What’s Happening This Week: Tantalizing Tofu & Beer Happiness


As many of you know, our weekly dining and drinking newsletter features all the coolest epicurean events in the city.

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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