Tickets are extremely limited— get yours right here!
Tinned fish are enjoying a long-overdue renaissance, and Chef Chris McDade and Brewmaster Garrett Oliver are enthusiastically spreading the word. Join Chef McDade in our Tasting Room on Wednesday, September 29 from 6-9 PM for a picnic-style deep dive into the joy of the seas, with hand-picked beer pairings from Garrett.
Chef McDade wrote The Magic of Tinned Fish to explore the flavor and intrigue of tinned fish from his kitchen at Popina and at home, and introduce these flavorful friends to your cooking. Each ticket for our dinner includes a signed copy of his book along with our three-course meal. Be sure to secure your spot early— these seats are very limited, and will sell out.
Our menu for the night will include:
Gilda; Oysters on Saltines with Hot Sauce; Tinned Cod Brandade
Mackerel, Green Bean, and Tomato Salad with Chorizo Vin
Smoked Trout Chowder
Grilled Strip Steak with Anchovy Butter
Beer & Ice Cream Float
All guests must be 21 years of age or older with photo ID. Guests must also be prepared to follow the latest COVID safety guidelines— as of now, proof of at least one vaccination dose via card, Excelsior Pass, or the NYC COVID Safe app is required.
Snag your seats right here and we’ll see you at the table!
More about Chef Chris McDade:
Chef Chris McDade is chef/owner of Popina, an Italian restaurant with Southern touches, located in Brooklyn, New York, and on Instagram at @popinanyc. A native of Georgia, he has worked in the kitchens of Union Square Hospitality Group’s Maialino and Marta as well as Estela and Huertas, among others. Follow Chris on Instagram at @alwaysanchovy.
About the cookbook:
The Magic of Tinned Fish by Chris McDade expands the possibilities of cooking with one of the world’s most versatile, affordable, and sustainable ingredients. Focusing on easy-to-find and abundant fish like anchovies, sardines, mackerel, and shellfish, McDade shares 75 recipes for dips and dressings, snacks and sandwiches, salads and soups, and a variety of pastas and other main dishes. Tinned fish is harvested and preserved at the peak of its quality and flavor, more economical and easier to store in your pantry than fresh seafood will ever be, and recommended by medical experts as one of the world’s most nutrient-packed foods. In the cookbook, McDade draws on the food traditions of Italy, Spain, France, and the United States to create modern recipes that are approachable whether you’re new to cooking or an accomplished chef. Whether transforming a pork roast with a mackerel-based “tonnato” sauce, elevating mac and cheese with crab, or intensifying the flavor of an herbaceous salsa verde—his approach to tinned fish will give you new ideas for the tins stacked in your pantry.
WEDNESDAY, SEPTEMBER 296-9 PM