Pop-Up Shabbat Goes Oyganic
There was a conscious use of local ingredients and sustainable practices. The decor was simple, the table settings reusable, and the flowers provided by The Youth Farm, an educational production farm in central Brooklyn. The menus were printed on seed paper in order to be composted or planted. Chef Sarah Schiear created delicious farm-to-table dishes like a whole carrot quinoa with carrot top pesto and yogurt. The challah (created, as always, by the lovely Shannon Sarna) included a seasonal twist with either spring green pesto or strawberry rhubarb butter. Summer herb infused cocktails made with local alcohol were mixed up by Pop-Up Shabbat co-founder Melissa Dain. Co-founder Danya Cheskis-Gold borrowed a skirt from vintage shop Mode Marteau for the occasion. And at the end of the night, a tzdakah box was available for those who wished to give to the Adamah Farm & Fellowship, an organization that works to create a healthier and more sustainable Jewish community and world for all.
The event had the feel of an intimate dinner party you'd throw at your home ― food and flowers you picked up at the farmer's market, local wine, your favorite table setting, and great friends. I'm happy to have been part of another successful Pop-Up Shabbat and I love that we supported a more local and sustainable community in the spirit of tikkun olam.
Pop-Up Shabbat is on hiatus for the summer, but you can subscribe to their mailing list to be the first to know about the next event!
Thoroughly confused? Read A Non-Jews Guide to Pop-Up Shabbat.
Photos by Adam Thompson
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