Planetary Sculpture Supper Clubs explore the ways planetary patterns change in response to how and what humans eat.
For this Planetary Sculpture Supper Club the Center for Genomic Gastronomy worked in collaboration with The Center for PostNatural History & PostNatural Art Studio at Carnegie Mellon University. Students from the studio designed and prepared the following dishes:
apéritif
Three Milks: Alive, Dead & Resurrected
tasting flight
A Selection of Five Sugars
amuse bouche
Invisible: Root Vegetable Stew with Waxworm Roux
on Waxworm Fritter
Imposter: Lumpia “Wax Moth” atop a Honey-Chile Sauce
Immaculate: Waxworm Soft Shell Taco with Chile Marrón
main
Producer: Seaweed Salad
Primary Consumer: Boiled Shrimp Tossed in an Old Bay Blend
Secondary Consumer: Pan-Fried Catfish
Secondary Consumer: Seared Lemon-Pepper Pike
Tertiary Consumer: Blackened Alligator in a Citrus Honey Sauce
digestif
Frackfluid & Baileys
dessert
Lemon Curd, Avacado & Sour Cream Tartlet
Served with a Miracle Berry