(above- tablescape for the Rotterdam Museumpark Dinner "Reflections of the Architect's Vision", see video below)
Give someone you love the gift of their life's journey, told through one of my Storied Supper menus
Be it a personal narrative to celebrate a milestone birthday or an executive team dinner to celebrate your brand, I love telling your story through my food and menus. Each meal, whether it’s 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 with plotlines that you can literally "sink your teeth into", that come to life in memories that stick with you".
Here is a storied menu...
... that I designed for a client’s wife to celebrate her 40th birthday. He sent me photos with descriptions of their travels over the past ten years, and this is what I came up with:
Incan Trail - Summer 2012: For my 30th, we hiked the Incan trail. A peak moment was the last day - we woke up at 2 am, pitch dark. We lined up at the final gate blocking the last 3 miles to Machu Pichu. A ranger opened the gate at 3 am, and it was a frantic scramble to get all the way to end to see the sunrise over an ancient city”.
From Peru: Shrimp Causa/Hardboiled Egg/Avocado/Salsa Huancaina
A nod to grilling at Tahoe: Apple Wood Honey Glazed Salmon
served under smoking dome
“A snap trip planned when my wife’s parents offered to give us a weekend off, we went and got lost in the Canadian Rockies”
The Great Canadian Salad: Rancho Gordo Black Beans/Quinoa/Baby Arugula/Dried Cranberries/Maple Vinaigrette
Ayam Betutu: Balinese Chicken/Banana Leaf/Coconut/Ginger/Chile/Kaffir Lime
“A memory from a hike we did - we rented snowshoes, put Kraft mac-n-cheese in some Tupperware, and headed out into the wilderness. We both fondly remember the spot we wound up eating lunch in.”
Fiscalini Farmstead Craft Beer Cheddar Mac ‘n Cheese
DESSERT
“At the top of Yosemite, we enjoyed the hell out of peanut butter and jelly sandwiches by the side of an Alpine lake”.
Peanut Butter Flourless Torte/Concord Grape Coulis
“6th COURSE”
Parisian Hot Chocolate Afrancesado/Dandelion Chocolate/Piloncillo
Here is a storied menu...
... I created for the Maquette Museumpark in Rotterdam, interpreting their Mission Statement in six courses:
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: “Expect the unexpected”, “Intimacy”, “Innovation”, “Unpacking”, “Choice”, and “Transparency”.
We designed the tablescape to echo the museum’s design
AMUSE:
expect… the unexpected
Avocado Sorbet
Turning the concept of a museum on it's head, the Museumpark will be the world's first uncurated art collection. Instead of seeing just 15% of the art the museum owns (this is typical of any museum), 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: 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 its receiving area
MEAT COURSE: choice
Filet Mignon with a Flight of Accompaniments for Pairing
Cognac-Peppercorn Cream Sauce/Blueberry Poblano 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).
Photo by Sweets Collections
dessert:
transparency
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.