Agenda: Real Fat, Wales Week, Urban Chickens, and City Bees

FEATURED EVENT

Virtuous Fats
Butter_2 Learn to lose weight by making healthy food choices, including...eating butter, bacon, and beef? Forget industrial fats like margarine and corn oil and find out why it’s okay to eat fat, so long as it’s the real, traditional thing. Holistic health counselor Erica Mather, who trains her clients on the importance of a whole foods diet and helps them incorporate other lifestyle changes, will lead the discussion. A tasting of these good fats, like full fat milk, cheese, and yogurt will be included. The class will take place at Murray’s Cheese (254 Bleecker Street) on Tuesday, February 26th, from 6:30 p.m. to 8:00 p.m. $50/person.

EVENTS THIS WEEK (February 20 through February 26)

The Urban Chicken and the City Bee
A little known fact about urban agriculture in New York City: roosters and honeybees are illegal. Slow Food NYC is presenting a panel of urban egg farmers and city beekeepers, led by Just Food Livestock Coordinator Owen Taylor, to discuss the latest in NYC agriculture. Sample local bounty and artisan wines as well. The event will take place Wednesday, February 20th, from 6:00 p.m. to 8:00 p.m. at the Moore Brothers Wine Company (33 East 20th Street). Ticket are available at Brown Paper Tickets. $25/person, $20/Slow Food NYC members.

Wales Week
Every year Wales invades New York City with a week-long celebration of the Welsh music, art, culture, and cuisine. Of particular interest to foodies is the quickie Wall Street Lunch on Wednesday, February 27th. In 30 minutes, Wall Street area traders and workers can experience a real Welsh working man’s lunch, complete with food prepared by prominent Welsh chefs, and samples of Welsh whiskeys and ales. The event takes place at the Broad Street Ballroom (41 Broad Street). Register by February 23rd to take advantage of the free lunch. Also check out the Annual Saint David's Day Banquet for an evening of Welsh dinner, dancing, and entertainment. The event takes place Friday, February 29th, at The Yale Club (50 Vanderbilt Avenue) starting at 6:30 p.m. Tickets are $150/person (212.422.5456).

Washington and Whiskey
Perhaps among his lesser known accomplishments, George Washington distilled corn and rye whiskey and operated a water-powered gristmill near Mount Vernon, Virginia. In honor of his birthday, LeNell’s (416 Van Brunt Street, Brooklyn) is hosting a rye sampling event. The event will take place Friday, February 22nd, from noon until midnight; samples are free (718.360.0838).

Fondue Takedown
From the folks who brought you the Chili Takedown, it’s the return of the Fondue Takedown. The cheesey competition will take place in the LES’s Slipper Room (167 Orchard Street) on Sunday, February 24th, at 5:00 p.m. To enter your own fondue recipe for cash and prizes, contact Matt Timms (917.902.7765). For spectators, all you can eat fondue is $10/person.

Wine Tasting: Burgundy
The French Institute Alliance Française's ongoing monthly series, "A Wine Tour de France," takes us to Burgundy this month, focusing on the wine region’s distinctive and essential characteristics. Classes are led by Richard Luftig, Wine Director at Cookshop in Chelsea. The event will take place Monday, February 25th, at Le Skyroom (22 East 60th Street) at 7:00 p.m. $115/person, $95/FIAF members.

Greatest New York City Chefs
The James Beard Foundation will host a dinner featuring the dishes of Brazilian-born Marco Moreira, owner of Tocqueville and 15 East. Moreira will be accompanied by Tocqueville’s Chef de Cuisine, David Coleman, and Masato Shimizu, his talented sushi chef from 15 East. The event will take place on Tuesday, February 26th, 7:00 p.m., at The Beard House (167 W. 12th Street). $155/person, $125/members (prepaid reservations required, 212.627.2308).


Image: iStockphoto.