If you need to escape cabin fever this weekend, you might as well head to an event that rewards you with food and drink. Here are five to consider.
Schnäck Attack, Spirited, 638 Bergen Street, Brooklyn, Saturday, 1 p.m.
Ready to give up on that resolution? Schnäck man Harry Hawk is sharing his culinary tastes in the form of a one-night-only five-course dinner with beer milkshakes and meatloaf for all. Fans of the beloved Red Hook burger shack, which closed, should note the dinner will include the spot’s famous schackies (tiny burgers). Reservations are $50.
Bar Ilegal Pop-Up, JBird, 339 East 75th Street, Saturday and Sunday, 7 p.m.
Until January 24, Ilegal Mezcal’s “Bar Ilegal” is bringing a taste of Guatemala to the Upper East Side. The pop-up bar specializes in Ilegal Mezcal, infused and wild agave mezcals, and Mexican beer, all of which are available for purchase. A late-night food menu includes homemade Mexican tamales. The venue will also feature live musical performances and appearances by local guest bartenders like Josh Mazza and Steve Laycock of The Gilroy.
Fourth Annual New York City Pinot Days, City Winery, 155 Varick Street, Sunday, noon
Thirty-five pinot producers will set up shop in Tribeca for an afternoon tasting and educational seminar. Oenophiles will have the chance to sample up to 100 different varietals from regions including the Russian River Valley and the Sonoma Coast. Tickets start at $75 and the tasting is scheduled to end at 4 p.m..
Tempeh Demystified Workshop and Dinner, Brooklyn Commune, 601 Greenwood Avenue, Brooklyn, Sunday, 5:30 p.m.
Barry Schwartz of Barry’s Tempeh and food educator Tara Whitsitt will help clear up any misconceptions you might have about tempeh at this event. The duo will lead a workshop ($25) on how to make the deep-fried fermented soybeans, and guests will receive a tempeh starter culture as well as illustrated instructions. For a total of $40, guests who participate in the workshop can also stay for a vegan dinner featuring fermented foods; the dinner can also be reserved by itself, and begins at 7 p.m. Reserve your preferred fermentation package on the event website.
19th-Century New Orleans: The Center of the Culinary Universe, Chapter One, 33 Greenwich Avenue, Sunday, 7 p.m.
With Mardi Gras just around the corner, executive chef Warren Baird is offering a taste of New Orleans that goes far beyond to-go cups and king cake. The restaurant is serving a number of dishes inspired by the early days of the Crescent City, such as oyster loaf, gumbo, and pecan pralines. To drink, the city’s famed sazerac will be front and center, though beer and wine are available, too. Reservations are required for the three-course, $39 dinner.