This is an old revision of the document!

see: open_sauces_reader

Page in progress until the 22nd of November 2008

This menu includes the speakers & their 'toast' topics, as well as the matched foods that they can use instead of a slide presentation…

The timing of the dinner is from app. 6:30PM - midnight.

Cocktail Upper

Beetroot air, jelly, crisps & mayo

  • Toast: Wietske Maas & Matteo Pasquinelli - Urbanibalism: devouring metropolitan yeasts and other unsuspecting edibles in a city near you
    • Food: beer damper and other types of yeasty breads, with a pumpkin oil smear & fine dukkah dust (+ possibly butter emulsion, olive oil dust) + a taste of Ferment Brussels
  • Reply: Allison Zinder - Concrete Honey: Between honey and a hard place
    • Food: Miel Beton with a colourful selection from the salad bar: north african carrot salad with candied violets + plantain & parsley salad with banana raita + crunchy tabouleh with parsley, orange blossom, pomegranate & dried olives
  • Toast: Kultivator (M. Vrijman & M. Lindmark) on the parallels between provision production and art practice
    • Food: cauliflower & tonka bean cream with buckwheat-risotto (or couscous), gold-leaf & cauliflower chips
  • Reply: Sneha Solanki - Reclaiming the nostalgia of kitchen science
    • Food: various living sprouts growing on agar-agar substrate of almond liquid, sprayed with sherry & olive oil vinaigrette
  • Toast: Alok Nandi - Architecture of taste
    • Food: golgappa ball stuffed with a mixture of chantarels & dried apricots, with a harissa broth
  • Reply: Maki Ueda - What happens if you don't close the pan when making a soup?
    • Food: 3 or 4 phases of pea & mint soup: gas, liquid, solid, (perhaps frozen)
  • Toast: Femke Snelting - Decoding/encoding gestures: on open source and cooking
    • Food: Mock stoemp-saucisse: smoked tofu saussage with 3 stoemp variations (potato pureed with youghurt mousse, with a 'kuiltje' of chocolate & trumpets of death sauce, potato pureed with olives and dragon, with a kuiltje of mushroom ketchup, potato pureed with sauerkraut, with a kuiltje of smoked paprika & cinnamon jus
  • Reply: Kate Rich - Recipe as a field report
    • Food: Feral trade course - Belgian endives cooked in coffee & Suze, with orange powder & buttermilk emulsion, roasted Molenbeek couscous with spices from various FoAM journeys
  • Toast: Alexandra Deschamps-Sonsino - Food and progress: a complex relationship of excess.

“To say that obesity is caused by merely consuming too many calories is like saying that the only cause of the American Revolution was the Boston Tea Party.” - Adelle Davis

  • Food: a crumbling architecture on a chestnut rice base, with roasted seasonal root vegetables (parsnip, jerusalem artichokes, salsify, turnips), steamed pumpkin and tempura of herbs, with a savoury chestnut and pepper tuiles
  • Reply: Andy Strauss - Soupermobile to feed the masses
    • desert (wal)nut paste (hé tao hú)
  • Toast: f0amf0od team
    • Food: ginger, coffee & olive oil chocolate mousse, with white chocolate dust & two-coloured persian fairy-floss
  • Reply: Stevie Wishart
    • coffee & tea: coffee & red wine jelly; earl grey panna cotta; mint tea mouth freshner;

/Downer cocktail/ /Chinese High-mountain tea/ /Bangladeshi Black Tea / Croatian Bush Infusion/

for the previous version see open sources menu 2007

  • open_sauces/open_sauces_menu_2008.1280921139.txt.gz
  • Last modified: 2010-08-04 11:25
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