Japanese sake is getting more popular every year, but it remains an age-old wine with much mystery. Join writer and sake “samurai” Timothy Sullivan, as he reveals behind- the-scenes details about Japan’s famous Hakkaisan Sake Brewery.

Find out how the immigrant culinary traditions of New York City have influenced the food served in its finest restaurants.

THIS EVENT IS SOLD OUT - Learn how simple it is to make your own kimchi, kefir, and other fermented delicacies in a lively conversation with Sandor Katz, fermentation specialist and author of The Art of Fermentation, Dan Felder, Head of Research & Development at Momofuku’s Culinary Lab and Eleanor Sterling, Director of the Museum’s Center for Biodiversity and Conservation.

Tama Matsuoka Wong, forager for Daniel, the renowned New York City restaurant of Daniel Boulud, and author of Foraged Flavor: Finding Fabulous Ingredients in Your Backyard or Farmer’s Market discusses "eating from nature's garden." Tastings included.

Gone are the days when a lonely bottle of Angostura bitters held court behind the bar. A cocktail renaissance has swept across the country, inspiring a new fascination with the ingredients, techniques, and traditions that make the American cocktail so special. THIS EVENT IS SOLD OUT

Take a culinary journey across the globe with Chef Floyd Cardoz, Bravo’s season 3 Top Chef Master and executive chef of North End Grill.

Join Alex Guarnaschelli, executive chef at Butter restaurant and The Darby, as she discusses the importance of sustainable agriculture.