food 03.11.19

Food Notes

Sen Sakana, 28 W. 44th [5th/6th] 212.221.9560, features Nikkei cuisine in which Japan hooks up with Peru. The talented Mina Newman, who is of Peruvian descent, is the chef.

The Vongerichtens and the Zabars, redux: Scions Cedric Vongerichten and Oliver Zabar are the names behind Wayan and Devon.

The NYC Healthy School Food Alliance, founded by food writer Andrea Strong, is working to improve school lunches by serving fewer processed foods and more whole foods.

Georgia Freedman's Cooking South of the Clouds,
features recipes from the diverse cuisine of Yunnan Province.

Hone your Knife Skills at this popular class by Brooklyn Kitchen in Industry City, offered several times each month. $75

Thieboudienne, Senegalese fish and rice, is now on the weekend menu at Teranga, 1280 5th [109th], the West African restaurant inside The Africa Center.

In addition to tasty Mediterranean food, Celestine
has the views.

The World's Spiciest Ramen Challenge, presented by Heatonist, takes place at Brooklyn Brewery on Tuesday, March 26th, 6:45pm. Tickets are $50. All proceeds go to support the North Brooklyn Angels, a worthy group indeed.

You can learn, via 17 videos, farm-to-table cooking from Alice Waters, part of the Masterclass series. The Alice Water class is $90; $180 a year gets you access to everything Masterclass has, which, in the food category, includes instruction from Thomas Keller, Gordon Ramsay, and Wolfgang Puck.

A helpful roundup of regional Japanese dishes available in New York, courtesy of Chopsticks NY.

An interesting 10-minute video about Tunisian and Berber cooking.

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