Anyone can host, and everyone should.
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.
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Recent Posts
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
instagram @jonahreider
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.
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Hot Peppers
Hot Peppers
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Linen Napkins
Linen Napkins
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Your Broiler Misses You
Your Broiler Misses You
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Charred Whole Branzino
Charred Whole Branzino
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Yogurt
Yogurt
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Dry Aged Meat
Dry Aged Meat
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Cooking Essentials
Cooking Essentials
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Beverage Essentials
Beverage Essentials
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Tokyo
Tokyo
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The Containers You Need
The Containers You Need
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Knife Essentials
Knife Essentials
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 and salted butter
Raw scallops with citrus and chilies
Raw tuna with preserved tomatoes and chilies Raw mackerel with radishes and lemonCauliflower soup
Kohlrabi with dill Chicories and toasted pecansRoasted dry-aged beef and mushrooms
White beans with charred peppers and crispy bread Turnips with browned butter, crispy kale, and hazelnutsCranberry tart
Vanilla ice cream Cynar & BourbonReservations
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: