RECIPES FROM THE FIRST EVENT HELD IN HYDEPARK
OurRestaurant first Event: Edition 1 is the first edition of OurRestaurant, a project and experiment held by Fabien CapĂŠran and Arno Mathies based on the principle of open source. The concept of the project is to experience and learn new recipes through the idea of physical open source sharing. This first experience was held at Band stand in Hyde Park where we set up an outdoor experimental kitchen where recipes were exchanged. OurRestaurant edition 1 contains these first recipes from our experimentation. The principle, was to through a game to pick random ingredients, shapes of presentation and to make a dish using them. Contestants were free to bring anything and not create any kind of dish respecting the elements they picked. Four participants are featured in edition 1: Fabien, Martina, Phillipe and Quentin. The theme of this first event was based on Salad and Eggs. The idea was that there could be a cold and a warm dish. Furthermore, an enormous variety of dishes can be created using this ingredient(egg) and dish(salad). Three of them picked egg dishes and one a salad. The principle was not to judge the dishes but to propose on the spot varieties and alternatives in the dishes of each other. We hope you can appreciate the same experiences we lived, through these photos and dishes created during the ourRestaurant HydePark event. Web site: http://ourrestaurant.wordpress.com
Fabien
Mustard Gorgonzola cheese Parma Ham
Salad Eggs
Martina
Vinigear
Lemon Celery
Olive Oil Phillipe Pepper
Spring Onions
Salt Milk Cooking Oil
Quentin
Banana Salmon Mushroom
Sugar
Arno
Cucumber Cherry tomatoes Rockett Grapes
Game rules:
Basic elements
Theme elements
salt, pepper, oil, milk, butter, vinigear, flour or mustard of any
Egg/Salad
Ingredients to pick up
Mustard Gorgonzola cheese Parma Ham Lemon Celery Spring Onions Banana Salmon Mushroom Cucumber Cherry Tomatos Rocket Crapes
Presentation shapes
The Hide Park Kitchen: A kitchen will be installed to help participants cook their dishes. The kitchen will be set up to have a sink, a small gaz cooker and crates below the table to place all the ingredients brought including the basic ingredients. The kitchen is entirely transportable and is designed using the minimum materials to lighten the structure. A trolley is designed specifically for the structure however any other trolley can be used. ourRestaurant takes place in special locations. This is because the project is a work in progress and all the locations are supplied with a roof where ourRestaurant can be set up. Please check the map under Map to find places suitable for ourRestaurant.
Game display
Fabien Title: Salmon bikini Egg Salmon Mushrooms No joker Time to make: 20 min What dish he made: Folder crepe with salmon and mushrooms Basics used: Olive oil, flour, milk
Phillipe Title: Inversed green Salade Spring onions Gorgonzola Parma Ham Time to make: 15 min What dish he made: Fried spring onions in olive oil on parma ham with gorgonzola cheese on raw spring onions Basics used: Olive oil, salt, pepper, bread
Quentin Title: Mountain roll Egg Spring onions Parma Ham Mustard Time to make: 25 min What dish he made: Weird twisted uncooked roll, with dijon mustard, parma ham and bed of spring onions. Basics used: Olive oil, Flour, Milk
Martina Title: Celery roll Egg Rocket Celery Red Pepper Time to make: 20 min What dish he made: Rolled rocket omelette with celery in the middle and a red peppeer salade side Basics used: Olive oil, salt
http://ourrestaurant.wordpress.com EDITION 1 24/10/2010