Archie Weekly

Click the pics for tix. Space is limited and things sell out fast.

SEPTEMBER

FEW SPOTS LEFT!Wednesday / 11Breaking Into Food Writing with Devra Ferst

Join us this fall 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

SOLD OUTThursday / 12Natural Wine for the People with Alice Feiring and Melissa Clark

What exactly is natural wine? Where do you find it? How should you enjoy it?We are coming together to celebrate Alice Feiring's new book Natural Wine for the People, a gratifying guide where these top questions are finally answered.Join us for an evening of wine tasting, cheese devouring, neighbor mingling, and, most excitingly, an expert conversation between the leading voice in the natural wine movement Alice Feiring and New York Times food columnist Melissa Clark, followed by Q + A and book signing.Excellent cheeses provided by Foster Sundry.

$30 - $40, 7p

Friday / 13Our Vegan Dinner with Millicent Souris

Three vegan courses cooked by the inimitable Chef Millicent Souris.From Millicent:I’m not even going to pretend to be Sicilian. Have you ever seen how Paige’s grandmother holds a knife? I have too much respect and fear for nonnas who hold knives like that. They don’t fear jail.September is still summer is the verge of autumn and is unquestionably the best month at the farmers market. Ask around, ask anyone, just believe me. I’m just going to let the bounty of the market guide me, and while it may not be Sicilian, I did recently find out I am 14% Italian and 1% French with the 32% Greek, so I imagine this meal to be something out of a curt and wonderful Elizabeth David cookbook, veering towards the Mediterranean rather than the English.There will be tomatoes.Three courses. All vegan. Two seatings on a Friday night. Good Times.IMPORTANTE! Due to high demand, there are two seatings for dinner. Please choose your arrival time for either 6:30 or 8:30p, and thank you thank you grazie for arriving promptly.$30

  MENU  Bastard Pissaladière with Carmelized Onions and Olives on Fresh Bread, topped with fresh greens  Late Summer Ratatouille with White Beans   Clafoutis with Stone Fruit (or whatever fruit)

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 / 19Miso, Tempeh, Natto & Other Tasty Ferments withKirsten + Christopher Shockey

The increasingly popular savory-and-bold fifth taste known as umami is defined by Japanese superfoods like miso, tempeh, and natto. Creating this Asian flavor can be intimidating but with Miso, Tempeh, Natto & Other Tasty Ferments by the best-selling authors of Fermented Vegetables, Kirsten and Christopher Shockey, home cooks now have the guidebook needed to make these probiotic-rich ferments in their own kitchens.Come join us, along with the chef/authors the Shockey's, for homemade snacks, a moderated conversation with Chris Cuzme of Fifth Hammer Brewing, Q + A, and book signing in celebration of their new book: Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans.

$15 - $40, 7p

  SNACKS  CocoNatto Bites: The idea for these bites began as a riff on coconut bliss balls, and over several iterations, they morphed into these tasty treats. If you want to consume some natto every day and don’t know where to begin, start here.  Miso Cheesecake: Miso adds a subtle, salty caramel flavor to this family favorite, rendering it a little lighter and creamier as well.

Friday / 20Montreal's Cult Classic Author Stéphane Larueavec Chez Ma Tante's Chef Aidan O'Neal

Come join Montreal-based author and bar owner Stéphane Larue in celebration of his newly translated cult favorite novel The Dishwasher. Stephane will be joined by Canadian-born chef Aidan O'Neal of Greenpoint's beloved Chez Ma Tante for a conversation about going from dishwasher to kitchen helper, busboy, waiter, maître d’, manager, chef and, finally, owner. Plus, a Q + A and signing. Mingle with the guys while munching on Montreal inspired sweet and savory fare from Chez Ma Tante and Archestratus. Copies of The Dishwasher will be available for purchase.

$20 – $30, 6:30p

Wednesday / 25BookBook Club: Eat Up by Ruby Tandoh

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. Come by Archestratus to pick up the book for 20% off now.

FREE, 7p

Thursday / 26An Heirloom Dinner with Sarah Owens

In celebration of her new cookbook Heirloom, Sarah Owens, a horticulturist, famous sourdough baker, and cook with an insatiable curiosity for global food traditions, is here to make us dinner! Join us for a homespun four-course meal where cooking and baking traditions deliciously meet contemporary flavors. Her reverence for plants fuels her passion for bringing out their best flavors in the kitchen. Plus Kvass...

$70, 7p

   MENU  Slavic Soul (Kvass Cocktail) A lacto-fermented drink enjoyed in many Slavic countries, kvass is brewed from rye bread before it is mixed into this refreshing cocktail made with Balkan-style rakija, a fruit brandy.  Naturally leavened breads made with regional, stoneground flours. Served with sweet potato hummus (contains peanuts), muhammara with hazelnuts, and fermented green tomatoes.  Waldorf Salad: a fresh take on a classic made with jujubes, barberries, walnuts, and generous fresh herbs lightly tossed in a creamy lemon and poppyseed dressing.  Oxtail borscht with sour cherries and purple barley.  Shaker lemon and sage pie in a whole grain, naturally fermented crust. Served with lightly sweetened rosemary-infused whipped cream.

Sunday / 29Greenpoint 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

OCTOBER

Friday / 4A Wild Book Party for Esther Choi's Le Corbuffet:Edible Art and Design Classics

Dear friends,Behold the ferociously talented Esther Choi and join us in celebration of her new cookbook artwork Le Corbuffet: Edible Art and Design Classics!We are thrilled to be hosting the launch of this cookbook compendium; Le Corbuffet was a series of Fluxus-inspired participatory performances (2015-17) that used food as a medium to comment on the increasing privatization of culture.Expect homemade snacks, a moderated conversation with whipsmart LinYee Yuan of MOLD magazine, a Q + A, and book signing. We will be serving:〰 fried-up Frei Otto Frittata inspired arancini〰 slices and slices of Walter De Maria Earth Room Chocolate Cake〰 and Beer, Wine and Robert Heinecken Shandy's will be for sale

FREE, 7p

Wednesday / 9CookBook Club: The Auberge of the Flowering Hearth by Roy Andries de Groot

Cook through THE AUBERGE OF THE FLOWERING HEARTH by ROY ANDRIES DE GROOT during the month of SEPTEMBER and drop by with your favorite dish on OCTOBER 9th—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

Saturday / 12A Very Kim-Joy Happy Hour with KIM-JOY!

Dear friends,Kim-Joy's baking book is finally here and she's stopping by Archestratus to celebrate! Tickets are limited, and we will be closing the shop for this event.What to expect:❥ Kim-Joy in all her beautiful energy chatting with you whilst signing your book❥ DIY stations with baked goods and tools for you to practice some of her decorating techniques, take a good pic, post it, and promptly devour your creations❥ lots of complimentary champagne

$60 - $80, 5:30p

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 shug/feta arancine, a slice of tahini caramel tart, and a pomegranate negroni. Copies of SABABA will be available for purchase.

$30 - $55, 7p

Thursday / 24Dinner at the Saltwater Table with Chef Whitney Otawka

Dear friends,Join us for a culinary travel fantasy, a dinner celebrating the food of the Southeastern coast.Whitney Otawka is the award-winning chef of Greyfield, a celebrated Carnegie-built inn located on Cumberland Island, Georgia—a magical and remote barrier island that has been left undeveloped as a National Seashore. Cumberland Island and the exceptional local ingredients to be found there are Otawka's muse, inspiring her to celebrate the beloved food found along the Southeast coast.All this inspiration has been collected into her new delectable cookbook, The Saltwater Table: Recipes from the Coastal South, so come stop by our provisional Southern Fish Camp on this night.

$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  }-(((*>

This is why we find our tastes turned to warm, familiar foods when we're in need of solace. We want things that thread effortlessly through the fabric of our lives: flavours that remind us of another time or, if they are new, at the very last run with the grain of our established tastes and preferences. ◆ From Eat Up by Ruby Tandoh ◆