see https://libarynth.org/potf/tasting_tomorrow_menu and https://libarynth.org/potf/tasting_tomorrow_recipes for details
* Mezcal (Fennel infused) with pomegranate seeds - chalice + cocktail glasses
* Aloe vera coconut water - glass pitcher (ppl bring glasses from wine table)
* Nopal with lime and salt - nopal leaf
* Tzatziki, olives, rosemary crackers - ceramic plate with small ceramic cups
* Freeze-dried broccoli chips (on a bed of Amaranth) - in ceramic bowl
* Water tasting
* Snails in the garden (microgreens with faux snail eggs on a chia seed crisp) - on metal plate
* Nori chips (with green tea quail eggs) - on metal plate
* Raw juice (tasteless water + 4 supergreens powder served with an extensive printed list of nutritional info) - bottle with pipette
* Choco-shots (broad spectrum antidepressant and coconut 'botox')
* Red wine jellies (reservatol) - in glass jar
* Rye bread with smoked nut butter (almonds, hazelnuts, pine nuts)
* Pirate mapo (tofu, harissa, olives and dried apricots)
* Fish-slime congee (rice porridge with seaweed)
* Crackers - Rye sourdough, mixed seeds
* Dried bananas and apricots - served on stone
* Dates in coffee and cardamom, carob (Leila) - in broken frypan
* Barbecued (wild) green asparagus kebabs in soy-lemon marinade - in gozo wooden bowl
* Strawberry, Maltese honey, basil and parmesan on oat pancakes -wooden platter
* (uncooked globe artichokes for presentation)
* Fresh sourdough or flat bread with dips - wooden platter
* Beetroot and roasted hazelnut/pine nut butter - small bowl
* Carrot and rosemary and tarragon puree with lemon zest - wooden bowl
* Spinach mash with black tea and yuzu - wooden bowl
* Cider vinegar / Elderflower champagne - cocktail glasses
* Dark chocolate mousse with ginger and olive oil) with dried mango - wooden bowl, eat with mango rather than spoons
vegetarian snail caviar
100 ml chia seeds, 100 ml water, 20ml milk, pinch salt, baking paper, spatula, oven tray
A sacramental drink based on the 'Discipline' scenario from Tasting Tomorrow
Za'atar (Arabic: ?????????, IPA: [?za?tar]) is a generic name for a family of related Middle Eastern herbs from the genera Origanum (oregano), Calamintha (basil thyme), Thymus (typically Thymus vulgaris, i.e., thyme), and Satureja (savory). The name za'atar alone most properly applies to Origanum syriacum, considered in biblical scholarship to be the hyssop (Hebrew: ?????? Hebrew pronunciation: [e?zov]) of the Hebrew Bible. It is also the name for a condiment made from the dried herb(s), mixed with sesame seeds, dried sumac, and often salt, as well as other spices.
A variation of Mapo tofu from the post-collapse island of Malta
The Hague-based Satellietgroep invited Theun of FoAM Amsterdam as an artist-in-residence for two months of cultural research on the Zandmotor. On this giant artificial sandbank that has been constructed at the coast near the Hague as an innovative method of coastal defence, fossils can be found that have been deposited along with the sand from the North Sea floor. During the two-month residency I gathered a sizeable collection of fossils. Some of these fossils are rather spectacular, like a mammoth rib or the tooth of a woolly rhino. These date back to the last glacial maximum (Ice Age) and are between 40,000 and 20,000 years old. There are also some less spectacular bone fragments. It is pretty amazing to find these objects and hold them in your hand. It made me wonder if they grant access in some way back to the ancient past. Can anything from those times be experienced through these bones? Would they perhaps still have a taste? This became an experiment to see if we could become the first people in many thousands of years to taste mammoth!
After half an hour of chatting and tasting, the head chef welcomes the guests and invites them to savour the evening and allow the hosts to guide them through the four 'movements'. One by one the guests are led by the waiters into the solitary space. When seated, they receive a herbal water palate cleanser and are left to enjoy the dim lighting and incense smoke. Once everyone has taken their places, the lights go out; the solitary space is dimly illuminated with twelve candles. The guests receive a small warm round pebble in their hands and are encouraged to close their eyes. After a few minutes, three large cobblestones are brought into the room in rugged metal containers. Boiling water infused with essential oils is poured over the hot stones, filling the air with fragrant vapour and the gentle sound of bubbling and hissing. The guests are left alone to sink deeper into the meditative atmosphere. After a few minutes, the first dish is served. Three rice cubes spiced with plant matter from the forest and the sea, Soft textures and tastes are punctuated with a salty zest of lemony raw samphire, all washed down with the fresh shadow grown gyokuro tea stalks. Next a warm broth is placed in the guests' hands. A hint of smoked mussels and beer lingers in clear warm water served in freshly baked bowls. All the while the sounds of water turning into steam emanate from tiny speakers spread on the ground and from a hurdy-gurdy plucked live somewhere far away…
The taste of mate is slightly smoky, as the leaves of yerba mate are smoke-dried. As it is a potent stimulant (for some it works better than coffee), we served mate as an aperitif accentuated with smoked wood and agave syrup originating from the same continent.
We liked the taste of smoked water, so the 'logical' next step was to try to freeze it. The ice doesn't smell smoked, but as it melts it releases the subtle smoky aroma which is only recognised as it reaches the back of the tongue.
To welcome guests we wanted to create an atmosphere of warmth and comfort, which baking (cakes especially) can bring about. A nut bread recipe from an old Women's Weekly magazine brought back memories of Sunday afternoons in late autumn, and we trusted it would convey some of these memories to our guests. It is served with a carrot-orange syrup, a traditional flavour pairing that needs no molecular analysis to be confirmed…
This recipe was composed through a series of incremental tryouts and accidental discoveries. The pairing of peppers and popping sugar is most surprising, while apple wood and sun-dried tomatoes combine to make an almost meaty depth and 'savouriness'.
Pairing smoke and egg yolk produces an intense umami experience, complemented by the crunch of the tea-stained shell and smoothness of the mayonnaise.
The first amuse-bouche at Smoke & Vapour playfully questions the boundaries between food and waste, celebrating the culture of cooking with leftovers. In this course, organic potato peel is fried and smoked as an alternative to crisps.