Coming up on the Events Calendar: How to Tie a Roast; Meet the Mixology Masters

Looking for something to do in the next few weeks? Take a look at what Edible’s got cooking up. And be sure to stay tuned to our Events Calendar for the latest happenings going on in the city, and to get those and more Edible news right in your inbox, sign up for our email newsletter–or if you have an event to add, send it to [email protected]

Looking for something to do in the next few weeks? Take a look at what Edible’s got cooking up.  And be sure to stay tuned to our Events Calendar for the latest happenings going on in the city, and to get those and more Edible news right in your inbox, sign up for our email newsletter–or if you have an event to add, send it to [email protected].

How to Slice It: The latest installment in our popular How to series is next week! On Wednesday, February 22nd from 8 pm to 10 pm at the Brooklyn Brewery in Williamsburg, join us for How to Slice It.  Fleisher’s Grassfed and Organic Meats will be on hand to demonstrate how to properly tie a roast, Brooklyn Cured will show us how to stuff a sausage and the folks at Marlow and Daughters will be butchering a bird.  Samples will be provided by each lecturer and the Feed Your Hole Truck will be parked outside with Porkys Dogs and SYC Fuk Sliders for sale.  Tickets are just $5 and can purchased here.  Of course, beer from the brewery will also be available for just $5.

Good Spirits: If your valentine was less than impressed with the last minute box of chocolates you gifted, luckily for you, there’s still time to redeem yourself with a pair of tickets to Good Spirits, our seasonal cocktail event held in conjunction with Edible Manhattan.  On February 28th from 6 pm to 9 pm at 82 Mercer in Manhattan, some of the best restaurants, food artisans and distillers around will be on hand, serving up delicious dishes and scrumptious spirits.  Tickets are just $45 and can be purchased here.  If you’re not already, be sure to sign up for our e-newsletter so you don’t miss out on the sneak peeks we’re giving of what’s on the menu.

 

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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.