Consider the April showers to have rained down a pretty great range of food events happening this month.
From readings and talks, to late-night yakitori, to a few incredible tasting events, May is stacked with good eats and drinks. Check out our picks below and browse even more in our calendar where we add new events daily.
5/3: As part of the PEN World Voices festival, “women writers, entrepreneurs, and artists explore the dramas of culinary history, tradition, and the future of food with vigor and nuance.” It all goes down at Archestratus in Greenpoint.
5/5 (recurring): In Williamsburg, taste late-night yakitori at wine bar The Four Horsemen. “The menu includes an array of tasty chicken skewers: liver, heart, tsukune, thighs + scallion and wing, all served with yuzu mayonnaise”—all under $5.
5/10: Chef Barbara Lynch (whose new memoir, Out of Line: A Life of Playing With Fire, is excellent) talks to Prune‘s Gabrielle Hamilton at 92Y. The two have quite a bit in common, so it should be quite the fascinating conversation.
5/17: Confused about what to do with the ramps you picked up on a whim? Take this class at Haven’s Kitchen, where you’ll learn how to use all of spring’s seasonal bounty.
5/18: Nicole Tayler talks to food scholar Jessica Harris, author of the forthcoming My Soul Looks Back. “Join us for a one-of-a-kind look at Jessica’s life, including her friendships with Maya Angelou, James Baldwin, and Toni Morrison.
5/20–5/21: All weekend long, The Reducetarian Summit will be exploring “how to create a more equitable, compassionate and sustainable food system…By bringing together hundreds of people from all areas of the reducetarian movement, this conference will take a deeper dive into possible solutions for pushing the needle on meat consumption.”
5/21: It’s Sunday Asados season at Colonia Verde, when “world-class chefs take on the grill” and the garden alongside chef Felipe Donnelly.
5/23: The Masters of Social Gastronomy break down the history, science and narrative of cocktails. “The cocktail is credited as one of America’s greatest inventions. But where did it come from, and how did it evolve into the endless combinations we find today?”
5/24: At Taste New York, “local pours will be accompanied by New York cheeses, charcuterie, and other hors d’oeuvres from some of the most celebrated artisans in notable regions.” Enjoy over 50 producers of New York State beer, wine, cider and spirits.
5/25: Curious about vodka? Learn more about its Polish history at the MOFAD event The Vodka Contract.