Past Nourish Events
The Evening, Captured.
A gathering in its truest form — seasonal, intentional, alive with the kind of energy a room earns, not purchases.
100 guests. Four hours. Twenty-plus courses. A stand-up, walk-around omakase experience composed by Michelin Star chefs — with vintage champagne, Spanish wines, craft cocktails, and a Clase Azul salon. The most sustainable culinary gathering in New York. By invitation only.
The moment the doors open at 1 Hotel Central Park, something shifts. There is no table to find. No seat to return to. This is 100 guests moving through a living space — drawn from station to station, moment to moment, discovery to discovery.
Over twenty courses across four hours. An omakase in motion. Michelin Star chefs compose each station as a chapter in a single, purposeful story — the most intentional culinary evening in New York City, the night before the World Cup Final. You do not come to watch. You come to be inside it.
Guests don't sit. They move — from the champagne pop at the threshold to the glow of a waffle iron at closing. Each station is a pause. A flavor. A discovery. This is how the evening unfolds.
The magnum is opened at the threshold. A ceremonial pour. Chef Johnny Curiel's raw bar opens the evening — pristine crudo, spicy watermelon tartare, pristine sourcing. Champagne in hand. New York on the eve of the Final.
Chef Lamar Moore from Chicago and Chef Dave White from Miami bring two distinct voices to open fire. Oak smoke, stone fruit, coastal precision. Spanish wines alongside — Rueda white, Ribera del Duero red.
Executive Chef Sergio Bastias carves Westholme Wagyu — the most sustainable herd in the world. Alongside: a Ketel One Frozen Dirty Martini poured from a dry ice cooler with a truffle Wagyu slider. This is not a station. It is theater.
Corporate Beverage Director Steven Minor's program: sustainably sourced botanicals, zero-waste technique, paired bites. Nadar Gin. Astral Tequila. The Macallan. A zero-proof option that holds its own alongside the full menu.
Candlelit. Low furniture. Intimate. A master educator walks guests through three expressions of Clase Azul — telling the story, building the moment. Three dessert pairings. The speakeasy close of the culinary journey.
A Belgian waffle iron. The aroma of caramelized grain fills the room. Multigrain waffles made to order. Coconut whipped cream. New York stonefruit in July. Apple trim caramel. This is the moment every guest carries home.
A gathering in its truest form — seasonal, intentional, alive with the kind of energy a room earns, not purchases.
Does this nourish the guest — and leave the world better than we found it? Every ingredient, every technique, every pour answers that question. This is not a "sustainable event." It is an operating philosophy that happens to produce exceptional food and drink.
"You leave nourished. You arrive at the Final energized. That's the promise of Nourish."
— Brady Lowe, Founder · Taste Network
New York · July 18, 2026 · 1 Hotel Central Park.
100 tickets. $650 per person. Available exclusively through Taste Network's Inner Circle.
By invitation only. No public sale. No open registration.
Get Tickets at Inner Circle →Whether you bring the craft, the brand, or the lens — every place at Nourish is earned through intention. 100 guests. No booths. No banners. A partnership woven into the fabric of the evening rather than pinned to its edges. Built around your intention.
Partnership Deck →Brands that understand the difference between showing up and being woven in.
New York · July 18, 2026 · 1 Hotel Central Park. Tickets through Inner Circle. Media, partnerships, and group access through brady@tastenetwork.com.