Mina Stone’s work moves between food and art. MoMA PS1’s Cooking with Artists series offers one way into that connection: artists sharing dishes and the stories around them, with Stone as a guide. Her own site is a starting point for her books and work.
A menu that belongs on a shared table
In the sample menu supplied for our spaces, sesame sourdough, whipped feta, seasonal vegetables, braised chicken and olive oil cake give the meal a clear shape. There is something to pass, something substantial and a finish that does not require the whole room to change gears. These are sample dishes; the final menu is arranged with the team.
That kind of structure is useful for a private dinner. Guests can settle into a meal without waiting for a series of individual explanations. The table becomes active: bread passed along, bowls moved, another helping offered.
Make space for the food
When planning family-style service, leave actual landing space for the platters. Keep flowers low and relatively sparse. Ask the caterer how many dishes will arrive together and which ones need serving utensils. A long table looks generous when people can use it comfortably.
Bring the guest count, dietary requirements and the kind of evening you have in mind to the menu conversation. Then leave room for the cook’s judgment. A good brief gives direction without attempting to design every plate.
Explore the recommended caterer menus for an example of how the dinner could come together.