Archie Weekly

UPCOMING ARCHESTRATUS ACADEMIA

Wednesday / January 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 / January 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

Sunday / February 2One-Bowl Chocolate-Happy Baking Class with Jessie Sheehan

Valentine's Day is around the corner, so come to spend a cozy Sunday morning with chocolate-loving baker and cookbook author Jessie Sheehan. Learn to make delicious, perfectly balanced Cocoa Brownies, Chocolate Mayo Snacking Cake with Peppermint Buttercream, and Nutella Pie. Jessie is full of incredible baking knowledge and holds the answers to many of your baking questions.$75, 10a

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 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

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+

Thursday / 23Our Vegan Dinner with Ken Wiss

Three vegan courses cooked by Chef Ken Wiss.From Ken:I think it was still October when I first asked to do a vegan dinner. Clearly, that would have been too easy with everything still at market. Instead, we settled on January, a time of year when getting together to eat plates of simply prepared vegetables makes for an irresistible time. I’d like to try something new, I’d like to share the joy that is my in-laws’ ssamjang, and I’d like to force Paige to be my friend. There, I said it.

$40

Here’s what I’m thinking of cooking: Lisa’s Mom’s Ssamjang with Crunchy Vegetables. Based on what’s at the markets, hopefully kohlrabi, maybe potatoes, and if we’re lucky some cabbage.Squash and Mushrooms, roasted and marinated, with Sesame paste and Carolina Gold Rice.Soft Tofu with Ginger and Brown Sugar Syrup.

FEBRUARY

Date TBAHomesteading and Heritage with Will + Julie Horowitz

Stay tuned for details!

Friday / 7Millicent's Coq au Vin Dinner

Millicent cooks Coq au vin...From Millicent:I learned how to make coq au vin from a Frenchman, Boris. He is so very French. I never made it before because it’s one of those dishes where the magic comes from the informant, you need the right person. Coq au vin translates to cock in wine, and is traditionally made with a rooster or older chicken, something tougher and older than needs to marinate for a spell to become more palatable. The key is to really let them sit in the marinade for days. I’m going to keep this very French, paying homage to the 1% French that I am, and serve it with a simple green salad, potatoes, and roasted carrots because I love them.I assume everyone is finished with their new year/new me cleanses and goals and back to whatever might constitute normal. So let’s eat and hang out.$40

MENUGreen Salad, for the HealthCoq au VinRed Wine Marinated and Braised Chicken with Pearl Onions and Mushrooms Potatoes and CarrotsThere Will Be Dessert

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

Thursday / 20Bingo Night with Lukas Volger of JARRY Magazine!

Join us for a bingo night in celebration of Lukas Volger's new cookbook Start Simple: Eleven Everyday Ingredients for Countless Weeknight Meals!What have I got to eat? It's a question we ask every time we open up the refrigerator or pantry door.It might be eggs, some cheese, and half a loaf of bread, or a box of wilting greens, garlic, and some sweet potatoes. Though these ingredients may not seem like much to make a delicious meal, recipe developer and author Lukas Volger knows it's all you need. In Start Simple he offers a radically new, uncomplicated, and creative approach to cooking that allows you to use what you already have on hand to make great meals you didn't think were possible.$10 – $35.38, 6:30p

Friday / 21Jane Stern and Paul Freedman TalkAmerican Food: And How It Got This Way

How much of regional food has survived in the US? Is there a real rural regional tradition or just quirky items such as Cincinnati Chili or Mississippi Tamales?Come join author and professor Paul Freedman for a conversation with James Beard Award-winning writer Jane Stern, Q + A, and signing of his new cookbook American Cuisine: And How It Got This Way.Tickets include an arancine.

$10 -$43.50 , 6:30p

Friday / 28Our Sicilian Dinner

An evening of Sicilian, family-style food inspired by Nonna. Three courses cooked by Archestratus owner Paige Lipari. Si, one of those courses is dessert. Menu to come. No, this dinner is not vegan-friendly.

$35

Saturday / 29An Afternoon with Fergus Henderson + Trevor Gulliver of St. John

Join the inimitable Fergus Henderson and Trevor Gulliver as they welcome you into their world-famous restaurant, inviting you to celebrate 25 years of unforgettable, innovative food. They'll be chatting away, answering your questions, and signing copies of their new fabulous cookbook The Book of St John: Over 100 Brand New Recipes from London's Iconic Restaurant.Tickets include a copy of their new cookbook ($55+tax) and arancine. Drinks for sale.

$75, 3:30p

MARCH

Friday / 13Our Sicilian Vegan Dinner

An evening of vegan Sicilian, family-style food inspired by Nonna. Three courses cooked by Archestratus owner Paige Lipari. Si, one of those courses is dessert. Menu to come.$35

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 ◆