consulting and workshops
Barga Italy - March 2019
Joint Venture advised on and participated in restaurant demolition, restaurant and kitchen design, sourcing purveyors, foraging and identifying plants, menu building and recipe testing .
A collaborative workshop with LDBA Brooklyn, Upstate New York
Farm Camp is an annual workshop hosted by LDBA Brooklyn that teaches young children wilderness and wellness skills. Each year Joint Venture provides local food for the camp, prepares all meals, and teaches cooking, farming, and foraging workshops.
La Comida was a curated workshop in Oaxaca City, Mexico on “the meal.” With our collaborators we extended an open invitation to join us for a week of exploration. Over that week, Joint Venture travelled Oaxaca City and surrounding towns by venturing into homes, learning traditional recipes, and integrating into everyday Mexican life and ritual. At the end of each day Joint Venture would host a meal for all of our guests that borrowed elements of each experience and brought them to the table. We completed our week in a final dinner spent in a garden. The many wonderful people who had hosted and taught us joined our group at the table. Our conversations explored the local conception of a table and the complex and rich history of Mexico. Through the food we served and the table we set we aimed to capture the vibrant essence of our surroundings and internalize our many lessons in ritual, food, dance, ceramics, and healing.
Eco- Village Rancho Santana
Nicaragua, November 2017
Joint Venture functioned as chef consultation
Opened a restaurant on Rancho Santana‘s property
Created overall culinary strategy
Taught and instituted food safety practices
Built menus for multiple existing restaurants that utilized the surrounding natural resources
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