Archie Weekly

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NOVEMBER

Wednesday / 6BookBook Club: Oranges Are Not the Only Fruit by Jeanette Winterson

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 ORANGES ARE NOT THE ONLY FRUIT by Jeanette Winterson and join us on NOV 6! Drop by the shop to get a copy for 20% off.

FREE, 7p

Thursday / 7CookBook Club: The Friendsgiving Handbookby Emily Stephenson

Cook through THE FRIENDSGIVING HANDBOOK by Emily Stephenson and drop by with your favorite dish on NOV 7th—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.Author EMILY STEPHENSON will be joining us at this month's CookBook Club!

FREE, 7p

Saturday / 9This Charming MAANGCHI, an eveningSOLD OUT!

Come join the hands-down most lovable, prolific cookbook author and Youtuber MAANGCHI!She will be dropping by the shop for a moderated conversation with food and culture writer Alyse Whitney, Q + A, and book signing in celebration of her new book: Maangchi's Big Book of Korean Cooking... the first comprehensive book on Korean cooking and a wide, deep journey to the heart of a Korean food-obsessed culture.$10 – $38.11, 5:30p

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+

Friday / 15An Evening with Nancy Singleton Hachisu

Dear friends,Nancy Singleton Hachisu is coming!Following the phenomenal success of her most recent book Japan: The Cookbook, as well as her seminal works Japanese Farm Food and Preserving the Japanese Way, in her new book FOOD ARTISANS OF JAPAN Nancy Singleton Hachisu introduces us to the chefs and artisans with whom she has formed lasting relationships.Join us for an evening in celebration of her new cookbook, Food Artisans of Japan. The evening will include a conversation with Nancy, audience Q + A, and book signing. Expect Salmon + Konbu Arancine to start and Kintoki Jelly to finish. Drinks for sale.$10 – $38.11, 6:30p

Thursday / 21MUNCHIES Guide to Dinner with Culinary Director Farideh Sadeghin

The team behind MUNCHIES, the leading food and culture site from VICE, has seen it all! After working with all kinds of chefs and making food everywhere you can imagine, they've picked up a few tricks along the way. Now they're sharing that knowledge with you in MUNCHIES Guide to Dinner—a single cookbook that teaches all the skills you need to survive, thrive and show off in the kitchen.Join us on this evening for a mingle and conversation with MUNCHIES culinary director Farideh Sadeghin moderated by The New Yorker's roving food correspondent Helen Rosner, plus a Q + A, and MUNCHIES.Super inspired by the cookbook, we shall be serving:☮☮☮☮☮☮☮☮☮☮☮☮☮☮☮☮☮☮☮☮☮☮☮☮☮☮☮☮☮☮☮☮☮☮Onion Dip + Potato ChipsPimento Cheese ArancineGood For Everything Chocolate Cake☮☮☮☮☮☮☮☮☮☮☮☮☮☮☮☮☮☮☮☮☮☮☮☮☮☮☮☮☮☮☮☮☮☮

$15 - $32.66, 6:30p

Sunday / 24Greenpoint 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

DECEMBER

Thursday / 5East/West Riceways with Japanese Home Cooking's Sonoko Sakai

Come join cooking teacher, noodle maker, food writer, and grain activist Sonoko Sakaifor a panel discussion, Q + A, and signing.To celebrate the publication of Sonoko Sakai’s new book Japanese Home Cooking: Simple Meals, Authentic Flavors, she will be joined in conversation by GLENN ROBERTS, Anson Mills founder and the “godfather” of heirloom grains; LORA ZARUBIN, chef, prize-winning cookbook author, and food editor; ROBIN KODA, 3rd generation Japanese American and co-owner of Koda Farms, the oldest, continuously family-owned and operated rice farm on the West Coast and MAMIKO NISHIYAMA, 9th generation shop owner of the 300 year old Japanese Grocery Shop in Tokyo.They will discuss the Global history of rice - how rice trends are evolving in Japanese and Western cultures and how traditional Japanese cuisine is embracing the ever-changing culinary landscape in the East and West.Tickets include Mari Sushi Balls and Mochi Balls made by Sonoko. Drinks and books for sale.$20, 6:30p

Saturday / 7My Venezuelan Holiday Kitchen: A Farm to Table Meal with Mercedes Golip

Caracas native Mercedes Golip is cooking up a Venezuelan Holiday Dinner at the shop! Ham Bread, Potato Salad and Tamales make up the traditional festive meal, so come join Chef Golip for her contemporary interpretation of these homemade classic dishes, all of which have been sourced with delicious local ingredients.$70, 7p

WELCOME COCKTAIL  PAN DE JAMON (Ham Bread): Pan de Jamón is an enriched dough made with sugar and butter which results in a brioche-like bread. The sweet dough makes a nice contrast with the saltiness of the ham, olives and raisins in the filling; a very complex but balanced combination.  OMN: Brioche roll filled with ham, olives and raisins VEG: Brioche roll filled with salty cheese, roasted mushrooms, olives and raisins  POTATO SALAD Russet potatoes, carrots, sweet peas, pickled onion, apple crunch  HALLACAS: The Hallaca is the queen tamale that dresses up the holiday table in Venezuela. Traditionally, hallacas are made with pre-cooked corn flour, fillled with a meat stew garnished with olives and raising and then wrapped in a piece of roasted banana leaf, to then be steamed to cook. For this special ocassion the masa will be made from scratch, using Iroquis white corn from Victor, New York. More than just a celebratory dish, its preparation symbolizes a family tradition; an assembly line of friends and family that get together to cook, catch up and leave any issues behind; while listening to music, having some wine or rum and picking a chore. Every family takes pride on their own recipe and most times it’s a well guarded secret.   OMN: Iroquis white corn tamale filled with chicken pork and beef stew, olives, raisins, blanched almonds VEG: Iroquis white corn tamale, eggplant -chickpea stew, olives, raisins, blanched almonds  PONCHE CREMA FLAN Caramel custard, rum cream, sablé crumble  HERBAL TEA

JANUARY

Wednesday / 22Breaking Into Food Writing with Devra Ferst

Join us this winter 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 / 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

My mother gave a little cry, and then got angry again. It was my own fault. My own perversity. They started arguing between themselves about whether I was an unfortunate victim or a wicked person. I listened for a while; neither of them were very convincing, and besides, seven ripe oranges had just dropped on to the window sill.'Have an orange,' I offered, by way of conversation. They both stared at me like I was mad. 'They're over there.' I pointed to the window.◆ From Oranges Are Not the Only Fruit by Jeanette Winterson ◆