Thursday, July 12, 2012

A History of Foie Gras and Its Ethics II

The long meandering history of fattening the livers of waterfowl through force feeding in order to produce, on the regular, the richly flavored and mildly textured organ that sustains the birds in cold weather and long flights is an excellent means for exploring the multifaceted complexities and partial knowledge sets that make up the social, political and ethical.

The 2nd installment of A History of Foie Gras and Its Ethics was held on June 30th, 2012 at Royal/T in Culver City, CA.

The event was presented as part of The Art of Cooking curated by Hanne Mugaas and was supported by donations from Hudson Valley Foie Gras and Möet and Chandon


Superfundraiser! a benefit for Cabinet Magazine

May 31st saw the presentation of Superfundraiser!
Working with Cabinet Magazine I devised a menu and discussion that took Cabinet's office's proximity to the Gowanus Canal as a starting point.

Expanding out from the Gowanus and its potential saviour, the oyster! To Chernobyl and the "exclusion zone's" booming, though radioactive, wildlife population. To downtown Detroit's wild rabbit hunting ground. Superfundraiser! looked at flora and fauna that could, potentially, undo damage done, cleanse soils to aid urban homesteading and a developing agricultural/food system revolution and the potential for life to go on in environments too toxic to support their human creator.

The night began with a cocktail devised by Eben Klemm, a toast skyped-in by Peter Galison and concluded with a presentation by Steven Featherstone.

Sunday, January 29, 2012

The Prep Kitchen/Holding Back the Appetite

The Prep Kitchen

A durational performance of sorts, a presentation of production, a means for tracking the development of a discreet food object and the concentration of flavors. Also: A means for critiquing "Food Performance".

In retrospect the above statement is true only in looking at the full 25 hours spent at Race Brook Lodge for A la Fortune du pot, organized by Kalika Farmer, as a single performative event.

From unpacking the car, competing for facilities, heating, roasting, cleaning, roasting, straining, reheating, sharing the mid-cook, straining, straining, straining, presenting the leavings to an absent audience, reducing, straining x 5, cooling, packing up and driving away.

Holding Back The Appetite; A Suite of Discreet Food Objects

For the occasion of the release of D. Graham Burnett's The Sounding of the Whale Burnett requested a suite of whale related foods...

On the Whalers Deck: Ossabaw Pork Belly (cured, confited and fried), anise, white cardamom and Ricard caramel, whole crustacean jelly (lobster, blue crab, head-on shrimp with duck/pork gelatin)

The Whale Market: Carpaccio of Elk tenderloin, 3 jojoba and olive oil scents: The Sea, Scandinavian Spice, Other Whale Hunting Cultures

Fudgie the Whale Split Down His Seam: Butterflied whole Surryano Ham

(images to come)