RECIPES FROM THE FIRST EVENT HELD IN HYDEPARK

OurRestaurant first Event:

Edition 1 is the first edition of OurRestaurant, a project and experiment held by Fabien Capéran and Arno Mathies based on the principle of open source. The concept of the project is to experience and learn new recipes through the idea of physical open source sharing. This first experience was held at Band stand in Hyde Park where we set up an outdoor experimental kitchen where recipes were exchanged.

OurRestaurant edition 1 contains these first recipes from our experimentation. The principle, was to through a game to pick random ingredients, shapes of presentation and to make a dish using them. Contestants were free to bring anything and not create any kind of dish respecting the elements they picked.

Four participants are featured in edition 1: Fabien, Martina, Phillipe and Quentin. The theme of this first event was based on Salad and Eggs. The idea was that there could be a cold and a warm dish. Furthermore, an enormous variety of dishes can be created using this ingredient(egg) and dish(salad). Three of them picked egg dishes and one a salad. The principle was not to judge the dishes but to propose on the spot varieties and alternatives in the dishes of each other.

We hope you can appreciate the same experiences we lived, through these photos and dishes created during the ourRestaurant HydePark event.

Web site:http://ourrestaurant.wordpress.com

Martina

Phillipe

Quentin

Fabien

MushroomSalmon

Banana

Lemon

Celery

Arno

Pepper

Parma Ham

Gorgonzola cheese

Salad

Rockett

Cucumber

Cherry tomatoes

Spring Onions

Milk

Vinigear

Mustard

Eggs

Olive Oil

Cooking Oil

Salt

Grapes

Sugar

Game rules:

Theme elementsBasic elements

salt, pepper, oil, milk, butter, vinigear, flour or mustard of any

Egg/Salad

Mustard

Gorgonzola cheese

Parma Ham

Lemon

Celery

Spring Onions

Banana

Salmon

Mushroom

Cucumber

Cherry Tomatos

Rocket

Crapes

Presentation shapesIngredients to pick up

The Hide Park Kitchen:

A kitchen will be installed to help participants cook their dishes. The kitchen will be set up to have a sink, a small gaz cooker and crates below the table to place all the ingredients brought including the basic ingredients. The kitchen is entirely transportable and is designed using the minimum materials to lighten the structure. A trolley is designed specifically for the structure however any other trolley can be used.

ourRestaurant takes place in special locations. This is because the project is a work in progress and all the locations are supplied with a roof where ourRestaurant can be set up. Please check the map under Map to find places suitable for ourRestaurant.

Game display

Fabien

Title:Salmon bikini

Egg

SalmonMushroomsNo joker

Time to make: 20 minWhat dish he made:Folder crepe with salmon and mus-hrooms

Basics used:Olive oil, flour, milk

Phillipe

Title:Inversed green

Salade

Spring onionsGorgonzolaParma Ham

Time to make: 15 min

What dish he made:Fried spring onions in olive oil on parma ham with gorgonzola cheese on raw spring onions

Basics used:Olive oil, salt, pepper, bread

Quentin

Title:Mountain roll

Egg

Spring onionsParma HamMustard

Time to make: 25 minWhat dish he made:Weird twisted uncooked roll, with dijon mustard, parma ham and bed of spring onions.

Basics used:Olive oil, Flour, Milk

Martina

Title:Celery roll

Egg

RocketCeleryRed Pepper

Time to make: 20 minWhat dish he made:Rolled rocket omelette with celery in the middle and a red peppeer salade side

Basics used:Olive oil, salt

http://ourrestaurant.wordpress.com

EDITION 124/10/2010