Flame
QUEENS, NEW YORK | MAY 2025
Presented by Le Creuset
Guests arrived to find a nondescript metal door set into a brick building in the middle of an industrial neighborhood in Queens. Upon opening it, though, they were ushered into another world inside The Foundry. A lush landscape of iron flames built by fire-bright Le Creuset cast iron beautifully staged all around the space, brick alcoves set with vintage braisers glowing in spotlights that caught the light of champagne bubbles sparkling from welcome pours. Through a narrow doorway, in a glass-roofed brick greenhouse covered in climbing vines, periodic flames rose from sunset-colored cocktails, which were occasionally set on fire before being passed across the bar. Nearby, the gentle hum of machines murmured in the industrial space, the sound of tea towels being chain stitched with custom designs for each guest.
The fervor of the welcome social faded as large glass-and-metal doors opened to the courtyard outside, where the ivory-dressed table waited, covered in cool vegetal greens and gorgeous bits grown in the earth, a contrast to the sparks flying inside. The initial excitement of the evening settled into smooth conviviality as Supper began. Weighty courses of Ethiopian cuisine by Chef Fariyal Abdullahi marched through the courtyard, each dressed for a pageant in shades of flaming red, orange, and gold cast iron. Artfully paired wines from Suzor cooled any lingering heat from the day while the warm scents of woodsmoke and roasting coffee wafted through the air. As the light faded, the courtyard began to glow with the light of string lights and fading coals in nearby fire pits, then with the blue cast of rum-soaked firelight streaming down the table from saucepans ladled over mini baked Alaskas, a final flame to finish the meal.
WELCOME
Tia Barrett of Hav&Mar created a fully Flamme themed cocktail menu to kick off the Supper. Each cocktail nodded to either Chef Fariyal’s Ethiopian heritage of the colors of Le Creuset’s heritage collection scattered throughout the space.
As guests sipped champagne from the tower upon entry, they were able to explore a series of artful vignettes showcasing the many stages of Le Creuset’s long history through vintage cookware pieces, archival images, and a hanging display of the paint chips used to develop new cookware colors at the factory.
A MENU BY CHEF FARYIAL ABDULLAHI
Chef Fariyal Abdullahi, executive chef of Hav & Mar, created an extremely personal meal to share with the guests of this Supper. Utilizing greenmarket produce, seasonal ingredients, and of course lots of Le Creuset, she served a meal full of hearty, homey flavors cut with fresh herbs and bright greens to bring it into the spring season.
MENU
WELCOME
Injera Nachos ayib cheese, avocado crema, onion, tomato, jalapeno, cilantro
Crudité & Shiro Dip baby gem lettuce, pink radicchio, thumbelina carrots
Cocktails
Shining Soleil gin, meyer lemon, yuzu, sake
Ethiopian Sunrise blanco tequila, Cardamaro, carrot, ginger, Ethiopian cardamon
Lion’s Flamme bourbon, hibiscus, rooibos, fire + cinnamon
Anniversary Agua Fresca strawberry, rhubarb, spring berries, salt, Ethiopian Berbere rim
AMUSE
Tuna Tartare sesame cones
ON THE TABLE
Ethiopian Ambasha Bread awaze butter
FIRST
Spring Salad compressed peach, stracciatella, watercress, saba glaze, toasted pistachio
Wine: 2023 Suzor Escargot Rosé Willamette Valley, OR
SECOND
Saffron Pasta campanelle, jumbo lump crab, garlic panko breadcrumbs
Wine: 2023 Suzor La Belle Promenade Aligoté Willamette Valley, OR
MAIN
Whole Butterflied Branzino blue tortilla, radish
Chicken Biryani
Beet and Potato Salad jalapeno chutney, herb salad
Wines:
2021 Suzor Sunflower Chardonnay Willamette Valley, OR
2022 Suzor Wanderer Gamay Willamette Valley, OR
DESSERT
Baked Alaska
Ethiopian Coffee Ceremony
WINE PAIRINGS
As a nod to the French origins of Le Creuset, we paired the meal with Suzor Wines. While these wines are grown and made in the Willamette Valley, OR, they are inspired by owners Greg and Melissa’s French heritage and Old World winemaking techniques. The result is precise, wonderfully drinkable wine perfect for sharing around the table.
NIGHTCAP
As conversations over Supper just started to settle in, our nightcap was already in progress along the edge of the ivy-covered courtyard. Chef Fariyal’s team hand roasted aromatic coffee beans for a traditional Ethiopian coffee ceremony, engaging the senses of the crowd throughout the meal before finally, everyone had a chance to sip the delicious brew alongside their flaming baked Alaska dessert at the end of the night.
SECRET LOCATION: THE FOUNDRY
The Foundry is a meticulously restored industrial building from the 19th century located under the Queensborough Bridge in Long Island City. The hard lines of steel and brick are perfectly softened by lush ivy climbing the walls, golden bands of light slanting through the windows, and the warmth of the Du Val family who own and lovingly restored the once-abandoned property.
We wandered between the dark recesses of the main atrium, the gorgeous greenhouse with its dramatic fireplace, and of course the scenic courtyard where we set the table for Supper.
