Our pals at the Brooklyn Craft Company have a really neat class on brass himmeli mobiles coming up on May 29, and we're excited to help spread the word!
Inspired by a traditional Finnish Christmas ornaments, these brass versions are super modern and stylish, plus you can finish one and take it home in just a few short hours.
Hop on over to the Brooklyn Craft Company's site to register, and be sure to enter the discount code BKBRAINS...
We're super excited to be partnering with Scott Wiener and the Brooklyn Historical Society for a night of pizza history with a Brooklyn twist. Join us at 7pm on May 21 in the Brooklyn Historical Society's beautiful space for what is sure to be a fun (and educational!) night.
Tickets are going fast, so be sure to grab yours in advance!
Of course you do! Then join us on Saturday, May 10 as we host our first-ever weekend dumpling-making classes with the awesome Diana Kuan. You'll learn a million different folds, how to work with pork and vegetarian fillings, and how to cook them off. Plus lots of eating. Three sessions to choose from! Read more and sign up.
(P.S. Sunday is Mother's Day, just saying.)
A couple of weeks ago, we were lucky enough to venture to Staten Island for a lovely (though windy!) walking tour of Staten Island's North Shore. I'd never before explored the area, and it was absolutely amazing to be guided through a place that's played such a role in the city's history, from the earliest days of its settlement through today.
A few photos of our adventures are below, and keep an eye out for another tour later this...
This is a preview for our May 20th Masters of Social Gastronomy lecture Food of the High Seas!
Hardtack is a terrible thing to eat. Tasteless, rock-hard biscuits of twice-baked flour (and salt if you're lucky), hardtack has been a major means of sustinence for sailors throughout history.
Fortunately, though, a) you're probably not a sailor, and b) hardtack has a lot of fun nicknames: ship's biscuit, sea biscuit, cabin bread, sea bread,...
