A Good Seed Supper is more than a shared meal, it is an event inviting us to expand our perspectives. To facilitate that, each dinner features an engaging question and a speaker who shares a compelling personal story and insight on a significant topic.
The evening is also a celebration of locally sourced food made into a delightful culinary experience. Most of all, a Good Seed Supper gathers us together in meaningful ways to create deeper connection.
“The heart is our garden, and along with each action there is an intention that is planted like a seed.”
Who We Are
We are Natasha and Lana, dear friends who met in NYC almost two decades ago, and forged a deep friendship based on our commitment to living life meaningfully and having fun while doing it. Whether at a Soho dance party
or an art salon, we always found ourselves at the end of the night knee to knee exploring ideas, topics we love and life’s rich possibilities. Now, each of those conversations have become like seeds planted a long time ago. Good Seed Suppers is one of those that has grown and we invite you to share the harvest.
As a food photographer, storyteller and food system change advocate, my lens is focused on the power of food to connect and shape us and our world. With an eye towards the sublime, I celebrate the local and seasonal, and that which delights and nourishes us. Creative director/midwife to thought leaders and change makers, I collaborate to make meaning at the nexus of art and commerce. lanabernberg.com
A self proclaimed creative-minded entrepreneur with a history in the professional world of beauty and luxury real estate with a passion for style and design. After years of owning hair salons, educating nationally and working as a spokesperson for L’oreal, I followed my fervor for home esthetics and architecture to become a top producing luxury REALTOR® and investor in Napa, CA and now Austin. When I’m not working I enjoy brainstorming ideas with my developer husband, spending time with our two beautiful daughters, getting out in nature or voraciously reading books on personal development. I cherish family, dear friends, cooking and entertaining. As well, cultivating community, meaningful conversations and creating memorable environments is a gratifying pastime and my form of saying thank you to this fascinating thing called life.
Our next dinner on Saturday, December 1st features Chef Sky Hanka and
Mycoalliance's Daniel Reyes who will be telling his secret life of mushrooms story.
Clean drafted wine by Scout & Cellar. See more about their wines here: https://scoutandcellar.com/clean-crafted-wine-
1 - Braised pippino & lions main in Nettle broth - winter cabbage - Turnip “bonito” - fresh herbs 2- Lambs quarter linguine with seared Eryngii and crispy oyster. Goat cheese whip. 3- Duck confit. Crispy mushroom medley bread pudding. Pickled golden oyster. Preserved roselle beauty berry purée. Herbed creme fresh.
4. Adaptogenic Chocolate Tart -red belted Polypore & Chaga chocolate filling -candied ginger and button mushroom All grains from Barton Springs Mushrooms from HIFI Produce from Finca and Black Wood as much as possible