The Jewels of New York is a multidisciplinary creative studio led by Diana Yen that combines the love of cooking with the beauty of everyday things. Her food consultation studio emphasizes seasonality, and brings the warmth found in home cooking to clients such as MARTHA STEWART, FOOD & WINE, BETTER HOMES AND GARDENS, KINFOLK, WEST ELM AND MAC COSMETICS.
For The Last Weekend 2013, The Jewels of New York will lead a Bannock bread baking workshop. Bannock bread is a type of flat quick bread that has been made by Indigenous North Americans, and is traditionally cooked on a stick over an open flame. Bread dough is rolled out, then wrapped in a spiral around the stick and cooked for 10 minutes over the flame. It can be eaten with different spreads such as cinnamon, honey or preserves.