Gabriela Hearst, creative director of Chloé, and Daniel Humm, chef and owner of Eleven Madison Park, hosted what was described as a “low-impact lunch experience” at the Madison Avenue restaurant, where has recently become entirely plant-based.
Among the 50 guests in attendance were Gucci Westman, Amy Sall, Nina Garcia, Samira Nasr, Stefano Tonchi, Mel Ottenberg, Lindsay Pe People’s Wagner and Glenda Bailey.
“I“I’m very grateful to Chloé and my friend Daniel Humm for making this lunch, and we always talk about the similarities in our two dishes,” said Hearst, who incorporated environmental awareness into the role. its role at Chloé, the company achieved B Corp. said. status. Humm called HIMThe first is “one of the most inspirational people I know,” and says he’s very proud of everything she’s done, especially over the past two years, which he calls “awesome.” great”.
Among the plant-based dishes on offer are Mushroom Tea, Truffle Tarts, Autumn Greens with Cucumber and Avocado, Roasted Butternut Squash with Quinoa and Apple Grape with Coconut Pretzels with Sesame.
Humm says he took opportunity during the pandemic to take a step back and rethink its business model. “In my case, we were faced with bankruptcy. It is unclear if this restaurant will continue to operate. The restaurant industry has gone from 100 to zero overnight, he says. He noted that Eleven Madison Park, home to three Michelin stars, had been closed for 16 months and they had to lay off everyone. They turned the restaurant into a community kitchen and cooked over a million meals for food insecure New Yorkers.
“It is strange to have this luxuries in the city where people don’t have food,” he said. But he realized that the restaurant gave him a great platform, and that everyone who walked through the door had a voice, power, and access to give money and support. Today, every dinner purchased at Eleven Madison Park allows them to provide five meals to food-insecure New Yorkers.
When he decided to reopen Eleven Madison Park as a plant-based meat-free restaurant, he thought about the food system and how ingredients have changed dramatically over the years. “They look different and taste different. And the idea of luxury, the way we think of luxury, these are old ideas,” he said.
For example, he said, “There’s nothing fancy about caviar.… It’s an old idea. It was once rare and delicious. Today, it’s all farm-raised, and you can find caviar at the airport. You can find it anywhere… and it doesn’t taste good. ”
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