22 Hours in Balthazar; Guest Chefs at The Spotted Pig

SOHO — Do not miss the Times magazine's story "22 Hours in Balthazar," which covers how raw ingredients come into Keith McNally's restaurant, and get turned into delicious French food consumed by its guests. Author Willy Stanly writes: "During the busy season — roughly fall Fashion Week to Memorial Day — the restaurant spends $90,000 a week on food to feed some 10,000 guests." The article includes a great video about French fry production. [NYT]

WEST VILLAGE — Tomorrow night, The Spotted Pig will host Taylor Boetticher and Toponia Miller of San Francisco's Fatted Calf. They will prepare some food from their new book In The Charcuterie, and those dishes will be offered a la carte. And on Saturday night, Gabriel Rucker of Portland Le Pigeon will also cook some dishes from his new cookbook, and they will also be served in the dining room a la carte. Tables are available on a walk-in basis, and these dishes will be served alongside the regular Spotted Pig menu. [EaterWire]

WILLIAMSBURG — The Wythe Hotel will host a Halloween party on October 31 with record label Ghostly International. The event will feature two floors of live performances, DJs, video installations, cocktails, treats, and surprises. Costumes are required. Tickets to the event are $15. [EaterWire]

BOOK CLUB — Eater National has a sneak peek at Mast Brothers Chocolate: A Family Cookbook by Rick and Michael Mast. The book tells the story of how the Mast Brothers got into the chocolate making game, and how they attracted the attention of chefs like Thomas Keller (he wrote the forward). Check it out. [Eater National]
[Balthazar by Krieger]