asparagus
leek
unripe blueberry
hazelnut
comté
EXPOSED isolates a dish into five individual components, uncooked and unseasoned. The quest is encouraged to experience each component separately, bringing to the literal table no preconceived notion of what they will experience when the component hits their palate. Not everything will be enjoyable, for often the parts of a whole benefit from the support of an ecosystem in order to build a complete, delicious dish. Or a single component will be so enjoyable alone that one might. wonder why it needs support. These are our "staccato" components - punctuation for a moment of unexpectedness.
Take a stack of components and find a seat on a stool. Please consume one component at a time in any order preferred. Please do not mix components. It is not expected that every diner will finish every bit of every component. Return the empty stack to the tray and please proceed to L I V I N G R O O M.
asparagus
leek
brown butter
sea salt
lemon
unripe blueberry
hazelnut
comté
black peppercorn
LIVING ROOM offers the guest a single, complete bite utilizing the same five components from before. This bite hits all the traditionally prescribed requirements of a composed dish that one might find in the contemporary kitchen. Sometimes, cooks design dishes for pure enjoyment, sometimes to be contrarian to the industry, sometimes to challenge the guest. This specific dish was designed first with identifiable comfort in mind, juxtaposed immediately with enigmatic brightness. How do ingredients change when cooked, seasoned, and consumed in tandem? Have our previous notions of their raw forms shifted?
Locate a small, glass cylindrical vessel on a crate. Take a seat on a bucket and remove the covering. Use a small spoon to consume. Place the empty vessel and used spoon into the soapy bucket by the lamp and please proceed to B U I L D.
egg
cane sugar
wheat
bicarbonate
sea sat
milk
olive oil
black currant
raspberry
almond
water
butter
vanilla
BUILD surrenders control to the guest. When given free access to its' separate components, how does an individual choose to build a dish? Perhaps they consider, taste, texture, color. All three, or none. Are they guided by logic or intuition?
Perhaps they are concerned with mess or convenience or portion size or how those around them choose to build.
On the silver trays, build a dish using the components on the table. Please utilize at least some of every component on the table in any order and quantity desired. Be aware that the vessels are communal and do not cross-contaminate components or use personal utensils In the communal vessels. Once finished building, please consume with a long-handle spoon. Place the empty tray and used spoon into the soapy bucket by the cinder block bench.
an experimental food and design installationin collaboration with kala. and kafe HOSTED AT VENIA STUDIO
07.16.2023
venia studio: harmony hart + brandon wong + christine ko + keeter ly
kala.: avanthi dev
kafe: karisma dev + felix samo
creative concept and design: venia studio + kala. + kafe
creative production: venia studio
food: kala.
furniture + plateware: kafe
photography: harmony hart
studio space: venia studio
amass
venia studio - ig highlights
venia studio
kala.
kafe
the spatial components of the exhibit challenge building processes as they relate to temporality and material waste. contrary to the common practices of assembly and demolition, the settings and objects within the space have been designed and curated to be regularly assembled, rearranged, and disassembled without negatively impacting the material life cycles.
about the curators:
VENIA Studio is a creative hub for emerging and independent artists to create experiences that educate and impact the viewer. our unique space is dedicated to sharing ideas, fueling curiosity and showcasing the hand-crafted technique of local artisans and designers. the team behind VENIA Collection designed the Studio to be a place created by artists for lovers of the arts. our narrative is to fuse a deep appreciation for craft with the desire for community through our host of programs, events and launches.
kala. explores how food can be used as a medium for positive impact on the self, community, and planet. we take a deep interest in rediscovering our primal, human connection to food in pursuit of nurturing health and positive energy to drastically impact community and planetary resilience. our collaborative events prioritize challenging constructed norms and breaking destructive habits, always viewing how our individual and collective food choices can best act as ecosystem services.
kafe utilizes fine dining as a vehicle for research and design, this project explores the social structural hierarchies resulting from centuries of developmental tendencies of human behavior. we accept fine dining as the ultimate convergence of food and architecture, intended to create an experience that stimulates the senses while executing the principles of gastronomy, here defined as a study of the relationship between food and culture and the practice of producing, preparing and consuming good food. by applying architecture as an agency to study the shaping of human behavior, the project operates at the 1:1 scale, producing physical models that address the effects of cognitive engagement while implementing the design techniques of functionality, material instability, and counter figuration.