Archie Weekly

Click the pics for tix. Space is limited and things sell out fast.

AUGUST

Wednesday / 14Bookbook Club: There but for the by Ali Smith

(We are obsessed with Ali Smith.) 

Every six-ish weeks we read a new memoir, a collection of essays, novel, or anything else we find interesting that somehow, in a big or small way, relates to food. Then we discuss. Come by Archestratus to pick up the book for 20% off now.

FREE, 7p

Thursday / 15Our Chicken Parm Dinner

We really love Chicken Parm.  Three courses cooked by Archestratus owner Paige Lipari. Si, one of those courses is dessert. Menu to come.IMPORTANTE! Due to high demand, there are two seatings for dinner. Please choose your arrival time for either 6:30 or 8:30p, and thank you thank you grazie for arriving promptly.

$30

Saturday + Sunday / 17 +18 SUMMER SALE! We are having one!  A THOUSAND THINGS WILL BE ON SALE! THIRTY TO FIFTY PERCENT OFF! A selection of old books, new books, magazines, gifts, foods, and more! THIS IS NOT A HOAX! MARK YOUR CALENDAR! TWO DAYS OF MONETARY BLISS! And the other bliss’s, too. !!!

Saturdays + SundaysBirreBallz BookBallz Happy Hour

Drinking amongst the books feels right. Thus, we are frying up a new arancine EVERY WEEKEND from opening until we run outta ballz. NY MAG THINKS THEY ARE THEE BEST. Free with the purchase of any drink or NEW Cookbook. But yes—buy a beer or book, get a ball!$4.50+

Wednesday / 21A Sumac Soirée, A Themed Community Potluck, A Summer Journey

When we open our table and share a dish, we share a memory, we build a relationship. We are thrilled to premiere a new series from the exquisite Sumac magazine, Sumac Soirée, which aims to explore how food can unite us and activate connections. So join our host, Sumac's co-founder and editor in chief, Ali Tufan Koç, for a themed community potluck. He asks: What food can you remember from your Summer Travels?

FREE, 7p

Thursday / 22Pasta con le Sarde Dinner

We really love Pasta con le Sarde. Check out this video of us making some with our friends! Three courses cooked by Archestratus owner Paige Lipari. Si, one of those courses is dessert.

$30

Sunday / 25Greenpoint Cat Club

Help us keep Greenpoint safe for cats.If you are passionate about the welfare of our neighborhood cats, join us for Greenpoint Cat Club, a new monthly meet-up group at Archestratus. Let's come together to try and understand the complex and emotional issues relating to outdoor cats, combat cat overpopulation, and keep local cats safe and healthy.

FREE, 12p

Wednesday / 28CookBook Club: Zahav: A World of Israeli Cookingby Michael Solomonov

Cook through ZAHAV: A WORLD OF ISRAELI COOKING by MICHAEL SOLOMONOV during the month of AUGUST and drop by with your favorite dish on AUGUST 28th—all are welcome! It's a potluck party! It's mad civilized! It gives us a monthly dose of hope for the universe! Come by Archestratus to pick up the book for 20% off now.

FREE, 7p

SEPTEMBER

Friday / 6TRIVIA Night! Back to School

Join us for a Back to School themed trivia night! Sharpen pencils! Alright!Expect categories to be various, beer innumerable, arancine aplenty. Expect some decorations and we will hopefully deliver! There will be three rounds + a lightning round, but only one epic trophy. Win Drinks! Win Rice Balls! Win Cookies! Study up Renaissance person style!!!!!!!! Show up as a team, or swing by solo--all are welcome! With Quizmaster Lucie Levine of Archive on Parade. All topics covered, not just food! 4 people max per team! 2 drink minimum! !!! 

FREE, 8p

Wednesday / 11Breaking Into Food Writing with Devra Ferst

Join us this fall for a 6-week intensive course on breaking into the food writing world led by veteran food writer and editor Devra Ferst.We’ll cover matching the tone of a publication, honing the angle of a story, and pitching. Plus, writing functional yet entertaining recipe headnotes, concise and smart maps and guidebook entries, and more styles of writing that will help you get your byline out there.Classes will include reading and writing assignments, as well as individual feedback. For any questions about the class, reach out to [email protected].

$550, 6:30p

Thursday / 12Natural Wine for the People with Alice Feiring and Melissa Clark

What exactly is natural wine? Where do you find it? How should you enjoy it?We are coming together to celebrate Alice Feiring's new book Natural Wine for the People, a gratifying guide where these top questions are finally answered.Join us for an evening of wine tasting, cheese devouring, neighbor mingling, and, most excitingly, an expert conversation between the leading voice in the natural wine movement Alice Feiring and New York Times food columnist Melissa Clark, followed by Q + A and book signing.Excellent cheeses provided by Foster Sundry.

$30 - $40, 7p

Thursday / 19Miso, Tempeh, Natto & Other Tasty Ferments withKirsten + Christopher Shockey

The increasingly popular savory-and-bold fifth taste known as umami is defined by Japanese superfoods like miso, tempeh, and natto. Creating this Asian flavor can be intimidating but with Miso, Tempeh, Natto & Other Tasty Ferments by the best-selling authors of Fermented Vegetables, Kirsten and Christopher Shockey, home cooks now have the guidebook needed to make these probiotic-rich ferments in their own kitchens.Come join us, along with the chef/authors the Shockey's, for homemade snacks, a moderated conversation, Q + A, and book signing in celebration of their new book: Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans.

$15 - $40, 7p

  SNACKS  CocoNatto Bites: The idea for these bites began as a riff on coconut bliss balls, and over several iterations, they morphed into these tasty treats. If you want to consume some natto every day and don’t know where to begin, start here.  Miso Cheesecake: Miso adds a subtle, salty caramel flavor to this family favorite, rendering it a little lighter and creamier as well.

Thursday / 26An Heirloom Dinner with Sarah Owens

In celebration of her new cookbook Heirloom, Sarah Owens, a horticulturist, famous sourdough baker, and cook with an insatiable curiosity for global food traditions, is here to make us dinner! Join us for a homespun four-course meal where cooking and baking traditions deliciously meet contemporary flavors. Her reverence for plants fuels her passion for bringing out their best flavors in the kitchen. Plus Kvass...

$70, 7p

   MENU  Slavic Soul (Kvass Cocktail) A lacto-fermented drink enjoyed in many Slavic countries, kvass is brewed from rye bread before it is mixed into this refreshing cocktail made with Balkan-style rakija, a fruit brandy.  Naturally leavened breads made with regional, stoneground flours. Served with sweet potato hummus (contains peanuts), muhammara with hazelnuts, and fermented green tomatoes.  Waldorf Salad: a fresh take on a classic made with jujubes, barberries, walnuts, and generous fresh herbs lightly tossed in a creamy lemon and poppyseed dressing.  Oxtail borscht with sour cherries and purple barley.  Shaker lemon and sage pie in a whole grain, naturally fermented crust. Served with lightly sweetened rosemary-infused whipped cream.

Richard picks up on the detail about the Virgin in the sunshield and he and Hannah take turns telling, all the time giggling like children, the story of their local lady vicar coming round to visit them to talk about something Hannah is doing with her Christian Young Mothers group at the church, and how embarrassing it was when this vicar suddenly just started praying, there in their lounge, in front of the tea and the biscuits, sitting there offering thanks to God. Mark can't concentrate on it because he has seen Miles do something strange; he has slipped the smaller of the two salt cellars, after using it lightly over his omelette and couscous, down under the table. Nobody else has noticed. Now they're all talking about the free market. ◆ From There but for the by Ali Smith ◆