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Cooking Wild: The Other Big Game
Join chef and culinary instructor Emily Peterson for this primer in big (and some not so big) game. Basic butchering techniques, where to source products from, and preparation ideas will be covered. The menu includes venison chili, wild boar sliders with maple barbecue sauce, rabbit cacciatore, and Buffalo-style quail, as well as wines to match, all for $125.
Afternoon Snack. A New York New Food Media Panel
Whole Foods Bowery
Josh Friedland of The Food Section and GastroBuzz moderates this free panel of new food media stars, including Liza Mosquito de Guia of food.curated, Cathy Erway of Not Eating Out in New York, Nick Fauchald of Tasting Table, Emily Fleischaker of Bon Appetit, Amanda Hesser and Merrill Stubbs of Food52, and Nicole Taylor of Heritage Radio Network.
Tasting and Book Signing: Lucid Food
Stone Barns Center for Food and Agriculture
Sustainable chef and caterer Louisa Shafia’s new book, Lucid Food, contains a collection of healthy, seasonal, and eco-conscious recipes. In addition to signing copies of the book, Shafia will be on hand to offer tastings of some of her favorite dishes. The event is free, but reservations are strongly recommended.