intern_blogIntern | graphic design
We are looking for a young designer to help out with small in house projects. Work can be done remotely or at the studio. Designer does not have to be NY based if they are capable of handling workflow and design conversation from a remote location.

6 month commitment | february-july 2015
10-15 hours per week
Paid internship includes a weekly stipend

Requirements |
-Knowledge of all relevant software + programs (Adobe Creative Suite a must)

Strong design background, either a graduate or current enrollment in design school
An aesthetic that lines up with the Sunday Suppers brand, clean, minimalist, hi design
Attention to detail and refinement
Team player, great work ethic
Most importantly and as for all sunday suppers jobs – a warm spirit and a happy demeanor.

Please apply with the following to
Subject | design internship

Cover letter
Work samples
Pinterest | Instagram

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As part of the launch of our our cookbook Sunday Suppers | Recipes & Gatherings, we asked hosts and fellow foodie friends all over globe to join the celebration by hosting a small gathering from the cookbook. We feel so privileged to see food and community coming together around simple meals and over the next few weeks we’ll be sharing some of the images from our lovely hosts and their gatherings.


to see the gatherings on instagram, follow the hashtag #sundaysuppersthecookbook + #myopenkitchen


SS | IG Campaign_Part OneImage Credit from top left Row one Sanda Pagaimo | Ditte Ingemann | Marte Marie Forsberg |
Row Two | Our Food Stories | Sanda Pagaimo | Louise Ljungberg


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serves 6

Crème brûlée offers a sweet end to a lavish feast. Ours is made with pumpkins and is served communally in a large baking pan for all to enjoy.

1⁄2 cup plus 4 teaspoons sugar 

5 egg yolks, at room temperature

11⁄2 cups heavy cream 

1 cinnamon stick

1⁄4 teaspoon freshly grated nutmeg

1 vanilla bean, split lengthwise and seeds reserved

3⁄4 cup pumpkin puree

boiling water


Preheat the oven to 325°F.

In a heatproof bowl, whisk together the 1⁄2 cup sugar and the egg yolks.

In a saucepan, combine the cream, cinnamon stick, nutmeg, and vanilla seeds and bean, and bring to a simmer over medium heat. Rest a fine-mesh sieve over the bowl containing the egg yolk mixture, and slowly pour the hot cream mixture into the yolk mixture while whisking. Whisk in the pumpkin puree.

Pour the mixture into a 9 × 12-inch baking pan and place it in a larger baking pan. Add boiling water to fill the large pan halfway up the sides of the smaller pan. Cover the pans loosely with aluminum foil, and bake until the custard is just set, about 30 minutes.

Transfer the smaller baking pan to a wire rack and let the custard cool to room temperature. Then refrigerate, covered, for at least 4 hours or up to 3 days.

Just before serving, sprinkle the remaining 4 teaspoons sugar evenly over the surface of the custard. Using a kitchen torch, move the flame continuously over the surface until the sugar melts and browns lightly. Serve immediately.


C O O K ’ S    N O T E   |    A small kitchen torch is not a costly investment and is worth purchasing for fun projects like this. 

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serves 8 – 10

A truffle and butter-infused turkey takes holiday indulgence to another level. Inspired by a recipe in Gourmet magazine, we have tweaked this recipe and cooked it for many of our Thanksgiving meals. The turkey is moist, golden, and a bit fancy – perfectly suited for a special occasion.


one 14- to 16-pound turkey, at room temperature, neck and giblets removed

21⁄2 teaspoons salt

11⁄2 teaspoons freshly ground black pepper

4 ounces black-truffle butter, at room temperature (see Cook’s Note)

6 cups chicken or turkey stock White Wine Gravy (recipe follows)


Kitchen string, 17 × 14-inch flameproof roasting pan with a flat rack


Remove the turkey from refrigeration and allow to come to room temperature for about an hour. Position a rack in the lower third of the oven and preheat the oven to 450°F.

While the oven is heating, rinse the turkey inside and out, and pat it dry. Mix the salt and pepper in a small bowl. Working from the end with the large cavity, carefully run your fingers underneath the skin to loosen it, being mindful not to tear the skin. Rub the truffle butter under as well as over the skin. Sprinkle the salt and pepper mixture evenly in the turkey cavities and all over the skin. Fold the neck skin under the body, tuck the wing tips under breast, and tie the drumsticks together with string.

Place the turkey on a rack in a roasting pan, and pour in 2 cups of the stock. Tent with aluminum foil, being careful that the foil does not touch the turkey. Roast for 1 hour.

Remove the aluminum foil and baste the turkey with the juices in the bottom of the roasting pan. Reduce the oven temperature to 375°F and pour 2 cups of the stock into the pan. Roast for 30 minutes. Add 2 more cups of the stock to the pan. Continue to roast, basting the turkey every 30 minutes, until an instant-read thermometer inserted into thickest part of each thigh (close to but not touching bone) registers 170°F, another 1 to 11⁄2 hours (21⁄2 to 3 hours total).

Remove the pan from the oven and carefully tilt the turkey so the juices from inside the large cavity run into the pan. Transfer the turkey to a platter and let it stand, uncovered, for 30 minutes (the temperature of the thigh meat will rise to 175° to 180°F). Remove and discard the string.

Serve the turkey with the truffled gravy. 




1⁄2 cup finely chopped shallots 2 cups dry white wine

2 cups chicken or turkey stock

3 ounces black-truffle butter; at room temperature (see Cooks Note)

6 tablespoons all-purpose flour

Strain juices from the pan in which you roasted the turkey through a fine-mesh sieve into a 2-quart measuring cup, and skim off and reserve the fat (or use a fat separator). Straddle the roasting pan across two burners, and heat 1⁄4 cup of the reserved fat over medium heat. Add the shallots and cook, stirring, until golden, about 2 minutes. Add the wine and boil, stirring and scraping up the browned bits, until the mixture has reduced to about 1 cup, 5 to 8 minutes.

Add enough of the stock to the reserved pan juices to bring the total to 4 cups. Strain the liquid through a fine-mesh sieve into a 2- to 3-quart heavy saucepan and bring to a boil.

Mix the flour with the truffle butter to make a roux, and add this to the boiling juices, whisking until thickened. Simmer, whisking occasionally, for 3 to 5 minutes. Season with salt and pepper.


C O O K ’ S   N O T E   |    If you can’t find truffle butter in your specialty grocery store, make your own: Mix together 7 tablespoons room-temperature unsalted butter, 13⁄4 teaspoons truffle oil, and a bit of salt. Taste, and add more truffle oil as desired. Refrigerate until ready to use. 

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At our thanksgiving table – it’s all about the sides. We’ll often throw in a newbie but these are the classics that one cannot omit. These recipes are from our new cookbook - check out this and other gatherings here

These recipes are also part of our campaign with Williams Sonoma and My Open Kitchen


serves 6

Earthy flavors combine with slightly sweet brioche bread to create this beautiful stuffing. One could certainly experiment with other breads: raisin or nut varieties could work well. 


4 tablespoons (1⁄2 stick) unsalted butter, at room temperature, plus extra for the baking dish

2 shallots, minced

4 cups sliced leeks (white and light green parts only, 1⁄2-inch-thick slices)

1 pound king trumpet or cremini mushrooms, chopped or sliced

2 cloves garlic, minced

salt and freshly ground black pepper to taste

1⁄2 cup dry white wine

4 sprigs fresh thyme

3 large eggs, lightly beaten

1 cup shredded Comté or Gruyère cheese

6 cups cubed brioche

1⁄3 cup chopped fresh parsley

1 cup chicken stock, plus more if needed


Preheat the oven to 350°F. Butter a 9 × 13-inch baking dish.

Melt the butter in a large saucepan over medium heat. Add the shallots, leeks, mushrooms, and garlic; season with salt and pepper. Cook, stirring occasionally, until the vegetables have softened, 5 to 10 minutes. Add the wine and thyme sprigs, and cook until the wine has evaporated, 3 to 5 min- utes. Transfer to a large bowl and remove the thyme sprigs.

In a large bowl, whisk together the eggs, a generous pinch of salt and pepper, and the cheese. Add the cooked vegetables, brioche, and parsley, and toss to combine. Mix in 1⁄2 cup of the stock. Continue to add more stock just until the stuffing is moistened but not wet (there should not be any liquid in the bottom of the bowl). Transfer to the prepared baking dish, cover with buttered aluminum foil, and refrigerate.

When you remove the turkey from the oven and set it aside to rest, place the covered baking dish in the oven and bake until the stuffing is warmed through, 25 to 30 minutes. Then uncover and bake until golden, about 15 minutes.



serves 6

A bit more rustic than the traditional cranberry sauce, this quick cranberry relish is sweet but retains a nice tartness. It is also quite lovely on buttered toast the following morning.

1⁄2 lemon, rind and flesh, cut into very small dice

2 cups water

1 apple, peeled, cored, and cut into 1⁄2-inch cubes

3 cups fresh cranberries

1 cup sugar

1⁄2 teaspoon ground cinnamon

Combine the diced lemon, water, apple cubes, cranberries, sugar, and cinnamon in a saucepan and bring to a boil over high heat. Then reduce the heat to low and partially cover the pan. Simmer gently, stirring occasionally, until the sauce thickens, the apple is tender, and the cranberries have burst, about 10 to 15 minutes. Allow to cool before serving, or refrigerate covered.






serves 4 – 6

Bright and buttery, these Brussels sprouts leaves add a little crispness and healthful greens to the meal.

2 tablespoons unsalted butter

2 cloves garlic, smashed and chopped

3 pints Brussels sprouts, pulled apart into leaves, cores discarded

Heat the butter in a large sauté pan. Add the garlic and cook until barely browned, 1 to 2 minutes. Remove the garlic from the pan and set aside.

Add the Brussels sprouts leaves to the pan and sauté until bright green, about 5 minutes. Add the garlic, toss, and serve. 


Photos and recipes from Sunday Suppers: Recipes + Gatherings. Copyright © 2014 by Karen Mordechai. Published by Clarkson Potter, an imprint of Random House LLC.

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Makes one loaf


1 country loaf or sourdough 

2 cloves garlic , minced

1 stick butter, room temperature

3 tablespoons olive oil

5 -7 sprigs thyme

2 sprigs rosemary

Preheat the oven to 400°F

Combine garlic, butter and olive oil.

Slice the bread almost all the way down in thick slices and brush each slice with the butter mixture. Tuck sprigs of thyme and rosemary in between slices.

Wrap the bread in foil and bake for 20min. Serve warm.


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We had the recent pleasure of hosting the Morris Kitchen crew at our Book Launch Party. They made these beautiful pink drinks for all our guests and graciously shared the recipe with us.

Sunday Suppers Cocktail

1.5 oz Morris Kitchen Grapefruit Hibiscus Mixer
.5 oz Basil Hayden’s Bourbon
Splash of Seltzer
Orange peel

Combine Morris Kitchen Grapefruit Hibiscus Cocktail Mixer and bourbon in a cocktail shaker with ice. Shake and strain over fresh ice in a tumbler. Gently stir a splash of seltzer on top. Garnish with an orange peel.

Many Thanks to our friends at Morris Kitchen – please note this is a sneak peak at their new Grapefruit Hibiscus syrup coming soon ! But be sure to check out their site for the loveliest syrup flavors and recipes.

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2L0A49742L0A4953 2L0A4985 2L0A5006 2L0A5037_1 2L0A5211     A Messy Meal


For our October Sunday Supper we collaborated with Kinfolk to host a gathering called | A Messy Meal.

We share a common thread of community and gathering and it is always a pleasure and privilege to host for them.


With the recent launch of our cookbook, Sunday Suppers | Recipes + Gatherings, we decided to cook from the book for this gathering. We made cornbread with honey butter, ribs, slaw, potatoes and ended of on a sweet and seasonal note with pies  from Four & Twenty Blackbirds.

Thank you for everyone that partnered with us and for those who joined us at the gathering. The cookbook is available in our shop and also on Amazon, Barnes & Noble and Indie Bound




Chef |  Christina Liva

Seasonal Pies | Four & Twenty Blackbirds

Biodegradable Plates + Cutlery  |  Wasara

Drinks + Gifts  |  Morris Kitchen

Olive Oil  |  California Olive Oil


Styling + Photography |  Karen Mordechai

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Internships at Sunday Suppers Studio | Event and Studio Positions

We are currently accepting resumes for Event and/or Event + Studio Interns at the Sunday Suppers. To apply email info(at), please send your resume, a cover letter as well as visual links to your pinterest and instagram or tumblr, please use the Subject “Sunday Suppers Internship” when applying as well as Event or Studio/Event as applicable. Below is a description of the positions – as always we are looking for bright happy demeanors and a love and passion for food, design and community.

Sunday Suppers Studio, South Williamsburg Brooklyn

Studio + Event Work

12-18 hours / week (2-3 days a week)
Availability on weekends for events – additional hours as needed
6 month commitment
Unpaid Position

Administrative work
PR projects
Preparing materials for the website/Blog
Photo assisting
Online research and event production
Prop styling- assisting
Sourcing for shoots (city and brooklyn)
Food prep, recipe testing, research, on site-production

Event Work

At events it’s an all hands on deck approach. We usually host dinners once or twice a month on weekends. You will be notified well in advance of all upcoming events and are expected to be available barring unusual circumstances. Six to twelve month commitment.

At these dinners and in preparation duties may include:
Table setting
Crafting and diy
Preparing cooking stations
Overall event sourcing
**must be ok with less joyful tasks like: cleaning, serving + washing dishes

Requirements | Interests
Photography, Food styling + Event Design
Strong communicator
Super organized
Design sense

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2L0A4700 2L0A4704BEEF ROAST   |  red wine salt crusted

w/ caper salsa verde


1 whole beef tenderloin (about 6-7 lbs), trimmed

5 cups all-purpose flour

3 cups kosher salt

1 tablespoon fresh ground black pepper

5 egg whites

1 1/2 cups water

1/2 cup chopped rosemary

½ cup red wine



Place the kosher salt in a large mixing bowl. Add a enough red wine to color the salt (about 1/2 cup). Mix to combine.

Place the flour, salt and pepper in a large mixing bowl. In another bowl, whisk the egg whites and water and add to the dry ingredients along with 2 tablespoons of the rosemary. Combine with a potato masher or fork until the mixture begins to come together. Then knead with your hands for 1 to 2 minutes. Transfer the mixture to a large zip-top bag, seal, and let stand at room temperature for 4 hours, or up to 24 hours.

Transfer dough to a floured surface and roll out to 3/16-inch thickness, approximately a 24 by 18-inch rectangle. Trim away extra dough, if necessary. Sprinkle the remaining herbs on the center section of the dough and gently press down.

Preheat oven to 400 degrees F.

Set a heavy bottomed grill of frying pan over high heat. Brush the tenderloin with olive oil and sear on all sides until well browned, approximately 10 minutes. Rest the meat for at least 5 minutes or until it is cool to the touch so as not to melt the dough.

Place the tenderloin in the center of the dough. Fold top part of dough over, flipping back about 1-inch of dough onto itself. Repeat with the bottom half of the dough. Press together the 2 flaps of dough and seal. Make sure the dough is not too tight around the tenderloin. At the ends of the tenderloin, press together dough to form a seal and cut away any excess. Transfer to a sheet pan, place in the oven and roast to an internal temperature of 125 degrees F, approximately 25 to 30 minutes. Remove from the oven and allow to rest for 30 minutes or up to 1 hour. The tenderloin will continue to cook 10 to 15 degrees more. Cut salt crust at 1 end and extract meat by pulling out of dough tube. Slice and serve immediately.


Caper Salsa Verde


¼ cup capers

1 teaspoon Dijon mustard

3 tablespoons red wine vinegar

1/4 cup roughly chopped parsley

1/3 cup roughly chopped mint

1/3 cup roughly chopped cilantro

1/2 cup roughly chopped chives

4 tablespoons extra-virgin olive oil

freshly ground pepper


Blend in a food processor or with a mortar and pestle until smooth and combined.




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AUTUMN  VEGETABLES  |   salt roasted

w/ mint maldon + yogurt

serves 14-20


21 egg whites

15 cups kosher salt

large bunch of thyme

2 lb small red beets

2 lb fingerling potatoes

2 lb carrots, washed and thoroughly dried

6 Tbsp. olive oil

3 Tbsp. thinly sliced chives

3 Tbsp. finely chopped flat leaf parsley

Freshly ground black pepper


Position rack in middle of oven. Preheat oven to 400F.

Combine egg whites, salt and thyme in a large bowl. Mix thoroughly, using your hands, to create a texture resembling wet sand, about 2-3 minutes.

Halve larger vegetables as necessary so that all are around the same size. Pack salt mixture onto each individual vegetable, making sure no skin is exposed. Arrange prepared vegetables on a rimmed baking tray so that none are touching. Bake until crust is deep golden brown, and vegetables are tender when pierced with a pairing knife, about 45-50 minutes. Remove from oven and let cool on baking tray 5-10 minutes. Peel the salt crust away from the vegetables, then peel the skins while still warm. Cut vegetables into 1 1/2″ pieces.


Toss with olive oil, chives, parsley and freshly ground black pepper. Arrange on a serving platter and top with parsley. Serve with roasted chicken, grilled steak, or toss with thinly sliced kale and eat as a salad.


* a note – we have salt roasted beets in the past and so this was a bit of an experiment – we found that the carrots do turn out a little salty, because more sodium penetrates their skin, but the potatoes and beets worked out quite nicely – let us know if you experiment with any other vegetables !


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We had a selection of natural and infused salts  inspired by the seasonal plates they were paired with.




pink himalayan sea salt

black sea salt

smoked brown rock salt

maldon sea salt




Citrus Salt  |  made by adding lemon and lime zest 

Chive Salt  |   made by adding both smashed chives with a mortar & pestle and chopped chives

Red Wine Salt  |  made by adding a splash of red wine


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salt |sôlt|

a white crystalline substance that gives seawater its characteristic taste and is used for seasoning or preserving food.


Salt is not only an essential in our kitchens and our cooking, but an incredible creation and substance in itself.

This sunday supper was dedicated to the art of cooking with salt in ways that don’t stop at the salt cellar on your table. We paired seasonal plates with a selection of natural + infused salts and  the class was led by our chef Christina Liva to show us how to create one-of-a-kind salts at home by adding offbeat flavors and colors to give new life to simple everyday meals.




bread + buffalo butter

varied sea salts


stone fruit with ricotta + honey

citrus salt  


beef roast baked in red wine salt 

capers + fresh herbs


autumn vegetables, mint maldon + yogurt


goats cheese ice cream

plum sea salt 




Chef |  Christina Liva

Styling + Photography  |  Karen Mordechai

Wines | Avant Wines


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Sunday Suppers - Fig Tart Honey

This beautiful – and super easy recipe comes from our new and long awaited cookbook entitled Sunday Suppers Recipes + Gatherings. Enjoy !


FIG TART  w/ honey

serves 6 


This tart is quite lovely, and it is one that you can prepare in advance. To do so, pre-bake your tart shell and mix the filling earlier in the day; store your filling in the refrigerator, then assemble the tart just before serving. You will likely have some of these ingredients on hand from the rest of the meal preparations for this menu. The filling is one of my favorites and has a perfect balance of sweet and tart. Figs may not be available to you at the moment – you can top this tart with any fruit that is in season—plums, persimmons, or berries would be lovely.



2 cups all-purpose flour, plus extra for dusting

Pinch of salt

¼ cup sugar

1 cup (2 sticks) cold unsalted butter, cut into small cubes

½ cup ice water


1 cup crème fraîche

1 cup cream cheese, softened

2 tablespoons sugar

Grated zest of 2 lemons

Juice of 1 lemon

15 to 20 fresh figs, sliced

Honey, for serving



Prepare the tart crust: In a food processor or by hand, combine the flour, salt, and sugar. Add the chilled butter cubes and process until the mixture resembles a coarse meal. Do not overmix; you want to retain some chunks of butter in order for the baked crust to be nice and flaky. Gradually add the ice water until the dough just comes together. Form the dough into a ball, wrap it in plastic wrap, and chill it in the refrigerator for 20 minutes.

Lightly flour your work surface (preferably a cold surface), and roll out the dough to form a ¼-inch-thick rectangle, about 5 × 14 inches. (If the dough cracks while you’re rolling it, just pinch it back together.) Fit the dough into a 4½ × 13¾-inch tart pan (preferably nonstick). Cut off any excess dough. Prick the bottom of the dough with a fork to prevent it from rising. Refrigerate the tart shell for 15 minutes.

Meanwhile, preheat the oven to 350°F.

Place parchment paper on top of the chilled tart shell and fill it with pie weights or dried beans. Bake for 20 to 25 minutes, until golden. Allow the crust to cool completely.

Make the filling: In a bowl, stir together the crème fraîche, cream cheese, sugar, lemon zest, and lemon juice. Fill the cooled tart shell with the cream filling, and arrange the figs in rows on top. Serve immediately, drizzled with honey.

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SUMMER GRAIN SALAD w/ radish, fig, mint & pistachio
serves 6 – 8

1 red onion, finely chopped
1-2 radishes, finely sliced
½ cup cilantro, roughly chopped
½ cup parsley ,roughly chopped
½ cup mint leaves
6 figs, sliced in quarters
½ cup pistachios, toasted & chopped
7oz Freekah, rinsed

2 Tablespoons pomegranate molasses
3 tbsps Olive oil
Dash of red wine vinegar
2 tsp sumac
Lemon juice to taste

Combine the onion and radishes in a large bowl and toss to combine.
Bring a saucepan of water to the boil add freekah, and cover the saucepan with a lid. Reduce the heat to low, and cook until freekah is tender and water evaporates (25-30 minutes), drain and transfer to a bowl to slightly cool. Once cooled add the bowl with the remaining ingredients. For the pomegranate dressing, whisk ingredients in a small bowl to combine, then season generously. Add the lemon juice to taste, or squeeze over at serving if you would prefer. Add herbs, pistachios and figs.

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Sunday Suppers is looking for a studio and creative assistant, part/full time. Hours will be 30-45 hours a week including weekend or evening work.  *flexibility is a must


The right person is |  hard-working excited, motivated, a true self starter and a team player. The job consists of a mixed bag of tasks and assignments and is the right fit for a motivated young creative who is searching to join a a young and hip space at the intersection of food, community and design.

These three topics are of supreme importance and carry through in all that we do. You should be super passionate about these topics and of course about Sunday Suppers and our mission.




If you are strongly considering this position, please note that this is an entry level position with an opportunity for growth. Hours will be 30-45 hours a week including weekend or evening work. This is a long term opportunity and should not be viewed as a temporary gig or internship. We would expect a minimum of a one year commitment but hope for more.




The right candidate for this position will have had 2-3 years of experience in a creative work environment. Previous and relevant work experience can include styling or photographic assisting, restaurant experience or other service oriented work, small businesses startups, work in the arts etc.


Jack of Trades


This job really is a mix of many different tasks and talents. The right person need not be an expert in any but is hopefully suitably experienced and well versed in the following: food, art/photography/design, styling, production and hospitality. Most importantly this person is passionate about these topics and sees this as an opportunity to learn and grow in all of these fields.


Warmth | Trueness | Integrity


We are a very small group at Sunday Suppers, our team is warm, amicable – pleasant and truthful, easy going and at the same time know when it is appropriate to work and put their head down. We are a small family at Sunday Suppers and are really looking for like-minded good talented folks to join, no ulterior motives needed.




This job will require you to deal directly with many different kinds of people and clients. The right person will be warm and friendly but not overly so and know when to contribute and chime in, but equally when to be a quiet observer or a calm presence.




Sunday Suppers maintains a very clear and concise style, a natural and organic approach – a taste for the simpler things. Having an aligned aesthetic is crucial to the job and




As it relates to food we are passionate about local, sustainable and ingredient driven fare. We focus on simple, good food and feel very strongly about its sourcing and beauty. You do not have to be a chef or a professional cook – but you should certainly feel very comfortable in the kitchen and be passionate about the industry. Additionally, being able to jump in as needed and be excited to learn and experiment as we do is key. A knowledge of the current food scene, restaurants, coffee houses and trends is integral, we cook, we read, we talk about food and thoroughly enjoy the food scene around us. 




This is a hugely important part of the job, you should be excited to organize and re-organize. We keep a very tidy and neat space, everything in its place and a very minimal environment must be maintained.  This applies to admin work, pantry + prop closet, general studio organization and beyond. This job is for you if you not only love to create organization but are also passionate about problem solving and pro-active enough to take initiative and come up with a solution, in all that you do.




will include any and all of the following


Styling + Events

sourcing for shoots both online and in the city

assist in event planning, strategy + project research

assist in producing and managing sunday suppers and private events

  attending client meetings

attend Internal brainstorming meetings 

*attend all Sunday Suppers events and contribute as needed



day to day kitchen work, recipe testing + kitchen assisting

ingredient sourcing, online and in the city

knowledge of current food trends, restaurants and the industry as a whole


Studio + Administrative

handling client correspondence

invoicing, budgets, expenses

internal database

create and research blog posts and content

social media

managing studio for rentals and interfacing with clients




This person should also be equally comfortable doing the less glorious tasks

washing dishes, tidying the floors, taking out trash, organizing the pantry and prop closet, making coffee and lifting boxes.



Social media savvy | this means having your own strong aesthetic on pinterest, tumblr or instagram + following current trends in the market regarding food, design, travel etc.


Computer Skills | These skills must be on point, proficiency in mac programs a plus but overall a strong ability to create documents, spreadsheets, do online research and maintain an organized process throughout.

Additional knowledge of photoshop, indesign, big cartel, iWork, excel, wordpress/tumbr are valuable 


The following skills are a plus 


Photography (assisting or editing)

Video (capture and editing)

Recipe testing and/or developing



TO APPLY |  please send a cover letter and resume along with links to your Pinterest + Instagram to with the subject  Studio + Creative Assistant

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Friends + Supporters ! I am happy to announce that my first cookbook entitled “Sunday Suppers Recipes + Gatherings” is now available for pre-order. The book is a collection of gatherings and recipes photographed across the country. The idea is to celebrate good food, friends and family. I do hope you will keep an eye out for it. It will officially launch on October 14, 2014 [Clarkson Potter | Random House] Pre-Order is available on Amazon, Barnes & Noble and IndieBound and soon in our shop as well.

A bit more about the book |

Time has a funny way about it – we started chats about this book exactly three years ago. It is almost the same age as little Sophia, I cannot believe it. Over time it has grown, changed and evolved. At times I have likened the process to having a child. It is wonderful and satisfying and intense and amazing – all at once. It has tested my patience and endurance as well.

But finally it is coming together and I can’t help but be excited. Many hands and voices came together to create and influence this book. I have put heart and soul into it and I hope that will show.

Thank you for reading about this and for all of the continued support, Sunday Suppers could never have come this far without you. Please pre-order and help us spread the word. We’ll keep you guys updated.


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Summer and sunshine means a blooming farmers market and beautiful produce. We’re over the moon to announce that alongside this seasons market delights, we have Bea Peltre from well known La Tartine Gourmande visiting us again to teach a weekend Food Styling + Photo workshop. Béa is not just a fantastic teacher, but also such a fun spirit to be around. The workshop will be all about celebrating summer produce and french cooking. For previous posts about workshops with Béa, take a look here.


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Two day workshop  |  August 16 + 17, 2014  |  10am – 4pm

Sunday Suppers Studio | 475 Kent Avenue, Brooklyn

Tickets are available in our shop  - and includes two breakfasts and two lunches for all.

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In May we hosted a Kinfolk dinner bringing about the spirit of the sea. We were inspired by nostalgic memories of the Mediterranean sea, the simplicity of salt trickling through hands and flavorful platters of food. Together we worked with a team of spirited folks in the community to create a simple feast and guests were treated to a Mast Brothers chocolate bar to take home.   Our menu included |

halloumi, fig and radish salad


black sesame flatbread

beet + herb yogurt


whole market fish baked in sea salt and lemon

potatoes + ramp salsa verde


olive oil cakes

rose cream + pistachios


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Chefs |  Echo Hopkins +  Eddie Shumard

Styling + Photography  |  Karen Mordechai

Styling Assistant | Marize Conradie

Gift  |  Mast Brothers Chocolate

Floral Installation |  BRRCH

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1/2 head purple cabbage, shredded 1 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil 

for bread

8 slices country loaf, sliced 1⁄2-inch thick 1 clove garlic, halved
1 cup creme fraiche
sea salt to taste

Preheat the oven to 425°F.

Toss the cabbage with vinegar and olive oil and spread onto a parchment lined baking sheet. Roast for 15-20 minutes until just crispy.

Brush the olive oil over one side of each bread slice, and place them in a single layer on a baking sheet. toast the bread, flipping the slices once, until golden brown, about 8 minutes.

Rub the toast with the halved garlic clove. Spread with creme fraiche and top with olive oil and sea salt to taste.



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We welcomed the sunshine back with a lovely spring meal. For this supper we collaborated with Ali + Echo and cooked a family style feast accompanied with lovely spring greens and set a table with blossoms and all things that’s calling spring. And as a gift to celebrate the new season we made a rose sugar that can be used in baking or to garnish.


Chef |  Ali + Echo 

Bread | She Wolf Bakery

Styling + Photography |  Karen Mordechai

Styling Assistant | Marize Conradie

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Serves 4


4 chicken legs

1 leek sliced

3 cloves garlic, finely diced

6 tablespoons olive oil

1 tablespoon red chili flakes

1 bunch marjoram

1 cup white wine

1 preserved lemon, sliced

3 anchovy fillets

1 teaspoon capers

1 lemon

sea salt


Preheat the oven to 350°F. Marinate the legs in 3 tablespoons of olive oil with red chili flakes and season generously with sea salt. After an hour, brown the chicken legs until the skin crisps up. Remove excess fat and sautee the leeks and garlic. Return the legs to the pan and throw in the remaining ingredients. Braise, uncovered for 30 minutes.



Serves 4 -6



1 pound white bean, like cannellini or flageolet

1 spanish onion, quartered

3 strips bacon

1 bunch thyme

3 cloves garlic

4 tablespoons red wine vinegar

10 tablespoons olive oil

sea salt & freshly ground black pepper



1/4 pound smoked bacon



1 bunch parsley

1 bunch chives

1 bunch tarragon

1 bunch mint

1/2 cup olive oil

juice and zest of 1 lemon


Soak the beans in cold water overnight.

Drain the beans and put into a heavy-bottomed saucepan and cover with fresh, cold water. Add the onion, uncooked bacon, and thyme to the pot and bring to a boil. Lower the heat and let it simmer for 20-30 minutes, or until the beans are soft.

Meanwhile, crush the garlic to a paste and macerate in the vinegar with a pinch of salt for 5 minutes. Add the olive oil and a pinch of black pepper, shake around and taste for seasoning.

Drain the beans, picking out the bacon, onions and thyme, and sprinkle generously with sea salt. Let cool for 5 minutes and toss the dressing through the beans. They’ll absorb the most flavor when they’re warm.

Preheat the oven to 400 degrees. Place the bacon on a baking sheet lined with parchment paper and roast for 15 minutes, or until charred. Prepare another baking sheet with a cooling rack over it so you can transfer your bacon out of its grease to cool. It’ll crisp up nicely!

For the oil, stem all the herbs, add the lemon juice and zest and blend in a food processor adding the olive oil slowly. If it looks too dry, add more olive oil.

Put the beans on a big platter and drizzle with the herb oil. Chop up the bacon and sprinkle over.

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Serves 6

1  cups english peas

1  bunch fresh mint, washed, dried and roughly torn

1/2  bag market greens

1/3  lb. ricotta salata, cubed

1/3  country loaf, for croutons

1 bunch asparagus ( grilled)

    bok choy, blanched

DRESSING | red wine vinegar

Bring a pot of salted water to a rolling boil. Meanwhile, preheat oven to 375 degrees. Tear bread into rough 1-inch pieces. Spread out on a baking sheet and bake until golden, about 14 minutes, flipping once halfway through to ensure even coloring. Set aside to cool for a few minutes.

Meanwhile, heat ¼ cup oil and garlic in a medium saute pan set over medium-low heat. Cook until garlic is light colored, about 3 minutes. Pour garlic oil over bread and toss well to coat. Season with salt and set aside.

Lightly blanch peas in batches until crisp-tender. With a slotted spoon, immediately transfer them to an ice-water bath. Remove from ice-water bath and dry well. Blanch bok choy as well as above.

Heat a char-grill pan (or barbecue) over high heat. Brush asparagus lightly with olive oil and grill in batches, turning once, until just tender and lightly charred (1-2 minutes).

Combine all the different elements, except for the ricotta , in a big bowl, mix with the vinegar and plate. Top with ricotta salata.



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2L0A0933 2L0A0938 2L0A0942 2L0A0946 Espresso + Cardamon Glazed Bacon adapted from Toby’s Estate

serves 4

12 strips of bacon
1/2 cup maple syrup
1 shot of espresso
1 cardamon pod

Place the bacon on a parchment lined baking sheet. Combine espresso, maple and smashed cardamon pod Brush each strip with syrup mixture and bake at 400 degrees for 10-15 minutes until crispy.
Drain on a wire rack and serve.

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serves 4

2 pounds small potatoes, like baby Yukon Golds or fingerlings
1/2 cup olive oil
2 cloves garlic, minced
Salt and freshly ground black pepper, to taste
Italian parsley, finely chopped

Preheat the oven to 350°F. Thoroughly scrub the potatoes and arrange them on a parchment-lined baking sheet. Bake for 30 minutes or until they are tender enough to pierce with a fork, but not browned. Let the potatoes rest for 10 minutes or until they are cool enough to handle.
Turn the oven up to 450°F. Using the bottom of a firm spatula, or measuring cup, smash the potatoes with firm, downward pressure. Squish each potato to about 3/4-inch thick. They will crack and split, but they should, for the most part, stay in one piece.
Brush or drizzle generously with olive oil, sprinkle with minced garlic, and place back in the oven. Bake until crispy and golden brown, about 15 minutes.
Sprinkle with salt, pepper, and parsley, and try not to eat the whole pan by yourself.

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There’s not much better than a simple baked egg dish for a communal brunch, easy and you can prep them ahead of time.


Serves 6

1/3 cup/75 ml cream or half-and-half/half cream, plus more for drizzling
3 tbsp/40 g unsalted butter
6 fresh whole farm-fresh or organic eggs
Sea salt
Freshly ground black pepper
1 small handful chopped mixed fresh herbs such as basil, dill, chives, or parsley

Preheat the oven to 350°F/ 180°C /gas 4.

Arrange six 4-oz/120-ml ramekins in a 9-by-13-in/23-by-33-cm roasting pan/tray. Fill each ramekin with 1 tbsp of the cream and ½ tbsp butter. Transfer to the oven to heat the ramekins and melt the butter, about 5 minutes.

Remove the roasting pan from the oven and crack an egg into each ramekin. Sprinkle each with salt and pepper to season.

Fill the roasting pan with warm water that comes about halfway up the sides of the ramekins; return the pan to the oven. Bake until the eggs are just set around the outside but the yolks are still soft and slightly runny, about 15 minutes. Remove the pan from the oven and set aside; the eggs will continue cooking slightly in the hot ramekins so err on the side of runny.

Drizzle the eggs with a touch of cream and sprinkle with fresh herbs. Serve immediately.

The Newlywed Cookbook | Sarah Copeland | Chronicle Books

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A long and cold winter means plenty lazy weekend brunches. To say farewell to winter we prepared a lovely brunch in collaboration with one of our favourite chefs Sarah Copeland.  We cooked together as always and served a hearty meal in family style. The recipes are a combination of some from our own arsenal and from Sarah’s cookbooks The Newlywed Cookbook and her latest, Feast . We also had the privilege of setting our table with napkins individually block printed by hand from Caroline Z Hurley who’s work we adore. Visit us over the next week for all the recipes and also keep an eye on Sarah’s blog, Edible Living , where she will be posting about them as well.


Chef |  Sarah Copeland  ( Cookbooks | Feast  +  The Newlywed Cookbook )

Styling + Photography |  Karen Mordechai

Styling Assistant | Marize Conradie

Napkins | Caroline Z Hurley

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Internships at Sunday Suppers Studio | Event and Studio Positions

We are currently accepting resumes for Event and/or Event + Studio Interns at the Sunday Suppers. To apply email info(at), please send your resume, a cover letter as well as visual links to your pinterest and instagram or tumblr, please use the Subject “Spring/Summer Interns” when applying as well as Event or Studio/Event as applicable. Below is a description of the positions – as always we are looking for bright happy demeanors and a love and passion for food, design and community.

Sunday Suppers Studio, South Williamsburg Brooklyn

Studio + Event Work

12-18 hours / week (2-3 days a week)
Availability on weekends for events – additional hours as needed
6 month commitment
Unpaid Position

Administrative work
PR projects
Preparing materials for the website/Blog
Photo assisting
Online research and event production
Prop styling- assisting
Sourcing for shoots (city and brooklyn)
Food prep, recipe testing, research, on site-production

Event Work

At events it’s an all hands on deck approach. We usually host dinners once or twice a month on weekends. You will be notified well in advance of all upcoming events and are expected to be available barring unusual circumstances.

At these dinners and in preparation duties may include:
Table setting
Crafting and diy
Preparing cooking stations
Overall event sourcing
**must be ok with less joyful tasks like: cleaning, serving + washing dishes

Requirements | Interests
Photography, Food styling + Event Design
Strong communicator
Super organized
Design sense

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RECIPE | Chocolate, Prune and Armagnac Cake

300 g chocolate
200 g unsalted butter
6 eggs
125 g caster sugar
150 g prunes
50 ml Armagnac
1 t salt

preheat oven to 350 degrees F

Soak the prunes in the Armagnac, butter and line an 9 inch round.

Melt the dark chocolate and the butter in a heatproof boil over barely simmering water. Let cool slightly.

Separate the eggs and combine the yolks with 100g of the sugar. Whisk until ribbons form. Combine with chocolate. Drain the prunes and puree. Combine with chocolate and eggs.

Put chocolate mixture big bowl. Beat eggs whites with remaining caster sugar and salt until soft peaks and fold into the chocolate mixture. Combine in big bowl, pour into pan.

Bake for 30-35 minutes, top with powdered sugar before serving

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At our recent supper we served a simple hearty dish of Beef Bourguignon. It is a perfect one-pot meal for a sunday, especially on these cold winter days.

The full recipe is below.

- As many of you know, high quality grass-fed beef makes the ultimate difference. For our dinner we used beef from a local farm: Sun Fed Beef. You can find them at the local NY Greenmarkets including union square. They are also online at Good Eggs. Check them out, it is truly worth it.














Preheat oven to 325 F. Pat meat dry, season well with salt and pepper.
Heat oil in a large cast-iron casserole pot over medium heat. Working in batches brown the beef cubes for 8-10 minutes. Transfer with a slotted spoon to a plate.

Add bacon, garlic, carrots and half the amount of parsnip to the pot and sauté until softened or for about 5-7 minutes. Return the beef cubes to the pot, add the red wine and bring to a boil. Add beef stock and bouquet garni and season generously with sea salt and freshly ground black pepper.

Bring to a boil, reduce heat to low and cook 2 minutes. Cover and place in oven. Bake until meat is very tender, 2 1/2 -3 hours.

Briefly steam or blanch carrots, parsnips and cipollini onions; drain. After one hour of cooking add parsnips, cipolinni onions, carrots and mushrooms to the stew.

When the stew is ready use tongs to remove all the beef and vegetables – set aside in a bowl. Carefully strain the contents of the Dutch oven through a fine-meshed sieve set over a medium pot.

Bring the sauce to a simmer and reduce the heat to medium; whisk in the beurre manie. Whisk in a third of the paste, wait for it to incorporate into the sauce, then add another third of the beurre manie, and so on. Do not let this boil, but allow it to simmer very gently for 2-3 minutes. Taste for salt and add some if needed.

To serve, coat the beef, carrots, mushrooms and pearl onions with the sauce. Serve family style with lots of crusty bread.



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Ricotta and Sage filled Beet Ravioli

Beet Pasta
1 large beet or 1 scant cup beet puree
1 T olive oil
3 cups OO flour
2 large eggs

1 ¾ cup ricotta
¼ cup mascarpone
½ cup parmesan, grated on a microplane
zest of 1 lemon
1 teaspoon freshly ground black pepper
1 T sliced sage

1 ¾ cup ricotta
¼ cup mascarpone
½ cup parmesan, grated on a microplane
zest of 1 lemon
1 teaspoon freshly ground black pepper
1 tablespoon sliced sage


1 cup butter (1 stick)
1 Tablespoon poppy seeds

Boil the beets until tender. Puree in a food processor with olive oil until super smooth and cool.

Put the flour in a bowl and make a little well. Add the beets followed by the eggs into the well and slowly incorporate flour. Place the dough on a floured surface and knead until it starts to feel silky. Wrap the dough in plastic wrap and allow to rest for 2 hours, allowing the gluten to properly activate.

Combine all ingredients.

To assemble raviolis
Dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Guide the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue until the machine is at its narrowest setting. The dough should be paper-thin, about 1/8-inch thick.

Using a 3-4 inch cookie or ring cutter create circles from your dough. Pipe or dollop 1-2 teaspoons of filling onto half of the circles. Use water to dap or brush around the edges. Top each filled ravioli with another pasta round, working from the inside out to adhere – be sure to remove as many air bubbles as possible.

Melt the butter in a sautee pan until just nutty and turn off the heat. Boil the ravioli for 3-4 minutes and toss in the browned butter. Place it delicately on a plate and sprinkle with a pinch of poppy seeds.


Recipe: Ali + Echo Photography: Karen Mordechai- Sunday Suppers

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a warm stew, crusty breads, red wine. it was a lovely evening shared and recipes will be coming throughout the week. Thank you to our partners and friends:

Farm: Good Eggs NY
Chefs: Ali + Echo
Meat: Sun Fed Beef
Flower: BRRCH Flowers
Menu + Tags: Simplesong Design
Styling + Photography: Karen Mordechai

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We’re excited to announce a Flower Shoppe co-hosted by Sunday Suppers and BRRCH
It will be a valentine’s day class + pick up.

Come hang out with us on friday feb 14th, we’ll be making beautiful arrangements from 4-7pm or pre-order and pickup an arrangement all day.

Tickets + Pre-order Details Here

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Recipe: Cauliflower Soup with crunchy bacon, beet oil and pickled pears

2 heads cauliflower
½ gallon whole milk
3 cinnamon sticks
1 bunch thyme
1 heaped teaspoon chili flakes
6 peppercorns
1 small Spanish onion
3 tablespoons butter
1 cup chicken stock
4 oz crème fraiche
Nutmeg for grating

Cut the cauliflower into quarters and then cut out the core. Break up the head into smaller florets and put into a deep, heavy-bottomed pan. Lay the cinnamon sticks, thyme (branches and all) chili flakes and peppercorns over the cauliflower and cover with whole milk. If the milk doesn’t cover the cauliflower completely, then top off with some water. Bring it to the boil and simmer, covered, for 20 minutes, or until the cauliflower is super tender.

Meanwhile, melt the butter in a smaller heavy-bottomed saucepan, throw in the onions with a touch of salt and sweat. It’s really important that the onions soften without browning to maintain a white color. Once the onions are translucent, pour over the chicken stock and warm through over a low heat.

When the cauliflower is tender, begin pureeing.  Use a big spoon to transfer the florets into a food processor, carrying over some cooking liquid with it. Continue like this until all the cauliflower has been pureed, processing the broth and onions with the last bunch of cauliflower. You’ll have a lot of the milky broth left over. Hold on to some in case you want to thin out the soup later.

Sieve the pureed cauliflower to smooth out the soup. Add the crème fraiche, grate in a pinch of nutmeg and season with salt as you see fit.

Beet Oil: Juice one red beet and mix with extra virgin olive oil
Crispy Bacon: chop and render bacon in a cast iron skillet until crispy

Pickled Pear
1 Pear, sliced
1/2 cup sugar
1/2 cup white wine vinegar
1 bay leaf 
2-3 cloves
1/2 teaspoon black peppercorns
combine all ingredients over low heat until sugar is dissolved, pour over pear slices and serve

Recipe: a collaboration by Ali Schmidt + Karen Mordechai Sunday Suppers

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Holiday Gift Idea – Spruce infused olive oil. Infusing the oil with the fresh wintery taste of Spruce is so wonderful and of the season. The oil works well on greens and salads to add a fresh note.

To infuse we used a generous amount of spruce sprigs (about 5-6 bunches) and a liter of good Italian olive oil. Heat the oil and spruce in a saucepan on medium-low heat (cook to 180°), let the oil cool, and then strain out the spruce before bottling the infused oil. We packaged these in little amber bottles and shipped them out to friends near and far.

Wishing everyone a happy and merry holiday season – hoping it is filled with laughter and love.

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We had the privilege of hosting a sunday supper this weekend in honor of our friend Sarah Copeland‘s new book entitled “Feast.” It is a beautiful book (available here) – dedicated and inspired by cooking healthful and meatless dishes.

Sarah created a wonderful menu – filled with grains and winter produce and all the robust flavors that go along with it. In the festive spirit – our setting was wintery – greens and whites – a garland overhead and a minimalist tabletop (by Fox Fodder Farm).

The result was a spectacular evening. Sarah (a natural born teacher) led the class as we made: Crudités with Romesco  | Roasted broccoli, kale and chickpeas with ricotta | Barley Risotto with Radishes, Swiss chard and Preserved lemon

And for dessert a Pear Frangipane Tarte. Guests went home with a few pears and below are recipes for the pear tart as well as the broccoli and ricoota dish. For the others – you’ll have to buy the book !





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recipe adapted  from Feast: Generous Vegetarian Meals for  Any Eater and Every Appetite by Sarah Copeland


1/2 cup unsalted butter, melted

Pinch of fine sea salt

1 cup all-purpose flour



½ cup unsalted butter, at room temperature

½ cup unbleached sugaR

1 cup ground almonds (or almond meal)

1 egg plus 1 egg yolk

1 teaspoon pure vanilla extract

3 tablespoons oat flour (ground oats) or all-purpose flour


¼ teaspoon fine sea salt

2 ripe D’anjou or Bartlett pears, cored and sliced

Pine nuts, for garnish

ice cream, for serving

Preheat the oven to 375˚F/180°C.

crust: whisk together the melted butter, sugar, vanilla, and salt. Add the flour and stir until it feels like damp sand. Press the dough evenly along the bottom and up the sides of an 8-in/20-cm square or 9-in/ 23-cm round tart pan/flan tin with a removable bottom. Prick the crust all over with a fork and chill in the fridge until ready to bake, about 30 minutes.

while the crust chills, make the frangipane: Cream together the butter and sugar until light and fluffy, about 2 minutes. Add ground almonds (or almond meal) and beat together. Add in the egg and yolk, one at a time, and then vanilla extract. Stir in the flour, and sea salt, scraping the bottom for any dry or unmixed bits, until the mixture is evenly fluffy and smooth.

tart: spread the frangipane into the bottom of the prepared crust and line with sliced pears. Top with cinnamon, turbinado sugar and pine nuts, if desired. Bake until set and golden brown, and the center springs back lightly when touched, about 35 to 45 minutes. Let cool slightly, cut into pieces and serve warm with ice cream or whipped cream.



recipe from Feast: Generous Vegetarian Meals for  Any Eater and Every Appetite by Sarah Copeland

At Il Maialino in New York City, where I’ve spent many Sundays brunching with friends, the pastry and coffee are addictively good. But it’s a plate of crispy, roasted broccoli and kale topped with a poached egg that was on special one Sunday that I can’t stop thinking about. I’ve made a dozen versions of it since, usually with Lacinato kale (though any kale will do) and broccoli or broccolini, sometimes topped with a soft-cooked egg, other times garnished with milky fresh ricotta. I’ve landed on this version—amped up with chickpeas and red pepper flakes, which as a midday meal is just right.




1 bunch broccolini, or broccoli, cut into thin florets

1 bunch Tuscan or Lacinato kale, stemmed and cut into 2-in/5-cm pieces

1½ cups/240 g cooked chickpeas (see instructions below) or canned chickpeas, drained and rinsed

1 clove garlic, thinly sliced

¼ cup/60 ml extra-virgin olive oil

Fleur de sel or Maldon sea salt

1 lemon, cut into wedges

8 oz/250 g fresh ricotta cheese

Freshly ground black pepper

Pinch of crushed red pepper flakes

Finishing oil for drizzling


Preheat the broiler to high. Toss the broccolini, kale, chickpeas, and garlic with the olive oil. Season lightly with fleur de sel and divide between two rimmed baking sheets. Broil each sheet, tossing halfway through cooking, until the kale is crispy and the broccoli just tender and charred but still bright green, about 5 minutes, rotating the trays top to bottom if two don’t fit side by side in your oven. Squeeze the juice from two lemon wedges all over the top and toss together.


Divide between two to four small plates and top each with a dollop of ricotta. Sprinkle the ricotta with black pepper and red pepper flakes and drizzle each plate with finishing oil. Serve warm or at room temperature, with more lemon wedges for squeezing over the top.


SOAKING AND COOKING CHICKPEAS: Start with one 1-lb/455-g bag dried chickpeas and soak them in water overnight in a medium soup pan or saucepan. The next day, bring them to a boil and skim off the white foam after 5 minutes of cooking. Drain, rinse, and return them to the pot. Cover with 4 cups/960 ml fresh water and aromatics (carrot, celery, and onion) for extra flavor for preparations like Lentil-Chickpea Burgers with Harissa Yogurt. Bring to a boil over medium-high heat. Reduce to a simmer, add ¾ tsp salt, and cook until completely tender, about 45 minutes. Drain, reserving 1 cup/240 ml of the cooking liquid for preparations like Hummus. You should have about 6 cups/985 g of cooked chickpeas.


reprinted with permission from Chronicle Books



Farm: Good Eggs NY 

Flower: Fox Fodder Farm

Styling + Photography: Karen Mordechai


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We made these crackers for our holiday shoot – and they were quite lovely. We served them with some of our whipped honey below.
Or place them in a small box and give them as holiday gifts. Recipe below.

And if you are curious about black salt or would like to purchase some – they are in our little shop here

(shameless plug). Enjoy !

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Crisp Rosemary Flatbread

Makes three 8 -10 inch rounds


1 3/4 cups unbleached all-purpose flour

4 6-inch sprigs of rosemary

1 teaspoon baking powder

3/4 teaspoon salt

1/2 cup water

1/3 cup olive oil plus more for brushing

Black sea salt

Flaky sea salt such as Maldon

Preheat oven to 450°F with a heavy baking sheet on rack in middle.

Stir together flour, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times. Do not overwork the dough

Divide dough into 3 pieces and roll out 1 piece on a sheet of parchment paper into a 10-inch round. The dough should be quite thin, and the shape can be rustic. As you are working, keep the remaining pieces of dough covered with plastic wrap in a cool place.

Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salts. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces.

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Did you know that when you whip honey in a stand mixer – for about 10-15 minutes you get this beautiful creamy loveliness ?

Drizzle on crackers, toast, biscuits, or other baked goods and enjoy.


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Big News – we have just launched our first pop up shop online for the holidays. Please visit here- please note editions are quite limited. We will be shipping everything starting Dec 9

This shop  is a collection of handmade items for the gift giving season and a collaboration with Simplesong Design: you’ll find natural dyed linens, screen-printed work by Simplesong as well as black sea salts and gift wrapping adornments. We do hope you will visit  - and drop us a note we’d love to hear what you think.

Going forth we will be working with fellow artisans and crafters to create individual pop-up shops, in celebration of our community of artists and the inspiration they give us.

A recipe for the black sea salt and rosemary crackers coming in our next post.








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All Photos and Styling by Karen Mordechai
Letterpress Tags by Simplesong Design
loral Design (and model) Fox Fodder Farm 

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We recently had the honor of working with Design Within Reach on their holiday campaign, among other great creatives like Of a kind, Pouring Ribbons and Designers and Books. We were asked to create a holiday recipe for which we chose a crostini of ricotta, shaved squash, prosciutto and pomegranate. We think this is the perfect holiday starter, perfectly bright and seasonal – it is also great for lunch with a side of market greens.

For more on our collaboration and a video about Sunday Suppers please visit dwr. Photo + Recipe below by Karen Mordechai – Sunday Suppers.




Crostini : Ricotta, Shaved Squash, prosciutto and pomegranate

Serves 4 to 6

8 slices bread

1 Garlic clove, smashed or cut in half

1 cup fresh ricotta

zest of one lemon

1 tablespoon olive oil, more for drizzling

sea salt, to taste


1 small yellow squash, sliced thinly on a mandoline

1 small zucchini, sliced thinly on a mandoline

8 slices prosciutto

1/4 cup mint leaves, torn

1/2 pomegranate, seeded


Heat oven to 450°. Slice and brush bread with olive oil and transfer to a baking sheet. Toast bread, flipping once, until golden brown, about 6 minutes. Rub toast with garlic clove.


Season ricotta with lemon zest, olive oil and sea salt.


To serve, spread ricotta over each toast, top with squash and zucchini, prosciutto

and pomegranate seeds. Drizzle olive oil. Garnish with sea salt.

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We hosted a Kinfolk dinner to celebrate the launch of their new book. Have you seen it ? It is quite lovely. We are always so happy to be working with our friends there – and only wish we lived a little closer !
But we were happy to support from afar. A great crowd gathered for this dinner. We served mulled wine and a crostini of basket cheese and husk cherry jam – made by Ali, our chef and partner at Good Eggs.
Good Eggs supplied an array of farm fresh produce. Suann and I collaborated on the fabric sign and menus and other paper goods. You may also see a sneak peek at our new line of  branding elements (more on that to come).

Brittany hung leaves from the ceiling – to emulate the feeling of fall indoors. The warm comforting meal was served family style on the ceramics made by our friend Frances. Guests mingled and enjoyed a long supper. They went home with a copy of the book and a perfume from foxfodder farms (appropriately wood scented). It was truly magical.

We’ll be posting more about the meal and a recipe tomorrow, stay tuned.

A special thank you to our partners on this dinner:


Farm: Good Eggs NY 

Flower: BRRCH

Paper: Simplesong Design

Ceramics: Frances Palmer

Gift/Perfume: Foxfodder Farms

and of course to our friends at Kinfolk for inviting us to host.


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We have a very special lady coming in to teach an upcoming supper on Dec 8th – with recipes from her newest book “Feast.”

Tickets are available here


Class Details: A communal cooking class followed by a sit down dinner – in celebration of Sarah Copeland’s new book – “Feast”

Guest Chef: Sarah Copeland


Crudités with Romesco

Roasted broccoli, kale and chickpeas with ricotta

Barley Risotto with Radishes, Swiss chard and Preserved lemon

Pine Nut Pear Frangipane Tarte

“Sarah Copeland proves there is no ceiling for deliciousness when it comes to vegetarian fare. Her recipes – vibrant, creative and deeply satisfying – will summon the appetite of even the most avid carnivore. A new classic.” – Dan Barber, chef and co-owner, Blue Hill and Blue Hill at Stone Barns

Feast_Roasted-Tomatoes  Feast-COV

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Catching up on some past events – this is one of my personal favorites – for alt summit’s first NY appearance we created a ny-centric dinner. We served a classic nyc menu – printed menus onto the times and sent guests home with homemade pickles.

Credits + Collaborators

Flowers – Ariel Dearie
Menus + Papers Maybelle
Styling + Photography – Karen Mordechai 



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we cooked a sicilian dinner – the menu:
Regional meats, cheeses + bites

Sicilian Fusilli
caramelized fennel

Baked Whole Branzino:
citrus, pine nuts, white raisins, mint

Grilled Eggplant

Ricotta Fritters
Homemade limoncello

Credits + Contributors
Menu + Paper Goods – Erin Jang
Flowers -Foxfodder Farms
Styling + Photography – Karen Mordechai
Chef Stacy Adimando

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This fall we enjoyed a lovely day at Fishkill Farms – we picked apples and peaches, visited the chickens and bought some great groceries at their market store.

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We are looking  for a highly organized, enthusiastic assistant to join the sunday supper team.
This is a part-time entry level position-, about 15-20 hours per week. Flexible schedule + Some night and weekend availability is required.

Responsibilities will vary widely but will include some of the following

  • Event Planning
  • Styling + Assisting on photo shoots
  • Recipe Testing/Kitchen assisting
  • Managing Studio Inquiries as well as PR, Marketing + Social Media
  • Content Strategy
  • Running Errands + Sourcing for shoots
  • Crafting
  • Organizing (Administrative + Studio)


Detail Oriented + Extremely Organized
Good communication skills, personable and warm
Well versed in online and social media: Pinterest, Blogs, Instagram, Tumblr etc
Proficiency in Photoshop, Excel, Microsoft Word
*Interest/Background in food, community, design, photography are a plus

Sunday Suppers Studio, Williamsburg Brooklyn

To apply
Please note this is an entry level assistant position. Salary is hourly and does not include benefits.
Email with the subject line “Studio + Event Assistant” Attach a resume and tell me why you’d be a good fit for the position. Please include a link to your blog or Pinterest.

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I recently styled a garden dinner for daily candy at one of my favorite gardens in the neighborhood – our friends at Aurora were so welcoming and awesome.

If you haven’t been you should, it’s lovely and good food. The recipe for our smashed beet crostini is below (you have to click into the link and then the recipe card below)

And read the full story here  with more recipes including Drinks by Maison Premiere, Menu design by Suitor Life and a beautiful flower-fruit garland how to by BRRCH


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Last year we were lucky enough to have Béa Peltre from La Tartine Gourmande come teach a weekend workshop. It was an incredible success – you can see the full post from our event here and here. We are over the moon that she will be back ! Béa is such a fun loving spirit and a great teacher and this weekend will be so much fun ! We hope you’ll join. We will take a market trip, cook and feast all weekend long. We will end with a celebratory end of summer picnic in the park.

Tickets will go on sale on Tuesday May 28th at 12 noon EST here. If you are not on our email list – you may join here to receive a reminder.

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The Workshop Schedule will Include:

+ A trip to the Farmer’s Market and a lesson on sourcing and choosing produce
+ An afternoon of Cooking, Styling + Photography with Bea
+ Three Meals and Styling Supplies
+ Picnic Prep and Cooking Lesson
+ An intimate picnic in the park with Bea and the Sunday Suppers crew

Seats are Limited to 13 students – Fee is $850 for a 2 day workshop.

The Workshop will take place in our 1500 square foot daylight studio in Brooklyn.

Some Photos from last year’s workshop below:







Top Collage of Photographs by Béa Peltre from La Tartine Gourmande

Additional Photos by Karen Mordechai

***Tickets available here

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It was a lovely dinner and a chance to welcome the season. For this last supper we had the cool ladies from Kickshaw Cookery teach a class and dinner.
Inspired by the newly invigorated Spring market we built a light and playful menu. We made homemade ricotta, nettle dyed gnocchi and apple galettes. I so love the sense of accomplishment and community at these dinners. For the full menu scroll down. If you’re around this summer – join us for a class.


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The Whole Beet
marinated beets, pickled beet stems, beet greens pesto
crisp Kataifi cup

Roots and Beans
warm bean purée (cannellini, great northern, borlotti) ,
roast market carrots and parsnips, Lani’s Farm baby greens

Stinging Nettle Gnocchi with Mushroom Confit
housemade ricotta
broccoli rabe, pepperoncini & lemon zest
sautéed ramps

Market Vegetable Contorni
balsamic reduction

Seasonal Galette with Goat’s Milk Ice Cream
local golden delicious apples

Photographs: Karen Mordechai

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We’re excited to announce this new sunday supper on June 30th. The menu will feature paella and tapas, one of our favorite summer meals.

Learn how to source, prep, and create a traditional Spanish Paella. Our guest chef Nick Suarez from the Backyard Cooking Company will show you how to make the base sofrito, which rice to use, what kind of pan enhances the dish and how to achieve perfect Socarrat, the caramelized bottom of any good Paella. Then sit down to a Paella dinner paired (appropriately) with beer from Brooklyn Brewery.

-Romesco Crostini
-Spanish Tortilla Bite
-Aged Manchego
-Warm Olives

-Chicken, Chorizo and Mussel Paella with Paprika Aioli
-Piquillo Pepper and White Bean Paella (*Vegetarian)

Beer Provided by Brooklyn Brewery
Take Away Gift : Spanish Spices

Sunday June 30, 2013
Start 3pm
Dinner 5 pm
Tickets available here

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We are very excited to announce that we are collaborating with the ever so talented Photographer Chris Ozer on a full day Workshop in NYC.  Chris’s work captures our city and it’s moments in a beautiful and majestic way, we are fans.

Many of you know Chris through his incredible instagram feed. Chris will teach a small workshop with a select number of students and together we will walk the streets of Brooklyn capturing urban landscapes on our iPhones (dslrs welcome).  Spots are limited to 25 students, the tickets will go on sale Tuesday April 9th at 12pm EST. Buy tickets HERE

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The day will begin at the studio with a light snack. Chris will give a talk about his photo and career background, as well as some tips and tricks. His lessons will cover camera and photography techniques like lighting, composition, subject, and post production, as well as broader topics like developing and honing a style that can help build your brand.  Sunday Suppers will serve a lunch for the group and we will all get to mingle.

In the afternoon Chris will lead the group to some of his favorite Brooklyn locations. The tour will allow everyone to capture urban landscapes and portraits throughout the session, gaining tips
from each other and Chris. The day will conclude back at the studio with a group review of everyone’s photos.

Date:: Saturday May 11, 2013
Time:: 10-5 pm
Location:: Sunday Suppers Studio Williamsburg, Brooklyn

Tickets: $350
Includes a full day workshop with Chris Ozer
Morning snack and Lunch

What to bring:
camera (all cameras welcome)
favorite lenses
extra battery

About Chris:
Chris is a freelance photographer who has worked with Nike, Johnnie Walker, and PayPal, frequently traveling throughout the world to help strengthen these brands’ visual identities through his images. He fell in love with photography in 2009 and has been thinking, sleeping, eating, and breathing the visual medium ever since. Chris lives in Brooklyn, NY with his wife and two sons.

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Inspired by a curious gardner – talented designer and photographer Trish Papadakos has launched a beautiful new online shop and we are excited to feature her lovely goods.

The best part is we are hosting a giveaway of 2 sets of seed paper gift tags. These tags are handmade from recycled paper collected from local offices and schools, and laser-cut. When planted a blend of these wildflower species will grow: Bird’s Eye, Clarkia, Black Eyed Susan, Catchfly, Snapdragon, English Daisy, and Sweet Alyssum.
Check out the entire collection of beautiful (well styled)  wares here.

We are hosting one giveaway here and another on our instagram. Leave a comment on both for a chance to win, winner will be announced on Monday April 8th.


*The winner of this giveaway is Karla. Congratulations!

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Our Menu from the West Elm Dinner :

Gruyere and Swiss Fondue
assorted breads, winter vegetables

Wilted Greens Salad
beets, baby carrots, garlic yogurt, mint

Homemade Pappardelle
braised beef ragu, crimini, pecorino

Hot chocolate with homemade marshmallows
Homemade cookies

Recipes attached in the card below






A Warm thanks to West Elm for letting us host – and to our vendors and helpers as always, well done : )
Guest Chef :: Stacy Adimando
Flowers :: Brittany Asch
Menus + Favor Bags :: Simplesong
Photography + Styling :: Karen Mordechai

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A few weeks back, we were asked by West Elm to create a Sunday Supper for a group of their guests. The dinner was a warm wintery one (menu and a recipe coming in the next post)   Below are some pics of the tabletop. We went simple, winter bistro-like. The menus and adorable cookie bags were letterpressed by the ever talented Simplesong, flowers by the lovely Brittany Ash.  We strung lights, we made fondue and pappardelle-  it was lovely. Come back tomorrow for more food and event photos.








Photography by Karen Mordechai

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Save the Date ! We will be collaborating with our dear friend Aran Goyoaga of Cannelle et Vanille on this incredible workshop this summer.

Foraging + Styling Workshop with Aran Goyoaga July 5 + 6 2013

We’re very excited to announce this 2 day Foraging and Styling Workshop with Aran. Spots are quite limited, the tickets will go on sale on
Tuesday March 12 at 11 am ESTHERE

The class will travel outside the city for a 2 hour foraging session. Together we will scour the property with an expert advisor on hand (a surprise guest:). We will collect what is seasonal and available including wild berries and greens and mushrooms.


We will have a lunch picnic and chat about shooting on location with Aran

Day Two will be a comprehensive Food styling and Photography workshop with Aran. We will use our foraged goods to create a meal.  Led by Aran students will set up their own styling sets.  Aran will guide and teach throughout. Doesn’t this sound wonderful?


Friday July 5
8-4 pm
Foraging and On-location photography workshop
*Foraging Location to be disclosed
we will be meeting at Grand Central Terminal to travel together

Saturday July 6
10-5 pm
Studio: Styling and Photo Workshop
Sunday Suppers Studio
Williamsburg, Brooklyn


Two Day Workshop
includes foraging, lunch and styling + photo workshop

What to Bring:
Dress for the weather (boots, comfortable shoes recommended)

To the Studio:
Your Camera (digital SLR preferred)
Favorite lenses
A Notepad

**Optional items:
USB cable to connect camera to laptop
Card reader
Any linens or favorite styling pieces you would like to use in your photos (some props will be provided)


About Aran:

Aran Goyoaga is the writer, stylist and photographer behind the award-winning blog Cannelle Et Vanille. Her blog was a finalist in the 2012 James Beard Awards.

Aran grew up in the Basque Country in Northern Spain in a family of professional pastry chefs and cooks. Her love of food began in her maternal grandparents’ pastry shop and in the fields of her paternal grandparents’ farm. She studied business and economics but soon realized that she belonged in the kitchen. She enrolled in culinaryschool and began working at the Ritz-Carlton where she honed her love for pastry. In 2010, after a bout of debilitating health issues, she was diagnosed with gluten intolerance and began living gluten-free.

Her first book “Small Plates and Sweet Treats: My Family’s Journey to Gluten-Free Cooking” (Little, Brown & Co) was released in October 2012. Her work has been featured in the New York Times, Everyday Food, Whole Living, Coastal Living, In Style, CNN, Saveur, Miami Herald, Living Without, Gwyneth Paltrow’s GOOP, ELLE Sweden and more.

She is the mother of a 6-year-old boy and a 2-year-old girl and works out of her South Florida home studio. She continues to be inspired by nature and what seasons have to offer.

All photos above by Aran Goyoaga


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Sarah Copeland was sweet enough to teach our valentine’s day dinner this month. The menu drew inspiration from the cold winter months and the dinner was a celebration of love and merriment. The food palate was bright and merry and rich enough for a valentine’s day affair.  Sarah has graciously shared three recipes (if you click on the recipe card below) And the others can be found in her new book, slated for Fall of 2013. If you don’t already own her first book - it’s a must !

The Menu
Roasted Beets with Ricotta and Pistachios

Carrot Soup with Hazelnuts and Blood Orange-Oil

Braised Short Ribs with Herb and Citrus Germolata
Melted polenta

Little Tangerine Pine Nut Pies
Homemade Chocolate Sorbet




Sarah is a natural instructor and gave lots of cool tips including basics like how to chop an onion and her grandmother’s secret to perfect pastry dough


This tangerine marmalade was killer




Recipes for the Braised Short Rib, Polenta and Beet Salad are in the recipe card below. A very warm thank you to Sarah and our helpers who helped pull off a magical affair.

All Photos by Karen MordechaiRecipes Courtesy of Sarah Copeland, The Newlywed Cookbook

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Below are some more photos from our wonderful dinner with Sarah Copeland. Our tabletop was quite the hit, but really so simple to create on your own. We sourced flowers from the market and taped them down to a canvas tablecloth. And the Love sign was foraged from April’s backyard. A few twigs, and some masking tape. We’ll be posting more pics and some recipes from Sarah tomorrow.







Credits + Sourcing
Menus:: Hand Dyed (Instructions Here)
Flowers :: Flower Market, Washi Tape
Chef :: Sarah Copeland
Wine :: Luino Wines, distributed by  Opici – all available here
Styling + Photography :: Karen Mordechai

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For our Valentine’s Sunday Supper we thought hard on how to do valentines decoration, but in a less traditional way. We chose a clean palate with little hits of soft hues. We vegetable dyed our menus using beets, radish and pomegranate.
-Juice your vegetable of choice
-Dip in vinegar for a more saturated effect
-Use a thinner like nail polish remover or terpantine
-Experiment by dipping into different colors and thinner – going back and forth for a varied effect
-Allow papers to dry overnight
-Place a heavy weight on top of menus in case of curling









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Helllo ! We’re happy to announce that we are growing and expanding- ready to bring in some new talented folks to our team. As an update – we have filled the assistant position posted a little while back. We are currently looking for interns, styling assistants and instructors, please see the descriptions below. When applying please use the position title you are applying for in the subject of your email:

Food Styling Assistants:
{Freelance, paid}
-Young enthusiastic chefs/cooks interested in recipe development and execution
-Required: A degree in culinary arts or photography as well as past experience in food styling
-Experience being on set working closely with photographers and stylists
-Duties will include: food shopping, preparation and cooking for photo shoots
-Ability to multitask and to work in a very clean, efficient and organized manner
-An aesthetic sensibility and interest (in line with that of sunday suppers)

{Commitment: 15 hours weekly plus events, 6 month commitment, unpaid}
- Comfortable working in a kitchen with food
- Knowledgeable about current food trends, design, event publications and blogs
- Outgoing and personable, able to engage strangers and facilitate social events
- Creatively minded – Enthusiastic about design elements and able to make tasteful decisions
- Highly organized and computer proficient
*Applicants especially desired with interest/education in any of the following: culinary arts, photography, graphic design, floral design, and PR.

{Freelance, paid}
-Instructors: comfortable teaching and guiding a group of students in an interactive cooking environment
-Cook simple, good, wholesome food with an emphasis on seasonality and an integrity to ingredients
-Team Player, Sunday Suppers is a small family like environment
-Cooking for Private Dinners: up to 40 guests (catering experience a plus)
-Sociability, punctuality and reliability are a must.

To Apply:
Please send an email to info [at] Please use the position title you are applying for in the subject of your email.
***Include a cover letter, resume, blog or pinterest feed if applicable

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Looking Back + a few steps ahead

This past year has been a busy one. One of the busiest times I can recall. A lot has happened. We renovated. We moved. We started offering more classes and private events. We’ve had our hands full with social media: we tweet, we instagram, we pin, we facebook – and sometimes we blog : ). All this you probably know. But alas, the bigger news ! I have been asked to do a Sunday Suppers Book and it will be published by Clarkson Potter in Spring of 2014. The book will be a collection of recipes and gatherings.

When guests come to a supper, inevitably someone asks me how we started this.  And so I thought I would tell you guys the story.

About 3 and a half years ago I hosted our first dinner. I collaborated with my friend Casey who is a chef, to come teach some friends how to cook and then we’ll all sit down to eat, that was the premise. I would take some photos, it would be a simple meal with friends. I liked the name sunday suppers because it made me think of the leisure at a table with the ones you feel closest to. Quickly word spread. Strangers would write and ask if they could attend the next supper. These suppers were in our home in brooklyn. We said yes. Our list grew – attendees would send us a check in the mail to reserve their spot and tickets would sell out rather fast. Guests came from all over the world, I was astonished. The dinners became a way for us to share our home and food with friends, old and new.

My community grew. I started to collaborate with chefs, artisans and merchants. The dinners became a way to discover and meet some of the talents I admired most.

We’ve now moved into our new home – and we host our suppers frequently.

Throughout all this, I’ve had a very supportive husband (who was ok with us sleeping many a night with our dining room table in our bedroom). And along the way I became a mom, which has been truly the biggest gift of my life. And now 3 years later, a book. I cannot believe it. And so I wanted to thank you all for being here. For those who send me emails and letters, those who’ve attended classes or read the blog and those who have worked with me to make it all happen.

In the coming weeks I’ll be catching up on some blog posts of events we’ve had in the new space, please visit back.

Happy Holidays to all.

Photos above from our holiday Dinner by Karen Mordechai, Flowers by Foxfodderfarm

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