Umami: A Yummy Tour of Little Tokyo
Saturday, April 11th 12pm or 2:30pm
$30 Sold Out
This price of this tour includes four tastings!
Learn to eat in the neighborhood where New York and Tokyo meet.
In the past decade, the East Village has transformed from a post-punk wasteland to an east-coast outpost of Japanese culture. From noodles to squid, bubble tea to curry, we’ll explore all the internationally influenced food Little Tokyo has to offer.
Which fast food chains have their only American outposts in Little Tokyo? What’s the difference between traditional and modern Japanese desserts? What are the three primary flavors of Japanese street food? The answers to these questions and more as you learn to eat in the neighborhood where New York and Tokyo meet.
This price of this tour includes four tastings! We’ll meet in Manhattan, at the public park/benches on the northwest corner of St. Marks and 3rd Avenue, across from Cooper Union. The tour is 90 minutes long. Buy tickets here!
What does eighteenth-century Tupperware look like? How about a nineteenth-century toaster? In this program, you’ll go on a family scavenger hunt in the New-York Historical Society to uncover the kitchens of the past. Then everyone will cook together, making cinnamon toast like folks would have 200 years ago—we’ll do everything from SCRATCH, grinding sugar and churning butter by hand. You’ll find out how much the kitchen has changed from 1815 to 2015!
ABOUT AT THE KIDS’ TABLE
This is a series of three family programs on New York City’s food history. Each two-hour program allows participants to experience historic foodways through an exploration of kitchen objects based on the New-York Historical Society’s collection and cooking.
Buy tickets here!
The History of Garlic: A Special Dinner at the Farm on Adderley
Tuesday, May 12th, 7:30 PM
$60 / person (+ beverages, tax & gratuity)
To sign-up, send an e-mail to email@example.com
Americans are fanatical about garlic. Not just as food, but as an alternative-medicine cure-all. Our contemporary love of garlic is an irony considering that through much of garlic’s history its taste was considered repulsive. Not simply repulsive, but un-American. “Real” Americans a century ago, viewed Italian immigrants’ love of garlic as a manifestation of their resistance to American culture. This beloved bulb was condemned and marginalized.
Join us for a five-course dinner hosted by historic gastronomist Sarah Lohman. We will eat garlic-focussed foods from our kitchen and dive into how garlic became a flavor so desirable that it managed to transcend xenophobia and became the most widely used flavor in American cooking. Space is limited. Reservations required.
Campfire Cuisine Beyond Hot Dogs: An Introduction to Hearth Cooking
Saturday, May 16, 10:00am-2:00pm or
Monday, May 18, 6:00-9:00pm
@ The Old Stone House & Washington Park, Park Slope, Brooklyn
In this hands-on class, you’re going to learn how to cook a meal over an open fire. But what you’ll really learn are the primal cooking skills that will make you a better cook in your daily life.
We’re going to cover the four basic cooking techniques: baking, roasting, frying and boiling. While preparing a meal on an outdoor hearth, you’ll learn how to tell temperature without a thermometer, how to tell the doneness of food by using all of your senses, and how to build a bad-ass fire.
The skills you will learn in this three-hour session will allow you to amaze your friends on your next camping trip; put on an old-timey costume and cook at a historic house; or simply become a better, more intuitive home chef.
The cost of the class includes a light meal you will help to make: A vegetarian soup; rusks, a fried bread; a grilled meat; and dessert.
Buy tickets here!
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