Archive for the 'events' Category

Page 5 of 7

Events: Masters of Social Gastronomy: The Flavor Battles!

Masters of Social Gastronomy: The Flavor Battles!
Where: 
Public Assembly, 70 North 6th Street in Williamsburg
When: TOMORROW Tuesday, March 27th.  Doors at 7
FREE with FREE SAMPLES
RSVP now!

Our next MSG lecture is on Tuesday, March 27, and it’s going to be themost epic yet, as we take on the history and science of imitation ingredients. There’ll even be a sample-heavy showdown where you get to definitively decide if there’s any difference between artifical and natural flavorings.

As for the lectures, Sarah will explore the history of artificial food, starting with medieval feasts obsessed with disgusting foods like “meat pitchers.” After a trip to the 19th century to explore theearliest artificial flavorings, we’ll visit the “Poison Squad,” a team of early 20th-century chemists who tested the safety of food additives by ingesting them in large quantities.

Soma will open up the science behind artificial flavorings, tracking the back-room work of flavor chemists. Find out what notebook paper has in common with vanilla ice cream, and uncover the secrets of Juicy Fruit gum. We’ll bring it all back home by examining the NYC’s very own maple-syrup-scent mystery, and Soma’s attempts to recreate it in his kitchen.

Then, during the Storytime interlude, natural and artificial flavors will square off.  Sarah and Soma will state the case for two sets of flavorings, and the audience will do a blind taste test to decide which ones reign supreme.

You have to be there.  RSVPing helps us know how many free samples to bring.  RSVP HERE.

Events: Brooklyn Buzzard Day March 18th

Buzzard Sunday
When: Sunday, March 18th, 11 am-4 pm
Where:  Brooklyn Brainery, 515 Court St., Brooklyn, NY.
Tickets: $12, Get ’em Here

 

 

 

We’re having a pancake breakfast! With games and a craft fair and fancy-pants pancakes.You’re all invited to come on down to the Brooklyn Brainery for a good old fashioned craft fair and pancake breakfast. We’ll be cooking up pancakes, all you can eat style, from 11-3pm or so, with plenty of OJ and coffee to wash it all downAdmission includes breakfast, games (and prizes!), and the chance to hang out with some other really nice people.Get your tickets in advance,we likely won’t have any at the door.Why? Buzzards, obviously.

Hinckley, Ohio is a small town with a bizarre holiday: Buzzard Day.

The legend of this festival stretches back nearly 200 years, to the great Hinckley Hunt of 1818. Hinckley was a new settlement and the menfolk decided a massive extermination of any and all nearby predatory animals was necessary for their safety and survival.

Because of a sudden freeze, they were forced to leave behind piles of rotting bear, wolf, and bobcat carcasses all winter. But when those rotting corpses thawed in the spring, magic happened: flocks of turkey vultures descended upon the small town to devour the fetid flesh.

To this day, buzzards still return to Hinckley on March 15th. The following Sunday is affectionately known as “Buzzard Sunday” and draws a crowd of thousands to the local elementary school for all you can eat pancakes, games, and crafts.  I’m cooking historic pumpkin cornmeal pancakes!

The legend of Buzzard Day may not be true, but this festival is the real deal. And this year, we’re starting the tradition of Brooklyn Buzzard Day.

It will be the best.  Get your tickets here.

 

Events: MSG The Candy Lectures

Masters of Social Gastronomy: Candy!
Where: 
Public Assembly, 70 North 6th Street in Williamsburg
When: Tuesday, February 28sth.  Doors at 7
FREE with FREE SAMPLES

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.

Sarah will talk about ancient candies with a connection to the present day: from the first sweet treats in Asia to the development of confections like Halvah, we’ll explore the story of candy from pre-history to Marshmallow Peeps.

Meanwhile, Soma will unravel the science behind all your favorite niche candy and show you how to whip up cunning imitations at home. From the explosive power of Pop Rocks and the spicy burn of Atomic Fireballs to the sour rush of Warheads and the soothing coolness of Orbit gum – it’s chemistry vs candy!

Help us help you by RSVPing on Facebook here.  It will ensure we bring enough candy.

If you have a candy-related question, leave it in the comments on this post.  Soma and I will answer them live on Tuesday.  If you live outside of New York, don’t fret: we’re going to begin podcasting these lectures, so you can listen from anywhere!

Events: Tomorrow! Free Beaver!

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

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

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!

 

***

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 CiderWarwick 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?

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.

****

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

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

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

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.