Society Cafe, the market-to-table restaurant at Walker Hotel Greenwich Village, presents Field & Feast – a one-week-only activation driven by the daily harvest, with ingredients moving from farm to plate in as little as 48 hours.
From Thursday, April 23 through April 30, Executive Chef Nicholas McCann will present a rotating selection of dishes throughout the week, shaped entirely by what is harvested and foraged in real time. Ingredients are sourced through a close network of partners, including:
- Halal Pastures, founded by a couple who left careers in Wall Street and law to become farmers, uncovering seasonal ingredients with limited availability
- R.L. Irwin Mushroom Company, based in Kennett Square’s storied mushroom-growing community, bringing over 75 years of family-run expertise in specialty mushrooms
- Lani’s Farm, led by grower Steve “the vegetable whisperer,” known for rare, hard-to-find produce cultivated without chemicals – a longtime favorite at the Union Square Greenmarket
For one week only, there is no fixed plan. One evening might bring a lamb tartare with preserved lemon, capers, smoked chili, egg yolk emulsion and shaved black truffle, marking the transition from Bianchetto to black summer truffle season. In celebration of seasonality, the concept represents a spring cleaning of the palate, reframing the role of the chef and placing local growers at the center of the dining experience.
“We created this series because the people growing and foraging our food deserve to be celebrated, not just sourced from,” says Executive Chef Nicholas McCann, “Spring is the season of rebirth, with fresh greens, asparagus, legumes, onions, flowers, and so many things foraged. This year we want to focus on the foraged and the folks that trek to the spots that hid these treasures.”
Guests can reserve their seat for Field & Feast HERE.