Archie Weekly

ONE-STOP SHOP FOR THE HOLIDAYS.

Cards, wrapping paper, gift bags, fine foods, fancy chocolate, plushy toys, home goods, puzzles, cookie tins, and, of course, all the most beautiful vintage and new books in the universe!

DOLCI BOXES make the loveliest gift.ORDER H E R ELast pick-up on Christmas Eve!

DECEMBER

Friday / 27TRIVIA Night!Deck the hall, Drop the ball!

SANTA! SNOW! JINGLE BELLS! RESOLUTIONS! PRESENTS! CHAMPAGNE! TINSEL! Alright!Expect categories to be various, beer innumerable, arancine aplenty. Expect Christmas decorations and we will hopefully deliver! There will be three rounds + a lightning round, but only one epic trophy. Win Beer! Win Rice Balls! Win Cookies! Study up Renaissance man style!!!!!!!! Show up as a team, or swing by solo-- all are welcome! With Quizmaster Lucie Levine. All topics covered, not just food!4 people max per team! 2 drink minimum!!!!FREE, 8P

Saturdays + SundaysBookBallz Happy Hour

Eating 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 NEW Cookbook. But yes—buy a new cookbook, get a ball!$4.50+

JANUARY

Wednesday / 15BookBook Club: L'Appart by David Lebovitz

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. Read through L'APPART: THE DELIGHTS AND DISASTERS OF MAKING MY PARIS HOME by David Lebovitz through NOV + DEC and join us on JAN 15! Drop by the shop to get a copy for 20% off.FREE, 7P

Thursday / 16Cookbook Club: Heirloom: Time-Honored Techniques, Nourishing Traditions, and Modern Recipes by Sarah Owens

Cook through HEIRLOOM: TIME-HONORED TECHNIQUES, NOURISHING TRADITIONS, AND MODERN RECIPES by Sarah Owens during the month of DEC and drop by with your favorite dish on JAN 16—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

Wednesday / 22Breaking Into Food Writing with Devra Ferst

Join us this winter for a 6-week intensive course on breaking into the food writingworld 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 / 30KOMBUCHA CLASS with Pilot Kombucha's Alex Ingalls

Are you getting hooked on kombucha during Dry January? Come learn how to brew with the best of them! Alex Ingalls, expert founder of Pilot Kombucha, will be in the house sharing the basics for starting your first batch and a couple of tricks of the trade for making your first bottles absolutely crushable! You'll enjoy an hour of detailed instruction and Q & A, taste a few experimental brews, and head home with a basic, buildable recipe and SCOBY of your very name (punny name optional!)

$65, 7p

FEBRUARY

Friday / 14TRIVIA Night! Teach Me Sweetheart

LOVE! Alright!Expect categories to be various, beer innumerable, arancine aplenty. Expect Valentines decorations and we will hopefully deliver! There will be three rounds + a lightning round, but only one epic trophy. Win Beer! Win Rice Balls! Win Cookies! Study up Renaissance man 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

My assimilation into French culture was certainly facilitated by my understanding of, and love for, French food. French is the language of pastry worldwide, whether you're in Boston, Brisbane, or Bordeaux, and as a pastry chef, my connection with France and the French language, was based in my understanding of the cuisine, and the vocabulary associated with it. On other topics, however, I was the village idiot. ◆ From L'appart: The Delights and Disasters of Making My Paris Home by David Lebovitz ◆