At the beginning of this month, we finally got to host our first dinner – something that we’ve been wanting to do for a long time.

When we first sought out to host regular dinners, we wanted them to have a theme, so we thought — what better theme to inspire the food than the season? Every season is unique and brings with it a whole range of different tastes, textures, and smells. Hosting a dinner in which we would create a unique experience and tasting menu for each theme seemed like the perfect way to celebrate each season. Thus, our idea for our seasonal dinners was born.

Now the next question to ask ourselves was – where do we host it?

We looked into event spaces all over the city for a while, but everything seemed way too expensive and too small of a space to really make it worth it for us and the kind of experience we wanted to provide to our guests. It wasn’t until we were considering our last options for event spaces in Manhattan one night while sitting out living room couch that we took stopped and tool a look around that we thought “You know what? This is almost the exact same size as all these event rental places we’re looking at. Why don’t we just do it our apartment?”. That way we wouldn’t be rushed out of a space and it would feel much more inviting to invite people into our OWN space, so that our guests could be treated like friends and family that they were.

A lot of planning, a lot of trips to Crate & Barrel, and a lot of help from Amazon later, we finally welcomed everyone to our home on November 9th to celebrate fall with a 5-course all-vegan tasting menu that we created, accompanied by a wine tasting and some homemade non-alcoholic drinks. The evening kicked off with some sparkling cava (a little shout-out to Ariana’s home country of Spain!) and some homemade vegan cheese with toasted bread.

Seasonal Fall Dinner 2019 Menu

Apple maze salad with Brussels and candied pecans

paired with Barrika Basque Cider (Guetaria, Spain)

Corn caldo, seaweed, Morita chili oil, and epazote

paired with Bourgogne Aligoté, Paul Pernot 2017 (Burgundy, France)

Squash duo with sweet peppers and sigil p’ak cream

paired with Pipeño País, “Portezuelo”, Louis-Antoine Luyt 2019 (Maule, Chile)

Fall mushroom epiphany

paired with Aglianico “Zi Filicella,” Ciro Picariello 2013 (Campania, Italy)

Fig mousse

paired with Chinese Oolong tea

 

 

We were so humbled and thrilled to have our friends come out for our first hosted event.

Thanks to everyone how came, your support and love means so much to us.

Here’s to many more opportunities to eat — together!

We can’t wait to do this all again in winter.

– Ariana & Eduardo