A event on Thursday 19th December. The event starts at 19:00.
An explosive small plates banquet to excite all food lovers, bringing extra celebration and sparkle to the festive period. All plant-based, mostly wild.
This pop up sharing feast is all about pleasure, indulgence and sensory explosions.
The Food:
This specially selected sharing feast is designed to give you an abundance of different dishes and treats to try. Ingredients include foraged mountain and forest herbs, hand gathered Cretan sea salt and single estate Cretan virgin Koroneiki olive oil.
Sample of menu:
Greek aubergines slow roasted with tomatoes, olive oil, cinnamon, roast orange peel, fig leaf, crumbled fermented cashew feta
Lemon roast potatoes with pine and olive leaves
Rock samphire pesto
Roasted mushroom caps with chestnut cheese and pickled grape hyacinth bulbs
Greek olives with preserved rock samphire
Sea water fermented red cabbage with sunflower seed cream and poppy seed and olive puree.
Fresh rocket and wild greens with roasted beetroot, grape molasses and fermented beet stems.
Filo pies with cultured blue pine nut cheese and caramelised shallots in fig syrup
There will be more dishes, drinks included and surprises! - But feel free to BYOB
£34 (with profits to Esims for Gaza)
Coexist Community Kiitchen, Bristol
7pm - 19th December
About BB’s Kitchen: https://bbskitchen.net
Chef BB loves to play, cooking inspired by flavours offered by the different landscapes around her. Wild foraging unique plants, exploring traditional preserving processes from different cultures, sun pickling, fermentation, sun drying, brewing and playing with different cooking methods are all part of her practice. Her mission is to challenge the boundaries of how we view, understand and experience food.
Years running an award winning retreat kitchen in rural Crete and cooking in Mexican kitchens are her among her biggest influences. Always working with quality ingredients including foraged wild treats, She loves good simple food where possible and exciting experimental food where needed.
Entry requirements: no age restrictions
This pop up sharing feast is all about pleasure, indulgence and sensory explosions.
The Food:
This specially selected sharing feast is designed to give you an abundance of different dishes and treats to try. Ingredients include foraged mountain and forest herbs, hand gathered Cretan sea salt and single estate Cretan virgin Koroneiki olive oil.
Sample of menu:
Greek aubergines slow roasted with tomatoes, olive oil, cinnamon, roast orange peel, fig leaf, crumbled fermented cashew feta
Lemon roast potatoes with pine and olive leaves
Rock samphire pesto
Roasted mushroom caps with chestnut cheese and pickled grape hyacinth bulbs
Greek olives with preserved rock samphire
Sea water fermented red cabbage with sunflower seed cream and poppy seed and olive puree.
Fresh rocket and wild greens with roasted beetroot, grape molasses and fermented beet stems.
Filo pies with cultured blue pine nut cheese and caramelised shallots in fig syrup
There will be more dishes, drinks included and surprises! - But feel free to BYOB
£34 (with profits to Esims for Gaza)
Coexist Community Kiitchen, Bristol
7pm - 19th December
About BB’s Kitchen: https://bbskitchen.net
Chef BB loves to play, cooking inspired by flavours offered by the different landscapes around her. Wild foraging unique plants, exploring traditional preserving processes from different cultures, sun pickling, fermentation, sun drying, brewing and playing with different cooking methods are all part of her practice. Her mission is to challenge the boundaries of how we view, understand and experience food.
Years running an award winning retreat kitchen in rural Crete and cooking in Mexican kitchens are her among her biggest influences. Always working with quality ingredients including foraged wild treats, She loves good simple food where possible and exciting experimental food where needed.
Entry requirements: no age restrictions