FOOD: FOOT OF THE MOUNTAIN
WED 1 JULY
Food designer Imogen Kwok has created a special dish that responds to At the Foot of the Mountain by Gabriela Girelotti that is on view in Hall I. Join the AORA community, Imogen, and Gabriela in an engaging culinary experience by cooking the recipe and sharing your dining experience.
WED 1 JULY
Food designer Imogen Kwok has created a special dish that responds to At the Foot of the Mountain by Gabriela Girelotti that is on view in Hall I. Join the AORA community, Imogen, and Gabriela in an engaging culinary experience by cooking the recipe and sharing your dining experience.
…
Her recipe explores the contrast in textures she noticed in the painting. Smooth and silky consistency and crispy fragments are balanced together and accented with a sense of airiness that Imogen felt in Gabriela’s work.
Food
Date: 1st July Time: 7pm GMT
Food designer Imogen Kwok has created a special dish that responds to At the Foot of the Mountain by Gabriela Girelotti that is on view in Hall I.
Her recipe explores the contrast in textures she noticed in the painting. Smooth and silky consistency and crispy fragments are balanced together and accented with a sense of airiness that Imogen felt in Gabriela’s work.
Imogen bridges the art and culinary worlds by using food as an artistic medium. Join the AORA community, Imogen, and Gabriela in an engaging culinary experience by cooking the recipe and sharing your dining experience.
Please sign up to receive the instructions to create your own dish, as well as a link to the live presentation. AORA has partnered with Crispin, London who can deliver the ingredients for this event. Order by 25 June.
Click here to link to ingredients.
Corn + Coconut Milk Soup
Yield : 4 servings
Ingredients
For soup :
4 fresh ears of yellow corn, husk and silk removed then rinsed
2-3 tablespoons coconut oil
1 yellow onion
4 cloves garlic
1 knob of ginger (a little larger than thumb-sized)
400ml can whole fat coconut milk
Flaky sea salt
For corn stock :
4 corn cobs (reserved, see method)
1 yellow onion, unpeeled, quartered
Trimmings from your soup vegetable prep (see method)
2 litres water
For pistachio nut and spice blend:
1/4 cup toasted pistachios
1 tablespoon coriander seeds, toasted
1 teaspoon fennel seeds, toasted
1 tablespoon white sesame seeds, toasted
1 teaspoon red chilli flakes
1 1/2 teaspoons flaky sea salt
Garnish :
Small bunch of cilantro, leaves picked
2 limes
Date: 1st July Time: 7pm GMT
Food designer Imogen Kwok has created a special dish that responds to At the Foot of the Mountain by Gabriela Girelotti that is on view in Hall I.
Her recipe explores the contrast in textures she noticed in the painting. Smooth and silky consistency and crispy fragments are balanced together and accented with a sense of airiness that Imogen felt in Gabriela’s work.
Imogen bridges the art and culinary worlds by using food as an artistic medium. Join the AORA community, Imogen, and Gabriela in an engaging culinary experience by cooking the recipe and sharing your dining experience.
Sign-up to this event
Please sign up to receive the instructions to create your own dish, as well as a link to the live presentation. AORA has partnered with Crispin, London who can deliver the ingredients for this event. Order by 25 June.
Click here to link to ingredients.
Corn + Coconut Milk Soup
Yield : 4 servings
Ingredients
For soup :
4 fresh ears of yellow corn, husk and silk removed then rinsed
2-3 tablespoons coconut oil
1 yellow onion
4 cloves garlic
1 knob of ginger (a little larger than thumb-sized)
400ml can whole fat coconut milk
Flaky sea salt
For corn stock :
4 corn cobs (reserved, see method)
1 yellow onion, unpeeled, quartered
Trimmings from your soup vegetable prep (see method)
2 litres water
For pistachio nut and spice blend:
1/4 cup toasted pistachios
1 tablespoon coriander seeds, toasted
1 teaspoon fennel seeds, toasted
1 tablespoon white sesame seeds, toasted
1 teaspoon red chilli flakes
1 1/2 teaspoons flaky sea salt
Garnish :
Small bunch of cilantro, leaves picked
2 limes
