All Month Long: Try the latest Mimi Cheng’s collaboration, with San Francisco–based Deuki Hong of fried chicken restaurant Sunday Bird. It’s a quick-fried dumpling filled with ginger and scallion chicken, served with Korean rice cakes and a gochujang sauce.
Sunday 4/2: Make your own paper from…kombucha? Genspace hosts a workshop on bioart and how to use the fizzy probiotic beverage as a renewable art material.
Thursday 4/6: Help Citymeals on Wheels raise money to bring meals to those in all five boroughs with a night featuring food from Virginia’s, Birds & Bubbles, Talde, Huertas, Rock Center Café, Sprinkles and several food trucks.
Friday 4/7–Sunday 4/9: It’s not just wine out there. Taste the North Fork invites you out for a weekend of farm-fresh meals.
Friday 4/7: Brooklyn FoodWorks hosts an Indian pop-up dinner by Kalindi and Priyam of Phirki. The full menu ranges from beet root chaat to dal tadka with jasmine rice to spiced chocolate pots de crème with masala chai crème.
Monday 4/10: Kids Camp at Brooklyn Kitchen will give your 8- to 12-year-old a chance to learn how to cook in a safe, controlled environment.
Saturday 4/15: Go on a forage walk in Prospect Park, guided by Marie Viljoen. “An edible early spring is springing underfoot and wild foods like ephemeral lesser celandine flowers, dandelions, mugwort, ground alder (goutweed) shoots, garlic mustard (all of these are crazy-invasives) will have appeared,” she says.
Tuesday 4/25: At the 92Y, cookbook author Julia Turshen will be in conversation with writer Samin Nosrat for the release of the latter’s book, Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking.
Wednesday 4/26: Dance it out at Garjana: A Completely Immersive Dance Workout Experience. All proceeds benefit Food Tank.
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Wednesday 4/26: Want to learn the basics of flower arranging? What better way to do that than with wine and cheese at the Basic DIY Flower Arranging Workshop, hosted by The Farm on Adderley and Stems Brooklyn, where there will also be wine and cheese.
Thursday 4/27: Learn how to collect and preserve plants at this New York Botanical Garden workshop.
Friday 4/28–Saturday 4/29: The Zero Waste Food Conference goes down at The New School, hosted in conjunction with the Institute of Culinary Education. Its goal is to “bridge the gap between research and practice, and draw upon the perspectives of academia, activism, food business, chefs and food producers, in order to synthesize our shared goals and strategies.”