Michael's of Brooklyn Brings Their Sauces Home

Sheepshead Bay trattoria Michael's of Brooklyn has released a line of authentic Italian sauces for retail sale. The sauces make a strong argument that store-bought sauce doesn't all have to be Progresso or Ragu, mass-produced anonymously and shipped out by the hundreds of thousands all over the world.

Michael's sticks to it's firmly-established roots, bringing the traditions that define their restaurant to their bottled sauces. Half a century ago, Michael's of Brooklyn was a four-table pizzeria that had just been opened by Michael Cacace, an immigrant fisherman from Puglia. Using skills he'd learned through apprenticeships and life experience, Cacace built his namesake restaurant from the ground up. Today, Michael's of Brooklyn is an expansive eatery and bakery, offering a traditional fine dining take on Southern Italian cuisine. Importantly, it's very much still in the Cacace family: John and Fred Cacace, two of Michael's sons, run the kitchen and the front of the house, respectively.

That Bourbon Ketchup from That Burger is Officially for Sale

That Burger has been called one of the best kept food secrets in New York, and we certainly wouldn’t disagree. It all started with the passion and determination of founder Dan Peterson, who spent years perfecting a custom burger blend using Pat LaFrieda short rib and brisket. Once he was satisfied with his creation, he opened That Burger Tent, a mobile food stand at the Williamsburg Flea. That Burger Tent took off, becoming a new mainstay of the weekend Flea food scene. Within a year, Peterson dropped the "Tent" and set up permanent shop inside two East Village bars, Billy Hurricanes (now Station B) and Idle Hands, where he expanded his menu to include delicious takes on comfort bar food like "tochos" (a tater-tot/nacho hybrid) and mind-blowing hot wings. Peterson doesn't mess around with his burgers, and he doesn't mess around with his wings: they were good enough to take second place in the 2012 King of the Wing competition, beating out 30 other NYC bars and restaurants.

Fabulous Foodie Events & Weekly Parties

Recently, Sauce launched weekly Monday night beer dinners that feature a five course tasting menu paired with beers from different breweries around the country. The menus will change each week through the spring. You can book your reservation by calling the restaurant. The beer dinners are $50/person with a two person minimum.

The Royalton Hotel's sophisticated lounge Forty Four has introduced a music series on Thursday evenings beginning at 8pm. There will be a different performance each week, ranging from jazz, R&B to opera and '60s classics. Enjoy cocktails and light bites as you enjoy the music.

Where to Eat Thanksgiving Dinner in NYC

Feel like trading in your home-cooked feast for a night of turkey filled fine dining? If so, hit these restaurants serving up traditional and twisted takes on T-day dinner:

Keepin’ It Classic: Jo’s Nolita

This Nolita gem is serving up turkey and all the fixins with a Eurasian twist. This three-course menu kicks off with your choice of Spiced Butternut Squash Soup or Quinoa Salad followed by Shrimp Sambal Tumis or Sake Poached Asian Pear Salad. For the main course opt for Herb Roasted Turkey aside sautéed brussel sprouts, sweet potato puree, pan roasted herb stuffing, gravy and cranberry sauce or a veg friendly entrée of mushroom risotto. And, for dessert dive into a traditional pumpkin pie. Jo's is serving up their feast from 2 - 8 p.m.

Weekend Picks: Dance with your Favorite DJ, Hit a Broadway Play and Get a Taste of White Gold

TGIF! See Al Pacino on Stage, Get Saucy and Don your Dancing Shoes. Here are your top weekend picks!

Groove to the Move

Los Angeles based Producer/DJ, Myndset is making some serious noise in the electronic dance music scene. His sound, a mix of electro and progressive, is best described as heavy hitting yet melodic. His eclectic remix roster includes the likes of Avicii, Deadmau5, Drake, Edward Sharpe and the Magnetic Zero's, Foster the People, Gotye, Nervo, Skrillex and The Knocks. Myndset will be headlining Lilium this Friday with support from Chad Stark.

Trend Alert: Tees That Speak

It’s August and the days of being excited to dress up for the warm weather are dwindling. Sure, it's still fun to put on a sundress and sandals, but it's a lot easier to just put on shorts and a t-shirt.

In fact, some days all we can do to not lose it in this heat is throw on a t-shirt, a pair of cut-off shorts, and call it a day. But, for us fashionistas out there, sometimes we feel a bit lackluster in a plain, old t-shirt. Something just seems to be missing.

Are you feeling us?

An Interview with Top Chef Finalist Dave Martin of The Frying Dutchmen Truck

Young entrepreneurs Ben Goldberg and Jacob Davenport will be premiering their highly anticipated fry truck The Frying Dutchmen to the streets of Manhattan on May 20th. The gourmet fry truck will feature both Belgian-style fries and sweet potato fries along with a unique line-up of specialty sauces and dips.

Joonbug caught up with Dave Martin, who is The Frying Dutchmen’s Consulting Executive Chef, famously known as Top Chef's Season One Finalist, cookbook author and former Executive Chef of Lola, Crave (42nd Street) and VYNL Restaurants. Chef Dave Martin shares some insights on what New Yorkers can look forward to if they pay a visit to The Frying Dutchmen truck.

Dont Skimp on the Shrimp!
Holiday season is coming up and everyone needs at least one go-to canape to impress the guests with. This recipe takes a minimal amount of elbow grease but doesn't skimp on the flavor and is sure to impress anybody who's fortunate enough to swing by. We Guarantee it! Try these shrimp toasts with rouille and capers. 2 garlic cloves 1/4 teaspoon cayenne pepper 1/8 teaspoon crumbled saffron threads 1/2 cup diced drained roasted red bell pepper from jar, patted dry 2 teaspoons red wine vinegar 1/2 cup mayonnaise 24 uncooked large shrimp, peeled, deveined 12 4x1/2-inch diagonal slices sourdough baguette Drained capers
Wangs an' Thangs

Do you ever get tired of those same old buffalo wings that haven't changed in years? No? Neither have I, but that doesn't mean there aren't new ways to spruce up the most delicious digits of our poultry pals. Try adding a new touch with this Herb Buffalo Wing recipe from Sandra Lee.

1 1.6oz package garlic and herb buffalo wings seasoning mix
1/4 vegetable oil
1 tsp hot sauce
16 whole chicken wings (3lbs)

Put seasoning mix, vegetable oil, and hot sauce into a ziploc bag with the chicken wings and shake until everything is mixed evenly and the wings are evenly coated. Let the wings marinate for ten minutes then place on a wire rack and sheet pan. bake at 375 degrees for twenty minutes with the skin down then increase temperature to 425 degrees and turn wings over to bake for an additional 25-30 minutes. Once the wings are done shove liberally into face.

Ring In 2011 On A Full Stomach

One of the greatest lounges in New York will be offering New Year Eve deals all night. Have a laid back New Year with strong cocktails and great company. Stir will be offering a Pre-Fixe Dinner on Friday, December 31, 2010.

Seating is at 5 p.m. and 7 p.m. Enjoy a 3 course meal prepared by Chef Rene Gonzales. You will be able to choose from dishes like Cocktail Shrimp Crab Cake or Skirt Steak Bites. A healthy choice may be the Oriental Salad or Mix Greens with balsamic Vinaigrette. The difficulty may come at dinner with choices like Braised Frenched Chicken with a lemon herb béarnaise sauce or a Skirt Steak glazed with a chimichurru sauce Halibut Lacquered in a Asian pear sauce.