What if you gathered 75 of the most talented food and tech innovators…
How could you use information and technology to hack the food system?
A month ago we invited you to our first conversation at the BMW Guggenheim Lab for discussion about a luxury the developed world takes for granted: water. It is with great pride that we host this dialogue again this upcoming Thursday, 1 September.
Over the course of an hour, I will be speaking about hydrocolloids, a group of modern culinary ingredients that work through the manipulation of water. Their use, origin and properties will be reviewed as well as the techniques required to use these products.
These ingredients will be used to create metaphorical examples of water scarcity and potability around the world: a series of culinary info-graphics or edible data visualization to express data that we have organized from the world’s preeminent experts.
For more information and to reserve seats:http://ediblewater2.eventbrite.com/
Volunteers:We are asking for two types of volunteers for this event. For both positions ask that you arrive at the Labs space at 12pm.
Culinary Volunteer: You will help us prepare our hydrocolloids and serve them to the guests in attendence.
Video Volunteer: You will assist us to capture the set-up and execution of this speech to create a video for the Guggenheim Labs website.
I had a wonderful time volunteering for this innovative collaboration between my friends at A Razor, A Shiny Knife and the BMW Guggenheim lab (“a mobile laboratory traveling around the world to inspire innovative ideas for urban life”). Above in my hand I hold a sphere of water made with sodium alginate, the viscosity of which was used as a metaphor to represent the scarcity of potable water in Somalia. I highly suggest volunteering or attending the encore of this presentation on Thursday, September 1st at 1pm.
As we dive head first into the hottest month of the year here in New York City, I invite you to come down to the BMW Guggenheim Lab for discussion about a luxury the developed world takes for granted: water. Over the course of an hour I will be speaking about hydrocolloids, a group of modern culinary ingredients that work through the manipulation of water. Their use, origin and properties will be reviewed as well as the techniques required to use these products.
These ingredients will be used to create metaphorical examples of water scarcity and potability around the world: a series of culinary info-graphics to express data that we have organized from the worlds preeminent experts.
For more information please see
If RSVP slots are sold out just arrive a little early to the event as we will have room for a good amount of walk ups.
you know i’ll be there.
250,000+ views and counting…
Cue celebratory music!
This week on Let’s Eat In, Cathy Erway is joined by Michael J Cirino of A Razor A Shiny Knife and Mike Lee of Studio Feast supper club. They talk about “NYC Dining Car”, the recent 6-course mobile gourmet meal served on the L train in New York City. Learn how they pulled off this haute cuisine performance piece and how reactions have been surprisingly overwhelming.
“Our main focus here isn’t to run a restaurant that’s just not in a restaurant, it’s to create performance and that performance is supposed to inspire people and evoke reaction. And I think if we use that as a barometer I think we wildly succeeded in this regard. I think food does a fantastic job of being political even when it’s trying to be whimsical and comedic.” – Michael Cirino
Oh, just a 6-Course meal served on the L Train. What did YOU do this weekend?
Quite possibly the ballsiest interpretation of the “popup restaurant” phenomenon to date: 12 guests were treated to a full 6 courses on an NYC subway commute from 8th Avenue to Canarsie, with a new dish being served every third stop. Courses were plated by teams either on the platform, or in the train itself, and served to guests on custom-built straphanger tables. The exquisitely planned and executed event went off (amazingly) without a hitch. The Great Gatsby was read, diners were stuffed, onlookers drooled. (see the full photo set here)
6th Avenue: Hamchi Crudo, Bone Marrow, Trout Roe, Laproaig, Sweet Lime
3rd Avenue: Foie en Brioche, Port Wine, Raisin
Lorimer Street: Ramp Soup, Black Garlic, Cippolini, Morel, Thyme
Morgan Avenue: Petit Filet Mignon, Pomme Puree, Asparagus
Bushwick Avenue: Pepper Jam, St Andre
Sutter Avenue: Chocolate & Gold Leaf Panna Cotta, Raspberry Coulis
The lunch was Hosted by Michael Cirino, Daniel Castano and Andrew Rosenberg of
A Razor, A Shiny Knife
Full list of collaborators here: www.arazorashinyknife.com/a-casual-sunday-lunch/
Photo ©Steph Goralnick
Jittering with anticipation, when the subway doors opened and I and the other members of Team StudioFeast brought in the main course, Steph Goralnick (my friend since Junior High!) was one of the first people I saw. Quickly snapping photo after photo, she weaved and dodged through servers, passengers, and her photographer counterparts to capture my favorite images of this memorable event.