• Twitter feed out of service :(

Archive for the tag 'sheepshead bay gourmet market'

Too often when we talk about Sheepshead Bay’s gourmet markets, we talk about Cherry Hill Gourmet. That’s too bad, ’cause it means we’ve been ignoring one of our local faves – Sheepshead Bay Gourmet Market on Avenue Z.

Until last week, the business had two locations – a fruit and vegetable market on East 18th Street (also called Sheepshead Bay Fruit & Vegetables Market), and the hot food market at East 16th Street.

The latter has closed for good, workers have confirmed.

It’s too bad, because we never got to extol the virtues of this spot, where you could grab one of the better cups of coffee in the Bay, or pick up a fresh spinach pie in the morning. Sure, you may still be able to grab these items at the back of the fruit and veggie market, but the East 16th Street location had something more going for it: excellent service.

The pair of workers behind the counter – whose names I regret never asking – were always kind and friendly, and always remembered my order. I don’t know if they’ll continue on at the East 18th Street location, but I wish them luck, and thanks for always remembering the hazelnut.

shopping cart sheepshead bay gourmet kitchen 2009

This journalist over at Sheepshead Bites asked me if I would like to be featured in the Shopping Cart Series. Just as I was nodding my head, the door closed in on me. So, too bad I couldn’t stay in focus.

You may have seen me at the Sheepshead Bay Gourmet Market kitchen, located a few doors down from the dining area at 1518 Avenue Z, as I get traipsed back and forth from the kitchen to the garbage dumping area. The porters, here, pile me high with garbage bags and flattened cardboard boxes. It’s not that I’m blaming them, because I’m sure they’re just doing as they’re told.

I’ve wanted to make a run for it, but figured it’s just better for me to follow their example and do as I’m told. It’s what I need to do if I want to stay alive. Because, if there’s one thing I’ve learned from working in the food preparation area, it’s that I must stay clear of chefs holding cleavers.

I can only imagine the pressure of having to prepare that much tasty hot and cold food for sale by-the-pound six days a week. Any of us would wanna slash the tires (wheels) of a subversive cart looking to run away.