For six weeks, we partnered with our friends at Morgenstern’s Finest Ice Cream to make breakfast brutal. The short but unforgettable menu featured something for everyone: “sweet” breakfast eaters indulged in green green tea pistachio bostock, or the breakfast sundae. Savory lovers had the option of the salt and pepper bread pudding and the perfect egg sandwich. Proceeds from every dish went toward funding our second issue, the theme of which is “Stripped.” We’re supremely grateful to the Morgenstern’s team for helping us build out our upcoming issue.
Chef Chris Fischer and the talented team behind Beetlebung Farm came down from Martha’s Vineyard on October 28th, 2014 to cook a vegetable-based four course meal at Parlor Coffee‘s airy roastery in the Brooklyn Navy Yards. 60 people joined shoulder to shoulder at a long communal table. 56 Degrees compiled a unique wine pairing, and Featherweight created a cocktail reminiscent of fall. Zach Seely provided an unforgettable playlist that perfectly accompanied ethereal installation by Man Yau. Sue Chan was our fearless, brutal host, and proceeds from the dinner went to our friends at Edible Schoolyard NYC.
On August 7, 2014, Brutal Magazine held a launch party at Kinfolk 94. Joined by close friends, contributors, and family, the Brutal team danced the night away to funky tunes and stuffed their faces with a three layer chocolate cake made by Jessica Quiason.
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