Upcoming Food and Drink Events in New York City: March 31 to April 2

By Annie Wu, Epoch Times
March 29, 2017 5:46 pm Last Updated: March 8, 2018 5:23 pm

Upcoming food and drink events in New York City:

Pop-Up Dinner Series by the Bowery Restaurant Group

Hot chicken to be served at the Bowery Restaurant Group's pop-up dinners. (Marc Meyer)
Hot chicken to be served at the Bowery Restaurant Group’s pop-up dinners. (Marc Meyer)

Sunday, April 2 to Saturday, April 22 The chefs behind the restaurants of the Bowery Restaurant Group—Hillary Sterling of Vic’s, Andrew Corrigan of Cookshop, and Ayesha Nurdjaja of Hundred Acres—are joining hands to host several pop-up dinners next door to Vic’s. On April 2, they will serve hot chicken inspired by a trip they took to Nashville. On April 8, chef Nurdjaja will serve Middle Eastern-inspired dishes with fresh pita made by Sullivan Street Bakery. On April 22, it will be a New York deli-inspired menu of sandwiches, like Swiss chard, Swiss cheese, sauerkraut, and Russian dressing on rye. Seating is first come, first served. VicsNewYork.com

33 Great Jones St. (between Bowery & Lafayette Street)

Celebrate Vegetables at Annisa

(Courtesy of Jenn Louis)
(Courtesy of Jenn Louis)

Monday, April 3 Chef Anita Lo of Annisa and visiting Portland chef Jenn Louis will collaborate on a special menu of vegetable-heavy dishes, in celebration of Louis’s new cookbook, “The Book of Greens.” Dishes include steamed white fish with cardoons and lemon in parchment, and the Half Seared Little Gem with borani esfanaaj (a Persian yogurt dip) and dukkah (an Egyptian blend of herbs and nuts). $170 per person, which includes a signed copy of the cookbook. Call 212-741-6699 for reservations.

13 Barrow St. (between West Fourth & Bleecker streets)
Greenwich Village

Passover Goodies from Eli Zabar’s

Monday, April 10 to Tuesday, April 18 The popular Upper East Side bakery and grocer has all the fixings for a Passover meal (catering and in-store purchase both available): handmade matzo, chopped liver, brisket with gravy, haroset (made with apples, walnuts, and a touch of red wine), and more. Visit EliZabar.com for the full menu.

Multiple locations

Brisket King

Wednesday, April 19 As many as 25 barbecue masters from New York City will compete for the title of Brisket King of NYC and in three categories—best smoked, best cured, and most innovative. Guests will get to sample the creations, and celebrity judges will decide on the winners. Craft beer, cider, and cocktails will be available. 6 p.m. to 9:30 p.m. $75 or $90 per person, depending on when you purchase tickets. BrisketKingNYC.com

Food Sciences Academy of LIU–Brooklyn
1 University Plaza (at corner of Flatbush & Dekalb avenues)
Fort Greene, Brooklyn

Beer Mansion at Brooklyn Brewery

Friday, April 21 and Saturday, April 22 To celebrate its five-year anniversary, Brooklyn Brewery is throwing a big party with five themed tasting rooms. Guests will find different types of beer from Brooklyn Brewery and other local breweries: In The Stoop room, for example, there will be Kölsches, pilsners, blondes, and table beers, while The Forest will feature hoppy lagers, American brown ales, and black IPAs. Brooklyn Brewery’s resident chef Andrew Gerson will prepare surprise bites, in addition to food from Brooklyn restaurants Roberta’s, Bunker, and more. $60 per person. BrooklynBreweryMASH.com

The Monto & The Well
272 Meserole St. (near Waterbury Street)
Williamsburg, Brooklyn

First Zero Waste Food Conference Convenes in April

Chef Massimo Bottura has launched projects for reducing food waste in Italy and Rio de Janeiro, Brazil. (Courtesy of the Institute of Culinary Education)
Chef Massimo Bottura has launched projects for reducing food waste in Italy and Rio de Janeiro, Brazil. (Courtesy of the Institute of Culinary Education)

Friday, April 28 & Saturday, April 29 The inaugural Zero Waste Food Conference, hosted by the Institute of Culinary Education (ICE) and The New School, will convene big-name chefs and other culinary experts for panel discussions and cooking classes on reducing food waste. Italy’s Massimo Bottura, who has built a nonprofit to tackle the issue, is the keynote speaker, while chef Bill Telepan will teach guests how to cook seafood without throwing away any parts. Madeline Holtzman from Toast Ale NYC will talk about how to make beer from bread scraps, while ICE’s director of culinary development, James Briscione, will teach on how to use whole vegetables in creative ways. $95 per person.

Multiple locations at The New School and ICE

Bacon and Beer Classic

Saturday, April 29 & Sunday, April 30 This annual festival features more than 100 beers from different parts of the country, over 50 bacon-infused dishes from local chefs, and a bacon-eating contest. Participating restaurants include Delaney Barbecue, Café Cochera, Bareburger, and The Donutologist. $69 to $139 per person. BaconAndBeerClassic.com

123-01 Roosevelt Ave. (near 126th Street)
Corona, Queens

New & Noteworthy

Kings of Kobe Launches Weekend Breakfast

The Jester sandwich. (Courtesy of Kings of Kobe)
The Jester sandwich. (Courtesy of Kings of Kobe)

Ongoing Burger and hot dog joint Kings of Kobe is now making its American-raised wagyu beef available for breakfast and brunch on the weekends. The new breakfast items include The Biscuit & I, with wagyu pastrami, scrambled egg, cheddar cheese, and cherry pepper aioli between buttermilk biscuits; and The Jester, a wagyu beef burger with raspberry jam, fried egg, bacon, and maple butter sandwiched between two pancakes. 9 a.m. to 3 p.m. KingsOfKobe.com

Kings of Kobe
790 Ninth Ave. (between West 52nd & West 53rd streets)
Hell’s Kitchen

Bessou Bento Boxes Available at Boba Guys

Bessou's bento box. (Courtesy of Bessou)
Bessou’s bento box. (Courtesy of Bessou)

Ongoing Every Wednesday through Friday, popular Japanese restaurant Bessou makes special bento boxes and onigiri rice balls available for purchase at the new Greenwich Village location of bubble tea shop Boba Guys. The box includes Japanese-style fried chicken, kabocha salad, sugar snap peas, and watermelon radish pickles. The onigiri are filled with bacon, lettuce, and chili oil; or shiitake mushrooms with pickled ginger rice. Bessou.NYC

Boba Guys
11 Waverly Place (at Mercer Street)
Greenwich Village

Faun’s Turn-of-the-Season Menu

Baccala ravioli. (Courtesy of Faun)
Baccala ravioli. (Courtesy of Faun)

Ongoing Faun, an Italian-inspired restaurant in Brooklyn, is now serving a new menu with dishes featuring the latest seasonal produce: spaghetti with chicory and white beans braised in garlic and olive oil; whole crispy duck, aged in-house, glazed with lavender honey, and served with buckwheat pancakes and grilled fennel or endive salad; among others. Faun.NYC

606 Vanderbilt Ave. (between St. Mark’s Avenue & Prospect Place)
Prospect Heights, Brooklyn