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Dining Out 1 minute 22 January 2019

Steinbeisser's Experimental Gastronomy Heads to New York City

A number of chefs and artists collaborate for a one-of-a-kind vegan dinner.

event

Dutch creative collective Steinbeisser is bringing their Experimental Gastronomy dinner to New York City for the first time May 18 and 19. It will bring together four chefs to create a "nine-course organic vegan tasting menu in collaboration with 15 artists who will craft custom cutlery and tableware especially for the occasion."

The collective was founded by Jouw Wijnsma and Martin Kullik in 2009 and the dinners started a few years later. Steinbeisser means "biting on rock" and is meant to be "a metaphor that expresses the struggle that our audience has when they come to the dinner," they share in a video from a previous event with chefs David Kinch (Manresa), Corey Lee (Benu, In Situ) and Daniel Patterson (Coi).

Steinbeisser means "biting on rock" and is meant to be "a metaphor that expresses the struggle that our audience has when they come to the dinner." (Photo by Marion Luttenberger.)
Steinbeisser means "biting on rock" and is meant to be "a metaphor that expresses the struggle that our audience has when they come to the dinner." (Photo by Marion Luttenberger.)

With the Experimental Gastronomy events, "Artists create cutlery and tableware that celebrates experimentation and the search for new ways to enjoy food," per their website. "The dinners showcase contemporary cuisine at the highest level, uniting design, gastronomy and nature."

The participating chefs for the Brooklyn dinner are Dominique Crenn (Atelier Crenn, Bar Crenn), Elise Kornack (of the now-closed Michelin-starred Take Root), Emma Bengtsson (Aquavit) and Niki Nakayama (n/naka), who are responsible for the meal that is locally-sourced and biodynamic in addition to being plant-based. The culinary team will be rounded out by Master Sommelier Pascaline Lepeltier (Racines NY) and baker Blair Marvin (Elmore Mountain Bread). Together with the artists they will explore the question, "Why do we eat the way that we do and are there other options?"

Rice with assorted condiments from Corey Lee served on a reassembled broken ceramics plate by Felt+Fat. (Photo by Eric Wolfinger.)
Rice with assorted condiments from Corey Lee served on a reassembled broken ceramics plate by Felt+Fat. (Photo by Eric Wolfinger.)

The event costs $875 per person with beverage pairings included, and a portion of the proceeds with benefit the James Beard Foundation Women’s Leadership Programs. Click here for more information and to purchase tickets.

Hero Image: "Petit Farcis" pepper and tomato from David Kinch served on a sculptured walnut spoon by Julian Watts. (Photo by Eric Wolfinger.)

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