Experience an Exceptional Evening of Experimental Gastronomy

28 Jan 2019
3 min read
Four of the USA’s best chefs are joining forces for the NYC premiere of Steinbeisser’s Experimental Gastronomy in partnership with the James Beard Foundation.

On the 18th and 19th of May 2019, the kings of one-of-a-kind culinary experiences, Steinbeisser, will be partnering with the James Beard Foundation to bring renowned chefs Dominique Crenn, Elise Kornack, Emma Bengtsson and Niki Nakayama to Brooklyn for the New York City premiere of Experimental Gastronomy.

The four talented chefs will create a nine-course organic vegan tasting menu, using ingredients sourced from organic and biodynamic producers found in NY and the surrounding states, in collaboration with fifteen artists who will craft custom cutlery and tableware especially for the occasion. A portion of the proceeds from the dinners will support the James Beard Foundation Women’s Leadership Programs

Experimental Gastronomy is a unique, immersive experience which brings together acclaimed chefs and artists to create an exciting and radically different way of enjoying food. Food and drinks are entirely plant-based (vegan) and sourced from local organic and biodynamic (Demeter) producers. Artists create cutlery and tableware that celebrates experimentation and the search for new ways to enjoy food. The dinners showcase contemporary cuisine at the highest level, uniting design, gastronomy, and nature.

The Chefs

The French-native, Dominique Crenn of Atelier Crenn in San Francisco, is the first female chef in the US to earn three Michelin stars.
Elise Kornack is the former chef and owner of Michelin-starred Take Root in New York.
Emma Bengtsson of Aquavit in Manhattan is the only female chef in New York to receive two Michelin stars and only the second female chef in the US to do so.
Niki Nakayama of n/naka in Los Angeles is one of the best chefs in Los Angeles, who was featured in the first season of Netflix’s Chef’s Table.

Experimental Gastronomy

Why do we eat the way that we do and are there other options?

With this question in mind Steinbeisser explores new ways to eat mindfully. Fifteen artists work with the Steinbeisser founders, Martin and Jouw, to seek answers by creating new kinds of cutlery and dishware that disrupt the conventions of dining. These unique pieces made from materials such as clay, cotton, metal, paper, and wood, will enrich the dining experience in the most unexpected way. The artworks will be exclusively for sale at the dinners and on jouwstore.com. Watch this beautiful short film to get a visual impression.

The Artists

Cutlery: Jaydan Moore, Joe Pintz, Julian Watts and Melissa Gamwell.
Dishware: Adam Knoche, Casey Johnson, Doug Johnston, Erica Iman, Jeffrey Clancy, John Shea, Linda Lopez, Myung Urso, Nick Weddell, Thomas Barger and Zoë Powell.

The Sommelier

Master Sommelier Pascaline Lepeltier is one of the partners at Racines NYC and former beverage director of Rouge Tomate NYC, where she built one of the world’s best wine lists. Pascaline will be in charge of the pairings for the event, focusing entirely on organic, biodynamic and natural beverages from the US.

The Baker

Blair Marvin is the co-owner and baker at Elmore Mountain Bread, a wood-fired micro-bakery and stone-ground flour mill located in Elmore, Vermont. Blair will be creating unique sourdough breads for the event made entirely from organic and regionally sourced wheat and specialty grains.

The Space

Discreetly 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. The light-filled, fully renovated, industrial space features 20-foot-high ceilings, and over 18,000 square feet of thoughtful-design. 99 Scott hosts a wide array of cultural events, aiming to drive creative thinking and leave space for collaboration, making it the perfect spot to host Steinbeisser.

The James Beard Foundation

The prestigious James Beard Foundation will be partnering with Steinbeisser for the NYC premiere of the Experimental Gastronomy project. Dedicated to creating a world in which everyone has access to wholesome, delicious and sustainably produced food, the Beard Foundation is proud to partner on this unique event. A portion of the proceeds from the dinners will support the James Beard Foundation Women’s Leadership Programs.


Price: nine-course tasting menu incl. alcoholic or non-alcoholic pairings $875 (tickets are already on sale)
Dates: Saturday, May 18, 2019 and Sunday, May 19, 2019, at 6:30pm
Location: 99 Scott, 99 Scott Avenue, Brooklyn, NY

Book here: For May 18 and/or for May 19

All reservations are non-refundable and must be made in advance.


Images © Kathrin Koschitzki, Rein Janssen, Eric Wolfinger, Matt Edge, Vitale Eric, Daniel Krieger and Katrina Dickson