Brunch Exchange Berlin at Contemporary Food Labs // 8 June 2014

Our menu:

Cold soups: classic gazpacho, asparagus soup, bean soup

Pasta with walnuts, olive oil,fresh thyme and sage from the CFL gardens

Chard tarte

Carrot tarte

Peach tarte with mint sauce

Apple tarte

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!

To-do list for the next 2 hours.

Our to-do list for the next 2 hours.

Night-time cooking in CFL's backyard.

Night-time cooking in CFL’s beautiful backyard kitchen.

The guests arrive.

The guests arrive.

The guests eat with gusto before the butter melts at an outside temperature of 30°C.

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.

Probably the only “classic” at Dinner Exchange: Sandra’s chard tarte.

Carrot tarte.

Carrot tarte.

Bread bites with apple, chicoree and mountain cheese. One half survived the other substantially.

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 the champagne.

Sonja Alhäuser’s work: a woman figure melts in champagne. The guests got to drink the champagne.

Anne Dee Huk's work: a strawberry canon attached to a bike, which guests can use to shoot fruit on to a white surface.

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 plastic...

What’s left: strawberry juice imprints on a white surface + shot strawberries on a plastic surface below…

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