Archive for the 'events' Category

Events: Tomorrow! Free Beaver!

Published on January 30, 2012 in adventures in meat and events. 0 Comments

Masters of Social Gastronomy: Strange Meats!
Where: Public Assembly, 70 North 6th Street in Williamsburg
When: Tuesday, January 31st.  Doors at 7
FREE

We’re kicking off a new bar room lecture series all about food!  Each month, Sarah Lohman of Four Pounds Flour and Jonathan Soma of the Brooklyn Brainery will take on a curious food topic and break down the history, science, and stories behind it.

This month’s topic is STRANGE MEAT! Sarah will recount her adventures eating beaver, bear and moose “mouffle,” along with the historic precedent for each. Soma will be taking on unusual meat preparations, from how to turn jerky into cotton candy to what to do with a pig’s head.

Word on the street is we might even have samples.

RSVP on Facebook, if that’s your jam!


Menus: Historic Remedies for Your Expanding Waistline

Published on January 24, 2012 in Diets, events and menu. 0 Comments

Weight amongst the high and low classes; from Never Satisfied: A Culutural History of Diets, Fantasies and Fat

Here’s my menu for tonight’s lecture,  Reducing Recipes: Historic Remedies for Your Expanding Waistline.  If you’re in the NYC area, you can get tickets here to taste all these good things.  And I have to say, everything turned out delicous–not just delicious “for diet food!”

Click the links to learn more about each course.

Menu

Graham Bread with Cold Water

-Calisthenics Demo-

Dr. Kellogg’s Protose Meatless Balls

-Fletcherizing Demo-

J.W. Wiggelsworth’s “Concentrated Nutrition”

-The Fat Boy’s Lament-

Richard Simmons’ Farewell to Fat Raspberry Brownie Points

Events: The Big Apple Historic Cocktails

Published on October 12, 2011 in alcohol, apples and events. 2 Comments
The Hot Apple Toddy will be featured on October 20th @ The Brooklyn Historical Society

Amazing event coming up on October 20th!  Let me give it to you straight: $40 for 4 cocktails.  More than that, the evening will be an exploration of locally produced apple alcohols.  You thought you knew cider; well, we’re going to blow your minds with products from new producers making alcohol in traditional ways.  Guest of the evening will include:

Revolution Cider, out of Philadelphia, who produces a unique hard cider inspired by recipes from the Revolutionary era.

Warwick Valley Winery is bringing their intense apple brandy, as welll as samples of the apple liqour (it’s like an apple in a bottle–soo good) and apple cider.

Cornelius Applejack has generously donated their artisinal, small batch applejack–generally considered some of the best on the market.

All this and so much more, including cider history and cocktail lessons!  Full details below; get your tickets here!

 

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Thursday, October 20
The Big Apple:  Historic Cocktails with Regional Apple Alcohols
7:00 p.m. @ The Brooklyn Historical Society, 128 Pierrepont Street at Clinton Street Brooklyn, New York
Ticket: $30 BHS members/$40 non-members. Purchase your ticket here.

Apple cider, apple brandy, and applejack are complex alcohols that are infinitely mixable. We’re going inspire you to add them to your liquor cabinets with a night of nineteenth-century cocktails!

The evening will begin with a cup of Apple Punch, which features slices of crisp New York apples steeped in wine. While sipping drinks, guests will hear a short talk on the history of apple alcohol in New York. Afterward, participants will learn how to make three historic apple cocktails: the refreshing, spicy Jersey Cocktail; the warm and comforting Apple Toddy; and the sweet, meringue-like Tiger’s Milk Punch. These drinks will feature local apple alcohols made from traditional recipes. Participants will work with educators in small groups, learning about the history of each drink as they imbibe their handmade cocktails. Additionally, local apple alcohol producers will be on hand to talk about their products and the state of the apple industry today.

Generous donations have been made to this event by Revolution Cider, Warwick Valley Winery, and Cornelius Applejack.

This event is part of Glynwood’s Cider Week, which seeks to cultivate an appreciation for hard cider. Glynwood preserves apple orchards in the Hudson Valley by promoting the production of hard cider and apple spirits. Learn more at www.glynwood.org.

This event is part of BHS’s Brooklyn Food Stories. Advanced ticket purchase recommended as the event will fill up. Ticket: $30 BHS members/$40 non-members. Purchase your ticket here.

 

Events: Bake for a Good Cause?

Published on September 28, 2011 in baking, desserts and events. 2 Comments

The City Reliquary, a charming little museum in Brooklyn, is hosting a bake sale benefit.  Care to bake and donate some love?  It’s worth it; I donated historic baked goodies two years ago, and it literally launched my career.  This author of this blog post and the director of this video both encountered my treats for the first time at this bake sale.  Countless other connections have been made, just because I delivered a few cookies to help a great museum.

Details below.

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I wanted to let all of you know about a really fun event to benefit the City Reliquary Museum.

It’s called the Havemeyer Sugar Sweets Festival, a bake sale, baking competition and celebration of baked goods.

When? Saturday, Oct 15 from 10am to 4pm
Where? The City Reliquary, located at 370 Metropolitan Avenue (between Havemeyer and Roebling)

Um, What? The City Reliquary is an all-volunteer museum that celebrates everyday New Yorkers and everyday New York history.  The Reliquary hosts rotating exhibitions by local artists, historians and schoolkids; weekly events; education programs; and annual block parties. The Reliquary also collects utterly unique bits of New York history. http://www.cityreliquary.org/

How Can I Help?

1. Donate Baked Goods!

We are looking for bakers and sweets-makers (you!) to donate their fresh-baked yummies to the Festival.

Cookies, cupcakes, brownies, bars, tarts, quick breads…any fresh baked treat is welcome.  All proceeds will go toward the City Reliquary.
2. Enter The Best Baked Goods competition!

Are you the city’s best home baker? Strut your stuff!  We will be determining the:

  • Best Cookie
  • Best Brownie/bar
  • Best Cupcake
  • Most New York baked good

A team of professional bakers will judge your treats. We will award great prizes to all winners. Please be sure to bring enough treats to enter the competition and to sell.

 

3. Come and pig out!.  There will be plenty of treats to try!

Questions? Please contact Jeff Tancil at jtancil@yahoo.com

 

Events: Re-writing Recipes on Thursday

Published on September 11, 2011 in events. 2 Comments

Thursday, September 15th

Rewriting Recipes with Historic Gastronomist Sarah Lohman
7:00 p.m. @ The Brooklyn Historical Society, 128 Pierrepont Street at Clinton Street Brooklyn, New York
$8 Members/$10 General Public   Purchase your ticket here.

Perhaps you found a box of ancient handwritten recipes cards at the Brooklyn Flea. Maybe, you have your grandmother’s cookbook, gathering dust on the shelf. Or perhaps you simply enjoy browsing Google books to page through cookbooks from 100 years ago. Why aren’t you cooking from these recipes? These treasures from the past are valuable resources to draw inspiration for a contemporary kitchen. Sarah Lohman is here to help you negotiate the difficulties of translating historic recipes. In Rewriting Recipes, she’ll use BHS’s historic Lefferts Family cookbook to teach how to interpret historic recipes. Lohman will unveil tricks to modernize these recipes for today’s kitchen: how to interpret amounts, flesh out directions, and find comparable ingredients. Most importantly, she’ll show how to pull inspiration from these recipes to create unique contemporary dishes. Feel free to bring your own vintage and historical recipes to share.

This event is part of BHS’s Brooklyn Food Stories. Advanced ticket purchase recommended as the event will fill up. Tickets: $8 BHS members/$10 non-members. Purchase your ticket here.

 

Events: Intro to Ice Cream Making

Published on September 1, 2011 in events and ice cream. 0 Comments

I’m teaching a class this Sunday on Ice Cream Making at the Brooklyn Brainery. Sign up here!

Sunday, September 4, 12-2:30pm or  3:30-6pm $30

I won’t lie: buying an ice cream maker has been one of the best investments of my life. I am amazed at the endless joy it has brought me; and now, I want to share that joy with you.

Join me to learn the simple steps of making homemade ice cream, from heating the custard to freezing the final product. We’ll chat about the history of ice cream in America as well as discuss the science of ice cream making. Finally, we’ll sample the delicious results of all our hard work. Sign up here!

 

Events: A Timeline of Taste

Published on August 28, 2011 in events. 0 Comments

Thursday, September 1
Timeline of Taste with Historic Gastronomist Sarah Lohman
7:00 p.m. @ The Brooklyn Historical Society, 128 Pierrepont Street at Clinton Street Brooklyn, New York
Tickets: $8 BHS members/$10 non-members. Purchase your ticket here.

Have you ever noticed that the names of Greenpoint’s streets bring to mind exotic locales? From Java to India, these Brooklyn roadways took their names from the distant countries that brought spices from the Far East to America’s shores. Once a major port for trading ships,Greenpoint can be used as a guidebook to explore the history of American food through flavor. When did American palates favor one spice over another and why? When did ships stop bringing mace and start carrying vanilla beans?

In A Timeline of Taste Sarah Lohman will take you on a journey from 1800-1950, making a pit stop every fifty years to explore the tastes of a particular time. You’ll get to smell and sample the spices, fruits, extracts, and other ingredients that defined the flavors of each time period. From rosewater to vanilla, nutmeg to cinnamon, citron to reddi-whip, Sarah Lohman will discuss why these flavors were popular and how they were used in day- to-day cooking.

This event is part of BHS’s Brooklyn Food Stories. Advanced ticket purchase recommended as the event will fill up. Tickets: $8 BHS members/$10 non-members. Purchase your ticket here.

 

Boston 19th Century Pub Crawl Wrap Up!

Published on June 28, 2011 in 19th century, alcohol, boston and events. 5 Comments

A carefully crafted rye cocktail from Stoddard's Fine Food and Ale. Notice the breathtakingly beautiful, hand-carved lump of ice in the center. That is some pretty ice.

 

Since I’ve been on a month- long hiatus from the blog, I figured I should let you know what I’ve been up while I’ve been gone!  First, I’d like to share some images from last weekend’s Boston 19th Century Pub Crawl.

We began the night at Eastern Standard Kitchen & Drinks. I sipped on a Root of All Evil cocktail, a blend of coconut and an amazingly subtle and complex root beer liquor.  It was delicious-one of my favorite cocktails of the night!

The crowd mixes and mingles at Eastern Standard.

Stoddard’s Fine Food and Ale had us enter via the “speakeasy” entrance. The building was built in the 1860s and the entire block is historic. The result was a twisting, turning, increasing shady back alley that suddenly opened up into Stoddard’s. Completely awesome and fun.

A snapshot of the bar at Stoddard’s. The have an amazing list of historic cocktails available every day. To add another degree of authenticity, the bartenders carve off chunks of this giant ice block to make the cocktails. In addition to the rye drink pictured at the top of the post, I had a slammin drink called the Temple Smash: rye, ginger ale, mint, and seltzer. Fav.

Rich poses as our logo.

Waiting to get into the final stop of the evening, Drink.

Cocktail Virgin Slut joined us on the crawl; here, he takes notes on an adorable little cocktail at Drink.

 

The night ends with a bang: the skilled bartenders at Drink mixed me a Blue Blazer. I had never in my wildest dreams imagined there was a bar with two silver tankards ready to go at a moments notice. To be honest, to have one made for me made me feel like a god. Drink also mixed up an amazing classic punch, in a giantic bowl.  The night ended well.

 

Events: Out of the Bathtub, a Repeal Day Cocktail Party

Published on November 23, 2010 in alcohol, cocktail hour and events. 0 Comments

On December 5th, from 6-8pm, celebrate your right to imbibe at a Repeal Day Cocktail Party! Hosted in the elegant Peacock Alley at the Waldorf-Astoria hotel, the night will include four different cocktails crafted by Frank Caiafa, cocktail expert and head of Peacock Alley’s beverage program. The drink list will be exclusive to this event and include recreations of classic cocktails downed in backdoor speakeasys, as well as modern concoctions inspired by their Prohibition predecessors. Light appetizers will be provided by the Waldorf-Astoria kitchens.

Caiafa will also be on hand to speak about Peacock Alley’s unique history, and the Waldorf-Astoria’s link to the Prohibition era. Scotch Whisky expert Kristina Sutter will discuss the history of Prohibition and how it came to a close.

So come tip your glass to the end of Prohibition and join us for historic cocktails in an incomparable location. Appropriate cocktail attire is required.

Tickets are $45 at the door. Space is limited, RSVP to outofthebathtub@gmail.com

Events: What Dickens Drank

Published on October 17, 2010 in events. 0 Comments

Wednesday, October 20th, 6pm-8pm

What Dickens Drank
Part of You can’t get there from here but you can get here from there
apexart, 291 Church Street, New York, NY

Like any good tourist, when Charles Dickens visited America in 1842, he sampled the local food and drink.  Of American bars, he said:  “…The stranger is intiaited into the mysteries of Gin-sling, Cocktail, Sangaree, Mint Julep, Sherry-cobbler, Timber Doodle and other rare drinks.”
So what did a Cocktail taste like in 1842?  For one evening, we will be tourists in time and mix up these antique potations.  During this history lesson in flavor, guests will not only sip early American cocktails, but also learn how to make them.  Join us as we bring these drinks to life from the pages of Dicken’s book and from the archives historic gastronomy. Free.