CULTURE COMFORTS / 2018
Culture Comforts was a supperclub-style event exploring the notion of comfort food: where did the concept come from? How does it translate across different cultures in terms of expectations and ingredients, and how does that impact the way we perceive certain foods?
Inspired by our travels, we focused on several staples from around the world with consideration to historical provenance and contemporary evolution: eggs, sausages, skins (flours), burgers and ramen.
In keeping with the idea of cultural exploration the menus were crafted like investigation folders, containing images, notes and other clippings in different colours and sizes stored in stitched, translucent envelopes.
Each opens with an excerpt from Astoria or Anecdotes of an Enterprise Beyond the Rocky Mountains, the first known mention of creature comforts for weary, worn travellers.
Tomatoes / Mexico
Blinis / Russia Mustard, beetroot caviar, horseradish sauce
paired with Real Kombucha Dry Dragon & Smoke House, lychee tea
Congee / China Tarragon broth, chive foam, cured egg yolk
Kaya Soldiers / United Kingdom & Singapore Beetroot pickled eggs, spiced kaya, crispy beancurd soldiers
paired with Keigetsu sake, hibiscus flower tea
Sausage Roll / France Sausage meat, pickled mustard greens, satay sauce, dried shrimp, Chinese chives
Hot Dog Bun / United States Bratwurst, bao, ketchup, mustard, pickles, crispy onions
paired with Brooklyn old-fashioned
Taco / Mexico Toasted rice flour tortilla, Szechuan peppercorn milk-poached fish, mango salsa
Dumplings / China Black bean chipotle chocolate soup dumpling and nightshade crystal dumpling: tomatoes, peppers, aubergine, sweet potato
paired with Lagerita
Burger / United States Seared crispy hirata, char siu beef, pickled mooli, pak choy, mango ketchup
Fries / Belgium Deep fried yam
paired with ‘Coke can’ cocktail
Tonkotsu / Japan Mochiko noodles, matcha broth, bamboo tuile, milk jelly & saffron cream egg
paired with Bodega Ochoa moscatel, Coedo Shikkoku black lager
Here are some images kindly provided by our guests, and behind-the-scenes kitchen experiments:
Design & Logistics: Jaime Tai / Production: Ben Pendlebury / Patisserie: Jewel Tai