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Did you know that @themeathook grills out every Wednesday in their backyard? They bring the cookout, you bring the appetite 🍗 They'll also bring an asado-style event to you, making them your should-be top choice for summer catering. Learn more via the link in our profile and don't miss Wednesday cookouts from 6:00-9:00 p.m. 🔪#EBdailypic
August can be a rough month, a slow month. If you’re not taking a staycation or planning to spend entire weekends eating and drinking outside, we’ve also got some ideas for what to do, from barbecues to potlucks.
8/2: If you have yet to hit up one of The Meat Hook’s Wednesday barbecues, here’s another chance. “The BBQ features their simple, clean approach with burgers, dogs, and showing off their sausage skills.”
8/8: Brooklyn Grange is “calling all architects, landscape designers, urban planners, sustainability coordinators and greening professionals of all stripes!” to attend their Designing Green Roofs and Rooftop Farms course.
8/10: “Long before NYC had Danny Meyer, the charismatic chef J. Ranji Smile took the city by storm. Arriving in NYC in 1899, Smile introduced Indian cuisine to the well-to-do, ushering curry into America’s foodie lexicon.” Listen to historic gastronomist Sarah Lohman and MIT’s Vivek Bald discuss his influence at the Brooklyn Historical Society.
8/11: Escape the city and head out to Long Island for Edible East End‘s annual Food Truck Derby. It’s super kid-friendly and very delicious.
8/17: “The growers and makers will be dining alongside you and are excited to share the passion they have for their farms, breweries and vineyards” at Runner & Stone’s Meet Your Makers series. This one features Strongbow Brewery and Dirty Boots Farm.
8/19: Meet up at Prospect Park for the Massive Vegan Potluck Picnic! Look forward to live music and lots of plant-based eats.
8/22: Get spicy at Brooklyn Grange’s salsa workshop. “In this two-hour, hands on workshop we’ll start with a quick harvest of tomatoes and peppers and a few other ingredients from our rooftop farm and then move into production mode. You’ll learn what goes into each batch, how to determine heat levels, and how to make a salsa that will leave your chip bowl empty before you know it (it’s a good problem to have, we promise)!”