Anyone can host, and everyone should. pith

I live in New York City, where I run the Pith Supper Club out of my apartment and write a bi-monthly column at Food & Wine Magazine. Through my cooking, writing, traveling, and entrepreneurship, I’m constantly excited by the magic of do-it-yourself hospitality.

Kitchen Essentials

More than anything, people ask me what stuff they should get for their kitchen. Here is my list of the tools I use every day to optimize my kitchen for confident, improvisational cooking and hosting.

From containers to knives, from a cutting board to the best vegetable peeler, I’ve selected the least expensive objects that meet my needs in form and function.

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Recent Posts

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Select Press

★★★ — Chicago Tribune
Delicious — The New Yorker
Yes, chef! — The New York Times
An Innovative Cook — AP
A coveted reservation — WSJ
A Dining Experience — Forbes

Pith Supper Club in Brooklyn, New York

Fort Green Farmer's Market

Pith in Manhattan

[email protected]

instagram @jonahreider

plates of pasta S hands harvesting greens oysters

Website coded by Amos Jackson and designed by Jonah Reider. Illustrations by Cerise Zelenetz

Tap into the joy of do-it-yourself hospitality: below are my tips, tools, and no-stress recipes to become a more creative, improvisational, and confident host.

Pith is an exercise in do-it-yourself hospitality: I sporadically serve dinner for six guests out of my apartment in New York City.

Current Menu

Sourdough bread, soft salted butter, preserved white asparagus, and green olives.

Raw tuna with tomato and chili paste; raw turbot in a morel vinaigrette; raw scallops with seaweed; a few salty slices of beef.

Citrus and shallot salad; carrots roasted in chipotle butter; thick yogurt with pumpkin seed togarashi.

Poached tilefish with mustard greens and caramelized fennel; chewy barley risotto with crispy mushrooms; lemony leaves of radicchio.

Warm dark chocolate and brown butter ice cream.

Reservations

Tickets are all inclusive of food, wine, and hospitality. BYOB encouraged if shared communally. Tickets are non-refundable but fully transferable, and limited to a maximum of two per order. Menu is entirely subject to change and no dietary restrictions can be accommodated. Inquiries are welcome regarding special events or partnerships.

Let’s collaborate to make the world a more delicious place.

Media


In various media roles as a commentator, host, and judge, I seek to showcase the magic of home hosting and do-it-yourself hospitality in communities around the world.

Hospitality Consultation

I received three stars from the Chicago Tribune for my menu development and implementation in residency at Intro Restaurant. I’ve developed menus for galas at The New Museum, advised Sam Adams Beer on flavor development, and executed private events and marketing collaborations for partners including Google, Stella Artois, Conde Nast, L’Oreal, and Land Rover. I’m also a founding partner with Meltyman Grilled Cheese in Japan.

Private dining logistics:

Reach out if you’d like to chat about a hospitality project, brand and product development, private events or collaborative pop-ups.

Home Consultation

Cooking and dining spaces should be the focal points of any home. Contact me if you’d like help outfitting your home or private space with an eye towards relaxed cooking, elegant eating, and elevated entertaining. Based on your needs and space, I will recommend essential tools, small appliances, cutlery, tableware, lighting, audio equipment, and more.

Education

Food and flavor are great lenses through which to examine political, economic, social, environmental, and physical well-being. I love showing young people, in or out of school, how cooking truly develops self confidence, self-expression, and civic engagement. In Brooklyn, from 2017-2018, I ran a free after-school program for middle-schoolers, using the Pith Supper Club venue to explore gardening, grocery shopping, dish development, and more.

TEDx Georgetown

Drawing from my economics education (focusing on inequality, sustainable development, business organization, and entrepreneurship), I’ve also spoken at institutions including Georgetown University and Stanford University, and participated in international development conferences in Abu Dhabi, Kuala Lumpur, and Fukuoka.

Please reach out if you’d like to chat about designing, implementing, and evaluating culinary arts education and food service standards. Improving public school lunches and food education is of particular interest to me. I’m also available for relevant speaking opportunities, panel moderation, or entrepreneurial consulting.

Cannabis

Cannabis can elevate any hospitality experience. I am the founder and creative director of Alto, the simplest and most delicious way for anyone to enjoy cannabinoids. Our curated daily essentials are infused gently with effective THC and CBD extracts, then packaged into unique single-serving packets. Learn more at www.altoessentials.com, or reach out with any inquiries about consultations and advisory services in the cannabis industry.

Tours

I enjoy occasionally hosting private tours exploring a city’s culinary and hospitality traditions, best farmer’s markets, hidden places for social dining, and more. Tours will be tailored to a groups’ interest, and can include a cooking class or demonstration. I am based in New York City but have facilitated tours in Tokyo, Paris, the Cote D’Azur — and enjoy researching and developing experiences for other locations as well.

Art

Dining and hosting provides a unique opportunity to experience art: I love exploring how a meal can showcase beautiful furniture, glassware, ceramics, music, metalwork, and more. At my Pith Supper Club, I enjoy serving food on tableware made by my mother utilizing functional as well as nonfunctional artworks from friends.

Please reach out for inquiries related to curating or developing a gallery dinner, artist collaborations, or something else entirely surprising and edible.

Tea Bowls from Lily Fein at Pith Supper Club: