Craft Distillers Fest, Good France Festival, Taste of Fifth

By Annie Wu, Epoch Times
March 17, 2016 11:19 am Last Updated: March 8, 2018 5:23 pm
Macaron donuts. (Courtesy of François Payard)
Macaron donuts. (Courtesy of François Payard)

National Macaron Day With François Payard

Pastry chef François Payard has created a new treat to celebrate National Macaron Day: a macaron donut. The donut-shaped pastry features a creamy filling sandwiched between a macaron shell and a dough base. A portion of the sales will go to City Harvest for anti-hunger efforts.

Sunday, March 20
Available at all François Payard stores

Braised Collard Greens. (Jessica Robinson)
Braised Collard Greens. (Jessica Robinson)

South x South Brooklyn With Chefs Matt McClure and Rob Newton

The 2015 James Beard Award semifinalist chef Matt McClure (The Hive in Bentonville, Arkansas) will be teaming up with Rob Newton of the Brooklyn Vietnamese restaurant, Nightingale Nine, for a one night only collaborative dinner. The menu features dishes with ingredients from Arkansas (also Newton’s home state), like Sorghum Roasted Duck with sweet potatoes, kale, and pecan relish; Hanna Farm Grits Congee with veal cheeks, brown butter, and everything spice; and Braised Collards with tessa ham and mustard seeds.

Monday, March 21
Nightingale Nine
329 Smith St., Brooklyn

Benoit interiors. (Pierre Monetta)
Benoit interiors. (Pierre Monetta)

Good France Festival

For the second year, the Good France festival is celebrating French cuisine with 1,500 chefs from around the world, who will serve a special menu inspired by French cooking techniques and traditions. Each restaurant designs a menu with aperitifs and canapés, a starter, main courses, cheese, desserts, and French wines and Champagnes.

Participating restaurants in New York include chef Alain Ducasse’s Benoit, chef Claude Godard’s Madison Bistro, and chef Didier Pawlicki’s La Sirene. At Benoit, chef Philippe Bertineau will prepare dishes like Vegetable Pot-Au-Feu with old fashioned mustard vinaigrette and Seared Sea Scallops served with Potatoes Anna and shaved black truffle ($90 per person).

Monday, March 21
60 W. 55th St.
For the full list, visit

Frescobaldi Wine Dinner

Marchesi de’ Frescobaldi, the storied Tuscan winery, is hosting a special dinner at the Italian restaurant, Caravaggio. The four-course menu will be paired with Frescobaldi wines, including a dish of Bay Scallops with tomato water and mustard oil, paired with a Gorgona Toscana, 2012; and Mushrooms Ravioli with foie gras paired with Brunello di Montalcino Riserva, Castelgiocondo, 1999. $200 per person.

Tuesday, March 22
7 p.m.
23 E. 74th St.
For reservations, call 212-288-1004 

(Troy Neal)
(Troy Neal)

Kaya Doughnuts from Chomp Chomp and The Doughnut Project

Donut shop Doughnut Project and Singaporean restaurant Chomp Chomp have partnered to create the Kaya Doughnut: a chewy yeast donut filled with kaya, or coconut-egg jam, that’s been flavored with pandan leaves, a Southeast Asian herb. The jam, created by chef Simpson Wong at Chomp Chomp, has the consistency of a smooth bean paste, and oozes out once you bite into the donut. The sweet aroma of pandan—part banana, part citrus—is also present in the icing, which is topped with toasted coconut shreds. $4 at The Doughnut Project and $6 at Chomp Chomp (served with a scoop of house-made ice cream).

available until Friday, March 25
Doughnut Project
10 Morton St.

The Philharmonia Orchestra, Presented Through Food

How does one interpret music through food? Five chefs have created dishes inspired by symphonies that will be performed at two upcoming concerts at Lincoln Center’s Rose Theater by the Philharmonia Orchestra of New York: Gustav Mahler’s “Resurrection” Symphony No. 2 and Hector Berlioz’s “Symphonie Fantastique.”

Chefs Manuel Berganza of Andanada, for example, created the Roasted Lamb Loin with black trumpet mushrooms and carrots, in reference to the symbolic importance of lamb in Christianity, while Eder Montero of Txikito made a goulash-like dish of local venison with hot paprika and spring vegetables, as a nod to Mahler’s Austrian heritage.

Through March 31
Concerts: Tuesday, March 29 & Wednesday, March 30
Participating restaurants: Andanada, Boqueria, Casa Mono, Txikito, Salt Creek Grille

(Courtesy of Bouley Botanical)
(Courtesy of Bouley Botanical)

Bouley Botanical

At chef David Bouley’s biodynamic farm-cum-restaurant, Bouley Botanical, he will host a new dinner and lecture series on nutrition with renowned doctors. The first event is with Dr. Frank Lipman, who will discuss common myths about food, health, and aging. Each dinner begins with a reception featuring canapes and a health tonic cocktail, then progresses to a multicourse menu with wine pairings—all relating to the health topic. Also in the series is a lecture about celiac disease with Dr. Peter H. R. Green, and a talk on gut health with Dr. Vincent Pedre.  $197 per person.

Monthly, from Tuesday, March 29
Bouley Botanical
281 Church St.

Creamy Spicy Char Poké with arctic char. (Courtesy of BLT Prime)
Creamy Spicy Char Poké with arctic char. (Courtesy of BLT Prime)

BLT Prime Serves Poké

For the month of March, the steakhouse BLT Prime will serve “poke,” the Hawaiian sashimi salad dish, as a blackboard special. The recipes come from sister restaurant BLT Steak Waikiki in Hawaii. Each week, a different poké dish will be served, including the Creamy Spicy Char Poké, with arctic char, Kewpie mayonnaise, sriracha, soy sauce, toasted white sesame seeds, tamago roe, and crushed chili flakes; and the Octopus Poké with peppadew aioli, roma tomatoes, spring onions, fried capers, crispy rice, and crispy paprika paper.

Through March 31
BLT Prime
111 E. 22nd St.

Bedford & Co Serves Lunch

The newly opened restaurant by chef John DeLucie has launched its lunch service. Menu options are updates on classic American dishes like Mac & Cheese with cavatappi pasta, winter mushrooms, treviso, fontina, and ricotta, the Bedford Burger with Bloomsday cheddar, caramelized onions, pork belly, and housemade pickles on a Martin’s potato bun; and Gem Salad with pickled pearl onions, pumpernickel, and smoked trout vinaigrette.

Bedford & Co 
118 E. 40th St.

Bucatini with black garlic, Dungeness crab, maitake mushrooms, and chilies. (Courtesy of Piora)
Bucatini with black garlic, Dungeness crab, maitake mushrooms, and chilies. (Courtesy of Piora)

Piora’s New Prix Fixe Menu

The Michelin-starred restaurant has a new tasting menu and patrons can choose dishes from the Garden (vegetables), the Sea (seafood), and the Land (meat and earthy dishes). Each category has three dishes, and diners can mix and match to their own liking. Options include Parsnip Agnolotti with a parmesan-and-roasted-parsnip-purée filling and a Meyer lemon-infused dough shell; Cobia fish with gochugaru (Korean red pepper flakes), jujubes, apple cider, honey, and smoked kimchi; and Deconstructed Cassoulet Lamb with lamb loin crusted with violet mustard and onion ash, lamb sausage, and house-cured lamb bacon. $62 for two courses; $85 for three courses.

430 Hudson St.

Voilà Chocolat Classes for Children

For parents with chocolate-loving children, now you can make their sweet habit an educational experience. The chocolate shop Voilà Chocolat has launched chocolate classes for children, where they will learn about the production process and chemistry behind making chocolate. Students will get to sample pure cacao and chocolates with different percentages of cacao. $5 per child.

Tuesdays, 4 p.m.–5 p.m.
Voilà Chocolat
221 W. 79th St.

(Courtesy of The Breslin)
(Courtesy of The Breslin)

Easter Hot Cross Buns at The Breslin

Chef April Bloomfield’s The Breslin is now baking hot cross buns, in time for the Easter holiday. The currant-studded pastries are available for takeout by the half dozen ($20). Bloomfield recommends toasting a bun, then topping it with butter and a dash of flaky salt. Orders are taken until noon on Fridays.

Through March 25
The Breslin
16 W. 29th St.
To order, email 

League of Kitchens New Classes

League of Kitchens, the cooking workshops where people are invited into immigrant homes to learn ethnic cuisines, has new classes featuring Japanese and Uzbek home cooking. Instructors Damira from Uzbekistan and Aiko from Japan will teach attendees how to cook traditional dishes from their native countries, like “dimlama,” a classic Uzbek beef and vegetable stew; and “barazushi,” rice mixed with fish and vegetables. Classes run regularly every month. $95 for 2.5 hour class, $149 for 5.5 hour class.

Syndicated Brunch Menu

Syndicated, the new restaurant and movie theater, will now serve brunch, with American comfort food dishes like Loaded Breakfast Tots with pulled pork and scrambled eggs; Hash & Eggs with 28-day dry-aged brisket marinated in stout; and Huevos Rancheros Burrito with chorizo, pinto beans, queso fresco, sautéed peppers, and onions.

Cocktails include a spicy Bloody Mary with Tito’s Vodka and a blend of gochujang, banana pepper juice, A.1. steak sauce, Worcestershire, and basil; and “The Lawnmower Man” (named for the 1992 film starring Pierce Brosnan) with Hophead vodka, Cachaca 51 (Brazilian sugarcane spirit), and carrot juice.

40 Bogart St., Brooklyn

Craft Distillers Fest

Drink to your heart’s content with over 60 different craft spirits from New-York-based distillers. The event is speakeasy-themed, complete with a live jazz band, and attendees are encouraged to dress in 1920s era garb. $95 to $165 per person. 

Saturday, April 2
Session one: 1 p.m.–4 p.m.
Session two: 7 p.m.–10 p.m.
The Bowery Hotel
335 Bowery

Le Pain Quotidien's booth at the Taste of Fifth festival. (Courtesy of Taste of Fifth)
Le Pain Quotidien’s booth at the Taste of Fifth festival. (Courtesy of Taste of Fifth)

Taste of Fifth

Park Slope is celebrating its budding dining scene with the Taste of Fifth festival, featuring local restaurants and bars like Brooklyn Bavarian Biergarten, Buttermilk Bakeshop, Uncle Louie G, Prospect Bar & Grill, Yayos Latin Cuisine, and more. Twenty dollars from each ticket goes to a local charity of your choice. $55 per person.

Wednesday, April 6
6:30 p.m.
The Grand Prospect Hall
263 Prospect Ave., Brooklyn

Jacques Torres Ice Cream Re-Opens With New Menu

The chocolatier’s Grand Central ice cream shop is re-opening with an expanded menu of sweet and savory items, such as crepes, sandwiches, and French pastries. Over two dozen flavors of ice cream will also be sold.

Jacques Torres Chocolate Ice Cream
Grand Central Terminal Dining Concourse
89 E. 42nd St.

Thaali on the Holi festival menu. (Courtesy of Utsav)
Thaali on the Holi festival menu. (Courtesy of Utsav)

Holi at Utsav

The Indian festival of color, Holi, takes place on Wednesday, March 23 this year. Indian restaurant Utsav is celebrating with a special menu of thali, or multi-dish platters. Dishes include Gujia, sweet pastries stuffed with evaporated milk; Crispy Beet Quinoa Tikki, red beet and potato patties paired with chutneys; and Poori Chole, puffed wheat bread with spicy chickpea and potato stew. Wash down your meal with thandai, a traditional beverage of almonds, rose petals, cardamom, poppy seeds, and saffron. $40 per person.

Monday, March 21 to Saturday, March 26
1185 Avenue of the Americas

Benefit Knife Sharpening and Specials at Broadway Panhandler

Broadway Panhandler is holding a “Farewell” Norman knife sharpening event to benefit City Harvest. Norman Kornbleuth, the owner and founder of Broadway Panhandler, will be retiring this spring after 40 years in the retail cookware business.

Other specials include surplus food service and vintage knives from Dexter-Russell, Lamson and Goodnow, Furi, Sagetra, Paderno, and Sabatier (sales start at $4.99); and a sample sale of cookware, bakeware, and more at a savings up to 70 percent. (Brands include All Clad, Le Creuset, Wusthof, Cuisinart,Kuhn Rikon, Pilluyvuit, Emile Henry, Riedel).

Saturday, March 19 & Sunday, March 20, 11 a.m.–5 p.m.
Broadway Panhandler
65 E. 8th St