"Supper" was designed to be a communal dining and sensory experience with exquisite food and wine, handmade goods, incorporating spatial choreography. In a small passage in Robert Farrar Capon’s book, The Supper of the Lamb, he describes necessities of the proper slicing of an onion. The process involves taking a seat at the kitchen table rather than standing at the counter, for a good hour is meant to be spent in the company of the onion. "Supper" be not be ‘a mere trip to the trough.’ It illustrates the importance of the relationship between objects in meeting with each other, occupying a space in time with their being. Sourcing and preparation for "Supper" was by The Pixie and the Scout, a network of growers and producers formed over years of sourcing and cooking in the North Atlantic region; The custom menu offered a celebration of time-honored techniques from some of New York's finest kitchens; an aesthetic expression composed of simple, exquisite details and a commitment to cooking and eating toward the future of food. The architectural experience was been designed by Pilot Projects Design Collective of NYC. Custom dinner troughs invite participants into a unique food-sharing experience incorporating elements of light, structure and choreography.