Events & some other goods

(pre-order) HOT SOUP & BAD LARRY'S T-Shirt Reissue

(pre-order) HOT SOUP & BAD LARRY'S T-Shirt Reissue
$40.00

DINNER PARTY 001 [early access]

DINNER PARTY 001 [early access]
$75.00

DINNER PARTY 002 [early access]

DINNER PARTY 002 [early access]
$75.00

DINNER PARTY 003 [early access]

DINNER PARTY 003 [early access]
$75.00

DINNER PARTY 004 [early access]

DINNER PARTY 004 [early access]
$85.00

EH Store Tee

EH Store Tee
$50.00

FAMILY MEAL 005 [early access]

FAMILY MEAL 005 [early access]
$85.00

FAMILY MEAL 006 [early access]

FAMILY MEAL 006 [early access]
$90.00

FAMILY MEAL 007 w/ One Love Community Fridge [early access]

FAMILY MEAL 007 w/ One Love Community Fridge [early access]
$100.00

FAMILY MEAL 008 w/ Furnace Creek Farm [early access]

FAMILY MEAL 008 w/ Furnace Creek Farm [early access]
$75.00

FAMILY MEAL 009 W/ Amoon Farm [early access]

FAMILY MEAL 009 W/ Amoon Farm [early access]
$90.00

FAMILY MEAL 010 [early access]

FAMILY MEAL 010 [early access]
$100.00

FAMILY MEAL 011 [early access]

FAMILY MEAL 011 [early access]
$100.00

FAMILY MEAL 012 [early access]

FAMILY MEAL 012 [early access]
$100.00

HOT SOUP HAT "borscht"

HOT SOUP HAT "borscht"
$35.00

HOT SOUP PARTY @ LAOBRA [MARCH 9]

HOT SOUP PARTY @ LAOBRA [MARCH 9]
$65.00

HOT SOUP PARTY @ THE HANCOCK [12.29]

HOT SOUP PARTY @ THE HANCOCK [12.29]
$0.00

Serving Some Soup [October 29 Pre-Order]

Serving Some Soup [October 29 Pre-Order]
$15.00

Serving Some Soup [Pre-Order For Nov 12]

Serving Some Soup [Pre-Order For Nov 12]
$10.00

Serving Some Soup [Pre-Order For Nov 5]

Serving Some Soup [Pre-Order For Nov 5]
$16.00

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AUG 14+15 Proposal: Hanna + Jackie

Essential Herbs — Hanna & Jackie | August 14-15, 2026

Essential Herbs — Event Proposal   ·   Prepared for Hanna & Jackie

Hanna & Jackie's Weekend Wedding

August 14–15, 2026

Events
Grazing Table + Reception Dinner
Dates
August 14–15, 2026
Guest Count
80 + 120
Venues
Cannonball Factory + The Caboose

The Weekend

A celebration, rooted in delicious abundance, friends, family, and love

This weekend honors heritage through ingredients and tradition - paired with the abundance of the region. Every element — from the first bite to the final dance — weaves together the flavors of the Persian region with the bounty of what grows here now, at peak season.

August 14 opens with an intimate grazing table where guests gather to taste and connect. August 15 unfolds as a meaningful celebration: a cocktail hour of refined passed bites, followed by family-style courses designed for sharing and conversation.

August 14 — Grazing Table

Cannonball Factory — Day Before Gathering

An elegant grazing table that sets the tone for the weekend ahead. Farm-fresh vegetables, preserved elements rooted in Persian tradition, aged cheeses, and specialty breads create an intimate gathering space for guests to mingle, taste, and build anticipation for the celebration to follow.

A Gorgeous Grazing Table Setup
  • Seasonal vegetables + dips
  • Cured meats + aged cheeses
  • Specialty breads + spreads
  • Fresh fruits in season

80 guests • Designed to graze throughout the day

August 15 — Wedding Reception

The Caboose — Cocktail & Dinner

An evening built around generosity and togetherness. Cocktail hour welcomes guests with passed bites, followed by three family-style courses designed for sharing. Service is paced to allow conversation, laughter, and celebration to unfold naturally.

Cocktail Hour — 6:00–7:00 PM
  • 4 Passed Bites (2 meat, 2 vegetarian)

120 guests • Light, elegant, designed for mingling

Dinner Service — 7:00–8:30 PM [two flowing course drops]
  • 2 Large Meat/Fish Offering
  • 3 Vegetarian Offerings
  • 2 Salads
  • 2 Breads + Specialty Butter

Three family-style courses • 120 guests • Plated service throughout

Coffee & Tea Service

45-minute complimentary coffee and tea service to extend the evening.

Dietary Accommodations

Halal — 4 guests | Plated separate protein option confirmed with halal sourcing

Celiac (Gluten-Free) — 2 guests | All plated courses have gluten-free alternatives

Pescatarian & Vegetarian — Exact counts due June 15, 2026 | Robust vegetarian presence throughout both events

Investment

AUGUST 14 — GRAZING TABLE (80 GUESTS)
Food & Labor (80 guests × $55.00 pp) $4,400.00
Sustainability Fee (3%) $132.00
Admin Fee (12%) $528.00
Subtotal $5,060.00
NYC Sales Tax (8.875%) $449.37
Gratuity (15% on base) $660.00
August 14 Total $6,169.37
AUGUST 15 — COCKTAIL & DINNER (120 GUESTS)
Cocktail Hour (120 guests × $30 pp) $3,600.00
Dinner Service (120 guests × $80 pp) $9,600.00
Sustainability Fee (3%) $396.00
Admin Fee (12%) $1,584.00
Subtotal $15,180.00
NYC Sales Tax (8.875%) $1,347.97
Gratuity (15% on base) $1,980.00
August 15 Total $18,507.97
Grand Total (Both Days) $24,677.34
Payment Schedule
50% — Due by 5pm on May 21
$12,338.67 | Nonrefundable

25% — Due June 14 (2 months prior)
$6,169.34 | 50% refundable until July 3 (6 weeks prior)

25% — Due July 15 (1 month prior)
$6,169.33 | Refundable until July 24 (3 weeks prior)

Late Fees: $75 per day on any outstanding balance
Headcount & Scope Changes
Any increases to service type, headcount, or dishes result in scope and cost adjustments. Client must communicate headcount changes at: 10 business days prior, 5 business days prior, 3 business days prior. If adjustments are made, payment for additions is due within 48 hours.
Kitchen Fees & Venue Coordination
Any kitchen usage fees, rental fees, or facility fees from The Caboose are the responsibility of the client and will be billed separately. Essential Herbs coordinates all kitchen logistics; invoicing will be provided after final agreement is signed.
Rentals & Serviceware
The venue is responsible for all rentals, including plateware, flatware, glassware, and servingware. Essential Herbs will coordinate with venue staff to ensure all items align with the event's aesthetic and service requirements.

*Additional charges may apply for premium ingredients (wagyu, prime rib, specialty seafood) at Russell's discretion with client approval.

Kitchen Staffing:
August 14 (Cannonball Factory — Grazing Table): 1 Head Chef, 1 Sous Chefs, 1 Line Cook
August 15 (The Caboose — Cocktail + Dinner): 1 Head Chef, 3 Sous Chefs, 3 Line Cooks, 1 Kitchen Liaison

Next Steps after payment made and dates secured

Menu Kickoff
90-minute call with Russell to review concept, Persian-inspired elements, guest preferences, flavor direction, and finalize both menus. 2 revisions included prior to July.
Menu Finalization
Menus locked. Final confirmation 3 weeks prior based on seasonal availability. 2 weeks before: Russell visits farmers markets to finalize sourcing for both events.
Sourcing
Union Square + Brooklyn farmers markets. Furnace Creek Farm partnership for premium herbs and custom vinegars. Majority of ingredients sourced within 250 miles of Brooklyn.
Payment Terms
50% due before booking confirmation (non-refundable) • 25% due 45 days out (refundable up to 14 days out) • Final 25% due 14 days out (non-refundable). Payment methods: ACH or credit card (+ 4% processing fee).

About Russell Markus

Chef. Curator. Sourcing obsessive.

Russell Markus founded Essential Herbs to bring chef-led rigor to private events. Every menu is built from his understanding of what's at peak season, who grew it, and how to honor those ingredients. He approaches each event as a full production — menus are never recycled, service is never generic, and the sourcing philosophy is non-negotiable.

Russell maintains direct relationships with farmers across the Northeast. He visits farmers markets weekly, builds seasonal menus around what's abundant, and ensures every dollar spent on ingredients flows back to the people who grow them. This approach takes more time. It costs more. It's also the only way he knows how to work.

Sourcing Philosophy

Seasonal. Ethical. Direct.

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

Russell Markus
Chef & Founder, Essential Herbs
essentialherbs.nyc
russell@essentialherbs.com
May 2026