The menu changes every week and is meant to be a thought experiment — to think about cooking from different perspectives — rather than an attempt at authenticity. We’re exploring what’s possible when cooking, especially from a peasant’s perspective.
Redneck = peasants from around the world. The sort of people who know how to work with scarcity to make abundance.
Theme: Year 2289, Dinner in the United States of Central Africa
First Course
Yam, beet, and kale chips
Second Course
Peanut soup with Fufu
Third Course
Beef Meatballs with spinach and groundnuts
Fourth Course
Fried tilapia with rice and beans
Fifth Course
Assorted dumplings with ginger soy dipping sauce
Sixth Course
Shuku shuku (coconut balls)
Theme: No utensils
First Course
Yam, beet, and kale chips
Second Course
Whiskey beef liver smoothie w/parsley, mango, pineapple, and kale.
Third Course
Venus clams in ginger, garlic, and sesame oil flavored broth.
Fourth Course
Half grilled bacon cheddar sandwich and tomato soup
Fifth Course
Salmon guacamole and crackers
Sixth Course
Caviar rum milkshake and fruit
Theme: Countryside meal in Vichy France, 1943, for German Officers
First course
Yam, beet, and kale chips
Second course
Chicken liver pate and bread
Third course
Rabbit in mustard sauce and pickled beets, carrots, and potatoes
Fourth course
Mussels in white wine and butter, served with bread
Fifth course
Sausage made with pork tripe and intestines (Andouille) soup
Sixth course
Cheese and fruit
Theme: American Redneck
First course
Yam, beet, and kale chips
Second course
Oxtail soup
Third course
Pickled pig’s feet with braised collard greens
Fourth course
Pot roast with carrots and potatoes
Fifth course
Alligator and crawfish gumbo
Sixth course
Sweet potato pie
Theme: How to Eat Like a China(wo)man
First Course
Beet, Kale, and Yam chips
Second Course
Chicken and ginger congee
Third Course
Noodles in sweet soybean sauce
Fourth Course
Ginger scallion tripe. Chicken feet.
Fifth Course
Egg drop soup
Sixth Course
Chilled Red bean soup dessert