It’s going to be a slow week as we savor what’s left of summer. Here are a host of events and stories perfect for while you’re taking it easy.
What We’re Doing:
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We love all of you who come to MOFAD's events and programs! 🍳🌤 We've got one last program of the summer for you: Chef @ericripert will join Chef @guarnaschelli discuss what goes into cultivating a world famous chef? On Tuesday, August 30 from 6:30 to 8:00, join MOFAD and the acclaimed @lebernardinny chef. We will reflect on his journey from growing up in southern France to sitting at the forefront of the New York fine dining scene through discussing his memoir, 32 Yolks: From My Mother’s Table to Working the Line. After Chef Ripert's program, stick around for a chance to meet him and pick up a signed copy of 32 Yolks.
Monday: Taste the newest brew from Brooklyn Brewery, their Tripel Burner with notes of licorice root.
Tuesday: Chef Eric Ripert is going to talk about his memoir, 32 Yolks, with fellow chef Alex Guarnaschelli at MOFAD.
Wednesday: Do a bar-hopping tour that will take you from a place Abraham Lincoln visited to a German beer garden, with Japanese and Korean spots in between.
Thursday: Visit Branch Ofc. in Crown Heights for a pop-up dinner collaboration from Monk’s Meats and Heirloom Vegan Eatery.
Friday: Do a Friday Williamsburg Bites Brooklyn Food Tour for a guided seven-stop sampling of the best of the area.
Saturday: Tour Kings County Distillery and get a taste of their grapefruit jalepeño moonshine to toast to summer.
Sunday: This Brooklyn Bridge Park walking tour will school you on history, design and more.
Coming Soon: We have a German Feast panel coming up at Brooklyn Brewery on October 5, and get a taste of a wide range of global cuisines at Edible Escape on October 20.
Stories We’re Reading:
— Civil Eats (@CivilEats) August 25, 2016
— Really Kermit (@kimbal) August 23, 2016
Governor Cuomo has poured $20 million into a program that will increase access to locally grown food.
On our radar:
Feeds We’re Following:
Want to feel tropical even though you’re not going on a trip? Head to Black Flamingo for cocktails and veggie tacos.
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Greetings beautiful spirits, we're soul blessed to have the opportunity to share space, love & light with you all today @haymakerscorner! A benevolent fundraiser event for @fosterdogsnyc from 12pm-4pm. We will be serving up our homemade S'mac & Cheeze & will have samples of our parm & smoky cheeze. Come check out all of the delicious vendors & the beautiful foster dogs looking for a permanent home. 📸: @isachandra
A little jealous to have missed out on this mac and cheese by That’s Cheezy, a local vegan cheese maker.
How to stay cool:
Last week, we watched bartender Cyllan Hicks shake up a Dewar’s Sour Rouge on Facebook Live. This week, make his other egg-free take on the whisky sour at home:
2 oz. DISARONNO
1 oz. lemon juice
½ oz. simple syrup (1:1 ratio of sugar and water)
4-6 Generous dashes of Angostura Bitters
Shake and pour over rocks. Add dashes of Angostura Bitters. Garnish with lemon peel.