Bon Studio Pilates Brunch

For an intimate post-Pilates brunch in New York, I developed and cooked a seasonal family-style menu for 20 guests, designed to feel fresh, generous, and restorative after the class.

The menu included fennel, pomelo, and mint salad; carrots with dill yogurt; broccolini with tahini and panko; fava and mint purée with almond brittle; whipped ricotta; roast potatoes with fresh cheese; sourdough; smoked salmon; and roast chicken with garlic scapes. The project brought together movement, food, and hospitality in a relaxed, social format.