This Week in Edible Events: Cookie-Baking 101 and Belgian Beer Battles

From a gingerbread workshops to Belgian beers, here are a couple of events going on around NYC soon that we think you’ll enjoy. Be sure to check out the citywide events calendar kept by Edible Manhattan, our sister publication for more suggestions, or if you’ve got a food event you think you’d like to add to the list, let us know at [email protected]

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From a gingerbread workshops to Belgian beers, here are a couple of events going on around NYC soon that we think you’ll enjoy. Be sure to check out the citywide events calendar kept by Edible Manhattan, our sister publication for more suggestions, or if you’ve got a food event you think you’d like to add to the list, let us know at [email protected]

– On December 15th from 6 to 9 pm, join dessert blogger Aaron Hamburger at the Bowery Culinary Center at Whole Foods in Manhattan for an evening of all things cookie.  You’ll learn the tricks of the trade when it comes to holiday baking and presentation.  From Pink Grapefruit Mini-Tarts to Gingerbread Holiday Trees with Icing Garlands, get ready to wow them at your great aunt’s this year! Buy tickets here.

~It wouldn’t be the holiday season without a little bit of beer.  Celebrate the season at the Battle of the Belgians at Jimmy’s No. 43 in the East Village on December 17th from 1 to 5 pm.  This tasting event features small batch, one-off, and classic Belgian-style beers paired with local cheeses, charcuterie and chocolate.  More than 30 Belgian bottled beers will face off against 12 of American’s best Belgian-influenced beers.  Get your tickets and check out the featured beers here.

~Last but not least, Join Edible for Good Spirits, our seasonal cocktail pairing event on February 28th from 6 to 9 pm at 82 Mercer.  We’ll pair mixology-minded chefs and food artisans with spectacular, storied spirits. Whitehall will be there, Cadaqués will be there, Brooklyn Soda Works will be there…will you be there? Say yes and get your ticket here!

 

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With an affinity for making lists (complete with check boxes), a history of smuggling goat cheese into college cafeterias and a never ending obsession to perfect her pie crust, it was only natural that Michaela Johnson would find her way into the position of planning and executing events for a food magazine.