The Social Act #009

Since we started producing The Social Act, one crucial question has been recurring: What is our contribution to modern gastronomy, and how do we deconstruct and reconstruct the act of a meal?

Presenting #9 of The Social Act, we decided to formally and concretely articulate this question. We refurnished the kitchen and prepared an auditorium to explain ourselves and verbally introduce our outlook on the process of mealing. To begin with however, we brought guests together as usual for what we call a flexible appetizer – our latest invention, being a little serving prepared immediately at guests’ arrival. We have learned the hard way that people are not machines and that we cannot expect them to arrive simultaneously! It took some years, but now we know. Having guests’ attention, we told them that during the last year, we have prepared a lecture; considering it a product equal to all the other various products manufactured at our office. We asked people to enter the kitchen, seating them for a little moment to run them through the show, while serving our newest snacks. About thirty minutes later, we invited everyone back to the office, now set as a cosy little restaurant, displaying our flying accessory bar: a shelf hung over the middle of the table, containing different colour coded condiments to use with the following dishes such as a great organic BIB of red wine, truffles, salt and pepper etc.

Over the next hours, we served three small starters, one being our two in one interpretation of the traditional juice container. By equipping it with an inside plastic bag, we could serve cold soup downstairs and a mix of crispy, soft, salty and sweet chips upstairs. We launched our pita bread concept, stuffing spicy Mediterranean bread with white fish stolen from the British fish and chips fast food tradition. Finally, we presented our thoughts on how to reverse the order of things and play optically with daily groceries – the latter was embodied by the serving of a simple avocado with its black oxygenated stone in place, only the stone was chicken liver. To comfort all these impressions, we served tenderloin wrapped in beautiful marinated leaves of roots and cabbage and caramelized onions. To follow up on visuals, we had made a sour apple and verbena powder and a toffee from calvados. Taking home grown apples, chopping of a slice, dusting it with almost fluorescent green powder, and finally sticking a tiny spear topped with toffee in the apple, had a magical fairytale thing about it. We wrapped it up by introducing a sour zucchini pie in a salty chocolate base with a cream from passion fruit. For coffee, we introduced our good friend Diego Virgen, who explained and displayed his Critical Plateware – a set of cups interlinked by strings, breaking the traditional framework of coffee drinking and forcing guests to cooperate. At the same time, we introduced a hopefully recurring trend – to invite various guests for The Social Acts. To bid guests farewell, we had produced a take away goodiebag to be shared with others through the following days and spread the message of what The Social Act is all about.

 

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