leftovers

Guest Chefs at the Spotted Pig and Pork Slope; a Battersby Cookbook

• On May 13, British chef Hugh Fearnley-Whittingstall will pop into the Spotted Pig to prepare a vegetable-focused dinner. The à la carte dishes are from his recently released cookbook, River Cottage Veg. Dinner will be served from 5:30 p.m. to 2 a.m. [Grub Street]

Haven's Kitchen (a recreational cooking school, retail shop, and event space in Union Square) is collaborating with Katchkie Farm in Kinderhook, New York, on a new CSA initiative. The farm will deliver fresh produce to Haven's Kitchen from June 12 through November 13. A full share for 22 weeks of fresh, organic produce costs $580, and you can split it with a friend. Registration is open on the kitchen's website until May 20. [Grub Street]

Pork Slope is hosting chef John Bates, of the popular Texan sandwich joint the Noble Pig, on May 14 and 15, from 5 p.m. until closing time. Bates will cook a special menu of dishes like crispy trotters and pickles, duck cotto salami, and a smoked beef tongue sandwich with red pepper relish and aïoli. No reservations needed. [Grub Street]

• Padma Lakshmi is helping to promote Melanoma Awareness Month with this SkinCeuticals video, reminding people about the importance of getting their skin checked. [Grub Street]

Nitehawk Cinema is holding a special screening of Sam Raimi's Army of Darkness on May 15 at 7:15 p.m. The complimentary menu includes a dish called "Ash vs. Evil Ash," a duo of beef made of short rib, hanger, pomme puree, and carrot puree. Each course includes a beer pairing, too. Get tickets here. [Grub Street]

Battersby chefs Joseph Ogrodnek and Walker Stern are collaborating with cookbook author Andrew Friedman on BATTERSBY: Extraordinary Food From an Ordinary Kitchen. It'll hit shelves in 2015. [Eater NY]

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