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Chefs and designers. Both create delights for the senses. Both make delicious things in different ways. Both arrange every experience for the optimum of piquancy. The Dinner Party brings the worlds of food and design together for a discussion about creativity, inspiration, and what makes things tasty. This unique event reaches beyond the design world to blend two parts culinary wisdom, two parts design insight, and twenty parts poly-unsaturated goodness. To conclude the discussion, we'll be serving specialty cocktails and delicious nibbles from some of New York's finest food carts.

HOST

Christine Muhlke is a deputy editor at T: The New York Times Style Magazine.

SPEAKERS

Matteo Bologna is the founder and president of New York–based Mucca Design Corporation, where he also serves as creative director. Born in Milan, Bologna’s grounding in architecture, graphic design, illustration, and typography facilitated his early business successes and inspired his decision to create a New York agency. Under Bologna’s direction, Mucca Design has created uniquely successful identities for widely varied brands, among them André Balazs Properties, Starr Restaurants, Sant Ambroeus, Balthazar, Adobe, Target, Penguin, Random House, Domaine de Canton, and Butterfield Market.  The team has been widely recognized by industry publications, competitions, and exhibitions, including: AIGA, Communication Arts, Eye, Graphis, Print, The Art Directors Club, The James Beard Foundation, and The Type Directors Club.

AvroKO is a New York‐based design and concept firm that is most notably defined by its lack of definition. Equally adept at such varied disciplines as architecture, furniture, food, books, and even fashion, AvroKO’s four partners—William Harris, Greg Bradshaw, Kristina O'Neal, and Adam Farmerie—each bring a unique vision to their multifaceted design mission. AvroKO’s ambitious spirit of adventure and entrepreneurial curiosity also inspire them to pursue their own “self‐propelled projects.” The first of these projects was Public, a restaurant wholly conceived, designed, owned, and operated by the company. Subsequent projects include The Transport Series, AvroKO’s first foray into furniture design; the creation of studio apartments in Greenwich Village; The Monday Room, a private wine lounge; and their first book/manifesto, BestUgly (HarperCollins 2008). AvroKO recently unveiled their second owned‐and‐operated restaurant, Double Crown, located on the Bowery in New York.

Dan Barber is the chef and co‐owner of Blue Hill and Blue Hill at Stone Barns restaurant as well as a board member of the Stone Barns Center for Food and Agriculture. He addresses local food system issues through op‐eds in The New York Times and stories in Gourmet and Food and Wine Magazine, and his writing has been featured in “Best Food Writing” in 2004, 2006, and 2007. Along with his brother David, Dan has begun to reestablish his family’s farm in Great Barrington, Massachusetts. The recently renovated milk barn will be the future home of Blue Hill Farm cheeses.

Will Goldfarb is an internationally acclaimed pastry chef. After a decade of traveling the world, including stints at El Bulli, Gerard Mulot, Cibreo, and Tetsuya, he returned to New York, rising to fame as the proprietor of Room4Dessert. Goldfarb is currently the owner and operator of Picknick, a sustainable and green sandwich concept in the Battery. Goldfarb also owns and operates WillPowder, an online specialty pastry product company. With New York University, he founded the Experimental Cuisine Collective, an interdisciplinary network at the nexus of chemistry, food, and social welfare. Goldfarb is currently developing WillEquipped, a collection of super‐hard-to‐find tools for professional chefs. He lives with his wife Maria and daughter Loulou between Jackson Heights, Queens, and Bali, Indonesia.

EVENT CHAIRPERSONS
Keira Alexandra / John Gall / Sam Potts / Helen Steed

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