THE NEXT MENU
September 14, 2017

As our climate changes, so too do our sources of food. The warning signs are already visible in our oceans, where acidification, toxification, and over-consumption are already reshaping marine ecology. So what might a “seaside supper” look like in thirty years? Will we turn to overlooked sources of nutrition, or synthesize new ones?

Together with novelist Alexandra Kleeman and chef Jen Monroe, The Bellwether presented a dinner party from the near future, replete with spirulina ice and jellyfish sorbet, a "shrimp farm" soup course, his 'n' hers jellies, and short fictions imagining our next menus. 

 

press

 The American Scholar

The American Scholar

 Edible Brooklyn

Edible Brooklyn

 Atlas Obscura

Atlas Obscura


the menu

We've excerpted two courses for you to see! Click on the menu to read the short fiction.


notes and ephemera

All decor was made with salt crystals cultivated from the Atlantic Ocean. Beach grasses harvested from Long Island.

Music for the evening was an accumulation of sounds from the ocean, primarily field recordings of coral reefs in states of distress. As reefs become less active, they grow quiet, which only speeds their decline: creatures use reef sounds as a homing device. They can’t find a reef if they can’t hear it.

The event was live-illustrated by Perrin Ireland.

All photography by Steven Acres.


our partners

Wine was provided by Mattebella Vineyards, a family-run vineyard in Long Island committed to sustainable viticulture practices.

Kvass, a traditional fermented drink made from rye bread, was generously provided by Enlightenment Wines, the Bushwick-based mead makers.

Smallhold, a Brooklyn-based microfarm company, provided us with gorgeous (and gigantic) king oyster mushrooms.

Thank you to Egg Restaurant, a role model for sustainable eco and business practices, for the use of their beautiful space.