“Rainforest to table”
“探索雨林裡無盡藏的資源，以永續利用的方式，將其轉化成食材餵飽人們，並嘉惠原住民社群──像這樣「把雨林帶上餐桌」（Rainforest to Table）的方式在拉丁美洲已逐漸普及，並發展成倡議行動。” (Source)
此次受設計院之邀在「策展遊走進行式」以策展思考根據活動的「迷幻雨林」概念進行餐會策劃，我們挪用了拉丁美洲正在發酵的永續運動作為標題，在享受美食之餘也帶入一點點社會思考，盼能與來賓分享對永續/地方議題的關懷與支持。
現場與溫度物所協同設計，除了蕨類、大葉植物外，在場地的弧形檯面上以設計、食物類書籍堆疊層次並以玻璃虹膜紙捲覆蓋繞行，做出河流的意象，象徵食物取自自然，也呼應場地本身（不只是圖書館）。
在書本與植物之間，我們挖掘、餵養、滋潤。
“Explore the endless resources in the rainforest and use them sustainably in food to feed people and benefit the Aboriginal community – this way of bringing ‘Rainforest to Table’ has gradually become popular in Latin America and developed into an initiative.” (Source)
This time, invited by the Taiwan Research & Design Institute, the Slow Food Design (SFD) team planned the dinner party for “Curation in Progress” with curatorial thinking based on the event’s concept of “Psychedelic Rainforest.” They appropriated the ongoing sustainable movement in Latin America as the title, bringing some social thinking aside from enjoying the food, hoping to share care and support for sustainable/local issues with the guests.
The team designed the set in collaboration with Temperature. In addition to ferns and large-leaf plants, design and culinary books were stacked on the arc-shaped surface and covered with iridescent paper rolls to represent river and sourcing from Nature. It also echoed the venue itself (Not Just Library).
In between books and plants, they dug, fed, and nourished.
迷幻雨林餐桌: Rainforest to Table
OPEN BAR
LOUU 微辣奶油｜昆布鹽奶油｜發酵豆腐奶油｜黑蒜奶油
Salt & Stone sourdough
LOUU Spicy Butter｜Seaweed Butter｜
Fermented Tofu Butter｜Black Garlic Butter
Salt & Stone sourdough
部落野菜溫沙拉 Tribal Wild Vegetable Salad
青花筍｜芥蘭｜翼豆｜白花椰｜過貓｜水田芥
醬汁：炭烤青蔥酸奶｜堅果｜辣木葉粉
LOUU 油漬番茄、油漬小捲
broccolini ｜chinese broccoli｜winged beans｜
cauliflower｜fiddlehead｜watercress｜
LOUU Cherry tomatoes confit, Capers and squid confit
Sauce: grilled shallot sour cream | nuts | spicy moringa powder
雨林獵人燉雞 Pollo alla cacciatora
北非小米｜糯米椒｜咖啡鹽｜去骨雞腿
LOUU 油漬牛肝箘綜合菇、微辣奶油
couscous｜Manganji green pepper｜
coffeesSalt｜boneless chicken drumstick｜
LOUU Mixed mushrooms with porcini confit, Spicy butter
熱帶河魚湯 Tropical River Fish Soup
馬鈴薯｜白肉河魚
香茅｜檸檬葉｜南薑｜咖哩葉｜椰奶｜蝦高湯
LOUU 油漬馬告章魚
Potato｜River white fish｜
lemongrass | lemon Leaf | galangal |
curry Leaf | coconut milk | shrimp stock｜
LOUU Octopus and magao confit
紅米布丁 Red Rice Pudding
花蓮紅糯糙米｜香草莢｜蘭姆酒芭蕉｜可可｜蜂蜜｜穀物
LOUU 發酵豆腐奶油
Hualien red sticky brown rice｜vanilla｜
rum plantain｜cocoa｜honey｜grain｜
LOUU Fermented tofu butter
Organizer / 2021 TDRI Design Week
Food design / 陳小曼食物設計, LOUU
Chef team / George Chen, Kuan Wei Yeh, Ben Kuo
Beverage / Hiboru 嗨波嚕
Venue / 不只是圖書館
Decoration / 溫度物所、陳小曼食物設計