Artists’ Table is Watermill’s year-round brunch and dinner series, offering guests the chance to intimately connect with our Artists-in-Residence. Artists’ Table features a private presentation by our international artists, followed by a chef-prepared meal with locally-sourced ingredients.
Artists' Table at The Watermill Center is supported by Drs. Mark and June Halsey and Halsey Dermatology.
ABOUT ARTIST CASSIEL GAUBE
Cassiel Gaube’s work explores the intersection of various kinesthetic and choreographic practices - notably house dance, around which he creates a series of pieces. In his 2019 solo Farmer Train Swirl – Étude and his 2021 trio Soirée d’études, he delved into the kinesthetic possibilities of this dance style. Through his theoretical project ftwrk, he developed a system for notating the body’s weight transfers in dance. In parallel, he regularly worked with Anne Teresa De Keersmaeker, particularly on West Side Story (2019) and Dark Red – Neue Nationalgalerie (2022), which they co-signed and performed together in Berlin. In 2022, he also created a solo for the Ballet de l’Opéra de Lyon. He is a graduate of P.A.R.T.S.
Cassiel Gaube is the recipient of the inaugural Dance Reflections Fellowship by Van Cleef & Arpels at The Watermill Center.
ABOUT CHEF JASON WEINER
Jason Weiner is the Co-Founder and Executive Chef of Almond restaurant and L&W Market in Bridgehampton NY. Jason serves hearty, seasonal dishes that reflect farm-to-table roots and highlight local ingredients. Weiner’s success as a chef and restaurateur can be largely attributed to his extensive experience at many of the country’s top kitchens. In 1991, Jason helped open Aqua in San Francisco, working under Chefs George Morrone and Michael Mina, but it was the one-on-one interaction with local farmers and foragers that would have the greatest impact on his culinary philosophy and future.
In 2001, Jason opened Almond in Bridgehampton with partner Eric Lemonides. The restaurant earned wide acclaim for the simplicity of its menu, ingredients from local farmers, and adherence to the philosophy that, the less a chef does to an ingredient, the better. Jason has been invited to cook at the James Beard House five times. He has also prepared open air feasts with Outstanding in the Field for 18 times and is their most veteran chef.
