The Hundred-Mile Dinner
Slow Food NYC is presenting a fundraising dinner to benefit Slow Foods in Schools programs throughout the city. Hosted by Jimmy Carbone (proprietor, Jimmy's No.43), the menu will feature creations by Chef Philip Kirschen with ingredients that traveled no more than 100 miles from farm to plate. The menu features dishes like "Surf and Turf" tataki of venison and yellow fin tuna, merlot braised lamb cheeks, and spicy collard greens with bosc pear. All courses will also be accompanied by a locally produced wine or hard cider. The event will take place at Jimmy's No. 43 (43 East 7th Street) on Sunday, March 30th. Two seatings are available at 6:00 p.m. or 8:30 p.m. Those who wish to contribute an additional donation may do so when they purchase their tickets. Tickets are available through Brown Paper Tickets $85/members, $105/non-members.
EVENTS THIS WEEK (March 26 through April 1)
Dine-In Brooklyn 2008
There is still time to take advantage of this year's Dine-In Brooklyn promotion. More than 175 of the borough's restaurants are participating with three-course prix fixe menus for $23. Peruse the list and be sure to call ahead to make sure your choices are offering lunch, dinner, or both. The event continues now through Monday, March 31st.
Beer 201: Extreme Beers
Beer expert Gregg Glaser will lead a class on a special segment of artisanal libations, "extreme beers." The term refers to high alcohol, highly hopped, and undeniably massive beers which are being produced by many US craft brewers. Discover the various ingredients, styles, and techniques used in this category of beer. The class will take place on Friday, March 28th, in the Study of the Astor Center (399 Lafayette Street) from 6:30 p.m. to 8:30 p.m. Tickets $75/person.
Foodie NYC Weekend Tasting
Reservations are now being accepted for Foodie NYC's next series of tastings. The five-course menus will consist of seasonal ingredients, inspired by the flavors of Puerto Rico and paired with wine. The three consecutive evenings of tastings will take place Friday March 28th through Sunday, March 30th at a secret location which will only be revealed to those who RSVP. Seating is quite limited, contact firstname.lastname@example.org to RSVP. $85/person.
Maple Weekend 2008
Did you know the Empire State is the world's third leading maple syrup producer? Celebrate all the maple New York has to offer through this year's Maple Weekend. Close to 110 producers throughout the state will participate in free open houses. Observe tree tapping, the boiling of sap into syrup, and some sugar houses will even demonstrate the making of maple cream, maple sugar, and other maple candies. These free events take place Saturday, March 29th and Sunday, March 30th, 10:00 a.m. to 4:00 p.m. For more information, call the Wyoming County Maple Producers Association (585.591.1190).
Flatbush Farm (76 Saint Marks Avenue, Brooklyn) continues in its barbecue tradition with its first Backyard BBQ of spring. Enjoy Chef Stephen Browning's grilled venison sausage with braised red cabbage, grilled bluepoint oysters, vegetarian chili, veal and marjoram sausage with saurkraut, grilled lamb skewers, and Sixpoint Craft Ales. The spring kick-off event takes place Sunday, March 30th, from 3:00 p.m. to 6:00 p.m. (718.622.3276)
The Chocolate Collection
Spend Sunday night sampling chocolate in its purest, most decadent, and highly evolved forms. The 92nd Street Y (92nd Street and Lexington) presents "The Chocolate Collection: An Evening of Tasting." Meet chocolatiers, learn about chocolate and wine pairings, and get the inside scoop on where to find the best chocolate. The event will take place Sunday, March 30th at 7:30 p.m. Tickets $65/person
Hamptons Restaurant Week
Hampton's lovers will rejoice with an excuse to travel out to Long Island before the kick off of summer. Restaurants participating in the Sixth Annual Hamptons Restaurant week will feature 3-course prix fixe menus for $21.95. The events take place Sunday, March 30th through Sunday, April 6th. For more information and to make reservations, visit the official site.
The Natural Gourmet Institute for Food and Health (48 W. 21st Street, 2nd floor) will be offering a class on basic knife skills. Learn both Japanese and French knife techniques for mincing, dicing, shredding and more. Discover how to properly pick out your knives, plus proper sharpening and maintenance. The class will be held on Monday, March 31st from 6:30 p.m. to 10:00 p.m. $85/person, $160/two people.