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#16 wingding

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Posted 22 April 2012 - 07:15 PM

And I bet most of these vendors are still barely making any money.

Yeah..And,the thing is,how many things do you want to eat and taste in one outing,in a charmless empty lot in the middle of nowhere? It's a better concept when combined with a regular flea market...
G*d is in the details...

#17 irnscrabblechf52

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Posted 22 April 2012 - 07:17 PM


Having showed up at 10 am to be the first person in line for Ed Mitchell's whole hog at Big Apple BBQ last summer, I can say it was worth it--maybe because the odds of me making it to Raleigh anytime in the near future are pretty low. Will I do it again? Probably not--am considering buying a fast pass this summer though

You come from the St. Louis are, right? A place where good BBQ is plentiful, convenient, and cheap. I guess the opportunity to sample other types is attractive but I'd weigh that against the cost. I just checked. The fast pass is $125. I guess if you split that with one or 2 people it would make sense.


Yea, this summer before I start working I'm going to be taking a roadtrip that hits more of a southwest/west axis, so I probably won't be able to cover the southeast coastline on my own time.

The commercial bbq in st. louis is not really that good--it's not like kansas city in that regard. We have a smoker/do our own stuff, but it is nice to get other styles.

I would share it with my brother. Unless the line-up is pretty different from last year I probably won't do it. The best part of it last year was the stuff the southern foodways alliance was putting on--seminars, film screenings, etc.
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#18 Suzanne F

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Posted 22 April 2012 - 07:18 PM

We went before the crowds, it wasn't any better.


eta: there's someone selling fried anchovies there - they use a household deep fryer to repeatedly fry anchovies in a breadcrumb cover (or something like that) - yet the DOH never shows up to give them a D-.

These guys, huh?

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#19 Suzanne F

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Posted 22 April 2012 - 07:26 PM

And I bet most of these vendors are still barely making any money.

They're in it to make money? :blink: I thought it was to showcase their localsustainableauthentic (well,maybe not completely authentic) hipstery Breukelenness.

Otoh, I'm sure what's-his-name who runs the thing and acts as gatekeeper makes plenty.

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notorious stickler -- NY Times
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#20 erha2

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Posted 22 April 2012 - 07:35 PM


And I bet most of these vendors are still barely making any money.

They're in it to make money? :blink: I thought it was to showcase their localsustainableauthentic (well,maybe not completely authentic) hipstery Breukelenness.

Otoh, I'm sure what's-his-name who runs the thing and acts as gatekeeper makes plenty.


Ha, I had a feeling this would come up...It's probably not their #1 motive but they do need to survive somehow. Of the handful of vendors I actually do know of which a couple are already defunct, some are/were doing this as a hobby while making a couple extra bucks while a couple are trying to make a career of this.

#21 Suzanne F

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Posted 22 April 2012 - 07:47 PM



And I bet most of these vendors are still barely making any money.

They're in it to make money? :blink: I thought it was to showcase their localsustainableauthentic (well,maybe not completely authentic) hipstery Breukelenness.

Otoh, I'm sure what's-his-name who runs the thing and acts as gatekeeper makes plenty.


Ha, I had a feeling this would come up...It's probably not their #1 motive but they do need to survive somehow. Of the handful of vendors I actually do know of which a couple are already defunct, some are/were doing this as a hobby while making a couple extra bucks while a couple are trying to make a career of this.


The biggest takeaway for me from the recent NY Magazine story was how clueless so many people are about what it takes to run a business: "What do you mean, I need to have insurance for my food business?":blink:

I don't want to seem obsessed with this, but . . . -- Sneakeater, August 13, 2014

 

notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table


#22 jmoranmoya

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Posted 23 April 2012 - 07:06 PM

The lines depend on the time of the day. We went a couple of Saturdays ago, around 11 AM and the there were no big lines.
We liked the Nordic Sushi stand, and the Lobster Roll from Redd Hook lobster, but would need more days to try the rest of the vendors
Some more pictures



#23 Daniel

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Posted 23 April 2012 - 07:19 PM

The lines depend on the time of the day. We went a couple of Saturdays ago, around 11 AM and the there were no big lines.
We liked the Nordic Sushi stand, and the Lobster Roll from Redd Hook lobster, but would need more days to try the rest of the vendors
Some more pictures

http://www.flickr.com/photos/jmoranmoya/sets/72157629397496412/


Nordic sushi.. Oh my.. It was funny I was speaking to my father in law and telling him that the new rage is Nordic Cuisine. He said he remembered something about Norway being hot 40 years ago. Funny stuff.. The knife though, is beautiful.
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#24 joethefoodie

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Posted 23 April 2012 - 07:43 PM

Ha, I had a feeling this would come up...It's probably not their #1 motive but they do need to survive somehow. Of the handful of vendors I actually do know of which a couple are already defunct, some are/were doing this as a hobby while making a couple extra bucks while a couple are trying to make a career of this.

Some of the vendors actually use the fares/markets as a steppingstone to opening a bricks and mortar establishment. The Hester St. Fair, for instance, has enabled at least a half dozen vendors to open more "permanent" homes...of course by permanent, I mean for however long they can stay in biz.

WRT the Big Apple BBQ, my strategy is to go later in the day, with a shared fast-pass, and focus on a very few vendors who I know put out a quality product. As long as they still have product, it works fine.

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#25 Lex

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Posted 23 April 2012 - 07:59 PM

We went a couple of Saturdays ago, around 11 AM and the there were no big lines.

That same advice used to be given out on Chowhound as a means of avoiding the monster Shake Shack lines when they first opened. I absolutely believe it works. My problem is that I can't eat lunch at 11:00AM - I don't get hungry until about 1:00PM. Obviously some people can.

ETA - The CH Shake Shack cultists actually took it to a whole other level. They also recommeded that people avoid the lines by showing up on cold rainy days.

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#26 rozrapp

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Posted 23 April 2012 - 08:34 PM


We went a couple of Saturdays ago, around 11 AM and the there were no big lines.

That same advice used to be given out on Chowhound as a means of avoiding the monster Shake Shack lines when they first opened. I absolutely believe it works. My problem is that I can't eat lunch at 11:00AM - I don't get hungry until about 1:00PM. Obviously some people can.

ETA - The CH Shake Shack cultists actually took it to a whole other level. They also recommeded that people avoid the lines by showing up on cold rainy days.


That's exactly the method we've always used re: Shake Shack. Madison Sq. Pk. is a couple of blocks from our apartment. We head over on a Saturday or Sunday around 10 minutes before 11. Never more than a few people and we've even been first in line a couple of times. We consider it brunch. We only go once or twice a year and only in the summer. A major thing for me is eating in the park. Even though I like the burger, I have no interest in going to an indoor Shake Shack.

We've never been to the Smorgasburg, but it's on my "go to" list. Our daughter and son-in-law went this past Saturday. I don't know what time they were there. I asked about the lines, and they said there were some (she mentioned a bbq stand) but not at the vendors they chose. This is what she wrote in an email:

"I had a chili-like concoction with sausage and meatballs on bread from Sunday Gravy, and Louis had chicken over coleslaw from the Meat Hook followed by quinoa falafel from somewhere else. I had a Smore marshmallow sandwich for dessert and Louis had a gluten-free cookie. We both got Brooklyn soda (me: apple ginger, Louis: cardamom cream)."

#27 AaronS

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Posted 25 April 2012 - 12:14 AM

seeing the pictures reminded me of how much worse the porchetta sandwiches I've had at the flea are than the ones at the store. I can't believe they don't think it hurts their brand.

#28 StephanieL

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Posted 25 April 2012 - 01:02 AM

I like Smorgasburg and their ilk more for goods (dried pasta, that switzle vendor, doughnuts) than for prepared foods. There's hardly ever a line at those stands and some of them have very interesting products.
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#29 Lex

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Posted 25 April 2012 - 02:24 AM

Posted Image

Posted Image





OK. The 2nd picture is from the Ohio Renaissance festival.

“I have a dream of a multiplicity of pastramis.”

"One of the Evil Twin beers I tried smelled like a foot." - LiquidNY

"I don't have time to point out all the ways in which you're wrong" - irnscrabblechf52


#30 jmoranmoya

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Posted 25 April 2012 - 03:03 AM


The lines depend on the time of the day. We went a couple of Saturdays ago, around 11 AM and the there were no big lines.
We liked the Nordic Sushi stand, and the Lobster Roll from Redd Hook lobster, but would need more days to try the rest of the vendors
Some more pictures

http://www.flickr.com/photos/jmoranmoya/sets/72157629397496412/


Nordic sushi.. Oh my.. It was funny I was speaking to my father in law and telling him that the new rage is Nordic Cuisine. He said he remembered something about Norway being hot 40 years ago. Funny stuff.. The knife though, is beautiful.

Yeah, I believe you have a very similar knife or set of knifes! Fully recommend this NOSI, great combination of nordic favors ( rye, dill,... ) with sushi ( salmon, mackerel... )