Eating seafood dates back nearly 40,000 years, when Paleolithic man accidentally bit down on the sea urchin he was using as a toothbrush. Enjoy a fresh feast with this Groupon.
- $75 for a Flex Mussels cooking demo and three-course seated dinner with wine pairings (a $125 value)
On Tuesday, August 13, chef Katie O'Donnell from Flex Mussels will ask diners to help her create three sauces for mussels from her restaurant's menu, including dijon, fra diavolo, and bruschetta. Afterward, guests can douse those sauces over a three-course meal paired with wine.
The demo and dinner will be held at the Institute of Culinary Education from 6:30 p.m. to 9:30 p.m. All proceeds from general admission will go to City Harvest to help the organization achieve its goal of collecting 46 million pounds of food this year.
Flex Mussels does offer other dishes besides the eponymous bivalve, but the menu makes sure that they know their place. It's divided into just two sections: "Mussels" and "Not Mussels." The star of the show basks in the attention of more than 20 different preparations, from the Classic with white wine, herbs, and garlic, to the Maine with lobster, smoked bacon, chowder, and parsley. On this globe-spanning tour of complexly spiced broths, "nearly all stops are postcard-worthy," according to The New Yorker.
Surrounding these are supporting characters such as oysters, a lone land-based entree of chicken, and the formidable lobster roll, which layers one pound of meat with citrus aioli, celery, and lemon inside a toasted bun. Whereas the main course may feel downright continental with classic pairings of piled-high mussels and hand-cut fries—optionally spiked with truffle—desserts shuck off some of the refinement with such options as a deep-fried whoopie pie and a collection of nine flavors of donuts, just the thing for a baseball coach who wants to make each of his players feel special.
For more than 30 years, City Harvest has rescued excess food and delivered it to New Yorkers in need. This year, City Harvest will collect 46 million pounds of food from all segments of the food industry, including restaurants, grocers, corporate cafeterias, manufacturers, and farms. The food is then delivered free of charge to roughly 400 community food programs throughout the five boroughs, using a fleet of trucks and bikes, to help feed the more than one million New Yorkers who face hunger each year.