Seeds to Silverwear
Seeds to Silverwear
Seeds to Silverwear
Seeds to Silverwear
Seeds to Silverwear
"Gastronomy at a natural pace"
We live in a fast-paced society, where immediacy is prioritised. Our lack of patience and short term thinking is devastating the planet, but it can be hard to conceptualise different systems where life moves at a slower, more natural pace.
‘Seeds to Silverware’ is a speculative dining experience. “Order your food before it has been planted“-A two phase event, aiming at reconnecting people to the pace and origin of food.
Order. Customers are presented with a menu, ordered chronologically. Each dish, or collection of dishes, has an estimated date when edible. The ambiance of the restaurant is important to this stage of the process, subtle farm sounds would be played in the background for example.
By ordering the meal before the seeds are sown, farmers can make precisely the right amount of food and plan this into their farming calendar. It also means the restaurant has little to no food waste.
Growing Time. During the time the meals are growing customers are kept up to date of the progress in a newsletter. Deepening their connection to the origin of the meal. Customers can also choose to visit their meal in the farm.
The booking time of the restaurant is also determined by the farm, allowing for unpredictable weather conditions or an early harvest.
Eat. Here a short documentary would be played about the selected farms and the project in general. The chef would explain the menu and how it has been designed to make the most from the seasonal and local food available.
Logistics
The chef would work closely with the farms, to design the meal using the best of the farms ingredients. To compensate for the different harvest times of food, chefs can choose to preserve items in interesting ways, to insure a choreographed meal.
The time window of the event is open ended. Foods like salad and other vegetable items would be the main contributor to the menu due to their fast turn around time. Drinks like Apfel Most and Sturm would also be ready within a year.
Meat would also be possible- with chicken being the fastest and beef being the slowest. For the first trial of the event, the menu would be focused around the foods available within a one year window
