Step inside our recent Brooklyn event, Thistle ‘In Full Bloom,' celebrating our brand refresh. Thistle co-founders Ashwin Cheriyan and Shiri Avnery were joined by our partners, celebrated chef Tom Colicchio, and Thistle Ambassador Dr. Tim Tiutan, also known as 'Dr. Tim,' to speak about Thistle’s journey to our new branding and the benefits of a plant-based diet for personal and planetary health.
We brought our new branding to life with an abundance of fresh produce which serve as the inspiration for our new brand palette: beets, kale, celery, and cantaloupe. Enhanced with vibrant florals from Field Trip Flowers, the Brooklyn space was complete with natural oat tones in the dinner tablescape designed by our Creative Director Carolyn Morse.
“We looked at nature’s elements in their purest form to inspire our new color palette. By eating whole, nutrient dense foods from the earth, you can live your healthiest, happiest life, while at the same time improving the health of our planet.” – Co-founder Shiri Avnery, PhD
The evening began with cold-pressed juice cocktails on the terrace – a Spicy Sunshine made with our Spicy Citrus and a Sparkling Ginger Pear mocktail made with our Vibrant Veggie cold-pressed juice. Our guests enjoyed wine from our friends at Avaline, which paired perfectly with hors d'oeuvres of English Pea Soup with lemon and mint, a Saag “Paneer,” and a “Chickpea of the Sea” Crostini.
Our guests (including Danielle Belton, Aditi Shah, Angie Caruso, and Lauren Casolaro) were treated to a preview of our 2024 spring menu designed by Director of Culinary Graham Marchbank in a delicious 3-course ensemble with wine pairings from Avaline. To start, we served our customer favorite Thistle Kale Caesar with Garlic Garbanzo Beans and a Creamy Zahtar Sunflower Salad with Spiced Lentils, a Mediterranean grain salad with kalamata olives and leek, topped with nut free dukkah and spiced lentils. Dinner entrees included our new Forbidden Bowl, a spicy forbidden rice bowl with pickled cabbage, bok choy and a choice of sesame edamame or sesame pulled chicken and our Red Thai Curry, our plant-based take on this traditional comforting, vibrant curry, complete with lemongrass, ginger, garlic and tanginess from lime with a choice of garlic baked adashah or garlic roasted chicken. The post dinner pick me up was our Tiramisu – granola with a rich coffee sauce that is then topped with a creamy vanilla mousse and sprinkled with cocoa powder.
Our guests left with more than full bellies. Goodies from Tom Colicchio, our food crafter partners Oaktown Spice Shop and Cult Crackers, and ready-to-eat meals from Thistle helped them prepare for easy eating in the days to come.
Step inside our recent Brooklyn event, Thistle ‘In Full Bloom,' celebrating our brand refresh. Thistle co-founders Ashwin Cheriyan and Shiri Avnery were joined by our partners, celebrated chef Tom Colicchio, and Thistle Ambassador Dr. Tim Tiutan, also known as 'Dr. Tim,' to speak about Thistle’s journey to our new branding and the benefits of a plant-based diet for personal and planetary health.
We brought our new branding to life with an abundance of fresh produce which serve as the inspiration for our new brand palette: beets, kale, celery, and cantaloupe. Enhanced with vibrant florals from Field Trip Flowers, the Brooklyn space was complete with natural oat tones in the dinner tablescape designed by our Creative Director Carolyn Morse.
“We looked at nature’s elements in their purest form to inspire our new color palette. By eating whole, nutrient dense foods from the earth, you can live your healthiest, happiest life, while at the same time improving the health of our planet.” – Co-founder Shiri Avnery, PhD
The evening began with cold-pressed juice cocktails on the terrace – a Spicy Sunshine made with our Spicy Citrus and a Sparkling Ginger Pear mocktail made with our Vibrant Veggie cold-pressed juice. Our guests enjoyed wine from our friends at Avaline, which paired perfectly with hors d'oeuvres of English Pea Soup with lemon and mint, a Saag “Paneer,” and a “Chickpea of the Sea” Crostini.
Our guests (including Danielle Belton, Aditi Shah, Angie Caruso, and Lauren Casolaro) were treated to a preview of our 2024 spring menu designed by Director of Culinary Graham Marchbank in a delicious 3-course ensemble with wine pairings from Avaline. To start, we served our customer favorite Thistle Kale Caesar with Garlic Garbanzo Beans and a Creamy Zahtar Sunflower Salad with Spiced Lentils, a Mediterranean grain salad with kalamata olives and leek, topped with nut free dukkah and spiced lentils. Dinner entrees included our new Forbidden Bowl, a spicy forbidden rice bowl with pickled cabbage, bok choy and a choice of sesame edamame or sesame pulled chicken and our Red Thai Curry, our plant-based take on this traditional comforting, vibrant curry, complete with lemongrass, ginger, garlic and tanginess from lime with a choice of garlic baked adashah or garlic roasted chicken. The post dinner pick me up was our Tiramisu – granola with a rich coffee sauce that is then topped with a creamy vanilla mousse and sprinkled with cocoa powder.
Our guests left with more than full bellies. Goodies from Tom Colicchio, our food crafter partners Oaktown Spice Shop and Cult Crackers, and ready-to-eat meals from Thistle helped them prepare for easy eating in the days to come.
