For DIFFA’s Dining by Design, Rockwell Group created a dining environment inspired by our recently completed Chefs Club by Food & Wine, a new restaurant in New York. The design concept for Chefs Club is based on the idea of dissolving boundaries between the chef and guests.
To capture the unique Chefs Club experience for Dining by Design, we created a custom demo table where guests are encouraged to mingle and share. Chefs will give demonstrations and presentations over the course of the five-day event:
Ham It Up: Southern Style
Thursday, March 19: 7-8pm, Cocktails by Design
Join
Chef Adelgo Vega for a live charcuterie carving, as he takes this ancient art
down south. Inspired by southern Chef Linton Hopkin’s signature dish, the Edward
Farm Surryano Ham will be served with buttery Beaten Biscuits.
Let Them Eat Cake
Friday, March 20: 4:30–5:30pm
At Chefs Club, French-born, Michelin-starred pastry chef Sylvain Marrari whips up a new cake for each day of the week. Sample bites of all seven delicacies from dense and rich to light as air.
Cheese Pairing Perfection
Saturday, March 21: 1:30–2:30pm
Buttery or hard. Stinky or smooth. Cow, sheep, or goat. Cheese obsessed? Taste all of Chefs Club’s house cheeses with Chef Adelfo Vega. Learn what makes each one different and how best to pair them to bring out their distinct flavors and textures.
Candy Crush
Monday, March 23: 6:30–7:30pm, Dining by Design Gala
Forget what you know about the ones from the vending machine: Pastry Chef Sylvain Marrari confects Chefs Club’s signature candy bars—toffee, marshmallow, and macaroon—and encourages you to spoil your dinner.
