(above- tablescape for the Rotterdam Museumpark Dinner "Reflections of the Architect's Vision", see video below)
"Each meal, be it for a table of 2 or a tent-full, an intimate history or a mission statement, is a story of its own.
I co-author these stories, interpreting your vision through bespoke menus, creating singular moments through plotlines that you can really sink your teeth into, that come to life in memories that stick with you".How can I help you tell your story?
Here is a storied menu...
... we created for the Maquette Museumpark in Rotterdam, interpreting their Mission Statement in six courses:
Vision video for the Museumpark. The team came to Silicon Valley to fundraise, presenting to Dutch philanthropists and innovators. Our challenge was to interpret the museum's six core principles through food.
AMUSE: expect the unexpected
Turning the concept of a museum on it's head, the Museumpark will be the world's first uncurated art collection. Instead of see just 15% of the art the museum owns (this is typical), all the art will be on display and visitors will "curate" their own way through the collection. (See video above, minute 3:00). We turned dinner on its head, serving a savory "dessert" as the first course.
SOUP COURSE: intimacy
Golden and Red Borscht/ Horseradish-Dill Sour cream
The “red” and “golden” liquid is presented as a palette, guests are encouraged to create an “intimate conversation in a plate” as they mix the ingredients; just as the Museumpark will allow visitors a unique intimacy with art.
seafood COURSE: innovation
Poke (Hawaiian Raw Tuna Salad)/Sesame Seed/Scallions
Tequila-Cilantro Cured Salmon/Lime Crema
Scallop Carpaccio/Ginger-Chive Salsa
Golden Caviar/Cucumber Coin
An innovative presentation in a "fog on a plate", in a nod to the museum's innovative approach to sharing art.
VEGETABLE COURSE: unpacking
Pumpkin Tamal in Banana Leaf/ Ricotta/Sikil Pak
(Sikil Pak is a Pumpkin Seed Sauce from Mexico’s Yucatan)
Dinner guests “unpack” the food package, just as museum visitors will have the opportunity to see how art is unpacked in it's receiving area
MEAT COURSE: choice
Filet Mignon with a Flight of Accompaniments for Pairing
Cognac-Peppercorn Cream Sauce/Blueberry Pobano Sauce/ Chimichurri Butter
Just as museum visitors will be able to choose what art to view (as opposed to having a curator choose for them).
We asked gelatin artist Rosa Rodriguez to create one of her artisanal Gelatina Artistica desserts to interpret the museum's focus on transparency-- the way each visitor can "see into" the entire process of putting a museum together. Gelatina Artistica is an edible art form that came to Mexico via France, during Napoleon's occupation of that country, and where the Mexican's perfected it. All ingredients are 100% edible.