Food What’s Happening This Week: Sakamai Anniversary, Wine and Books, Cooking with Confidence, and Rare Beer Night
by Billy Lyons
Now that the streets have been cleared of SantaCon debris, it’s time to get out and take advantage of the last few days before the holidays. We’ve rounded up a few special activities taking place this week that don’t require a rental costume.
Sakamai One Year Anniversary, Sakamai, 157 Ludlow Street, Wednesday, 6:30 p.m.
Hot sake may sound good when it’s cold out, but cold sake is much tastier. For $60, guests can enjoy an open bar of select shochu cocktails and beer in addition to the Japanese rice wine until 10 p.m. Food will also be dished out until 8:30 p.m.; advance ticket purchases will save you $10.
Slow Food Book Club: Drift by John McGoran <ahref=”http://www.voiceplaces.com/new-york/huckleberry-bar-2507085-l”>Huckleberry Bar, 588 Grand Street, Wednesday, 7 p.m.
Author John McGoran will discuss his latest novel, a thriller centered around genetically modified foods. McGoran, who is currently the editor-in-chief of Grid magazine, has spent two decades covering food and sustainability issues. The complimentary event coincides with the bar’s Wednesday night drink deal — find two-for-one glasses of wine plus a happy hour that runs from 5 to 8 p.m.
Meats Cooking with Confidence, The Meat Hook, 100 Frost Street, Brooklyn, Thursday, 6:30 p.m.
Meeting the parents for the first time this holiday season? Impress them with your meat skills honed via this course. Learn how to properly heat, prepare, season, and slice; samples and beer are included during the demonstration, and class participants receive 10 percent off any purchases made in store on the day of the class. Tickets are $75 and can be purchased through the butcher shop’s website.
Rare Beer Night, Clinton Hall, 90 Washington Street, Thursday, 7 p.m.
Showcasing a selection of double IPA’s, Belgians, and an 11.1 percent ABV Eighteen Weizenbock, this pay-as-you-drink event preaches quality over quantity when selecting a beer. A representative from Pennyslvania’s Weyerbacher Brewery will discuss what goes into making a beer with such a high ABV. Advanced registration is recommended.