Our ingredients are our sustenance; we cannot achieve the summit without pristine & inspirational building blocks. We love local new york purveyors and seasonal items, as these allow us an authentic connection to terroir. As contemporary cosmopolitans, we also embrace our global culture, exotics and imports. Our community is our soul & spirit. We support one another at work - but also in our retreats, softball team, theater events, excursions, parties and games.
Our cuisine aims to highlight not our own creative genius but the inherent beauty of the natural world. Magic happens when our food, our people and our craft become transformed into an authentic expressions of our clients' grander personality. We achieve this through collaboration, where we do our very best to interpret the character of our clients, as well as that of our clients' guests, setting, season and occasion.
Magic cannot catch fire in a vacuum; without this last drop of supernal quicksilver our craft cannot come to life.
Our cuisine aims to highlight not our own creative genius but the inherent beauty of the natural world. Magic happens when our food, our people and our craft become transformed into an authentic expressions of our clients' grander personality. We achieve this through collaboration, where we do our very best to interpret the character of our clients, as well as that of our clients' guests, setting, season and occasion.
Magic cannot catch fire in a vacuum; without this last drop of supernal quicksilver our craft cannot come to life.
Services
This word conjures all the worst least-common-denominator associations, and we believe that through our attention to craft & collaboration, our work attains an authentic resonance far beyond that of most service providers.
We don't want to "cater to"; we aim to work with and compose for, to express & celebrate our clients' & partners' personalities as best we can.
BITE's chef & founder Scott Skey came to cooking unexpectedly, during a year abroad from Princeton University while traveling through SE Asia.
We don't want to "cater to"; we aim to work with and compose for, to express & celebrate our clients' & partners' personalities as best we can.
BITE's chef & founder Scott Skey came to cooking unexpectedly, during a year abroad from Princeton University while traveling through SE Asia.
The chart represents a cocktail party for 50.
You'll notice the numbers taper off as the party time extends.
That satisfies our formula, as the consumption of alcohol naturally slows at a party after 2 hours.
If you know you and your friends to be light drinkers, you could start tapering off the numbers after 1.5 hours or even after the initial hour of if your group has strict bedtimes.
If y'all are notorious for stoking the party flames over multiple calendar dates (and court dates, probably, too) you can extend the tapered period to after 3 hours or beyond.
You'll notice the numbers taper off as the party time extends.
That satisfies our formula, as the consumption of alcohol naturally slows at a party after 2 hours.
If you know you and your friends to be light drinkers, you could start tapering off the numbers after 1.5 hours or even after the initial hour of if your group has strict bedtimes.
If y'all are notorious for stoking the party flames over multiple calendar dates (and court dates, probably, too) you can extend the tapered period to after 3 hours or beyond.
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