We love sitting around the table with friends, a pint of ice cream and delicious pie. We knew that Sarah Peltier of Woodside Bakehouse and Jables of the Goddamn Cobras were just the people to fill you up with goodness.
Woodside Bakehouse is an organic, vegan bakehouse in Woodside, Queens. All goods are handmade with care using local ingredients when possible, and sustainable practices. They are a small company happy to provide the New York area with healthful and delicious options.
We make videos, eat, travel, write, play music, live & create together. We believe in the power of collectives to teach each other new skills & experience life as a unit. We believe in a better future where people are respected by their countries, governments & peers and respect their surroundings in return. We believe in the power of technology to show our way of life to others, in hopes of inspiring them to reduce their carbon footprints, and take a permanent step toward making the world a better place.
Cobras eat locally, act locally, live locally, and dream globally. Or do we? When the hell are we turning our house into a self sufficient machine? Bike for an hour each morning to power our showers? Bike for an hour each night to power our laptops to watch movies? Where the hell are our glass lanterns & candles for winter nights after 6pm? Where the hell are our solar panels? Why hasn’t our backyard been turned into a greenhouse? Why aren’t we raising goats?
Cobras eat locally, act locally, live locally, and dream globally.
Or do we? When the hell are we turning our house into a self sufficient machine? Bike for an hour each morning to power our showers? Bike for an hour each night to power our laptops to watch movies? Where the hell are our glass lanterns & candles for winter nights after 6pm? Where the hell are our solar panels? Why hasn’t our backyard been turned into a greenhouse? Why aren’t we raising goats?
We like to bring a little class wherever we go, so we thought we’d bring a little french fusion into the sustainable innovation scene. Et voila, we present to you, the participation of Chapoutier wines at The Feast Dinner!
Michel Chapoutier is one of the most highly regarded winemakers in France. Since taking over his family firm in 1990 at age 26, Michel Chapoutier has transformed the winery into the leading Rhône Valley producer. He combines the modern and the traditional: crusading for biodynamic winemaking, while expanding operations around the globe and experimenting with cutting edge winemaking techniques.
The Noble Rot will of course be taking us through a taste of these exquisite wines. Come raise your glass with us by registering here: http://thefeastfeast.eventbrite.com/
We like local food, and you can’t get more local than the roof above our head. Which is why we’re pumped to be sourcing ingredients for The Feast dinner from the beloved folks at Brooklyn Grange:
Brooklyn Grange is a commercial organic farming business located on New York City rooftops. We grow vegetables in the city and sell them to local people and businesses. The goal is to improve access to very good food, to connect city people more closely to farms and food production, and to make urban farming a viable enterprise and livelihood.
Our one-acre (40,000 square foot) farm in Queens is made up of roughly 1.2 million lbs of soil and over 20,000 linear feet of green roofing material.
Although we function as a privately owned and operated enterprise, Brooklyn Grange is community oriented and open to the public. School groups, families and volunteers are welcome to visit, participate and learn. This is a green space that contributes to the overall health and quality of life of the community, bringing people together through green business and around good food.
Our first farm is located at 37-18 Northern Boulevard, in Long Island City Queens. Our goal is to put more farms on roofs throughout New York and beyond, and grow more food, train and employ more farmers, and improve overall quality of life in the city.
Check out this video all about them and come taste it for yourself on October 15th at The Feast Dinner! (You can register here at HTTP://THEFEASTFEAST.EVENTBRITE.COM/ )
We tend to stockpile lots of stuff for big parties and things like disposable dishware has made it all too easy to just throw things away once the fun is over. Obviously, that doesn’t just magically go away (not a party for the planet).
Which is why we’re super excited to have Sustainable Party stepping in to make sure our party is fun from start, to finish, to compost to start it all over again!
A bit about Sustainable Party:
Sustainable Party is an online resource for biodegradable tableware, eco-friendly party supplies, and tools for greening any event. For the second year in a row, Sustainable Party has partnered with The Feast to make it an almost-zero-waste event. This year, the founders of Sustainable Party are also working with the new Feast Dinner to make it zero-waste. Sustainable Party helps educate the kitchen and maintenance staff as well as dinner participants, making sure all are aware that food and food scraps can be composted rather than landfilled, and that their Sustainable Party biodegradable tableware - made from steamed leaves, corn plastic, and waste sugarcane known as bagasse - can be used as a substitute to disposable, wasteful tableware made all-too-often from toxic and non-renewable sources. The Feast, The Dinner, and Sustainable Party believe that there’s a way to go green, and to postively impact the environment and society that we live in, while also encouraging celebration and sparking innovation. The Feast was one of Sustainable Party’s first clients - and has helped them spread awareness of the existence of the innovative Sustainable Party biodegradable tableware, and their resources to green events and increase composting - spreading the idea of respecting the environment even during a party - among the tech-savvy and young entrepreneurial crowd.
They’ll be providing all the dishware, cups, cutlery for the evening, making The Feast Dinner a near zero waste event — it’ll just be up to you to make sure you clean your plate but with all our delicious chefs, we’re not too worried about that!
Check em out at: http://sustainableparty.com/ for all your susty party needs!
What’s a Feast without libation!? But just like The Feast Conference, we’re all about curation, which is why we’re thrilled to have The Noble Rot pouring all our amazing wines at The Feast Dinner.
Dubbed by Tasting Table as “a new form of clandestine drinking,” The Noble Rot hosts events in unique, often private locations. Re-envisioning the traditional wine tasting as a more approachable experience, guests indulge their curiosity of wine in a convivial social atmosphere. Replete with live entertainment, full-bodied banter, and tannic-laden knowledge, The Noble Rot is: Jonny Cigar, a Self-Appointed Master Sommelier and Brian Quinn, a State-Certified Absolute Gentleman.
Check them out at www.thenoblerot.com and get ready to raise your glasses!
Ok, we realize we’re asking you to come out to this dinner, but the reason we love Feasting isn’t because it’s eating out but because we’re bringing together amazing people together over something everyone on this planet shares — good food and great company (trust us, if we could fit you in our living room, we would).
Which is why we’re thrilled to have Cathy Erway, Author of “The Art of Eating In” as part of The Feast Feast!
A bit about Cathy:
Cathy Erway is the author of The Art of Eating In: How I Learned to Stop Spending and Love the Stove, based on her two years of survival without restaurants or take-out, and her blog, Not Eating Out in New York. She hosts the weekly podcast, Let’s Eat In, on Heritage Radio Network and is a co-founder of the Hungry Filmmakers food documentary screening series. She keeps chickens and grows vegetables on a rooftop in Brooklyn, and writes about cooking communal meals from the garden at Lunch at Sixpoint.
Some link love here:
So come on over and join us for a meal (we’ll give you a beer cozy if that’ll make it feel more like home).
When we heard Parlay had a “Feast” wine, we flipped and knew we had to have them at The Feast Feast! We know, summer’s over, but it’s always beautiful to spend a bit of time basking in the afterglow and, most importantly, celebrating.
Parlay Winery produces limited production wines from Northern California’s Sonoma County region. Their current releases include a Sauvignon Blanc and two styles of Rosé.
Casey and Kahlil the husband and wife team behind Parlay, are passionate about providing approachable, delicious reasonably priced wines.
Kahlil and Casey currently reside in Fort Greene, Brooklyn and embrace their unique opportunity to bring part of California’s homegrown bounty to Brooklyn, the heart of high-quality artisanal cuisine.
“From Sonoma to Brooklyn we have found ourselves enjoying wine on roof decks, great lawns and small boats. So when the chance came to produce our own, we combined our zest for living, artisanal winemaking and some of the finest grapes from Sonoma County to create these tasty wines for you.”
-Kahlil and Casey
Their story is one that fits with The Feast as wonderfully as their Rosé does with a summer day. Starting the company after the financial crisis, they chose the name because they wanted to take the opportunity to Parlay their skills and passion into something beautiful and celebratory. We’re excited to have them joining us to create an experience as fitting as their namesake.
Parlay is currently available in New York, California and can be purchased on their website www.parlaywine.com
The Highlands Dinner Club has been stepping it up for The Feast Feast helping us organize, curate, plan and generally making The Feast Feast happen. Not only that, they’ll be making some deliciousness happen too.
The Highlands Dinner Club is a mobile culinary and social laboratory that offers friends, new and old, a chance to collaborate, invent and produce public food events highlighting local farms, purveyors and seasonal ingredients. HDC is a medium for creative interaction and an incubator for kitchen experimentalism that pushes the boundaries of culinary expression. It is the brainchild of LIMN ARCHITECTS, an architectural and creative design firm practicing in increasingly diversified markets and contexts, including but not limited to: regenerative architecture, urban agriculture, sustainable food systems and social enterprise and innovation.
The convergence of architecture and agriculture is a fundamental source of inspiration for Benjamin Walmer, the co-founder of LIMN Architects. Benjamin hails originally from the rural region of Adams County, Pennsylvania, outside of the historic town of Gettysburg. He comes by his passion for farming and food naturally – he is from a family of fourth generation fruit growers. While growing up, he split his time between the different worlds of Pennsylvania farm life and life in the Washington DC suburb of Arlington Virginia. This twin exposure to alternate environments now informs Benjamin’s distinct sense of place and the interconnectedness of natural and built environments and inspires him to re-define and expand people’s notions of home and space and food.
With his background in agriculture and culinary experimentation, Benjamin brings a unique perspective to his work as an architect. “Positive manipulation of fundamental patterns is at the heart of creativity,” says Benjamin. “And whether in the form of culinary, design or social collaboration, LIMN and HDC are ever intent on synthesizing ideas in order to elevate the experience of the end user.”
The Highlands Dinner Club brings compelling people together to cooperatively interact through the fundamental process of planning, preparing and sharing a meal.
We dig food. We dig wine (and beer). We dig the craft. We dig (agri)culture. We dig people. We dig places. We dig ideas. We dig experimination. We dig a good laugh. FOOD MAKES FRIENDS