This pop-up dinner party, hosted in a unique, non-traditional location, embodies The Mash. In each city we visit, we bring together some of our favorite people around a common table to share cuisine crafted by Brooklyn Brewery Chef Andrew Gerson, paired with Brooklyn beer styles both familiar and rare.
For one night in Stockholm, Chef Andrew Gerson and New York artist Emilie Baltz collaborate to create a meal that investigates the energy of substance, from atom to man, through a multi-course meal that takes guests on a sensory journey through the halls of a former nuclear reactor.
Food is the energy of life; without it, we perish.
What happens when this basic material is transformed from a quantitative source of energy to a qualitative source?
The word energy derives from the Ancient Greek: energeia “activity, operation”, which possibly appears for the first time in the work of Aristotle in the 4th century BC. In contrast to the modern definition, energeia was a qualitative philosophical concept, broad enough to include ideas such as happiness and pleasure.
Join us on an adventure that provokes the boundaries of our relationship to this basic life force as we embark on a sensory journey through time and place, eating our way through the halls of a nuclear reactor, man’s benchmark in the creation, and destruction, of energy.
1. Crawfish boil
3. Apple and scallop crudo
4. Chicken & Egg
5. Shrimp and daikon radish
6. Lamb, ramp, asparagus
7. Rhubarb, strawberries, yogurt
We begin with SANITATION, THEN INTRODUCE the SPECIMEN Crawfish, Ham, Creole TO EXAMINE the atom Crudité, Pickled gel, Charcuterie OFFERING PROTECTION for the human Apple, Scallop crudo suggesting subtle REACTION Shrimp, Daikon, Grapefruit, Rye leading to DISSECTION Chicken and Egg RESULTING IN FISSION OR FUSION Lamb, Ramp, Asparagus LA BOMBA IS EXPLODING Rhubarb, Strawberries, Creme, Crumble.
Brooklyn Brewery Chef, Andrew Gerson, brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew demonstrates and represents Brewmaster Garrett Oliver's philosphoy on beer and food. Andrew is currently travelling his way around the States, collaborating with some of the country’s most innovative chefs, like Marcus Samuelson (NYC), Chris Sheppard of Houston’s Underbelly, from Sea Change in Minneapolis Jamie Malone, and Paco Roberts of NOLA’s Dinner Lab. During The Mash tour, Andrew has picked up new culinary ideas and shared his own from Stockholm to Las Vegas and everywhere in between, bringing you farm-to-table cuisine steeped in regional flavors, with a dash of Brooklyn fortitude sprinkled in for good measure.
Emilie Lucie Baltz is a French/American Artist and Food Experience Designer based in New York City and Paris, France. She creates eating experiences that provoke new connections within the 5 senses as a means of stimulating the individual and the collective. At the intersection of design, performance and the visual arts, Baltz’s work mirrors that of a chef in the kitchen, mixing ingredients of expression by blending photography, product and environment with the human senses to provoke new interpretations of individual and collective foodways. By using the eating experience as both lens and machine for cultural reflection and creation, Emilie works to reframes, requestion and remind us of the fundamental place food occupies in our life as a portal into both the primitive and the civilized.
Stay tuned for more details, including the menu.
”You get to have a 100% unique evening, never to be repeated again. You will meet new people, try new dishes, and enjoy a space never before dined in.” - Nashville, Nashville Guru