mofad mofad

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Museum of Food and Drink  MOFAD is a new kind of museum that brings the world of food & drink to life with exhibits you can taste, touch, and smell. Open Friday-Sunday 12PM-6PM

Yesterday Heston Blumenthal (@hestonology), a world renown chef and a pioneer of multisensory cooking, visited @mofad to learn about our approach to experiential food education. We spent hours sharing stories and ideas and we are looking forward to cooking up some exciting plans together in the future. 🔬🥡#foodisculture

Tomorrow we are launching our after hours dining experience and exhibit “Knights of the Raj NYC,” a unique immersive art and food collaboration with @soulcityarts that captures the beautiful story of the Bangladeshi people, who brought curry to the New York City food scene. Experience a three-course of Bangladeshi cuisine while getting a deeply emotional insight of immigrants on their American Dream. On show July 20th through August 5th! For tickets clink link in bio👆hurry, seats are limited 🇧🇩

Swipe right to see today’s Lab’s Lab program. Former intern and current Visitor Services Associate Dressler Parsons (@dresslerparsons) put together her research on Chinese egg tarts and presented it today at @mofad! We learned how this popular pastry was influenced by the Portuguese seeking to trade at the world’s most influential port at that time — Guangzhou. Watch our live footage for the whole lecture! For more information on our programs visit mofad.org/series/ 🥚🍰#foodisculture

Join our after hours dining experience and exhibit “Knights of the Raj NYC,” a unique immersive art and food collaboration with @soulcityarts that captures the beautiful story of the Bangladeshi people, who brought curry to the New York City food scene. Experience a three-course of Bangladeshi cuisine while getting a deeply emotional insight of immigrants on their American Dream. On show July 20th through August 5th! For more information and tickets clink link in bio👆hurry, seats are limited🇧🇩

Stop by @mofad for this month’s new tasting- Stir Fried Oysters with Black Bean Sauce! This recipe is courtesy of Chef Edward Huang of @zailainyc, and it’s #delicious! #foodisculture

Make your own raw bar this summer with fresh Long Island oysters! Here’s how to shuck them:
1. Safety first. Wear gloves and create a non-slip surface by laying down a kitchen towel and by wrapping your hand into a towel as well.
2. Using an oyster shucking knife in the other hand, place the tip of the knife at the base of the hinge. Wiggle the knife in, twist it using pressure, lift the knife upwards or twist to open it. This might be a bit of a workout! 💪
3. Once the hinge is open, slide the knife through the shell to open it completely. Make sure your oyster does not smell badly.
4. Gently scrape off and enjoy with a dressing or cooked into a stir-fry! Always keep oysters chilled. #foodisculture 🐚

Miso goes beyond miso soup. Join us Thursday, July 12th at 6.30pm to learn about the multitudes of miso with Bessou (@bessounyc), a NYC restaurant with a modern take on Japanese comfort food. Explore the superfood with Executive Chef Emily Yuen (@chefemilyyuen) and owner of Bessou, Maiko Kyogoku (@mkyogoku) with food writer and radio host Akiko Katayama (@akikok99nyc) of @heritage_radio! Are you getting hungry? Because we are! Ticket link in bio 👆
📸: @_pcq #foodisculture

For the month of July we are showcasing a dish by Chef Edward Huang of @zailainyc — stir-fried oysters with black bean sauce!🐚🍚 Zai Lai is a casual homestyle Taiwanese all-day eatery serving family favorites including rice bowls, noodles and street eats. Chef Edward cherished family dinners growing up and hopes his food will make people feel the same comforting nostalgia, “a simple meal served with love and care can nourish our lives.” Come to @mofad during the month of July to see some serious wok hei skills and taste this amazing Summer dish! #foodisculture

From Palace to Table: A Brief History of the Duck Press. Today we had our first Lab’s Lab — a new series of public programs by @mofad — about the history of the duck press lead by our executive chef John Hutt (@crasstafarian) and curatorial associate Jean Nihoul (@nihoulj). We took a deep dive into the history, preparation and techniques used in this theatrical and dramatic dish! We want to thank all our patrons for making our first Lab’s Lab such a special event! Tap the link in bio to sign up for our newsletter to stay up to date for future programs!🦆 #foodisculture

Summer is officially at @mofad as we serve Chop Suey Sundae! A historical phenomenon in Chinese-American cuisine, Chop Suey made it to the dessert menu, first appearing in 1903, only having “jumbled ingredients” as a common denominator with the entrée dish. Swipe right to read more about the history of Chop Suey ➡️
Our Chop Suey Sundae is a scoop of organic vanilla ice cream, lychee, jackfruit, fresh whipped cream with strawberry powder and, of course, a maraschino cherry and fortune cookie 🍨🍒🥠 #foodisculture

It’s the last weekend to come to @mofad and enjoy a dish by Chef Erick Sison of San Francisco’s Tonga Room (@tongaroom), the delicious soft shell chili crab, a true Summer delicacy 🦀
Link to tickets in bio👆
#foodisculture

Today we joined Chef Benjamin “BJ” Dennis (@chefbjdennis) and the Brownsville Community Culinary Center (@brownsvilleccc) to celebrate Juneteenth, a holiday commemorating the announcement of the abolition of slavery in America on June 19th, 1865. The chef served traditional Gullah food: “It’s all about culture. Gullah is my culture. You are going to taste the food of the African Diaspora.” Check out our Instastories to see the beautiful menu. Click the link in bio to find out more about the Brownsville Community Culinary Center. #foodisculture

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