Emma Bengtsson 
Niki Nakayama 
Dominique Crenn 
Elise Kornack
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 15 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 form the dinners will support the James Beard Foundation Women’s Leadership programmes.
Dominique Crenn of Atelier Crenn 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 of Aquavit, New York is the only female chef in New York to have two Michelin stars and only the second female chef in the US to do so while Niki Nakayama of n/naka in Los Angeles was featured in the first season of Netflix Chef’s Table.
It is held The purpose of Steinbeisser is look at why we eat the way we do and to look for other options. 15 artists will work together to seek answers by creating new types of cutlery and dishware that disrupt the conventions of dining. These unique pieces made from materials like clay, cotton, metal, paper and wood will enrich the dining experience in the most unexpected way. The artworks will be on sale at the dinners and on jouwstore.com
The artists creating the cutlery are Jaydan Moore, Joe Pintz, Julian Watts and Melissa Gamwell. Those creating the dishware are Casey Johnson, Doug Johnston, Erica Iman, Nate Mell from Felt+Far, Jeffrey Clancy, John Shea, Linda Lopez, Myung Urso, Nick Weddell, Thomas Barger and Zoe Powell.
Master sommelier Pascaline Lepeltier, one of the partners of Racines NYC and former beverage director of Rouge Tomate NYC will be in charge of the pairings, focusing entirely on organic, biodynamic and natural beverages from the US.
Blair Marvin, the co-owner and baker at Elmore Mountain Bread, a wood-fired micro-bakery and stone-ground flour mill in Elmore, Vermont will be in charge of creating unique sourdough breads made entirely from organic and regionally sources wheat and specialty grains.
The event is organised in a space that is 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.
Reservations: The price for the nine-course tasting menu including alcoholic and non-alcoholic pairings is $875. Details and bookings can be found here.
Leave a Reply