From Root to Steem: Celeriac
November 25, 2023
From root to stem - or from stem to root - we engaged with recipes where each part of the celeriac was used, adding a twist to the mundane preparation of root vegetables. With a simple setup and a limited array of staple ingredients, the 3 hours workshop showed ways of preparing several recipes out of one root only! We feelt, touched, and smell the ingredients diving into their stories, tracing metaphorical roots as well as physical ones. By engaging with our ingredients as carriers of tales and memories Gea and Rebekka, our chefs, added another layer to the preparation.
On the menu we had: Celeriac Gnocchi, Celeriac Coleslaw, Stuffed Celeriac, Vitello Tonnato (with Celeriac Mousse), Black Pepper Crusted Celeriac Steaks and Celeriac Peanut Butter Truffles.
The workshop is for those who wanted to learn more about what, and why, we are cooking with certain ingredients while releasing a form of creative, playful, and intuitive cooking.
From Root to Steem: Celeriac
November 25, 2023
From root to stem - or from stem to root - we engaged with recipes where each part of the celeriac was used, adding a twist to the mundane preparation of root vegetables. With a simple setup and a limited array of staple ingredients, the 3 hours workshop showed ways of preparing several recipes out of one root only! We feelt, touched, and smell the ingredients diving into their stories, tracing metaphorical roots as well as physical ones. By engaging with our ingredients as carriers of tales and memories Gea and Rebekka, our chefs, added another layer to the preparation.
On the menu we had: Celeriac Gnocchi, Celeriac Coleslaw, Stuffed Celeriac, Vitello Tonnato (with Celeriac Mousse), Black Pepper Crusted Celeriac Steaks and Celeriac Peanut Butter Truffles.
The workshop is for those who wanted to learn more about what, and why, we are cooking with certain ingredients while releasing a form of creative, playful, and intuitive cooking.
Copyright © bis bis 2023 | All rights reserved
Copyright © bis bis 2023 | All rights reserved