Overview

Light on the feet, big on flavor.

A two-and-a-half-hour evening with around 150 guests moving through the space. Our team keeps five savory bites in constant circulation, each built to eat in one or two bites from a cocktail napkin, so guests can mingle freely with something delicious always within reach. Clean, ingredient-led, and rooted in what Northeast farms are pulling in at the end of October.

What's In Season Now

Deep autumn at the market.

Late October is peak harvest for the cold-weather crops: delicata and kabocha squash, beets, crisp apples and pears, chicories, sweet potatoes, and the last of the hardy herbs. Russell builds this menu around what's thriving at the Greenmarket the week of the event, with bright acid and heat to keep everything lively.

Recent Seasonal Bites

What we've been passing this season.

Proposed Menu

Five savory bites, passed all night.

The final five are chosen with you after payment, based on market availability and dietary needs.

Optional Add-On — Cocktail Bar

Two signature cocktails, served in New York City coffee cups.

Available as an optional add-on to the food service. Essential Herbs builds and pours one tequila and one vodka cocktail, with two bartenders and a barback on the bar.

The add-on includes spirits, mixers, juices, and garnishes for both cocktails, plus bar tools, ice, the New York City coffee cups, 2 bartenders, and 1 barback. Final recipes are confirmed with you ahead of the event.

Staffing

Full production team.

Kitchen: Head Chef (Russell), Chef de Cuisine, Sous Chef, Prep Chef

Floor: 4 Front of House (passing), 1 Roaming Porter, 1 Coat Check Attendant

Chef Russell is on site as Head Chef, leading the kitchen and event team alongside our Chef de Cuisine from load-in to pack-out. Bartenders and a barback are included with the optional cocktail bar add-on.

About Russell Markus

Chef. Curator. Sourcing obsessive.

Russell Markus founded Essential Herbs to bring chef-led rigor to private events. He ran the Hot Soup and Bad Larry's Sandwiches pop-up at the former Scarr's Pizza location, covered by Vogue, Eater and The Infatuation and featured on the cover of Off Menu Magazine. In addition to Essential Herbs, Russell owns Red Coffee Stand in DUMBO.

Russell's food is part of the fabric of downtown. He has hosted dozens of events with brands like Colbo, Fooood, SNL, On Running, and Vitra, balancing bites from kebabs to brisket on rye to fried falafel — and everyone's favorite soup.

Sourcing Philosophy

Seasonal. Ethical. Direct.

All produce is sourced within 250 miles of Brooklyn at peak season. Chef Russell maintains direct relationships with growers, ensuring ingredients are harvested days before the event: maximum freshness and flavor, minimal transportation, and fair compensation that allows farmers to maintain their teams and economies.

Investment — Food

Passed bites, kitchen & front of house.

Sustainable sourcing (3%) and admin (12.5%) are calculated on the subtotal. Sales tax is applied to the subtotal with fees at the rate for the event location (New York, NY). Gratuity (10%) is calculated on the subtotal and distributed to the event team. Totals reflect payment by ACH or wire; credit card is available with a 4% processing fee. 100% of payment is due upfront to lock in the date and team and allow planning to begin. Payment is non-refundable. Tables and A/V are not included. Extended hours will require an additional fee of $1,000 per hour.

Optional Add-On — Cocktail Bar

Add the cocktail bar to your evening.

Not included in the food total above. Select this add-on at confirmation and it is added to your payment.

If You Add the Cocktail Bar

Food + cocktail bar, together.

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