What's Happening This Week: Spicy Secrets & One Last BBQ
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American Traditions: Bringing Heritage Breeds Back to the Farm and Table
August 17, 6:30-8:30 p.m.
Welcome to the heirloom meat movement. Jeannette Beranger of American Livestock Breeds Conservancy will lead a talk on the diversity and history of endangered breeds, such as Milking Devon cattle, Dominique chickens, Tunis sheep, and Narragansett turkeys. Craig Haney of Stone Barns Center will also be in attendance to talk about how these and other breeds are making a comeback to the American table.
Summer Blowout BBQ
August 19, 7-11 p.m.
The final installment of Finger on the Pulse's summer BBQ series will feature grilled meats by the team at Prime Meats. The menu, Fork in the Road has just learned, will include Grilled Heritage Pork Belly, Pretzels, Market Cabbage Salad, Peach Compote, German Potato Salad, Market Vegetables, and Apple Cobbler... all for $5 per plate.
The Secrets of Spices
International Culinary Center
August 21, 6-10 p.m.
"This class may not be for the faint of nose," says the Center. The four-hour, hands-on session will help you learn how to use spices from around the world -- especially those you may not be familiar with -- as well as how to prepare spice combinations. You'll cook (and eat!) a three-course meal made with such tempting flavors as cardamom, saffron, and turmeric. And, yes, you can take your work home with you.