Over the years, we’ve curated some incredible innovators, creatives, designers, marketers and entrepreneurs for our Table for Ten pop-up dinners. With Thanksgiving approaching, Manifesto proudly partnered with Hazelfern Cellars and Stone Soup to create a Table for Ten experience unlike any other.
On November 16th, we brought together an amazing group of people for our first-ever Table for Ten Alumni Harvest Dinner centered around the theme of Gratitude.
Gratitude—thankfulness and appreciation–can be shown, felt and found in many ways. A recent study by Harvard Medical School indicates that practicing gratitude has a direct and positive impact on health and happiness. According to this study, “Gratitude helps people feel more positive emotions, relish good experiences, improve their health, deal with adversity and build strong relationships.”
Nearly 50 guests gathered to share their stories and reflections on the gift that gratitude plays in our lives and how this inspires a posture of thankfulness and mindfulness. We asked each guest to bring an object to share their unique perspective on gratitude and to reflect on the people, places and experiences that we cherish the most.
Set amidst the pristine backdrop of Oregon wine country’s Hazelfern Cellars, Executive Chef Scott Dolich and the team at Stone Soup created a farm-to-table menu that featured seasonal dishes ranging from roasted beets and farro salad, to za’atar spice chicken with curried squash and grilled flank steak paired with creamed kale.
Again, a special thanks to Hazelfern Cellars and our partners at Stone Soup, 1927 S’mores and Good Coffee for helping us imagine and create our first-ever Table for Ten Harvest Dinner.
To find out more about Table for Ten and view the full gallery, visit table-for-ten.com.
Photography by Christa Fowles.