The Rise of Chocolate and Innovators of American Cuisine: What to Do This Week


From discussions on chocolate to a spring sake festival, this week holds a number of chances for culinary education. And if you haven’t yet had the chance to purchase our Choice Eats tickets for an old fashioned tasting extravaganza, here’s your last chance for $60 tickets — they’ll be $70 at the door.

Innovators of American Cuisine: A History of the Culinary Arts in the U.S., The New School, 66 West 12th Street, Monday through April 21

This free course begins tonight and covers four renowned culinary figures — Julia Child, James Beard, Judith Jones, and Henri Soulé — and their impact on American food culture. Each individual will have a specific session dedicated to his or her contributions; the class aims to help students explore their own relationship with food. Course registration and additional information can be found on the school’s website.

Short Stack Editions Bookbinding and Release Party, No. 7, 7 Greene Street, Brooklyn, Monday, 6:30 p.m.

Authors Scott Hocker and sandwich specialist Tyler Kord host a dish sampling and bookbinding event. These new short format cookbooks focus on sweet potatoes and broccoli, so expect a few vegetarian friendly bites prepared by the authors and perhaps a trade secret or two.

Dassara Spring Sake Social, Dassara, 271 Smith Street, Brooklyn, Tuesday, 7 p.m.

Welcome spring by sipping a little rice wine. For $45, guests can sample eight different sakes plus offerings from the restaurant’s spring menu. Tim Sullivan from Urban Sake will discuss the selections, and guests are invited to sample as much food and sake as needed in order to become an expert. Purchase a ticket.

The Rise of Chocolate: The Heated History of the World’s #1 Candy, Littlefield, 622 DeGraw Street, Brooklyn, Tuesday, 7:30 p.m.

This informative discussion will cover chocolate’s historical origins from lowly fruit to everyone’s favorite aphrodisiac, examining Mexican hot chocolate, a British chocolate war, whether M & M’s will melt in your hand naturally, and, as is seasonally appropriate, the Cadbury Egg.