102 Franklin
Volume 11
Upon arrival to the beautiful 102 Franklin Tribeca, 34 guests were met with a brutalist exposed kitchen, courtesy of Arley Marks. After seating, guests were asked to grab their glass and take a step back, they watched as we abolished our typical course flow. After setting the table with brown wax paper in lieu of a white table cloth, chef Neil Strauber and the Ayuni Chef team came out and plated all 10 components of the menu at once, starting with branzino, flat on the table. The Ayuni concept, a full dinner all plated and presented simultaneously - meant to be enjoyed communally.
Whole branzino baked in french sea salt
Top sirloin cap, mint pistachio chimichurri, tomato squeeze
Tartar HaCarmel
Pappardelle al limone, zaatar-butter
Fish crudo, mint olive oil, summer-punch plumcot, labneh, sumac
Roasted whole cauliflower heads
Home-made hummus
Heirloom tomato salad, summer-punch plumcot, mint
Castelfranco radicchio, Granny Smith apple, fennel, citrus vinaigrette
Challah with Thaini, Schug, & homemade pickles
Into our highlights, Mary Royall staged 5 works of varying sizes and spoke on light as her guiding inspiration, how it tracks the passage of time, how it’s always present through the moments life gives us, and how light can be a focal point in the art of observing. She shared her creative process (and many hugs and laughs) with the table. The brilliantly talented Sid Simons played 3 beautiful and unreleased songs on his guitar before Will Freeark played a highlight reel of his past year of work before discussing his recent growth and love for creating.
Creative Highlights
Neil Strauber/ Ayuni - Chef
Will Freeark - Director
Mary Royall - Artist
Sid Simons - Musician
Team
Santi Goldthwait - Team
Katie Jones - Team
Chris Goutei - Photographer
Shan Jarnoux - Photographer
Himani Uy - Videographer
Vera Rees - Ayuni Team
Beny Mizrachi - Ayuni Team
Sponsors
Rabble Wine
Miss Grass