the weekend buzz

“Pizza Making, Wine Drinking, Sunday Dining, and Swine Eating (and Butchering)”

Saturday: Pizza101 at South Brooklyn Pizza, 451 Court Street, at 4th Place, 718-852-6018.

Pizza lovers of the world, get ready to learn how to make your very own pies. On Saturday from 2-4:30pm join South Brooklyn Pizza's owner/pizzaiolo Jim McGown for a hands-on demonstration on how to make artisanal Neapolitan pizza, with tips and insider dish on the city's top pizza spots. The seminar includes complimentary wine and beer throughout, and after class you can invite as many friends as you’d like to feast on your pizzas and to enter a raffle for dinner for two. A special happy hour will follow from 6:30-midnight, where you and your guests can mix and mingle and eat pizza.  

The class is $30 and includes seminar, all class materials, wine and beer throughout class (2pm-4:30pm) and pizza for students and as many  guests as they would like to invite, with a portion of the day's proceeds donated to the Brooklyn Free School.  Advance registration is required by calling 718-852-6018.

Saturday: Wine School at Vero Midtown, 1004 2nd Avenue at 53rd Street, 212.935.3530.

Whether you’re craving a little more wine knowledge than you currently have or just want something fun to do on a Saturday (other than watching college football) check out Vero Midtown’s new wine school held Saturdays in November from 4-6pm with Sommelier Storme Wood.

Classes range from $65.00-$75.00 and focus on a different wine region every week. This Saturday the Wood is covering Powerhouse Reds: Full Bodied Gems from Across the Globe (Saturday, November 15th, 4:00PM-6:00PM- $75.00). Next week she’s featuring Wines of the French Rhone: A World of Variety in One Tiny Valley (Saturday, November 22, 2008, 4:00PM-6:00PM- $65.00) and the week after, it’s a holiday-themed class on bubbly: Champagne and Sparkling Wines (Saturday, December 6th, 4:00PM- 6:00PM- $70.00). To sign up for a wine class, call Cara Silman at 212.935.3530.

Cheers!

Sunday Dinner at Bar Stuzzichini, 928 Broadway between 21st and 22nd Streets, (212)-750-8100.

On Sunday nights when the weather is cold and the days grow dark by 4pm, what’s better than a big, hearty old-fashioned Italian family supper? Not much. Chef Paul Di Bari of Bar Stuzzichini is coming to the rescue with his new Sunday dinner menu, “La Famiglia Domencia”, which is served 4pm-10pm beginning this Sunday, November 16.

Dinner is three family-style courses for $26.00 per person. The menu starts off with a selection of Stuzzichini Misti (Arancini, Cacciatorini, Pecorino Grand Cru, Insalata Polpo and Olive di Castelvetrano), then includes a pasta course of your choice of Orecchiette con Cavolfior, “Little Ears” Cauliflower and Breadcrumbs or Paccheri alla Napoletane, Neapolitan Style Ragù with Bufala Ricotta. Your entrée choices include a choice of two of the following: Porchetta—Rolled Roast Baby Pig, Parmigiana di Melanzane (Eggplant, Tomato and Pecorino), or Polpette di Vitello Veal Meatballs, White Wine and Onion. If you’re still hungry for dessert it’s a $6 supplement for Zeppole di San Giuseppe, Sfogliatelle, or Cannolo al’ Siciliano.

Sunday: Flatbush Farm and Fleisher's Five-Course Dinner and Butcher Demonstration, 76-78 St. Marks Avenue at Flatbush Avenue, 718-622-3276.

On Sunday night join Joshua Applestone of Fleicher’s Grass-Fed Organic Meats for a demonstration of the butchering and breaking down of a whole pig at 6pm, followed by a five-course swine-lover’s dinner paired with beer prepared by Chef Stephen Browning. You can expect dishes like beef and oxtail consommé with bone marrow dumplings, house-cured charcuterie—mosaic of bresaola and lardo with beef tartare on toast, and head cheese terrine with deviled quail egg and pork choucroute—house cured bacon, smoked ham hock, pork and marjoram sausage, house cured sauerkraut.

For those of you who are not familiar with Fleisher's Grass-fed and Organic Meats, they carry premium products from local farmers who have raised their animals on a primarily grass-based diet or according to organic standards. These animals live natural stress-free lives and are not treated with antibiotics, hormones or fed animal-by-products and therefore produce healthy, great-tasting meat, milk and eggs. Joshua and Jessica consider themselves partners with farmers who share their standards and practices.

The dinner begins at 6:45 - 8PM, is limited. For reservations, please call 718.622.3276.

And that’s your Strong (weekend) Buzz for this week! Don’t forget to check in with The Strong Buzz every day for cutting edge news, reviews, events and more!

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