{"id":844,"date":"2016-02-01T15:08:41","date_gmt":"2016-02-01T20:08:41","guid":{"rendered":"http:\/\/blog.thefoodstand.com\/2016\/02\/01\/revel-the-top-5-food-events-feb-1-7\/"},"modified":"2016-04-05T10:54:20","modified_gmt":"2016-04-05T14:54:20","slug":"revel-the-top-5-food-events-feb-1-7","status":"publish","type":"post","link":"https:\/\/blog.thefoodstand.com\/2016\/02\/01\/revel-the-top-5-food-events-feb-1-7\/","title":{"rendered":"REVEL: THE TOP 5 FOOD EVENTS | FEB 1 – 7"},"content":{"rendered":"

THE ART OF ‘BIEN CUIT’ BREAD
Tuesday Feb 2nd, 7 PM
92Y, Lexington Ave. at 92nd St., Manhattan<\/strong>
Zachary Golper, the chef\/owner of the Bien Cuit bakery in Boerum Hill, shares baking secrets as he talks with food writer Peter Kaminsky about his sought-after loaves, the artisanal food scene and his ongoing quest to coax maximum flavor out of one of the world\u2019s oldest and simplest recipes.
RSVP<\/a><\/strong><\/p>\n

BEARD ON BOOKS: VEGETARIAN INDIA
Wednesday Feb 3rd, 12-1 PM
The James Beard House, 167 West 12th St., Manhattan<\/strong>
An ongoing monthly literary series featuring readings and discussions with some of the food world\u2019s most celebrated authors. This time with the “Godmother of Indian cooking,” Madhur Jaffrey.
LEARN MORE<\/a><\/strong><\/p>\n

“CHAMPAGNE” AND OYSTERS
Thursday Feb 4th, 7 PM
Brooklyn Oenology Winery Tasting Room, 209 Wythe Ave., Brooklyn<\/strong>
A local take on the classic pairing, just in time to get you excited for Valentine’s Day! Join Slow Food NYC for a talk and tasting as you sample four sparkling wines from NY state paired with a dozen of the freshest local oysters.
RSVP<\/a><\/strong><\/p>\n

pHDELICIOUS: KITCHEN CHEMISTRY WITH DAVE ARNOLD
Thursday Feb 4th, 6:30-8:30 PM
MOFAD Lab, 62 Bayard St., Brooklyn<\/strong>
A multisensory educational demonstration where you’ll learn how knowledge of acids, bases, buffers, and the pH scale comes in handy in the kitchen.
RSVP<\/a><\/strong><\/p>\n

NYC WINTER WINE FESTIVAL
Saturday Feb 6th, 3-6 PM and 8-11 PM
PlayStation Theater, West 44th St. \/ Times Square, Manhattan<\/strong>
Join NY Wine Events in tasting over 250 wines from around the world. They will transform the theatre into an indoor vineyard, and hors d\u2019oeuvres and other artisanal treats will be served.
RSVP<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

THE ART OF ‘BIEN CUIT’ BREADTuesday Feb 2nd, 7 PM92Y, Lexington Ave. at 92nd St., ManhattanZachary Golper, the chef\/owner of the Bien Cuit bakery in Boerum Hill, shares baking secrets as he talks with food writer Peter Kaminsky about his sought-after loaves, the artisanal food scene and his ongoing quest to coax maximum flavor out of one of the world\u2019s oldest and simplest recipes.RSVP BEARD ON BOOKS: VEGETARIAN INDIAWednesday Feb 3rd, 12-1 PMThe James Beard House, 167 West 12th St., ManhattanAn ongoing monthly literary series featuring readings and discussions with some of the food world\u2019s most celebrated authors. This time with the “Godmother of Indian cooking,” Madhur Jaffrey.LEARN MORE “CHAMPAGNE” AND OYSTERSThursday Feb 4th, 7 PMBrooklyn Oenology Winery Tasting Room, 209 Wythe Ave., BrooklynA local take on the classic pairing, just in time to get you excited for Valentine’s Day! Join Slow Food NYC for a talk and tasting as you sample four sparkling wines from NY state paired with a dozen of the freshest local oysters.RSVP pHDELICIOUS: KITCHEN CHEMISTRY WITH DAVE ARNOLDThursday Feb 4th, 6:30-8:30 PMMOFAD Lab, 62 Bayard St., BrooklynA multisensory educational demonstration where you’ll learn how knowledge of acids, bases, buffers, and the pH scale comes in handy in the kitchen.RSVP NYC WINTER WINE FESTIVALSaturday Feb […]<\/p>\n","protected":false},"author":4,"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\/844"}],"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\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/comments?post=844"}],"version-history":[{"count":1,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/844\/revisions"}],"predecessor-version":[{"id":1021,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/844\/revisions\/1021"}],"wp:attachment":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/media?parent=844"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/categories?post=844"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/tags?post=844"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}