Skip to main content

Feasting: Tasting Collective is Changing the Restaurant Experience

Feasting is our column dedicated to cooking, grilling, eating and discovering what’s on the menu across America and the world.

IMG_2225Dining out is a wonderful thing. It’s the best for trying new cuisines and our personal favorite way to socialize with family and friends. And even though we could never get tired of going to restaurants, we appreciate a truly unique dining event, and Tasting Collective is here to make these one of a kind experiences accessible to all.

Recommended Videos

“I started Tasting Collective because I’ve always felt the traditional restaurant experience is not exactly what I want,” Nat Gelb, Tasting Collective founder, said. “Personally, I want dinner out to be more of an experience with a story behind it than it currently is. I love learning about how food is made, where ingredients come from and the background of the chef who cooks the meal.”

Tasting Collective takes over private spaces in top restaurants and gives the chefs a chance to tell a story about the food they just prepared. Whenever possible, as each course is served, the chef comes out of the kitchen and speaks to diners about the ingredients and inspiration behind each dish. It creates a more intimate environment and special experience for both parties.

Related: Talking Fried Chicken and Champagne at Birds & Bubbles

“In the traditional restaurant environment, chefs are hidden back in the kitchen slaving away, making food for diners,” Nat said. “We flip the script by bringing the chefs out of the kitchens and into the dining room to interact. For our members, learning about the food and the chefs cooking the food actually makes the food taste even better.”

IMG_9136
Image used with permission by copyright holder

Family-style dining and the chance to interact with new people is another way Tasting Collective is changing the restaurant experience. It allows guests to try multiple courses, off menu dishes and meet other food lovers through communal dining. Past dinners have been held at favorites like Miss Lily’s and Pig & Khao (which we attended and loved), and great restaurants like NY Times Critics’ Pick Yunnan Kitchen and James Beard Nominee Hearth are next up on the roster.

You can sign up as a guest for free to access Tasting Collective’s events, or you can become a member for an annual fee of $199 for preferred pricing on all events, access to exclusive members-only functions and perks from their participating partners. It’s currently only available in NYC, but they plan on expanding to other cities very soon. To learn more about Tasting Collective, visit them at tastingcollective.com.

Amanda Gabriele
Amanda Gabriele is a food and travel writer at The Manual and the former senior editor at Supercall. She can’t live without…
Fresh hop beer season is upon us
IPA heads rejoice
Hops gardening

With September just around the corner, that can only mean one thing for craft beer enthusiasts. Fresh hop season is officially here and west coast breweries up and down Interstate 5 are releasing beers featuring the aromatic ingredient. Most often, they come in the form of vibrant IPAs, but just-picked hops figure into a number of beer styles, not to mention the work of regional cider houses as well.

For fans of IPAs and a pleasant kick of bitterness in their beers, there's hardly a better time of year. From now through September, brewers will usher in hops from the most recent harvest and turn out beers that spotlight their unique qualities. Award-winning Breakside Brewery is Portland has kicked things off with a fresh hop version of its Wanderjack IPA.

Read more
From George Washington to modern distilleries: Bourbon’s all-American journey
The surprising history of bourbon and why it’s more American than apple pie
Whiskey barrels

If you didn’t know it already, September is Bourbon Heritage Month. It was officially declared in 2007 by the U.S. Senate after being sponsored by Kentucky Senator Jim Bunning. Each fall, it’s celebrated to pay homage to America’s “native spirit” and its historical value, and the importance of the bourbon industry.

In my alcohol writing career, I’ve enjoyed countless glasses of bourbon. And while I’ll definitely sip my fair share of bourbon in September, to truly get the most out of this important month, it’s a good idea to learn a little about the history of this truly American form of whiskey, along with the stories and legends surrounding it.
An American legacy of Bourbon

Read more
Even organic coffee isn’t always clean — what you need to know (and how to shop smarter)
Is organic coffee as clean as you think?
Cup of coffee

The Clean Label Project, an organization committed to exposing hidden risks that don't appear on labels, just released a new study on caffeinated coffee, which may surprise many coffee drinkers. The newly published study tested 57 coffee products from 45 of the industry's top-selling brands and found industrial and environmental contaminants in many coffee products that were labeled as organic.

Researchers detected traces of AMPA, a glyphosate byproduct, in 100% of organic samples, despite its use being prohibited in organic farming (yes, you heard that right). To learn more about the impact of this alarming organic coffee study, I got the scoop from Molly Hamilton, Executive Director of Clean Label Project. Here's what she thinks consumers should know about the impact of this study and how to adopt a smarter way of shopping for coffee.

Read more