Zabar's Blog

Housewares Mezzanine event

Join us this Saturday, May 11th in our 2nd Floor Housewares Mezzanine for a product demo by Cuisinart featuring tastings, how-to information, and more all about their wonderful, multi-use food processors. You'll be amazed by how much you can do, how quickly you can do it and how easy they are to use!

Once you try it a Cuisinart Food Processor will become one of your most used kitchen tools!

Cuisinart Food Processor Demo at Zabar's
2245 Broadway, NY NY 10024
Saturday, May 11, 2013
2 - 4 PM
212-787-2000

   

November Schedule of Culinary Events

Zabar's 2nd Floor Housewares Mezzanine upcoming events!

Sunday, November 17

12 - 4 PM      Delonghi        Espresso Maker Demo & Tasting

12 - 5 PM      Toas-Tite       Sandwich Maker Demo & Tasting

2 - 4 PM       Chef Choice   Free Knife Sharpening!

Saturday, November 14

1 - 5 PM       Jura Capresso   Fully Automatic Espresso Machine Demo & Tasting

Free knife sharpening on Saturday at Zabar's

Join us on Saturday, October 6th, 2 - 4 PM in Zabar's Housewares Mezzanine for a Free Knife Sharpening Clinic.

Chef's Choice will be joining us to demonstrate their knife sharpeners (which you can pick up at Zabar's Mezzanine) and will be sharpening any two knives you bring in for free. 

So join us, shop and leave with an improved tool for your kitchen. And if you don't already own quality knives you can pick up Zabar's knives with a fantastic 20% discount!

Note:  Serrated knives will not be sharpened. Chef's Choice and Zabar's won't be held responsible for any damages that occur to knives. Sale excludes items already on sale.

Housewares Mezzanine Demos - this week

Join us in Zabar's Housewares Mezzanine for:

Friday, September 7th, 12 - 4 PM
Bodum B-Over Coffee Maker Product Demo and Tasting

 
Has there ever been a coffee system in more dire need of re-invention than the drip system? It’s almost become a synonym for bitter, bad tasting coffee. Well, no more: There is a whole new thinking behind the BISTRO electric coffee dripper – the convenience of it being the only common ground.

Let’s start with the removable water tank: due to a powerful spiral heating element the water comes close to a boil and - with a glass pipe transporting it over to the coffee filter - doesn’t lose much heat. The water gets distributed evenly over the ground coffee through an easy to clean shower head made of plastic and silicone at an ideal temperature of well over 90ºC. The filter – titanium-plated stainless steel and finely meshed – keeps the coffee pure in taste, no paper filter needed. From here the coffee drips into a plastic thermos with a double-wall stainless steel interior and stays warm – no heating element needed. The thermos comes with a spout that keeps the heat where it belongs: with an easy press of a finger it opens only for pouring.

The new BISTRO comes with various safety features: it only turns on with the jug in place, and the handles of the jug and the filter are made from heatresistant silicone. The compact body of the new BISTRO is made from rubber-coated plastic and, despite its 1.2l/40oz capacity, doesn’t take up much space on the kitchen counter. It even looks good from all angles – in all the various colors it comes in.

 

Ubon's Barbeque of Yazoo is coming to Zabar's

Join us this Saturday and Sunday from 11 am - 5 pm at Zabar's for a taste of the legendary and award winning Ubon's Barbeque Sauce!

If you were at the Big Apple Barbeque Block Party this year you may have met Garry Roark, the son of Ubon's inventor, where he was one of the featured Pitmasters. Perfection!

Here's a bit more about their awesome sauce, stop by Zabar's and try some!

Ubon's (pronounced "You-bahns")

This 5th generation, family recipe was perfected by my father, Ubon Roark. It was his prized possession. When he decided to share it with his friends, it made him a local legend. This sauce has won me hundreds of awards and accolades, as well as the respect of my peers. Dad loved when folks used the sauce in new ways and we hope you will continue that tradition. Baste with it, add it to soups and sauces, use it for dipping or as a finishing glaze, dress it up or use it as is....I am delighted to share with you what our friends & family have been enjoying for more than a century.
- Legendary Pitmaster, Garry Roark

SodaStream Demos

Soda Stream Demonstrations: 11:30 - 5:30 PM
Saturday, July 28th
Sunday, July 29th
Saturday, Augst 11th
Saturday, August 25th

Meet the experts from Soda Stream, beautiful at home soda machines. Sample flavored sodas and learn more about the products. At Zabar's, 2245 Broadway, New York, NY

          

All about the SodaStream:

Soda siphons are all the rage these days, but they actually have existed for over 100 years! The Sodastream company was founded in 1903 and the machines were popular with the British Royal Family from the start. Siphons for home use were introduced in the mid 1950's and continued to be popular in Europe and the UK, and now they have really taken off in the US as people want more control over what's in their food, and also as a way to reduce the waste they produce.

Making your own sparkling water and bubbly soft drinks at home reduces the number of plastic bottles to lug around, store, and then throw away. Plus, it takes only seconds and there's no clean up. You can make your drinks as fizzy as you like, and the all-natural flavoring possibilities are just about endless. Treat your family to yummy soda made to your taste without aspartame or high-fructose corn syrup. Kids love it!

• Has a small footprint on your counter
• Easy to clean and use
• Automatic access gas release mechanism
• Customized carbonation level
• "Active Green" product which reduces production, transport, and waste of plastic bottles
• Metal drip tray

Cheese Tastings This Weekend

In our cheese department this weekend:

Friday, June 1st, 3 - 7 PM
There will be a Cheese sampling at our cheese department. We invite you to come in and have a taste of:

LOU BERGIER PICHIN
Piemonte, Italy

Pleasant and fairly straight forward, with nutty notes and a medium pungency. It's a delicious table cheese, lovely served alongside a salad, rustic bread, and a little dish of your best olive oil. Aged for 60 days. Made with unpasteurized cows milk.

 

 

PAŠKI SIR
Pag Island, Croatia

This is the first Croatian cheese we've ever tasted, and if there are more like it, we say, send them over! Aged for at least 12 months. Not strong or assertive, but it does have a lot of flavor and nuance; expect a balance of salty, sweet, savory, warming, sheepy, nutty flavors and a friendly finish reminiscent of sea salt caramel. Made with pasteurized sheep’s milk.

 

Saturday, June 2nd 10 AM - 7 PM
Come in and taste:

The taste of Tuscany!! This summer, Zabars cheese department is featuring Tuscan cheeses made by Il Forteto, one of the largest producers of Pecorino Toscano cheeses.

Pecorino Toscano aged over 30 days can be enjoyed at nearly any point in its maturity. Lactic, milky,toasty, tangy; it's not strong or sharp. The texture is between semi-soft and semi-firm. Pasteurized sheep's milk. Sale $12.98/LB

 

Stagionato is aged over three months, the paste firms up dramatically, becoming savory, and slightly salty, with warming notes of toasted nuts and chives. Pasteurized sheep’s milk. Sale $13.59/LB

 

Oro Antico, aged for at least 6 months, has a pleasant sheepyness with buttery, sweet notes of toasted nuts. With an aroma of brown butter. Pasteurized sheep’s milk. Sale $18.49/LB

Also,

The Trappist monks in the Belgian Abbey of Chimay produce these cheeses using the fresh and creamy milk of the Chimay country side. Please come and try a taste!

Chimay with Beer: Semi-soft and pliable, its smooth paste is slightly bitter, with a heady nose and moderate pungency; the flavor profile comes from the process of being washe din famous Chimay ale. Sale $16.98/LB

 

Chimay Grand Cru: It has a natural rind and is less pungent than its drunken cousin. Creamy, mellow, and a bit fruity, it makes a pleasant table cheese. Made of pasteurized cow's milk. Sale $16.98/LB

 

Also,

Piave Red Label
This is one of our favorite Italian table cheeses, and if you've tried it, you know why! The smooth, firm, straw-yellow paste has a zingy, almondy sweetness - imagine "young Parmigiano-Reggiano" - and the finish is a burst of pineapple-citrus. Wow! Savorthe naturally occurring, crunchy amino-acid "flavor crystals" in the paste. Aged over 12 months. From Italy's Veneto region, made of pasteurized cow's milk. Sale $12.69/LB

Zabar's Cheese Department Sale & In-Store Event

We invite you to taste our Spring and Summer cheese selections this Friday, May 25th from 10 AM - 7 PM at our Cheese Department.

Featuring:

The taste of Tuscany!!
This summer, Zabars cheese department is featuring Tuscan cheeses made by Il Forteto, one of the largest producers of Pecorino Toscano cheeses.

Pecorino Toscano aged over 30 days can be enjoyed at nearly any point in its maturity. Lactic, milky,toasty, tangy; it's not strong or sharp. The texture is between semi-soft and semi-firm. Pasteurized sheep's milk. Sale $12.98/LB

 

Stagionato is aged over three months, the paste firms up dramatically, becoming savory, and slightly salty, with warming notes of toasted nuts and chives. Pasteurized sheep’s milk. Sale $13.59/LB

 

Oro Antico, aged for at least 6 months, has a pleasant sheepyness with buttery, sweet notes of toasted nuts. With an aroma of brown butter. Pasteurized sheep’s milk. Sale $18.49/LB

Also,

The Trappist monks in the Belgian Abbey of Chimay produce these cheeses using the fresh and creamy milk of the Chimay country side. Please come and try a taste!

Chimay with Beer: Semi-soft and pliable, its smooth paste is slightly bitter, with a heady nose and moderate pungency; the flavor profile comes from the process of being washe din famous Chimay ale. Sale $16.98/LB

 

Chimay Grand Cru: It has a natural rind and is less pungent than its drunken cousin. Creamy, mellow, and a bit fruity, it makes a pleasant table cheese. Made of pasteurized cow's milk. Sale $16.98/LB

 

Also,

Piave Red Label
This is one of our favorite Italian table cheeses, and if you've tried it, you know why! The smooth, firm, straw-yellow paste has a zingy, almondy sweetness - imagine "young Parmigiano-Reggiano" - and the finish is a burst of pineapple-citrus. Wow! Savorthe naturally occurring, crunchy amino-acid "flavor crystals" in the paste. Aged over 12 months. From Italy's Veneto region, made of pasteurized cow's milk. Sale $12.69/LB

Tara Brennan @ Zabar's Housewares Mezzanine - Free Cooking Classes & Book Signing

Mark you calendars: Saturday, April 14th -   Come to Zabar's Housewares Mezzanine and join us for Free Cooking Classes with TARA BRENNAN featuring recipes from her new cookbook "Scoop It, Chop It, Cook It."
First class: 2-3pm; Second class: 4-5 PM.
Each class is followed by book signing!

Don't Miss It! Come to our class and enter our Raffle for a chance to win

April 1st, 2012 - FREE COOKING DEMO LIVE AT ZABAR’S HOUSEWARES MEZZANINE