Our second Provisions NYC Dinner featured a four course Taiwanese fall meal by Jessie YuChen. The dinner started out with chili maple eggplant, then a bitter green salad with yuzu, furu noodles and snow fungus. Heirloom provided Kalamansi kombucha and made a lychee/elderflower margarita. David Mollé curated the table decor and made gorgeous harvest inspired arrangements. Our dishware was provided by Soluca Collections featuring beautiful handmade ceramics by Anne Webber Callahan. And to top the evening off we passed around plates of The Rounds NY cookies and traditional mooncakes

All proceeds from this dinner went to Heart of Dinner