{"id":190,"date":"2015-02-10T17:07:51","date_gmt":"2015-02-10T22:07:51","guid":{"rendered":"http:\/\/blog.thefoodstand.com\/2015\/02\/10\/2015210your-weekly-guide-to-good-food-feb-19-feb-15\/"},"modified":"2016-03-30T14:14:38","modified_gmt":"2016-03-30T18:14:38","slug":"your-weekly-guide-to-good-food-feb-19-feb-15","status":"publish","type":"post","link":"https:\/\/blog.thefoodstand.com\/2015\/02\/10\/your-weekly-guide-to-good-food-feb-19-feb-15\/","title":{"rendered":"Your Weekly Guide to Good Food: Feb 9 – Feb 15"},"content":{"rendered":"

The Top 5 Food Events to Check Out This Week<\/strong><\/h2>\n

Here are this week<\/span>‘s not-to-miss food<\/span> events where you can meet folks who love indulging in their favorite eats, just as much as you do. <\/em><\/p>\n

\"Photo

Photo credit:\u00a0Trey Ratcliff<\/p><\/div>\n

1. Mon, Feb 9th @ 7PM | 92nd Street Y | Lexington Ave at 92nd St | Manhattan<\/span><\/strong><\/p>\n

Cutting-Edge Food Trends<\/a>
Join Dana Cowin, editor-in-chief of America\u2019s premier food magazine Food & Wine<\/a>, and TV personality Andrew Zimmern of the hit Travel Channel show, \u201cBizarre Foods with Andrew Zimmern<\/a>,\u201d as they share their special insights into food, wine, restaurants, culinary innovations and all things edible in a lively discussion about today’s food trends. Moderated by 92Y\u2019s food historian Francine Segan.<\/p>\n

2. Wed, Feb 11th @ 6:30PM | The Beard House | 167 West 12th St | Manhattan<\/strong><\/span><\/p>\n

James Beard House: Urban Farmhouse<\/a><\/span>
With a new cookbook, two successful New York eateries, and a gluten-free burger that won over the Village Voice, Franklin Becker<\/a> is proving just how delicious healthy cooking can be. Join the Beard House for a special gluten-free dinner, where Becker will showcase the flavorful fare that has garnered him acclaim from diners of all stripes. Menu includes everything from seasonal sunchokes and b<\/span>lood oranges to sea bass and duck dishes. Topped off with a delicious “Rocky Road” inspired dessert.  <\/p>\n

3. Wed, Feb 11th @ 7PM | 92nd Street Y | Lexington Ave at 92nd St | Manhattan<\/span><\/strong><\/p>\n

Aphrodisiacs: Food & Sex<\/a>
Oysters, champagne, chocolate, truffles and more\u2014food and sex have been intimately tied for centuries. Join the 92nd St Y for an understanding of how g<\/span>round beetles, avocados and even frog saliva were believed to unleash passion, then savor a delectable sample of some classic aphrodisiacs.<\/span><\/p>\n

4. Fri, Feb 13th @ 8:15AM | Natural Gourmet Institute | 48 W 21st St, 2nd Fl | Manhattan<\/strong><\/span><\/p>\n

NGI Presents: Valentine’s Day Pop-Up<\/a>
Friends of Foodstand at the Natural Gourmet Institute invite you to join them for their upcoming Pre-Valentines dinner. Go alone, with a partner or friends, and mingle with like-minded foodies over a delectable spread of rose-inspired hors d’oeuvres including apples, pears, raspberries, almonds, and hawthorne. Dinner will also be accompanied by live cooking demos from NGI students throughout the evening. Select dishes include: Yucca latke \u2018flower pots\u2019 with smoked cashew cream, pickled onion bulbs & apple juniper relish,<\/span> <\/span>Rose-spiced black rice \u2018mulch\u2019 salad with winter white root vegetables & hawthorn oil, G<\/span>rilled local trumpet mushrooms with eggplant caviar, sour cider pearls & beet chip \u2018petals\u2019, and<\/span> H<\/span>ouse-made dark chocolates with rose water & golden tahini. <\/span>Beverage: House-made hibiscus-ginger potion with edible flower rim. <\/span><\/p>\n

5. Sun, Feb 15th @ 1PM | Jimmy’s No. 43| 43 East 7th St | Manhattan<\/strong><\/span>
Winter Hot Dog Championship<\/a><\/span>
It’s cold outside, but you know what is not cold? HOT DOGS. It’s time to get out of bed and enjoy your Valentine’s Day love hangover with a treat that your sweet really wants to eat. It’s time for the Winter Hot Dog Championship with s<\/span>pecially crafted gourmet hot dogs, Danish craft beer, and prizes. <\/span>You will be voting for your favorite hot dog recipes, including, The Mexi-Dog: Created by Crystal Civil, this hot dog is topped with pico de gallo, guacamole, pickled jalape\u00f1o, and fresh tortilla chips; The God Morgen Dog: Created by Kate Hovey Hornsby, this hot dog is topped with sriracha-ketchup, jalape\u00f1o cole slaw, deviled egg cream, and bacon; and The Hot Hanoi: Created by Hannah Sloane, this hot dog is topped with sriracha-mayo, pickled daikon and carrots, cilantro and mint.<\/span><\/p>\n

SAVE THESE DATES for these upcoming events from The Foodstand<\/a> (2\/23) and Food and Enterprise<\/a>* (2\/27-3\/1)<\/strong><\/p>\n

*Foodstand will be hosting a mini-spotlight and panel during the 3-day weekend. Stay Tuned!<\/strong><\/p>\n

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\"\"\/<\/p>\n","protected":false},"excerpt":{"rendered":"

The Top 5 Food Events to Check Out This Week Here are this week‘s not-to-miss food events where you can meet folks who love indulging in their favorite eats, just as much as you do.  1. Mon, Feb 9th @ 7PM | 92nd Street Y | Lexington Ave at 92nd St | Manhattan Cutting-Edge Food TrendsJoin Dana Cowin, editor-in-chief of America\u2019s premier food magazine Food & Wine, and TV personality Andrew Zimmern of the hit Travel Channel show, \u201cBizarre Foods with Andrew Zimmern,\u201d as they share their special insights into food, wine, restaurants, culinary innovations and all things edible in a lively discussion about today’s food trends. Moderated by 92Y\u2019s food historian Francine Segan. 2. Wed, Feb 11th @ 6:30PM | The Beard House | 167 West 12th St | Manhattan James Beard House: Urban FarmhouseWith a new cookbook, two successful New York eateries, and a gluten-free burger that won over the Village Voice, Franklin Becker is proving just how delicious healthy cooking can be. Join the Beard House for a special gluten-free dinner, where Becker will showcase the flavorful fare that has garnered him acclaim from diners of all stripes. Menu includes everything from seasonal sunchokes and blood oranges to sea bass and duck dishes. Topped off […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[49],"tags":[],"_links":{"self":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/190"}],"collection":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/comments?post=190"}],"version-history":[{"count":1,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/190\/revisions"}],"predecessor-version":[{"id":1117,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/190\/revisions\/1117"}],"wp:attachment":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/media?parent=190"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/categories?post=190"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/tags?post=190"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}