The Feast Feast

highlandsdinnerclub: THANK YOU JARED AND DESIGN COMPENDIUM FOR...

Wed, 20 Oct 2010 10:39:38 -0400

THANK YOU JARED AND DESIGN COMPENDIUM FOR COMING THROUGH IN THE CLUTCH TO EXECUTE GRAPHIC DESIGN ON THE FEAST FEAST (HDC11) MENU.

open data . food systems . people: Why a Feast Feast?

Wed, 20 Oct 2010 10:38:52 -0400

open data . food systems . people: Why a Feast Feast?:

dhgisme:

Meet your Feast Feast food community (above).

Innovations at the table are rebuilding community and creating models for innovation across a wide range of disciplines.

The Feast Conference brings together some of the world’s greatest innovators from across industries and society to…

Woodside Bakehouse Pies at The Feast

Wed, 20 Oct 2010 10:38:16 -0400

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?

Chapoutier Wines at The Feast

Mon, 11 Oct 2010 11:11:21 -0400

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/

Salut!

Brooklyn Grange: Sourcing Dinner from NYC

Thu, 07 Oct 2010 12:17:42 -0400

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/ )

The Brooklyn Grange: NYC’s Biggest Rooftop Farm from SkeeterNYC on Vimeo.

Sustainable Party: Making The Feast Dinner a Near Zero Waste Event!

Wed, 06 Oct 2010 10:11:00 -0400

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!

The Noble Rot: Pouring at The Feast

Tue, 05 Oct 2010 11:00:00 -0400

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!

Cathy Erway at The Feast Feast!

Mon, 04 Oct 2010 09:33:22 -0400

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:

www.noteatingoutinny.com

www.lunchatsixpoint.com

www.theartofeatingin.com

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).

Parlay's "Feast" Wine and More at The Feast!

Mon, 04 Oct 2010 06:49:27 -0400

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.

Who’s Parlay?

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

Highlands Dinner Club Brings Us a Feast

Fri, 01 Oct 2010 12:40:28 -0400

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

We are excited about the opportunity to be joined by Luisa...

Wed, 29 Sep 2010 02:11:24 -0400

We are excited about the opportunity to be joined by Luisa Gloria Mota-Velasco, Co-Founder and Creator of Saints at Factoría de Santos, for a pre-launch tasting of Mezcal San Honesto.

Factoría de Santos is a group of young entrepreneurs who create saints to raise awareness and positively inspire the person who prays.

The Mezcal San Honesto project is trying to help families of Mexico who have been producing traditional organic Mezcal for over 300 years; and are in danger of disappearing. This project’s aim is to save this honest tradition from getting lost and show it to the world.

Mezcal San Honesto is made from Sierra Negra agave from the mountains of San Juan del Río, Tlacolula, Oaxaca. It was covered in an underground conic stone-oven on Monday September 29, 2008 (new moon’s day) in Los Danzantes Distillery in Santiago Matatlán, Oaxaca. It was ground with a millstone by José and el Zabache (the mule) and was organically fermented with the help of classical music. It was distilled and refined in a cooper still and was finished in October 30, 2008 with a total of 215 liters 49% alc.vol.

Meet Mike Lee, founder of Studiofeast. “Studiofeast is an...

Wed, 29 Sep 2010 01:30:56 -0400

Meet Mike Lee, founder of Studiofeast.

“Studiofeast is an invitation only culinary collective that focuses on
creating new gastronomic experiences. Our events are a platform for
new ideas in dining and we express ourselves through our food and
social gatherings. Above all, we’re firmly rooted in the spirit of fun
and the pursuit of a great time.”

via bobonyc: Plate to Gate dinner at Brooklyn Grange rooftop...

Wed, 29 Sep 2010 00:42:54 -0400

via bobonyc:

Plate to Gate dinner at Brooklyn Grange rooftop farm.

Patrick Connolly of Bobo Guest Chefing at The Feast Feast!

Mon, 27 Sep 2010 16:03:00 -0400

We’re super excited for all the amazing people getting involved in creating a true Feast Feast!

Among them, our first update is that Guest Chef from Bobo, Patrick Connolly will be serving up some amazing seasonal dishes.

A bit about Patrick, his seasonal menus showcase our region’s best ingredients, in dishes that range from soulfully simple to those bursting with creativity. Patrick was previously the chef at Radius in Boston where he won the James Beard Award for Best Chef North East in 2008.

Bobo is a special treat, not only known for its amazing menu but their dinner parties and creative series like the Plate to Gate series of meals that take place at local  farms.

Inspired by the joy of having friends over for dinner, bobo was opened in the fall of 2007 by Carlos A. Suarez in a century-old Greenwich Village townhouse. We’re excited to have them bringing all of our friends together over some amazing food by chefing at The Feast Feast on October 15th!

For more about Bobo, you can check out their blog at bobonyc.tumblr.com