A Proposal for Rivian
Summer
Electric
Gathering.
We create experiences that bring people together through food, culture and hospitality.
We are not a restaurant. We are a hospitality studio rooted in Caribbean culture, community, design and storytelling.
Aunts et Uncles began in Brooklyn as a place to share the food we grew up with — and grew into a practice for designing the moments that hold a room together. Menu, music, light, ceramic, service. Every element answers to the same question: how should it feel to be here?
We have built that feeling in collaboration with brands and institutions whose work we admire.
- Rivian
- Roots Picnic
- Barbados Tourism
- Brooklyn Museum
- Family Style Festival
One evening. Four movements.
Reception Timeline
A simple, generous arc — designed so the room is always doing something quietly remarkable.
- 5:00ArrivalGuests received with a signature pour.
- 5:45PodcastProgramming opens; passed bites continue.
- 6:15ReceptionFull menu, bar and pantry table activate.
- 8:00CloseDiscreet breakdown, no operational footprint.
Summer in the Caribbean.
The evening unfolds in three culinary chapters — drawn from the fresh markets of the islands, the craft of the kitchen, and the unhurried generosity of Caribbean hospitality.
Renamed for this gathering, the chapters quietly echo Rivian's own vocabulary of exploration: Forage, Fire, Gather.
Three chapters, served across the evening.
Chapter — On Arrival
Fresh, bright, market-inspired bites. Cold, sharp, alive — the language of the morning market.
- 01Watermelon, Heirloom Tomato & Coconut Feta
- 02Mini Hearts of Palm Lobster Rolls
- 03Charred Corn Ribs
Chapter — From the Travel Kitchen
Warm, composed dishes prepared from the Rivian travel kitchen. Depth and comfort without live fire.
- 01Mini Inna Double Cups
- 02Oyster Mushroom Skewers
- 03Roasted Sweet Potato Bites
Chapter — Reception
Hearty handhelds and comforting Caribbean flavors. Food made to be eaten standing, in conversation.
- 01Mini Caribano Sandwiches
- 02Mini Sada Roti Wraps
- 03Roasted Vegetable Skewers
An abundant grazing display, present all evening.
A standing centerpiece — half pantry, half still life. Guests return to it between conversations; staff replenish it quietly throughout the reception so it never empties and never looks staged.
- 01Plantain chips
- 02Cassava crackers
- 03House pickles & pepper sauces
- 04Sorrel chutney
- 05Seasonal fruit
- 06Fresh herbs
Pours that move with the evening.
- 01Signature CocktailsTequila, mezcal & rum based
- 02Spirit-Free CocktailsSorrel, ginger cucumber
- 03WineSelected white, orange & light red
- 04BeerLocal lager and a saison
- 05TeaCold-brewed hibiscus, lemongrass-ginger
Optional Upgrades
- Champagne reception pour
- Aged rum tasting flight
- Custom non-alcoholic pairings by chapter
Service designed to disappear.
The guest experience is the brief. Our team is trained to anticipate rather than respond — a quiet, calibrated presence that lets the room feel like it's running itself.
- 01Passed hors d'oeuvres
- 02China
- 03Glassware
- 04Professional hospitality staff
- 05Bar service
- 06Setup
- 07Breakdown
- 08Guest flow
- 09Timeline
- 10Uniform standards
Operational excellence, considered down to the minute.
A full production schedule is built backwards from the moment the first guest arrives. Every team member knows their cue. Nothing about the evening is improvised.
A considered investment in the evening.
Seasonal menu development, ingredient sourcing, preparation, passed hors d'oeuvres, Island Pantry display and all culinary execution.
Professional bar service, signature cocktails, spirit-free beverages, mixers, garnishes and bar setup.
Alcohol supplied by client unless otherwise requested.
Professional service staff, event captain, setup, breakdown and guest experience.
China, glassware, serving vessels, linens, transport logistics and event equipment.
Total Investment
What's Included
- ✓Seasonal menu development
- ✓Three waves of passed hors d'oeuvres
- ✓Island Pantry grazing display
- ✓Professional hospitality team
- ✓Bar service
- ✓China & glassware
- ✓Setup & breakdown
- ✓Event coordination
- ✓Menu customization
Notes
Proposal based on:
- 75 guests
- 3-hour reception
- July 13
- Meatpacking location
- Final guest count due 7 days prior
- Pricing subject to menu revisions or rental changes
As a Rivian hospitality partner, we've extended preferred pricing for this experience. We look forward to creating an evening that reflects the warmth, curiosity and sense of adventure shared by both Rivian and Aunts et Uncles.
Beyond July 13.
We see this as the beginning of a longer collaboration. Aunts et Uncles Hospitality Studio creates experiences for vehicle launches, owner gatherings, outdoor adventures, culinary workshops, seasonal celebrations, employee appreciation events, and brand activations. We look forward to continuing to build memorable experiences together.
- 01Vehicle launches
- 02Owner gatherings
- 03Outdoor adventures
- 04Culinary workshops
- 05Seasonal celebrations
- 06Employee appreciation
- 07Brand activations
- 08Cultural programming
Food creates belonging.
We are not caterers.
We are a hospitality studio designing culinary experiences that people continue talking about long after the evening ends.