Event Two / Dessert at Somerset House
For the second event of the series the experience will grow into a temporary Dessert Bar located in the Salt Room at Somerset House and extending over the duration of the London design week in September. With the idea of incorporating an emotional element, we will use colors, ingredients, products made out of porcelain, wood, metal and glass to separate the categories of the menu in order to leave the diner with a plethora of textural experience.
One Part Chef / Four Parts Design venue:
Somerset House
Salt Room
September 24 to September 26
3 sessions a day: 4pm, 6.30pm, 9pm
for booking please got to www.somersethouse.org.uk
The diner will have the option to choose between 2 dessert combinations.
Event Two / Dessert Combinations
Chocolate Drug / Velvet Tenderness
Chocolate Drug : Chocolate Cream, Thai spice bing cherries, frozen malt powder, Newcastle beer, chocolate cake
Velvet tenderness : Rice Pudding, Caramel, Nutmeg, Cinnamon, Vanilla beans, Almond, Bergamot,
Love Fragments / Frozen Despair
Love Fragments: White Chocolate, Mascarpone, Rose Petal, Almond Oil, Lychee,
Frozen Despair: Blueberries, Yogurt, Coconut,
Event One / Dessert at the V&A
Provoked by the enduring charm of the Poynter Room at the Victoria and Albert museum, created as a tea room, American chef Roberto Cortez and cutlery designer Katja Bremkamp together with Andreas Fabian, Elizabeth Callinicos and Tomas Alonso have offered for the first time a ‘service of dessert’ in a ground breaking exploration. All artifacts including the table itself and the recipes for this event have been newly and especially created for this event. This has been the first one in a worldwide series of explorations around the dinner table.
For this first event Simon Fraser has participated as host and raconteur during ‘the service of dessert’.
Event Video
Event Photos
