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Episode #14 assignments & theme.

9 Mar

Theme nominations have been trickling in.  We’re going to have a quick poll, and we’ve already drawn straws for courses — all we need is a theme.  Here is the cast and the courses:

  • 6pm: Prep-time snacks & cocktail: FrancineO
  • 7pm: Appetizer: NinaG
  • 7:30pm: Soup: Reid
  • 8pm: 1st Main: RichardM
  • 8:30pm: 2nd Main: JDavid
  • 9pm: Small dish or salad: Alicia
  • 9:30pm: 3rd Main : LisaS
  • 10pm: Desert: BrianH

And here’s the poll:

We’ll announce the winning theme monday.

Off and rolling…..right into spring.

21 Feb

We thought we’d celebrate spring with a March 16th FMC. Once we have a group of eight we will vote on the theme.

Episode #13 Assignments

5 Feb

We’ve got a big crowd for this one, so we’re going to have some teaming up.  If anyone wants to switch or co-ordinate courses, make the arrangements and post your intentions in the comments.  Also, post here if anyone has food allergies, or phobias, or things you don’t eat.

  • 6pm: Prep-time snacks & cocktail: Rod
  • 7pm: Appetizer: JDavid
  • 7:30pm: Soup: Courtney
  • 8pm: 1st Main + Side: Suzanne & Kent
  • 8:30pm  Small dish or salad: Hilary
  • 9pm: 2nd Main + Side: Valeria & Ken
  • 10pm: Desert: Francine

In addition, we have two guests from out-of-town, one from France, and one from Italy.  They will each be responsible for an amuse bouche (or beverage) to be presented whenever they like, between the above courses.

Dishes for this 13th episode of the FMC should be somehow reference or be inspired by superstition, rituals, etc.  How you interpret that is limited only by your imagination.  Plan on small portions, even for the main courses, and remember — the courses (except for the amuses) are served with a paired beverage.  There may be some surprise guests, so plan on being able to serve 12 portions.  We’re going to have a lot of plates and glasses to flip between courses, so anyone not cooking, be sure to help out with the service.  Any questions about what to expect, check out this post, or prior episodes.  The equipment list has been updated, too.  See you all in a couple weeks!

Welcome to summer

30 Jun

Hello Feed Me Collective.  It’s been a while, and frankly, we’re getting hungry.  It’s almost July, and people have either scattered to the Hamptons, or are quagmired in The City.  We’ve been traveling some, but are hunkered down now for the duration.  Delerious from the heat, we’re brainstorming an upcoming FMC event… stay tuned.

In other news, The FMC has invested in an intriguing Kickstarter project that promises to bring sous vide to the masses.  Well, to those with limited kitchen acreage, anyway.  The idea is the Nomiku, and we’ve slapped down 3 Benjamins to reserve a unit from the first production run.  Delivery is slated for December… right in time for next season.

And yes:  We have been remiss is posting the Color Theory dinner photos and menu.  A quick update, Richard M’s sabbatical book project should have been submitted, from what I’ve heard it’s awesome, and we will all be famous when it’s published.

 

Hey there —

8 Apr

In the event that any FMC members don’t have anything better to do today, you’re welcome to swing by the ADVentureLoft™ for egg painting and easter brunch.

Yea, it's spring!

As you can imagine, we take both quite seriously.

Artists at work

No one goes home hungry 😉

That's paleo, man.

Anytime after 11a – until, well, whenever.

Announcing Episode #11: 3/10/12 “Color Theory”

21 Feb

Sign-up is open for the next event.  Comment below to confirm — we have four confirmed, and 4 more seats open for this one. We’ll convene Saturday evening, March 10, 2012.  The usual times: prep 5-7pm, etc.

For this dinner, by executive decree, we will forgo the usual polling process to choose the theme.  At the special request of RichardM, the FMC will be participating in a visual arts project involving color theory.   Participants will be randomly assigned one of the following for inspiration of their paired course:

  • complementary contrast: red/green; blue/orange; yellow/violet  (will provide list of complementary colors)
  • contrast of light and dark: one color in its purest form, along with tints (lighter variations) and shades (darker variations) of the color
  • contrast of temperature: colors associated with warm and cool sensations
  • triadic color chord: red/yellow/blue  (primary colors)
  • triadic color chord: green/orange/violet  (secondary colors)
  • illusion of transparency  (additive/subtractive color)
  • make one color look like two  (one color changes in appearance on 2 different background colors)
  • make two colors look alike  (two different colors appear to look the same on 2 different background colors)

Photographic (non-food) examples of the above concepts will be provided in a subsequent post.  The event will be documented for a project that Richard is working on — I’ll let him comment more on that.

Also, Francine has been updating the description of Episode #9 – World Peace, thank you all for your contributions of text!  Episode #10 The Oscar’s write up may coincide with the actual Oscars if we’re lucky.

Episode #10 announced — open for sign-up and theme nominations

16 Jan

FMC Episode #10 will be held on Saturday, Feb 11th.  We’re going to limit to 8 people total .  Since Francine & I will both be there, that means the first 6 to confirm are in.  Hopefully with a smaller cast we can have more frequent episodes and more people can participate.  [Another idea we can toss around is to have some less ambitious mid-week school-night episodes with 6 people total. — thoughts?].

Confirm you’ll be coming with a comment on this post nominating the theme you’d like to see cooked.  If you don’t see a theme in the list to nominate, you can make up a new one.

1/7/12 Episode #9 photos up… need descriptions

9 Jan

Thank you everyone… what a meal.  Very impressive showing.  Here’s how the recap is gonna work… you’ve got 2 options; either post here yourselves, describing your dish; inspiration, ingredient sourcing, pairing, etc.  You can poach as many photos as you like from this gallery

or, if you’re not so tech-savy to post here yourself, then…

Email me or Francine the text, and she or I will illustrate with photos and post.

Thank you Nina & Marc for already emailing your descriptions… I’m guessing from the cab ride home, at 1:47am sunday(?)!!!  And thank you to Laurant & Francine for graciously sharing photographer duties.

Peace out

01/07/12 Episode #9 theme voting

14 Dec

The table is full!  Quite the response, I must say.  Well, here’s the line-up — in no particular order (course assignments will be determined at a later date):

Francine, JDavid, NinaG, MarcJ, JoannaM, LaurentL, CassieA, PJ, KiriM, Guy

While theme nominations can only be submitted by episode participants (still not to late to suggest ’em), voting is open to all FMC members.   So vote early, vote often.  Voting will close and the winning theme announced by Dec 28th, or sooner if there is a clear people’s choice.

 

By the way, on an administrative note, thanks to a generous anonymous donor, the FMC blog is now advertisement-free.  Yeah!

Announcing Episode #9: 01/07/12

14 Dec

Yes, we’re now in the throes of the holiday season, but soon it will be over.  We’ve got a FMC date picked for when they’ve past…

Jan. 7th.  Saturday.  2012.  Check your calendars.

Back to the old format:  Eight people, each randomly assigned to cook and serve one of eight beverage-paired courses.

Have a look at the current list of theme ideas.  Sign up for the event and nominate a theme from the list, or suggest something new.  Once the table is filled, we’ll put up a poll of nominated themes, and resign ourselves to cook the will of the FMC at large.

I’m thinking: keep it simple.  Take a deep breath.  My theme nomination is:

Homage to Kozy Shack rice pudding (milk, rice, sugar, eggs, salt, vanilla): No dish can use more than six ingredients.

But I’m just one of 8.

PS: Spanish Chorizo is done (and delicious), which means the Meat Locker is free for the time being if anyone wants to use it. Also, check out the Batterie de Cuisine, there have been a few purchases and acquisitions: knives, cavatelli maker, and a torchio press.  Available for your cooking pleasure.

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