Tag Archives: arabeschi di latte

Arabeschi di Latte at the Studio Toogood new collection launch party

So, being a student looking for chances to make good contacts, I took the opportunity to help Arabeschi di Latte cater for Studio Toogood at their exclusive party. I knew next to nothing about the event when I agreed to participate, and having been at it, I still don’t know that much about it apart from the food side. I recognised a few faces but couldn’t place them, including someone who said he was a journalist… I invited lots of them to the Designersblock private view on Wednesday, perhaps I’ll find out who they are then.

The theme for the party was iridescence, which happens to be one of my favourite words. The food was almost iridescent. Here’s the menu:

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Past Friday Late at the V&A, Design Week 2010

Just been in contact with the designersblock people; they mentioned that they participated in the Friday Late during design week last year while I was working at the V&A. I didn’t get to see it (I’m Jewish so Friday night is family night), but it looks awesome! Watch this video.

Arabeschi di Latte were there too with giant spoons, like that heaven and hell story… in heaven and hell they have giant spoons – too big to feed yourself with. In heaven they feed each other with the spoons; in hell they’re selfish and don’t think of feeding other people so nobody eats.

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The Hybrid Food Supper

Following The Hybrid Jam Session, The Hybrid Food Supper was a celebration of refugees’ influence on our culture. Arabeschi di Latte designed the food (I think I counted as a temporary member of Arabeschi). The biggest design decision was how to serve the walton pie: with a slice cut? drizzled with something? We based our decisions on making sure the pie looked welcoming and not contrived.

So Far, The Future had a film installed. Someone had designed a table for the event, and a Swiss duo designed some napkins and aprons that were green and unusually round. A silent auction for these designs and the wine was held.

The starters were on plinths, with an art-you-can-eat vibe. Most people didn’t realise you were allowed to eat it, which was something that must be considered. A chef from Ottolenghi did the actual cooking, and he taught me a bit about food presentation – between each cut of the giant scotch eggs he had me wiping the knife. We put seeni sambol, a Sri Lankan dip, on top of the scotch eggs to make a hybrid dish.

The dessert was rice pudding with saffron. We also served baobab gin and tonic, and an elderflower and vodka drink.

People from the Design Council and Design Museum attended amongst other important design figures. The feedback was very positive, which was particularly rewarding after a day of frantic organisation of other people and putting most of it together last minute.

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The Hybrid Jam Session

A while ago I emailed Francesca Sarti from Arabeschi di Latte asking if I could be involved in any of her upcoming projects… and wonderfully she said yes. For Refugee Week in London, Haptic Thought was curating an exhibition and events that aimed to demonstrate the value of refugees’ inputs on culture in London; more specifically, how our cuisine is affected. Francesca was asked to design the food.

This event was called The Hybrid Jam Session. We put on a jam-making workshop for kids, using a variety of fruit, but also baobab powder which comes from the tree of life. It was held in the So Far, The Future gallery space just off Lamb’s Conduit Street, near Russell Square.

Initially the workshop was going to be for refugee children but it didn’t quite work out that way; in the end, we recruited kids from the local park. It was a lovely sunny day so there were plenty of people about, and I think the families that came had a great time at our session.

We enjoyed the fruits of our efforts (pun intended!) with scones and tea.


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People I’m liking right now

Max Lamb. As always. Apart from the exhibition he did of his dad’s work, which I didn’t really get.

Nelly Ben Hayoun. Saw her astronaut experience chair at designersblock 09 and loved it. Forgot about it til today when she did a talk at Goldsmiths. She’s an incredibly positive character on top of being a playful and very intelligent designer.

Tobie Kerridge. He’s one of my lecturers at Goldsmiths. Turns out he was part of the Material Beliefs project, which opened my eyes to a different kind of design. Jimmy Loizeau was my lecturer last term, and I was surprised to realise last week (when I looked up Tobie) that he in fact designed the Carnivorous Robots in the Material Beliefs project – I told everyone about them when I found out about them last year, I absolutely loved the mouse killer one.

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It turns out that one of my new lecturers at Goldsmiths did my favourite exhibition at the London Design Festival this year, I Cling To Virtue.

I really like this project on his website, www.onkarkular.com. It’s about children designing bread. This is my favourite one:

‘For people who prefer the crusty end’.

And for crusty end fanatics…

This is the sort of thing I imagined myself doing.

I want to open some kind of museum one day, not in London, that will help get kids interested in culture. We have it easy in London with so much for kids on our doorstep – and not that I speak from much experience, but I imagine there is much less to do in the way of art and music and culture for children outside of London.

I also really like Arabeschi Di Latte. I saw them at designersblock a couple of years ago, and it was instant love. They were showing people how to make gnocchi from scratch, for free, and you would inevitably talk to other people who were there because of the way the space was set up, and then you would eat your large potato’s worth of gnocchi with whatever toppings you like.

It’s a combination of a few things I’m interested in: food, human interactions, and tradition. Arabeschi di Latte are trying to make home cooking more popular; they take traditional Italian recipes and make them fun. They did a similar event with eggs the next year but there weren’t many people around when I dropped by, so it wasn’t quite as exciting. Still, I learnt how to make a posh Italian raw egg dessert!

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