Holiday Markets, Brasserie Closing, Specials at Bouley and Pig and Khao

By Annie Wu, Epoch Times
December 3, 2015 6:26 pm Last Updated: December 9, 2015 10:40 am
David Burke Group's 'Unvarnished' Wine. (Courtesy of David Burke Group)
David Burke Group’s ‘Unvarnished’ Wine. (Courtesy of David Burke Group)

David Burke Group’s ‘Unvarnished’ Wine

Chef David Burke’s restaurant group, David Burke Group, is releasing its first private label wine, Unvarnished. The wine was created in collaboration with Brooks Winery in Oregon.

The wine is a 100 percent pinot noir, with notes of blueberry, dark cherry, blackberry, and plum, and a subtle hint of earthiness. At 13.5 percent ABV, the wine will be sold by the glass and bottle at restaurants under the David Burke Group.

David Burke Group restaurants


The Liberty Holiday Cake. (Courtesy of François Payard)
The Liberty Holiday Cake. (Courtesy of François Payard)

François Payard Paris Cake

Pastry chef François Payard has created a special Liberty Holiday Cake to celebrate his native country France and his second home, New York City. The cake is made of dark chocolate Chantilly and layers of praline, with a crème brûlée center. The entire cake is covered in Valrhona dark chocolate mousse made from rare white cocoa beans.

The cake comes in a box decorated with New York City’s skyline on the outside, and Paris’s famous landmarks on the inside. A portion of the proceeds will go to the International Red Cross to support those affected by the recent Paris terrorist attacks.

François Payard bakeries
Delivery available in Manhattan
$125, serves 8

Meatball & Beer Chowdown

Time Out magazine is hosting a meatball and beer tasting, featuring the following restaurants’ meatballs: Houston Hall, The Ainsworth, Brother Jimmy’s BBQ, Atwood Kitchen and Bar Room, and the cafe in Chelsea. Craft beer from Greenpoint Beer Works will be served.

Sunday, Dec. 6
Session Times: Noon2 p.m.; 2:30 p.m.4:30 pm; 5 p.m.7 p.m.
Houston Hall
222 W. Houston St.
Tickets: $35 

Cocoa in the City

The Brooklyn Historical Society is hosting food writer Sarah Lohman to talk about the history of chocolate making. A panel of chocolate makers and confectioners will also discuss how they create their truffles and chocolate bars, with tastings included.

Thursday, Dec. 10
7 p.m.9 p.m.
Brooklyn Historical Society
128 Pierrepont St., Brooklyn
Tickets: $12 

Holiday Pop-Up With Maille and Canelé by Céline

French mustard and vinegar maker Maille is joining hands with French pastry maker Canelé by Céline to open a holiday pop-up in midtown Manhattan. For your gift-giving needs, you can choose from mustard gift sets, limited edition jars of Chablis White Wine and Black Truffle Mustard, pastry gift sets, and special savory canelés made with Maille mustard and foie gras.

Dec. 2Dec. 31
MondaysFridays, 8 a.m.7 p.m., Saturdays, 10 a.m.7 p.m., Sundays, noon6 p.m.
501 Lexington Ave. (at 47th Street)

Institute of Culinary Education Holiday Cooking Classes

The Institute of Culinary Education has full schedule of cooking classes just for holiday entertaining. At the Vegetarian Holiday Dinner class, you can learn how to make dishes like Butternut Squash Ravioli with Chestnut Brown Butter Sauce, and Wild Mushrooms and Fontina Tarts. Or at the In a Nutshell class, you can learn holiday dishes featuring nuts and seeds like Poppy-Coated Scallops and Braised Short Ribs with Sweet Potatoes, Prunes, and Chestnuts. For dessert, you can take the Holiday Confections class to learn how to make Old-Fashioned Maple Fudge, Pumpkin Spice Caramels, and all sorts of chocolate bark; or join the Candy Cane Workshop for candy-making with pastry chef Kathryn Gordon.

Institute of Culinary Education
Brookfield Place
225 Liberty St.
Prices vary

Leah Cohen, chef-owner of Pig and Khao. (Justine Dungo)
Leah Cohen, chef-owner of Pig and Khao. (Justine Dungo)

Pig and Khao New Brunch Menu and Chef Series

Pig and Khao, the Southeast-Asian inspired restaurant from Top Chef contestant Leah Cohen, is launching a new brunch menu with Cohen’s take on classic breakfast dishes from the region. These include kaya toast, a Singaporean and Malaysian staple with kaya jam made from coconut milk, pandan, sugar, and eggs; Banh Xeo, a Vietnamese rice crepe with shrimp, bacon, herbs, pickled carrot, and daikon; and Longsilog, grilled Filipino Longanisa sausage with sunny side up eggs, garlic fried rice, and tomato cucumber salad.

The restaurant is also launching a guest chef series with Cohen’s friends cooking in her kitchen. The first guest chef is Grayson Schmitz, a fellow Top Chef alum, who will serve a five-course menu with dishes like Congee with duck ragu, maitake mushrooms, egg, and soy-foie gras demi glace; Lacquered Pork Cheek with spiced kabocha squash puree, celery, green apple, and herbs; and Semolina Cake with coconut whip cream, mango, and lime powder.

Saturday & Sunday, 11 a.m.–3:30 p.m.

Guest chef dinner with Grayson Schmitz
Sunday, Dec. 13
Tickets: $65 

Pig and Khao
68 Clinton St.

The Choucroute dish at Brasserie. (Courtesy of Brasserie)
The Choucroute dish at Brasserie. (Courtesy of Brasserie)

Brasserie Closing

Since 1959, Brasserie has been serving classic French with a modern twist from within the Seagram building on Park Avenue. But with the expiration of its lease, the restaurant will be closing in January 2016. To celebrate its long history, Brasserie is serving the iconic comfort food dishes that made it famous: French Onion Soup, Quiche Lorraine, and Choucroute, among others.

100 E. 53rd St.

Forager's Treasure of Wild Mushrooms with sweet garlic, spices, and grilled toro. (Courtesy of Bouley)
Forager’s Treasure of Wild Mushrooms with sweet garlic, spices, and grilled toro. (Courtesy of Bouley)

Bouley Restaurant Open on Sundays

For the month of December, chef David Bouley is opening his namesake French fine dining restaurant on Sundays. Bouley’s seasonal dishes will be served for lunch and dinner, including Grass-fed Canadian Buffalo with rosemary gnocchi and glazed sweet onions; Forager’s Treasure of Wild Mushrooms with sweet garlic, spices, and grilled toro; and Organic Rabbit Salad with foie gras and riesling dressing.

Sundays, through Dec. 27
Lunch: 11:30 a.m.2:45 p.m.
Dinner: 5:30 p.m.11 p.m.
163 Duane St.

Holiday Markets

Queens Holiday Market

The organizers behind Long Island City Flea (LIC Flea) are putting together a holiday market at the Queens shopping mall, The Shops at Atlas Park. Aside from artisans selling their wares, Michelin-star restaurant Danny Brown Wine Bar and Kitchen and popular street food vendor Arepa Lady will be serving dishes, alongside regular LIC Flea food vendors like Oconomi and Sam’s Fried Ice Cream.

Weekends, through Dec. 20
11 a.m.7 p.m.
The Shops at Atlas Park
8000 Cooper Ave., Glendale, NY 11385

Garment District

Outdoor market organizer Urbanspace has set up a new holiday market at the Garment District. You can shop for holiday gifts made by jewelry, art, and body care vendors, while munching on delectables from Black Iron Burger, Domo Taco (Japanese-Mexican tacos), Mr. Bing (Chinese crepe pancakes), and Bijoux Macarons.

Through Thursday, Dec. 24
Daily, 11 a.m.8 p.m.
Broadway between 39th & 41st streets

Union Square

At Union Square, people can shop for food gifts like French truffles from No Chewing Allowed!, organic teas from Miss Tea, chocolate-covered pretzels from Fatty Sundays, and fresh fruit vinegars by Mangé.

Food vendors like Wafels and Dinges, Taste of Persia, Arancini Bros., and Bar Suzette will also serve food that you can nosh on as you shop.

Through Thursday, Dec. 24
Monday–Friday, 11 a.m.8 p.m.; Saturday, 10 a.m.8 p.m.; Sunday, 11 a.m.7 p.m.

Winter Flea + Smorgasburg

Two popular Brooklyn outdoor markets, Brooklyn Flea and Smorgasburg, are coming together for a joint indoor market at Industry City in Sunset Park, Brooklyn. Thirty Smorgasburg vendors will be selling goods and serving food, from Oaxacan tacos to Hong Kong-style waffles to Filipino spring rolls. Vendors will include Ramen Burger, Sunday Gravy, Oaxaca, Lumpia Shack, WOWfulls, Red Hook Lobster Pound, and more.

Weekends, through March 2016
10 a.m.6 p.m.
241 37th St., Brooklyn