Bresnitz Brothers Profile

Mar 1 • By • 1155 Views • No Comments on Bresnitz Brothers Profile Eats, FOODIES-TRAVELOGUES, Issue 02 // Mar 2012

Darin and Greg Bresnitz are twin brothers and the Brooklyn-based DJ’s and event producers behind Finger on the Pulse. During the day, Darin freelances as a Culinary Media Producer & Director and Greg works for the Ace Hotel handling events and sponsorships. Together, they created Dinner with the Band and currently host the food and music hour Snacky Tunes on the Heritage Radio Network. They took some time out of their busy schedules for a short Q and A before heading off to SXSW.

(Eds. note – and scroll to the bottom for a great (vegetarian) recipe for “Beat Up Black Beans”.)

What do you love about Brooklyn?

Brooklyn feels like home and a community. When we get off the subway from the city, the air and the vibe are just different than the city. It’s great having local bars to call our own and to walk around, running into lots of people. There are also few things better than a Brooklyn summer.

How has Brooklyn changed since you moved there?

There is a lot better food and more choices. As each week passes, there is less and less reason to have to head into the city, minus maybe checking out one of the major art museums. We don’t really eat out on the weekends, so it’s great to come to Brooklyn on a Friday and just stay in the area.  Now with the waterfront and Nitehawk movie theater, you have everything you need in the area.

What kind of cooking gets you excited?

A giant piece of meat that takes hours to cook. Especially something that can be shared by a lot of people. We just got the Joe Beef cookbook and have been cooking from that.

What’s on your cookbook shelf right now?

The Joe Beef cookbook, along with the Noma book (which is more fun to look at since we are no where near that level of expertise). Of course we have the classic Joy of Cooking, which our mom gave us, and Jamie Oliver’s Cook.  We really don’t cook directly from a lot of these books, we just use them for inspiration and for tips, like the basic method of cooking salmon or veggies. Once we know the classic method, we try to make each recipe our own. The Ad Hoc cookbook is also a favorite.

What are your favorite places to eat right now?

We are big fans of ISA (Eds. – a really great Williamburg dining experience, read more about the place here) right now, they are really doing something no one else is doing in the city.  Also, big fans of Maison Premiere for oysters & drinks and Brooklyn Star for great comfort food after a long night out.

ISA

What is your favorite thing about said places?

These places make you forget about the vastness and density of New York. They feel like local spots, but have the energy and freshness of the city.

What do you love about food and music?

Why people enjoy of these two art forms are rarely agreed upon by anybody, yet everyone loves them. We grew up with music as already part of the pop culture lexicon and it has been great to see food join it in stature.  We have really enjoyed exploring where these two worlds intersect and how they effect people in a new way when combined.

How are chefs and musicians different?

Musicians want to be chefs and chefs want to be musicians.

How are they alike?

They are both artists and they both like staying up late.

What’s on your agenda at SXSW?

We have our Snacky Tunes Panel with Richard Blais and a TBD band, but other than that nothing set in stone.  It’s better to go in without a plan and just enjoy what happens. We heard a rumor Sleepytime Trio is going to reunite, so you better believe we’ll be there.

Tell me about the panel you will be hosting?

We are hosting our first live version of Snacky Tunes, our weekly food & music culture show on Heritage Radio Network. Richard Blais will be our food guest and we will have a band playing live.  We are going to be talking about Blais’s career, internet radio, live music and anything else that might come into mind.  Expect a lot of SXSW inspired puns.

What meals have changed your life?

Our twenty-fifth birthday dinner at wd~50 changed they way I thought about food and how it can be used and presented.  It no longer was just a substance that existed in forms of proteins and vegetables, it become elements of a culinary palate.

Can I get a recipe to make at home?

Beat Up Black Beans

2 Cans (16oz) Organic Black Beans, Salt Free or Low Sodium
One Head of Garlic
One Shallot, Large
3 tsp Tumeric
1-2 tsp Chipotle Chili Flakes
1 Bay Leaf
1 Tbs Butter
White Pepper
Kosher Salt
3 Tbs Olive Oil

1.     Turn oven to 400 Degrees.
2.     Place head of garlic on a sheet of aluminum foil, drizzle with 1 Tbs of Olive Oil and sprinkle with kosher salt.
3.     Place into oven for 50-60 minutes, until cloves are golden brown and soft. Remove from oven and allow to cool.
4.     Remove skin and dice shallot, set aside.
5.     In a medium pot over medium/high heat, add 2 Tbs of Olive Oil and 1 Tbs Butter.
6.     Once the Butter is melted, add in Shallots and cook until they turn golden brown.
7.     Add in the cloves of the roasted garlic.
8.     Open both cans of Black Beans and add entire contents, including liquid.
9.     Add in the  Tumeric, Chipotle Chili Flakes and Bay Leaf.
10.  Season with White Pepper and Salt to taste.
11.  Cook until the liquid has cooked down and the beans have a sludgy look, but make sure to stir gently as not to break the beans apart.
12.  Serve with your favorite rice and coldest beer.

 

Photo credit: Daniel Krieger

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