A Match Made in Heaven: Introducing Our Grilled Cheese Sandwich

There are few things better in life than a great tomato soup and a grilled cheese sandwich. So I'm happy to announce that starting today, we're adding grilled cheese to our night and weekend menu.

 
Good Stock's Grilled Cheese Sandwich

Good Stock's Grilled Cheese Sandwich

 

Like most things we try to do, we're keeping it simple, but trying to make it better. For bread, we are using a Seed & Grain Pullman loaf from Bien Cuit. The whole grains and seeds provide a great nutty flavor when toasted. We are using cheddar from 5 Spoke Creamery, a wonderful cheesemaker located just an hour north of New York City. Starting today at 5pm, you can call one of these sandwiches your own. 

 
Roasted Tomato Soup

Roasted Tomato Soup

 

For this week's menu, we're leaning Italian. We've got a great Tomato & Cannellini Bean en Brodo as this week's soup. This is vegan and gluten free and fantastic. Particularly when topped with basil pesto and some oven-dried tomatoes. And our salad will be Braised Broccoli Rabe with a spicy tomato vinaigrette. I love this dish and will probably have it every day this week. 

 
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Good Stock Celebrates Oktoberfest

Good morning!

I hope you're enjoying this Indian Summer. It really is a lovely time of year, when the seasons are mingling and you can still enjoy some summer-ish days while getting great late summer produce from the farmers markets. 

Oktoberfest kicks off this week in Munich, and we're celebrating by combining the traditional food served at the festival into a delicious soup. This treat has pork bratwurst, sauerkraut, potatoes, beer, and wholegrain mustard. They combine for a smooth savoriness and slight tang from the sauerkraut. We're topping the soup with house-made pretzel crisps. 

 
Oktoberfest Soup

Oktoberfest Soup

 

We're also going to be serving up a German-style Cucumber & Dill Salad over mixed greens. Dressed with a cultured crème fraîche dressing, and topped with our pretzel crisps, it's a cool and crunchy salad. The perfect compliment to our Oktoberfest Soup.

Our menu this week also contains Chicken & Vegetable Soup and a North African-inspired Eggplant & Chickpea Soup that's spiced with NY Shuk's harissa paste. There truly is something for everyone at Good Stock this week. We hope to serve you soon!

Danke schön!

Ben

Playing the Hits for the Last Week of Summer

Good morning!

As we enter the last week of the summer, I think it’s a good time to look back on these last few months. This summer was our first operating both of our shops, and second summer at West Elm in Dumbo. When I was starting Good Stock, one of the first questions I always fielded was “What are you going to do in the summer?” Without fail, I responded “We’re going to sell soup!” We are committed to making delicious soup, no matter the weather. We developed menus to match the weather. We introduced soups from hot climates from around the world. And we tried to listen to you to see what you wanted to eat. 

We wouldn’t have made it through this summer without you, our diehard Soup Troopers. Because it’s easy to be a soup shop in the cold months. Summer, however, is whole different game. So thank you from the bottom of my heart for sticking with us and helping us get through the summer. We’ve got one more week to go, and we hope to see you before you kick back for Labor Day Weekend!

The Unknown Favorite

The Unknown Favorite

This week, we’ll be featuring this summer’s greatest hits. The Unknown Favorite. Summer Vegetable Soup. Kale Salad. Watermelon & Feta Salad. Salads with pickled summer fruit. And more to come as the week progresses.

Thank you again, and I hope this last week of summer is your best one yet!

Ben

Heat Up & Cool Down with Good Stock This Week

Good morning!

There’s a Korean saying yi yum chi yul, which means “fight fire with fire.” This follows a tradition of eating hot chicken soup on the hottest days of summer. Why would anyone do this? Because they are genius soup lovers, that’s why! But also because there is legitimate science behind this. So, we are trying to get a little smarter and cool down at the same time this week, and are thus taking our inspiration from Korea. 

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The most common soup eaten on this day is samgyetang, or Ginseng Chicken Soup. It’s a soup that’s traditionally made by cooking a whole chicken stuffed with sticky rice and red dates in a broth studded with ginseng, garlic, and ginger. Ginseng and garlic in particular are said to have medicinal properties to them that aid in cooling. Tastes great + healthy = yes please. In our biased opinion, at least!

We’re also serving a light, refreshing side salad as well made up of baby lettuces, baby greens, and pluots lightly dressed in a spicy honey-sesame vinaigrette.

I’m very excited to serve samgyetang this week, as it’s one of the first soups I came across when I asked myself “What are we going to do in the summer?” At Good Stock, we, like you, love soup. And we are committed to serving the best possible soup all year round, no matter the weather. You can find our full daily menus here. And for more on this great Korean tradition, check out two interesting articles:  Why Do Koreans Eat Hot Food to Cool Down?, and Hot Enough for You? Try Eating Something Hotter.

Have a great week!

Ben

Who Wants Tacos?

Good morning!

As summer continues, and the heat along with it, we've been looking to hot climates to get an idea for they traditionally eat. We were thinking about the beach and tacos (which we do from time to time) and ended up on Mexico's Yucatan Peninsula.  So, we decided to get a little playful this week and riff on one our of favorite dishes at Good Stock - the al pastortaco - and turn it into a soup.

Our version of this soup is made up of adobo-roasted chicken, corn stock, onions, garlic, cilantro, and epazote. We are going to garnish it with tortilla strips and roasted pineapple. We love this fun escape of a soup and hope you do too.

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For our salad, we were thinking about cooking in the style of a pibil, or smoking or slow-roasting food. We decided to do that with sweet corn, which you know by now is one of our favorite seasonal items right now. This refreshing salad is made up of smoked corn, swiss chard, summer squash, ninja radish, jicama, and chayote. We dress it with an orange-habanero vinaigrette for brightness and a little zip. So tasty you won't even realize how healthy it is.

Here's to eating something delicious this week!

¡gracias!
Ben

Chinese-American Week at Good Stock

Good morning!

One of our great loves at Good Stock is the traditional Chinese-American restaurant. Wonton Soup, Hot and Sour Soup, Egg Rolls, General Tso's Chicken, Fried Rice...what's not to love? And it's sort of amazing that almost no matter where you grew up, that place had a pretty good Chinese-American restaurant. So we are using that ubiquitous restaurant as our theme this week.

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Our soup for the week is a Chinese Chicken & Corn Soup. It's a lighter, more summery version of what is typically seen on menus. We make a combine chicken and corn stock from fresh sweet corn cobs and the chickens for the soup. We then add a few vegetables before adding spinach and bean sprouts right at the end. It's a really great and light soup. If you want a little more heft in there, feel free to add a sous-vide egg.

Our salad will be changing up throughout the week, but today we will be serving a Summer Vegetable & Lo Mein Salad. Summer squash, red pepper, cucumber, and a few other veggies are tossed with lo mein noodles and a sesame dressing. We are incredibly biased, but we think it's a pretty great way to start the week.

As always, thanks for indulging my musings. Have a  great week!

Ben

Good Stock Visits the Caribbean This Week

Good morning!

We've got some new items for you this week. How new? So new that we don't even have pretty pictures of them yet. I know what you're thinking - "Damn, that really IS new." Yep. We're all about truth at Good Stock.

Last week, Chef Dave cooked at an event in Belize. He left the Caribbean with a golden tan, a hangover, and, fortunately for us, some inspiration. So, we'll be serving up some Caribbean deliciousness this week.

Our soup is Chicken Escabeche, which is Belize's most popular soup and often eaten on Sundays and special occasions. It's a very light and flavorful chicken soup, made brighter by the addition of pickled onions. The acidity and lightness is what enables it to be eaten regularly in such a hot culture.

This week's salad is our Caribbean take on a Thai green papaya salad. We're using jicama and chayote in place of the papaya, and adding to that sliced cucumber and a variety of pickled fruit - strawberries, pluots, thomcord grapes, and peaches. It's dressed with lime juice, coconut milk, and a little habanero. A little sweet, a little tart, a touch of heat.

Altogether, we're looking at a menu that's light, refreshing, healthy, and also delicious. The perfect summer meal. 

Have a great week!
Ben

Announcing a Special Hot Chicken Pop-up This Saturday on Carmine St

Good afternoon! 

We have an exciting event happening at our West Village shop that we couldn't wait to tell you about! Chef David Santos has long been known in NYC culinary circles to make some of the best hot chicken in town. It was a passion project that he developed on the side, and he only made this delicacy for special occasions. This Saturday is one of those occasions!

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Chef Dave will be making hot chicken sandwiches this weekend for 100 lucky customers. This is some seriously delicious food, and one of the best fried chicken sandwiches I've ever had. We'll be hanging out in the shop all day, with some great sides to go along with the spicy chicken. You wouldn't be mad if you brought some cold wine and/or beer to accompany your sandwiches. You can grab a ticket, which is good for one sandwich, here.

Come and hang out with us for something spicy and special this Saturday!

Thanks!
Ben

It's Finally Tomato Season!

Good morning! And happy Tomato Week!

Now we’re starting to get the really good stuff - fresh, flavorful, juicy tomatoes from New Jersey, Long Island, and the Hudson Valley. One of the main reasons summer is my favorite time of year. This week, we’re going to feature a traditional Andalusian gazpacho, a chopped caprese salad, and a few other tomato dishes. You’re also going to see some eggplant on our menu this week, and more sweet corn (sorry not sorry - we can’t get enough). 

 
Gazpacho

Gazpacho

 

We’re also happy that we have a little reprieve from the sweltering heat, even if that means a little rain. But, hey, at least we have soup to get us through it!

Thanks, and have a great week!

Ben

Sweet Corn Week!

Good morning!

One of our favorite times of the year is now upon us. Yes, even though we are a soup company and fewer people want to eat soup in the summer, it's still one of our favorite seasons. Because right now, green markets are absolutely teeming with wonderful, fresh ingredients. And one of our favorites of all is sweet corn, which is the focus of our menu this week.

 
The Unknown Favorite, for Two

The Unknown Favorite, for Two

 

We are featuring this week one of my all-time favorite soups - The Unknown Favorite. This is riff on a  dish Britany and I had at Momofuku Noodle Bar years. They had a corn and jalapeño salad with coconut as a special, and I thought we may be able to turn it into a soup. So we did! It's essentially a corn, coconut, and green chile chowder. Try saying that five times fast and you'll know why we changed the name. And then try the soup itself and you'll know why our pal Rusty called it The Unknown Favorite.

We're also going to feature a Tomato & Corn Salad. This dish is summer simplicity at its best. Cherry tomatoes, sweet corn, some basil, a little lemon juice and extra virgin olive oil. It's how I want to eat right now - simple, fresh, delicious. 

Have a great week!
Ben

Breakfast! And Good Stock is Turning Japanese

Good morning!

I’d love to highlight the newest additions to our breakfast menu - overnight oats. We soak organic steel-cut oats in a variety of non-dairy milks and then topping them with delicious things. We’re starting with two versions: The King, inspired by Elvis' favorite sandwich. This is organic steel-cut oaks soaked in peanut milk and topped with banana preserves and a peanut-oat crumbled. The second is The CAC, or Coconut Almond Cacao. Organic steel-cut oats soaked in coconut milk and water, topped with toasted coconut flakes, cacao nibs, and chopped almonds. The third, and newest, is oats soaked in soy milk and topped with fresh fruit, nuts, and honey. We don’t have a clever name for this one yet, but stay tuned! 

This is a healthy and delicious way to start your day. Come give them a try and let us know what you think!

 
The King; The Fruit; The CAC. Photo: Ashley Sears

The King; The Fruit; The CAC. Photo: Ashley Sears

 

Good Stock is Turning Japanese

For this week, anyway. Our menu gives a nod to Japan all week with three special items. First is a Not-soup du Jour: a Chilled Pork Mazeman. This dish consists of cold noodles doused in a little soy-vinegar broth, and then it’s topped with a ground pork, a sous-vide egg, cherry tomatoes, and cucumbers. I love this dish! And so did many of our West Elm customers last summer. I can’t wait to have it again. 

 
Chilled Pork Mazeman. Photo: Ashley Sears

Chilled Pork Mazeman. Photo: Ashley Sears

 

 

Next are two great vegan dishes - Mushroom Miso Soup and Japanese Spinach Salad. The miso soup is made by simmering a shiitake, oyster, and royal trumpet mushrooms very gently in a mushroom and white miso dash. We garnish it with tofu and garnish for the perfect touch. And the salad is similar to gomae, or a sautéd spinach salad that is common in Japan. We sauté spinach with a variety of fresh beans and marinate it all in a sesame-soy vinaigrette. This combo is a wonderful lunch.

As always, thanks for indulging my musings and supporting Good Stock. Have a great week!

Ben

 
Japanese Spinach Salad

Japanese Spinach Salad

 

The 4th of July Fun Continues

Good morning! 

I hope you had an excellent 4th of July! We certainly did, but we also want to keep the party going. So this week, we're having some fun (yes, more than usual) and are going to take some staples of the backyard BBQ and put them on our menu in the form of Cookout Soup and Better Potato Salad. 

Chef Dave took two 4th of July staples - hot dogs and baked beans - and combined them into a fantastic soup! Cookout Soup is made with all-beef franks, red beans, Fat Tire ale, smoked paprika, a little ketchup and a few other savory ingredients. Garnished with house-made relish, this soup is a tasty and fun little treat. 

For the perfect pairing, may I suggest our Better Potato Salad? We roast gold potatoes, sweet potatoes, red potatoes, and purple potatoes, then toss them all with arugula, celery, and a mixed-mustard dressing. The result truly is a potato salad that is not only better, but healthier too. 

Enjoy the short week and I hope you spend a little of it at Good Stock!

Thanks,
Ben

It's Strawberry Week at Good Stock

Good morning!

It's one of our favorite times of the year - when strawberries are finally ripe! So this beautiful berry is going to be our inspiration this week. We're going to kick the week off with a chilled Strawberry & Rhubarb Soup and a Strawberry Salad. Garnished with a salad of mint and basil, as well as black pepper cream, the Strawberry & Rhubarb Soup is a luxurious treat.

 
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And the Strawberry Salad is one of my all-time favorite summer meals. Champagne grapes, mixed greens, red onion, walnuts, blue cheese, and of course strawberries dressed with a simple balsamic vinaigrette make me so happy. I hope they do the same for you this week!

Thanks,
Ben

Support Food Education by Dining at Good Stock This Week

Good morning! 

We typically don't email twice in one week, but we know that this is a great reason to break that rule. Because for the next week, Good Stock is participating in Edible Schoolyard NYC's Eat Up Summer campaign, and we'd love for you to help us make this successful. 

We are joining great restaurants across the city and donating a portion of sales (even more than we already do) to support ESYNYC's noble cause. For every sale of our Chilled Green Tomato Soup, we will donate $1 that will go towards educating young New Yorkers about growing and cooking great food. 

So come out and do good by eating good this week!

Thanks,

Ben

 
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Good Stock Celebrates the First Week of Summer

Good morning! 

Happy first week of summer! Which is exactly what we’re celebrating at Good Stock this week by focusing on all the fresh vegetables and fruits that are finally coming into season. The menu will be changing a little based on what’s available, but we are starting off the week with a Roasted Carrot & Zahtar Soup, our Mushroom & Soba Noodle Soup, and a Summer Salad of grilled peaches, arugula, blue cheese, and other goodies. Come check us out, and stay tuned for more delicious treats to come out this week!

Thanks!

Ben

 
Mushroom & Soba Noodle Soup. Photo: Ignacio Ierbetta Mattig

Mushroom & Soba Noodle Soup. Photo: Ignacio Ierbetta Mattig

 

Our Warm Weather Soup Strategy; Italian Week at Good Stock

Good morning! 

It looks like summer is finally here. It's about time! But the warmer temperatures bring questions from many of our customers, the most frequent being "What are you going to do in the summer?" We've thought long and hard about it, and our answer is...."We're going to make soup!" Hot soup, chilled soup (more on that below), very cold soup - you name it, we're going to keep making it. And of course we'll keep working on making great side vegetables and salads as well. But have no fear, your favorite soup company will be making soup all year long. After all, delicious is always in season.

 
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Italy Week

This week, we're taking a trip to Italy. We'll be featuring Pappa al Pomodoro (pictured above, somewhere in Tuscany. Swoon....), Parm Pollo, and our Braised Broccoli Rabe Salad. Our Pappa al Pomodoro, serve chilled, is a simple blend of New Jersey tomatoes, Bien Cuit Bread, a little red onion and garlic, and a nice glug of olive oil. It's healthy and refreshing and perfect for warm summer days. Stop by and try it and let us know what you think.

And for our customers downtown, what better way to finish an Italian meal than with gelato? This week, every purchase at Good Stock gets you 10% off of Victory Garden's gelato cart outside the shop. Molto bene!

Thanks!
Ben

Visit Spain This Week; Catering By Good Stock

Good morning!

Good Stock is taking a little trip to Spain this week. When Chef Dave and I talked about Spanish cuisine, we kept coming back to “use a few, high quality ingredients, cook them well.” That’s typically our MO, but even more so this week. We’ll be serving our Roasted Red Pepper Soup which is inspired by the Calçotada, a festival of roasting green onions and sharing wine & cider with friends and family. We are also doing a Moorish-style soup of Chorizo & Chickpeas. Lastly, we’ll be serving an Ensalada Mista, a variety of fresh and pickled vegetables served over mixed greens. Take a little trip without leaving New York!

 

 
Roasted Red Pepper Soup. Photo: Ashely Sears

Roasted Red Pepper Soup. Photo: Ashely Sears

 

Catering by Good Stock

If your office ever has a need for catered lunches, I’d love it if you considered Good Stock. Our large format soups and salads are a great way to please a wide group of coworkers (even the picky ones). We have a variety of options that are perfectly suited for the summer weather. And we’re also now offering the option of a salad bar. Which is like a traditional salad bar, if that traditional salad bar was awesome. If you’d like more info, please shoot a note to me at ben@goodstocksoups.com

Thanks!
Ben

Good Stock is Now Serving Breakfast

In many cultures across the world, soup is a common way to start the day. Miso soup, congee, birria, and pho are just a few of the many great breakfast soups. It’s a very healthy, comforting, and often rejuvenating way to start the day. After many questions from our most loyal customers about when we were going to do breakfast, we finally feel like now is the right time. 

Starting today at Urbanspace Vanderbilt and on Carmine St, we will be serving a limited but delicious breakfast menu. We will have:

  • Breakfast Soup - a veal and chicken broth served over roasted spring vegetables and sliced brisket
  • Bone Broth - our standard broth that you know and love
  • Grits - we’re cooking Anson Mills grits each morning and have several delicious toppings for you to choose from: Smoked Bacon & Tomato Marmalade, White Cheddar, and a Slow-cooked Egg
  • A slice of Bien Cuit bread with our house-made apple butter

Breakfast is no longer an afterthought either.

 
Brisket Soup for Breakfast

Brisket Soup for Breakfast

 

This Week's Theme: America

Lastly, the spirit of Memorial Day is running through Good Stock right now so we are taking it back to America with our theme this week. All week long we’re be serving these all-American classics - Chicken & Vegetable Soup, Manhattan Clam Chowder, and Cobb Salad. We have four days this week to eat deliciously, so let’s make them count!

Thanks, and have a great week!
Ben

Inspired by Senegal This Week

Good morning!

When I was kicking around the idea of Good Stock, some of the questions that I asked myself was “How come you can only get really great international soups from restaurants that specialize in only that cuisine?” I couldn’t think of a good reason why that was the case, so that’s been a core of our mission ever since then - to highlight amazing soups from all over the world. And that’s exactly what we’re going to try to do this week as we take inspiration from Senegal. 

Senegal is a relatively small county on the western coast of Africa known in part for it’s great food and music. Both of those have greatly influenced their American counterparts as a side effect of slavery. Particularly in Cajun cuisine and the food of the coastal Carolinas, Senegal’s influence is very evident to this day. 

This week we’ll be serving Theibou Jenn, Senegalese Peanut Stew, and a Black-eyed Pea Salad. Theibou Jenn is a seafood stew that is the national cuisine of Senegal. Our version of this smoky dish uses blue fish, mahi mahi, and loads of vegetables. The Peanut Stew is another dish extremely popular in Senegal. Our version is full of flavor, spice, and vegetables. Lastly, our salad of the week is a version of “salatu niebe,” or a combination of black-eyed peas and many other vegetables marinated in a spicy lime vinaigrette. 

 

Senegalese Peanut Stew

 

I hope you’ll take a little trip with us this week. And if you have any suggestions for ingredients or regions or soups you’d like us to highlight, please let me know! You can email me directly at ben@goodstocksoups.com. We are always open to new ideas.

Thank you!
Ben 

It's Greek Week at Good Stock

Good morning!

It’s Greek Week at Good Stock, featuring three of my favorite menu items - Avgolemono, Greek Greens Soup, and our Mediterranean Vegetable Salad.

 

Greek Greens Soup

 

Avgolemono is a traditional Greek soup made with egg, lemon, chicken, and rice. Our rendition varies a little due to the format of our restaurants so we’ll be serving the soup over a sous vide egg. But the end result is the same, and absolutely delicious. Next we’ll be offering a Greek Greens Soup. Chef Santos uses a bounty of hearty greens, a little orzo, and good measures of lemon and olive oil to finish this vegan soup. So healthy, and so good. Last, our salad will be a medley of Mediterranean vegetables. It’s a simple mix of tomatoes, cucumbers, red onion, olives, fresh herbs, olive oil, and red wine vinegar. 

So rush to Good Stock this week and eat well!

Thanks!
Ben