15 Jan 2007 01:54 pm

About Dave’s Kitchen

After a childhood spent refusing to eat vegetables and any cheese that wasn’t yellow, Dave somehow became a cooking enthusiast. He’s spent the last 20 years amusing himself in the kitchen and learning new recipes, new ingredients, and new techniques. He often produces dishes he calls “Mexican” or “Italian,” even though his pot-roast influenced, Midwestern upbringing prohibits all claims of authenticity over these cuisines. He was until recently living on the border of Carroll Gardens & Cobble Hill in Brooklyn, where there’s not a megasupermarket in sight and where he found his groceries at the Borough Hall Greenmarket and in small, unique, family-owned markets. He’s recently relocated to Williamsburg and is now discovering the foodways of this very different Brooklyn.
A devotee of farmers markets, Dave continually seeks out fresh and often unusual ingredients at their seasonal peak, and strives to use them before they go bad in his fridge. After regaling his friends one too many times with his odd enthusiasm over ramps and June peas and farm-raised bacon, he turned to his many imaginary friends on the internet, hoping to find there an audience for his musings about food. Dave expects that one day he will render his own lard.

14 Responses to “About Dave’s Kitchen”

  1. on 29 Jan 2007 at 5:28 pm 1.Joe said …

    Dave, nice job. I’m looking forward to more.

  2. on 18 Jun 2007 at 10:45 pm 2.nyccoffeegirl said …

    Looks great!!! I am inspired!!!

  3. on 02 Apr 2009 at 7:14 pm 3.Dad said …

    That was a great Christmas Dinner and great to have you home.

  4. on 04 Apr 2009 at 3:41 pm 4.Dave King said …

    You found a better place to buy staples and veggies than Roger’s Friendly Market, Krogers and Scotts??

  5. on 14 Apr 2009 at 5:19 pm 5.Dawn said …

    And to think I knew him when he bought his first set of cannoli tubes!

  6. on 23 May 2009 at 10:10 am 6.Melinda said …

    Dave, this is wonderful! You should send us all a link to let people know you have this great site. I would like it if your About Dave was from the first person because I always think of you as someone directly involved in food; loving it, growing it, making it, enjoying it at all levels!

    I bought grapevines to grow on my deck. Mostly for the climbing capacity but Rose reminded me that we might actually have grapes TO EAT!

    Yahoo!

    melinda

  7. on 22 Jul 2009 at 2:24 pm 7.Kimberley Snell-Byrt said …

    Dave, I am so glad I took the time to read this. Of course, we always knew you were awesome. Loved the perro poblano and the fresh soda recipe. I am looking forward to seeing and learning more. Please be sure to let me know when you are back in the Fort!!! As Julia said “Bon Apetit!!!”

  8. on 13 Nov 2009 at 9:47 pm 8.Dan said …

    Hey man, pot roast is delicious!

  9. on 17 Nov 2009 at 12:46 pm 9.Mike said …

    Hi Dave,

    Awesome blog. I’m based in Williamsburg as well, and would love to touch base about our new site. You’ve got my email. Would be great to grab a coffee some time and get your thoughts.

    Mike

  10. on 29 Jan 2010 at 2:06 pm 10.Jen said …

    Hi Dave,

    I just found your blog, and it looks like it’s filled with awesome recipes. Congrats on the win at the Pie Contest! I had the same childhood tastebuds, btw. Funny how things change.

  11. on 18 Feb 2010 at 11:40 am 11.Jessica said …

    You do some pretty neat stuff in your kitchen. At the Nourishing Kitchen of NYC, we do some pretty nifty things, too.

    Our mission is to alleviate the strong correlation between low-income status and poor dietary health. We provide nutritious meals and educational programming in a safe and caring environment, without question and without criticism. Anyone is welcome regardless of age, sex, race, financial qualifications, or religious beliefs. Our goal is to provide “nutrition for all” by providing hot meals once a week, teaching nutrition and cooking classes to everyone from kids to seniors, and educating about the importance of eating seasonally, locally, and protecting the environment. Located in East Harlem, the community we serve suffers from one of the highest rates of obesity and diabetes in New York.

    We would really love it if you could come and pay us a visit and see firsthand what we do at the Kitchen. If you would like more information, please see the attachment, look at our web site (http://eatwellnyc.org)

  12. on 20 Mar 2010 at 3:54 pm 12.Peter said …

    David you should check out this event:

    Murray’s Cheese Shop
    254 Bleecker Street (btw. 6th and 7th ave.)
    New York, NY 10014
    212-243-3289

    BOOK SIGNING: Dishing Up Vermont

    Does the hustle and bustle of the city make you long for something more bucolic? Wish you could take the long-weekend trip up to Vermont, but just can’t get the time away from work to do it? Well, Murray’s is bringing a little taste of Vermont to you. Join us as we host Tracey Medeiros, author of the “Dishing Up Vermont” cookbook for a book signing here in the West Village.

    “Dishing Up Vermont” profiles Vermont farmers, chefs and food producers who practice sustainability. “Dishing Up Vermont” applauds its contributors for their dedication to producing fresh, healthy, pesticide-ree products. A portion of the proceeds from the sale of this book will be donated to the Vermont Fresh Network.

    Every ticket buys you a copy of the book, a glass of wine, a taste of one of her recipes, and a chance to speak with Tracey in-person. Get inspired with us and then dish up a little Vermont of your own when you get home.

    When: 04.08.10
    6:30 – 8:00 PM

    Instructor: Tracey Medeiros

    Cost: $25.00 (Limited seating and early sign-up is recommended)*

    Website: http://www.murrayscheese.com

  13. on 29 Oct 2010 at 7:42 pm 13.Gordon said …

    I now have your blog on my favorites bar. It will help this old man remember to check more often.

    Waiting with bated breath and a somewhat subdued appitite for Thanksgiving

  14. on 26 May 2012 at 3:36 pm 14.Gordon Klopfenstein said …

    Re: Corned beef and cabbage, you could always send the left overs to me. We haven’t made any the last two years.

    And why isn’t that beer Guinness?

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