What's Happening This Week: Tantalizing Tofu & Beer Happiness
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The Elements of Tofu EN Japanese Brasserie March 16 Think tofu is a bore? Let Chef Abe Hiroki show you otherwise. This James Beard Foundation Greens dinner will feature a $55 five-course tasting menu of fresh tofu preparations, including fried tofu and vegetable croquettes, nama fu and mountain yam in a miso stew, and even a tofu tiramisu. Sake expert Kazuhide Yamazaki will offer pairings for each course.
Culinary Luminaries: Joseph Baum, Restaurant Impresario The New School's Theresa Lang Community and Student Center March 16 Joe Baum (1920-1998) was the force behind such restaurants as Windows On The World, the Four Seasons, and la Fonda Del Sol. A panel discussion among several of his contemporaries, including William Grimes, author of Appetite City and former New York Times restaurant critic; Kevin Zraly, founder of Windows on the World Wine School; and Michael Batterberry, editor-in-chief and publisher of Food Arts Magazine, will consider Baum's career, his achievements, and his lasting mark on the industry.
Beef & Beer Dinners The Oak Room March 16-28 Why wait till St. Paddy's Day proper to break out the green ale and corned beef when you can start celebrating a day early? The Oak Room will host several $65 four-course Beef & Beer dinners featuring Meyer Natural beef paired with (admittedly un-dyed) ales. Start with an inappropriately named Irish Car Bomb, a cocktail made with Guinness, Jameson, and Bailey's. Then, it's time for carpaccio of beef with beer-battered oysters, beer-braised cheeks, bone marrow-crusted strip steak with beer Bordelaise, and a chocolate beer float (the kind made with ice cream, as opposed to the one on the parade route).
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