2016 Leap Year Menu, Delicatessen, 54 Prince Street, Monday
Chef Michael Ferraro is offering a special leap year throwback menu where all dishes will be priced at $2.29. Bites include lobster sliders on house-made pretzel buns, mac ‘n’cheese skillet, and mini-cheeseburger spring rolls. The bar will also offer beer specials and Bloody Mary shots with candied bacon.
The Ultimate Leap Year Birthday Party, SideBAR, 120 East 15 Street, Monday
SideBar is hosting a children’s-themed adult birthday party, which includes face painting, balloon animals, and free drinks from 7 p.m. until midnight for anyone who can show they were born on February 29. The bar will also offer a $5 shot special from opening to close.
Chef’s Table Dinner Series, Bagatelle, 1 Little West 12th Street, Monday through Friday
For one table each weekday night, Bagatelle chef Sébastien Chamaret will offer a $68 tasting menu focused on traditional French dishes. Pan-seared frog legs, snails, and wild boar shanks are a few of the options guests can enjoy, with wine pairings available for an additional $60. Guests can secure a reservation by contacting the restaurant.
Beard on Books, the James Beard House, 167 West 12th Street, Wednesday, 12 p.m. to 1 p.m.
Pack a brown-bag lunch and listen in as a panel of speakers shares tales from James Beard’s Classic All-American Eats: Recipes and Stories From Our Best-Loved Local Restaurants. Recipes from across the country, like Italian specialties from Totonno’s and Cincinnati-style chili are included in the book. Guests will also be able to enjoy snacks from Sarabeth’s and other treats during the reading. Make a reservation by calling the James Beard House.
Defining Nordic Cuisine: Yesterday and Today, NYU Food Studies, 411 Lafayette Street (Fifth Floor), Wednesday, 6:30 p.m.
Learn about salting, pickling, and smoking as author and Gastronomica editor Darra Goldstein shares Scandinavian tales from her latest book, Fire and Ice: Classic Nordic Cooking. Goldstein will discuss the history and traditions of Scandinavia as well as why modern chefs are increasingly using these age-old practices. Tickets are $40 for general admission; reserve them here.
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