STORIES
Discussions about the places, people, and ingredients that inspire us.

PREVIEW ELEVEN MADISON PARK'S 2024 SUMMER MENU
Explore highlights from Eleven Madison Park’s latest menu, celebrating the season’s most flavorful ingredients from Magic Farms and around the country.

MEET THE ELEVEN MADISON PARK WINE TEAM
Get to know our award-winning team of sommeliers from around the globe.

FOUR DELICIOUS COCKTAILS TO MAKE WITH OUR BAR BOX
Try these four easy recipes this summer, from a citrus spritz that’s designed for sharing to a non-alcoholic Negroni.

HOW TO BREW DELICIOUS ICED COFFEE AT HOME
It's iced coffee season. Use our 'Get Up With It' coffee blend to make cold brew in your French press using Devoción's easy recipe.

HOW TO USE OUR GRILLING ESSENTIALS
Need some ideas for grilling this summer? Take a look at our tips, using June’s current market veggies.

TOMATO-SAFFRON PAELLA WITH WHITE ASPARAGUS & CELTUCE
Try our late-spring take on this classic Spanish rice dish, using our Summer Paella Kit and a mix of fresh market vegetables.

ORECCHIETTE PASTA WITH OYSTER MUSHROOMS AND RAMP PESTO
We went foraging outside NYC to gather the ingredients for this orecchiette dish with spring pesto and mushrooms. You can whip up the sauce at home with ramps, watercress, confit garlic, and oyster mushrooms in the time that it takes to cook the pasta.

WILD MUSHROOM TOAST
Looking for a simple and flavorful lunch, a light dinner, or a savory addition to your breakfast spread? Try our take on a classic mushroom toast with a mix of wild and cultivated mushrooms from our oyster mushroom grow kit.

A SHORT GUIDE TO LOOSE-LEAF TEAS WITH SEBASTIAN BECKWITH
The In Pursuit of Tea founder talks us through the origins of our EMH loose-leaf teas and shares his tips for steeping a delicious pot.

HOW MELLODY IS MAKING HONEY WITHOUT BEES
We talk to Darko Mandich, the co-founder and CEO of Mellody, about making the world’s first plant-based honey, and why the conventional honey industry puts native bees at risk.

THE MAGIC OF MUSHROOMS AT ELEVEN MADISON PARK
We chatted with our Fermentation Sous Chef, Brock Middleton, about the role of mushrooms in plant-based cooking, and how we use them on our menu at Eleven Madison Park.

HOW TO GROW OUR OYSTER MUSHROOM KITS
Ready to start your Oyster Mushroom Grow Kit? Follow these steps to watch it come to life.

OYSTER MUSHROOMS ROCKEFELLER
Try our fungi-based take on this classic American appetizer. Using just a few ingredients, this simple dish is rich and savory with a satisfying crunch.

MUJADDARA WITH ROASTED BROCCOLI AND MEYER LEMON
Try our twist on this Middle Eastern staple for a delicious and protein-rich weeknight dinner.

HOW TIMELESS NATURAL FOOD IS USING LENTILS TO REGENERATE MONTANA’S SOIL
Discover the story of our Black Black Beluga Lentils, grown organically using regenerative methods in the Great Plains region.

A HERBACEOUS TWIST ON REFRIED BEANS
Use our Heirloom Shelling Beans from Norwich Meadows Farm to make this bright and refreshing take on a taco night staple.

PLANTS ARE MEDICINE: INSIDE OUR COLLABORATION WITH FARMACY FOR LIFE
Chef Daniel Humm, Styles P, and Adjua Styles caught up over a PB&J to chat about our new collaborations, the benefits of plant-based food, and what excites them about its future.

A SIMPLE YET FLAVORFUL SEAWEED BROTH WITH HEIRLOOM BEANS, TOFU, AND SUNFLOWER MISO
A plant-based take on a traditional dashi stock, our Roasted Seaweed broth is light and clear, yet packed with flavor. Use it to cook grains and legumes, or combine it with some sunflower miso and seasonal vegetables to make this delicious winter soup.

COOK OUR BLACK FORBIDDEN RICE WITH ROASTED MAITAKE MUSHROOMS, KABOCHA SQUASH & GINGER
Our Wild Mushroom soup starter makes this warming forbidden rice dish easy to prepare, while infusing it with depth and flavor.

WARM UP WITH THIS HEARTY WINTER MINESTRONE, USING OUR SAFFRON TOMATO SOUP STARTER
One of the many delicious dishes that you can make with our new soup starters, this take on a classic minestrone is satisfying, comforting, and packed with hearty winter vegetables.

THE ART OF CANDLE MAKING WITH ENLY TAMMELA
We spoke to Enly Tammela, our Valentine’s Day candle maker, about how she learned the tricks of the trade and transformed her passion project into a coffee and candle shop in Nolita.

UNWRAPPING OUR VALENTINE’S DAY CHOCOLATES BY SEBASTIAN BRECHT
The NYC-based chocolatier shares his unique perspective on chocolate making and how he created our Valentine’s Day chocolate set, inspired by three seasonal fruits and vegetables.

ART MIRRORS NATURE AT AKIKO NAKAMURA’S HANA BOTANICAL
We visited floral designer Akiko Nakamura of HANA Botanical in her studio to learn about her process and to see how she creates each paper rose for our Valentine’s Day collection.

BAKED TOFU WITH SUNFLOWER MISO, PICKLED EGGPLANT AND SESAME
Make this simple and flavorful baked tofu recipe using our Sunflower Miso and Magic Farms Pickled Eggplant

REIMAGINING THE COCKTAIL WITH SEEDLIP’S BEN BRANSON
We spoke to the Seedlip founder about launching the first non-alcoholic spirit brand back in 2015, and the inspirations behind each Seedlip blend.

NO ALCOHOL? NO PROBLEM: THE ART OF ZERO-PROOF COCKTAILS AT ELEVEN MADISON PARK
Our bar director, Sebastian, shares some of his picks from the non-alcoholic menu and discusses his tips for making delicious and complex zero-proof drinks.

MAKE DRY JANUARY DELICIOUS WITH THE SEEDLIP COCKTAIL TRIO
Who said dry January means giving up delicious cocktails? Our new non-alcoholic cocktail trio with Seedlip has all the flavor and complexity that you need for a satisfying, sober sip.

THE ELEVEN MADISON HOME GIFT GUIDE
Need some last-minute gift ideas? Explore our holiday picks for lovers of food, cooking, interiors, and entertaining.

IN THE STUDIO WITH WILLIAM COUIG OF FURTHURDESIGN
A closer look at our new glassware by Bill Couig of furthurdesign, modeled on some of the most iconic service pieces from the Eleven Madison Park dining room.

EXPERIENCE WHITE TRUFFLE SEASON AT HOME
Make this delicious white truffle rice with spiced and roasted chestnuts as part of the White Truffle Experience, available just for the holidays.

BALANCING FORM AND FUNCTION: A LOOK AT OUR HANDMADE DONABE BY NAOTO INABA
This clay pot by the artist Naoto Inaba is an artwork that’s meant to be cooked in. Handmade from natural clay in the pottery center of Iga, Japan, it is ideal for preparing soups, stews, and rice dishes.

HOW TO MAKE OUR KOGINUT SQUASH WITH COUNTRY RYE STUFFING
Try this vegan take on a holiday staple, available for a limited time in our Thanksgiving Feast and Thanksgiving Essentials collections.

AT PETEE’S PIE COMPANY, PETRA PAREDEZ REINVENTS FAMILY RECIPES FOR A NEW YORK PALATE
We spoke with Petee’s Pie founder Petra Paredez about growing up in her family’s pie bakery in Virginia, launching her own shop here in NYC, and what goes into the Apple Granola Crumble that she is making for Eleven Madison Home this Thanksgiving.

PERFECTING PLANT-BASED PASTRY WITH CHEF LAURA CRONIN
Eleven Madison Park’s Executive Pastry Chef Laura Cronin discusses how she and her team navigated the transition to plant-based ingredients in 2021, and shares some of the new techniques they are using in this year’s fall desserts.

BRING THE BAR HOME WITH OUR NEW COCKTAIL KIT
No gathering is complete without the right drinks, so we recently collaborated with Eleven Madison Park’s Beverage Director, Sebastian Tollius, on a set of mixers to help you bring home three of our classic cocktails.

A ZESTY PEANUT SAUCE FOR BUCKWHEAT NOODLES (AND MUCH MORE)
Try this ginger-peanut sauce on your next cold noodle salad. Using our Peanut Snacking Butter, it's simple yet full of flavor, with just the right balance of sweetness and salt, plus a touch of heat.

DEVOCIÓN’S STEVEN SUTTON ON THE BEAUTY OF COLOMBIAN COFFEE AND THE BENEFITS OF DIRECT SOURCING
We sat down with Devoción founder Steven Sutton to discuss the company's unique approach to sourcing, how he works directly with over 1,000 farms in Colombia, his advice for brewing the perfect cup of coffee, and how our signature Get Up With It blend came together.

A SIP OF SUMMER: INSIDE ELEVEN MADISON PARK'S SEASONAL COCKTAIL MENU
Our Beverage Director, Sebastian Tollius, discusses four of his favorite drinks from the summer menu and shares some of the new plant-based tricks he’s developed for the season.

FROM THE CASK OF AMONTILLADO TO THE KITCHEN
The story of our new, limited-edition vinegar with the acclaimed Andalusian sherry producer Equipo Navazos.

HIGHLIGHTS FROM ELEVEN MADISON PARK’S 2022 SUMMER MENU
Eleven Madison Park’s Creative Culinary Director, Josh Harnden, tells us about three standout dishes from the new summer menu.

HOW JOSH POND FARM NURTURES OVER 100 ACRES OF WILD BLUEBERRIES
In Whiting, Maine, the Beal family cares for the region’s most delicious wild blueberries using ancient farming techniques, originally practiced by the Passamaquoddy tribe.

PRESERVING THE HISTORY AND FUTURE OF HEIRLOOM CORN AT SOBRE MASA
Zack and Diana Wangeman, the founders of Brooklyn tortilleria and restaurant Sobre Masa, discuss mastering the art of nixtamalization and celebrating the beauty of heirloom corn.

FROM OSLO TO SUNSET PARK: HEDVIG BOURBON BRINGS NORWEGIAN KNEKKEBRØD TO NEW YORK
We speak to Norwegian Baked founder, Hedvig Bourbon, about launching her crispbread bakery in Brooklyn, and what goes into making the perfect Norwegian Knekkebrød.

MAKING WILD-FERMENTED SOURDOUGH WITH KNEAD LOVE, THE GREENMARKET’S TOP GLUTEN-FREE BAKERY
Knead Love founder Sarah Magid shares how she launched her gluten-free bakery from her Brooklyn apartment in 2018 and discusses the benefits of freshly-milled local grains.

THE MAGIC OF SESAME: MEET THE FOUNDERS OF SEED + MILL
We speak to Seed + Mill Co-Founder Rachel Simons about launching her halva and tahini business in NYC with friends Lisa Mendelson and Monica Molenaar, and why sesame is an important addition to plant-based cooking.

THE SECRETS OF THE SOIL: HOW NORWICH MEADOWS FARM BECAME NY'S MOST LOVED ORGANIC GROWERS
We visit Zaid and Haifa Kurdieh’s 250-acre farm to find out how they cultivate more than 1,500 varieties of delicious fruits and vegetables, and why they are an indispensable resource for NYC's best chefs.

A LOOK AT OUR NEW OLIVE OIL WITH CASTELLO COLLEMASSARI
Discover the roots of our collaboration with the historic Tuscan estate, and what makes our new, limited-edition, organic oil a perfect accompaniment to plant-based dishes.

BEHIND THE SCENES AT NEW YORK CITY’S OLDEST FAMILY-OWNED TOFU SHOP
Paul Eng, the owner of Fong On, shares the secrets behind the city’s most delicious, fresh tofu, and discusses carrying on a 90-year-old Chinatown legacy.

INSIDE ELEVEN MADISON PARK'S NEW SPRING MENU
Explore Eleven Madison Park's spring menu and read the stories behind three of our favorite dishes.

GROWING RICE IN NEW JERSEY: THE STORY OF BLUE MOON ACRES
We visit the 63-acre farm of Jim and Kathy Lyons in Pennington, New Jersey, to discover the art of growing this universal ingredient in the Northeast.

QUEENSBRIDGE HOUSES, RETHINK FOOD AND THE ELEVEN MADISON TRUCK
Just as every meal served at our restaurant includes a donation to the Eleven Madison Truck, so does every purchase at Eleven Madison Home. We’d like to tell you a little bit more about what that means, and our commitment to easing food insecurity in New York City.