Happy holidays! We’ve been stocking our shelves like good little elves, with all kinds of delicious goods for your seasonal celebrations and gifts: cookies, chocolates, nuts, candies, jams, honey, hot cocoa, tea, jerky, hot sauce, cocktail fixin’s . . . and of course, great beer and cheese!
Please keep our holiday schedule in mind:
- Eastern District will be CLOSED on Thursday, December 24, Friday, December 25 and Friday, January 1
- We will also CLOSE EARLY at 6PM on Thursday, December 31.
- Open regular hours the rest of the season.
Send a bit of Brooklyn to your loved ones this year, with a gift box from Eastern District. Our ready-made gift boxes are suitable for fans of cheese, meat, sweets, spice and everything in-between.
Order your gift boxes here. Or call or email us a request and we’ll have one ready for you to pick up in the store. We can also put together a custom gift box for you if you have special requests.
Our gift certificates, the easiest gift ideas of all, are also available online or in-store.
The deadline for pre-Christmas shipping is this Monday, December 21.
We can make your holiday entertaining easier too! Our party platters cost just $8 per person (with a $40 minimum) and require only 24 hours notice to prepare. They’re quite a deal, if we do say so ourselves. For details visit our catering page - or just ask us!
The dawn of winter brings in some special seasonal cheeses, worthy of the best-decked halls! These are a few of our holiday favorites, all of them multiple award-winners.
Extra-Aged Pleasant Ridge Reserve is the king of American mountain-style cheeses. Made from pasture-fed cows’ milk and aged for 12-18 months, it tastes like sweet meadow grass, tropical fruit, and toasted nuts. The texture is firm and full of crunchy compressed amino acid crystals. (Upland Cheese, WI)
Winnimere is made from cows’ milk produced in the fall and winter, which contains a higher concentration of protein and fat. The creamy, spoonable cheese is wrapped in spruce bark to contain its wonderful gooeyness, and washed with Hill Farmstead ale to encourage the growth of aromatic microbes. The result smells and tastes like the most delicious walk in the woods. (Jasper Hill Farm, VT)
Rogue River Blue also gets some fancy treatment – it’s wrapped in grape leaves that have been soaked in pear brandy. As novel as this sounds, it’s no mere gimmick – the cheese is fantastically complex, its blue spiciness rounded out with hints of hazelnut, berries, chocolate and even bacon. (Rogue River Creamery, OR)
As usual, there are too many great new beers to list them all here! But we’re particularly excited about these new bottles:
Oceanside, Long Island’s Barrier Brewing has been supplying us with awesome kegs of beers of all styles since we first opened in 2010 – they’ve just made the leap into bottling! Expect many more great bottles from them in the coming months, but for now we’ve got their SmackDab India Pale Lager and Red Button Imperial Red Ale.
Founders Brewing (Grand Rapids, MI) has come out with a couple special new brews. Project PAM is an Imperial Black Ale aged in maple syrup bourbon barrels, and Azacca is an IPA imbued with tropical, fruity hops.
We have many other new and limited edition beers in stock for gifts for your beer-nerd friends and family!
WINE & CHEESE NIGHT AT ADELINA’S
If you need a break from all this holiday madness, drop in to Adelina’s (159 Greenpoint Ave) on Wednesday, December 23 for this month’s edition of our carefully selected wine and cheese flight. $18 buys you three cheeses paired with three wines, plus a little time out in a warm, cozy atmosphere.
The time has come to sign up for the winter season of the Lancaster Farm Fresh Co-op CSA program! The season runs from mid-January through mid-April, and vegetable, egg, meat and chicken shares are all available for pick-up at Eastern District. For more details, and to sign up, visit the LFFC website.
EASTERN DISTRICT ANNIVERSARY PARTY
Thanks to all who came out to Dirck the Norseman to celebrate our 5th anniversary with us! We were worried that maybe we brought too much cheese, and thankful you were all there to share it with us. As it turns out – no leftovers.