Ekaterina Semenova Conway
Painter & Tattoo Artist
Location: East Village Apartment
Vol. 05 is an evening with Ekaterina Semenova Conway — a painter and tattoo artist from Moscow, three years into New York. An intimate dinner in the East Village shaped by where she came from and everything she’s picked up since.
Katya (Ekaterina Semenova Conway) is a Moscow-born tattoo artist and painter whose work lives in tension — between softness and aggression, control and chaos, intimacy and rebellion. Raised in a large family, full of intellectuals and shaped by early influences like chess and generational artistry, she developed a visual language that blends abstract realism with surreal, rule-breaking instinct.
Her journey from Russia to New York — through Paris and Barcelona — wasn’t just geographic, but deeply personal. Political activism, displacement, and lived resistance inform her perspective, giving her work an emotional weight that feels both confrontational and vulnerable. She creates to provoke — to make people uncomfortable, then draw them in closer.
Now based in New York, Katya channels that same philosophy into tattooing — treating the human body as both canvas and connection point. Her work is permanent, intimate, and unapologetically hers — marked by contrast, memory, and a refusal to follow rules.
Charcuterie — Parm, Jamón, Brie, Salted Fish, Black Rye
This mirrors how she eats at home — communal, unstructured, pulling from both European staples and Russian essentials. The black rye and salted fish ground this course in her upbringing, while the cheese and jamón reflect her life now.
Patatas Bravas, Sriracha Aïoli
A nod to her time living in Spain, love for sriracha, and casual, shareable plates. It represents that late-night, slightly chaotic energy she thrives in.
Rocket Salad — Roasted Peppers, Chestnut, Cherry Vinaigrette
Built from memory — arugula (rocket) from her grandmother’s garden, peppers she learned to love later, and chestnut and cherry bringing in Eastern European warmth and balance.
Pelmeni — Russian Tom Yum Soup Dumplings
A fusion of her cultural base and her mom’s influence cooking Thai food at home. It represents movement, travel, and flavors colliding naturally.
Fried Shrimp, Caviar, Crème Fraîche
Directly tied to her childhood — fried shrimp was a staple — but elevated with caviar to reflect her Russian roots and that contrast between grit and luxury.
Masala Chai & Russian Tea Cookies
Tea is ritual for her — something grounding at the end. The pairing keeps dessert light, nostalgic, and communal rather than overly indulgent.
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Miles Dixon & Elijuh Vuhlet
Clothing Designers
Location: Red Hook, Brooklyn
Vol. 06 is an afternoon outside in Red Hook — two close friends, two different ways of life, one table. Doors at 5pm. Address shared one week prior.
Elijah learned the value of family and community early. Growing up Dominican and Puerto Rican between Long Island and the LES, his first references for food and clothing were rooted in function. Over time that foundation evolved — he found punk, and with it a natural overlap between distressed aesthetics and workwear sensibility. The result feels honest. His clothes, his attitude, his presence all bring people together — don’t let the ripped hats or head tat confuse you.
Miles is a Brooklyn kid. He grew up on a MetroCard and a sense of freedom, moving through the city with curiosity. That world expanded when he moved to Germany, but eventually it pushed beyond place altogether. Miles leans toward the fantastical. Through his brand, Real Fantasy, he brings those ideas back down to earth — grounded in American workwear. His taste in food reflects that same utility, especially in his deep love for sandwiches. Whether it’s early memories at The Odeon or a lifelong connection to the BEC, everything he creates builds on the culture that raised him.
Beef Bacon Egg n Cheese
Yo Ock, get me a BEC on a roll
Smokey beef bacon, fluffy eggs, American cheese — there are no other options because it’s perfect in every way — and spicy ketchup.
Our conversation with Miles made two things clear. He is NY through and through and is passionate about his sandwiches. No better way to honor this than going right for the NY sandwich jugular.
Wedge Salad
Brasserie food meets the Caribbean. What’s more New York?
Chicharrón de pollo, fried cheese, pickled red onions, passionfruit ranch.
At the intersection of where things begin and where they are now. It was Miles who birthed the idea of expanding this event to include Elijah. A humble act of spotlight sharing that inspired this course. Miles’ childhood memories at The Odeon paired seamlessly with Elijah’s Caribbean roots. This dish is what LTF is all about.
Whole Roasted Hog
An LTF twist on a Dominican classic
Served w/ Moro de Habichuelas and tostones. Crispy skin, fragrant rice con caperberries y frijoles, and pull-apart pork.
Y’all, it’s a cookout. Spending time with Elijah made one thing obvious: everything comes back to community. This had to be big, shared, and felt. A proper finale rooted in gathering and kinship.
Compressed Watermelon Poppers
The brainchild of guest chef Ayele Mystic
Lemon, shiso, West Indian bay leaf. Served cold — engineered to refresh.
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