Hosting at Worlds End
In the last ten years, a tight knit community of creatives has coalesced at and around Worlds End Farm, building and defining a way of life that emphasizes process and everyday celebration.
The ways in which this group has practiced and sustained hospitality for each other is the inspiration for the Worlds End Events program.
A Weekend Includes –
Exclusive Use of the farm, property, and activities on site
Accommodations for up to twenty-one guests
All meals provided from welcome snacks on Friday through brunch on Sunday
All beverages throughout the weekend from welcome drinks on Friday to coffee and Bloody Mary’s on Sunday morning
Event Planning Our hospitality partners at EnRoute will handle all event planning from initial design consultation to onsite weekend coordination. No need to source your own wedding planner.
Day of Support via our Event Planners
Curated flower arrangements in guest rooms and public spaces by Saipua, as well as candles, lights, and fire pits around the property
All rentals, linens, flatware, glassware, furniture, A/V equipment and lighting
For availability and pricing; contact us at events@saipua.com
Learn More —
Download our deck below for more information on Worlds End and its possibilities.
Our Team —
Nahvae Frost has a varied, decades long history in hospitality on both the East and West coasts, inclusive of restaurant consultation and work as a private chef. Her work has culminated in the opening, ownership and operation of Eleven36 - a cafe, catering company and market in Crown Heights, Brooklyn.
Nahvae is a long-time friend and collaborator of founder Sarah Ryhanen and brings her focused and steady hand to flavorful and pure cooking. Sourcing from the farm’s gardens and livestock as well as the surrounding community of farmers, Nahvae has developed an intimate relationship with seasonality and the inner workings of the farm. Her vegetable-forward approach aims to holistically feed her guests in alignment with local agriculture and honoring the ingredients with simplicity. Her menus are an extension of her deep desire to cultivate a more integrated approach toward cooking, eating and overall well-being.
Laurie Ellen Pellicano is a baking & pastry professional with over a decade of experience in high volume production baking. She spent formative years working at the San Francisco institution Tartine Bakery, where she was awarded a Zagat 30 under 30 award. She spearheaded the pastry research and development for Tartine Book No 3: Modern, Ancient, Classic, Whole which garnered a James Beard Nomination, amidst leading a team of talented bakers in one of America’s most well regarded bakeries.
Her baked goods are technical but not precious. You can often find her at home in Brooklyn tinkering on baking recipes for NYT Cooking, to which she is a regular contributor.
Laurie Ellen will also set the stage for your weekend of incredible food with her wood-fired pizzas and calzones your first night at Worlds End. Her vision and dedication to sumptuous but not overwrought pastry extends itself to wedding desserts focused on flavor over fuss.
Josh Hamlet has centered his work around hospitality, travel, and design for the past 15 years. He has taken the lessons learned in New York City restaurants including estela, The Dutch, Lafayette, and M.Wells as well as event production world-wide to form a holistic hospitality approach. In addition, Josh founded and runs an art magazine, Counter Service; since 2016, Counter Service has aimed to create a platform for the voices and causes of the hospitality industry. Pivoting toward the travel industry in 2017, he has created, managed, and orchestrated dozens of curated, narrative-based itineraries for group travel internationally. Along the way, the sense of connection between people, places, and experiences, has been the driving force behind all he does.
