Live and Let Dine
Culinary experimentation alters the standard meal
Life / 25 Mar 2013
If Girls is the cultural barometer that its fans have made it out to be, then this season’s polarizing penultimate episode, in which a caricatured partygoer muses on his passion for “going to restaurants,” may signal that foodie culture is jumping the shark. Nonetheless, culinary entrepreneurs continue to fashion offbeat food experiences that seek to go beyond just pleasing the palates of adventurous diners.
Thank You For Coming
: In 1971, artist Gordon Matta-Clark and his business partner Carol Goodden co-founded Food, a concept restaurant that positioned dining as an art form. Inspired by the vintage SoHo landmark, LA’s Thank You For Coming is an experimental community food space where resident artists merge their work with culinary craftsmanship. The volunteer-run environment is part gallery, part café, but it’s decidedly more innovative than a coffee shop with its owner’s paintings covering the walls. For example, in January, artist Jennifer June Strawn’s “Superstition and Sustenance” created an illustrated book of superstitions crowdsourced from visitors. On the menu? Black-eyed peas, of course.
And You Will Know Us By the Trail of Crumbs
: Pop-up restaurants have become as common as Kickstarter projects, yet a new one in Milwaukee seems considerably more enticing than another transitory kitchen serving late night ramen. And You Will Know Us By the Trail of Crumbs may be the gourmet’s answer to Secret Cinema, as only the theme is revealed prior to the happening. The menu and location remain under wraps until an email reveals those details within 48 hours of the event. The next one, scheduled for April 6th, will translate the notion of “Family Secrets” into a multi-course feast that promises to be both filling and fulfilling.
What’s for Supp
: Community-Supported Agriculture (CSA) markets, with their randomly obtained inventories, afford amateur cooks the opportunity to play Iron Chef at home. But for gastronomes who prefer restaurant food over running their own test kitchens, new service What’s for Supp offers a happy medium. The Brooklyn-based company curates recipes from local chefs, like Steve Cusato (Food Freaks) and Mark Henegan (Madiba), then provides customers with the ingredients—and video tutorials—to make them at home. After a menu item is selected, the service delivers all the ingredients necessary to prepare it, saving clients from the inconvenience of wearisome grocery shopping excursions.
©The Intelligence Group