A belly full of raw food facility, reviewing a conceptual restaurant
November 2, 2005
Smart babies bring their own food to a restaurant opening
It’s probably fair to assert that last Saturday was an all-time first in Amsterdam: two interesting culinary events in one day. I made sure to attend both Juliano Brotman’s Raw Food UnCooking workshop as well as the restaurant launch of Marti Guixé & Mediamatic’s Food Facility at the Post CS. Yoga and raw food in the afternoon, black clothing, pearl-swinging, wine drinking, cigarette smoking, take-away food in the evening. Time in between to change costumes I mean outfits, and I had the fixings for a well-balanced day.
The Food Facility staff (aka Mediamatic and Marti Guixé) giddy and a’blur
Just like normal people, raw food chefs can run a little late, and we were still busy with the results of the uncooking workshop two hours after it’s scheduled end. I thought it wouldn’t be a problem, assuming that raw food could in no way be complex or filling, but I was mistaken. At 19.00h when I arrived at the Food Facility, I had no desire to eat. Luck would have it that my belly full of raw would turn out to be a blessing.
Luck wouldn’t have it that my erstwhile best-friend-with-a-deadline would call to say that she couldn’t show up for dinner that evening. GASP, alone at a restaurant opening with a big fat reservation for two! The ever-on-the-ball Mediamatic nouvelles maîtres Arne en Jans, arranged a dinner date for me on the spot (and a delightful one). That, dear reader, is what I call excellent service!
Graphic designers guesting Food Facility catch the early bird special, Guixé designed chairs
Katarina eats spada on rosemary sticks well within three hours of ordering it
The restaurant was glowing with all manner of mixed spot and flourescent lighting, bright white, with HTML blue, black and green columns in the centre. Draped on the walls were large print-outs of the results of a Google search; ‘food’, ‘food facility’, ‘Marti Guixé’ and ‘Mediamatic’. Of course this search yields lots of culiblog entries, and I have to say, there’s nothing like seeing the name of your blog plastered all over an interior to warm your heart and coax out a favourable review. Designers, do like Marti does.
In the centre of the room Guixé placed a food island, where the delivery boys on scooters brought in the orders and from where the restaurant staff would bring the dish to it’s rightful owner. The tables were laid with damaste (not real damaste), with large tumbler glasses, generous cutlery, and large cloth napkins (not real cloth). All of the guests were pregnant with expectation, and some were actually pregnant. Marti G. described the evening thusly, ‘It was like attending my own wedding…’
My dining buddy Katarina and I ordered from a well-designed menu based upon the takeout menus from twelve different restaurants in Amsterdam. By ‘based upon’ I mean photo copied and by twelve I mean nine. We were having an excellent time, drinking and talking, waiting and drinking and talking, smoking and drinking and drinking and smoking and talking and waiting and drinking. Talking all the while, the friends were dropping by for a chit chat, we were being visited by extremely attentive maîtres and wait staff. Waiters are for waiting.
And then we did some more of that waiting. Which was fine. I still wasn’t the least bit hungry with my belly full of raw, but some guests were starting to get peckish, and by peckish, I mean uppity. Certain tables began to organise exuberant betting pools as to who would get their food first.
The bride and bridegroom Guixé giggling at all the betting going on
The arrival of the first delivery boy with one baggie of takeout food
The paparazzi can’t contain themselves
And then the first delivery boy entered the restaurant. Helmet on, a little white baggy filled with Chinese takeaway in his hand, and the entire facility went berserk. Cameras were flashing, guests were laughing and many stood up to applaud and ‘whoop whoop’. All this for one little white bag of grits. This scenario repeated itself as each delivery boy entered the Food Facility until the very end of the evening. That, dear reader, is good restaurant interface design.
My sashimi arrived, well within one and a half hours. An hour, two glasses of wine and one and a half cigarettes later my green papaya salad arrived. You can see by my menu choices that I was doing my dangdest to keep the raw thing going. Ordinarily this amount of wait would be unacceptable, a good reason to do some non-positive wing-flapping. But this particular evening, I would have to categorise this as perfect timing. Perfect amount of drama and excitement, entertaining guests entertaining themselves just fine, excellent conversation (one of my waitresses turned out to be a sufi), food for thought and merriment abounding. Guaranteeing an excellent experience is also a part of restaurant design, and it’s silly to go to a restaurant opening with the actual intention of getting fed.
Guixé and Mediamatic’s Food Facility is open Fridays and Saturdays until December 11, 2005 and I highly recommend at least one visit. I have chosen Food Facility as the location to celebrate the one year birthday party of culiblog.org during Saturday’s Museum Night. It was one year ago (Museum Night 2004 at Mediamtic) that culiblog launched it’s domain. We’re going to fill up on nibbles beforehand at my house.
Food Facility open Friday and Saturday from 18.00h - 22.00h
November 4 - December 11, 2005 at Post CS, Amsterdam.
Read Mediamatic’s announcement here or call +31 (0)6 3376 8810 for reservations.
(Please read more… )
debra at 10:31 | Comments (0) | post to del.icio.us
Guixégasbord Food Facility
October 29, 2005
If you haven’t already made a reservation for the opening of Marti Guixé’s Food Facility at Mediamatic (Post CS) this Sunday evening, you are plum out of luck because I just made the last one. You can still make reservations for every Friday and Saturday evening between the 4th of November and the 11th of December. This is one conceptual restaurant you could never visit too often.
Food Facility, the title of Guixé’s working prototype restaurant, has no kitchen. Instead the central kitchen is replaced by kitchens of existing take-out restaurants in the area. Talk about locative eating! As a guest you can choose menu items compiled from Guixé gleaned take-out restaurants and consume the order at the glammy Food Facility. Of course there are already existing restaurant hubs on the web. Waiters on Wheels representative Sharad Agarwal told me that although it is possible to order one entree from one take-away restaurant and desserts and entremets from others, Delhi’s Waiters on Wheels customers never seem to do this. Food Facility marks the first time that diners can experience their urban menu in performance format at one dining location. (Rectification: the above statement is wholly untrue! Read about it here.)
Food Facility open Friday and Saturday from 18.00h - 22.00h
November 4 - December 11, 2005 at Post CS, Amsterdam.
Read Mediamatic’s announcement here or call +31 (0)6 3376 8810 for reservations.
debra at 13:10 | Comments (2) | post to del.icio.us
Juliano’s Raw
October 28, 2005
Image of Juliano and friends courtesy of Juliano Brotman’s Planet Raw website
Loyal culiblog readers know that I like my bacon fried crispy and that I never pass up an opportunity to eat most forms of smoked pork. But I also like to expand my culinary and nutritional repetoire with raw food kweezeen. Everything in moderation, including and especially moderation. This weekend Juliano Brotman, chef proprietor of the Hollywood restaurant Raw is in Amsterdam giving a workhop together with ashtanga yoga instructor Caroline Klebl.
Saturday October 29, de Loods/Prinseneiland 20G Amsterdam
13.30-15.30 Ashtanga Yoga workshop with Caroline Klebl
16.00-19.00h Raw Vegan Cuisine: drinks, desserts, hors d’oeuvres
Sunday October 30, de Loods/Prinseneiland 20G Amsterdam
11.00-13.00 Ashtanga Yoga workshop with Caroline Klebl
14.00-16.30 Raw Vegan Cuisine: salads, soups and entrées
For reservations: +31 (0)6 3377 1014
Of course I’ll be attending the entrées preparation ‘block’ because I think I can just figure out how to make a raw salad but never seem to get around to making Juliano’s Raw Chili. One sad discovery is that, in terms of mise en place, it’s difficult to combine preparation for raw and cooked foods into one meal. Raw food, however delicious and wholesome, is labour and ingredient intensive. My hope is that Juliano’s workshop will increase my facility enough to eradicate the technical glitch that is influencing the success of my dinner parties.
There is a glut of food-related events this Sunday but a nice thing about Raw Food (and other low glycaemic diets) is that within hours of eating one is RAVENOUS. (Who was the hippy that said you should always leave one third of your belly free for Shiva?) Right after Juliano’s pizza emerges from the dehydrator, I’ll be tucking into something else delicious at the Guixégasbord at Mediamatic that selfsame evening.
debra at 11:59 | Comments (2) | post to del.icio.us
