WWW.QNS.COM RIDGEWOOD TIMES MARCH 9, 2017 23 BUZZ Bushwick pie-maker puts a modern twist on a classic dessert BY BRIELLE SCHIAVONE BUSHWICK DAILY SPECIAL TO THE RIDGEWOOD TIMES In a charming, exposed-brick apartment off of the Wilson L train, one is likely to fi nd Caná Stewart baking away in her Bushwick kitchen where she is licensed to run Pied—her business that provides a modern twist to conventional baking. “Rustic, free-form pies” is how the Detroit native describes her trademark dessert. Not only do the fannedfruit galettes look Food Network-ready, but Stewart strives to revolutionize the way people feel about pie. While most round pies are hard to slice and hold, Stewart creates 7-inch by 4-inch rectangular-shaped off erings topped with a light spread of seasonal fruit compote. This way, you can pick up your pie without utensils and also have a truly genius pie-to-crust ratio. “It’s a friendly shape to share, kind of like a pizza,” she explains. Made with care, the galettes have a homemade yet sophisticated look; with each flakey crust seemingly dictating its own structure and contrasting beautifully with the deep colors from Caná’s chosen fruit. “Blueberries are my favorite fruit to work with, but you can never go wrong with apples. I love the classic, all-American fl avors that go great with a scoop of ice cream,” she expresses. But wait, there’s a twist! Some of the pies are infused with earl grey tea. Whether it’s an earl grey butter-infused crust, or earl grey apple compote, Stewart always strives to create out-of-the-ordinary taste profiles that come together effortlessly. The idea to start Pied came to Stewart when she was invited to a Thanksgiving several years ago and planned to bring a galette. On a whim, she threw some ingredients together, making up fl avor combinations on the spot. It was a rushed job, but her friends were absolutely fl oored. That’s when she knew she was onto something and realized that sometimes simple is best. With no formal training, Stewart has been baking as long as she remembers. She grew up watching the food channels, her favorite being the Food Network classic Sweet Dreams, hosted by Gale Gand. She later worked at various Brooklyn based coff ee shops and cafes, including as a barista and crepe maker for Little Choc Apothecary and assistant baking at Dank Banana Bread. Want to try Pied? Starting in the spring, Stewart will host monthly pie parties on her roof in Bushwick. “They will be brunch-oriented, with mimosas and bloody marys. I want people to have a good time, to relax, and to taste the pies. It will be donation-based and guests also will have the opportunity to place orders.” To stay up to date on Pied and Stewart’s monthly pie parties, follow @pied_nyc on Instagram. This article fi rst appeared on Bushwick Daily, www.bushwickdaily.com, reprinted with permission. Images by Gustavo Ponce Civic group members in Ridgewood take the oath The executive members and board of directors of the Ridgewood Property Owners and Civic Association (RPOCA) were sworn in for another term in offi ce during the group’s meeting on March 2 at the Ridgewood Older Adult Center. Queens Borough President Melinda Katz had the honor of installing the group’s leadership and publicly thanked them for their eff orts through the years to improve the neighborhood. Katz (back row, second from right) is pictured along with (front row, left to right): Charles Ober, Jacek Olszewski, RPOCA President Paul Kerzner, Luis Rodriguez and John Maier; (second row, left to right) Maryellen Borello, Carlos Ortiz, Helen Kuch, Peggy O’Kane and Pat Grayson; and (back row, left to right) Wojtek Oktawiec, Domingo Santos and Joseph Segreti. Photo by Josef Pinlac
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