Set on 80 acres of hardwoods, Spring Green Dojo is a unique refuge. Our task was to help temple priests bring the concept of "Feast of the Senses" to life. Rumblespring team moved gravel, fashioned banquet tables from lumber felled and processed on site, foraged materials for place settings, and honed eat detail of the plating and presentation in collaboration with the temple chef. In parallel to the live dining experience, each of the 9 courses was staged and photographed for publishing in a cookbook that extended the reach of the evening. After dinner, guests were given a listening workshop guided by a conductor and Zen student. His string quartet ensemble played pieces for the audience seated on zaboutons investigating how breath and posture affected how the music was performed and received.

Photography: Dave Rezendes
tenzo (Zen chef): Patricia Greene
Orchestral Conductor:
Cookbook Layout: