– performance/gastronomy, Chicago, USA, 03/06/2016
RECIPE:
ingredients (serving 64 people) – all stewed in a big pot after boiling
short-grain rice: 2.7lb
green/Mixed Lentils: 19oz
baby carrot: 89 pieces
wweet corn: 64oz
whole raw cashews: 8.9oz
coconut oil: 6.4 fl oz
dried shiitake mushrooms: 64 pieces
ginger root: 64 slices
salt
water
alphabet pasta: 64oz (cooked in boiled water, drained, and stir in before serving)
sauce
kale / apples / cucumber / lemon juice / lemon zest / roasted cashews / ginger root / garlic / salt / sugar / sesame seeds / sesame oil
(proportions upon your preference, all blended together in food processor)
photo credits: Mána Taylor Hjörleifsdóttir & Shelan O’Keefe
this project was presented as part of the STǓ gastronomy program in Rapid Pulse International Performance Art Festival 2016