For one weekend only, Alex Mitow, the mastermind behind Los Perros Locos, brings you the All-American Diner: !A Pop Up!. Offering affordable, lively dinner parties this four day extravaganza promises to take one of NYC’s most unassuming venues, the now defunct Noah’s Ark, and turn it into an “over-the-top underground performance art, music, and culinary space.” Take part in a Debaucherous DISCO Diner Dinner, featuring Andrew Andrew and the Azucar DJs, or enjoy a Pan-Latin Night hosted by Dominican Hipsters, the Dip-Sters crew, and an S&M Sunday Gravy; whichever night you chose will be alive with food and fun.
Like mixing and mingling? Like fine wines? Then this is the place for you to be on Saturday night. This weekend, at Mezzanine Nightclub in Philadelphia, The Belaire Lounge will be presenting an event hosted by the best taste-makers in the market. Wines available include France’s most exquisite Rosé Belaire, handcrafted from a blend of Grenache, Cinsault and Syrah grapes.
According to local legend, the first monk to taste the fine Rosé Belaire exclaimed "Come quickly - I am tasting the stars!" Now, The Belaire Lounge is inviting you to do the same.
What: Taste the Stars at Mezzanine Nightclub
When: Saturday, April 12, 2014 at 10pm
Where: Mezzanine Nightclub, 17 E Price St., Philadelphia, PA
So what’s the skinny on Sonoma?
Fast forward to the 1920’s: the 256 existing Sonoma wineries were hit hard by Prohibition, and commercial winemaking in Sonoma declined. By the time Prohibition was repealed in 1933, only around 50 of them were still in business. That lag lasted for decades, and it wasn’t until wine consumption in America began to increase (around the late 60’s, early 70’s) that Sonoma wine started making a comeback. When it did make that comeback, however, it was grand: the amount of wineries doubled and then tripled, and Sonoma built a reputation for itself as the producer of some of the best wines in America.
On March 28th, Joonbug.com was lucky enough to be invited to a cooking demonstration at New York City’s own Tio Pepe in honor of World Paella Day where we were treated with an impromptu wine tasting and desert sampling. For those who don’t know, paella is a traditional Spanish dish. Almost like Spain’s version of Jambalaya, it’s considered to be “scavenger food” made with rice, meats, and veggies.
92Y is now selling tickets for the Chocolate Fest New York 2014: A Walk-Around Tasting. The event is scheduled for Sunday, April 6th, at 7:30pm, and for a mere $35, you can experience all things chocolate, overindulging as your chocolate fantasies come to life! A variety of chocolate taste masters from around the world are scheduled for this decadent occasion. Such masters include Italy's Stefano De Martini, of Torino’s De Martini Cioccolato fame, International Chocolate Awards 2013 Gold Medal Winner Hakan Martensson of Fika Choklad, Joan Coukos of Chocolat Moderne (joining Murray's Cheese to create some phenomenal pairings), and returning by popular demand, Brooklyn's own Liz and Jen of Liddabit Sweets.
We’ve recently written about how, with new additions like Arco Cafe, the Midtown East culinary scene has been developing in interesting new ways. And, while the coffeehouse and tapas crowd welcome Arco, fans of the new American steakhouse also have reason to celebrate. Opened on January 27th, Angus Club Steak House is one of the newest of a number of new Midtown steakhouses, and has already started to bring formidable game to the table. A group of industry-star owners (including husband-and-wife team Tara Pizzi and Aldin Gacevic) have set out on a mission to, as Gacevic says, “tweak” the idea of the classic steakhouse, expanding on classic themes to bring the modern and the traditional together.”
Bacon Fest, it's a real thing. Six courses of creative culinary concoctions featuring bacon as the main ingredient, all prepared by the expert hands of ChefFed and Chef Sean Chudoba for the private dining pleasure of Sex on the Table Social Club members. This event is the first of the private dining season hosted by ChefFed, but with nothing but bacon-infused and inspired courses on the menu, this year's events have nowhere go but up from here.