Next Wednesday, join Peace Corps alum Mitch Bloom and Edible at the Brooklyn Brewery from 6:00—9:00 p.m. for a family style dinner with Woézõ.
Experts from Socarrat and Despaña will explain techniques for both and answer questions about Spanish wine, cooking Spanish dishes and where to buy the specialty ingredients.
To help you further navigate your CSA options as sign-up season rolls around, we’re hosting “Community Supported What? Demystifying the CSA Movement” next Wednesday, April 8 at 8:00 p.m. at the Brooklyn Brewery.
We’ll learn how to make dishes from some of New York City’s African food experts, including specialties from the north, west and east of the continent.
We caught up with Oliver to discuss what beer is for, why he hates the word “artisanal” and how beer’s craft comeback is a wonderful microcosm of the American food renaissance.
We know your time is precious. From local wine tastings to ice cream shop tarot card readings, here are our editors’ and writers’ picks for upcoming events that are worth it.
Each month they turn Tom Shillue’s Funny Story into a podcast for those of us that can’t (or won’t) trek to Williamsburg on a weeknight.
We’ve invited several distinguished panelists to share their stories and answer your questions at “Sell It Like It Is!” at the Brooklyn Brewery on February 4.
Skillshare has announced a new culinary track with intriguing class titles like “Recreating Regional Cuisine” and “Creating Dishes from Art.”
Starting tomorrow, NYCWFF will begin with events based almost entirely in Manhattan. Of course there’s plenty to see in Brooklyn, and if you’re in town for the event, consider these tours.
The ever-changing event space and bar in East Williamsburg focuses on domestic wines, New York State brews and local ingredients.
Andrew Gerson — originally from Philadelphia — says he was tapped for the position not so much because of his beer pairing prowess or knowledge, but because of “a synergy with Garrett [Oliver]’s food philosophy and food values.”