With winter storm Hercules in the history books, bundling up and braving the cold seems a bit more manageable — at least until tomorrow, when temperatures drop again. Don’t go stir crazy; head out to one of these tasty events.
Galette des Rois, French Institute Alliance Francaise, 22 East 60th Street, Wednesday, 6:30 p.m.
‘Tis the season for galette de rois (king cake), and at this post-New Year’s party, you’ll sample one baked by executive chef Eric Bedoucha alongside glasses of champagne. Per tradition, whoever finds the plastic baby inside their slice will be crowned king or queen (historically, the winner is also charged with bringing the cake next year).
The King’s Birthday Dinner, Louro, 142 West 10th Street, Wednesday, 7 p.m.
To celebrate what would have been Elvis’s 79th birthday, Davis Santos is breaking out the banana pudding, bacon, and peanut butter for a five-course feast at least one king would approve of. The $55 dinner also features sauerbraten, potato cheese soup, and cornbread, so fans of eclectic dining with no taste bud limitations are in for a treat. Reservations can be be made by contacting the restaurant directly or emailing firstname.lastname@example.org.
Wine: A Tasting Course Book Launch & Wine Tasting, Bottlerocket Wine & Spirit, 5 West 19th Street, Thursday, 7 p.m.
To celebrate the release of author Marnie Old’s new book, complimentary wine tastings will be poured at this Flatiron shop. Old, who is also a sommelier, will lead the tasting and offer a few useful tips to help attendees improve their wine picking abilities. Copies of her book will also be on hand for purchase, and those interested can head directly to the wine shop without making a reservation.
Taste of Haiti, TriniSoul Cooking, 1325 Fifth Avenue, Friday, 6 p.m.
If the winter chill is making you wish you were on an island other than Manhattan, a cooking class covering the food of Haiti should warm you up in no time. A few of the dishes covered include fried seasoned pork, black rice, and punch soup. Class registration is $110 per person and can be made through the cooking school’s website.