Differences

This shows you the differences between two versions of the page.

--- open_sauces_menu [2008-06-20 08:08] – 81.188.78.24
+++ open_sauces_menu [2008-10-21 17:40] – 81.188.78.24
@@ Line 3: / Line 3: @@
 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 powerpoint presentation...
+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.
+==== Awakening ====
+Cocktail Upper
+==== Tempting ====
+Beetroot air, jelly, crisps & mayo
+==== Hunting & Gathering ====
+  * 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 carot salad with candied violets + plantain & parsley salad with banana raita + crunchy tabouleh with parsley, orange blossom, pomegranate & dried olives + pea, mint & honey salad
+==== Farming & Growing ====
+  * 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
+==== Tasting & Smelling ====
+   * 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 pumpkin soup: gas, liquid, solid, (perhaps frozen)
+==== Coding & Cooking ====
+  * 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
+==== Serving & Sharing ====
+  * 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) 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)
+==== Nourishing & Sweetening ====
+  * 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; green tea granita; earl grey panna cotta
+==== Digesting ====
+/Downer cocktail/ /Chinese High-mountain tea/ /Bangladeshi Black Tea / Croatian Bush Infusion/
+----
+==== Plans for 2007 (menu tested on 14-11-2007) ====
 ==== Cocktail ====