Amazing video from Tripfilms.com

Our friend Kelley Ferro from Tripfilms.com created this amazing video of her experience at one of our Thursday's at Worth St. It was a chilly day in December, but we had such an amazing time with them.

Please enjoy and let us know your thoughts!

Cinco de Mayo - Event Menu & Wine

~Please click on the image to view full size~

Another dinner has come and gone... and what an amazing one it was. This time around we took the full menu very personally. Worth Kitchen decided to take an American celebration of Mexican culture and bring real Mexican cuisine and wine to everyone. We had the pleasure to serve 50 people in the beautiful SoHo penthouse loft. The menu was inspired not only by street food, but by traditional food you would find in a Mexican home. We decided to take Cinco de Mayo back and celebrate its true flavors.  5 courses spanning the wide variety of food in the country, starting with a ceviche and ending with a tres leches cake with a hibiscus sorbet.

But the food was not the only part of the dinner. In fact the most amazing part was the fact that we were joined by a small boutique winery from the north of Mexico. Bodega Rivero González  shared 5 of their amazing wines (see menu above for full details). Their wine was, for lack of better words, amazing and completely unexpected. The reception for them was amazing as people fell in love with the wine and the very creative bottle designs. If you ever have a chance, please check out their wines. Well worth it.

Another Mexican aspect of the night was art from a very talented young Mexican artist Karen Dana. Her concept of using small pieces in large spaces worked beautifully. All her pieces following the theme of the night, food and dinner, were exceptional and brought a great vibe to the night.

To everyone that was a part of the magical night, thank you. We hope to see you all again at one of our dinners.

Stay tuned for more of our up coming events!

Worth Kitchen on Vegetarians

For us it is not only our pleasure but a very fun challenge to always provide a vegetarian option for all of our guests. As we just wrapped up our Cinco de Mayo event, it was very fun to figure out a delicious option for our veggie loving guests. Our goal is to make the plate look as close to the omnivore options. Why make the vegetarians feel like they are having a completely different meal?

Well, we think the word has spread around, because the amount of vegetarians that have been coming to our events have been increasing more and more. From having one or two per night to having 11 in one seating is phenomenal. All I can say is that we love having you you at our events!

Check out the amazing review that Jesal from Veggiewala wrote about her experience in the St. Patrick's events in March. 

We look forward to many more vegetarians at our dinners.

Parting With Such Sweet Sorrow...

The time has come my dear friends to say goodbye to Thursdays at Worth Street.

Not only has our year long experiment just celebrated its one year anniversary,  but the Department of Health has let us know that we can no longer continue having dinners open to the public in our apartment, cooked from our kitchen. Even though we never charged for these dinners, we were still "putting at risk the health of the public." Two weeks ago we got served with the notice to cease and desist all activity at our apartment and get our permits in order.

But fear not my friends! Worth Kitchen will continue its life! Thursdays at Worth Street may have come to an end, but Worth Kitchen will continue to have its amazing dinner parties. (We now have our permits in order!)

Also we are on the search for a new location where the intimate dinners can continue. Stay tuned for more information...

In the meantime, to all of those who have participated in our Thursday dinners... from the bottom of my heart, Thank You! Without you we would have never achieved any of this! For all the laughter, for all the crying, the amazing stories, the nutty people... this was for you! Thank you...

Be on the look out for our next event "Funeral For a Friend" for all of our past guest so we can all together bid our farewell to Thursdays at Worth Street and rejoice in the future of Worth Kitchen. Oh so many plans to come! This is just the beginning of the incredible journey...

Stay tuned...

Please email us for more information and all of our upcoming dinners:
info@worthkitchen.com

Thank you all for your amazing support.

(We still have some post from past dinners that we need to post, all those will be coming soon!)

A Sneak Peek to Thursday's Dinner

So today I learned from Chef Joan Roca, from El Cellar de Can Roca, that icecream absorbs about 35% of aromas from its surroundings. So if you are smoking a cigarette while making icecream, it will absorb the smoke and that taste will reflect in the final product.

So that gave me an idea. Coincidentally I am making a rosemary lemon ice cream today for Thursdays dinner. I also have a big stick of sage and wild grass incense, which smells delicious when burnt. So I devised a way to get the smoke into the ice cream maker... Lets see what happens when the tastes merge!

And for everyone going to the dinner on Thursday,  please let me know your thoughts!

Smoked Ice Cream?

The make shift top lock in the smoke into the opening of the ice cream maker. The cold air of the machine creates a temperature inversion and lets hope the final product tastes great!

Creativity on its way to work

There was a time, not long ago, when creativity became 100% analytical and academic. As soon as we first discovered the word, we automatically fell in love with the concept of it. The more we studied it, the more fascinated we became with it. This fascination got creativity to be center stage at podiums, conferences, blogs. We became so mesmerized with the theory of it that its actual practicality took a back seat. Creativity became that gifted child everyone wanted to stare at, study and analyze. It was at  dinner #35, that I saw it is now finally being put back in motion, we have reached a time, when creativity is back in the drivers seat and if you want to get your hands on it, you’ll have to get them dirty.

Invited to our dinner were all kinds of creative types. Among them Michael Hastings Black, creative strategist for Apple, Maria Popova, founder of Brain Pickings, Caroline Potter, Chief dining Officer at Open Table and Curt Potter, Director of Branding at Blue Point Brewery. As we sat for dinner, the conversation could not have been more unpredictable. Before I knew it, all our guests were submerged in a conversation about farming. Caroline and Curt, we learned, make their own jellies and sauces in a small garden/farm at her Long Island residence. It turns out Maria and Michael had also done some farming themselves and were looking into doing some more of it in the future.  This instantly reminded me of a copywriter at my agency, who recently talked to me about his new found passion for butchering. It also made me think of myself, who has gone from thinking strategy to actually building plates, serving food and seeing the actual product come to life at every one of our dinners. Without me realizing it, just like our guests, I have now become a thinker AND a doer.

Now, could it be that our creative industry is finally getting their hands dirty? Are we starting to do just as much as we talk? Perhaps we’ll start solving more problems and creating more solutions. And while we keep imagining things that don’t yet exist, maybe we are starting to actually build them as well, in a way no one could have imagined. Let the era of creativity begin!

Thank you to our guest who fuel our imagination so that we continue building our ideas.

SPRING IS HERE!

Join us as Worth Kitchen helps bring in the warmer weather!

Thursday April 14th, Worth Kitchen will be celebrating spring the right way, with great food and amazing wine!

We would love it if you could join us!

Reserve your spot HERE