Cooking/Baking 21
Bakers can be considered alchemists and are seen as alchemists by many. They take simple ingredients and tools and create fabulous cakes. By combining and building off of simple core ingredients, amazing cakes are created. Bakers like Buddy Valastro and Lauri Ditunno are considered alchemists by their peers in the industry because their works make them seem as if they are scientists and are using magic to create these extraordinary masterpieces. Below is a clip from an episode f Cake Boss, a show staring buddy Valastro which shows the process on how he turns simple cake orders in remarkable final products.
Below are some images of the cakes Buddy Valastro is able to make from ordinary orders and simple recipes passed down to him by his family legacy.
Alchemy Restaurant/Tavern
I visited Alchemy restaurant in Brooklyn where i sat down and interviewed the owner Kevin Read. Above are two questions i asked him about alchemy. His restaurant was created on the principles of alchemy where he turned an old hardware shop into a loved tavern restaurant. Below are some comments and reviews on Alchemy Restaurant.
Medieval alchemists tried turning lead into gold. Park Slope’s Alchemy transformed a hardware store into a London-style gastropub, and you’ve deemed it Brooklyn’s preeminent new eatery. The formula is simple: Fill a brick-and-weathered-wood room with deep booths and filament bulbs, toss in locally brewed beer, add a secluded backyard and fashion lofty pub grub that rivals the fare at the Spotted Pig. Curried fried calamari and tempura-crunchy fish-and-chips appease the hunger of Brooklynites from lunch to late night, while Guinness-flavored pancakes set the gold standard at breakfast.
Time Out NYC - BEST NEW BROOKLYN RESTAURANT
It takes more than science to transmute a base into pure gold.That’s the magic of Alchemy, Park Slope’s first gastropub — the kind of place you wish was around the corner from your apartment — where owner and former Lucky Striker Kevin Read has taken an old hardware shop and filled it with hardwood floors, booths, and communal tables.
Dailycandy.com
Kevin Read, former barkeep at Lucky Strike, has given a post-Victorian makeover to a Park Slope hardware store, trucking in a 100-year-old bar, for this bar-restaurant inspired by his time in the townhouse gastropubs of Hempstead, London. Chef Jared King—formerly of Windows on the World, Oceana, and more recently, Peacock Alley—cooks $12 to $25 entrées of roasted chicken, ravioli, seasonal stews, and a hangar steak in red-wine reduction, plus more adventurous specials made with game and organ meat. Ingredients are largely local, organic, and free-range, and during spring the patrons can be free-range too: There‘s a garden in the back.
New York Magazine New York Magazine
Medieval alchemists tried turning lead into gold. Park Slope’s Alchemy transformed a hardware store into a London-style gastropub, and you’ve deemed it Brooklyn’s preeminent new eatery. The formula is simple: Fill a brick-and-weathered-wood room with deep booths and filament bulbs, toss in locally brewed beer, add a secluded backyard and fashion lofty pub grub that rivals the fare at the Spotted Pig. Curried fried calamari and tempura-crunchy fish-and-chips appease the hunger of Brooklynites from lunch to late night, while Guinness-flavored pancakes set the gold standard at breakfast.
Time Out NYC - BEST NEW BROOKLYN RESTAURANT
It takes more than science to transmute a base into pure gold.That’s the magic of Alchemy, Park Slope’s first gastropub — the kind of place you wish was around the corner from your apartment — where owner and former Lucky Striker Kevin Read has taken an old hardware shop and filled it with hardwood floors, booths, and communal tables.
Dailycandy.com
Kevin Read, former barkeep at Lucky Strike, has given a post-Victorian makeover to a Park Slope hardware store, trucking in a 100-year-old bar, for this bar-restaurant inspired by his time in the townhouse gastropubs of Hempstead, London. Chef Jared King—formerly of Windows on the World, Oceana, and more recently, Peacock Alley—cooks $12 to $25 entrées of roasted chicken, ravioli, seasonal stews, and a hangar steak in red-wine reduction, plus more adventurous specials made with game and organ meat. Ingredients are largely local, organic, and free-range, and during spring the patrons can be free-range too: There‘s a garden in the back.
New York Magazine New York Magazine
