While a student at Dartmouth, Jessica Wolf stumbled upon the history of Catherine de Vivonne, a 17th century French society hostess that revolutionized the art of gathering.
“She brought men and women together, and people from diverse backgrounds and classes to speak openly and freely on politics, literature, science, and history. She did this within the privacy of her home, often within her bedroom,” Jessica recounted.
Within the stories of Vivonne's salons, Jessica saw a modern-day opportunity: bring people together to explore culinary, literary and artistic realms generating a unique blend of inspiration, networking and creative expression. Enter Vivonne, an invite-only gathering over dinner, held in private residences across New York City. Just a little more than a year old, Vivonne has garnered acclaim from is growing member-community and the attention of brands, artists and chefs who seek a more unique spirit of collaboration.
Each dinner is distinct, with guests taking part in a curation of live art installations, film previews, music and dance, all centered around culinary exploration.
“I set out to create the contemporary salon. Private residences offered a venue in which people could speak vulnerably and freely.”
We connected with Jessica to learn more about what inspires her and where she sees Vivonne heading into the future. Here, Jessica responds to the Indwell Interview.
What is one brand that best reflects your personality? I would say Aesop, not for the products, but for the brand narrative. Each store is unique in its design and story. The Elizabeth Street (NOLITA, NYC) store is wallpapered with hundreds of New York Times newspapers and they project films on their darkened windows at night. Another store captures age, and purposefully allows their furniture and color to become worn and used. Each incorporates historical New York elements, and finds ways to architecturally engage with the neighborhood and community. Their employee training is unique: employees are not allowed to make small talk with customers; rather they must have meaningful or relative conversation. They stand for quality, discretion and restraint.
If you could spend a week anywhere on earth, where would you go? Traveling on a boat between the Greek Islands. I have long been obsessed with Greek Mythology. I plan on naming my daughter Persephone, the queen of the Underworld and the daughter of spring (much to the chagrin of my friends and family). And, my grandfather is from Greece, hence the personal connection.
I want a unique dinner in your city, where do I go? The Japanese restaurant Bohemian, which is the sister of a bar in the Nishiazabu district of Tokyo. The building was once owned by Andy Warhol and housed the loft in which Jean-Michel Basquiat died. The inside is decorated very much like an apartment with only 25 seats. To add to the experience, the restaurant has a secret number, and one must "apply" to gain entrance. As you can imagine, the residential feel and "friend-of-a-friend" process very much aligns with Vivonne.
How do you hope your Vivonne’s guests feel when they leave an event? What do you want them to think of Vivonne? I want Vivonne to stand as a curated moment, an oasis in the midst of metropolitan chaos. Stepping over the threshold of an apartment signals entrance into a safe, intimate space, acting as a barrier from outside superficiality, tech distress and disingenuous interactions. Within the haven-like walls of an apartment, I encourage the open exchange of ideas.
Food, and particularly the dinner party, is a means of bringing people together because food is a common medium. Nearly everyone can dine at a restaurant or visit a friend's house for a meal and it is comfortable. Within the safety of the Vivonne habitace, common boundaries are broken. For example, my sensory deprivation and immersion dinner featured three Blackbird scents next to each empty plate and diners were prompted to smell each scent and choose one that evoked emotion for them. Their scent of choice then correlated to the sauce on their main dish.
I want people to learn, to watch, to taste, to push their emotional barriers and then, when they close the apartment door behind them, to let the moment spill out into the world.
I am creating moments. I want people to leave with memorable moments.
