From the Kitchen of: Sora Kim Melting Alaska (14 Feb - 29 Apr 2007)
For our younger chefs: Remember to ask for help from an adult when completing these recipes, but most of all have fun!
In 2007 artist Sora Kim presented exhibition Melting Alaska, creating new experiences of everyday occurrences. Through gentle interventions Kim engaged with local communities and encouraged audience involvement.
In her project for BALTIC, the artist explored the possibilities of translating personal stories from visitors into a project for the Café Bar. Visitors shared memories and details about their relationship by answering the following questions:
What did your first kiss taste like?
Where is the most romantic place you have ever been?
Where is the most romantic place you would like to be?
What is the best dinner date you ever had?
What is your favourite love song?
What smell turns you on?
These were interpreted and translated by a number of local chefs into recipes during menu testing workshops. Following this, five menus incorporating eleven dishes were devised. A selection of these dishes were prepared daily by BALTIC chefs and sold (subject to availability) in BALTIC’s Café Bar. Visitors completed the final stage of the project through consuming and enjoying the dishes on offer.
- 150g rhubarb
- A fingernail of fresh ginger
- A small piece of cinnamon stick
- 1 rounded tablespoon golden caster sugar
- 100ml double cream
- Chop the rhubarb into 2cm pieces and put it in a baking dish.
- Grate the ginger over the top, tuck in the cinnamon and sprinkle over the sugar.
- Cover with foil and bake for 25-35 minutes at 180°C.
- Remove from the oven and allow to cool.
- Whisk the cream till it is just starting to hold its shape and then fold in the rhubarb, juice and all.
- Serve with a Cadbury’s flake
Recipe by Lisa Armour-Brown
Will you try this recipe and share with a loved one? Send your creations with us by including the hashtag #Baltic20 on social media. Happy cooking!