the weekend buzz

“Free Cupcakes, The Strong Buzz at Tastings NYC, and Harold McGee Gives a Food Science Workshop”

Friday: Free Cupcakes at all New NYC Crumbs Bake Shop

Kicking off in time for your morning coffee at 8:00 a.m., all new Crumbs Bake Shops (501 Madison Ave., corner of 52nd St. 1418 Lexington Ave., corner of 93rd St. and 124 University Place between 13th & 14th St.) will be serving free cupcakes. The comped cakes are to celebrate the opening of these new stores and to give the city a little reward for living through election week! Now here’s the fine print: 1 per person to the first 1,000 customers at all new NYC stores beginning at 8:00 a.m. on Friday, November 7th.

All Weekend Long: The Strong Buzz at Tastings NYC, Pier 94, 711 12th Avenue at 55th Street

Tastings NYC, a foodie’s paradise, is back at the Pier this weekend, kicking off the holiday season with great food, wine, spirits, and gourmet markets with chef demonstrations, mixology seminars, and tons of delicious food!If you can get away on Friday around lunchtime (1pm), I’ll be teaming up with Clinton Street Baking Company’s Neil Kleinberg for a mouthwatering brunch demonstration that will include Seafood Eggs Benedict on homemade biscuits.

Other events throughout the weekend include tastings with Oceana’s Ben Pollinger, Book Signings with The Flavor Bible’s Andrew Dornenburg and Karen Page, and Cocktail Seminars with spirits gurus like Alex Ott, Junior Marino, and Paul Tanguay. For a full schedule of events visit http://www.tastingsnewyorkcity.com/. Tickets ($15-$75) are available at Ticketmaster.com or on site during show hours.

All Weekend Long: Fun with Food and Science and Harold McGee, French Culinary Institute, 462 Broadway at Grand St.

If your idea of playing with your food involves vaporizers and immersion circulators, you’ll want to spend your weekend with Harold McGee, renowned author of On Food and Cooking and one of the world’s most respected authorities on science and food. He’s teaming up with the French Culinary Institute’s Vice President of Culinary Arts, Nils Norén, and Director of Culinary Technology, Dave Arnold at The French Culinary Institute to teach a three-day course on new techniques and technologies.

The Harold McGee Lecture Series promises to give you a multi-dimensional perspective on conventional and cutting-edge culinary techniques, taste perceptions, and the chemistry of flavor. You can expect to walk away with a completely new understanding of ingredients and cooking methods that will help them achieve impressive results in the kitchen, and ultimately lead to greater culinary creativity.The interactive sessions include:

· Day 1: Ingredients (5 hours)
A close study of the deceptively simple egg, and its emulsifying characteristics, opens a wider discussion on how observation can transform your basic conception of food. Some common misconceptions about everyday kitchen ingredients will be reexamined.

· Day 2: Techniques (5 hours)
The class will discover how the application of heat—the technique of temperature control—can be manipulated for specific and precise results in grilling, searing and other cooking methods.

· Day 3: New Technologies (5 hours)
In this class you’ll discover how cutting-edge ingredients and technologies are changing the culinary landscape with a focus on new techniques that can enhance food taste and texture in unexpected ways.

The series, which runs Friday, Saturday and Sunday (9am-3pm), is $1,250. Enroll at www.frenchculinary.com.

And that’s your STRONG WEEKEND BUZZ for this weekend! Be sure to check in with The Strong Buzz every day for cutting edge news, reviews, events and more!

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