Brooklyn Exposed just posted a Guide to Gluten-Free Dining in Brooklyn. Here’s what they said about us.
(413 Graham Avenue at Withers Street, Williamsburg)
If there were an award for gluten-free support, Waffle and Wolf would hands down be the recipient. Their gluten-free waffles options outnumber non-gluten-free options 2:1. And they’ve even just recently modified their S’mores waffle (that’s right, s’mores!) to be gluten-free. Choose a sweet or savory filling combination from the menu and they’ll wrap it in a crispy, soft and fluffy cornbread or buckwheat waffle bigger than your hand. We suggest #29, smoked salmon, lemon-caper-dill cream cheese, spinach and red onion with a cornbread waffle ($12.75) and #23, lemon mascarpone, blueberry compote, poppy seed and brown sugar crumble in a buckwheat waffle ($11.50). Oh, and don’t be shy with the chocolate chip cookies—they are the best we’ve ever tasted.
It’s official…your Waffle is now grown in NY!
We are proud to announce we are now sourcing 100% organic flour from Farmer Ground Flour located in Trumansburg, New York check this site out. Check out their website to learn more about what is in your waffle.
Go to our Facebook page and tell us what your favorite Van Leeuwen flavor is. Ice Cream coming in April!
Sandwiches don’t always have to be made with bread. A restaurant specializing in sandwiches, Waffle and Wolf takes a regular homemade waffle and turns it into a vessel for just about anything. This savory sandwich is stuffed with spicy roasted pumpkin, arugula, pomegranate and a Turkish yogurt sauce.
1 pie sized pumpkin
2 tablespoons orange juice
For the spice mix:
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon cayenne
1/2 teaspoon cumin
1 teaspoon paprika
1 teaspoon herbs de provence
Preheat oven to 350 degrees. Peel pumpkin and remove seeds then dice into one inch cubes try this web-site. Spray a small pan (roughly 9×9) with cooking spray and add orange juice. Mix spices together in a small bowl. Place diced pumpkin in pan and generously coat with spices (a lighter coat of spices will reduce the heat). Cook in oven uncovered for 45 minutes or until tender stirring half way through. Makes approximately 2 cups cooked pumpkin. Serve hot or cold.
Recipe courtesy chef and co-owner Daniel Richardson.
It’s not too hot. It’s not too cold. In fact, the temperature’s just right. Find out how to take advantage of fall in New York with these essential things to do in New York City cloud collaboration software. We’ve got events and activities that range from wholesome county fairs (pig-racing anyone? We’ve got a monkey on the pot-bellied swine.), to a veritable army of women your mother warned you about at the New York Burlesque Festival.
via 101 things to do in New York City: Fall 2012.