On May 18 and 19, Steinbeisser will be partnering with the James Beard Foundation to bring renowned chefs Dominique Crenn, Elise Kornack, Emma Bengtsson and Niki Nakayama together for the New York City premiere of Experimental Gastronomy at 99 Scott in Brooklyn. Four of the best chefs in the United States will create a nine-course organic vegan tasting menu in collaboration with fifteen artists who will craft custom cutlery and tableware especially for the occasion. Experimental Gastronomy is a unique immersive experience that brings together acclaimed chefs and artists to create an exciting and radically different way of enjoying food. A portion of the proceeds from the dinners will support the James Beard Foundation Women’s Leadership Programs.
Dominique Crenn (Atelier Crenn, SF) is the first female chef in the US to earn three Michelin stars; Elise Kornack is the former chef and owner of one Michelin star Take Root in New York; Emma Bengtsson (Aquavit, NY) is the only female chef in NY to receive two Michelin stars and only the second female chef in the US to do so; Niki Nakayama (n/naka, LA) is one of the best chefs in Los Angeles, who was featured in the first season of Netflix’s Chef’s Table. The chefs will serve a nine-course plant-based (vegan) tasting menu created entirely with ingredients sourced from organic and biodynamic producers found in NY and the surrounding states.
Why do we eat the way that we do and are there other options? With this question in mind Steinbeisser explores new ways to eat mindfully. Fifteen artists will work with us to seek answers by creating new kinds of cutlery and dishware that disrupt the conventions of dining. These unique pieces made from materials such as clay, cotton, metal, paper, and wood, will enrich the dining experience in the most unexpected way. The artworks will be exclusively for sale at the dinners and on jouwstore.com.
Cutlery: Jaydan Moore, Joe Pintz, Julian Watts and Melissa Gamwell.
Dishware: Adam Knoche, Casey Johnson, Doug Johnston, Erica Iman, Jeffrey Clancy, John Shea, Linda Lopez, Myung Urso, Nick Weddell, Thomas Barger and Zoë Powell.
Master Sommelier Pascaline Lepeltier is one of the partners at Racines NYC and former beverage director of Rouge Tomate NYC, where she built one of the world’s best wine lists. Pascaline will be in charge of the pairings, focusing entirely on organic, biodynamic and natural beverages from the US.
Blair Marvin is the co-owner and baker at Elmore Mountain Bread, a wood-fired micro-bakery and stone-ground flour mill located in Elmore, Vermont. Blair will be creating unique sourdough breads made entirely from organic and regionally sourced wheat and specialty grains.
Discreetly located in a historic warehouse at the intersection of East Williamsburg and Bushwick, 99 Scott Studio is a space for engaging conversations across creative disciplines. The light-filled, fully renovated, industrial space features 20-foot-high ceilings, and over 18,000 square feet of thoughtful-design. 99 Scott hosts a wide array of cultural events, aiming to drive creative thinking and leave space for collaboration, making it the perfect spot to host Steinbeisser.
The James Beard Foundation
The prestigious James Beard Foundation will be partnering with Steinbeisser for the NYC premiere of the Experimental Gastronomy project. Dedicated to creating a world in which everyone has access to wholesome, delicious and sustainably produced food, the Beard Foundation is proud to partner on this unique event. A portion of the proceeds from the dinners will support the James Beard Foundation Women’s Leadership Programs.
Price: nine-course tasting menu incl. alcoholic or non-alcoholic pairings $875
Dates: Saturday, May 18, 2019 and Sunday, May 19, 2019, at 6:30pm
Location: 99 Scott, 99 Scott Avenue, Brooklyn, NY
Ticket sales: start on Tuesday, January 22, 2019, at 7:00am EST
All reservations are non-refundable and must be made in advance
A special thank you to our partners: 99 Scott, James Beard Foundation and Demeter USA.