Overview

An intimate first look, done properly.

A two-hour cocktail hour introducing PERSANA NYC, Dave's private member training center in Tribeca, to the people who will carry it forward: press, founding members and investors, 20 to 25 guests, standing and mingling in a Tribeca home built for hosting. Our team keeps five savory bites in constant circulation, three protein and two vegetarian, each built to eat in one or two bites from a cocktail napkin, alongside two custom cocktails, beer and wine poured from the home's bar. Clean, ingredient-led, and rooted in what Northeast farms are pulling in during the middle of November, in the same spirit as the evening we recently hosted for Human Ventures.

About Essential Herbs

Essential Herbs is Chef Russell Markus's catering and hospitality studio, built on chef-led menus and direct sourcing from Northeast farms. We are the kitchen behind launches and gatherings for health, wellness and performance brands including Remedy Place, On Running and adidas, and for the cultural set downtown, from SNL, Soho House and Vitra to Colbo and Human Ventures, with press in Vogue, The New York Times and Bon Appétit. We know how to feed a room of press and investors: food that photographs well, lands in one bite, and never interrupts the conversation.

What's In Season Now

Mid-November at the market.

Mid-November is storage-crop season in the Northeast: honeynut, delicata and kabocha squash, sunchokes, celery root and parsnips, Brussels sprouts, chicories and endive, hardy greens, storage apples and pears, cranberries, chestnuts and the last of the cold-weather mushrooms. 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.

The bites below were passed at our recent events, including the Human Ventures evening in October. They show the approach; the five for November are chosen from this list and from what the market gives us that week.

Proposed Menu

Five savory bites, passed all evening.

Planned at roughly eight pieces per guest across the two hours, around 200 pieces in total. The final five are chosen with you after payment, based on market availability and dietary needs.

Beverage Program

Two custom cocktails, plus beer and wine.

Essential Herbs designs and batches two custom cocktails for the evening and brings a curated beer and wine selection, with a bartender pouring the full program from the home's bar.

Included: spirits, mixers, juices and garnish for both cocktails, beer and wine, bar tools, beverage glassware (unless on site), and 1 Bartender for the full service window. Final recipes and the beer and wine list are confirmed with you ahead of the event.

Staffing

A tight team for an intimate room.

Kitchen: Head Chef (Russell), 2 Sous Chefs

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

Chef Russell is on site as Head Chef, leading the kitchen and event team from load-in to pack-out. Two sous chefs keep the bites firing, one passer keeps them moving through the room, the bartender holds the bar for the full two hours, and the porter keeps the kitchen and floor clear so the home looks untouched.

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

Complete execution.

Priced as a flat rate for 20 to 25 guests, so the room never runs short. Additional guests beyond 25 are $220 per guest plus sales tax and gratuity. The rate includes sustainable sourcing (3%) and admin (12.5%), each calculated on the food and service subtotal. Sales tax is applied on the full rate at the rate for the event location (New York, NY). Gratuity (15%) is calculated on the food and service subtotal, added after tax, 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. Beverage glassware is included and provided by Essential Herbs unless the host has glassware on site. Furniture and A/V are not included. Extended hours will require an additional fee of $1,000 per hour.

Open Items