Talking Points: Brooklyn Kitchen Labs/The Meat Hook

Is it a school? A meat market? An eatery? Answer: Yes.

By Elizabeth Bougerol
|  Tuesday, Nov 17, 2009  |  Updated 11:00 AM EDT
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Talking Points: Brooklyn Kitchen Labs/The Meat Hook

John Niedermeyer/Flickr Creative Commons 2.0

Tom Mylan gets piggy with it at a pork-butchering class at Brooklyn Kitchen.

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Brooklyn Kitchen Labs – a sort of 92 Street Y for serious home cooks, offering up classes in everything from hands-on butchering to lectures from notable food artisans – debuts this week out of a 7,000-square-foot ex-furniture showroom in North Williamsburg. It comes to you from Taylor Erkkinen and Harry Rosenblum, the people behind Williamsburg cookery-tools shop and know-how purveyor The Brooklyn Kitchen.

Attached to it is The Meat Hook, a shop selling cured, artisanal and prepared meats, semi-fancypants takeout and a tightly curated selection of dried goods. It’s the brain child of – who else? – rockstar butcher Tom Mylan, formerly of the neighborhood’s Marlow & Sons.

Based on prices quoted by Grub Street, this stuff is entirely affordable: “Demos, such as kombucha brewing, will cost $40, and hands-on classes like knife skills, sausage-making, and cake decorating will start at $75.” You can learn the same stuff at the ICE or the Astor Center, but at twice the price and without the grizzled-hipster cachet of the Lorimer Street G stop. You may want to start growing your lumberjack beard now.

Copious details and a slideshow at Grub Street.

The Brooklyn Kitchen Labs and the Meat Hook, 100 Frost St., nr. Leonard St., Williamsburg; 718-349-5033

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