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Celebrate the Hindu day of Holi all week with chef Vikas Khanna’s $45 three-course Holi menu. It starts with the traditional beverage the thandai, and continues with options of Tiranga Paneer, Lamb Pasanda, and Shaam Savera, with Malpua-Rabri (Indian pancakes in rose syrup) for dessert.
Robert Sinskey Wine Dinner
Wednesday, March 23
Join beverage director Greg Majors and vintner Robert Sinskey for a $140 four-course menu of his organic wines. Chef de cuisine James Tracey and pastry chef Jennifer McCoy’s menu includes confit of hamachi; guinea hen agnolotti; roasted lamb loin with stinging nettles, morels, and lamb bacon; and vanilla bean panna cotta to finish.
Special Cooking Class With Paul Liebrandt
De Gustibus Cooking School
Thursday, March 24, 5:30 p.m.
For $95, the Corton chef and Lior Lev Sercarz, owner of La Boîte à Epice, will demonstrate how to prepare imaginative five courses, including Royale of Lobster, slow-cooked heirloom red carrot with goat milk chantilly, monkfish with huckleberry purée, short rib with cocoa gnocchi, and orchid root ice cream for dessert.
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