Nicky’s trial run for the Sunday lunch she’s cooking today, on the opening weekend of the Foundation Course at the Concord Institute. Potato Mash wrapped in Zucchini ribbons, topped with sauteed Leeks; Lentil pattie with a Blackberry reduction; Sauteed Broccoli with Garlic and Grated Raw Beetroot with Orange Dressing.
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.
The final meal prepared on Saturday evening of Jean Torné’s Seasonal Kitchen class. Red Rice and Confit of Fennel, Panfried Gurnard, Vegetable Tagliatelle, finished off with a Kiwi Tart.
Some surprising, inviting, mysterious ingredients from Jean Torné’s Seasonal Kitchen, brought together to create a simple, nourishing lunch of Red Quinoa Patties, Black Kale and Mekabu seaweed. The beginnings of a Broccoli pickle thrown in for good measure.
Friday night in the kitchen with Jean Torné, during the Seasonal Kitchen class at Concord Institute.
The Thursday night session of Jean’s Seasonal Kitchen class following a Tofu theme, which springs a few surprises and some delightful dishes.
Jean Torné’s week long Seasonal Kitchen programme began on Sunday at the Concord Institute, with what appeared to be a couple of cooking sessions, where students learned to create some delicious, nourishing meals. But as ever, Jean put something else on the table. He began by setting a context for the week, for an exploration in our relationship with food. He asked ‘what is the food of Human Beings in the 21st century?’ We are currently engaged in this enquiry. Taking into account all we have learned, but somehow also leaving it behind. Holding no belief. Prepared to do what it takes to acquire the art of cooking, and eating, with consciousness. And as an act of love.
What is your relationship with food? Do you experience fear? freedom? guilt? pleasure? nourishment? denial? restraint? excess? Do you eat food which is ‘good’ for you, and not feel satisfied? Or, eat food which is ‘bad’ for you, and feel guilty? Just some of the questions which may be provoked by spending time in the company of Jean Torné, during his upcoming Seasonal Kitchen course, Jan 22–28 at the Concord Institute. He will also be asking: ‘What is wholefood cooking? What does it mean? How can I approach cooking without being stuck in a model?’ His intention is to bring a sense of curiosity around food, and encourage an approach to wholefood cooking which is ‘surprising and inviting.’ There’s only a few places left. If you have any interest in taking part in something which may just transform your relationship to food, cooking, and yourself, I’d recommend you get in touch with me smartly, or call Concord directly on 020 7607 1140.
Day two of the weekend Meaning of Money programme at Concord Institute, and the Sunday lunch prepared by Francoise Auvray and her kitchen team. Beetroot Soup; Millet with Cauliflower, Tempeh Stew, Roasted Root Veg, Blanched Kale with Apple; followed by a simple dessert of Blueberry muffins (made with fresh blueberries) served with a slice of Persimmon. As beautiful, simple and delicious as it looks.
