Explore Our live events and DINING Experiences
WE DON'T JUST FEED YOUR GUESTS. WE TRANSPORT THEM. NARRATIVE-DRIVEN MENUS DESIGNED TO ALIGN WITH YOUR THEME, YOUR PALATE, AND YOUR MOMENT.
Curated EVENT packages
Curated EVENT packages
The Ember Table
The Vibe: High energy. Chefs finishing dishes over open Binchotan charcoal in front of guests. Smoky, searing, and visceral.
Perfect For: Rooftop parties, product launches, energetic celebrations.
The Tide & Flora
The Vibe: Elegant, multi-course plated dinners. Focus on seasonality, delicate plating, and "Spirit Sync" pairings. Quiet luxury.
Perfect For: Intimate weddings, executive dinners, anniversaries.
The Narrative Arc
The Vibe: You tell us the story (e.g., "A history of Jazz," "The release of a new Sneaker"), and we build a menu that tastes like that story.
Perfect For: Brand activations, creative retreats, deep immersion.
chef led Classes
COOKING IS ALCHEMY. OUR CLASSES COMBINE MODERNIST TECHNIQUE WITH ANCESTRAL KNOWLEDGE. YOU WON'T JUST LEARN HOW TO COOK; YOU'LL LEARN HOW TO THINK LIKE A CHEF, PLATE WITH INTENTION, AND CONTROL THE NARRATIVE OF YOUR MEAL.
Course 01Knife + Flow
The blade is an extension of the hand. Move beyond basic safety and learn the physics of the cut. We focus on ergonomics, speed, and the 'Flowstate' mindset required to execute high-volume prep with surgical precision.
Course 02Fermentation + Preservation
Time is an ingredient. Unlock the 'Root' force by mastering controlled decay. We cover lacto-fermentation, koji applications, and the art of building pantry staples that add 'Umami bombs' to your everyday cooking.
Course 03Fire x Technique
Control the heat, control the outcome. This is a study in thermodynamics and flavor. Learn to harness live fire, smoke, and precise searing temperatures to transform proteins and vegetables into 'Emberborn' masterpieces.
Meet Your Instructors
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A James Beard Fellow and 21-1 Culinary Combat veteran. Theodore doesn't just teach recipes; he teaches the 'Why' and 'How' behind professional execution. Trained in the brigade system and refined in the underground SupperClub circuit, he brings high-level culinary science down to the cutting board.