[ PEOPLE ]

 

Bang Bang Pie shop in Chicago is a 900 square foot space that specializes in two things: pie (obviously), and biscuits. Limiting a menu like this is a bold move, but one that has paid off for the pie shop with an equally bold name. The three person team is made up of Dave Miller (who controls the coffee program), his wife, Megan Miller (the genius behind the pies), and Michael Ciapciak (the hospitality arm of the operation). They opened their business in March of 2012, and since then have grown into a place that connects their community, and sells a lot of pie. The focus on pie has not limited them in the slightest, their thought was that if they were going to do something every day, it better be something they’re passionate about. Their passion is obvious, and it’s inspiring. And this focus on doing a few things really well has allowed them to be creative and explore all kinds of possibilities. 

 

 

What’s so special about the pie at Bang Bang? Let’s start with the ingredients. Everything that can be sourced locally, or made from scratch, is. We’re not just talking seasonal produce from sustainable farms, which, of course, they use. The graham crackers they use to make their graham cracker crust are made from scratch, same goes for their pretzel and oreo-like cookie crusts. They make their own butters, jams, and maple sugar in house. The leaf lard they use in their crusts comes from Smoking Goose out of Indiana. They render the lard from their pasture-raised animals specifically for Bang Bang Pie. Before this working relationship was established, the lard would have been disposed of, now it’s put into use, which is another thing the pie shop cares deeply about: no waste. 

Something else that makes this shop stand out is the inspiration and philosophy behind what they do. They aren’t making your average nostalgic, 1950’s diner-style pies. They’re going back further in time, to what they call your grandma’s grandma’s pies. They’re a little like historians, seeking out recipes from the late 1800’s and adapting them for a modern palate. Their pies contain a lot less sugar than most diner desserts; they believe that if you’re using fruits that are in season, and fully ripe, you don't have to use a lot of sugar. Their pies also require much more effort than their 1950’s counterparts -- there are no instant ingredients here. At any given time you’ll find a chocolate, cream, and fruit pie on the menu, and each one will have been made my hand and thoughtfully considered before making its way to the counter.

Biscuits are great for the breakfast crowd, and they’ve just introduced savory biscuit sandwiches. The coffee is not your average drip variety, thanks to Dave’s former years as a coffee roaster. 

Aside from all this, the pie shop also offers classes in which they’ll teach you how to make pie and about the history of pie baking in America. They have more community-based events as well. Like a market of local farmers and vendors outside their shop, an apple pie baking contest, and seasonal BYOB harvest dinners. It’s safe to say that this place is so much more than a pie-lover’s dream. If you’re ever in Chicago, stop by and see for yourself. 

Bang Bang pies is located at 2051 N. California.

 

         

 

[ TOOLS ]

 

A lot of people have a hard time making pie crust at home, some people even let this deter them from pie-making altogether. The team and Bang Bang Pie has the perfect tool for people who love homemade pie, but don’t like making crust: their pastry dough. That’s right, they sell their high-quality dough so all you have to think about is what you’re filling your pies with. $6.50 gets you enough dough to make two single, or one double-crust pie. Not only do they love making pie, they want to encourage you to make it, too. They’re willing to put in the hard work to make the process easier on people. It’s exactly the kind of tool we like: one that turns a chore into something fun. Of course, this tool is really only available to those who can make it into the shop, so it’s a bit more exclusive than a dough scraper. If you can’t stop by the shop, try your hand at a leaf lard crust and see if you get a more golden, flaky crust at home.

[ INGREDIENTS ]

 

As we mentioned, the pies at Bang Bang contain a lot less sugar than you expect. One of their favorite ingredients is sorghum syrup. Sorghum syrup is an old-fashioned and often overlooked sweetener, derived from the grain. It’s the original sweetener in early pecan pie recipes, so that’s what they use in theirs. If you’re looking to change up your pecan pie recipe this holiday season, try using sorghum.  

Other sweeteners they favor are cane syrup, local molasses, and maple syrup. They do use regular old sugar in their pies, but not as often as you expect, and it mostly depends on the sweetness of the fruit. Their preference for alternate sweeteners has inspired us to experiment with our next homemade pies.

We’re lucky enough to have gotten Megan to share an apple pie recipe with us. Perfect timing considering the holidays ahead. Try out her modern-day old school pie for yourself, or if you don’t have the time, swing by Bang Bang Pie for the perfect holiday pie (or two, or three).

 

BANG BANG (APPLE) PIE

 

1-2 Bang Bang Leaf Lard Pastry Crusts

1.75 lbs Apples

1/2 C Sugar

1 T Sorghum Syrup

2 T Lemon Juice

1 t Cinnamon

1/4 t Salt

3 T Cornstarch

 

Chop and Peel apples, add just enough sugar to coat the apples
(about 1/2 cup)

Let sit overnight

Drain liquid, weigh apples and reduce liquid to syrup

Add lemon juice and sorghum and reduce again

Mix cinnamon, salt, and cornstarch together

Add cornstarch mixture to apples and toss to coat the apples

Pour syrup over apples and mix well.
Make sure there are no bubbles of dry cornstarch in the apple filling

Pour filling into a 9” crust and top with either a top crust
or your favorite crumble topping.

Bake at 400˙ for 15 minutes then at 350˙ for 30-35 minutes

 

 

enjoy!

photos: Nic Gourguechon // story: Kristy Mucci

Hi there,

Thank you for visiting our website (and blog).
Things have changed for a little while, we're taking a break
to embark on a Kickstarter campaign. For the last year we have
poured our lives into this magazine--sometimes we're crazy,
sometimes we fight, but there is always love. 
We believe in it and are fulfilled bringing you good content, 
imagining you tucking into a new issue with a nice glass of wine.

We hope that you will join us on our Kickstarter journey
in the next 30 days and help us publish No.3- The Dirt Issue. 
We are so excited to see how far we can go together.
And empowered by new and wonderful connections made with you.

 

They say that when one takes the right path in life, people come out
of the woodwork to help you. I guess we will see in the next 30 days
if that rings true for us. But no matter how this kickstarter thing goes, we have already been blessed. Liz Mazzei, marketing maven,
you are a true champion. Mark Robohm, web wizard, you have the eye of the tiger. Steve Hamilton, video visionary, you are a firework.
Rachel Fagiano, you ​embody editing and proofing prowess​. Kristy Mucci, you raise the (Snack) Bar. Renee Larson, you roar with a paint brush​ ​...o​k, so I've been listening to a lot of Katy Perry. All of our photographers, food stylists, prop stylists, editors you've all
enriched our lives and we are indebted to be in your Good Company.

With love and gratitude,

Bobbi and Debi

[ PEOPLE ]

 

Nourish Kitchen + Table is the kind of neighborhood spot
everyone wishes they had nearby.

It’s open all day, serving seasonal, delicious, and healthy food.
You could stop by in the morning for their crave-inducing
green juice, and then again at night for a glass of wine and a satisfying dinner. And they’ve got a great selection of mid-day treats.
The space is small, comfortable, and incredibly charming.
You can happily spend the day working there, or just reading some
of the books and magazines they have on offer.
In their shop, they stock a well-curated selection of serveware,
reading material (including Good Company), and other items that will enhance your cooking and dining experiences at home.
If you’re more of a takeaway person, try their picnic for 2,
or just make your breakfast/lunch/dinner order to go. 

The brains behind the operation is Marissa Lippert, a New York-based nutritionist who got this idea from years of working with clients in her nutrition counseling practice. She saw a need to make a place
that exemplifies the healthy and delicious lifestyle she encourages,
a place where people who don’t always have time to cook can rely on to get food that tastes as good as it is good for them.
All of the ingredients at Nourish Kitchen + Table are sourced locally, and the menu changes frequently, depending on what inspires
Marissa and her kitchen staff. 

While the combination of good food and atmosphere might sound like enough, Marissa and her team have a lot more on the radar.
They offer a registry service, and are planning to roll  out a private dinner series, small cooking classes, wine tastings,
and they’re open to hosting private events. 

If you find yourself in the West Village,
stop by Nourish Kitchen + Table at 95 Greenwich Avenue, and indulge.

 

photos: Kristy Mucci

 

photos: Bobbi Lin

 

[ TOOLS ]

 

Marissa’s favorite tool is the . She particularly loves how easy it is to get consistent and beautiful shavings. And if using the shavings as a garnish, she thinks they really elevate a dish. They come in multiple shapes and sizes, specific to different uses, so you may find yourself with a small collection of them in your kitchen. She uses them for everything from citrus and cheese, to chocolate and garlic. She says once you’ve tried one, you’ll never go back. 

photo: Kristy Mucci

 

[ INGREDIENTS ]

PUMPKIN RISOTTO WITH GRANA PADANO

adapted from Marissa Lippert

This decadent pumpkin risotto is perfect for a crisp, fall day. Roasting the pumpkin really concentrates its flavors, making the final dish feel especially autumnal. You can switch out pumpkin for any roasted winter squash, and you could also mix up the herbs if you don’t have rosemary or marjoram on hand. We served this risotto using dishes and utensils from Nourish Kitchen + Table's shop. The final dish is impressive on its own, but as Marissa says, beautiful objects set the mood and make eating feel different. 

 

photo: Bobbi Lin // styling: kristy mucci

 

Serves 4-6

1 medium sugar pie pumpkin, peeled and seeds discarded,
meat cut into small chunks

2 tablespoons and 1/4 cup olive oil, divided

6 1/2 cups low-sodium or homemade chicken or vegetable stock

1 medium onion, diced

1 shallot, minced

2 cups cremini mushrooms, diced

1 teaspoon each fresh rosemary and marjoram

2 cups arborio or carnaroli rice

1//2 cup dry white wine

2 to 3 knobs of unsalted butter

2 teaspoons fresh rosemary, chopped

5 to 6 ounces of grated grana padano or parmesan cheese,
plus more for serving

salt and fresh cracked pepper to taste

fresh grated nutmeg

Preheat oven to 375ºF.
Toss pumpkin with 2 tablespoons olive oil and a generous pinch of salt. Roast on a baking sheet until golden brown, about 30 to 35 minutes. 
Heat stock in a separate pot to keep warm.

In a large sauce pan or Dutch oven, heat 1/4 cup olive oil and sauté onion and shallot over medium heat until softened, 8 to 10 minutes.
Add the mushrooms and 1 teaspoon each rosemary and marjoram with a pinch of salt. Sauté until mushrooms are tender, about 5 minutes.
Add rice and sauté 5 minutes until lightly golden. Add white wine and stir until absorbed. Add 1/2 cup of stock to rice and stir until
well-absorbed. Continue to add 1/2 cup of stock at a time, and stir constantly until all the liquid has been absorbed. 

Before adding the last 1/2 cup of stock, stir in roasted pumpkin and remaining rosemary. Once the last 1/2 cup of stock has been absorbed, remove from heat and stir in the butter and cheese.
Taste for seasoning and add salt and pepper to taste

Finish with a sprinkle of freshly grated nutmeg and serve with additional cheese. 

 

enjoy!