We're kicking off a new bar room lecture series all about food, and you're all invited to our very first one on Tuesday, January 31st. Welcome to Masters of Social Gastronomy! That's MSG, of course.
This month's topic is STRANGE MEAT! Sarah will recount her adventures eating beaver, bear and moose "mouffle," along with the historic precedent for each. Soma will be taking on unusual meat preparations, from how to turn jerky into cotton candy to what to do with a pig's head.
Word on the street is we might even have samples.
This all goes down in the back room at Public Assembly, 70 North 6th Street in Williamsburg, and it shall be awesome and free. Doors at 7, talks at 7:30, and plenty of special beverages available along the way. You’re hereby promised lots of interesting anecdotes and impressive food facts.
About the presenters!
Sarah Lohman is the author of Four Pounds Flour, a blog dedicated to uncovering the flavors of the past and using them to inspire contemporary cooking. She’ll drink colonial cocktails at daybreak and eat a moose’s face, all in the name of history.
Jonathan Soma co-founded the Brooklyn Brainery and has an unhealthy interest in how foods work and the chemistry hiding inside. He’s a scientist, but exactly the wrong kind for the job. Unusual, exotic fare is his specialty, but his favorite food is grilled cheese from Waffle House.