Archie Weekly

Click the pics for tix. Space is limited and things sell out fast. Hit "View Entire Message" to view the entire newsletter.

OCTOBER

Tuesday / 15 SABABA or Everything is Awesome! with author Adeena Sussman

In Hebrew (derived from the original Arabic), sababa means "everything is awesome," and it's this sunny spirit with which Adeena Sussman cooks and dreams up meals in her Tel Aviv kitchen.Come join food writer and cookbook author Adeena Sussman for a feta arancini happy hour, moderated conversation with food writer Devra Ferst, Q + A, and book signing in honor of her new book: Sababa: Fresh, Sunny Flavors from My Israeli Kitchen... a celebration of the tableau of flavors the region has to offer, in all its staggering and delicious variety.Tickets include a schug/feta arancine, a slice of tahini caramel tart, and a pomegranate negroni. Copies of SABABA will be available for purchase.

$30 - $55, 7p

Friday / 18A Lebanese Mezze Feast with YAYASOLD OUT!

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+

Thursday / 24Dinner at the Saltwater Table with Chef Whitney OtawkaFEW TIX LEFT!

Dear friends,Join us for a culinary travel fantasy, a dinner celebrating the food of the Southeastern coast by the award-winning chef of Greyfield, Whitney Otawka.

$50, 7p

}-(((*>  A Southern Fish Camp in Brooklyn  The Cocktail The Old Man & The Sea  The Dishes Wild Caught Georgia Shrimp Toast Fisherman’s Style Atlantic Flounder Southern Style Veggies: Cast Iron Filet Beans & Slow Cooked Field Peas & Hush Puppies Hibiscus Ambrosia  }-(((*>

Saturday / 26The Whole Fish with Australian Chef + Restaurateur Josh Niland

Join us in celebration of a book and chef/author that are about to go all exploded-view!In The Whole Fish Cookbook, Sydney's groundbreaking seafood chef Josh Niland reveals a completely new way to think about all aspects of fish cookery. From sourcing and butchering to dry ageing and curing, it challenges everything we thought we knew about the subject and invites readers to see fish for what it really is - an amazing, complex source of protein that can, and should, be treated with exactly the same nose-to-tail reverence as meat.Featuring more than 60 recipes for dozens of fish species ranging from Cod Liver Pate on Toast, Fish Cassoulet and Roast Fish Bone Marrow to - essentially - the Perfect Fish and Chips, The Whole Fish Cookbook will soon have readers seeing that there is so much more to a fish than just the fillet and that there are more than just a handful of fish in the sea.The evening will include a moderated conversation, Q + A, and signing. Tickets also include a Baccala Arancine. Drinks for sale.

$10 - $40, 6p

Wednesday / 30ITALIAN for Beginners: A 6-Week Course

Join us for a 6-week course on the beautiful Italian language. Our Level 1 Italian Class is taught by Sicily native Salvatore Agusta and held privately in our lovely cafe in the back of the shop. We will be offering a Level 2 and 3 class in 2020, so come get the foundation you need this fall.(Seriamente, Salvatore è un essere umano incredibile. Venire.)✎✎✎✎✎✎✎✎✎✎✎✎✎✎✎✎✎✎✎✎✎✎✎✎✎✎✎✎✎✎✎✎✎✎SCHEDULE: All classes are from 7p to 8:30pWednesday, October 30Wednesday, November 6, 13, 20No class on Wednesday, November 27thWednesday, December 4, 11✎✎✎✎✎✎✎✎✎✎✎✎✎✎✎✎✎✎✎✎✎✎✎✎✎✎✎✎✎✎✎✎✎✎

$300, 7p

Thursday / 31TRIVIA on Halloween Night!

BOO! SPOOKY! CANDY! PUMPKIN! Alright!Expect categories to be various, beer innumerable, arancine aplenty. Expect Halloween 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

NOVEMBER

Friday / 1An Evening with Master Michael Ruhlman in Conversation with David Lebovitz

Dear friends,The Ruhlman is coming!Join us for an evening in celebration of his new genius cookbook, From Scratch. The evening will include a moderated conversation with chef, author, and blogger David Lebovitz, Q + A, and signing. Tickets also include an arancine and something sweet to finish. Drinks for sale.Ruhlman reflects on the ways that cooking from scratch brings people together, how it can calm the nerves and focus the mind, and how it nourishes us, body and soul.

$10 - $40, 6:30p

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 Handbook by Emily Stephenson

Cook through THE FRIENDSGIVING HANDBOOK by Emily Stephenson during the months of OCT and NOV 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 Rachael Ray Every Day's Senior Food Editor 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.

Friday / 15Join us for an evening with Nancy Singleton Hachisu!

Details to come. 

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

DECEMBER

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

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 ◆