Seasonal Jewish Cooking: A Talk and Tasting, 92 Street Y, 1395 Lexington Ave., Monday, 7 p.m.
Explore the history of Jewish cuisine — from its inception to its modern focus on seasonality and sustainability — during this discussion featuring The Seasonal Jewish Kitchen author Amelia Saltsman. Saltsman will discuss the six mini-seasons central to Jewish cooking traditions, with samples of select recipes provided. Tickets are $25 and can be reserved here.
BK Swappers Food Swap, Fine & Raw, 288 Seigel Street, Brooklyn, Tuesday, 7 p.m.
Swap your homemade, edible goods and pick up some chocolate and beer along the way. Attendees are encouraged to bring items like homemade jams, jellies, spice rubs, and breads to trade with others free of charge. A selection of food and drink will be available for purchase. The event is free, but guests must RSVP in advance here.
NYC Greenmarket Turns 40: What’s in Store for the Next 40 years, Hunter College Silberman Building, 2180 Third Avenue, Wednesday, 8:30 a.m. to 10:15 a.m.
Curious about the status of your local greenmarket? Attend a panel discussion featuring Greenmarket’s director Michael Hurwitz and chef Peter Hoffman of Back Forty West, who will be joined by a farmer and buyer to address public food policy. Reserve a free spot here.
Hot-Sauce Tasting Dinner Menu, Heatonist, 121 Wythe Avenue, Brooklyn, Thursday, 7 p.m.
Heatonist is collaborating with private chef duo bigLittle for a hot-sauce tasting series, where $75 nets you five courses paired around select hot sauces, small bites, and a Kings County Distillery cocktail. The menu will not be revealed until Thursday evening, and all guests must provide any dietary restrictions in advance. Guests can RSVP here.
Absinthe Tasting, Clement, 700 Fifth Avenue, Friday, 6 p.m.
Jared Fischer (Clement’s director of wine and spirits) and Ted Breaux (Jade Absinthe’s founder) will lead an absinthe tasting designed to teach guests what to look for in absinthe besides a green fairy. The tasting includes a welcome cocktail and three absinthes modeled after traditional recipes from the Combier distillery in Saumur, France. Small bites are included in the $65-per-person ticket package. Reservations can be made by contacting firstname.lastname@example.org.