The shift toward participatory hospitality is such an underrated trend. Making dumplings together forces everyone to slow down in a way that passive tastings never do. Chef Preeti nailed it by choosing something tactile where everyone's on equal footing regardless of skill level. I did a similar workshop at a vineyard outside Barcelona last year and it completly changed how I thought about wine pairings, less about the "right" answer and more about shared discovery. Small groups + hands-on engagement seems like the real future of luxury expereinces.
This was so in depth and written so well. Who even knew there this many restaurants with varying concepts? Chey does all the legwork for anyone looking for a special meal. Thanks for sharing this informative and entertaining substack!
The shift toward participatory hospitality is such an underrated trend. Making dumplings together forces everyone to slow down in a way that passive tastings never do. Chef Preeti nailed it by choosing something tactile where everyone's on equal footing regardless of skill level. I did a similar workshop at a vineyard outside Barcelona last year and it completly changed how I thought about wine pairings, less about the "right" answer and more about shared discovery. Small groups + hands-on engagement seems like the real future of luxury expereinces.
I love that! What were you doing in that workshop? Thanks for sharing!
Such an incredible experience!!
It sounds like so much fun!
Thanks for sharing this! What a cool experience in Napa (:
Thanks!! Let's go try it soon!
This was so in depth and written so well. Who even knew there this many restaurants with varying concepts? Chey does all the legwork for anyone looking for a special meal. Thanks for sharing this informative and entertaining substack!
Thanks so much!! Appreciate the suppport! Whoop whoop!