What’s Happening This Week: Bastille Day & a Pig Parts Cooking Class


Bastille Day 2009
West Broadway between Walker & White Streets
July 14, all day

Whether you’re French or just a New York Francophile, celebrate Bastille Day tomorrow right here in the Big Apple. What better way to toast the “Fete Nationale” than with a glass of rose as you nibble merguez sandwiches and watch a petanque tournament? Join Le Cercle Rouge and other local merchants on West Broadway between Walker and White in Tribeca for a day of fun in the street, French-style. The festivities will continue well into the evening with live French music, Ricard and Lillet drinks, and foosball.

Snouts, Trotter, Ears & Tails with Ryan Skeen
Astor Center
July 19, 12-4 p.m.

Ever wanted to try cooking pig’s ears but were, well, afraid to? Ryan Skeen, the prince of nose-to-tail pork menus, is just the chef to lead you through a cooking class dedicated to these tasty bits and pieces of the animal, from ears to tails to toes. Formerly of Irving Mill, the General Greene, and Resto, Skeen is now helming the kitchen at Allen & Delancey. To get a glimpse of what he has brought to those restaurants, join him for an afternoon of pork rinds, pork toast, blood sausage, and other porky treats.

Mozzarella Making with Murray’s
Murray’s Cheese Shop
July 20, 6:30-8 p.m.

People kept asking for it, and Murray’s Cheese Shop finally came through. Make your own milky, soft mozzarella at the shop’s first mozzarella-making class. This hands-on crash course will cover coagulation, molding, and, of course, tasting different styles of the cheese, from bufala to burrata. The best part? You get to take home your work for further study.