Traffic Tide

Dinner Series

October: Engineered Ecology with Avant.org

Among the most complex and fragile ecosystems, waterways also comprise the sites of greatest urban development. Due to their importance and vulnerability, urban estuaries have increasingly become a setting of close study in the face of a changing climate. As methods for the measurement of ecological systems mature, so too have views regarding what constitute healthy anthropogenic relationships. However, the standards of measurement that accompany the growth of environmental sensing technology often presume a position of human naturalization within the ecology of the urban waterway.

In contrast to this view, Avant.org invites a conversation anticipating a regime of design rather than conservation as the imminent outcome of advanced urban sensing. What does a future of ecological engineering entail for the development of New York City’s waterways? Emphasizing discussion of methods for engaging in systemically responsible design and the opportunities for biological and ecological engineering to cope with shifting climates, Avant.org and the LES Ecology Center will host a picnic and conversation speculating on the anthropogenic condition of New York City’s estuaries in an impending age of ecological design.

1. Eggplant Appetizer. 2. Whole Wheat & Olive Oil Focaccia. 3. Mixed Green Salad. 4. Pumpkin & Orange Risotto. 5. Apple & Cherry Cobbler. 6. Fennel Tea.

Prepared by Apparu. Moderated by Sam Hart.

September: Design 100 / Design Leaders

Moderated by Mark Beegin, this dinner brings together design giants from space, place making, interiors, type, communications, food, exoskeletons, futures and advocacy.

Design has moved out of the design department, into the boardroom and is now flowing through every element of leading businesses. That doesn’t mean the style of design is dead, in fact style is more important than ever. Now those commissioning projects are now smarter, more willing and understanding of how design drives them faster and beyond their strategic goals. They’re also looking for sharper creative ideas, sharper style and sharper strategy. So designers get the best of both worlds – more informed clients that need guidance of how they can transition to the new way; those that have transitioned are looking to accelerate.

We’ll divide the afternoon into 4 panels – Space, Object, Experience and Digital. The style of the afternoon is a series of facilitated panel discussions around the design themes below. Come prepared for a conversation.

Catering by Marlow & Sons. Moderating by Mark Beegin.

Summer Notes

Some poems about fruit, for the summer: plums, bananas, oranges.

March: Book & Bread

The evening commences with a three-course dinner that will feature Lavender Creme Brûlée, Maine Salmon & Fresh Chive Oil—we then progress to book-binding stations where we will each bind a 16thC Monastery Journal using handmade papers and Irish linen tapes.

Prepared by Leon Johnson. Wine, dinner and book materials included.

February: Detroit River

1. Mountain Rose Potato Wedge. Carrot Caviar. Charcoal Cream. 2. Braised Leek. Herb Curd. Barley. Leek Broth. Egg. 3. Golden Beet Soup. Pickled Roots. Whey Cream. Beet Dust. 4. Stewed Tarbais Beans. Duck Sauce. Caraway Cabbage. Michigan Cherry. 5. Rabbit. Polenta Dumplings. Mustard Semifreddo. Arugula. 6. Potato Beignet. Camomile Custard. Dried Yogurt.

Prepared by Kate Williams. Drink Curation Included.

February: Tepui

1. Corn Croquette. Cilantro. 2. Black Bean Toast. Shredded Beef. Pickled Watermelon. 3. Scallop Crudo. Coconut Cheese. Brown Butter. 4. Mahi-Mahi Tiradito. Heart of Palm. Grapes. Wild Rice. 5. Confit Sweet Potato. Blood Sausage. Sour Cream Broth. Fried Sweet Potato Skin. 6. Flank Steak. Pepelón Sauce. Yucca. Leeks. 7. Plantain Churros. Green Mango. Hazelnuts.

Prepared by Adriana Urbina. Drink Curation Included.

Adriana Urbina

Hailing from Venezuela, Chef Adriana Urbina studied Instituto Culinario de Caracas, and in France at Alain Ducasse’s School. She’s worked in a multitude of excellent kitchens, including Martín Berasategui’s restaurant (3 Michelin Stars) in Spain, Atera (2 Michelin Stars) and Rouge Tomate (1 Michelin Star) in NYC. In 2015, Urbina was he was featured as one of “the best Venezuelan places to eat in NYC” by Eater. Her menus often include traditional Venezuelan ingredients, reassembled in new and innovative ways.

January: Detroit River Night II

1. Whey Ricotta, Squash Jus, Olive Brine Pickled Carrot Peel. 2. Grass-fed Beef Tartare, Fermented Apple, Caramelized Shallot Egg Cream. 3. Smoked Mushroom Stem and Caramelized Turnip Bisque, Herb Emulsion, Cheese Rind Fondue. 4. Blackened Onion Peel, Greens, Smoked Oil, Hollandaise, Pistachio. 5. Duck with White Sweet Potato, Mushroom Soy, Duck Skin Bits, White Raspberry. 6. Squash Semifreddo, Barley Tuille, Candy Apples.

Prepared by Kate Williams. Introduction by Ksenya Samarskaya. Drink curation by Brian Quinn.

January: Detroit River Night I

1. Whey Ricotta, Squash Jus, Olive Brine Pickled Carrot Peel. 2. Grass-fed Beef Tartare, Fermented Apple, Caramelized Shallot Egg Cream. 3. Smoked Mushroom Stem and Caramelized Turnip Bisque, Herb Emulsion, Cheese Rind Fondue. 4. Blackened Onion Peel, Greens, Smoked Oil, Hollandaise, Pistachio. 5. Duck with White Sweet Potato, Mushroom Soy, Duck Skin Bits, White Raspberry. 6. Squash Semifreddo, Barley Tuille, Candy Apples.

Prepared by Kate Williams. Introduction by Leon Johnson. Drink curation by Brian Quinn.

Brian Quinn

Brian Quinn is joining Traffic Tide, so expect him with drinks in hand at some of our upcoming dinners starting in January.

Brian began his work in the food and beverage industry when he co-founded The Noble Rot in 2009, an underground supper club in New York dubbed “a new form of clandestine drinking” by journalists. Many also know Brian for his cocktails, which he learned from the Milk & Honey family and incorporated into his numerous experiential events around the country, as well as writing cocktail articles for FoodRepublic.com since 2012.

Learn More about his endeavors at brianquinn.co.

December: The Preamble

1. Market Bites. 2. Michigan Cheese. 3. Stewed Ox-tail Pie. Crisp Rosemary Fingerlings. 4. Lamb Tartare. Beet. Mustard Oil. Olived Grapes. 5. Bouillabaisse. Garlic Toast. Saffron Cream. 6. Carrots, Pig’s Tail Dumpling. Chicory and Chive. Bone Broth Dressing. 7. Roasted Lamb. Charred Onion and Leek. Braised Fruit Skin. Cardamom Egg Sauce. 8. Lard Ice Cream. Pork Floss. Tea Caramel.

Prepared by Kate Williams. Introduction by Kate Williams & Leon Johnson. Drink curation by D.O.C. Wine.

Kate Williams

Kate Williams is the much-touted chef from Detroit, having previously run the menu at Republic, Parks & Rec and Rodin, and having been selected as Detroit Eater’s Chef of the Year finalist for 2014.

Williams specializes in nose to tail, whole animal preservation and utilization, as well as highlighting local farms. Williams is also focusing on #uglyfood, which is about minimizing food waste on farms in an effort to feed more people and promote more hungry folks to grow their own food. An extension of the Slow Food movement, it is meant to beautifully prepare food that would otherwise be thrown away on the farm.

Her own restaurant, Lady of the House, will be opening Corktown (Detroit) in 2016.

Leon Johnson

Leon Johnson is an educator, artist and chef focused on ways that food, art, life training, culture and pleasure intersect. In Detroit, he founded and ran Market Studio Kitchen.

He is a recipient of the Pollock-Krasner Foundation Grant for Painting, a Yaddo Fellowship, and he won both the Ersted Award and the Williams Fellowship for innovative teaching. His film Faust/Faustus In Deptford was selected for the KunstFilmBienale in Cologne. He was recently named a Bemis Center Fellow, and a Kresge Arts Fellow in Film and Theater.

Johnson is developing a new learning and production laboratory in Georgia, as part of the work he initiated during his 2014 Martha Daniel Newell Distinguished Scholar residency.

Ksenya Samarskaya

Ksenya Samarskaya is a branding strategist and visual designer, passionate about working with local upstarts, and fellow foodies and creatives. Clients include Sweethaus Cafe, Light + Ladder, IDEO, Bacardi, Apple, Tiffany & Co., Google, Font Bureau, Wall Street Journal, Best Made Co., WeWork, Monotype, and Snoop Dogg Marketing.

Samarskaya serves on the Board of Directors for AIGA/NY, runs the branding studio Samarskaya & Partners, and is on the cusp of launching her type foundry, Solonka.

Read more about her process on Nomadic Press, follower her on twitter, or just reserve a spot at one of the upcoming Traffic and Tides.