Program Series at MOFAD
We’re closing out Chow with a bang! Introducing Chow x, a special MOFAD after-hours series celebrating the innovations and impact of Chinese cuisine around the globe. Travel beyond the borders of the United States to explore more Chinese food histories globally.
Between December 2018 and March 2019, monthly events will include live chef demos, dishes prepared by MOFAD’s own chef alongside guest chefs, music, cocktails, engaging talks, and special performances related to each month’s theme: Chow x Judaism, Chow x Mundo Latinx, Chow x West Indies, Chow x Women.
Be a part of an extraordinary and intimate experience with specialty themed Baijiu cocktails from Ming River, Brooklyn Brewery beer, and all the vibrant energy of one tiny block of a Chinese night market all under our roof! Entry to Chow is included with all purchases.
Dinners of the Past with Edible History
For the first time in MOFAD's history, we will be offering a residency to another food and drink organization. Our inaugural resident will be Edible History, a dining collective founded by historian Victoria Flexner with a mission of bringing the past to life through food, drink, and story. Edible History is the perfect partner for our Dinners of the Past series, which has already seen an Ancient Greek Feast and an old-fashioned Beefsteak.
Between June-October 2018, Edible History will create four dinners revolving around a specific theme. Each dinner will be a full-service, sit-down affair complete with drinks, fascinating history, and, of course, delicious food prepared for by Edible History's Michelin-trained Executive Chef Jay Reifel.
MOFAD has long been home to book launches, author talks, and cookbook demos. We believe that the more we taste, the more we appreciate the cultures and histories of our world; the more we read, the more we understand them. Eat•Drink•Read brings this idea forth with even more events celebrating the most talented and dedicated chefs and food writers around.
W. W. Norton & Company sponsors Eat•Drink•Read.
Global Cultures, Global Cuisines
MOFAD's motto, "Food is Culture", exemplifies our commitment to seeking out food and drink from around the world and uncovering its history, production, flavor, science, and meaning. Global Cultures, Global Cuisines will focus on highlighting specific cultures and countries around the world whilst learning about the unique and special factors that shape their respective cuisines.
Kids in the Kitchen
With an education in food and cooking, children can grow up to be informed consumers, adventurous eaters, and inspired creators. Our Kids in the Kitchen series will allow children ages 6-12 to play and experiment with foods and perhaps even create their own tasty snacks!
MOFAD Lab’s Lab seeks to illuminate the happy accidents and marriages of culture, history, and technique that make up the foods and food cultures we love (and those we don’t yet know we love). Each program will feature a MOFAD chef, staff member, culinary intern, or volunteer sharing their unique interests, passions, research, and experiments in the kitchen or on the page.
mofad @ night
Eat, drink, and mingle at MOFAD Lab! Join fellow food lovers and check out Chow: Making the Chinese American Restaurant at this open house. Snack and chat with MOFAD staffers about the exhibition and what else is in store for the museum.
Doors open at 6 pm. Last call at 7:45. Tickets include admission, light bites, and 2 beers from Brooklyn Brewery. Ages 21 and over.
SEASONAL Spirits 2018
Last year saw our inaugural Spring Spirits series, an incredibly popular offering thanks to the world-class speakers who taught us about the production of mezcal, the history of pisco, the people of vodka, and the flavors of rum. This year, we continue to explore seasonal spirits from around the globe and the ingredients and people that shape some of our favorite beverages.
Our connection to nature is never greater than when we eat, though this can often get lost in the mire of synthetic foods, busy lives, and urban living. Wild Foods aims to bring us back to nature as much as possible through seasonal tastings, hands-on experiences, and substantive education.