Build community, break bread, and come on down to Community Lunch at Coffey Park. Grab a free and filling plate of locally-grown food prepared by local chefs. Everybody’s invited! Bring a blanket or chair, a friend or a family member, and your appetite.

Community Lunch with Renae Wilson of Dear Henry

Community Lunch with Adama Kanazoe of Oze Cuisine and Queer Detainee Empowerment Project

In case of rain, this event will be rescheduled to Friday, July 28.

Community Lunch with Kyrelle Leefatt of 1:1 Foods

In case of rain, this event will be rescheduled to Thursday, August 18.

Community Lunch with Gabriel Arvizu of ARV Sweets

In case of rain, this event will be rescheduled to Thursday June 30.

Community Lunch with Chinchakriya Un of Kreung 

Community Lunch with Phoebe Tran of Bé Bêp 

Community Lunch with Yong Shin of Insa

In case of rain, this event will be rescheduled to Thursday, September 15.

Community Lunch with Naomi Santos of CENA

Community Lunch: HAGS

Community Lunch: Kit an' Kin

Community Lunch: ediciones projects

Community Lunch: Jam'It Bistro

Canceled: 
Community Happy Hour: 
Tara Thomas

This Community Happy Hour has been canceled as we shift this program to assist with Red Hook&#8217;s specific needs at this time.
Join Pioneer Works staff, artists-in-residence, and friends in our garden for happy hour. Each event spotlights a local chef or culinary organization. This month’s Happy Hour features Tara Thomas.
Tara Thomas’ Happy Hour menu of free small bites will be made available closer to the event.
Tara Thomas is a chef who relocated to Brooklyn, New York from Portland, Oregon to build a dynamic and diverse community. Her parents traveled the world creating a home of expansive flavors which developed her palate for tasteful fusion; she continues to develop with explorations of her ethnicity and travels.
Her career began with producing culinary experiences around plant-based menus and moved across New York City to expand to opportunities within culinary art. Speaking for food, through food became her mantra as she began to take a deeper look the injustices within the food system and felt it was the responsibility of the chef to lead the change. In Brooklyn she conducts culinary art, dining experiences, and is working on the Sincerely, Tommy restaurant coming in 2020.
Community programs at Pioneer Works are made possible in part through the generous support of the Steven &amp; Alexandra Cohen Foundation.

Tara Thomas

Join Pioneer Works staff, artists-in-residence, and friends in our garden for lunch and happy hour from May through September. Each event spotlights a local chef or culinary organization.

Community Lunch &amp; Happy Hour

W_W_C_ST7

Canceled: Community Happy Hour: Tara Thomas

Canceled: Community Happy Hour: 
Kopitiam

Join Pioneer Works staff, artists-in-residence, and friends in our garden for happy hour. Each event spotlights a local chef or culinary organization. This month’s Happy Hour features Kopitiam.
Kopitiam’s Happy Hour menu of free small bites will be made available closer to the event.
Kopitiam is a James Beard Award Semifinalist and a Bon Appétit Hot Ten restaurant in the Lower East Side. Kopitiam, which means &#8220;coffee shop&#8221; in Hokkien, serves as a daily gathering space introducing visitors to Nyonya cuisine. Nyonya cuisine is primarily a hybrid of Chinese and Malay flavors, drawing ingredients and techniques from both cultures along with sprinklings of influences from the Portuguese, Dutch, and British. The goal of chef/co-owner Kyo Pang, a third generation Nyonya, and co-owner/operator Moonlynn Tsai is to continually carry forward Pang’s family recipes in New York City and preserve the fading tradition of cooking dishes the way her ancestors did. No additives or artificial coloring are used, instead, hues are made fresh by sourcing ingredients directly from Malaysia or nearby markets.
Community programs at Pioneer Works are made possible in part through the generous support of the Steven &amp; Alexandra Cohen Foundation.

Kopitiam

Kopitiam_16768

Canceled: Community Happy Hour: Kopitiam

Canceled: Community Lunch: 
Francesca Chaney, Sol Sips

Join Pioneer Works staff, artists-in-residence, and friends in our garden for lunch. Each event spotlights a local chef or culinary organization. This month’s lunch features Francesca Chaney of Sol Sips.
The lunch menu will be announced closer to the event. Lunch will also include a beverage. Vegetarian and gluten-free options will be available.
Sol Sips is a community minded plant based restaurant committed to holding space for intentional wellness through serving hand crafted food and beverages that reflect the stories and flavors of the the black and Afro-indigenous diaspora.
Community programs at Pioneer Works are made possible in part through the generous support of the Steven &amp; Alexandra Cohen Foundation.

Sol Sips

IMG_2033

Canceled: Community Lunch: Francesca Chaney, Sol Sips

Community Happy Hour: 
Tomer Blechman, Miss Ada

Join Pioneer Works staff, artists-in-residence, and friends at 153 Pioneer Street for happy hour. Each event spotlights a local chef or culinary organization. This month’s Happy Hour features Miss Ada.
Miss Ada&#8217;s Happy Hour menu of free small bites includes a mezze of hummus masabaha (warm chickpeas and tahini schug); assorted pickles; eggplant carpaccio with grilled eggplant, tahini, and pomegranate; lamb shawarma; and pita, as well as food fresh from the grill like kofta kabab with pinenuts, baharat, parsley, and cilantro; smoked whole cauliflower with lemon and garlic; and chicken thigh skewers with green tahini and sumac onions.
Chef and Owner Tomer Blechman marries his childhood memories of cooking with his grandma and grandpa in Tel Aviv, and his experience working in revered New York restaurants at Miss Ada—a play on the word “misada” or “restaurant” in Hebrew. The result is an exquisite, unique twist on modern Mediterranean cuisine which turned this charming and buzzing restaurant in Fort Greene, Brooklyn into a much loved neighborhood staple and just recently earned it a Michelin “Bib Gourmand.” 
Community programs at Pioneer Works are made possible in part through the generous support of the Steven &amp; Alexandra Cohen Foundation.

Miss Ada

153 Pioneer Street

IMG_1311

Community Happy Hour: Tomer Blechman, Miss Ada

Join Pioneer Works staff, artists-in-residence, and friends in our garden for lunch. Each event spotlights a local chef or culinary organization. This month’s lunch features Dawa Bhuti, the chef behind Dawa&#8217;s.
The lunch menu will include Momos (Tibetan steamed dumplings); Laphing (Tibetan cold noodles, vegan/gluten free); Panzanella Salad with watermelon, tomato, and sourdough bread (vegan optional); Pharsi (kabocha squash stew, vegan/gluten free); and Pork Chili (Bhutanese-style pork chili). Lunch will also include a beverage.
Dawa Bhuti&#8217;s family is originally from Tibet. She was born in Nepal and grew up in Tibetan refugee boarding schools in India. When she came to the United States in 2004, she initially started cooking in order to make a living, but cooking soon turned into her passion. After attaining formal training from culinary school in 2011, Dawa interned at Jean George&#8217;s Mercer Kitchen. She worked for there for 3 years, while also working as a private chef. Later, Dawa worked at Rouge Tomate and Reynard.
In 2013, Dawa packed her bags with no plan or itinerary and took a four month trip to explore and learn more about different cuisines in other parts of the world. During that time Dawa&#8217;s father, Ngodup, had started a lunch box business, catering to members of their community who worked in the city. Dawa and her father eventually decided to open their own place in the partnership with her uncle. 
They opened Dawa’s on April 16, 2016. They&#8217;ve since been featured in the Wall Street Journal, New York Times, Village Voice, Eaters, and Grubstreet, among others. Dawa has recently cooked for the James Beard Foundation at &#8220;Chefs under 40 from Queens.&#8221;
&nbsp;
Community programs at Pioneer Works are made possible in part through the generous support of the Steven &amp; Alexandra Cohen Foundation.
&nbsp;

Dawa's

Cohen Foundation

Dawa Bhuti

Community Lunch: Dawa Bhuti, Dawa&#8217;s

Community Happy Hour: 
Jenny Kwak, Haenyeo

Join Pioneer Works staff, artists-in-residence, and friends at Supersmith for happy hour. Each event spotlights a local chef or culinary organization. This month’s Happy Hour features Jenny Kwak of Haenyeo with music by Holy Hand Grenades.
Haenyeo’s Happy Hour menu of free small bites includes grilled oysters in seaweed butter with baguette, grilled pork belly, grilled kimchi, fresh leaves for wrapping, tofu with chrysanthemum, and sesame eggplant.
Haenyeo is named after the iconic &#8220;sea women&#8221; divers of Jeju Island, South Korea. Known for their iron-will, Haenyeo hold their breath for two to three minutes at a time while diving 30-40 feet deep to forage year-round for seafood like abalone, conch, octopus, urchin, and seaweed. Inspired by these community of women, Jenny Kwak, the original owner of Dok Suni&#8217;s and Do Hwa, opened Haenyeo six months ago. Nestled on the corner of 5th Ave and Carroll Street, Haenyeo has been described to have &#8220;a sparkle and sweetness you don&#8217;t always find in the smoke filled rooms of 32nd Street&#8221;  by New York Times restaurant critic Pete Wells. Ryan Sutton of Eater New York calls Haenyeo &#8220;a knockout of a Korean hangout in Park Slope.&#8221; Haenyeo is a seafood forward restaurant serving up dishes in a comforting, home-cooked Korean style but sometimes, with a playful twist.
Community programs at Pioneer Works are made possible in part through the generous support of the Steven &amp; Alexandra Cohen Foundation.

Haenyeo

Holy Hand Grenades

Supersmith

IMG_0961 (1)

Community Happy Hour: Jenny Kwak, Haenyeo

Join Pioneer Works staff, artists-in-residence, and friends in our garden for lunch. Each event spotlights a local chef or culinary organization. This month’s lunch features chef DeVonn Francis of Yardy.
The lunch menu will include jerk chicken; an assortment of pickled treats; roasted plantain; grilled cabbage with a cucumber, mint, and coconut chutney; and carrot cake. Lunch will also include a beverage. Vegetarian and gluten-free options will be available.
Yardy is an event and production company with Caribbean origins, focused on making meaningful stories through food and art. Our desire is to create and stage experiences that recognize the dinner table as an indelible site for artistic and social engagement. We bring people together to explore heritage, encourage play, prioritizing the communal and familial.
&nbsp;
Community programs at Pioneer Works are made possible in part through the generous support of the Steven &amp; Alexandra Cohen Foundation.

Yardy

Coffey Park

Yardy Photo

Community Lunch: DeVonn Francis, Yardy

Community Happy Hour: 
Marissa Lippert, Nourish

Join Pioneer Works staff, artists-in-residence, and friends at Supersmith for happy hour. Each event spotlights a local chef or culinary organization. This month’s Happy Hour features Nourish with music by Jan Bell &amp; the Maybelles.
Nourish’s Happy Hour menu of free small bites includes pastured-raised beef hot dog bites (vegan carrot dogs also available) with roasted tomato sambal and house-made pickles; grilled free-range chicken wings with bumbu spice; a charred nectarine, corn, and sungold tomato summer salad with a Thai basil, buttermilk-kaffir lime dressing; and a purple potato salad with a scallion, jalapeno, and caper vinaigrette
Marissa Lippert is the chef/owner of Nourish, a small private events and catering company founded on the core ethos of intentional eating, and cooking what the seasons and our locality provide us. She also formerly owned the beloved West Village all-day café Nourish Kitchen + Table that closed its doors in 2018.
Nourish focuses on beautiful, inherently healthful food that supports a broader community of farmers, purveyors, and artisans. Marissa&#8217;s food is rooted in globally-inspired flavors and a fresh, modern take on ingredients at the peak of their season. With her previous background as a nationally-recognized nutritionist, Marissa began Nourish with the goal of reimagining fresh food that is both delicious and simply makes you feel really good. Storytelling, experiences and building relationships through food is at Marissa’s and Nourish’s core. Marissa and Nourish have been featured in various international publications and have shared food with a variety of clients, brands, communities, and, most recently, had the distinct honor of cooking at the James Beard Foundation.
<img loading="lazy" class="alignnone size-medium wp-image-9226" src="https://sunset.pioneerworks.org/wp-content/uploads/Maybelles-Arch-by-JW-300x200.jpg" alt="" width="300" height="200" srcset="https://sunset.pioneerworks.org/wp-content/uploads/Maybelles-Arch-by-JW-300x200.jpg 300w, https://sunset.pioneerworks.org/wp-content/uploads/Maybelles-Arch-by-JW-768x512.jpg 768w, https://sunset.pioneerworks.org/wp-content/uploads/Maybelles-Arch-by-JW-1024x683.jpg 1024w, https://sunset.pioneerworks.org/wp-content/uploads/Maybelles-Arch-by-JW-1600x1067.jpg 1600w, https://sunset.pioneerworks.org/wp-content/uploads/Maybelles-Arch-by-JW.jpg 1800w" sizes="(max-width: 300px) 100vw, 300px" />
Jan Bell &amp; The Maybelles is a three-part harmony, guitar, violin, and upright bass band playing original Americana and rare gems by Jean Ritchie, Loretta Lynn, and Hazel and Alice. Their album Dream of the Miner&#8217;s Child, which was dedicated to Bell&#8217;s grandfather, was an Independent Music Awards nominee for Best Concept Album. Their 2019 album Goodbye to the River features telling songs about living and working along the once derelict Brooklyn waterfront in an amplified chapter of sweeping gentrification.
Community programs at Pioneer Works are made possible in part through the generous support of the Steven &amp; Alexandra Cohen Foundation.

Nourish

Jan Bell & the Maybelles

Cheese-Crudite-Charcuterie-Spread-Sample-Image

Community Happy Hour: Marissa Lippert, Nourish

Join Pioneer Works staff, artists-in-residence, and friends at Supersmith for happy hour. Each event spotlights a local chef or culinary organization. This month’s Happy Hour features Nourish with music by Jan Bell &amp; the Maybelles.
Nourish’s Happy Hour menu of free small bites includes pastured-raised beef hot dog bites (vegan carrot dogs also available) with roasted tomato sambal and house-made pickles; grilled free-range chicken wings with bumbu spice; a charred nectarine, corn, and sungold tomato summer salad with a Thai basil, buttermilk-kaffir lime dressing; and a purple potato salad with a scallion, jalapeno, and caper vinaigrette
Marissa Lippert is the chef/owner of Nourish, a small private events and catering company founded on the core ethos of intentional eating, and cooking what the seasons and our locality provide us. She also formerly owned the beloved West Village all-day café Nourish Kitchen + Table that closed its doors in 2018.
Nourish focuses on beautiful, inherently healthful food that supports a broader community of farmers, purveyors, and artisans. Marissa&#8217;s food is rooted in globally-inspired flavors and a fresh, modern take on ingredients at the peak of their season. With her previous background as a nationally-recognized nutritionist, Marissa began Nourish with the goal of reimagining fresh food that is both delicious and simply makes you feel really good. Storytelling, experiences and building relationships through food is at Marissa’s and Nourish’s core. Marissa and Nourish have been featured in various international publications and have shared food with a variety of clients, brands, communities, and, most recently, had the distinct honor of cooking at the James Beard Foundation.
<img loading="lazy" class="alignnone size-medium wp-image-9226" src="https://pioneerworks.org/wp-content/uploads/Maybelles-Arch-by-JW-300x200.jpg" alt="" width="300" height="200" srcset="https://pioneerworks.org/wp-content/uploads/Maybelles-Arch-by-JW-300x200.jpg 300w, https://pioneerworks.org/wp-content/uploads/Maybelles-Arch-by-JW-768x512.jpg 768w, https://pioneerworks.org/wp-content/uploads/Maybelles-Arch-by-JW-1024x683.jpg 1024w, https://pioneerworks.org/wp-content/uploads/Maybelles-Arch-by-JW-1600x1067.jpg 1600w, https://pioneerworks.org/wp-content/uploads/Maybelles-Arch-by-JW.jpg 1800w" sizes="(max-width: 300px) 100vw, 300px" />
Jan Bell &amp; The Maybelles is a three-part harmony, guitar, violin, and upright bass band playing original Americana and rare gems by Jean Ritchie, Loretta Lynn, and Hazel and Alice. Their album Dream of the Miner&#8217;s Child, which was dedicated to Bell&#8217;s grandfather, was an Independent Music Awards nominee for Best Concept Album. Their 2019 album Goodbye to the River features telling songs about living and working along the once derelict Brooklyn waterfront in an amplified chapter of sweeping gentrification.
Community programs at Pioneer Works are made possible in part through the generous support of the Steven &amp; Alexandra Cohen Foundation.

Join Pioneer Works staff, artists-in-residence, and friends in our garden for lunch. Each event spotlights a local chef or culinary organization. This month’s lunch features Chef Trigg Brown and Josh Ku of Win Son.
The lunch menu will include Taiwanese fried chicken with a sweet glaze; braised, minced pork and white rice; Guohua street salad and griddled shrimp cakes; marinated cucumbers and wuyuzi; snow pea leaves with a black pepper dressing; and a dessert of mochi doughnuts with a red yeast rice glaze. Lunch will also include a beverage. Vegetarian and gluten-free options will be available.
Win Son is a Taiwanese-American restaurant that opened in 2016 by Chef Trigg Brown and Partner Josh Ku. The two met through friends and developed a relationship based on their mutual interest in Taiwanese cuisine. Trigg has been cooking for the past fifteen years, focusing predominantly on New American food, but also New American-Chinese food. Trigg studied literature at the University of Virginia and pursues a better understanding of regional cuisines through personal research. Josh is Taiwanese-American and has a background in the property and construction management industry. His food biz-related interests prior to Win Son were focused on shaved ice pop-ups and growing mushrooms. Win Son’s goal is to promote Taiwanese cuisine and culture as a neighborhood restaurant in a growing community.
&nbsp;
Community programs at Pioneer Works are made possible in part through the generous support of the Steven &amp; Alexandra Cohen Foundation.

Win Son

Community Lunch: Trigg Brown and Josh Ku, Win Son

Community Happy Hour: 
Sara Elise, Harvest & Revel

Join Pioneer Works staff, artists-in-residence, and friends in our garden for happy hour. Each event spotlights a local chef or culinary organization. This month’s Happy Hour features Harvest &amp; Revel with music by Sean McCaul.
Harvest &amp; Revel&#8217;s Happy Hour menu of free small bites includes chilled pea soup shooters with garlic cream drizzle and micro herbs, and house-made hot and sweet sausage skewers, served with caramelized fennel, spring onion, and peppers with a cube of olive-oil grilled bread
Harvest &amp; Revel is a full service private event catering company located in Brooklyn, NY. Founder Sara Elise was inspired to help transform her community’s relationship to affordable, locally sourced foods. With her team of chefs, she focuses on creating sustainable, nutritious, and delicious cuisine through a wide range of both indulgent and health-conscious menu options that celebrate the flavors of the natural ingredients. Harvest &amp; Revel has become the go-to caterer for adventurous and thoughtful eaters who care about taste and well-being, offering well-sourced and creatively cooked food with style as well as ethics.
Vibraphonist Sean McCaul is a New York City based musician/composer who has performed and recorded with many diverse and notable artists, such as Philip Glass, Yo Yo Ma (Sony Classical), Dean and Britta (Jetset Records), and Shilpa Ray (Northern Spy Records). Playing many solo and group performances around the city, Sean has established himself as one of New York&#8217;s finest mallet percussionists. He has also produced numerous film soundtracks for independent films, performance art, and dance pieces. His latest vinyl release Midnight at the Purple Palace is a jazzy-psychedelic soundtrack to an imaginary puppet show. He is currenlty recording an original nine act operetta called Good Time Party Music.
Community programs at Pioneer Works are made possible in part through the generous support of the Steven &amp; Alexandra Cohen Foundation.

Harvest & Revel

Sean McCaul

Potatoes (1)

Community Happy Hour: Sara Elise, Harvest &#038; Revel

Join Pioneer Works staff, artists-in-residence, and friends in our garden for lunch. Each event spotlights a local chef or culinary organization. This month’s lunch features chefs Eli and Max Sussman.
The lunch menu will include Moroccan-style grilled chicken; Moroccan-style chickpea Seitan; pickled radishes with tomatoes, greens, and green goddess dressing; orzo salad with vegan kale pesto; roasted beet dip; grilled flatbread; and lemon turmeric buttermilk cake. Lunch will include a beverage. Vegetarian and gluten-free options will be available.
Eli and Max Sussman are co-chef/owners of Samesa Restaurant &amp; Catering in Williamsburg and the Samesa located inside Grimm Ales in Bushwick. Max was previously the chef at Roberta’s pizza when the restaurant received 2 stars in a glowing New York Times review. Eli was previously the Executive Chef of Mile End Deli where it was a fixture on Eater&#8216;s NYC 38 list. Both brothers were nominated for the James Beard Rising Star Chef Award and were selected as 2012 Zagat NYC’s “30 under 30.&#8221; Together they have co-authored 4 cookbooks and have appeared on the Today Show multiple times. Their writing and recipes have been featured in SAVEUR, Food &amp; Wine, and Bon Appetit. Samesa supports Housing Works, local neighborhood schools, BLACK LIVES MATTER, and is a Sanctuary restaurant committed to a zero tolerance workplace free of sexism, racism, and xenophobia. Samesa is an employment partner of GET OUT STAY OUT and Hot Bread Kitchen. Samesa was chosen partly based on its responsible business practices and community engagement from amongst dozens of applicants to be a new vendor at the re-opening Essex Market on the Lower East Side in 2019.
&nbsp;
Community programs at Pioneer Works are made possible in part through the generous support of the Steven &amp; Alexandra Cohen Foundation.

Eli and Max Sussman

Community Lunch: Eli and Max Sussman, Samesa

Community Happy Hour: 
Poppy's Brooklyn

Join Pioneer Works staff, artists-in-residence, and friends in our garden for happy hour. Each event spotlights a local chef or culinary organization. This month’s Happy Hour features Poppy&#8217;s Brooklyn with music by Turning Jewels into Water.
Poppy&#8217;s Happy Hour menu of free small bites includes grilled flatbread with comté, chili oil, and spring greens; seasonal vegetable crudités with pumpkin seed herb dip; and a choice of baharat spiced steak kabob, sumac chicken kabob, and vegetable bamboo boats.
Since 2012, Poppy’s mission has been to create simple, seasonal, beautiful, and approachable food. We believe that the highest quality food and service does not need to feel formal or unattainable. We believe in supporting local farmers, sustainability, eating with our eyes, and nourishing our community. Poppy&#8217;s is based in Cobble Hill and operates a weekend café; a gathering place for neighbors, followers, friends, and family. Poppy’s is a woman owned business run by women.
Community programs at Pioneer Works are made possible in part through the generous support of the Steven &amp; Alexandra Cohen Foundation.

Poppy's Catering

Turning Jewels into Water

2019 Community Happy Hour &#8211; Poppys (1)

Community Happy Hour: Poppy&#8217;s Brooklyn

Join Pioneer Works staff, artists-in-residence, and friends in our garden for lunch. Each event spotlights a local chef or culinary organization. This month’s lunch features chef Kia Damon.
The lunch menu will include Turmeric Spiced Roasted Chickpeas, Not Grandma’s Potato Salad, Grilled Fava Beans with Mint, Achiote Wings, and Lemon-Sorghum Bars. All lunches will come with a beverage. Vegetarian and gluten-free options will be available.
Kia Damon is a Florida-born, self-taught chef turned executive chef in Chinatown, Manhattan. Kia began her journey doing pop ups and dinner parties. Now, she runs the eclectic, Latin-Caribbean inspired restaurant, Lalito, that is reapproaching the way people look at foods of the diaspora. Through cooking, she hopes to continue to break boundaries and create a new normal for women, people of color, and her QTPOC community.
&nbsp;
Community programs at Pioneer Works are made possible in part through the generous support of the Steven &amp; Alexandra Cohen Foundation.

Lalito

kia-damon-lalito-7.w700.h467

Community Lunch: Kia Damon, Lalito

Community Happy Hour: The Good Fork

Join Pioneer Works staff, artists-in-residence, and friends in our garden for happy hour. Each event spotlights a local chef or culinary organization. This month’s Happy Hour features food by Brooklyn food pioneer and Red Hook fixture the Good Fork, a cash bar, and live jazz music by Paul Wiancko. Chef Sohui Kim will serve up delectable small bites and the bar will feature classics from the restaurant’s inventive cocktail menu. 
The Good Fork was built by carpenter husband Ben Schneider and is chefed by wife Sohui Kim. With its curved wood ceiling and architectural details, it feels like being inside a boat or the diner car of an old train. It boasts an eclectic, globe trotting menu that has one foot in comfort food and the other in fine dining.

the-good-fork-creates-ecoconscious-meals-in-brooklyn-bon-apptit-1481215656p8cl4

Community Lunch: Yardy

Join Pioneer Works staff, artists-in-residence, and friends in our garden for lunch. Each event spotlights a local chef or culinary organization. This month’s lunch features artist and chef DeVonn Francis of Yardy who uses Caribbean-inspired food to celebrate the West Indies and its diaspora. Lunch will feature Fish in a Blanket, Autumn Ground Provisions, Jicama Salad, Coronation Market Greens, Red Hills Roast Corn, Coconut Hibiscus Cake, and Jamaica Punch.
Lunch will include a beverage. Vegetarian, gluten-free, and dairy-free options will be available. 

Yardy is a food, media, and event company in New York. Their work focuses on the series of justices and injustices connected through queer and migrant culture. Yardy was founded on the premise that education and cultural support for food production are vital anchors for community building, justice work, and healing in marginalized communities.

devonn-francis-slide-3KJE-jumbo

Community Happy Hour: Honey's

Join Pioneer Works staff, artists-in-residence, and friends in our garden for happy hour. Each event spotlights a local chef or culinary organization. This month’s Happy Hour features Bushwick cocktail bar Honey’s which doubles as the front-of-house tasting room for Enlightenment Wines, New York City’s first meadery. Enjoy a new seasonal mead; a special cocktail from Honey’s mixologist Arley Marks; plant-based skewers made with local and foraged ingredients grilled by Honey’s chef Tara Norvell; and live jazz music by Tom Csatari &amp; Uncivilized Orchestra.
Honey&#8217;s bar in Brooklyn is the social space and tasting room connected to Enlightenment Wines. Enlightenment Wines has been focusing on small batch meads made with wild yeast, foraged herbs, and locally sourced fruit since 2009.

IMG-8775

Community Happy Hour: Honey&#8217;s

Community Lunch: Joint Venture

Join Pioneer Works staff, artists-in-residence, and friends in our garden for lunch. Each event spotlights a local chef or culinary organization. This month’s lunch features collaborative food project Joint Venture. Lunch will feature New York State Bean and Grain Stew and Bitter, Sweet Green Salad, Herbal Fruit Tea, and a Seasonal Fruit Dessert.
Lunch will include a beverage. Vegetarian, gluten-free, and dairy-free options will be available. 

Joint Venture is a nomadic restaurant founded by New York chef Danny Newberg, previously the chef at Momofuku Ko and Estela. Joint Venture travels the world to create unique experiences and focuses on real food by working closely with the earth, farmers, foragers, fishermen, and any like-minded humans.

Processed with VSCO with a5 preset

Community Happy Hour: Haven's Kitchen

Join Pioneer Works staff, artists-in-residence, and friends in our garden for happy hour. Each event spotlights a local chef or culinary organization. This month’s Happy Hour features small bites by Haven’s Kitchen, a cash bar, and live music by Matt Evans &amp; Co. A vegetarian Middle Eastern feast cooked over the grill and in the coals will be served at one long communal table.
Haven’s Kitchen is a space dedicated to forming communities through the pleasure of cooking and eating. Alison Cayne opened Haven’s Kitchen in 2012 with the goal of teaching the pride and pleasure of cooking seasonal ingredients from scratch. She founded the company with a mission to educate people on how decisions around the food we purchase, eat, and make affect the environment, society, and our daily relationships. Initially a cooking school, the business eventually expanded to include a café, on-site and off-site private event services, and culinary consulting. Alison&#8217;s first cookbook, The Haven’s Kitchen Cooking School, is published by Artisan/Workman.

151214_SM_HavensKitchen_284_SocialMedia (1)

Community Happy Hour: Haven&#8217;s Kitchen

Community Lunch: 
Woldy Kusina and Square Roots

Join Pioneer Works staff, artists-in-residence, and friends in our garden for lunch. Each event spotlights a local chef or culinary organization. This month’s lunch features Woldy Kusina and Square Roots. Lunch will feature Fried Lumpia, Lumpiang Hubad, Pancit Bihon, Filipino Style BBQ, Jasmine Rice, Ube Cupcakes, and Calamansi-Ade.
Lunch will include a beverage. Vegetarian, gluten-free, and dairy-free options will be available.
Woldy Kusina was founded in 2016 by Woldy Reyes and is based in Brooklyn, New York. A self-taught chef, Woldy began entertaining privately for friends while simultaneously pursuing a career in the fashion industry. His approach to food is that it should be healthy, accessible, and satisfying. While gravitating towards Mediterranean and Asian influences, his mantra is fresh, local, and seasonable.
Square Roots brings together technology, entrepreneurship, and a love for local, real food to empower leaders in urban farming. Their farming campus is located in Brooklyn, New York, at the former Pfizer factory—now home to a host of NYC food businesses. Real food farmers grow local, tasty, food inside hydroponic, controlled-climate container farms located in the parking lot.

IMG_8946

Community Lunch: Woldy Kusina and Square Roots

Community Happy Hour: Rita

Join Pioneer Works staff, artists-in-residence, and friends in our garden for happy hour. Each event spotlights a local chef or culinary organization.
This month’s Happy Hour features small bites by Red Hook staple Rita, a cash bar, and live jazz music by Jaimie Branch Trio with Lester St. Louis and Mike Pride. The menu includes Mugwort-Hemp Cracker (gluten-free), Little Gem Cup (gluten-free, vegetarian), Smoky Avocado Tartine (vegan), and Rhubarb &amp; Pickled Mustard Compote (gluten-free, vegetarian).
Rita is a daytime restaurant founded in Red Hook by Mary Ellen Amato. Previously the executive chef of Court Street Grocers, Amato left her role to pursue the solo project, which serves breakfast and lunch on Van Brunt Street.
&nbsp;

Screen Shot 2018-06-25 at 11.09.55 AM

Community Lunch: Banchan Story

Join Pioneer Works staff, artists-in-residence, and friends in our garden for lunch. Each event spotlights a local chef or culinary organization. This month’s lunch features Banchan Story, a Korean culinary studio that brings light to Korean cuisine through fun and informative culinary experiences. Lunch will feature Temple-Style Lettuce Salad with Summer Kimchi Dressing (vegan), Japchae, Glass Noodles with Colorful Vegetables (vegan, gluten-free), Roasted Kimchi and Grain Salad with Yuzu Dressing (vegan), Greentea Mochi Cake with Lemon Buttercream Frosting (gluten-free), and Korean-Style Limeade.
Lunch will include a beverage. Vegetarian, gluten-free, and dairy-free options will be available.
Banchan Story creates fun Korean culinary experiences led by founder Shin Kim that combine the cultural stories and tasty dishes of Korea. They believe each little dish (called &#8220;banchan&#8221; in Korean) has a story to tell and deserves its own little spotlight, be it a home favorite, interesting historical background, or a feature in a popular Korean drama.

BanchanStory

Community Lunch: Eat Offbeat

Join Pioneer Works staff, artists-in-residence, and friends in our garden for lunch. Each event spotlights a local chef or culinary organization. This month’s lunch features Eat Offbeat, an organization that creates off-the-beaten path meals that are conceived, prepared, and delivered by refugees resettled in New York City. Lunch will feature field greens sumac salad, hummus and pita, mirza ghasemi and pita, manchurian, chari bari, and rooz. 
 
Lunch will include a beverage. Vegetarian, gluten-free, and dairy-free options will be available.
Eat Offbeat was founded by siblings Manal and Wissam Kahi in 2015, and is advised by Chief Culinary Officer Juan Suarez de Lezo, an alumnus of esteemed Michelin-starred restaurants Per Se, El Bulli and Mugaritz.

27912852_1333915143418947_939952821550647168_o

Community Lunch: Mariyam Nayeri

Join Pioneer Works staff, artists-in-residence, and friends in our garden for lunch. Each event spotlights a local chef or culinary organization. This month’s lunch features Red Hook chef Mariyam Nayeri.
Lunch will include a beverage. Vegetarian, gluten-free, and dairy-free options will be available. 
Mariyam Nayeri&#8216;s cooking trajectory began in her Mexican grandmother&#8217;s kitchen whilst rolling out dough for flour tortillas on a formica-flecked countertop. Today, Mariyam carries that inspiration into countless dinner parties, gatherings, restaurants, and the stages they set for people&#8217;s lives. Her New York restaurant life has taken her from Prune Restaurant in the East Village to Dimes in Chinatown and Battersby in Cobble Hill. She created, designed, and helped open a Mexican cafe in London called Cafe Chula in April of 2012, installing a menu that reflected the best of the flavors she grew up with. Through her cooking, she seeks to create meals that are vibrant, seasonal, and timeless.