Food & Drink
This article is from the archive of The New York Sun before the launch of its new website in 2022. The Sun has neither altered nor updated such articles but will seek to correct any errors, mis-categorizations or other problems introduced during transfer.
NEVADA NOSHING Culinary experts discuss the effects of Las Vegas cuisine on New York and American appetites. The panel includes the editor in chief of Gourmet, Ruth Reichl; the chef and coowner of Craft – a restaurant with outposts in Las Vegas and New York City – Tom Colicchio, and a bread-baking consultant to Thomas Keller at Bouchon in Las Vegas, Mark Furstenberg. Today, 4 p.m., NewYork University, Bobst Library, third floor, 212-229-6565, $25, ID must be presented at the door.
DIPPING DELIGHTS Mandler’s restaurant presents complimentary tastings of its “European-style” sausage fondue. The grilled sausages are served with cheese fondue; Gruyere, Emmetal, and white wine, or a mixture of tomatoes, onions, and peppers. Complimentary draft beer is also served. Tomorrow, 5-10 p.m., Mandler’s, 26 E. 17th St., between Broadway and Fifth Avenue, 212-255-8999, free.
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