Monday, March 4
Japanese Restaurant Week
Japanese Restaurant Week runs from March 4-18, and 35 restaurants celebrates regional dishes by creating ekiben, traditional bento boxes usually served in train stations. Stop by Hakata Tonton, Sunrise Mart, Kyotofu, or Nippon for innovative takes on the boxes. Various locations
Tuesday, March 5
Raw Food 101
The Living Gallery, an art space in Bushwick, hosts a raw-food workshop for novice chefs. Chef Chrissy Michaels of Chrissy’s Cooking Club will show everyone how to make a kale-and-collard salad, seafood ceviche, and a raw Pad Thai. E-mail firstname.lastname@example.org for pricing information and to reserve a spot. BYO wine for the full experience. 1087 Flushing Ave., Brooklyn
Wine and Cheese Tasting at Hearth
Instead of a nightcap, enjoy six wines from Burgandy paired with six French cheeses at Hearth in the East Village starting at 10 p.m. Paul Grieco and Elizabeth Chubback of Murray’s Cheese host and tickets are $42. Reserve a spot by calling Hearth at 646-602-1300. 403 E. 12th St.
Wednesday, March 6
Beer, Dinner, and a Movie at Nitehawk Cinema
As part of Nitehawk Cinema’s dinner series, Brooklyn Brewery selects drafts to serve during a showing of The Godfather: Part II to accompany a menu inspired by the film: Yankee bean soup, salumi e formaggio, savory zeppoles, and a chocolate cigar. Tickets are $75. 136 Metropolitan Ave., Brooklyn
Thursday, March 7
Sweet: New York
The Doe Fund hosts its second annual tasting event, Sweet: New York, at the Classic Car Club Soho. Eateries like Tao, the Dalloway, Smorgas and Magnolia Bakery come together to raise money for the Doe Fund’s “Men in Blue.” Tickets are $75 and can be purchased at Doe.org. 250 Hudson St.
Brenne Whisky Tasting at Die Koelner Bierhalle
Park Slope beer garden Die Koelner Bierhalle hosts a tasting of Brenne Whisky, a French single malt, on Thursday at 7 p.m. Allison Patel, Brenne’s owner, will pour glasses for customers until 10 p.m. Drink for free but register at Eventbrite.com 84 St. Marks Pl., Brooklyn.
This article from the Village Voice Archive was posted on March 4, 2013