Catering Archive, 2019-2020
Intentionally sourced food, carefully made and served.
Sustainable Brooklyn x Mara Hoffman
Menu:
Theme and inspiration: The Earth, and comfort that comes from being grounded.
Food sponsored by The Wally Shop
Vegan curried chickpea and black bean salad with orange cilantro dressing on a bed of brown rice, sourdough bread drizzled with oil, herbs, and balsamic vinegar, and a green cruciferous salad with red cabbage, shredded brussel sprouts, kale, onions, and curried ginger dressing.
Sustainable Brooklyn x kinfolk
Menu:
Food sourced from Union Square Greenmarket, Rise and Root Farm, and Tremblay Apiaries Honey Farm
Theme and inspiration: Inspired by things that fly in the air.
Homemade vegan ice cream made with roasted bananas, vanilla, and cinnamon. Honey olive oil cake with rose petals, and banana bread infused with jasmine tea and lavender, topped with crystallized edible flowers from Rise and Root farm.
Black Girl Magik X VIP DINNER X KIA DAMON
Menu:
Food sponsored by Green Hill Food Co-op, and sourced from Union Square Greenmarket, Greenmarket Co.: Peaches, mixed greens from Radical Farms, garlic, shallots, and edible flower ice cubes Rise and Root Farm.
Theme and inspiration: Summer romance.
KD: Fried chicken, okra, rice pilaf.
TJ: Mixed green salad with kale, mixed greens, fresh onions with homemade peach dressing, edible flower ice cubes in wine, roasted artichokes with heirloom cherry tomatoes, and roasted garlic
LUNYA GRATITUDE DINNER
Menu:
Partnership with Integrated Nutritionist Selena Ayala, Registered Dietician Tracy Lockwood Beckerman, and holistic nutritionist Shauna Faulsi.
Food Sourced from Union Square Greenmarket: S&SO Farm.
Theme and inspiration: Light and darkness,
in relation to human emotions, and embracing each side.
Vegan roasted curried kuri squash soup, with dragon carrots, onions, garlic, red and yellow bell peppers, coconut milk and cream, topped with smoked paprika, pumpkin seeds, and dried fennel seeds.
NYCNEN Race + Research: Bias in Nutritional Research x Columbia University
Menu:
Soft boiled eggs topped with sea salt, pepper, smoked paprika, olive oil, and spinach, multigrain bread with fruit jams, lemon curd, and jellies, an assortment of fruit: blood oranges, kiwis,
mandarin oranges, and green apples.
THE SOLUTIONS PROJECT X NATIVE RENEWABLES X Mara Hoffman
Menu:
Food sourced from Union Square Greenmarket:
Luna Family Farm, Kimchee Harvest
Sweet and savory breads: miche, wheat sourdough, fruit and nut loaf from Bread Alone, topped with choices of lavender goat cheese, cream cheese, vegan cream cheese, and berries.
The savory breads were topped with vegan cream cheese, goat cheese, or original cream cheese, sliced heirloom tomatoes, fresh kimchee, honey, and arugula.
Humble side bowls of raspberries, blackberries, and grapes