Overview

Easy, chill, and clean.

A three-hour evening for around 40 guests gathered for Illuminate Global's screening and fundraiser. Four savory bites stay in circulation from doors through the end of the night, each built to eat in one or two bites from a cocktail napkin, while our bartender pours beer, wine and two batched cocktails made for the evening. Guests arrive, drink, eat, watch and give with a free hand the whole night.

What's In Season Now

Mid-November at the market.

By mid-November the Greenmarket is deep in cold-weather produce: kabocha and delicata squash, sunchokes, brassicas, chicories, beets, sweet potatoes, crisp apples and pears, chestnuts, and the last hardy herbs. Russell builds this menu around what's thriving the week of the event, with bright acid and warm spice to keep everything lively. If you'd like the food to nod to Western India and the film, we build that in.

Recent Seasonal Bites

What we've been passing this season.

Proposed Menu

Four savory bites, passed all night.

The final four are chosen with you after payment, based on market availability, dietary needs, and whether the menu leans into Western India or stays neutral.

Bar Program

Beer, wine and two batched cocktails.

A full bar for the three-hour window, poured by our bartender. Two cocktails are designed with you and batched ahead so drinks move fast; one can carry a Western India note if the menu does.

The bar includes spirits, mixers, juices and garnish for the two cocktails, beer, wine, still and sparkling water, ice, bar tools and one bartender.

Staffing

A tight team of six.

Kitchen: Head Chef (Russell), 2 Sous Chefs

Floor: 1 Front of House (passing), 1 Roaming Porter

Bar: 1 Bartender

Chef Russell is on site as Head Chef, leading the kitchen and event team from load-in to pack-out. Front of house keeps bites moving and the room clear; the porter runs the kitchen floor and trash so the studio is left as we found it.

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

A fundraiser rate for Illuminate Global.

Our standard rate for this scope is $250 per guest. In support of Illuminate Global's mission, Essential Herbs is extending a fundraiser rate of $100 per guest, Russell is waiving his Head Chef fee, and our sustainable sourcing and admin fees are waived. No sales tax applies; Illuminate Global is a 501(c)(3). Payment is by credit card; the 4% processing fee is included in the total. 100% of payment is due upfront to lock in the date and team and allow planning to begin. Payment is non-refundable. Built for 40 guests; additional guests beyond 40 are $100 per guest. Furniture, A/V and rentals are not included. Extended hours will require an additional fee of $1,000 per hour.

Open Items