When we arrived on the scene of our most recent public endeavor – an open-house reception and arts and crafts orgy at the historic Schindler House, where Hot Knives was given its own geodesic dome tent – we couldn’t refrain from collective fascination at the diversity of the kitchens we’ve occupied over the last couple of years for catering gigs. Carpentry work rooms. Zen monasteries and kosher kitchens. Parking lots covered in astro turf. And now this.
The Schindler house actual kitchen was like a museum; we were terrified of staining, breaking or otherwise disfiguring the spotless and serene landscape of the past…Thankfully, we had prepared for a very low impact on-site execution. We prepped our platters of hors d’oevres and dished out pickled treats amidst the happenings of the day.
The focus you might remember was playing with fresh pickling as a way to tarten your farmers market goodies without having to wait 8 weeks to taste ’em. Here’s a look at our lecture on “Fresh Pickles,” widely well received by the artsy and the chic. Of course there were a few exceptions: some bored, drop-jawed design dudes, a few off-put seitan virgins, and one man who really had a hard time with the pickled daikon. (Which is totally fine!)
Thanks again to Fritz for the new theater, and to Jacinto Astiazarán for the hi-res documentation.
Up next: recipes for all our little funk-bombs: Pickled Daikon, Cucumbers, and Grapes.
I think I see Annie O’Malley in the last frozen frame?
That was very educational, guys. Thanks!