Client Work 004: Hi-Note
Tacos & Trivia Nights
Project Description:
an NYC coffee shop and bar space with a vibrant radio/dj program. The work centered around their monthly “Tacos & Trivia” nights, where I developed and executed music-themed menus that blended with the trivia night content to provide a differentiated and unique offering compared to other local trivia night offerings
Tags:
concept development, recipe development, social media marketing materials
figure 001: Tacos and Trivia sampling
Client Work 004: Hi-Note
Tacos & Trivia Nights
Tags:
concept development, recipe development, social media marketing materials
Project Description:
an NYC coffee shop and bar space with a vibrant radio/dj program. The work centered around their monthly “Tacos & Trivia” nights, where I developed and executed music-themed menus that blended with the trivia night content to provide a differentiated and unique offering compared to other local trivia night offerings
challenge
an NYC cocktail bar wanting to provide unique and approachable food items during one of their hallmark monthly trivia events, hosted by a local NYC DJ.
figure 008: Halloween/State Fair inspired menu
create distinct menu offerings that take inspiration and aesthetics from pop culture
opportunity
challenge
an NYC cocktail bar wanting to provide unique and approachable food items during one of their hallmark monthly trivia events, hosted by a local NYC DJ
opportunity
create distinct menu offerings that take inspiration and aesthetics from pop culture
challenge
an NYC cocktail bar wanting to provide unique and approachable food items during one of their hallmark monthly trivia events, hosted by a
local NYC DJ
create distinct menu offerings that take inspiration and aesthetics from pop culture
create distinct menu offerings that take inspiration and aesthetics from pop culture
opportunity
inspiration
the inspiration varied across each individual concept, using local and in-season produce as the basis for how the focus on the artist, main ingredient, and individual dish elements came to life.
each night had a distinct artist or concept theme, which then translated into the naming mechanism and concept development for the dishes. For instance, in the “Fleetwood Mac” iteration, corn took center stage as the early fall season took hold, blending well with the bohemian/nature-centric/organic feeling of Fleetwood Mac’s music, which then translated into corn-centered dishes.
"Chappell Roan" themed menu:
Red Wine Supernova: cherries, summer berries, deep red wine flavor
Sorbet? Sherbet?
Meringue Top + crumbled
Want floral kick + pink
Pink Peppercorn?
Missouri-Style BBQ (Burnt ENds?) with Missouri style bbq sauce
need pickled element: carrots? Cauliflower?
Vegan Option: Straweberry Chorizo? Taco? or
homemade hot sauce (strawberry?) to match icecream?
"State Fair" / halloween themed menu:
Stuffed Pepper w/ ground beef? Ground lamb? needs to resemble dirt/a grave
+ raisins
+Pomegranate Seeds
+spiced apples
+Black Garlic Auilo
App Cider Vinegar Mayo?
Panna Cotta Base? Apple Spiced?
Funnel Cake Nest? With Stewed Apples? Jam?
Apple Chip on top, like a hat, embedded
figure 002: Tacos and Trivia inspiration sketches and notes
the work
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Chappell Roan: the inspiration for this menu first started with the artist, a happy accident while dreaming up a bespoke sorbet recipe. The aesthetics of the recipe and concept immediately felt connected to Chappell, and the rest of the “traditional” and “innovative” taco menu came to life while digging further into her upbringing in the midwest and the upbeat and heartfelt nature of her music.
Flavors: Strawberry, Cream, Tang
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The “Midwest Princess”: “Burnt End” Pork Carnitas, Missouri-style BBQ Sauce, Carrot-top Cole Slaw, Pickled Vegetables, Corn Tortilla
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The “Hot To Go” (v): Mexican-style Tetela, Refried White Beans with Corn, Strawberry Chorizo, Cotija Cheese, Strawberry Hot Sauce
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“Red Wine Supernova” Sorbet: Pinot Noir and Summer Berries Sorbet with a Pink Peppercorn and Strawberry Meringue
figure 004: The "Hot To Go" Tetela
figure 003: Chappell Roan inspired menu
figure 005: "Red Wine Supernova" Sorbet
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figure 006: Fleetwood Mac inspired menu
Fleetwood Mac: the inspiration for this menu reflected the change in seasons from late summer to early fall, invoking a connection back to nature and a reflective period for the time to come. This time reminded me of the music and ethereal feeling of the band Fleetwood Mac, with their connection to nature, hearty sounds, and introspective storytelling.
Flavors: Warmth, Corn/Masa, Spice
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The “Landslide” Chicken Biscuit: Grilled Chicken, Masa Harina Buttermilk Biscuit, Bitter-Greens Coleslaw, Pickled Vegetables w/ Adobo Sauce and Honey-Lime Butter
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The “Rhiannon” Taco (v): Roast Summer Squash, Quinoa-Crusted Beets, Tempura Bean Sprouts, Grilled Cauliflower, Charred Corn w/ Salsa Negra and Vegan Lime Crema
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Corn-noli of Your “Dreams”: Corn Cannoli Shell, Corn Custard, Cinnamon Meringue, Biscuit Çrumbles
figure 007: "Corn-noli of Your Dreams"
figure 008: The "Rhiannon" Taco
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figure 008: Halloween/State Fair inspired menu
Halloween: the inspiration for this menu was the month of October and Halloween. To differentiate from “kitschy” or trite Halloween imagery and flavors, I approached the menu to invoke a state fair or carnival that always happened during the fall season in Tennessee.
Flavors: Apple, Earthiness, Umami
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FTG (From the Grave) Pepper: Poblano Pepper, Sautéed Beef, Apple, Sweet Potato, Apple Cider Vinegar Aioli, Black Garlic Puree
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Forbidden Forest Taco (v): Roasted Butternut Squash, Quinoa-Crusted Beets, Charred Cauliflower, Roasted Japanese Sweet Potato, Kale w/ Persimmon Salsa and Pickled Apples
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The State Fair: Apple Compote, Vanilla-Bourbon Mousse, Funnel Cake, Apple Chip
figure 010: Preparing the "State Fair"
figure 009: The "State Fair" Dessert