FAMILY ALBUM
A multy-sensory culinary experience. Concept, music and recipes by ADELE MADAU
Relax, get your mind, your ears, and your taste buds ready
to join us for the first multy-sensory
DINNER CONCERT FOR FLAVORS AND SOUNDS
April 9th, 2015, 7pm.
On the Top Floor at 140 Beekman Street in Manhattan, hosted by VBAR SEAPORT
this supper club brings you -for the first time in NYC- the power of sound and taste of Sardinian cuisine
Family Album - concept, music and recipes by ADELE MADAU,
is the first of a series of multi-sensory culinary events by Umanism
Scroll below for menu, price and additional details, and to RSVP.
Thirty guests total.
The CONCERT FOR FLAVORS AND SOUNDS, a concept created in 2006 by Adele Madau, offers a unique combination of gourmet tasting and live music, a soundtrack composed to enhance the uniqueness of each course. The dining event provides an ambience where flavors, aromas, sounds, and food are served in a way to evoke feelings, emotions, stories, images and memories for all to experience. Live music pieces, mixing electric violin, vocals, and other harmonics are the added flavors to. Traditional Sardinian dishes blend into the soundscapes with delicate and aromatic flavors, strengthening the evocative process and stimulating your senses.
MENU*
Antipasto
"Carnival in Cagliari"
“Pizzetta” of puff pastry filled with chopped goby, shrimp and anchovy paste
music: improvisation for violin, vocals, rolling pin
dish inspired by the cuisine of my aunt Ines
Primo
"Summer in Costa Rey"
"Malloreddus”(Sardinian durum-wheat pasta) with tomato sauce and seafood
music: improvisation for violin, sieve for flour, sampler, lobster claws
dish inspired by the cuisine of my father and my godmother
Secondo
"The Gold of Cabras"
Slice of mullet wrapped in lemon leaves on a bed of "carasau" bread and “bottarga”
music: improvisation for violin, sticks, Sardinian bread, water, sampler
dish inspired by the cuisine of my grandparents
Dessert
“Pappai Biancu”
Milk pudding with lemon flavor and walnuts
concert dinner $75.00 (wine, water, tax, tip included)
* vegan or allergy menus upon request
" I'm a musician and performer. I play violin , laptop and amplified object. I'm composer too and I created music for contemporary dance. I'm also cooker. Since 2006 I created a new format of performance that joints cuisine and music with the goal of stimulated the 5 sense of the host at the same time. I proposed this kind of sensorial dinner in my house in Italy and now in my art studio in Barcelona. I like travel, fine food, good wine and home made beer. I travel a lot because of my work of musician. I'm from sardinia and I was living in Italy still 2008. After I went to Spain and I travelled to all Europe, and also to China, India, Taiwan, Cuba, Mexico. In this travels I love taste many exotic and tradicional food and I also like walk in the food market. This experiences inspire me to created new recipes and to compose a music for every dish inspirated by the recipe. In my sensorial Dinners the hosts have to eat in silence paying attention to food’s taste, smells and to the sounds of ambience."
"But when from a long-distant past nothing subsists, after the people are dead, after the things are broken and scattered, taste and smell alone, more fragile but more enduring, more unsubstantial, more persistent, more faithful, remain poised a long time, like souls, remembering, waiting, hoping, amid the ruins of all the rest; and bear unflinchingly, in the tiny and almost impalpable drop of their essence, the vast structure of recollection"
