This Week in Food: Poutine Week, Free Oreos, and MOFAD Kitchen Chemistry

Lamb shawarma poutine anyone?EXPAND
Lamb shawarma poutine anyone?
Courtesy Mile End

Poutine Week, Mile End, 53 Bond Street and 97 Hoyt St, Brooklyn, Monday through Saturday, 11 a.m. to 10 p.m.

Choose your favorite poutine during Mile End's celebration of everyone's favorite Canadian comfort food. The menu includes lamb shawarma with pickled turnips, Buffalo popcorn chicken with blue cheese, and smoked meat with white gravy. All poutines are $20 and are available at both Mile End locations during lunch and dinner.

Hudson Valley Pop-Up Dinner, The Eddy, 342 E 6th Street, Monday, 5:30 p.m.

The Eddy's executive chef Brendan McHale is offering a one-night-only seasonal menu focused on Hudson Valley ingredients. Dishes on the tasting menu, which will be served family style, include grilled oysters, pastrami beef tongue, and smoked fish. Dinner is $75 per person and reservations are suggested.

Forked Reading with Author Saru Jaruyaman, Book Court, 163 Court Street, Brooklyn, Monday, 7 p.m.

Wondering which food businesses are treating their employees right? Learn about the life of restaurant workers with author Saru Jaruyaman, who will read passages from her book Forked. The book details the best and worst restaurants when it comes to worker's compensation and benefits — what you learn may impact where you choose to eat next.

Oreo Wonder Vault Pop-Up,  245 18th street, Tuesday, 8 a.m. to 6:30 p.m.

Oreo is hosting a one day sneak-peak and tasting of its latest limited edition flavor before it goes public. Guests will be able to "open" an Oreo-shaped door, and after watching a short video, get a chance to sample the limited edition cookie. The new flavor is expected to debut on shelves on February 8.

pHDelicious: Kitchen Chemistry with Dave Arnold, MOFAD, 62 Bayard Street, Brooklyn, Thursday, 6:30 to 8:30 p.m.

Is your kitchen pantry properly stocked with acids and bases? Dave Arnold, founder of MOFAD, will be discussing the importance of pH in the kitchen, in everything from pickles to pretzels. Guests will see first hand how pH affects foods like tortillas and salami, with a tasting of the results included. Tickets are $45; score them here

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