The sun is shinning and all the vegetables that we have been waiting fore have arrived. At 42raw that means new salads behind the counter. We decided to stay with the techniques from winter and put our focus on the good produce. I think (if you are interested) you should read the early raw food article, which I have written to get an understanding of the stuff. It’s quite interesting and has been quite challenging and fun for us to work with. Check the gallery for photos of the new arrivals. Their names; tomato/avocado – zucchini/peanut – potato/samphire – asparagus/seaweed – rhubarb/fennel – cabbage/ramson and strawberry/olive. Go visit the counter for a taste of the above. As a new thing we introduced some replacement players, because of the rapid change of seasonal veggies at this time of year. Next one coming up, beginning of July, is watermelon/and something very very crispy…

 

This week started with an inspirational talk… Food is on everybody’s lips and luckily used as inspiration for other kind of professions. This time, as an example on how to give people an uplifting experience though working inside a set frame. That day dishes turned metaphors, virtually usable in all kind of businesses!  (I have realized). Thinking about food, almost all dinners, in this part of the world, are build around a classic menu structure. It is no surprise that we start with the starters, then the main arrives and so on! When that is said, there are a lot of other rules applied when creating a personalized menu.  Do not repeat techniques, remember to think seasonal, don’t forget the full colour spectre, don’t saturate the taste palette before late in the meal, leave appetite for the next course and so on. All the above and lots more are our everyday life.  We sit and interpret, redesign, and mess up this stuff all day long, so that our guests will feel our food deep down inside.