Sundance with Ford & SHFT

January 26, 2012

At Stag, we have been fortunate to collaborate on some incredibly interesting projects over the years with a number of our clients and friends. This was no truer than when we came out to the Sundance Film Festival with our friends at SHFT.com and Ford Motors in 2012. We had originally worked with SHFT.com a few months earlier when they came to San Francisco to document one of our first dinners, an Evening of Soul. The dinner was a special night full of friends including Aloe Blacc and The Grand Scheme and everything came together in a truly amazing way. SHFT captured the moment perfectly in a video.

It was an honor to work with such a talented team and when the opportunity arose to work with them again we were thrilled. It was our first opportunity to work with Ford, so when the Sundance invitation came to Stag Dining, we really didn’t know what we were getting into. Adrian Grenier and Peter Glatzer from SHFT had been collaborating with Ford for some time at that point and were passionate about what Ford was doing with some of their new sustainability initiatives. Through SHFT, we found out that Ford was exploring cutting edge techniques in sustainability and more specifically with bio-plastics, No longer were they depending on standard plastics and foams made with petroleum, now Ford was leading the charge by using recycled denim in their seats and developing compostable plastic and alternative materials for their interiors made from flaxseed, beets, coconut oil, corn, soybean, sweet potatoes and yes, even hempseed.

Imagine that, a compostable dashboard!

Menu
  • I

    Pickled Cauliflower and Beetroot
    smoked trout, vadouvan, yogurt, hemp seed granola, watercress
    Peterson Semillon, Dry Creek Valley, Healdsburg, CA 2010

  • II

    Parsnip-Apple Velouté
    foie gras powder, black trumpet pistou
    Medlock Ames Sauvignon Blanc, Alexander Valley, Sonoma, CA 2010

  • III

    Duck Pavé
    brussels sprout, salsify, maitakevanilla-red wine syrup
    Medlock Ames Bell Mountain Ranch Red, Alexander Valley, Sonoma, CA 2004

  • IV

    Spiced Elk Loin “Tataki”
    sweet potato spätzle, dandelionhuckleberry jus
    SHFT House Wine, Paso Robles, CA 2009

  • V

    Carrot Cake
    soft white chocolate, sesame sablé, miso ice cream
    Peterson Home Farm Muscat Blanc, Dry Creek Valley, Healdsburg, CA 2009

    * All italicized menu items are also elements of Ford’s sustainable materials strategy