Dining and Design, Beyond Bartending, Hog Dinner: What to Do This Week


Rooftop bar? Check. Sidewalk cafe? Check. Boats of various shapes and sizes? Check. We hope you spent your weekend crossing a variety of outdoor dining and drinking activities off your bucket list, because now it’s time to get an education. We’ve rounded up a list of (air-conditioned!) events that’ll help you get started on your quest to become a world renowned restaurateur, bartender, or fine food aficionado, so get your calendar out to pencil in your post-Game of Thrones season finale agenda, and don’t forget to pour one out in memory of the Starks.

Dining + Design: A Conversation with Chef David Chang and Designer Anwar Mekhayech, New School, Arnhold Hall, 55 West 13th street, Monday, 6 p.m.

You know all about his fried chicken, but have you ever wondered what goes into David Chang’s recipe for a superbly designed dining room? This series, presented by The Food Studies Program of the New School for Public Engagement along with the James Beard Foundation, takes an in-depth look at architecture and its role within a restaurant. Do high ceilings equal high tabs? And how much elbow space is needed for full noodle optimization? Andrew Salmon, president and co-owner of Momofuku, will also appear as a guest speaker. Tickets are $10.

Beyond Bartending 101: Techniques & Tips for the Creative Process, Astor Center, 399 Lafayette Street, Wednesday, 6:30 to 8:30 p.m.

You’ve got the mustache, the vest, and the red bow tie is en route from the warehouse in Kentucky. But can you make a delicious drink to match that snazzy outfit? Stop by the Astor Center and let bartending maestra April Wachtel, formerly of Lani Kai, guide you through the custom cocktail-making process. The class will expand upon the basics of how to pour a stiff drink and provide feedback for your affectionately named libations. Tickets are $79; ironic cocktail attire not included or required.

Whole Hog Dinner, DBGB, 299 Bowery, Wednesday, 7 to 10 p.m.

Classes just aren’t your thing? Absorb pairing knowledge without the classroom setting at Daniel Boulud’s whole hog dinner series. At this month’s installation, Orange County-based brew gurus Chris and Patrick Rue from The Bruery tap selective kegs to go along with menu options like a whole roasted suckling pig. Reserve your spot at the family-style dinner complete with matched beers for $80 per person.