FURN
Furn is a stand at Smorgasburg at the Brooklyn Flea serving Eastern Mediterranean street food. Our ingredients are sourced locally and are sustainable whenever possible. We bake our pita breads to order on site.
- Furn: Project Shawarma
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- I'm pleased to announce that I will be participating in a collaborative dinner with 3 of my good friends and former co-workers. On Monday, April 1, Kevin Pemoulie of 30 Acres Jersey City. Tim Maslow of Strip T's Boston, Joaquin Baca of The Brooklyn Star and myself will reunite in the kitchen to have some good fun and put out some great food. For those of you who don't know our history, we all worked together as part of the original crew at Momofuku Noodle Bar. The dinner will take place at The Brooklyn Star. More Details to follow....
- http://www.saveur.com/article/Travels/Beirut-Manoushe-Sandwich?fb_action_ids=349422711832237&fb_action_types=og.likes&fb_source=timeline_og&action_object_map={%22349422711832237%22%3A10150139941067599}&action_type_map={%22349422711832237%22%3A%22og.likes%22}&action_ref_map=[]
- Furn will be vending at Roberta's Bushwick Block Party next Saturday July 28th from noon to midnight (or until we run out). Moore st between Bogart and white. Shoul d be pretty wild. watch this trailer http://www.youtube.com/watch?v=o39kUJT-daQ More info at Robertaspizza.com and bushwickblockparty.com.
- I know its last minute but Furn is going to be a late addition to the line up at "The Brooklyn Star Presents " tonight at 7pm Grand St Bakery in Williamsburg. $25 all you can eat, drink and two bands. Other restaurants representing are Best Pizza, Robertas Bakery, The Meat Hook and post office. Rsvp at TheBrroklynStarPresents@gmail.com. more info on Brooklyn Star Website
- Almost all veggies from green market this week. Paired with pasture raised chickens we are truly bringing the farm to your shawarma!!! We also have some new signage this week. Come down to smorgasgurg to check it out.
- We're starting up again tomorrow at Smorgasburg and planning on being there most weekends, through the fall. Hope to see as many of you as can make it out!
- Hey everybody, I will not be at Smorgasburg this weekend because of iffy weather and personal exhaustion. Unfortunately, Saturday was to be my last appearance for the fall as I am needed to go back to work full time. Thanks to everyone who came out.
- Hey everybody. We are back at Smorgasburg Tomorrow to kick off a three week run that will probably be the last dates for the season. The first couple of weekends were a huge success, so we are expanding the menu a little bit and blowing up the spot with the "SHAWARMA SOUNDSYSTEM." Menu additons are: - Add SMOKED NIMAN RANCH LAMB BELLY to your sandwich for $3. -Spicy CHICKEN WINGS in garlic sauce. They are confited in schmaltz and olive oil mixture then crisped on griddle to order. -APPLE AND BEET SALAD in TAMARIND DRESSING. This is my take on a Syrian recipe Salat Shawandar Maslook by Poopa Dweck in her book Aromas of Aleppo: The legendary cuisine of Syrian Jews. The Shawarma Soundsystem is an old Califone record player that came from the Elayne Klein School of Performing Arts(The dance studio my Grandmother ran in her basement in Queens until about 10 years ago.) It is an old, funky institutional looking unit and very portable. It is also extremely AWESOME. I will be pulling wax from my stacks play for the remainingzed dates(weather permitting). Come down and try some food inspired from my heart and soul. This is the real deal and I ain'tplaying around. Tell a friend or two. it is going to be fun. Thanks for your support, scott
- Just a reminder: we won't be at Smorg today or next sat the 8th because of the Jewish holidays. We will return October 15th and hope to see everyone then.
- thanks to everyone who came out this past sat. We will be there again this coming sat the 24th.
- Wikipedia Shawarma (Arabic: شاورما shāwarmā) is an Arab[1][2] sandwich-like wrap of shaved lamb, goat, chicken, turkey, beef, or a mixture thereof. The meat is placed on a spit, and may be grilled for as long as a day. Shawarma is a fast-food staple across the Middle East, Europe and the Caucasus.
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Tweets
- RT @Carbosly: I'll eat a Shawarma before a date, I don't give a fuck.
- DOH Chronicles http://t.co/A8ZrYwnWmD via @EaterNY
- The Best of the Eater Flickr Pool http://t.co/asHS91phQE via @EaterNY Thanks jmoranmoya for the awesome pic @thebrooklynstar@thirtyacres
- RT @TheBrooklynStar: @thepinesBK @striptstm @thirtyacres @furnbrooklyn BIG thanks to Chef Angelo Romano for making tasty drinks for our ...
- RT @striptsTM: @TheBrooklynStar @thirtyacres @furnbrooklyn. Thanks guy! We had a blast. See you next time
- RT @TheBrooklynStar: Reunion Dinner staring @thirtyacres @striptsTM @TheBrooklynStar @furnbrooklyn Monday,April 1st Ticket info at OGche ...
- Kazan Mangal so Stalikom Hankishievym 24 Baranina zapechennaya v pechi 2011 XviD TVRip http://t.co/Z902yDac5E via @youtube
- Lamb neck in brine 4 practice run my course lamb neck lagman soup reinion@TheBrooklynStar @thirtyacres @striptsTM http://t.co/XJHH6DyYGO
- @thirtyacres @thebrooklynstar @stripts "Smell the fun, taste the love". Thats how we should bill it.
- Egyptian outlet will offer a healthy fast food option to Soho. http://t.co/zj5YLqzred
- RT @malcolm816: This chicken-fried steak @TheBrooklynStar is dedicated to all you mofo's at #SXSW who been posting pics of your country- ...
- RT @TheBrooklynStar: This is no April fools day joke! Chef reunion tour starting here April 1st staring @thirtyacres @striptsTM @furnb ...
- Thanks to all our friends new and old who ate shawarma and rocked out Saturday @robertaspizza http://t.co/tIr1t5KW
- @TheBrooklynStar thanks for the hook up and support this whole summer. Saturday was the balls! http://t.co/UUkvzCir
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About
- BackgroundWhen I was a Young cook straight out of culinary school I lived up in Astoria Queens where there are large Mediterranean and Middle Eastern Communities. This is reflected in the culinary landscape. I found myself eating some form of chicken kebab at least 3 or 4 times a week. Not only because it is delicious, but because it felt like a reasonably healthy meal and was moderately priced. There was one Turkish Kebab house I was particularly obsessed with for much of my time in Astoria. I would stop by every afternoon on my way into Manhattan where I cooked in a 3 star restaurant to see If the Chicken Doner Kebab(A.K.A Shawarma or Gyro) was ready to be sliced into yet. They baked their own Turkish bread fresh every morning. It was at this Kebab house that I had a revelation. One day the Kitchen at the kebab house was behind schedule and when I stopped by that day I witnessed the chefs bringing the raw kebab out and onto the spit. I had never seen anything like it. Marinated chicken parts layered and stacked on a giant skewer. I had only known the processed cones of meat that most places use. It never occurred to me that there could be, and traditionally has been, love, passion and artistry behind this cooking medium. I half jokingly swore that one day I would roast meat this way.The years passed and I worked my way up the chain of command in several well respected kitchens in Manhattan and Brooklyn. In the summer of 2010 I was visiting my Grandmother in Vermont and reflecting on where I was in my career. I had payed my dues in the industry and felt like I really wanted to create something for myself. But what would I serve? I had another revelation. I would serve what I love to eat. The center piece and driving force of my restaurant would be a chef driven version of a chicken shawarma using a farm to table approach. I would research traditional recipes and techniques and apply what I have learned throughout my cooking career if I thought it would enhance the product. With no allegiance to a particular country, I would pick my favorite characteristics from the different cultures of the region and build a "super shawarma". It became an obsession and a mission. I decided the Brooklyn Flea was the perfect medium to develop recipes for and get my name out there while cooking the food I want to. In September 2011 I did a limited run of four Saturdays at Smorgasburg to try it out. It was fun and seemed promising so in April 2012 I decided to focus exclusively on Selling my food at Smorgasburg while writing a business plan for a restaurant. I Split my week between watching my 2 year old daughter and working on Furn.
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Bio
- My Name is Scott Garfinkel. After Graduating from college in 1996 with a degree in Literature I found myself constantly gravitating towards kitchens to support myself. I came to realize that a career in cooking was something that I could be passionate about and would provide the structure, discipline, creative outlet and excitement that my restless and rebellious soul lacked. I enrolled in The Culinary Institute of America at Hyde Park, NY where I graduated from in February of 2000.
I did my externship from The Culinary at The Four Seasons Resort in Palm Beach Florida, which provided a well roundrd experience of basic skills in both banquet and a la carte service. My first Job post graduation was for Michelin Starred chef JeanLouis Palladin at his New York City Restaurant. Next I was on the opening crew of Ilo which received 3 stars from William Grimes of the New York Times while I was there,
The next three Jobs I would hold were perhaps the most influential, and where I really started to come into my own as a cook and mature into a Chef. First I became the Saucier for Chef Bill Telepan at The Judson Grill. It was the first truly greenmarket driven restaurant that I worked for. The food was playful and modern yet complex and deeply rooted in French technique. Nobody represented the Hudson Valley like Bill. It was a fun place to cook.
After Judson Grill closed its doors Bill encouraged me to take the step from line cook to sous chef. I responded to an ad on craigslist for an unnamed and little known at the time noodle bar in the East Village looking for an AM kitchen manager. The place had only been open for 3 months and had just gotten a mention in a NY Times article about noodles and was catching a buzz among cooks and industry insiders. That place was Momofuku Noodle Bar. I loved the concept and signed on, spending the next 4.5 years of my life there and becoming a Chef/Partner before leaving in 2009.
After Momofuku I got to fulfill my fantasy of living and working in Brooklyn, taking the position of Senior Sous Chef for Prime Meats and Frankie's in Carroll Gardens where I worked until July 2011.
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Menu
- Chicken wings (Jawaneh)- Garlic toom, chili, sumacFeta and Seasonal Greens FlatbreadChicken Shawarma- Yogurt brined SullivanCounty Farms chicken, pickled turnips, lettuce, tomato, parsley, cucumber quick pickle, garlic toom and spicy z'hug on pita bread baked to order.Add on:Fried Sullivan County Farms EggCrispy Smoked Lamb BreastSchmear of chicken liver pateBrooklyn Mix- "The Works"Rice Pudding
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Catering
- Let us create a customized menu for your event of up to 120 guests. Events must be outdoors to book shawarma rotisserie at this time. Indoor menu options available.
