- Tenement Museum
103 Orchard Street, New York, NY, 10002, United States
Events At This Venue
Join the Tenement Museum for their regular Culinary Conversations. The series examines the food, recipes and cultures that surround New York City. Keep an eye here or on the Culinary Conversations page to find out about different sessions and purchase tickets. Find out about this week’s program (and future programs) below:
THE NEW LITTLE GERMANY: NEW YORK REVISITS THE GERMAN TABLE
MARCH 19TH, 2013, 6:30 PM
From the proliferation of local beer gardens to the growing visibility of Austro-German dining spots, New York City is rediscovering the pleasures of the German table. Join former NY Timesrestaurant critic and author of The German Cookbook Mimi Sheraton, Schaller & Weber charcuterie master Jeremy Schaller, beer & brewing expert Josh M. Bernsteinand Chef Kurt Gutenbrunner of The Standard Biergarten for an insider’s look at this culinary awakening.
ELEVEN MADISON PARK
APRIL 23RD, 2013, 6:30 PM
Chef Daniel Humm and general manager Will Guidara of Eleven Madison Park sit down with food critic William Grimes to discuss New York’s historic culinary gems, the inspiration for their ambitious new tasting menu. This event includes dishes from the new menu and a signing of I Love New York, Humm and Guidara’s forthcoming cookbook.
EAT THE CITY: FARMING THE FIVE BOROUGHS
MAY 28TH, 2013, 6:30 PM
On rooftops, in vacant lots and warehouses, New Yorkers are planting and harvesting a bounty of city-grown crops. A roundtable of local farmers, led by Eat the City author Robin Shulman, discuss the challenges and rewards of growing food in the most urban of environments. A tasting menu, prepared from local produce, will be served.
TORRISI ITALIAN SPECIALTIES
JUNE 19TH, 2013, 6:30 PM
Dubbed the “future of Italian food in America” by the NY Times, Chefs Rich Torrisi and Mario Carbone of Torrisi Italian Specialtieschannel the eclectic immigrant flavors of Chinatown, the Lower East Side and Little Italy into their distinctly local take on Italian-American cuisine. Mitchell Davis, VP of the James Beard House, joins to tackle the question of what it means to cook “Italian” in today’s New York. A tasting will follow the discussion.