Anarchy in a Jar

The revolution starts in your mouth // Small-batch condiments made in Brooklyn

Jamarchists in the Kitchen

UncategorizedLaena McCarthy


We cooked up a batch of our classic raspberry balsamic jam and another of blackberry this morning at Chestnut in Carroll Gardens, Brooklyn. Chestnut is a charming and insanely delicious restaurant where we be jammin' at dawn. I highly recommend you eat here, whether for a romantic date in the back garden before winter sets in, or a cozy glass of wine and small plates at the bar--the gnocci is made in house and divine. Chef Daniel Eardley uses mostly local and organic ingredients and describes his cozy and welcoming restaurant as eating at grandma's (top chef grandma, that is)--a perfect place for us jamarchists to cook up our concoctions! If you go, make sure you eat dessert. Chestnut's dessert chef, Carla, whips up magical things alongside us in the morning when it is the ladies-who-make-sweetness that preside.

Jam on.