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<p>&ldquo;Good food is all about the flavors you pick up from traveling around the world,&rdquo; Guy-Hamilton says. &ldquo;You can use that to inspire anything from green beans to a fully composed meal."&nbsp;</p>

Every dish on the plant-based (but notably not vegan) menu came from Guy-Hamilton&rsquo;s cookbook, <em>Clean Enough</em>. &ldquo;It was delicious food,&rdquo; says Calliope Ligelis, a guest and member of E Madison Avenue in New York City. &ldquo;This event went beyond anyone&rsquo;s expectations.&rdquo;

Guy-Hamilton embraces Waris Ahluwalia, whose new brand House of Waris Tea and Spice is set to launch later this year.

&ldquo;Eat things that are close to the earth,&rdquo; Guy-Hamilton says. Here, hazelnuts, pistachios, and made-from-scratch tabouli.

<p>You don&rsquo;t need tons of salt to make food taste good, Guy-Hamilton says. &ldquo;That&rsquo;s what&rsquo;s really cool about spices and fresh herbs. For me, it&rsquo;s free flavor.&rdquo;</p>

&ldquo;Simple is always better when it comes to table decor,&rdquo; Guy-Hamilton says. &ldquo;Seasonally, there are so many colors available, so why not use a natural source for all of those colors?&rdquo; Along with eucalyptus and candles, tables were topped with pomegranates, clementines, and rose petals, all of which made appearances on the menu.

Guy-Hamilton demos her Tunisian harissa recipe. Her pro tip for roasting and peeling a red pepper: Char and blacken it on a gas stove or under the broiler, then place it in a glass bowl and cover it to lock in the moisture. After a few minutes, peel the outer layer off.

Guy-Hamilton&rsquo;s fresh blackened eggplant was garnished with mint and pomegranate seeds.

With dessert, guests drank a signature turmeric-honey tea blend from House of Waris Tea and Spice.

Guy-Hamilton breaks from breaking meringue to grate fresh turmeric over guests&rsquo; tea as they await dessert. &ldquo;It&rsquo;s just a little hit of fresh turmeric to make it pop a little more,&rdquo; says Ahluwalia (right).

Guy-Hamilton, a former pastry chef, folds together the dessert, playfully called the Hot Mess. &ldquo;I like sugar-free truffles, avocado mousse&mdash;I&rsquo;m willing to try anything,&rdquo; she says. &ldquo;But because I was trained using flour, butter, sugar, and eggs, I&rsquo;m grateful to be able to share those flavors with other people.&rdquo; The dish combines lemon curd, cr&egrave;me fra&icirc;che whipped cream, and meringue with seasonal clementines and grapefruit.&nbsp;<br />
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Each guest left with a signed copy of <em>Clean Enough</em>. The cookbook is available for purchase <a href="https://www.workman.com/products/clean-enough" target="_blank">here</a>.

Food shouldn’t be fussy. That was the resounding message at a private event in New York City on Wednesday night, where more than 50 guests gathered for a globally inspired <a href=/articles/2018/11/progressive-dinner>meal</a> complete with Tunisian condiments, Persian <a href=/articles/2018/10/skillet-baked-farro-pasta-with-eggplant>eggplant</a>, and seasonal British dessert served with <a href=/articles/2018/06/pregnancy-and-caffeine>tea</a> from House of Waris Tea and Spice.<br><br>Katzie Guy-Hamilton, food and beverage director for Equinox, designed and crafted the menu entirely from <em><a href=https://www.workman.com/products/clean-enough target=_blank>Clean Enough</a></em>, her new cookbook that pays homage to the back-to-basics approach to food. “The simplicity of eating real food is the foundation to anyone’s healthy diet,” she says. “[This event] promotes people coming together and eating clean food with interesting flavors from around the world.”<br><br>With dimmed lights, natural table decor, and bartenders at the ready, Guy-Hamilton kicked the meal off with a demo, showing the guests how to prepare harissa. The Tunisian condiment is made with cumin seed, coriander, turmeric, black garlic, red onion, and red pepper.<br><br>What followed was a night of food, drinks, conversation, and celebration. Here, a collection of highlights from the evening.<br><div><br></div>

A night of clean-enough food

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