Archie Weekly

NOVEMBER

Tuesday / 26THANKSGIVING TROUBLESHOOTING 

Feeling stressed about what wine to bring? Don't know what to bring as a potluck guest?Want to just be in a fun chill space with funky drinks to try? We'll help you out. Come on by! Try a cider(literally: there will be cider samples). We’ll be pouring some special ciders from the Finger Lakes.This is going to be the best Thanksgiving ever.Author of THE CIDER REVIVAL Jason Wilson and THE FRIENDSGIVING HANDBOOK author Emily Stephenson are available for any/all Thanksgiving conundrums.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+

DECEMBER

Tuesday / 3Cookbook Club: Food of the Italian South by Katie Parla

Cook through FOOD OF THE ITALIAN SOUTH: RECIPES FOR CLASSIC, DISAPPEARING, AND LOST DISHES by Katie Parla during the month of NOV and drop by with your favorite dish on DEC 3rd—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

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

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

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

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 ◆