Brooklyn Dispatch: Prime (Lunch) Meats, Or, Our Photo Editor Takes His Dad Out for a Memory-Filled Meal

Eblog Prime Meats sign

Happy Birthday, Dad.

“The specials today are pastrami and roast beef”.

“Wait, stop right there,” my father said after an eager glance at the menu. Often the mention of these (mostly mass-produced) cold cuts can leave people cold. But Prime Meats, the Germanic-influenced spin-off of Frankies Spuntino (profiled in Edible Brooklyn’s Summer 2007 issue) on the corner of Court Street and Luquer Street, had just unleashed a lunchmeat program that is utmost prime! This comes on top of its already well-known revivalist sausages (bratwurst, knockwurst and weisswurst) and sauerbraten.

Growing up in Kensington on Ocean Ave, my father was within walking distance of the Prospect Park Parade Grounds. As documented in The Brooklyn Cookbook by Lyn Stallworth and Rod Kennedy Jr., he was weaned on the “hometown immigrant” foods like knishes and “sephardic vegetable pickles surrendered by Syrian Jews in Flatbush.” In the 1980s, my father moved less than an hour upstate with my mother to raise my brother and I, so we never benefited from the bounty of his Brooklyn heritage.

This Saturday is my father’s birthday. I attempted to make him a batch of my Grandmother’s Sweet and Sour meatballs, but as he corrected me with a pucker, “there’s a bit too much sour salt.” (Note to self: adjust recipe from 1T to 1t.)

It wasn’t until one afternoon, sitting in the sun-stroked banquets at Prime Meats-which are as dark-grained as the Bavarian pretzels they serve–that our collective and nuanced nostalgia set in. For my father, a time of watching the Brooklyn Dodgers at Ebbets Field; for me, eating lunch at our kitchen table in Westchester listening to him reminisce about those very days.

The common ground was a carefully crafted sandwich, once thought of as the sodden contents of my brown paper bag during school recess, but now made, thanks to Prime Meats, with accoutrements like malolactic fermented dill pickles and sauerkraut. (Stressing that the devil is in the details.)

Who knew that this year, it would be with a sandwich, that I say, “Happy birthday, Dad.”

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Michael Harlan Turkell, a once aspiring chef, now freelance photographer, used to work in restaurants, but now photographs the inner workings of kitchens for his “Back of the House” project. Michael's work has been selected for 25 Under 25: Up-and-Coming American Photographers V2, (PowerHouse Books, spring 2008), received a Photo District News Photo Annual Award, and has published his work in an array of online publications and magazines, including his recurring BACK OF THE HOUSE series for Edible Brooklyn and Edible Manhattan magazines. He recently photographed the tentatively titled "The New Brooklyn Cookbook", for William Morrow/Harper Collins, as well as, Clinton Street Baking Co.'s cookbook for Little, Brown and Company, both to be released in the Fall of 2010. He lives in Brooklyn, NY, with a cat that has a beer named after him (Sixpoint Craft Ales' Masons Black Wheat). He can be contacted via his website, www.harlanturk.com