the weekend buzz

“Fat Hippo Brunch, Burlesque Saturdays at Cercle Rouge, Port and Cheese at ICE, Passover Cooking at Zabar's”

Saturday/Sunday: Brunch at Fat Hippo, 71 Clinton Street (at Rivington Street), (212) 228-0994.

Beginning this weekend, the guys at the Lower East Side’s newest comfort station, Fat Hippo, are serving a morning-after brunch ($11.95) that features hearty helpings of Rum French Toast, Eggs American—poached eggs, and bbq hollandaise on buttermilk biscuit, Eggs Norwegian with smoked salmon, poached eggs and dill hollandaise on English muffin, and Crab and Eggs ($3 supplement)—crab cake, green tomato gratin, and poached eggs.

Bar manager Jordan Sorman (Lot 61, Meet and Yuca Bar) will offer special $4.00 brunch Mimosas, Bloody Marys and Screwdrivers made from homemade sodas and fresh juices, as well as a selection of beer and wine. Brunch is served Saturdays and Sundays from 10:00am-4:00pm.

Saturday: Burlesque at Cercle Rouge, 241 West Broadway at North Moore, tel. 212-226-6252

Perhaps it all got started at the Box with their wild and crazy Vaudeville acts, but this is the second restaurant I’ve heard of (the first being Dressler) doing an all out shake-it-baby Burlesque show. Burlesque Saturdays are held on the last Saturday of every month at Cercle Rouge in Tribeca with a live jazz age band and a number of performers taking turns, including a tap dancing duo and individual dancers performing their sets throughout the night. The show kicks off at 9pm (and goes until midnight) on a raised stage/catwalk in the middle of the dining room so diners can view it from everywhere in the restaurant, including the bar. Oh, and did I mention that it’s free? It is!

Saturday: Port and Cheese at Institute for Culinary Education

Wine and cheese may be your usual go-to pairing but Ports and cheese make a great last course. This Saturday night join ICE sommelier Ron Ciavolino for a discussion of all varieties of Port (Ruby Tawny, Late Bottled Vintage and Vintage Character) paired with traditional cheeses. The class runs from 7-9pm and is $95 per student. For reservations, please call The Institute of Culinary Education, 888.958.CHEF.

Sunday: Passover Cooking Class at Zabar’s, 2245 Broadway at West 80th Street, 212-787-2000.

No one makes Chicken Soup or Gefilte Fish like your Bubby, I know, but if this is the year you want to bring your own contribution to the Seder, then make your way over to Zabar’s on Sunday from 1-4pm as the JCC in Manhattan Culinary Arts presents a free "Passover Around the World " class. During this cooking demo, featuring JCC chef/instructor Jennifer Abadi, you’ll learn three easy and exotic dishes served at Seders around the world. Her menu includes Moroccan Charoset “Truffles” with Dates, Raisins, and Walnuts, Sephardic Cheese-Matzah Fritters, and Flourless Persian Pistachio Cake with Cardamom Syrup. Tastings of all dishes will be served.

And that’s your Strong (weekend) Buzz for this week! Be sure to stay tuned to The Strong Buzz every day for cutting edge news, reviews, events and more!

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