Cooking with others reveals how much the food we create is an expression of what we bring of ourselves to the kitchen, and to a meal. Shown here are the results of one meal, prepared by four different groups, using the same set of recipes. The Saturday evening meal of Red Rice and Confit of Fennel, Panfried Gurnard and Vegetable Tagliatelle prepared by students of Jean Torné’s Seasonal Kitchen, which concluded last Saturday.
