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The Waldorf Project: Chapter One / Muskmelon

11 Oct

In a nutshell

The Waldorf Project is an art performance by artist Sean Rogg that creates an immersive dining experience on a grand stage intended to connect the senses through food, drink, dance, sound, and environment.

It is a journey from the best that nature can create, to the higher state of perfection when combined with the artistic mind of man.

Guests will experience a new concept of dining synchronized with precious wines presented in a magical and unique way.

The idea is to connect everything with the concept. It will flow through all aspects of the performance, from sound to environment.

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Theme

Each of the collaborators has been chosen by Sean Rogg specifically for their imaginative approach to the theme – the rare Japanese muskmelon – as well as their readiness to break boundaries through the most fundamental fusion of their diverse disciplines. From gastro-scientists and food designers to choreographers and sound artists, The Waldorf Project unifies distinct arts to create a unique and fully immersive experience for their guests.

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What we thought

We attended the preview evening last night and were welcomed by a friendly chap who asked us to pick an object off the table in front of us. Items included a 5kg weight, a set of keys, a tube of fish food and a few coins. Shortly after, we were asked to enter the dining room and make our way to the main column, which was dressed with numerous test tubes and science lab paraphernalia filled with herbs and foreign fruits. It is here that we were presented with our seasonal aperitif with tea before being tasked with finding the table corresponding to our object. We had picked a petri dish filled with coal and after a couple of rounds around the tables, we settled on the one that had a diamond on it. We’re still not sure whether this was the right decision but no one else kicked us off the table so it must have been.

The surroundings

We entered a large room with black curtains covering the four walls. The tables were lined up in two long rows on each side of the room with a range of weird and wonderful props surrounding the tables. Two plinths with giant ice cubes stood in the middle of the room, each dripping away into a beaker. Surround speakers played music to match the Muskmelon theme. We were impressed with our surroundings but found it increasingly difficult to concentrate with the loud and obscure music.

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Food and drink

After guests are seated the service gets underway. Men dressed in black walking in synchronised lines across the room from one side to the other brought us glasses in wheelie trolleys while five women dressed in matching grey dresses and black pumps sashayed across the floor making bird gestures.

There are seven courses in total, each adhering to the theme and each arriving with a matching wine. Favourites were the first and second courses – wild mushrooms with sea weed, which was paired with 1999 Talinda Oaks Chardonnay (Au Bon Climat Special Project) and a beautiful dish of tender scallops, which was paired with 1994 Sanford Chardonnay (Special Project). We didn’t really understand the fourth dish and still can’t decipher what was on the plate. Well, I say plate but I mean large framed white tile. We were given a different utensil to eat with during each course, our favourite being the large set of sharp tweezers. The menu was fun, exciting and intriguing.

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Conclusion

Performance art has never really captured my imagination. Seeing women caress the props around the room sort of made me uncomfortable. But I wasn’t really there for the performance art; I was there for the food, which was certainly impressive. Each dish was stunning and individual in its own right. The music was too weird and loud for our liking. We weren’t sure whether to laugh or cry when we heard snorting pig noises when we were eating our pork course. The screeches and bleeps I’m sure had a meaning but they prevented me from being able to think about it. The décor of the room is impressive – be prepared to see herbs, spices, fruits and props that you may never had seen before.

We’re intrigued to see what The Waldorf Project has in store for Chapter Two.

Netil House, 1 Westgate Street, London. E8 3RP
10 – 14 October 2012, 7pm
Tickets £210
http://www.waldorfproject.com

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The Novel Diner at Shampers

1 May

We have been to a few supper clubs over the years, some good, some very bad. The first hurdle that is necessary to overcome at such an event is to break the ice with fellow guests. After having sat through a fair few awkward moments in the past, the anticipation of being seated next to complete strangers always makes me slightly nervous. Being in someone else’s house and having to witness their personal artefacts has also been an issue in the past – who wants to see a bottle of femfresh on the side of the bath of someone you don’t know?!

But last weekend Jack and I were introduced to a new (to us) supper club concept. The Novel Diner is the brainchild of food and arts writer Mina Holland and events organiser Claire Coutinho. Each evening is held at a different restaurant or venue around London and is themed on a well known novel. Diners are encouraged to dress up to reflect the period in which the novel is set while enjoying an extensive menu of delicious food, all cooked by Mina and Claire.

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The novel for our evening was In Search of Lost Time by Marcel Proust. The menu consisted of truffled asparagus velouté, chicken liver parfait, fried sole with potatoes and green salad, followed by an Époisses and Comté cheeseboard, home made chocolate truffles by ‘I Love Brigadeiros’ and mini Marcel’s Madeleines with tea or coffee to finish.

Upon arrival we were treated to live music from a cellist and violinist and an absinthe cocktail, which consisted of absinthe, water and fresh lemon. Delicious! We sipped our cocktails as we waited the arrival of diners before being seated at a long communal table.

The food was quick to arrive and conversation started to flow. As is often the way at these events, when you put 30 strangers in the same room with not much elbow space, conversation is slow off the mark. But the mood quickly changed after a misunderstanding about Zooey Deschanel’s nicely kept ‘F-ringe’ and we were off. The rest of the evening consisted of raucous laughter, numerous jokes and good food.

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The hi light of the evening was the pan fried bass with crisp, fluffy roast potatoes and a sorrel salad. The velvety smooth chicken liver parfait was rich and incredibly delicious smothered on crusty white bread. The choice of cheese on the cheese board was commended and within a few minutes the boards were empty. But somehow everyone had room for the condensed milk truffles and buttery Madeleines to finish. I enjoyed mine dipped into a pool of steaming hot tea.

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As we neared the end of our meal, the music started up again and a few of us agreed that we felt like we were sailing on the Titanic. Surreal conversation matched with period outfits and classical music all contributed to an air of nostalgia wafting through the room. We knew it was time to gather our belongings and run for the last tube when one of the guests that was sat at the opposite side of the table unbuttoned his shirt to reveal a tattoo of a naked woman, which seemed to share said guests left nipple. Incredible. The Novel Diner was exciting, new, fresh, creative and most of all, extremely fun. We can’t wait to hear what lies in store for the next evening.

The Novel Diner

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Maille pop up supper club

8 Aug

I have had a battle with mustard over the years. After trying that powdered English stuff that used to be popular about 20 years ago, I abstained from putting myself through the misery again. That is until someone persuaded me to try a dollop of Maille mustard with a salad a couple of years ago. I didn’t love it straight away but it was a lot more pleasurable than my first experience.

I was invited to the Maille mustard pop up in Shoreditch, which was hosted by Ms Marmite Lover a few weeks ago and couldn’t say no – partly because I wanted to try the new range, which includes honey mustard and mayonnaise with a hint of mustard and partly because I was allowed to take a guest and my boyfriend is the biggest mustard fan.

We turned up to Spitalfields market on a Friday evening and I was surprised to see a small pop up located just in front of the main entrance. It looked beautiful and featured stained wood with beautifully packaged Maille products decorating. The boutique was inspired by those of Paris and Dijon and gave us diners a real insight into the world of mustard. We were seated around the bar and offered a ‘Mustardy Mary’ to start us off. I couldn’t drink this – despite one of my favourite foods being delicious, juicy tomatoes, as soon as I put the juice version to my lips, a slightly unpleasant gag takes place. So I had to apologise and make my excuses.

We were also treated to a Gravadlax, honey mustard and red endive canape before the cooking got underway. It was totally and utterly lip smackingly beautiful – I would probably go so far as to say that it was one of the best canapes I have ever had. The honey mustard is the newest addition to Maille’s mustard range. I’d love to try it glazed on roast chicken – the thought is making my mouth water a little bit.

Next up was a whole artichoke. Now, I don’t think I was the only person that had never tried it before – there were a few confused faces around. Luckily, Marmite showed us how to eat it – slather the Dijon mustard on the bottom, place your chops around it and get the fleshy bit out with your teeth. I was in heaven – what a simple but delicious dish.

The main arrived and I was pleased to see smoked haddock with wholegrain mustard, cheese and Asian greens. Smoked haddock isn’t usually one of my favourite pieces of fish but it was tasty. The mustard and cheese worked so well together. Simply smother the fish with mustard, add a sprinkle of cheese and bake it in the oven.

I was a bit nervous about the dessert – Mostarda tutti frutti ice cream with berries, mint sugar and mustard candy floss. But all worries were diminished when I placed the spoon in my mouth. I particularly enjoyed the candy floss and just loved learning that Marmite has her very own candy floss machine. Who else?

As if dessert was not enough, we were also treated to a fantastic cheese board with Moustardier, Charollais, Langres, Comté and palmiers.

I had a great evening – the wine flowed, my fellow diners were lovely and we had a good old laugh. Maille has a large range of mustards, sauces, vinegars and mayonnaise, which you can see here.

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