Camper’s Flagship Restaurant

June 7, 2004

The wall mural menu at ‘Foodball’. These last days in Barcelona I had the opportunity to meet up with designer Marti Guixé to talk about our food-related projects. He showed me the newly opened Camper flagship restaurant that he designed.

It’s all about balls.
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Rhubarb Marmalade Terrine

June 1, 2004

Because I grew up in a California household in which the sweet granules were often referred to as ‘White Death’, I sometimes encounter a little psychological barrier walking 500 metres to the market and dishing out 1 euro 40 to buy some sugar. Meanwhile, I seem to be the only one in my family to have taken the ‘White Death’ bit seriously.

Luise coming to dinner and I’m plum out of sugar because I used it all up last week making a massive batch of orange marmalade. My situation is not unlike the Weapons of Mass Destruction Scenario that was plaguing ‘that Man’. I have lots of marmalade, and I know that it’s just chock full of sugar because I put the sugar there in the first place.

I served this Rhubarb Marmalade Terrine with a stiff hangop (joghurt from which the whey has been drained) sweetened liberally with THAT’s RIGHT homemade marmalade! I spiced the hangop with saffran and rosewater and spooned it into quenelles to serve next to the Rhu.
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KimChi Monkfish Papillot

May 31, 2004

On a piece of parchment place 6 cloves of roasted garlic, a hunk of monkfish, fresh kimchi, butter, scatter with fermented salted soybeans, and drizzle with beer.

Fold and staple the parchment to form a sealed package. Place in preheated oven at 200� for 15 minutes. When it smells good, its ready.
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