What's Happening This Week: Alchemy Behind the Bar; Whole Hog, Broken Down & Served
As you may know, our weekly dining and drinking newsletter features all the coolest epicurean events in the city. Sign up for it here!
Holiday Window Unveiling
Dylan's Candy Bar
Monday, November 8, 6 p.m.
The kiddies will love you for this one: It involves Santa, candy, and curtains ... and it's not even December yet! Get the little ones excited for the holiday season with the unveiling of Dylan's Candy Bar's holiday window display. You can see the fantastical arrangement from the sidewalk, then -- oh, we don't know -- go inside the store for some pre-holiday candy? Or you could just take the kids home after, but we're betting that probably won't happen.
The Alchemy of Taste and Smell: Using Aroma in Cocktails
Friday, November 12, 6 p.m.
Join Pegu Club's Audrey Saunders and Dave Arnold, the director of culinary technology for the French Culinary Institute, for a primer on how to use aroma in signature cocktails, with a particular focus on aromatic distillations, essential oils, and infusions. You'll get to sample their creations and learn how to come up with your own. And, who knows, soon you might find yourself cocktailing with the best of them.
Pig Butchery ... Nose to Tail Eating
Brooklyn Kitchen Labs
Sunday, November 14, 2 p.m.
Many of us are already talking turkey, but the good folks of Slow Food NYC and Brooklyn Kitchen Labs have only swine on the brain. See rock-star butcher Tom Mylan demonstrate how to break down a humanely raised heritage-breed pig, while Caroline Fidanza of Saltie and Dennis Spina of Roebling Tea Room show you how to prepare it for most enjoyable consumption. Tickets are $75, including beer by Coney Island Brewing Co.
Have a restaurant tip or other food-related news? Send it to email@example.com.