{"id":1309,"date":"2015-10-15T09:36:36","date_gmt":"2015-10-15T07:36:36","guid":{"rendered":"http:\/\/100mostow.pl\/en\/?p=1309"},"modified":"2015-11-02T09:36:51","modified_gmt":"2015-11-02T08:36:51","slug":"food-think-tank","status":"publish","type":"post","link":"https:\/\/100mostow.pl\/en\/2015\/10\/15\/food-think-tank\/","title":{"rendered":"Food Think Tank"},"content":{"rendered":"

Dining with Micha\u0142 Czekaj\u0142o at \u201cForest \u2013 Installation\u201d<\/strong><\/p>\n

The chef of Browar Stu Most\u00f3w collaborates with one-of-its-kind craft cooperative: Food Think Tank from Wroc\u0142aw. As a talented chef, Micha\u0142 coordinates a team consisting not only of culinary experts but also professionals from many various fields. It\u2019s all about food, cooperation and dialogue. Each project is crowned with an outstanding dinner that provides an unforgettable experience for its guests and inspiration for wider audiences. Each FTT project has been widely commented globally. In the culinary world, FTT protects natural and traditionally produced foods while adopting an open-minded attitude. No wonder, we get on so well and support the project! \ud83d\ude42<\/p>\n

As the title suggests, the core of the installation has been the forest. The FTT experts have completed thorough research as part of individual or team projects. The idea was to look at the forest not only in the context of nature of the 21st century forest has been created.<\/p>\n

As the culinary tradition has it, the central point of the dinner was the table. This time, however, it took a highly unconventional form. Much to our surprise, guests interacted with the table not only by tasting the dishes, but also by means of modern IT technologies. On top of the serving order, the element of surprise was provided by light, motion and sound sensors which enriched sensory experiences of the guests. Initially, detached from nature, the forest was gradually recreated and brought back to life thanks to the cooperation of specialists, guests, latest IT and \u201canalogue\u201d technologies.<\/p>\n

Seated on stumps around an installation imitating a bonfire, 30 guests were surrounded by layers of the forest installation. With no utensils being available, the guests were given white gloves and wet wipes to clean hands. Each layer of the installation served a new dish corresponding to a specific forest layer. The dishes were served with an excellent pairing of home-made wines by Aleksandra Pawlik and natural wines selected by a Japanese expert, Hirotaka Ikeda. What stimulated the senses were also the smells and sounds of the woods. Each dish had its story and creators:<\/p>\n