The year old restaurant in Brooklyn Heights was actually opened in part thanks to a kickstarter campaign where community members donated funds. Now neighbors have a spot for farm to table dining. There's a bar area, tables and an open kitchen
The menu is season with plenty of local produce, recently a carrot dish from sous chef Bryan Redmond. The recipe is below.
You can find more about Colonie at colonienyc.com.
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Recipe:
Carrot Salad
Baby Carrots - 1 tray
Garlic - 2 Heads
Thyme - 1 Bunch
Greek Yogurt - 8 oz
Zest and Juice of 1 Orange
Sunflower Seeds - 1/2 Pint
Sunflower Oil - 1/2 Pint
Confectioners Sugar - 1/2 pint
Procedure: Dress the Carrots in extra virgin olive oil, salt and pepper and lay them on a baking tray with the garlic and thyme. Roast Carrots for about 45 min or until tender in a 400 degree oven.
Combine in a mixing bowl 8 oz Greek yogurt and the juice and zest of 1 orange. Season with a pinch of salt.
Toast your sunflower seeds in a 350 degree oven for about 15 min or until golden brown. Let cool. Cover with Sunflower oil.
Peel and rough chop 1 head of garlic. Toss in confectioners sugar and fry in a pot of canola oil at 275 degrees until golden brown while stirring almost constantly. Strain and cool.
Plating: Toss cooled roasted carrots with sunflower seeds, oil, salt, pepper and candied garlic. Arrange on a plate with a few dollops of orange yogurt. Garnish with sunflower shoots.
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