Roof-Stoop Sundays

June 27

Katie Yun & Sachi Nagase of Both And – which, aside from pop-ups like this one, are known for their pre-pandemic pay-what-you-wish dinner series – brought the yakitori vibes to the Grange, with eggplant and chicken-scallion skewers, potato salad and more. The chefs began cooking together in 2017 as a way to build community and recreate the Korean and Japanese dishes from their childhoods.

July 4

We feasted with multi-cultural summer cookout classics — cheeseburgers, lobster rolls, paletas — all paired with an unmatchable view of the fireworks.

While we reject any and all narrow, nationalist ideas of America and what it means to “celebrate” this “holiday” — more on that another time! — we embrace the opportunity to gather and eat in celebration on a federal day off.

July 18

Chef Kyrelle Leefatt, Culinary Director of 1:1 Foods, brought us a menu inspired by his Jamaican heritage: Jerk pork chops over rice & peas, Jamaican curried tofu, Little gem caesar salad, and perfectly creamy, crunchy baked mac and cheese (topped with local favorite Crown Finish Caves “Crown Jewel”).

August 1

Our long-time collaborator Chef Gabriel Arvizu interpreted favorite street eats from his hometown: Carnitas, al pastor, bistec tacos; flor de calabaza quesadilla w/ handmade tortillas; potato salad; and Mexican brownies with Mexican chocolate ice cream as a sweet finish.

August 15

Culinary Director Chef Alex Harris of Emma’s Torch — a non-profit restaurant empowering refugees through culinary training and job placement — served a seasonal menu highlighting produce straight from the Grange. 1:1 Foods’ proceeds from this special pop-up went straight to Emma’s Torch!

August 29

Globe-trotting private chef, former sous at Bed-Stuy’s Peaches HotHouse, and recently appointed Collective Fare Executive Chef Alex Jean Baptiste served up a Haitian-inspired feast. 10% of ticket sales to Lambifund, a non-profit supporting grassroots organizations in Haiti, including those doing urgent relief work post-earthquake.

September 12

Co-founder & Chief Creative Officer at Momo Test Kitchen Yukimi Momose delivered a transportive home-style Japanese menu, including tsukune- and kabocha-stuffed eggplant; daikon, wakame and little gem salad, with Momo Dressing’s own shiso dressing; grilled rice balls in shiso leaves; and a stunning matcha tiramisu.

September 26

FIG member and culinary powerhouse Naomi Santos collaborated with us to serve her family’s special recipes, including her family’s recipe crispy pernil, arroz con gandules, and tembleques. A private chef, non-profit veteran, and educator, Chef Naomi has worn many hats. She leads all fundraising on behalf of FIG, supporting our collective work in bringing fresh, nutritious food to our community.

October 3

Phoebe Tran — a chef and farmer with Brooklyn Grange! — brought her roving pop up Bé Bếp to the roof, cooking a meal inspired by the waning days of the growing season and her exploration of all things Vietnamese plants and food. “Each [dish] involves an intensive process of research — lots of YouTube videos, lots of calls and text chats with my mom. It’s important to me that the food I cook honors tradition, while also evolving with my surrounding environment.”

October 10

As part of the literary, culinary series “Tables of Contents” — which brings together literature, contemporary writing, food and drink — Chef Evan Hanczor and team brought to life Carson McCullors’ growing-up classic “A Member of the Wedding,” with dishes straight from the book (hoppin’ john, cornbread) and those more conceptually inspired (a “green and crazy summer” salad). Evan is a FIG comrade and collaborator many times over.

Learn more about the series at tablesofcontents.org.

October 17

Each of Chef Edgar’s dishes was in tribute to the generations of folks who taught him to cook — from the red rice (inspired by his mother), to the ingredient-specific, technique-intensive sauces like pipian and the chile demi glaze (inspired by his time with kitchen mentors at La Palapa, Cosme and Atla).

A dedicated student of Mexican cuisines, calling upon his own heritage as well as professional experience, Edgar’s describes his food as communicating love.

October 24

Chef and beverage enthusiast Victoria Scroggins collaborated with us on a menu inspired by her upbringing ranching cattle in Texas — a landscape, flavors and sense of place that have never left her even after 20 years in Brooklyn. The menu featured Three Sisters (beans, corn, squash); beef braised in chile colorado and chile relleno, and cornbread to sop up the sauce; and Texas sheet cake.

October 31

In our second Roof Stoop spotlighting 1:1 Foods’ Culinary Director Kyrelle Leefatt, dishes featured both a beautiful array of harvest season colors and a number of highly nutritional, “super food” components: from the persimmons and pomegranate, to the blood sausage – specially produced for this event by The Meat Hook – and the “forbidden” rice.