Blueberry vodka Lemonade
Fresh Strawberry Margaritas
Some of Marije Vogelzangs Creative Eating experiences
The heat of the lamps keeps the food warm and they are the only light in the space. Starting with a virgin white edible landscape the eaters create ‘ruis’ (translated as noise) by digging up curry’s with different colour and flavour using chopsticks with bells on.
When entering Proef Rotterdam at the opening, guests were asked for their date of birth. According to this information we could track their astrological element; water, fire, earth or air and tied a coloured ribbon around their wrist to distinguish between each. We served everybody his or her own element-specific food. The opening lasted the wole day. In the first two hours I noticed that there were only air and earth people visiting. I started to get worried that we would run out of white and brown food and have lots of red and green leftovers. Finally the water and fire guests came and balanced things up. Later on I read that apparently water and fire people have a tendency to be late.
Eating on the beat…
A dish is a composition. Tastes are musical notes. Combining them and giving them space and rhythm creates a ‘musical masterpiece’ in the mouth. Dictated by a big drum, the guests ate little bites in a certain sequence. The penetrating deep sound of the drum and the feeling of having the same experience all together made this project very intense and sometimes hilarious.
For instance, when the next drumbeat would sound while mouths were still chewing, a slight wave of panic was noticeable.
Dietary science has written many books about the effect of food on the body. Using this information we made an energy- and relax menu. Guests could decide if
they needed to wake up or wind down. We provided a stamp on the hand with an energizing or a relaxing scent. All the food was balanced to give the right nutrients
to get sleepy or active. When the food is finished and the night is gone, at home you still smell the light odor of the stamp that will enhance your food memory.
In the weeks that we performed this dinner we held a chart on the wall to stick your used spoon after eating. This was for everybody to see if Amsterdam needs energy or relaxation.
The angle poise lamps ‘cook’ the tablecloth made of dough a night before the dinner. Bowls are set up underneath. We serve hot and soggy things like soup and stew that cook the dough trough and make it soft and edible again. Guests all eat a part of the same ‘tablecloth’ and therefore are connected. After the main course the bowls are removed to reveal a next layer of tablecloth made of pink sugar dough. On top of this we serve caramelized fruits and nuts to eat with your tablecloth.