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Tonight Jimmy’s No. 43 is happy to host (in the back room) a talk/fundraiser for Culinary Historians of NY. CHNY is a non-profit organization of chefs, cooking teachers, historians, anthropologists, food writers, food editors, food stylists, researchers, librarians, caterers, collectors, and nutritionists. CHNY members explore the historic, esoteric, and entertaining byways of food.

At tonight’s gathering, CHNY will be holding a reception for nationally known food writer, Eugenia Bone, who will be discussing mycophilia, also known as mushrooms to the rest of us. Her book, Mycophilia: Revelations from the Weird World of Mushrooms, is a collection of recipes and anecdotes involving the greatest edible fungi. More details on tonight’s event can be found here. Mushroom dishes will be served with proceeds going directly to CHNY (hint! beer goes superbly with mushrooms, so stop by the bar on your way in; porters and stouts tend to pair nicely).

As we round out our April Sours weekend, we will be featuring an all-duck dinner (a limited number of tickets will be sold at the door with a reservation: call 212-982-3006) with duck sourced from Hudson Valley Duck Farm. Even if you can’t make the dinner tonight, you can enjoy this amazing duck this week as it will be our menu’s featured Dish of the Week! Hudson Valley Duck Farm (Ferndale, NY) offers two varieties of duck raised in a cage-free/antibiotic-free/hormone-free environment at the farm: the classic Moulard and a heritage breed called “Lola,” a gamier duck that is a leaner cross of Pekin and heirloom mallard.

Among the duck offerings you can find regularly at Jimmy’s No. 43 are:

• Duck Prosciutto Breast
• Smoked Duck Breast
• Duck Salami
• Duck Leg Confit
• Duck Rillets
• And various other roast duck dishes

For some of the best tasting quackers in the city, we hope you’ll join us this week for our featured Dish of the Week: Hudson Valley Duck Farm Duck!

 

 

If you haven’t made it over to Jimmy’s No. 43 for April Sours, it’s not too late. Yesterday, Chris Cuzme (Wandering Star, NY Homebrewers Guild) led a guided tasting to a diverse and enthusiastic audience who discovered the best beer deal in town (only $10!). Today, there will be another guided tasting with Joel Shelton of Shelton Brothers. Drop by at 4 p.m. for six tastes of some amazing (and, sometimes, amazingly unusual) sour beers.

And don’t forget about tomorrow night’s prix fixe ($45) family-style, all-duck, sour beer dinner! You’ll get six pairings to go with your smoked duck, tuck terrine, duck sausage and other duck delights whipped up by Guest Chef Brendan Corr. Only a few seats remaining, so get your tickets here.

It’s the weekend sour beer lovers have been waiting for: April Sours are here! We have many incredible beers available both on tap and by the bottle. In addition, we have some really cool $10 Guided Tastings if you want to sample a flight of six sour beers with a beer expert.

• Saturday, April 28th, at 4 p.m. Chris Cuzme (Wandering Star, NYC Homebrewers) will lead a guided tasting about sours beers in the back room; 6 x 2 oz pours of his favorite from our weekend list.
• Sunday, April 29th, at 4 p.m. Joel Shelton from Shelton Brothers Importers will lead a guided tasting of their top sour beers from Anchorage, Jolly Pumpkin, and Cantillon. Meet at communal table by kitchen.

On Monday, don’t forget to get tickets for our amazing All-Duck Sour Beer Dinner. $45 gets you six sour beers that pair well with the family-style, all-duck dinner menu from Guest Chef Brendan Corr. There are still a few tickets left, so don’t miss out on this great beer dinner.

What’s better than this week’s Thursday Tap™ beer, Kelso of Brooklyn’s Recessionator? Combining this great brew with a meet and greet featuring Brewmaster Kelly Taylor. Kelly is a frequent guest, both at Jimmy’s No. 43 beer events and on Beer Sessions Radio™, and he’s sure to have some great intel on the Recessionator and all the amazing beers being made at Kelso.

The Recessionator is a limited release, barrel-aged dopplebock with “a big, bold (taste), plenty of malt, with a warming rum, toffee, and roasted nut nose, with a very light finish.” This 8% ABV brew may never be made again, so now is your chance to get a taste… and meet the brewer! Jimmy taps at 5 p.m.; Kelly will be by around 6 p.m. A great night to sit around an talk craft beer at Jimmy’s No. 43.