The History of Farm-to-Table at Maison May

The History of Farm-to-Table at Maison May

What farm-to-table means, and why cooking this way is important to Maison May’s owner and head chef

Maison May has undergone quite an evolution since its origins as a full-service farm-to-table restaurant in the Brownstone under a different name, an evolution which many of its loyal customers and neighbors have witnessed and welcomed. Now a full-time café at Vanderbilt and private event space for weddings, bridal showers, birthday parties and everything in between at the Brownstone on Dekalb, it remains a farm-to-table establishment across the board.

In order to give you a well-rounded perspective on what exactly that means, we have decided to interview two people at Maison May about what farm-to-table means to them and why it is important. Catherine, Maison May’s owner, and Armando, Maison May’s chef, both have deep roots in eating and making food that comes straight from the farm – seasonal, local, natural – and they together create the menu at Maison May, sourcing food from local farms.

Women and Natural Wine

Women and Natural Wine

What natural and biodynamic wines are, and why Maison May hosts a dinner series around them

We hosted our second dinner at Maison May in a series dedicated to women & natural wine. We began this series in the fall of 2017 with the intention of discussing natural wines – what they are and why we think they should be the standard for what we put in our bodies. Having women to speak who import or make wine has been a crucial piece to this, as it shifts and refreshes a conversation within the male-dominated wine world. Our co-hostess this summer was Camille Rivière, a wine importer originally from Paris & the Loire Valley who is now based in Brooklyn, traveling frequently to France to search for wines to bring back to her clients in the US.

As soon as we had all settled into our first glasses and found our designated seats at the dinner table, Camille and Catherine introduced the evening. With a lovely familiarity and friendship between them, they introduced our second wine and explained how each of the wines was made – some differently than others, but each with care on small, biodynamic farms and without any help from chemicals. Throughout the evening, we came to understand through their stories what made these natural wines so precious and so worthy of an evening of celebration. Heaps of beautiful asparagus, white tile fish with dill sauce, and bright bowls of salad accompanied them, finished off by Armando’s famous Goat Cheese Cheese Cake.

A natural wine is a bit hard to define but should always abide by the following principles. It: