Sip on funky farmhouse ales and other brews by the LIC Beer Project on Tuesday evening at a special dinner hosted by DBGB. The LIC Beer Project Dinner pairs brews with dishes by Chef Nicholas Tang, like a beet cured salmon with the Trigger Rye farmhouse saison, and a duo of guinea hen with Party Crasher and Higher Burning, two IPAs. The multi-course dinner costs $75; purchase tickets here.
Tour the Institute of Culinary Education's indoor hydroponic farm on Tuesday evening with sparkling wine in hand, as one does. The farm, the only one of its kind in Manhattan, grows over 50 different types of herbs, microgreens and edible flowers, all without the use of any pesticides. You'll get to nibble on some of this plant life during the tour, and attendees also get some of their own herbs to attempt to grow at home. The one-hour tour begins at 6:30 p.m.; purchase $85 tickets here.
(Root & Bone)
Root & Bone launches a new dinner series this Thursday, "Roots of Southern Cooking." In week one, the dinner explores The Virginia Housewife, a vastly influential cookbook from 1824, in addition to The Unrivaled Cookbook and Housekeeper's Guide from 1885. Dishes include Mock Turtle Soup, Fried Chicken with chicken pudding and white gravy, Cheshire Pork Pie, Drop Biscuits and Huckleberry Pie along with cocktails. The series continues February 28th and March 29th, with seatings at 6:30 p.m. and 8:30 p.m.; purchase tickets ($100) here.
