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Great Food, Great Music, Great Cause.

TUNING FORK CREATIONS is a membership-driven multimedia dining experience with a philanthropic heart. 

 

 WHO WE ARE 

We turn the tables on your typical night out by creating an alternative way for our members to celebrate the talents of emerging chefs, musicians and artists. Each event is more than dinner...it’s a unique social gathering connecting individuals with a desire to have fun and give back. When possible, our ingredients and supplies are sourced from local farms, purveyors and businesses that employ and/or support adults on the Autism Spectrum. A portion of our proceeds will be donated to organizations that help and support adults on the Autism Spectrum. 

Want a seat at the table?

Join us for our Launch Party!
Tickets Available for November 5th, 2014

 
 

 

DATE:
Wednesday, November 5th

TIME:
6:00 pm to 7:00 pm: Hors d’oeuvres & libations 
7:00 pm to 10:00 pm: dinner & musical performance 

WHERE:
Studio Arte 
265 West 37th Street, 17th Floor 
New York, New York 10018 

 

How it works

An Annual Membership of $150.00 per person gives members + one guest access to reservations at a discounted ticket price for each event.  

Events are held each month at select rotating locations. Space is limited and is available on a first come, first served basis.

Individual Member ticket price: $75.00 per event
Non-member ticket price: $95.00 per event 

A portion of our proceeds from ticket sales goes towards GRASP, the evening’s ASD non-profit organization.
Find out more about GRASP


Tune In

Original music from Meredith Minogue and Jim Barry of “Violet”. 

Violet plays post-modern folk rock. Meredith Minogue and Jim Barry have been refining their eclectic sound over the course of two CDs and shows at the CMJ Festival, Webster Hall and Warsaw.
Their third CD is slated for release in 2015.

Find Out More!

Turn On

Growing up in Bangladesh, Anowar Hossain was strongly influenced by the vibrant Bengali creative community.

He came to the U.S. to train at the School of Visual Arts and The Art Students League of New York. His works have been shown in many galleries and exhibitions both nationally and internationally.

Anowar's paintings are represented in many private collections around the world, including the United States and Europe.

Find Out More!

Dine Out

Jay Weinstein is a New York-based food writer, editor, and cookbook author. He has been  featured in The New York Times, Travel & Leisure, Newsday and Time Out New York.

His book, The Ethical Gourmet (2006) focuses on ecologically sustainable fine foods

He is a frequent commentator for NPR’s All Things Considered.

Find Out More About Jay Weinstein!

The Menus

TUNING FORK INAUGURAL DINNER 
“BENEATH THE SUN” 
Carrying the spirit of what lies below – what supports the sky. 

Our launch event features ingredients sourced from SUS Urban Farms (Services for the Underserved) a nonprofit human services agency supporting individuals and families faced with a wide range of challenges including those with Autism Spectrum Disorder and other intellectual/developmental disabilities and T-shirts and aprons from Spectrum Designs Foundation, a T-shirt printing business employing teens and young adults with Autism.


Main Menu

Hors d’Oeuvres

Fill You In

Spanish Crostini of Giant Fabada Beans with Sausage, Stewed Bacon, and Vegetables

Lacy Wild Rice Vegetable Pancakes with Cumin Sour Cream and Chives

American Sturgeon Caviar with New York State Crème Fraiche on Heirloom Potatoes

First Course

Undercurrent
Maine Diver Scallop, Lobster, Wild Mushroom and Flying Fish Roe “Dynamite” in Sea Scallop Shells

Second Course

On the Waves
Fresh and Smoked Haddock Chowder with Buttered Vermont Common Crackers

Third Course 

The End of Each Song 
Duck Three Ways: 
• Salad of Grilled Duck with Brandied Peaches and Spiced Pecans
• Seared Duck Liver in Port Wine over Creamy Soft Polenta 
• Duck Sausage Finger Sandwich on Brioche Bun with Cranberry-Onion Jam 

Dessert 

Sweetest Memories 
Italian-Style Yolkless Mousse of Brooklyn Mast Brothers Chocolate and Cherry Brandy with Pecan Cigar 

Vegetarian Alternative 

Hors d’Oeuvres 

Fill You In

Spanish Crostini of Giant Fabada Beans with Grilled Seitan and Vegetables

Lacy Wild Rice Vegetable Pancakes with Cumin Sour Cream and Chives

New York State Crème Fraiche on Heirloom Potatoes

 First Course 

Undercurrent 
Artichoke and Monterey Jack Quiche 

Second Course 

On the Waves 

Sweet Corn and Potato Chowder with Buttered Vermont Common Crackers 

Third Course 

The End of Each Song 
• Salad of Grilled Tempeh with Brandied Peaches and Spiced Pecans 
• Seared Wild Mushrooms in Port Wine over Creamy Soft Polenta
• Portobello Finger Sandwich on Brioche Bun with Cranberry-Onion Jam 

Dessert 

Sweetest Memories 
Italian-Style Yolkless Mousse of Brooklyn Mast Brothers Chocolate and Cherry Brandy with Pecan Cigar 


Jay Weinstein is a New York-based food writer, editor, and cookbook author. He has been  featured in The New York Times, Travel & Leisure, Newsday and Time Out New York.

His book, The Ethical Gourmet (2006) focuses on ecologically sustainable fine foods.

A graduate of the Culinary Institute of America, Jay cooked at Boston's  Restaurant Jasper, the Four Seasons Hotel and several New York restaurants, including Le Bernardin, working for chefs Gilbert Le Coze and Eric Ripert. 

He is a frequent commentator for NPR’s All Things Considered.

 OUR STORY 

Musician, Meredith Minogue met Marketing Executive; Merle Brown in 2002 while working at a NYC based health-supportive culinary school. Together as the Admissions team, they counseled, enrolled, and encouraged over 3,000 students to pursue their dreams in the professional culinary arts. 

Originally brought together by their shared passion for healthy food and its power to heal, Merle and Meredith forged a lasting professional and personal partnership that continues to blossom with the formation of their company, Tuning Fork Creations. 

 

Tuning Fork Creations was created on Earth Day 2014 when Merle and Meredith decided to follow the fork in the road. The final destination is where their combined passion for healthy food, music, art, and philanthropy intersect. 

Merle Brown Co-Founder/Managing Partner, has a Masters in Art Education. She has been a painter with work displayed in various galleries, an educator and the mover and baker behind the gourmet dessert company The Cheesecake Lady, which was highlighted in New York Magazine. She has over 28 years of significant experience and accomplishment in the areas of Sales, Marketing and School Administration. Merle is the mother of two sons. Her eldest, Jay, was diagnosed with ASD (Autism Spectrum Disorder) in 1966, when little was known about the effects and ramifications of that diagnosis. Jay passed away in 2011. He was forty-seven years old. Merle dedicates her work with Tuning Fork Creations to his memory. 

Meredith Minogue, Co-Founder/Managing Partner is a singer-songwriter, foodie, and lover of all creative expression. She is one half of the folk-rock duo, Violet, who released two CDs and played the CMJ Festival, Webster Hall, and The Knitting Factory. Violet’s debut album, “We Both Know It’s Out There” was voted one of the 10 best independent releases of 2001 by Performing Songwriter Magazine. Meredith was the creator of “Pro-Piece Symposium: A Multimedia Art Collective,” which served as the prototype for Tuning Fork Creations. She lives in Queens, NY with her husband and musical partner Jim and their rescue cat, Mack. In her personal domain she loves to cook and is an avid yoga practitioner. 

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