PARK SLOPE — Finger on the Pulse is launching a series of events called Bar Food Blowout, where they invite various chefs to prepare their version of bar food. The first Blowout takes place at Pork Slope on Tuesday, October 8, with chef Robby Cook of Morimoto. It's $20 for beer and a plate of food, and tickets are available online.
GOWANUS — Frankies Spuntino just announced that it will partner with the Brooklyn Whole Foods, which is set to open on Third Avenue later this fall, to sell a few different baked goods. The Franks will offer coconut cream pie, banana cream pie, and ricotta cheesecake either whole or by the slice, only at the store's Brooklyn location. [EaterWire]
FOOD FESTS — Sherryfest 2013 takes place this weekend, from October 5 through 8. Pearl & Ash, Manzanilla, Maysville, Hearth, and Northern Spy Food Co. will all host sherry dinners, plus a series of seminars and tastings will take place at Astor Center. For a full schedule and to make dinner reservations, visit the event's website. [EaterWire]
TIPPING DEBATE — A number of chefs and restauranteurs weigh in on the gratuity debate over on Eater National, including City Grit's Sarah Simmons and Jim Meehan of PDT. On her decision to stop accepting gratuities, Simmon's says "I'm just hoping that it is going to create a shift and enable me to bring on better service staff that increases the experience so much that it drives revenue long-term versus having to make our dinners more expensive" [~EN~]