For foodies: This week's dining events and news
The Greene Ice Cream launches this week: Nick Morgenstern, pastry chef and owner of Fort Greenes The General Greene, officially launches The Greene Ice Cream this week. In addition to selling the ice cream to various city restaurants, Morgenstern will offer six rotating flavors of ice cream out of a cart in front of The General Greene. Inaugural flavors include burnt honey vanilla, salted caramel pretzel, the Elvis and bourbon raisin. Mango, blackberry, strawberry rhubarb, raspberry rosewater and lemon vanilla frozen yogurts will also be available. The cart will feature two sizes: one scoop, mini-cones ($2) or standard ($3), additional scoops are $1.50. The cart will be open Mon.-Thurs.,3-11 p.m. and Fri.-Sun., noon-midnight.
229 Dekalb Ave., 718-222-1510
NYs first Sake Week begins Monday: For five days, the five boroughs will be immersed in sake with a slew of sake-focused activities, such as special menu pairings, special cocktails, and educational events. Highlights include Kyotofus strawberry nigori sake parfait, SushiSambas cocktail tree filled with sake cocktails, and Alpha Fusions complimentary Gekkeikan Sake tasting on June 4 from 6:30-8:30 p.m.Second annual New Taste of the Upper West Side: This Saturday, from 7-9:30 p.m. mingle with 30 celebrated Upper West Side chefs and representatives from more than twenty Long Island vineyards under one tent. Guests can chat with those behind legendary restaurants such as BarBao, Blue Ribbon Sushi, Dovetail, Jacques Torres, Jean Georges, Rosa Mexicano and Shake Shack. The event, which features a food and wine tasting, raises money for the Business Improvement Districts Neighborhood Streetscape Beautification Program. Tickets in advance are $85 for one ticket or $150 for two. Space permitting, $100 tickets will be available at the door. NewTasteUWS.com, 212-721-5048
New York Yoga and Raw Food Expo: This weekend, the New Yorker Hotel (481 Eighth Ave.), transforms into a temporary paradise for yogis of all sorts with yoga classes such as Bikram and Yoga-Pilates fusion, food/diet exhibits and vendors, discussions and workshops with a variety of gurus such as raw foods expert Viktoras Kulvinskas, and a cameo by the 120-year-old yogi Swami Bua. Three-day passes are $30 in advance or $35 at the door. One-day passes are $15 in advance and $20 at the door.
Whole Foods Monday cooking classes: Whole Foods Markets three-part chef series, How I Cook At Home: Recipes from the Home Kitchens of New York Chefs will feature three culinary stars showcasing how they prepare their favorite ingredient at home. From 6:30-9 p.m. on June 1. Julia Jaksic of Employees Only will lead a class on polenta - from picking out the ingredient in the grocery store aisles to preparing it at home. The two and a half hour sessions are limited to 12 people so there is plenty of time to ask one-on-one questions. Tickets are $50
WholeFoodsMarket.com/Stores/BoweryCulinary, 212-420-1320 ext 245