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Our Beloved Neighborhood Stores—Joys and Sorrows
When Karen and Tom Trachalides took over the fish store opposite my favorite butcher Pino, on Sullivan Street, just south of Houston (ergo SoHo), April of 2003, the whole neighborhood rejoiced. The Trachalides named it Fresh Catch and for good reason—it is the only place I’ve found in New York City that has shrimp and also squid that have never been frozen. In addition to that, the fish is all impeccably prepared.
We also all took an immediate liking to this lovely and attractive young couple. Karen makes terrific crab cakes, salmon cakes, and seaweed salad among other things to take out or eat at the little tables opposite the display counter. And Tom introduced me to black fish which I had never even heard of before, saying that the fisherman usually keep this fish to themselves. He was wonderfully knowledgeable about fish and always willing to share and educate. So it was a horrible shock to discover, last month, as I was running by to drop off some cake sample treats, that the store was temporarily closed due to Tom’s sudden tragic passing from a heart attack.
Karen is now continuing to run the store, with the support of her sons, one of whom insists on doing the procuring at the fish market, saying that the market is not a woman-friendly world. I suspect that’s the truth and I also suspect he is being a wonderful son.
We should all be eating more fish in the first place, and supporting small neighborhood stores—not just out of sentiment and the value of personal connection—but also to maintain the quality of ingredients. I also hope everyone in the neighborhood will do everything to support Fresh Fish also because Karen is an exceptional person with great integrity and deserves it.
Fresh Catch: 212-777-5250
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Comments
hi james! yes--i was there with harold imports and lékué of barcelona. no food shows this year--nose dived into my book due in just a few short months.
all the best,
rose
Reply to this Posted by: Rose Levy Beranbaum | January 25, 2007 8:50 PM #
Hello Rose,
My name is James and I met you at the Gourmet Housewares Show last year in Las Vegas...you were there with ???/ what IS the name of that company?
Anyway, I still have your card but neglected to follow up with you so I'm doing that now. I found your blog on a Google search and thought I would drop a line to say 'thank you' for your graciousness and conversation. It was fun, you were warm and funny, and I hope our paths cross again.
Warmest regards,
James Simpkins
'The Food Lover'
617.750.9040
PS_ I'm hoping you will look on my blog or website to bring my face back to your memory..(:
Reply to this Posted by: James Simpkins (a.k.a. The Food Lover) | January 25, 2007 1:22 PM #
i'm sorry, i haven't experimented with sourdough baguette bc i worked so hard to achieve this one and am very happy with it. but i'm sure it's possible to replace the yeast with the lalavain or use a little yeast as well. the instructions and amounts for how much commercial yeast that can be added to a starter without destroying it are in the sourdough dough chapter.
Reply to this Posted by: Rose Levy Beranbaum | January 24, 2007 8:31 AM #
Rose: For a little more zing in the finished product, I'd like to make your baguette recipe (p335 et seq)in the Bread Bible using a Lalvain starter instead of yeast. Is this possible? What proportions should I substitute?
Reply to this Posted by: Jerry | January 23, 2007 8:00 PM #