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BY CHANDLER KIDD
Foodies gathered at the historic
Wyckoff House Museum — the
city’s oldest standing structure
— on June 28 to dine on oldtimey
treats.
But the Wyckoff House
— built in 1637 in the former
Dutch-controlled colony of
New Netherlands — didn’t
limit the menu of it’s Fireside
Feast event to match a precolonial
diet, according to
the museum’s chef, who said
he delighted in putting a
modern twist on some classic
American treats.
“I looked beyond what
was eaten and available in
pre-colonial times, because
dishes are largely affected by
ingredients. I made sure to
include food that is local and
specifi c to this place,” Strein
said.
The event meshed cuisines
from various cultures that
have contributed to Brooklyn’s
rich and vibrant history,
and the menu included fi reroasted
oysters on the half
shell served with compound
butter, a mustard green and
radish salad, tostones with
basil aioli, stewed greens from
the Wyckoff House garden and
lamb stew. To wash it all down,
guests were served a summer
gin cocktail, along with
homemade vanilla ice cream
for dessert.
With many of the
A HISTORIC FEAST: Guests (left) wait for their food at the Wyckoff House
Fireside Feast. Wyckoff House chef Zach Strein (above) cooks oysters on
the half shell over an open fi re. Steve Solomonson
Aged to perfection
ingredients at the Wyckoff
House’s Fireside Feast grown
in the museum’s garden,
Strein hoped locals got an
appreciation for the care and
expertise that’s required
for every level of food
preparation.
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