Aside from the supperclub, I also do consulting work as part of Special Snowflake Studio. Here are some pics of my latest work, focusing on plant-based protein and upping the antioxidants on the plate to promote "Healthy Ageing Populations" in the Netherlands (yes, British spelling). I'm looking forward to seeing the recipes and accompanying text published in book form. Since I met Zack and Cat of The Center for Genomic Gastronomy last year, I've been fortunate to collaborate with them and develop recipes for 3 projects: Plantetary Sculpture Portland at Recess Gallery, Edible: The Taste of Things to Come exhibit at Science Gallery Dublin, and this latest, Healthy Ageing Populations Netherlands.
Below are all dishes created for the Netherlands project.
|Green Tea pasta with tender egg and brown butter sauce|
|Araucana eggs, matcha powder and tipo 00 flour|
|425-degree roasted cauliflower florets|
|Roasted Cauliflower soup with Seed Saver Granola|
|huitlacoche and corn: yowza|
|Who needs beef when you've got supergrains?|
|Huitlacoche, aka corn smut or Mexican truffle|
|Chickpea crepe (so simple: water, chickpea "flour," )|
|Chickpea, olive oil and Dutch cocoa cake|
|Beet, blueberry and rhubarb crumble|