

Empire Mayonnaise The chef Sam Mason’s new mayo business. He also serves a special item to go with it every week: fries, sandwiches, etc. One week he had emu-egg mayo.

Flour City Pasta A Syracuse organic pasta-maker.

FRGALI A young Czech couple from Brooklyn make pie-style pastry with sweet cheese and raisins, or pear and icing, by the slice or the pie.

Hot Blondies Brownies.

Kings County Jerky Pasture-fed beef jerky.

Kombucha Brooklyn Growlers and bottles.

Kumquat Cupcakery Mini cupcakes.

McClure’s Pickles

MOMOFUKU MILK BAR + FRIENDS Milk Bar staples, plus items by employees, including preserves, rosemary-plum tarts and artisanal P.B.J.’s.

Morris Kitchen Artisanal syrup, mostly ginger and apple, for cocktails (which are sold to many “serious” bars).

Q Tonic A Dumbo-based tonic-water and ginger-ale producer.

Slant Shack Jerky Vermont beef jerky maker.

The Stand NY Local syrups.

Thirstea East Village bubble-tea cafe that also sells loose tea.

This ’n’ That Jam Preserves, including cardamom-honey pepita butter (like almond butter), onion jam, grapefruit marmalade, carrot jam and apple butter.

Whimsy and Spice Interesting baked goods like chocolate-chile-cashew biscotti, brown-sugar ginger spice shortbread, cardamom marshmallows and Earl Grey sandwich cookies.


BETH’S FARM KITCHEN Jams, preserves, chutneys and pickled vegetables from Columbia County, N.Y.

BODY AND SOUL Baked goods and prepared foods from Manhattan.

BROOKLYN GRANGE Vegetables from a rooftop in Queens.

CONSIDER BARDWELL FARM Goats’ and cows’ milk cheeses from Rutland County, Vt.

DIVINE BRINE Pickled products and chutneys from Suffolk County, N.Y.

GRADY’S FARM Vegetables from Dutchess County, N.Y.

HEALTHWAYS FARM Vegetables from Ulster County, N.Y.

HOT BREAD KITCHEN Multiethnic artisanal breads and tortillas from New York City.

HUDSON VALLEY DUCK Heritage-breed ducks and duck products from Sullivan County, N.Y.

JERSEY FARM Vegetables, herbs and fruit from Hunterdon County, N.J.

KING FERRY WINERY Wine from Cayuga County, N.Y.

LAVENDER BY THE BAY Fresh cut, dried and potted lavender and honey from Suffolk County, N.Y.

NATURE’S WAY FARM Honey and candles from Chemung County, N.Y.

RED JACKET ORCHARDS Fruits, juices and preserves from Ontario County, N.Y.

RONNYBROOK FARM DAIRY Yogurt, butter and ice cream from Columbia County, N.Y.

ROAMING ACRES Ostrich and emu eggs and meat from Sussex County, N.J.

Truck Farm A mobile farm.


Brooklyn Bowls Craig Diamond makes handmade bowls and spin tops on a vintage English lathe, using some woods from reclaimed Brooklyn logs, etc.

The Brooklyn Kitchen Cookware, utensils, etc.

Common Good An organic cleaning-liquid maker from Williamsburg.

Sprout Wellness Adina George from Greenpoint makes small-batch skin-care products using many food-based ingredients. Recently featured on Gwyneth Paltrow’s Goop blog.


Etsy A booth for Etsy sellers who make housewares, aprons, small foods, etc.

FOOD AWARENESS A booth for various food-awareness groups, including Slow Food, Just Food and the Brooklyn Food Coalition.

Moomah This TriBeCa play space founded by Tracee Stewart (Jon Stewart’s wife) will have weekly collage and interactive children’s activities.

KICKSTARTER A crowd-sourced fund-raising organization.