UPCOMING: 21 YEARS OF ART21
We're thrilled to partner with Art21 to celebrate 21 years of inspiring a more creative world through the works and words of contemporary artists around the world.
NEW YORK MAGAZINE
Featured in the Spring/Summer 2018 issue of New York Weddings Magazine.
Inside: Black sesame cake + passionfruit juice + black sesame buttercream + fresh strawberries + black ganache + sesame brittle
OUTSTANDING IN THE FIELD
We were invited to collaborate with the visionaries behind Outstanding in the Field and chef Tylor Boring to create a seasonal, farm-focused final course for 125 guests on the roof of the world's largest rooftop soil farm.
In severe contrast to the muddy vegetable-growers seated at the table, platters of desserts paraded across the earth to celebrate hardworking farmers, their diverse lands, and their exceptional harvests.
Menu: Green tomato upside down cake + green tomato caramel + shiso leaf + rosewater + pink peppercorn ice cream + jasmine + rose sugar
Large climbing volume and route holds to build brand awareness for Brooklyn Boulders as they celebrated their second anniversary in Queensbridge, New York.
Inside: Almond, hazelnut, and pistachio cake + apricot buttercream + dark chocolate chunks. The best version of trail mix.
EMMA'S TORCH REFUGEE BENEFIT
Emma's Torch empowers refugees through culinary training in New York City. With partners like the International Rescue Committee, CWS, and the NYC Refugee & Immigrant Fund, Emma's Torch provides refugees with free culinary training, ESL classes, and interview preparation.
To help raise funds for a new, expanded kitchen space, we created Ya Hayati Cookies, a riff off of Persian Love Cake, to share at their benefit dinner - prepared entirely by graduates of the program.
They tasted even better alongside the powerful words of Chefs Julia Turshen and Claus Meyer as we joined in the idea of food for change.
NEW YORK CAKE SHOW
Gold medalist at the 2016 New York Cake Show.
With a theme as open as "New York," we sent some much-deserved love to our real New York home of brownstones, bodegas, and immigrants.
NEW YORK MAGAZINE
Featured in the Fall 2017/Winter 2018 issue of
New York Weddings Magazine.
Inside: Fuchsia beet cake + beet buttercream + carrot caramel drips
WORLD REFUGEE DAY
After traveling solo through East Africa to cook and eat with tribespeople, internally displaced persons, refugees, and subsistence farmers - we gathered in New York City to share stories from across the region.
Mango and sweet potato squares from porters-turned-friends in the
DR of Congo
Hibiscus date pudding from the best pastry chefs in Zanzibar
Banana cake with caramelized pineapple cooked atop a charcoal burner in the mountains of Rwanda
WES ANDERSON STYLED SHOOT
There's nothing like working with a team to conceptualize a shared vision - especially when that team is made up of ladies like Modern Rebel + Co, Karen Obrist Photography, Indy Faso Florals, and so many others.
We took inspiration from the vibrant color-blocked patterns of the 60s mod movement to create this bold, geometric cake that celebrates
Inside: White cake with striking color-blocked buttercream
**Full press shoot to be released this spring
Photo credit: http://karenobristphotography.com
HUMAN HANDS ALBUM RELEASE
A multi-sensory art installation featuring an edible mobile, and twelve interactive tasting components.
We welcomed guests to an alternate world via a choose-your-own-adventure dessert course in the elevator, and Sleep No More dancers twirled into the room carrying styrofoam human heads skewered with 100 desserts that skillfully paired with Yola Mezcal.
Meanwhile, 14 human hands mastered 244 keys and 25 strings in a
debut record performance.
All desserts were presented as blind tastings.
NEW MUSEUM + MET BREUER
The Director of the New Museum and a talented curator asked for a recreation of this art piece by Marcel Duchamp to celebrate the 92nd birthday of Calvin Tomkins, an esteemed New Yorker art critic and expert on the 17 existing replicas of this original piece from 1917, titled "Fountain".
Inside: Funfetti cake + vanilla buttercream. Classic for the classy.
NELLY BEN HAROUN STUDIOS + A/D/O
A watercolor, calligraphy, and gold take on Maslow’s Hierarchy of Needs, featured at a design seminar examining mankind's history and interaction with food as a socio-political tool.
Inside: Citrus cake + grapefruit curd + tart lime powder buttercream + star anise/pink peppercorn meringue.
A COUNTRY OF IMMIGRANTS
Brooklyn Grange Rooftop Farm decided that their annual Independence Day party would celebrate our diversity.
We decided to make desserts from the five countries that bring the most immigrants to the United States and start a real conversation.
1. Mexican alfajores - dulce de leche cookie sandwiches
2. Chinese mochi cakes - in matcha + black sesame
3. Indian shrikand - strained Greek yogurt spiced with yellow saffron, black cardamom, floral rosewater, green pistachios, + pomegranate seeds
4. Filipino ginataang halo halo - coconut cream, purple and orange sweet potatoes, taro root, tapioca pearls, hand-rolled mochi balls, sweet jade herbal jelly, and shredded jackfruit
5. Caribbean cornmeal pone - a cross between cake and pudding with black rum and rich spices
BORN FREE AFRICA + CONVERSATE
We've had the pleasure of working with Conversate on many discussion-based dinners across New York over the last few years. Two of those have been African-inspired meals, complete with table-side hand washing beforehand and pounded yam. We were thrilled to share the table with the huge minds and change-makers from Born Free Africa, and it was a joy to share a bowl of groundnut stew together in Midtown.
Avocado + pineapple salad
West African braised chicken
Rice + fufu/ugali
Masala chai tea
Warm spiced banana
BLACK IRIS TATTOO
Witchy custom creation for renowned tattoo artist Anka Lavriv to celebrate the opening of Black Iris Tattoo's new location.
Sugar-crafted black irises, branchy twigs, dead leaves, black brambleberries, and dried seed pods over texture, texture, texture.
Inside: Rich chocolate spice cake + cinnamon syrup + chili buttercream. Dark through and through.