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Visit a Sustainable Seafood Pop Up, Read up on The NoMad, and Taste Obscure Liqueurs This Week


FEED Supper, Minton’s, 206 West 118 Street, Monday, 7:30 p.m.

Join the fight against worldwide hunger this week. Chef JJ Johnson has created a one-night only, four-course menu showcasing dishes like pan roasted scallops and roasted goat. Tickets are $75 and can be secured here.

Eating More Seafood: Sustainable Seafood with Chef Andrew Gruel of Slapfish, Loosie Rouge, 91 South 6th Street, Brooklyn, Tuesday, 6 to 10:30 p.m.

Chef Andrew Gruel of L.A.’s Slapfish is bringing sustainable seafood to Brooklyn for an evening of education through consumption. The five course prix fixe menu plans to showcase dishes including local Montauk tuna, Cape Cod littleneck clams, and a Maine sourced lobster burger. Additional sea creatures scheduled to appear on plates include a tilefish filled taco and longfin squid. Drinks are available but are not included. Guests can reserve their $70 seating of choice here.

The NoMad Cookbook Panel Discussion, 92 Street Y, 1395 Lexington Avenue, Wednesday, 7 p.m.

If you’re craving chicken pot pie or tasty cocktails, the team behind The Nomad will share a selection of recipes from their new cookbook this Wednesday. Chef Daniel Humm, bar director Leo Robitschek, and managing partner Will Guidara will all be available to sign copies of the book following the discussion. Tickets start at $32 and can be secured here.

NYC AgTech Week Locavore Taco Dinner, The Farm on Kent, 320 Kent Avenue, Brooklyn, Thursday, 6:30 p.m.

Learn about the city’s emerging urban farm scene during this five day affair, which is highlighted by a farm fresh dinner featuring aquaponic smoked tilapia tacos and kale. Additional week long activities include demonstrations, lectures, and tours designed for those with an interest in farming initiatives. A full schedule of activities as well as tickets to all scheduled events are available here.

Armagnac, Cognac, Calvados and Eau de Vie, Eau My!, SquareWine & Spirits, 24-20 Jackson Avenue, Queens, Friday, 7:30 p.m.

All brandies are not created equal — nor do they need to be consumed after dinner as some might think. Join sommelier Maegan Kovatch for a discussion on rare brandies; guests will taste French spirits like armagnac and eau de vie, both straight and in cocktail form. Score a $25 ticket here.

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Think Your Seafood Is Sustainable? You’re Probably Wrong

All of the extra cash you’ve been dropping on wild-caught fish may have been wasted. Mother Jones reports that the Marine Stewardship Council — one of the world’s biggest green organizations that aims to “provide the best environmental choices in seafood” — has been overly permissive when labeling fish as “sustainable.”

The site quotes an analysis from Biological Conservation that states, “the MSC’s principles for sustainable fishing are too lenient and discretionary, and allow for overly generous interpretation by third-party certifiers, which means that the MSC label may be misleading both consumers and conservation funders.” [MoJo]

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A New Diner Journal Joins the Blogosphere

Not to be confused with the Times‘ tag-team food blog, Diner’s Journal, the folks behind Marlow and Sons, Diner, etc., have launched a bloggy arm of their quarterly magazine called Diner Journal. In their own words:

We are now launching our blog http://thedinerjournal.com. This will be place for us to really dialogue with our staff and our community. We are really excited to be writing, thinking, and creating around these restaurants. On the blog you will find information on our wine lists, our struggles with sustainability, what we are reading as well as events we support and participate in. It will be a place for us all to ruminate on the process we are going through, committing to revolutionizing the way we bring you food.

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Our Man Sietsema: ‘But Really, What does it Mean?’

Our Man has been to the Market, and he wasn’t too impressed. Market Table, which SIetsema reviews this week, is the market/restaurant that now stands where Shopsin’s used to. Our Man finds it all a little too gimmicky, and the food itself is generally good, but not special enough to redeem the place.

No brilliant inventions or science-chef flourishes here. Instead, we have a standard braised lamb shank deposited on a yellowish amalgam that might be cheese grits or puréed root veggies ($20); and the usual skin-on-chicken piece with a single bone protruding like an amputee’s stump ($17). Both are competent but unexciting, and so is a strip steak ($29), disappointingly offered with an artichoke and olive mélange, but no starch.

In addition, the list features such over-fished specimens as cod and halibut, which makes the whole market-driven concept, which is traditionally tied to sustainability efforts, look a tad disingenuous.