The spread for tomorrow night’s Hunters Dinner will include wild hare and pheasant.
They’ve dropped the “NYC” as a nod to their next step: expansion beyond the city.
The weekend will combine some of the most successful events from the book fair with new panels and discussions.
HoneybeeLives Organic Beekeeping Classes, coming to Brooklyn on February 21 and 22, take the fear out of the first season of beekeeping.
Tunde Wey, Detroit-based chef and restaurateur, is touring cities around the U.S. and cooking up Nigerian goat dinners all along the way.
Made by Lukas products reside next to the tofu in the grocery store, but the similarities end there.
Spacious and amazingly quiet, the café occupies the front, and customers pass through a beaded curtain to access acupuncture rooms, general consultations and yoga practice.
Can’t make it upstate this week? You’ll be able to sample beers made from Indian Ladder Farms hops and barley soon at Other Half Brewing.
Their mission is simple: buy goods made from small-scale New York-based producers, and they’ll donate a percentage of your purchase to feeding and educating a child in need.
Skillshare has announced a new culinary track with intriguing class titles like “Recreating Regional Cuisine” and “Creating Dishes from Art.”
Chef Sam Mason served up dishes ranging from comforting fall classics like chicken pot pie to trendier more adventuresome bites like miso pork belly.
The program has already named several Saxelby Radio Scholars for this year.