2016 Lookbook

HAVEN’S KITCHEN LOOKBOOK

Haven’s Kitchen provides on-site and off-site private event services. We specialize in culinary-focused events such as intimate wedding receptions, large press launches, and corporate team building cooking classes. Our programs, menus, and service style are curated for each event. In line with our mission, we are committed to using seasonal produce and sourcing sustainably raised meats and fish.

TEACHING KITCHENThe Teaching Kitchen blends the comfort of a home kitchen with the functionality of a commercial one to create a professional yet welcoming atmosphere.

Best Uses: Cooking Classes • Chef Dinners • Press Events

Capacity: up to 20 seated • up to 30 standing

Features: White subway tiles, marble countertop, professional kitchen equipment, reclaimed wood table that seats up to 14 people.

10’

HAVENS KITCHEN 1ST FLOOR EVENT SPACE

HALLE HEYMAN, EVENTS DIRECTOR

HAVEN’S KITCHEN

109 WEST 17TH STREET

NEW YORK, NY [email protected]

VESTIBULE

MAIN LOBBY

W.C.

INSTRUCTIONAL KITCHEN

STAIR HALL

RETAIL

CLOSET103B

8'-8" 21'-8 1/8"

12'-3 1/8" 18'-2"

30'-5 1/8"

4'-3

1/8

"4'

-8 3

/4"

13'-4

"

5'-1

0"12

'-1"

4'-3

1/2

"

16'-4"

9'-8

1/2

"

11'-1" 18'-6 3/8"

29'-7 3/8"

7'-9 3/4"

22'-8

"

18'-5

1/2

"

W.C.

DISH AREA

DRY STORAGE2 REFRIGERATORS1 FREEZER

27.5’

35.5’

15’ 4

”

8.5’

4’ 3”

39.5”

17”

CHACK BOARD W 53.75” X H 51.5”WINDOW W 67” X H 8’

Siggi’show to make skyr

Siggi’s Yogurt held a press preview introducing five new yogurt flavors. Our Teaching Kitchen was transformed into a yogurt bar, with five stations each showcasing a different flavor. Guests enjoyed light passed canapés of date balls and matcha skyr smoothies made with their yogurts. Founder Siggi demonstrated how to make skyr, an Icelandic strained yogurt, and press and bloggers mingled and enjoyed samples of the new flavors.

MenuWhole Milk Siggi’s Yogurt BarSiggi’s Coconut & Date Nut BallsSavory Skyr with smoked salmon, dill, salmon and trout roe, pumpernickelMatcha Skyr Smoothie with ginger, apple, matcha, lemon & banana, honey syrupSkyr Flatbread with Za’atar and Olive Oil

SECOND FLOORA winding marble and steel staircase, framed by a gallery wall of art by Ellsworth Kelly, Richard Serra, and Tracey Emin leads to the second floor, which emulates a feeling of a residential space comprised of the Dining Room and the Living Room. The spaces can be rented individually or combined. There is one restroom on this floor.

HAVENS KITCHEN 2ND FLOOR EVENT SPACE

LANDING

PRIVATE

W.C.DINING ROOMKITCHEN

LIVING ROOM

BAR

FIRE EXITFIREPLACE

PRIVATE

PRIVATE


HAVEN’S KITCHEN



UP

OPEN TO BELOW

GALLERY

UP

8'-10 3/8" 28'-7"

23'-

1/2

"

5'-1

1"12

'-8 3

/8"

4'-4

1/2

"

23'-1

/2"

10'-1 7/8"10'-1 1/4"

10'-2

"

6'-4

"

Photos: (opposite page, clockwise from the top) Sarah Bode Clark Photography; Blue Jar Photography; Sarah Bode Clark Photography; (above) A Guy and A Girl Photography


LANDING

PRIVATE


LIVING ROOM

BAR

FIRE EXITFIREPLACE

PRIVATE

PRIVATE


HAVEN’S KITCHEN



UP

OPEN TO BELOW

GALLERY

UP

8'-10 3/8" 28'-7"

23'-

1/2

"

5'-1

1"12

'-8 3

/8"

4'-4

1/2

"

23'-1

/2"

10'-1 7/8"10'-1 1/4"

10'-2

"

6'-4

"

Photo (opposite page): Manuel Rodriguez Photos: (top and bottom right) Khaki Bedford Photography

DINING ROOMThe Second Floor Dining Room’s cream linen surfaces and brass trim offer a bright and romantic atmosphere that is suitable for both day and night-time events.

Best Uses: Seated Meals • Press Events • Intimate Weddings


Features: Original wood floors, farm tables,dining seating, brass details, original art


LANDING

PRIVATE


LIVING ROOM

BAR

FIRE EXITFIREPLACE

PRIVATE

PRIVATE


HAVEN’S KITCHEN



UP

OPEN TO BELOW

GALLERY

UP

8'-10 3/8" 28'-7"

23'-

1/2

"

5'-1

1"12

'-8 3

/8"

4'-4

1/2

"

23'-1

/2"

10'-1 7/8"10'-1 1/4"

10'-2

"

6'-4

"

Photo (opposite page): JC Lemon Photography; (clockwise from left) Sarah Bode Clark Photography; Khaki Bedford Photography; Vik Photography

LIVING ROOMThe Living Room, located on the second floor opposite the dining room, is reminiscent of a classic library with old bones paired with modern design elements. The living room features a marble fireplace, full service bar, mid-century furniture, and fixtures.



Features: Original wood floors, lounge seating, full bar, mid-century lighting, original art, marble mantle

Amazon Registry Eventpress launch

Haven’s Kitchen’s events and culinary teams worked closely with Amazon to design and execute a gilded and verdant atmosphere for launching their rebranded wedding registry. Wedding industry journalists and bloggers were invited to a romantic dinner for a presentation of the registry’s newest features. Guests began the evening by sipping on spring cocktails like the Lavender Collins and nibbling passed canapes like a Red Snapper Crudo in the Living Room, and moved to the Dining Room for a seated dinner. The sweet finale was a dessert table laden with a wedding cake, delicate pastries and sweets served in the living room.

Photos: Sarah Bode Clark Photography

Menu

Passed CanapesSpring Pea Arancini

Chicken Liver Mousse

Red Snapper Crudo

DinnerFrisee and Lentil Salad

EntréeHanger Steak with Spring Vegetable Pot au Feu

DessertsOlive Oil and Citrus Cake

Rhubarb - White Chocolate

Mousse on Black Pepper Sable

Berry Tart with Hibiscus Pastry Cream and Edible Flowers

Melon with Pistachio Yogurt

“Pimm’s Cup” Gelee on Ginger Sponge Cake

Vendors

Event Design and Food: Haven’s Kitchen

Place settings: The Table Top Company

Calligraphy: RaeChild

Virginia Tourism Board x In A Half Shell Virginia terroir tasting

Haven’s Kitchen worked with the Virginia Tourism Board, and Julie Qiu of the blog In a Half Shell, to host a dinner showcasing Virginia oysters. For the menu development, Julie worked with Culinary Director David Mawhinney by setting up a tasting of eight oysters native to the state. Inspired by Virginia’s local ingredients as well as its marine geography, David created dishes like lightly-fried Tangier oysters with shaved ham and peanuts. Oysters were paired with wines of the state including Chatham Vineyards chardonnay.

MenuRegion 1: SeasideShooting Points – Lemon Mignonette Granite

Region 2: Bayside Eastern ShoreChurch Creek Corks – Chardonnay Sabayon, Caviar

Region 3: Bayside Eastern ShoreTangiers – Fried with Shaved Ham, Peanuts

Region 5: Middle BayWhite Stone – Crab Cake with Preserved Lemon Aioli

White Stone – Trout with Charred Lemon, Anchovy Salsa Verde

Region 6: Lower Bay Western ShoreYork River Oysters – Eastern Shore Stew with Cornbread Hushpuppies

Region 7: Tidewater‘Tidal Pool’ – Dashi, Kombu, Uni

Raspberry Stout Chocolate Cake

Photos: (opposite page) Danielle Emerson; Cory Baldwin

Chad & JD vows in the enchanted forest

Designers Chad and JD transformed the second-floor Dining Room and Living Room into an enchanted forest with wrought-iron candelabras, large moss and fern arrangements and low lighting. The couple exchanged vows under the glow of a neon heart in front of the living room’s fireplace circled by their closest family and friends. Following the ceremony, the couple enjoyed drinks and canapés in the Living Room and moved to the Dining Room for a three-course, individually plated dinner.

Photos: Stylish + Hip Photography

MenuPassed Canapes

East Coast Oysters – Shallot, Champagne Mignonette

Belgian Endive – Pancetta, Pear

Ricotta Crostini with Squash

DinnerTuscan Kale Salad

Entrée SelectionsBraised Beef Short Ribs – Celery Root Purée, Wilted Collard Greens, Red Wine Jus

• • •

Pan-Seared Dorade – Broccoli Rabe, Potato Confit, Romesco

• • •

Roasted Chicken – Broccoli Rabe, Fingerling Potato Confit and Romesco

Lyst x Paige Denimtea party

Lyst and Paige Denim co-hosted a summer tea party on the second floor. Our culinary team created a summer menu with a signature watermelon cocktail. Paige Denim Bar set up a salon where guests tried on and selected a piece of denim apparel that was custom embroidered on-site. After trying on apparel, they were ushered into the Dining Room for tea prepared by Haven’s Kitchen.

Photos: Yana Davydova

Summer Tea Party Menu

Ricotta Crostini

Avocado Crostini

Grilled Peach Crostini

Tomato and Watermelon – Feta, Frisée, Basil Purée

Chicken Salad – Gem Lettuce, Red Arugula

Bittersweet Chocolate Tart

Stone Fruit Galette


HAVEN’S KITCHEN



windows26” wide

column 53” wide

15”18’ 8”

54.2

5”

23.75’ (H 10.5’)

56”

58”

height 10’ 3”

30’

50.5

”

23’ 2

”

18’ 5” (H 10.5’)34.5” x 90”

21’ 10”

148”

38”

56”

113.

5”

5’ 2”

17’ 4.5”

51” 51”

11’ 2”

shelvesw 34.5”d 1’h 64”

Photo: (opposite page) Paulsta Wong; (this page, clockwise from top left) Forged in the North; Sandy Soohoo; Blue Jar Photography; Photo by EJK

THIRD FLOOR LOFTThe third floor is 2,200 square feet of open space with southern-facing light reminiscent of a Soho-style loft. Guests looking for an airy, bright canvas choose the Third Floor Loft for their events.There are two bathrooms.

Best Uses: Weddings • Press Previews • Corporate Parties


Features: Large south facing windows, white brick walls, a black marble bar, niche shelving, lounge seating, and 11-foot ceilings

Explore Cuisinepastas and cocktails

Explore Cuisine hosted an interactive cocktail party to launch their new line of gluten-free pastas. Guests enjoyed Explore Cuisine recipes as well as custom recipes created by Haven’s Kitchen Culinary Director David Mawhinney, including Spanish Fideua paella with edamame spaghetti, and a brown rice pasta pad thai. Guests also had the option of a “build your own pasta” station with various sauces and toppings inspired by the full range of Explore Cuisine.

MenuPassed Canapes

Green Lentil Lasagne Black Bean Spaghetti with Curry Brown Rice Fusilli Pasta SaladBlack Bean Noodle Spring Rolls

StationsBrown Rice Pad ThaiSpanish Fideua Paella Pasta Bar: Cacio e Pepe, Pumpkin Seed Pesto, Bologonese

Caroline + EstherAussies getting married in New York

Caroline and Esther planned their New York wedding from Australia by phone and email. The first time the couple visited Haven’s Kitchen was the day of their wedding for an intimate celebration with thirty of their closest friends in the Third Floor Loft.

The Vision“More than anything, we wanted an intimate wedding, where our guests could enjoy themselves and feel part of the occasion. It was important to us to have excellent food and drinks. Haven’s Kitchen fit with our vision of our perfect wedding venue: small, New York-y, intimate, funky, classy — a quintessential New York wedding!”

MenuCanapes

Crab Cakes with Red Peppers Lamb Meatballs Salmon Rillettes Wild Mushroom TartBeef Short Rib Dumplings

DinnerCauliflower Salad – Almonds, Parsley, Lemon-Caper Vinaigrette

Entree SelectionsWhole Roasted Chicken – Charred Onions, Roasted Garlic Polenta

• • •

Rib Eye – Tuscan Kale, Turnips, Bordelaise

• • • Mushroom and Swiss Chard Galette – Gruyere, Caramelized onions

DessertApple Tarte TatinAssorted Doughnut Holes

Planning“It was so easy to plan our wedding from afar. Halle answered all of our questions and really put us at ease. We probably talked to her five or six times in six months, and emailed back and forth quite a lot. She explained things clearly, and was flexible. The team on our wedding day were so on top of everything, and this allowed us to focus on having a good time.”

The Space“It seemed like a classic New York loft space to us, which is what we wanted. We loved the windows on the third floor. And we loved that it could be as dressed up or down as we wanted.”

The Personality“We’re pretty easy going and love having a good time, so it was very important that we had a relaxed wedding, where people could eat good food, drink good booze, and dance and have a good time. We didn’t want too many formalities, and Haven’s Kitchen allowed us to have a wedding where these things happened.”

Photo: Tory Williams

Jen + Matta dance party for the ages

It was important to Jennifer and Matt that they work together to find the perfect balance between Jennifer’s imaginative ideas and Matt’s realistic ones. After months of planning, they created a celebration that included a seated dinner and ceremony, which was followed by a dance party for the ages, a festive ending to a day that they worked hard on to make a reality and one they will never forget.

Planning“The most important part of our wedding planning was to make sure everything felt like us. As soon as we stepped foot inside Haven’s Kitchen, our first thought was, “Can we live here?” and our second—most obvious

Vendor ListEvent Management and Menu: Haven’s KitchenDress: Victor & Rolf (Kleinfeld’s)Tux: J.CrewDécor & Flowers: Designs by AhnCalligraphy: RaeChild

Photographer: Susie Sefick DJ: The Big PA & Spins

thought—was, “We have to get married here.” The team at Haven’s Kitchen made us feel like they were our friends. It was fun, personal, calm, and they blew away all of our wildest dreams when we saw the pieces put together on our wedding day. They helped us embrace our crazy ideas and find alternate solutions for the ones that were too crazy. It’s great to work with a team that has the experience and know-how of what is important, what is doable and what they’ve never seen but can still be done.”

The Menu“We love to cook and entertain at home so we wanted to make the evening feel like an intimate dinner, followed by an epic dance party. We wanted the food to be an experience for our friends and family, but it was also important to feel cozy and enjoyed by all, even the pickiest of eaters! Halle and David went through a few rounds of menu revisions with us until we found the perfect three-course meal, while Bryn was able to take some of our favorite cocktails and keep them classic with unique and delicious twists.”

The Details“It can be difficult to imagine how the timeline, tables, decor, food and service will all come together. Then to show up before your ceremony and see that the reality was even greater than any vision you ever had is every bride and groom’s dream. And then there is the end of the night, when everything settles down, the guests have pretty much all left, and we looked at each other and said, “I wouldn’t have changed a single thing.” It was perfect.”

Photo: Susie Sefick

Shutterstockpairing photography with food

For the launch of OFFSET by Shutterstock, the stock photo company’s premium collection of images, the third floor loft of Haven’s Kitchen was transformed into a gallery space. Culinary Director David Mawhinney with the culinary and service teams developed three canapés and beverages inspired by three photographs selected by Shutterstock. They created bites like a duck prosciutto with radicchio and pickled mustard seed, which complemented a photograph of drying flowers.

MenuCanapé and Beverage Pairings

Photo: Sri Lanka With Lone Monk Food: Island Creek Oyster with Kimchi SauceBeverage: Sommariva, Prosecco di Conegliano-Valdobbiadene Superiore, NV, Veneto, Italy

Photo: Drying FlowersFood: Duck Prosciutto with Radicchio, Pickled Mustard SeedBeverage: Garden Martini – Gin, Lillet, Orange Bitters, Bay Leaf

Photo: Ala Moana Hotel Food: Wafers with Chocolate and Hazelnut MousseBeverage: Aloha Hazelnut – vodka, coconut cream, hazelnut liquor

Passed CanapésSpring Pea Arancini Salmon Tartare – pumpernickel soil, cucumber, lemonPork Meatball – ginger, scallion, sesameChicken Shawarma – bibb lettuce, red onion

Photos: Alex Rodrigues

Everlane x ESYNYC guest chef event

Everlane hosted a guest chef event in collaboration with Edible Schoolyard NYC, featuring chefs Ignacio Mattos of Estela, April Bloomfield of The Spotted Pig, Camille Bacerra of Navy, and Nick Anderer of Maialino. The multi-course family style dinner included two signature cocktails created by the Haven’s Kitchen bar team and two ESYNYC inspired canapés from the Haven’s Kitchen culinary team.

Photos: Paulsta Wong

TEACHING KITCHEN

Best Uses: Cooking Classes • Chef Dinners • Press Events


SECOND FLOOR, LIVING ROOM



SECOND FLOOR, DINING ROOM



THIRD FLOOR LOFT

Best Uses: Weddings • Press Previews • Corporate Parties


Space Rental Pricing ranges from $4,000 to $15,000, which includes our in-house furnishing, serviceware, standard menu printing, access to decorative pieces, and sound system. Additional A/V services are available at an additional charge.

Staffing Labor pricing is based on the total number of guests, event space usage, and the length of the event. We are a non-gratuity house.

Additional Fees Events are subject to an 12% administration fee, which is based on the full cost of the event. The administrative fee is not a gratuity and serves to offset ancillary expenses associated with the planning and administration of this event. All event charges are subject to 8.875% New York State sales tax.

For more information, contact our events team at events@ havenskitchen.com.

Event Spaces

Documents

2016 Lookbook