Staff

Scott Andrews
Owner & Chef

Stephen Sanders
Chef

Kate Eminger
Chef

Austin Hohnke
Sommelier

Instituito nel 2011

The seeds of Stagionarsi were planted in Italy in 2003…

While studying abroad in Siena, Scott Andrews took a cooking class in the evenings. Classes were taught once a week out of a private home. The teachers 5 year old daughter would sit under the table drawing and laughing at the student groups broken italian. The husband would bring home wine from the vineyard he worked at, and together students and family would sit at the table and eat all the courses they made that evening. There was no one component of the evening that made it more magical, it was the culmination of everything together, food, wine, broken conversation, laughing, love… and what held it all together was sitting together at one big table. Whether Scott knew it or not, Stagionarsi was born under those Tuscan night skies.

There was the random traditional dinner party hosting event held with family and friends the years after in Seattle, Boise, and Salt Lake City; but it wasn’t until moving to New York City in 2008 and working in restaurants where that seed planted 5 years early, finally started to sprout. Restaurants attract such an eclectic group of people and personalities. It’s the social components of the industry that can be far more interesting to revel in then the actual food. But food is still there as the focal point to bond one another. Exposure to the kitchen world also lead to exposure to Supper Clubs.

In the aughts in NYC, people were looking to elevate and have their own hip take on hosting a dinner party. People were looking to have a creative outlet, trial run new culinary ideas, let honey drip from the rafters onto the table. It was about creating an experience more than it was to just simply serve dinner to neighbors, family, and friends. It was about expanding the table to to a wider group, and thus, Supper Clubs.

After working at several Supper Clubs, most notably Scott Winegard’s Nasturtium plant based Supper Club, it was time to cultivated that sprouting seed. Scott Andrews, with the assistance of fellow chef Annie Branning, founded Stagionarsi. A Supper Club with the concept of a multiple coursed meal, with unique wine pairings for each course, centered around one long table. The long, crowded, table has persisted, and we hope that one day, you’ll join us.

Crowded table (by the highwomen)…

If we want a garden, we’re gonna have to sow the seed. Plant a little happiness, let the roots run deep. If it’s love that we give, then it’s love that we reap. If we want a garden, we’re gonna have to sow the seed.

Yeah, I want a house with a crowded table, and a place by the fire for everyone. Let us take on the world while we’re young and able, and bring us back together when the day is done.

The door is always open. Your picture’s on my wall. Everyone’s a little broken. And everyone belongs. Yeah, everyone belongs.