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SATURDAY, JULY 18 at 6PM

1 HOTEL CENTRAL PARK

Night before the Match

New York City July 18th

Welcome to Nourish, where culinary brilliance meets eco-conscious innovation and every bit or sip is a love letter to the planet. Nourish isn’t just an event—it’s a movement for power players during tentpole sporting moments like Formula 1, Super Bowl and the World Cup. 1 Hotel Central Park provides the backdrop and Taste Network creates the experience steeped in sustainability, luxury, and culture. 

Experience is Everything

The Ultimate Culinary Collaboration

Nourish unites top chefs, visionary winemakers, and cultural tastemakers to create an immersive experience that leaves an impact. From cutting-edge menus to deep conversations on sustainable practices, every element resonates with authenticity and innovation.

Nourish 2026 — Embed Preview
Access  ·  July 18, 2026  ·  By Invitation

Secure Your Place

100 guests. One evening. The night before the World Cup Final at 1 Hotel Central Park. Access is exclusive to Taste Network's Inner Circle.

Inner Circle Access
Nourish 2026 — New York
Doors open 6:00 PM  ·  July 18, 2026
$650
Per person · All-inclusive

  • +20+ omakase-style courses from Michelin-level talent
  • +Lallier Champagne magnum pour upon arrival
  • +Full Bar Zero cocktail program all evening
  • +Live fire terrace — Kamado Joe, two grills
  • +Sinegal Estate wines
  • +Sustainable Happy Meal — Wagyu slider + dirty martini theater with Ketel One
  • +Brodo & Dash zero-waste broth bar
  • +Clase Azul dessert salon and Salon Tasting Experience
  • +Waffle Bar closing — the moment you carry into the Final
Get Access — $650

100 total guests · Limited availability

100
Curated Guests
20+
Omakase Courses
4
Hours
100%
Sustainable
What to Expect

The Evening, Chapter by Chapter

No tables. No stages. 100 guests moving through a living space at 1 Hotel Central Park — drawn from station to station, moment to moment.

01
Tartare & Lallier Champagne Welcome
The 1 Hotel culinary team opens the evening with a raw bar and tartare experience — pristine, cleanly sourced, precision-driven. Spicy Watermelon Tuna Tartare. Gochujang Aioli. Crispy Rice. The Lallier Magnum is popped at the threshold. Champagne in hand. New York on the eve of the Final.
02
Surf & Turf on the Terrace
Two Kamado Joe grills. Two chefs. Two voices. Chef Lamar Moore brings Mississippi Spiced Westholme Wagyu Tomahawk — Black Truffle Bordelaise, Collard Green Chimichurri. Chef Dave White: Blackened Salmon, Citrus Crumble, Smoked Red Pepper Emulsion. Oak. Stone fruit. Sea. One fire.
03
1 Hotel Kitchen with Westholme Wagyu
Chefs Sergio Bastias and Aaron Kiser anchor the evening. Westholme Wagyu NY Strip with a Chimichurri Trio. Littleneck Clams Oreganata. Long Island sourced, Barbuto Focaccia Crumb, Lemon, Chili. The host in the truest sense: exceptional product, unwavering commitment to the guest.
04
The Sustainable Happy Meal
Theater. A Ketel One Frozen Dirty Martini poured from a dry ice cooler — Truffle Brine, Brine Caviar Cubes, Rogue River Smoky Blue Olives. Alongside: a Westholme Wagyu Truffle Slider and Caviar Aioli Fries. 100% smoke, temperature, intention. Martini in hand. Slider on a small plate.
05
Clase Azul Salon & Dessert
Two experiences. First: a guided Clase Azul tasting paired with dessert bites — Banana Chocolate Masa Tart, Key Lime. Then: the Speakeasy closes on the second floor — candlelit, low furniture, intimate. Master educator. Neat pours. Bespoke Clase Azul chocolates. Sea Salt Caramel. Kalamansi Meringue.
06
Waffle Bar — The Hero Close
Multigrain waffles made to order on a Belgian iron. Coconut whipped cream. New York Stonefruit. Apple Trim Caramel. The waffle iron creates the aroma that closes the night — warmth, butter, caramelized sugar. Not a side station. A moment. The one you carry into the Final.
Confirmed Talent  ·  New York

The People Building This Evening

Thirteen stations. Seven chefs. One beverage director. One founder. All in the room.

Station 02  ·  Brooklyn Station
Aaron Kiser
1 Hotel Brooklyn  ·  New York, NY  ·  A distinctly New York perspective — hyper-local, borough-driven, and rooted in the tradition of the city hosting the world.
Station 03  ·  Kamado Joe Terrace  ·  Ocean
Dave White
Miami, Florida  ·  Coastal precision on the live-fire Kamado Joe. Ocean proteins, sustainably sourced fish and seafood, Florida-trained hand.
Station 03  ·  Kamado Joe Terrace  ·  Earth
Lamar Moore
Chicago, Illinois  ·  Earth on the second Kamado Joe grill. Bold, deeply flavored proteins rooted in Chicago's live-fire tradition. Two voices. One fire.
Station 05  ·  Hotel Culinary
Sergio Bastias
Executive Chef  ·  1 Hotel Central Park  ·  The host in the truest sense. Central Park South at its finest — exceptional product, thoughtful technique, unwavering commitment to the guest.
Beverage Director
Steven Minor
Corporate Director of Beverage  ·  1 Hotels  ·  Leads the Bar Zero cocktail program. Seven cocktails. One zero-proof option. Locally sourced botanicals, zero-waste technique, mindful mixology.
The Cocktail Program  ·  Bar Zero

Elevated cocktails. Zero waste. One philosophy.

Led by 1 Hotel Corporate Beverage Director Steven Minor. Every drink is locally sourced, sustainably prepared, and rooted in a single commitment: a single ingredient utilized in multiple forms — nothing discarded, every technique unlocks a new flavor from the same source.

Don Julio Blanco
ZW Margarita
Acid Adjusted Watermelon Juice · Second Life Watermelon Rind Syrup · Ancho Reyes Verde. Melon, vegetal chile, citrus brightness. The watermelon trim from the Bar Zero station — nothing wasted.
Flash Infused Snap Pea — Nadar Gin
Dr. Greenthumb
Blanc Vermouth · Fiddlehead Fern Brine · Sugar Snap Pea Garnish. Gin botanicals, earthy fiddlehead, fresh garden herbs. Paired with: Pea on the Half Shell — Carrot Top Pistou, Maldon.
Nadar Gin — Lillet
Horseradish Martini
House Horseradish Brine · Celery Bitters · Shio Koji · Horseradish Candy. A bold reinterpretation of the dirty martini — sinus-clearing horseradish root balanced by velvet umami of shio koji, rounded with floral Lillet.
Banana Infused Macallan 12yr Double Cask
Tartan in the Mist
Banana Oleo Saccharum · Black Walnut · Reishi · Smoked Maldon · Banana Leather. An umami-forward Old Fashioned riff. Zero waste technique applied to banana via infusion, oleo saccharum, and leather.
The Macallan 12yr Sherry Cask
Lucky Rabbit
Amaro · Lemon · Fresh Pressed Carrot · Lapsang Souchong · Carrot Chip · Smokey Scotch Spritz. Garden meets scotch. Carrot gives complex, subtle sweetness; Lapsang provides the subtle smoke.
Zero Proof — Lyres Blanco
A Perfect Peak
Acid Adjusted Watermelon Juice · Second Life Watermelon Rind Syrup · Fee Bros Grapefruit Bitters · Tajin. Holds its own alongside the full cocktail menu. Clean watermelon, spicy habanero finish.
The Venue

1 Hotel Central Park

A biophilic sanctuary on Central Park South — living greenery, reclaimed materials, natural light. The setting for the most intentional evening of World Cup week.

Address1414 6th Avenue, New York, NY 10019
DateSaturday, July 18, 2026 — The night before the World Cup Final
Schedule6:00 PM VIP Doors  ·  6:30 PM General Admission  ·  6:45 PM Welcome & Charity Introduction  ·  8:45 PM Silent Auction Closes  ·  9:40 PM Last Call  ·  10:00 PM Event Concludes
Silent AuctionBenefiting the V Foundation for Cancer Research — Victory Over Cancer
AccessBy invitation through Taste Network's Inner Circle  ·  innercircle2026.com
1 Hotel Central Park
Taste Network Sustainable Gathering

Let's leave the world better than we found it.

Every ingredient, every technique, every pour answers one question: does this nourish the guest — and give back more than it takes?

Bar Zero Waste Reduction
Every drink and dish at Nourish follows the Bar Zero philosophy. Watermelon rind becomes syrup. Snap pea brine becomes a martini. Bones, shells, and vegetable scraps become the Brodo Bar — nutrient-rich broths served as a palate cleanser. A single ingredient in multiple forms. Nothing discarded.
Responsible Sourcing
Chefs and mixologists committed to locally sourced, fair-trade, and sustainable ingredients. Westholme Wagyu — the most sustainably raised beef herd in the world. Long Island clams. New York stonefruit. Pearson Farm peaches from Georgia. Regenerative agriculture producers who give back to the land. The region is the menu.
Taste Network Partner Standards
Nourish is held within the biophilic sanctuary of 1 Hotel Central Park — living greenery, reclaimed materials, natural light. Luxury and sustainability are not opposites. They are the same thing. Every bite is nutrient-dense. Every sip is thoughtfully composed. You leave nourished. You arrive at the Final energized.

OUR SUSTAINABILITY COMMITMENT

Earth as the Hero

Let’s face it—our planet deserves more than polite applause. NOURISH is a premier sustainable culinary event rooted in three pillars: Culinary Excellence, Meaningful Guest Engagement, and Environmental Impact. All participating chefs and beverage professionals are expected to showcase sustainability through reuse, repurpose, second-use applications, and conscious sourcing. That means no single use plastics, 

Host Venue

1 HOTEL – Platform for Change

Leading hospitality forward. The future of the world and hospitality are one and the same. 1 Hotel aspires to be a platform to spark conversations between innovators and guests that transform the industry and the world around us.

Corporate Hospitality or Sponsored?

Curated Audiences, Transformative Impact

Nourish isn’t just another event; it’s an exclusive experience with meticulously curated audiences that include CEOs, cultural innovators, and sustainability advocates. It’s where brands meet the decision-makers who shape industries and inspire change. With unmatched expertise in blending luxury with purpose, Nourish delivers moments that spark ideas, forge relationships, and create a ripple effect of meaningful impact.  

Sustainable Luxury

At Your Service

Our culinary dream team—celebrated chefs, winemakers, mixologists, and sommeliers—is ready to dazzle, unless you want to call the shots. Either way, we’ll make sure it’s memorable.

Turnkey Highlights

Highlights

Why We’re Still Leading the Charge

In just three years, Nourish has become the industry’s most celebrated platform for sustainable luxury. This partnership with 1 Hotel raises the bar even higher with:

  • Showcasing at marquee moments like Formula 1, ESPYs, and Earth Month.
  • Locally and responsibly sourced ingredients.
  • Dynamic partnerships with chefs, brands, and media heavyweights.
  • Exclusive events at flagship 1 Hotel properties, from Miami to Seattle.

Brands, Creators & Vibes, Then & Now

See the flames. Meet the players. Explore the magic.

Chef Lamar Moore

KAMADO JOE GRILLS

Steven Minor

1 HOTEL BEVERAGE DIRECTOR

Brady Lowe

EVENT FOUNDER

Dave White

KAMADO JOE GRILLS

Sergio Bastia

1 HOTEL EXECUTIVE CHEF

Aaron Kiser

1 HOTEL EXECUTIVE CHEF

Audiences

That Get It

The guests aren’t just attendees—they’re architects of change. Nourish attracts the companies who actually move the needle. Through meticulous partnerships and an invitation strategy that leaves nothing to chance, our partners provide access to CEOs, brand directors, media heavyweights, and sustainability advocates, corporate executives, community leaders, key industry accounts, and influencers.

What to Expect

Non-Stop Service

Your gastronomic journey doesn’t tire you out or make you need a pit stop. From appetizers to desserts, each ingredient is thoughtfully sourced from responsible food stewards paired with premium wines and nutrient-rich libations to nourish the body.

Flavor Experiences

A stand-up tasting menu that is a journey through authentic flavours enhanced by globally-inspired celebrity chefs.

Sustainable Seafood
Oustanding Wagyu
Plant-Based Bites

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