The Pixie & The Scout is a network of growers, producers & foragers ... a celebration of time-honored cooking techniques discovered inside some of the finest kitchens … an aesthetic expression composed of simple, exquisite details … a commitment to cooking and eating toward the future of food.

THE PIXIE AND THE SCOUT BEGAN AS AN EXPERIMENT.

In 2014 - after several years of professional cooking  in New York City and abroad - chef partners, Jonathan Hittinger and Katy McNulty, began a dining project of their own. They borrowed their favorite elements from fine dining: attention to detail; devotion to deliciousness; the buying power to support dozens of superb food producers. What followed was a series of meals. Some were lively, others more serious. Some were elaborate, others rustic. Some involved just a handful of people, others fed a crowd. Eventually this band of foraging, cooking & hosting troubadours stumbled upon a successful recipe:

EQUAL PARTS DELICIOUS INGREDIENTS + UNFUSSY COOKING TECHNIQUE. FOLD TOGETHER AND SEASON GENEROUSLY WITH INTELLIGENT HOSPITALITY [TO TASTE]. YEILD: ONE NIGHT OF DINING MAGIC.

Today The Pixie and The Scout is more than a roaming dinner series. What began as a delicious dinner party featuring the hard work of our farming & fishing friends, has grown into a unique brand of special events. We work with clients every day who challenge us to come up with new ways to tell the stories of the amazing food we bring. We are committed to the highest level of environmental and agricultural sustainability we can achieve in the way that we source, cook & serve food. We strive to create a workplace that is fair and free of all forms of discrimination. Our team members bring hospitality knowledge, warmth and energy to every event and we believe in compensating their essential service with fair wages.

THE FOOD REVOLUTION.

At The Pixie and The Scout we witness almost every day the power food has to shape and change human lives. Nearly every part of our business is dependent on roads paved by chefs, farmers and organizers who came before us.

In recent years, new farms, fundraisers and start-ups have done a lot to build the food revolution but there is more work to be done: More striving to make access to nourishing food the right of every citizen. More challenging consumer assumptions about food and how it gets to your plate. More disrupting the common narratives of who belongs in the fields |the markets| the kitchens | that make your plate possible.  And more meeting each other at big tables to listen to our neighbors. We are committed to all the ways that food -- specifically our own -- can make our community more honest, more loving, more just.

 photo credit: Ashley Sears  © 2014  

photo credit: Ashley Sears © 2014