10 Food Events to Look Forward to This July



When the fireworks stop and the vegan hot dogs run out, what are you going to be doing with your time? Maybe you’re going to take a staycation or fly off to Reno or go on a road trip through the south, hitting every bar along the way. But if you’re at a loss for exactly how to handle the rest of July, we’ve got you covered with our picks for the best food and drink events happening.

7/4: The good folks at Rooftop Reds invite you to their vineyards for a barbecue and an excellent view of those fireworks.

7/5: Want more meat? Join The Meat Hook for a backyard barbecue, this Wednesday and all Wednesdays through summer, from 6 p.m. to 9 p.m.

7/7: Just because it’s summer doesn’t mean you can’t spend time bettering yourself and learning new skills. Sharpen up your knife know-how with Brooklyn Brainery’s class.

7/9: Brooklyn Waterfront Tastes returns! It’s going to be a massive brunch feast that you won’t want to miss.

7/11: Learn how to make dye from plants at this Genspace workshop. “Participants will begin to master how to bind plant-based pigments to fabric and yarn using mordants, change colors by shifting PH, reuse food waste to create a wide spectrum of color, and create prints with flowers.”

7/15: Sycamore Bar & Flowershop in Ditmas Park invites you to feast on dim sum at their pun-packed Dim Summer Garden Party. And it’s not just any dim sum: This is Nom Wah Tea Parlor we’re talking about.

7/18: Sumo Stew returns to Brooklyn Brewery. “This round of SUMO STEW will feature chankonabe made by Brooklyn izakaya Moku Moku.

7/20: Join us at Good Beer! We’ll have brews from local and national makers alike, as well as food to nosh on and excellent company.

7/22: Want to be a better bread baker once fall rolls around? Take Intro to Sourdough now with Sarah Owens at the Baking Atelier in The Castle.

7/25: The NYC Food Waste Fair goes down at Brooklyn Expo Center. The event is “bringing together sustainability experts and the food industry to learn how to reduce costs and get the most out of our food, while helping New York City’s environment.”