Brooklyn-based caterer Simone Nemirovsky is changing the food game, one beautifully presented, locally sourced meal at a time.
NEW YORK IS FULL of cool, young things setting out to fulfill their dreams, particularly in the food industry. The latest to join them is Simone Nemirovsky, the Brooklyn-based caterer behind Table BK, a new company catering to the fashionable, food conscious crowd. Chic and immediately personable, Nemirovsky launched her company after years working for Anthropologie and One King’s Lane, styling and marketing their home wares. However a passion and love for food—and creating the tablescape to match—was too much to ignore. One day she marched in, quit her job on the spot (leaving that very same day), and started her own company.
Launched in early 2015, Table BK focuses on local, seasonal food delivered in exciting (and health conscious) ways. There’s also a whimsical, homemade spin. “I grew up in a Ukrainian household where food was always the main focus of any family gathering. Being first generation I grew up eating a lot of Russian food when visiting my grandparents.
"of course We always had potato chips in the house, but I would have to sneak them."
My mother on the other hand, was a woman who always cared about health and engrained it into my and my sister's heads at an early age. She was always feeding us something with health benefits. Whether it was salmon and buckwheat for dinner or blueberries and cucumber strips for a snack we got used to eating in a particular way. Don't get me wrong, we always had potato chips in the house, but I would have to sneak them :) My love for food was apparent at a young age. I was always watching my mother and grandmother cook and when I got old enough I would help out. I was just drawn to it.”
Almond cookies come packaged in cellophane bags with hand written labels bound in brown string. Plates of spicy, jalapeno cheese scones are displayed next to a bunch of wild flowers. Unlike traditional catering companies, Nemirovsky draws upon her background as a merchandiser to ensure that the display looks as good as the food itself tastes. “I don’t understand why food has to be displayed on unattractive trays,” she explains over a fresh juice at Two Hands’ new TriBeCa location. “I think that food should be displayed beautifully, it’s so much more enjoyable! I always loved to cook, for as long as I can remember! It was something I did for fun for friends and family as I got a little older. Everyone would always be saying to me, ”Simone, why don't you do this for a living?” I never wanted to be a restaurant chef but catering always intrigued me. With my background in home buying I thought it could be a good fit to incorporate both parts of what I love: making food and setting it up to look beautiful.”
"I want to introduce a new way of catering.We want to create meals by bringing sustainable food that one would eat in the country to the city."
A wave of fashion-forward clients have become Table BK supporters, including J Crew, Phillip Lim, One Kings Lane and Nemirovsky’s equally as chic sister, Fallon Nachmani, the owner and founder of Grayscale PR. “I want to introduce a new way of catering,” explains Nemirovsky. “We want to create meals by bringing sustainable food that one would eat in the country to the city. By sourcing locally we strive to limit our carbon footprint. And with a focus on seasonality we source organic, free-range, and sustainable produce as much as possible to stay true to our values. We are currently working on partnering with a Hudson Valley Farm to offer 100% seasonal and local food.” A fashionable foodie indeed.
Lavender Almond Cookies
⅔ cup almond meal
½ cup unrefined or white sugar
½ tsp salt
1 cup gluten free flour (Cup for Cup recommended)
1 Tbsp. cinnamon
* Variations: add 1 Tbsp of any other spice/herb (I use lavender and added another ½ Tbsp of butter)
7 T. butter cut into roughly 7 pieces
Enough whole almonds to decorate each individual cookie
Soak whole almonds in some water and set aside.
Mix almond meal, sugar and salt in a bowl. In a food processor pulse together the flour and butter until it is sandy (about 10 1-second pulses).
Add the nut mixture and pulse until it just starts to clump, then remove the bowl and form cookies by rolling the dough into a ball in your hand. Once on a baking sheet, lightly press an almond into the center of each cookie. Cracking is okay as long as they are staying in one piece.
Bake for 5 min, then rotate and bake for another 8 or 9 minutes, at 350 degrees.
1. What do you eat for breakfast?
My favorite meal of the day! I switch it up all the time depending on what I'm in the mood for. My favorites are smashed avocado toast with sea salt and chili flakes on a good rye, yogurt with homemade crispy granola that’s loaded with berries and nuts, and soft egg scrambles with a variation of herbs and vegetables. My financé got me hooked on them.
2. What was your last dream about?
I don't remember. But I think I was flying. Literally.
3. If you could have any super power, what would it be?
Extra fast reflexes so I can clearly fight off all evil.
4. What is your spirit animal?
I once took a quiz and I turned out to be a swan. Apparently I’m a big dreamer. I’ll take it.
5. Biggest vice?
Anything potato with a focus on chips and fries – yum!
6. If you could swap lives with anyone in history (alive or dead), who would it be?
Stevie Nicks. She’s considered the fairy godmother of rock-n-roll. Who wouldn’t want to experience that!
7. What is your favorite song?
Bookends by Simon & Garfunkel tied with Tangerine by Led Zeppelin
8. Favorite artists?
- Music: Led Zeppelin
- Art: Cy Twombly
- Film: Wes Anderson & Cohen Brothers
9. If you could wear one thing for the rest of your life, what would it be?
A hand-me-down Diesel jean jacket that my mom gave me from the early '90s that she purchased in Denmark. It has a ton of holes in it at this point, but it’s my favorite.
10. Any hidden talents?
I can shred on Guitar Hero. I was also pretty good at the butterfly stroke ... in the 2nd grade.