TastingTable New York City
Weekend Menu



Thursday, 12/9 7 to 9 p.m.
Brain Game
Pull out your know-it-all hat for Edible Brooklyn's trivia night at 
Brooklyn Brewery
http://tastingtable.com/entry_detail/nyc/1785/Brooklyn_Brewerys_latest_experiment_is_summer_in_a_bottle.htm 
($20; click here to purchase tickets
http://www.ediblemanhattan.com/20101027/foodie-music-themed-edible-pursuit-at-the-brooklyn-brewery/ 
). This round of Edible Pursuit will test your knowledge of everything in 
the worlds of food and music. Admission includes tasty brain food: two 
beers and a special treat from The Meat Hook
http://tastingtable.com/entry_detail/nyc/1717/The_Meat_Hook_revamps_the_humble_hotdog.htm 
. Brooklyn Brewery, 79 N. 11th St., Brooklyn; 718-486-7422 or 
brooklynbrewery.com http://www.brooklynbrewery.com/

SPONSORED
 
As French as It Gets
The scenic Loire Valley in the heart of France, with its fairy-tale 
ch?teaux surrounded by centuries-old vineyards, is the ultimate source for 
fine wine http://www.loirevalleywine.com/home/?q=node/4 . Whether you're 
planning pairings or stocking up on holiday gifts, the region produces 
excellent bottles for every occasion. Click here to sign up now
http://www.loirevalleywine.com/home/tastingtable for the region's 
newsletter and receive a free book: Loire365, filled with fun facts about 
the Loire Valley's wines, cuisine and history.

Saturday, 12/11  2 to 5 p.m.
Try and Buy
Drink before you buy at Astor Center's walk-around tasting extravaganza. 
Stop in to sip on 20 wines, 40 spirits and a ton of cocktails, then do some 
holiday shopping so you can check off all the big tipplers on your list 
($20; TT readers get 25 percent off with code 'TTBAZAAR'; click here to 
purchase tickets
http://www.astorcenternyc.com/class-astor-centers-holiday-gift-bazaar.ac 
). While you're there, attend a free micro class on proper wine tasting 
with Astor president Andrew Fisher. Astor Wines & Spirits, 399 Lafayette 
St.; 212-674-7501 or astorcenternyc.com
http://www.astorcenternyc.com/class-astor-centers-holiday-gift-bazaar.ac


SPONSORED
Friday, 12/31 
New Year's Eve Gala
Mandarin Oriental
http://www.mandarinoriental.com/newyork/news/?id=newyeareve wants you to 
experience the ultimate New Year?s Eve celebration. This December 31, ring 
in 2011 in style at the Mandarin ballroom. The black-tie evening begins 
with passed hors d?oeuvres and premium open bar, followed by a four-course 
gourmet dinner
http://www.mandarinoriental.com/newyork/images/gala_menu.pdf and of 
course copious amounts of Champagne. Afterwards, dance the night away to 
live music from the Harris Lane Orchestra. Enter now for your chance to win 
tickets
http://tastingtable.com/chefs_recipes/sweepstakes.htm?sweepstakesID=150  
to attend Mandarin Oriental?s New Year?s Eve Gala. Don't want to risk 
missing out? Call 212-805-8858 to purchase your own.

Saturday, 12/11  4 to 10 p.m.
Boozy Bazaar
Find inspiration for holiday entertaining while you do some drinking 
yourself at the Holiday Spirits Bazaar ($20 to $25; click here to purchase 
tickets http://holidayspiritsbazaar.eventbrite.com/ ). Dale Degroff
http://tastingtable.com/entry_detail/nyc/47/Dale_DeGroff%E2%80%99s_new_cocktail_book_updates_the_classics.htm 
will offer imbibing advice, and 20 artisan spirits makers will dole out 
cocktails like Vermont Gold Vodka
http://tastingtable.com/entry_detail/national/1181/Vodka_grows_some_local_roots.htm 
with cranberries, sparkling cider and rosemary; for sustenance, Fette Sau
http://tastingtable.com/entry_detail/nyc/478/Restaurants_pour_custom-made_proprietary_beers.htm 
will be selling BBQ sandwiches. The Green Building, 450 Union St., 
Brooklyn; holidayspiritsbazaar.com http://holidayspiritsbazaar.com/

Saturday, 12/11 5 to 8 p.m.
Stuff It
Get up close and personal with fresh sausage at the city's newest cooking 
school, the Ger-Nis Culinary & Herb Center ($50; click here to purchase 
tickets
http://culinaryherbcenter.ger-nis.com/2010/09/17/fresh-sausage-making-skills/ 
). You'll walk away with a new appreciation for your standing mixer and the 
know-how to make a bevy of dishes, including apple-rosemary chicken sausage 
with saut?ed kale; Swiss chard-beef sausage with vegetable rag?; and 
pomegranate-lamb sausage with figs. Ger-Nis Culinary & Herb Center, 540 
President St., Suite 2E, Brooklyn; 347-422-0337 or 
culinaryherbcenter.ger-nis.com
http://culinaryherbcenter.ger-nis.com/2010/09/17/fresh-sausage-making-skills/


TURNED TABLES:

OPENED: Bell Book & Candle
This 94-seat spot opened in the West Village yesterday. It sports 60 
hydroponic towers on the roof where the chef, John Mooney, is growing 60 
percent of the restaurant's produce, such as the frisee and fennel used in 
a salad with warm pork belly.

OPENED: Little Cheese Pub
Daniel Angerer (of Klee Brasserie) opens this Chelsea spot, which is 
devoted to cheese in all its manifestations, today. There's no liquor 
license yet, so try a mug of hot chocolate, cider or virgin mulled wine 
from a kettle at the hot beverage bar.

OPENED: Heartbreak
After spending three years in Germany, Ingrid Roettele (formerly of 
Roettele AG) has returned to bring potato r?sti, creamy sauerkraut soup and 
fondue to the East Village (at 29 E. Second St.; 212-777-2502).



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Weekend Menu
 
Thursday, 12/9
7 to 9 p.m.
Brain Game
Pull out your know-it-all hat for Edible Brooklyn's trivia night at Brooklyn Brewery ($20; click here to purchase tickets). This round of Edible Pursuit will test your knowledge of everything in the worlds of food and music. Admission includes tasty brain food: two beers and a special treat from The Meat Hook. Brooklyn Brewery, 79 N. 11th St., Brooklyn; 718-486-7422 or brooklynbrewery.com
SPONSORED


As French as It Gets
The scenic Loire Valley in the heart of France, with its fairy-tale châteaux surrounded by centuries-old vineyards, is the ultimate source for fine wine. Whether you're planning pairings or stocking up on holiday gifts, the region produces excellent bottles for every occasion. Click here to sign up now for the region's newsletter and receive a free book: Loire365, filled with fun facts about the Loire Valley's wines, cuisine and history.
 
Saturday, 12/11
2 to 5 p.m.
Try and Buy
Drink before you buy at Astor Center's walk-around tasting extravaganza. Stop in to sip on 20 wines, 40 spirits and a ton of cocktails, then do some holiday shopping so you can check off all the big tipplers on your list ($20; TT readers get 25 percent off with code "TTBAZAAR"; click here to purchase tickets). While you're there, attend a free micro class on proper wine tasting with Astor president Andrew Fisher. Astor Wines & Spirits, 399 Lafayette St.; 212-674-7501 or astorcenternyc.com
SPONSORED
Friday, 12/31

New Year's Eve Gala
Mandarin Oriental wants you to experience the ultimate New Year’s Eve celebration. This December 31, ring in 2011 in style at the Mandarin ballroom. The black-tie evening begins with passed hors d’oeuvres and premium open bar, followed by a four-course gourmet dinner and of course copious amounts of Champagne. Afterwards, dance the night away to live music from the Harris Lane Orchestra. Enter now for your chance to win tickets to attend Mandarin Oriental’s New Year’s Eve Gala. Don't want to risk missing out? Call 212-805-8858 to purchase your own.
 
Saturday, 12/11
4 to 10 p.m.
Boozy Bazaar
Find inspiration for holiday entertaining while you do some drinking yourself at the Holiday Spirits Bazaar ($20 to $25; click here to purchase tickets). Dale Degroff will offer imbibing advice, and 20 artisan spirits makers will dole out cocktails like Vermont Gold Vodka with cranberries, sparkling cider and rosemary; for sustenance, Fette Sau will be selling BBQ sandwiches. The Green Building, 450 Union St., Brooklyn; holidayspiritsbazaar.com
Saturday, 12/11
5 to 8 p.m.
Stuff It
Get up close and personal with fresh sausage at the city's newest cooking school, the Ger-Nis Culinary & Herb Center ($50; click here to purchase tickets). You'll walk away with a new appreciation for your standing mixer and the know-how to make a bevy of dishes, including apple-rosemary chicken sausage with sautéed kale; Swiss chard-beef sausage with vegetable ragù; and pomegranate-lamb sausage with figs. Ger-Nis Culinary & Herb Center, 540 President St., Suite 2E, Brooklyn; 347-422-0337 or culinaryherbcenter.ger-nis.com
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TT House HOLIDAY MARKET Bottom
 
 
 
OPENED Bell Book & Candle
This 94-seat spot opened in the West Village yesterday. It sports 60 hydroponic towers on the roof where the chef, John Mooney, is growing 60 percent of the restaurant's produce, such as the frisee and fennel used in a salad with warm pork belly.
 
 
OPENED Little Cheese Pub
Daniel Angerer (of Klee Brasserie) opens this Chelsea spot, which is devoted to cheese in all its manifestations, today. There's no liquor license yet, so try a mug of hot chocolate, cider or virgin mulled wine from a kettle at the hot beverage bar.
 
 
OPENED Heartbreak
After spending three years in Germany, Ingrid Roettele (formerly of Roettele AG) has returned to bring potato rösti, creamy sauerkraut soup and fondue to the East Village (at 29 E. Second St.; 212-777-2502).
 
 
Zacapa Rum
 
 
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© 2008–2010 TDT Media Inc. doing business as Tasting Table. All Rights reserved.
495 Broome St. FL 3; New York NY 10013