Argentina?born soccer enthusiast Gustavo Szulansky opened Super Soccer Stars to provide the boroughs with a program that championed the personal development of youngsters rather than solely a skill-based focus. Since its debut in 2000, it's grown throughout the city, helping countless youngsters learn teamwork, boost confidence, and decrease arguments during home games played on the dining-room table. This rapid growth is due in part to the positive values Gustavo instilled from the first class. His coaches are carefully selected for their ability to cultivate a noncompetitive, sensitive approach to learning the game, and they dole out their knowledge in both classes and camps.
Super Soccer Star's Kick & Play program features family-friendly classes that help tots 12?24 months old develop pre-soccer skills and physical skill sets simultaneously. During classes, a team of talented and enthusiastic instructors and an athletic duo of puppet friends named Mimi and Pepe buoy budding soccer players with positive reinforcement, individual attention, and the merry clickety-clack of cleated tap dances. Designed with the help of early-childhood specialists, each age-specific class helps players build skills at their own pace with positive reinforcement, individual attention, and engaging original music.
The skateboard and snowboard pros at Homage Brooklyn prepare customers for everyday and extreme daredevilry with boarding paraphernalia as well as private and group lessons. Customers can glide across smooth pavement on a brand-new skateboard ($80–$365), or revive an ailing contraption with fresh wheels ($30–$120) or a state-of-the-art sidecar. Precision tune-ups ($20+) prime snowboards for a season of snow skimming, and protective goggles ($60–$220) shield eyes from downhill onslaughts of flurrying flakes. Racks of boarding apparel ($20–$98) and accessories ($18–$36) ornament bodies in the theme of a favorite brand or famous snowman. Homage Brooklyn also hosts private ($60–$75/hour) and group ($30/hour) skateboarding lessons to populate streets with riders skilled in the art of wheeled movement.
"I feel a little like a detective," reveals Luke Johnson, overseer of the cheese cave at Stinky Bklyn, to the New York Times. He continues, "I…try to steer people toward something new. If they say they don't like goat, I really push the goat because people don't realize there are so many varieties." And push they do. Staff members pass indulgent segments of their carefully aged cheeses, offering approachable wisdom to novices and a wide-ranging selection for aficionados. The charming Smith Street institution has opened a new location between Baltic and Butler, with fridges and pantries stocked with international morsels such as chocolates, oils, vinegars, and beer, as well as an impressive ham bar.
Visitors can request a peak at the temperature- and humidity-controlled cheese cave, where Luke and staff nurture each wheel through distinct aging processes. Cheeses dwell within the cavern for anywhere from a few days to a few years, undergoing washing, soaking in beer or brine, and the opportunity to view culturally enriching cave paintings. Owners Patrick Watson, Michele Pravda, and Chris Remy also added a green garden and patio behind the shop, providing an ideal place for tastings or a peaceful spot for enjoying one of the shop's artisan sandwiches.
Choc-Oh-Lot Plus's artistic confectioners sweeten up kitchen repertoires with a two-hour course in cookie decorating. With an instructor's step-by-step guidance, students handcraft seasonally shaped sugar cookies adorned with frosting to transform treats into Halloween pumpkins, Thanksgiving turkeys, and Labor Day W-2 forms. Utilizing a squeezable pastry bag, hands top cookies with royal icing, learning the tricks needed to craft aesthetically pleasing batches of sugary shapes. Take-home recipes encourage patrons to continue practicing at home, so they can eventually fashion treats in themes as diverse as Inspector Gadget's rolodex of mechanics. Students should bring their own containers to take their cookies home in.
Owner and brine master Alan Kaufman reignites the tradition of classic barrel pickling by curing a variety of pickled fare in casks without preservatives, soaking the snacks for up to six months before dishing them out by the quart, half gallon, or gallon. More than 30 types of brine-soaked morsels line the shelves, including the classic new pickles, sour pickles, and hot new pickles (all $6.25/qt.). Other vinegar-soaked veggies run the gamut from sliced hot peppers ($10/qt.) to marinated mushrooms ($14.50/qt.), remedying sodium deficiencies and the architectural instability of the food pyramid. Pickle Guys also jars seasonal creations, such as pickled pineapple ($11.50/qt.).
Shelsky's Smoked Fish’s kitchen crew preserves time-honored traditions as it crafts updated takes on Jewish smoked fish and meats, earning a feature in the Brooklyn Paper and Serious Eats. Owner Pete Shelsky combines fish cured in-house with authentic fare sourced offsite, including pickles from Guss', bagels and bialys from Kossar's, and deep-fried Russian literature from Tolstoy’s. Patrons can peruse the shop's stock of Jewish fish and dairy products, also referred to as appetizing, which include house-cured gravlax ($11.99/quarter lb.) and hot-smoked Door County whitefish ($19.95/lb.). Guests can also expand on traditional horizons with the house-cured clementine- and ginger-cured salmon ($11.99/quarter lb.), which the South Brooklyn Post reports was inspired by Shelsky's two daughters, Clementine and Ginger. Patrons can also opt to carry out stacked sandwiches, such as the traditional lox-and-bagel Member of the Tribe ($9) or the Brooklyn Transplant ($11), which layers kippered salmon, apple horseradish, and pickled-herring salad between pumpernickel bread for a culinary construction more appealing to the tongue than a bridge made out of popsicles.