“
I grew up on a small island in the Pacific Ocean called Rapa Nui. It’s pretty much the most remote place in the world. I’m grateful because it allowed me to understand how things really work, in the sense of where they come from.
”
I grew up on a small island in the Pacific Ocean called Rapa Nui. It’s pretty much the most remote place in the world. I’m grateful because it allowed me to understand how things really work, in the sense of where they come from.
”
Quick Q&A with Ana
How did It’s a Dinner start?“My grandfather left the farm to the family, but it was just a vacant piece of land. Six years ago, I was like, ‘We should start farming and growing some vegetables.’ A year after that, I thought it’d be fun to invite friends up, and then it became a ‘thing’ that was ticketed. This year is unique in that we’re doing dinners in the Hamptons. It’s our first time going off the farm, but we’re still using our own produce.”
How else have the dinners evolved?“I’m experimenting with a shoppable concept. When you sit down at the dinner, your menu is inside a 112-page magazine that features everything from the soap and toilet paper in the bathroom, to the clothes the waitstaff wears, to the plates, napkins and candlesticks with QR codes to shop. There are also 45 original recipes using some of those products, like olive oil and sparkling water. My idea is to do it in Sagaponack, take it elsewhere and then bring it back home to Goshen.”
Where did you find your love for cooking?“Growing up on the island, everyone cooked communally. We ate fish with salt and lemon, but there wasn’t finesse to the food. It was sustenance, not art. When I came to the States and went to kids’ houses for playdates, I was enamored with the mom in the kitchen sautéing garlic and string beans. That nourishing, warm feeling attracted me, and I understood cooking was a variable to making that happen. Putting flavors together is a no-brainer for me.”
What do you like to do in your spare time?“I’m getting my pilot’s license next week. I love to screen print. Riding a dirt bike around is a ton of fun. In the winter, I love to sew and make my own clothes. We also use this huge smoker that I welded. I’m just fascinated by the way things work and how to make things.”
Ana’s outdoor table-setting tips
1 Stay in touch with the season and your surroundings“If it’s green outside, put green on the table. If everything’s in bloom, gather flowers. I even love cutting branches in the rain so you can still see the droplets on the leaves.”
2 Give weeds a chance“I love thinking about weeds as wildflowers. They have a great shape but get overlooked. Anything with green leaves—pick it and put it in a glass, ceramic crock or bowl.”
3 Think more is more“Beyond flower arrangements, I’m really into multiples of one thing—like 10 of the same candlestick or five glasses filled with herbs like oregano and parsley. Lots of small arrangements has a more dramatic feel than one large centerpiece.”
4 Use no-fuss napkins“I love dish towels and rags. Or buy two yards of a fabric you like and cut it into squares. I’m into that rough-yet-elegant look, plus they’ll probably get stained anyway!
5 Go for brass silverware“It’s pretty inexpensive on eBay, but looks so stunning on a table. People always ask where I get it.”
“
Even though I love the community around the Hudson Valley, I think it’s important to remember that local doesn’t always mean around the corner. I have good friends who have a salmon fishery in Alaska, and I know that supporting them means supporting their local community.
”
Even though I love the community around the Hudson Valley, I think it’s important to remember that local doesn’t always mean around the corner. I have good friends who have a salmon fishery in Alaska, and I know that supporting them means supporting their local community.
”
Follow
@itsadinner on Instagram @ana__hito andAnd reserve a table at one of Ana’shere. dinners right
@itsadinner on Instagram @ana__hito andAnd reserve a table at one of Ana’shere. dinners right