Veggiepalooza

Fete autumn’s arrival with this annual all-you-can-eat feast spotlighting dishes made with harvested crops from Brooklyn Grange’s rooftop farm. The evening commences with garden-to-glass cocktails—spiked with Kings County Distillery moonshine—and Pickle Shack’s brined vegetables, followed by a family-style banquet of meat-free menu offerings, including a pepper panzanella with lovage and celery from Faro and a kale, cherry and Thai basil salad by Tipsy Parson.