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MOFAD's Big Fat Ancient Greek Feast

  • Museum of Food and Drink 62 Bayard Street Brooklyn, NY, 11222 United States (map)

Dine with MOFAD and food and history educator Andrew Coletti at this ancient feast complete with food, drink, and educational entertainment! 

Though often described simply as a "drinking party", the original symposium of Ancient Greece was an important social ritual that strengthened the bonds of community. Eating and drinking brought Greek cities together to share everything from jokes and poetry to news and ideas. The symposium offers us a window into many aspects of Ancient Greek life; not only cuisine, but also social organization and the ways that different groups in Greek society (enslaved and free, young and old, male and female) interacted.

Join us for a modern twist on this ancient tradition. Coletti will trace the history of the symposium and describe its importance to the Greeks and what it can tell us about their society and we'll eat a dinner to remember inspired by the unique cuisine of Ancient Greece. Bread and plakountos provided by Fornino, wine provided by Eklektikon.

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About Andrew Coletti

Andrew Coletti is an educator who has worked with learners of all ages in museums and schools. He holds a B.A. in Classics from Bard College and a Master in Museum Education from Bank Street College of Education. You can read about his recreations of ancient and historical recipes on his blog, Pass The Flamingo, or find him teaching classes on ancient food (and sharing some) at the Brooklyn Brainery and around New York City.

About John Hutt

John Hutt is a lifelong chef with a passion for and interest in the theory, history, science, and culture of food. He has opened restaurants, written papers, cooked a lot of food for a lot of people, and travelled the world eating and drinking delicious things. He came to MOFAD from the El Bulli institute in Barcelona where he was working on the theory and practice of food and cooking. 

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About Fornino

A pizza is much more than just its ingredients. A great pizza blends historical traditions with scientific subtleties. That's what Chef Michael Ayoub brought to Brooklyn when Fornino opened its doors in 2004. Dubbed the "First Chef of Brooklyn" by the New York Times, Ayoub draws from the Neapolitan style of pizza making while appreciating the formulaic approach to crafting pizza. The science behind Fornino's dough allows for each of our pizzas to come out perfectly every single time, no matter the day, weather, or topping. The Fornino namesake was borrowed from Ayoub's mother's maiden name, a nod to his family's history of baking through the generations.

About Eklektikon

Eklektikon is a New York based importer of organic, biodynamic, and natural Greek wines. Greece has the longest recorded winemaking history in the world, and the second largest number of indigenous grapes. Eklektikon works with small-batch, artisanal growers, who handcraft honest wines which authentically represent the country’s rich tradition, indigenous grapes, and diverse terroir. 

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This program is part of Feasts and Festivals, a program series that examines food and drink’s central role in celebrations, ceremonies, and rituals across the globe. For more information, click here.


*Ticket Refund Policy: Full refund with 48 hours notice, 50% refund with 24 hours notice, and no refund with less than 24 hours notice.

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Later Event: November 16
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