Happening: Queens Taste and BBQ Blowout with Brooklyn Brewery
Pork Slope will host John Bates in its kitchen on Tuesday.
Monday, May 13 Bourbon BBQ Dinner at Perilla Perilla is launching a series of Monday night bourbon-BBQ tastings that will run through the end of June. Tonight, the menu features Gouda hush puppies, Hampshire pork spare ribs, and buttermilk ramp biscuits. Call to make a reservation. Tastings are $50 a person, plus an additional $25 for drink pairings. 9 Jones St.; 212-929-6868
Tuesday, May 14 Chef John Bates at Pork Slope Chef John Bates of Texan sandwich shop Noble Pig will visit Pork Slope's kitchen on May 14 and 15 from 5 p.m. until closing. His special menu will include crispy trotters and pickles, smoked beef tongue sandwiches, and duck salami. 247 5th Ave., Brooklyn; 718-768-7675
BLT Prime Jack Daniel's Dinner BLT Prime will collaborate with Jack Daniel's to host a whiskey-pairing dinner that will include morel mushroom soup with Jack Daniel's Tennessee Honey and pork belly. Tickets are $100 and can be purchased by calling the restaurant. The event starts at 6 p.m. 111 E. 22nd St.; 212-995-8500
Queens Taste 2013 On Tuesday, Caesars Club at Citi Field will be packed from 6 to 9 p.m. with snacks and sips from 50 restaurants and beverage providers in Queens. Nosh on dishes from Cupcakes on Heels, Christos Steak House, Dog & Duck, and many more. Tickets start at $125 and can be purchased at QueensNY.org. 123-01 Roosevelt Ave., Flushing; 718-507-6387
BBQ Blowout Celebrate summer with a BBQ blowout at Good Co. Brooklyn Brewery brewmaster Garrett Oliver and chef Andrew Gerson will whip up Marrakesh lamb skewers, braised red cabbage, and Israeli couscous. Brooklyn Summer Ale will be on tap and a $10 ticket gets you one plate of food and a beer. DJ Turing Machine will be spinning beats from 7 to 10 p.m. 10 Hope St., Brooklyn; 718-218-7191
123-01 Roosevelt Ave.
New York, NY 11368
Get the Food & Drink Newsletter
Our weekly guide to New York dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.