Cold soups: classic gazpacho, asparagus soup, bean soup
Pasta with walnuts, olive oil,fresh thyme and sage from the CFL gardens
Peach tarte with mint sauce
Green salad with mountain cheese and cashew nuts
Bread with chicory, apples and mountain cheese
Potato salads with various herbs and vinaigrette
Thanks to Violetta Engelien, the Contemporary Food Lab, the restaurant Katz Orange, the Obsthof Siegeris and the Biolandhof Ziehlke!
Our to-do list for the next 2 hours.
Night-time cooking in CFL’s beautiful backyard kitchen.
The guests arrive.
The guests eat with gusto before the butter melts at an outside temperature of 30°C.
Probably the only “classic” at Dinner Exchange: Sandra’s chard tarte.
Bread bites with apple, chicory and mountain cheese. One half survived the other substantially.
Sonja Alhäuser’s work: a woman figure melts in champagne. The guests got to drink the champagne.
Anne Duk Hee Jordan’s work: a strawberry canon attached to a bike, which guests used to shoot fruit on to a white surface.
What’s left: strawberry juice imprints on a white surface + shot strawberries on a plastic surface below…