And just like that, a space became a place, the food became a meal, and the lost became the found. We’d started daydreaming about our sweet magazine’s birth practically in tandem with the elements of the magazine itself. It would feel special yet inclusive, beautiful and touchable, with crystals everywhere (we can’t help ourselves and frankly, don’t intend to). The dishware would be real and so would the people. What unfolded was perfectly so. On a tame November evening, friends, neighbors, and contributors gathered in what was one of the most special moments this project has seen. This vision was no longer just ours– it belonged to everyone. Menu Chickpea Shakshouka over Lemon-Garlic Herb QuinoaWhole Roasted Tandoori Cauliflower with Mint ChutneyFall Jewels (Roasted veggie party)Dark Green Kale Salad Citrus Rosemary waterCurious Elixirs No. 1 By chef Victoria SalvadoreSeasonal vegetables by Local Roots CSA Vibes Space: Brooklyn Yoga ClubMeditation by Jocelyn SternSeating by SamayaViolin accompaniment by Dylan EbrahimianPhotography by Parker PetersonListen: Full Dinner Playlist
