A Taste of New-York History is a carefully curated collection of specialty foods by local independent producers available in the Museum Store. The choice selection exemplifies a farm-to-table ethos and contributes to the larger story of American History told at the New-York Historical Society. Friday Night Bites is a new series of evening events, free to the public, to be held in the New-York Historical Society Museum Store. On select Friday Nights we’ve invited local food makers to come and tell the story of their business, their food making process and to offer tastes of foods and drinks made using their creations.
To RSVP, please e-mail firstname.lastname@example.org
Sfloglini is the Brooklyn-based enterprise of chef and restaurateur Steve Gonzalez and partner Scott Ketchum. Gonzalez trained in the art of hand-made pasta in kitchens in the US and Europe. Sfoglini makes small batch, freshly extruded pastas from the finest organic semolina flour produced in America. They use traditional bronze molds to give their pasta a textured, porous surface (allowing sauce to cling) and they air dry it at low temperatures to preserve the most nutrition and flavor. They also produce numerous seasonal pasta flavors, including their everything-bagel fusilli.