The Feast of Relience · A Culinary Rebellion Against Waste
Experience Design, Art Direction
Team
Samantha Piercy
June Bascaran
Paige Perillat
Josephine bourghardt
June Bascaran
Paige Perillat
Josephine bourghardt
Food is a fundamental aspect of human existence, serving as fuel, energy, and a connector of people. It plays a vital role in shaping identity, offering comfort, conveying status, and promoting healing. The global urgency surrounding food is evident as food production contributes to over 25% of CO2 emissions, and inefficient agricultural practices deplete and contaminate 70% of fresh water annually. Consumer waste accounts for 42% of food wastage. In the context of exploitation, overconsumption, declining insect populations, animal welfare concerns, and obesity, the discussion around food encompasses its production, perceptions, consumption, and waste.
This dinner experience explores the topic of waste through food, artefacts and furniture questioning the perception of waste and resources.
"The Feast of Resilience: A Culinary Rebellion Against Waste"
In the heart of a bustling city, where the rhythm of life beats to the tune of consumption, there lies a hidden sanctuary, a haven for the conscientious, the curious, and the courageous. Welcome to "The Feast of Resilience," an experimental dinner like no other, where the boundaries of culinary creativity merge with a profound mission to challenge the status quo of waste.
Step through the threshold into a world where discarded becomes divine, where leftovers find new life, and where every morsel tells a tale of resilience and resourcefulness. The ambiance is a symphony of reclaimed materials, where repurposed furniture and décor whisper stories of their former lives, now given a second chance to shine under the soft glow of reclaimed lamps.
At the heart of this gastronomic rebellion lies our menu, meticulously crafted to tantalize the taste buds while provoking thought and reflection. Each dish is a masterpiece of innovation, showcasing the potential hidden within what society often dismisses as refuse.
The evening begins with a toast to possibility, as guests savor a refreshing "Scrappy Spritzer," crafted from citrus peels and herb stems rescued from the brink of disposal. This is followed by a series of culinary delights that defy convention and celebrate sustainability.
For starters, indulge in our "Waste Not Want Not Croquettes," a crispy delight crafted from surplus vegetables and grains, served with a dollop of tangy rescued sauce. Then, journey through a landscape of flavor with our "Root-to-Stem Salad," a vibrant medley of greens and roots, showcasing the beauty of using every part of the plant.
As the evening unfolds, prepare to be amazed by our main course, the "Reimagined Risotto," a creamy masterpiece crafted from imperfect grains and vegetable trimmings, elevated to new heights with a sprinkle of foraged herbs.
And for dessert, surrender to the decadence of our "Sweet Salvage Tart," a luscious creation born from rescued fruits and stale bread, transformed into a symphony of sweetness that lingers on the palate long after the final bite.
As you savor each dish, let it serve as a reminder of the power we hold to enact change, to reimagine our relationship with food, and to honor the resources that sustain us.
Menu:
- Scrappy Spritzer: A refreshing drink made from citrus peels, apple cores and herb stems.
- Waste Not Want Not Croquettes: Crispy delights crafted from surplus vegetables and grains, served with rescued sauce.
- Root-to-Stem Salad: A vibrant medley of greens and roots showcasing the beauty of using every part of the plant.
- Reimagined Risotto: Creamy masterpiece crafted from imperfect grains and vegetable trimmings, elevated with foraged herbs.
- Sweet Salvage Bites: Luscious creation born from rescued bananas and stale bread, transformed into a symphony of sweetness.