NYC’s Food Karma Feasts Take Farm-to-Table Dining to the Next Level
Along the bank of the East River, in the shadow of the Williamsburg Bridge, lies a small plot of land that more resembles rural Tennessee than New York City.
With rows of flower beds and vegetable seedlings, the newly opened Farm on Kent repurposes the former factory grounds of the Domino Sugar Refinery into a functioning urban, organic garden.
An oasis of green in the city, the farm is regularly open to the public, with hot-ticket Sunday Suppers highlighting the produce grown there.
"In order to ensure that our vegetables are free of contaminants we [have] several separation barriers between the existing ground and our farm soil, which is brought in from outside the city," cofounder Ryan Watson told Gothamist of the project.
"We also farm organically, which ensures that our vegetables are much cleaner and healthier than conventional produce you'd find at the supermarket that have been grown with toxic pesticides and fertilizers."
In addition to serving its own veggies, the organization is partnering with Food Karma Projects—the group behind the annual Governor’s Island Jazz Age Lawn Party and the NYC Hot Sauce Expo—on a series of dinners pairing award-winning chefs (Robbie Richter, George Weld, Evan Hanczor) with locally sourced ingredients from New York State farms.
Diners enjoy the meal at communal picnic tables or on blankets spread throughout the park while local folk, bluegrass, and jazz musicians play on the sunset.
Upcoming events include a dinner hosted by Egg with dishes from the chefs’ new cookbook (7/30), a night of cider tasting with Andy Brennan and Polly Giragosian from Andy Burr Cidery (8/6), and a pig roast paired with whiskeys from Van Brunt Stillhouse in Red Hook (8/13).
For tickets ($85), up-to-date menus, directions, and other information, head over to foodkarmaprojects.com.
Caroline Hallemann is the associate digital editor at Travel + Leisure. Follow her on Twitter at @challemann.