Color dinners returned this week with a late summer red. Red, the color of tomatoes, beets and berries, pomegranate, cherries, cranberries and cabbage, watermelon and watermelon radishes, hot peppers, sweet peppers, campari, rhubarb, salumi, red curry, red lentils, red quinoa, and wine-braised meats. It was, truly, an epic dinner. We had a new spot with more room and more guests, and three dinners in, imaginations … Continue reading red.
We’ve been tinkering with red these past few days in anticipation of tomorrow’s red dinner, and we thought we’d share some of our successes (and failures!) A visual sneak peak, of sorts. First up: friend & fellow dinner guest Gabbi called on us for some moral support in her quest to make colored pasta. She’d made a homemade pasta rack, and everything: We tried roasted … Continue reading red dinner prep.
The color dinner series, which launched in April with green, returned this weekend with a sunny, summery, yellow. Yellow! There’s corn (we could and almost did have an entire meal made of corn…), summer squash and zucchini flowers, chickpeas and canary beans, lemons, pineapple, yellow watermelon and mango, bell peppers, heirloom & cherry tomatoes, saffron, curry, eggs! ‘Twas a bright, cheerful afternoon full of delicious … Continue reading yellow.
We spend a lot of time making food, and even more time making art, so really, it was just a matter of time before these two things became one. We’ve had monochromatic meals kicking around in our head for ages. As artists and food makers, the challenge of creating an interesting-to-eat, balanced meal within bizarre and essentially arbitrary parameters – such as a single color … Continue reading green.