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On This Day—November 26, 2014: Chef Tab Tricolore to collaborate with artists on PMoCA 2015 installation

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Tab Tricolore: "You have to offer an extraordinary culinary experience or else Animals will not dine at your restaurant."Celebrity Chef and award-winning author Tab Tricolore will collaborate with a group of artists on the Park Museum of Contemporary Art’s 2015 installation.

Aulikki Norsu, president of PMoCA’s board of directors, confirmed the collaboration between the museum and the controversial chef in a statement released this morning.

“We are pleased to announce that renowned Park Chef Tab Tricolore will serve as creative director of our 2015 art installation. The chef will work closely with our in-house staff as well as with Park artists that he will select personally to craft what we anticipate will be a thought-provoking piece,” the statement reads.

The subject of the installation remains a “closely-guarded secret,” the statement said, but those close to Tricolore say it is safe to assume that it will be food-related.

“As you know, Tab is obsessed with food. He can barely be distracted; his mind is always going, he’s always working and reworking recipes, sourcing new ingredients, looking to other species for inspiration. He’s an artist, himself, and I can’t imagine that if he got involved in a ‘real’ art project, that it wouldn’t at least include food, if not be totally about food,” said his former saucier, Barry “Béarnaise” Burmilla.

Although a date has not been announced for the opening, the museum statement said it expected the installation to be ready by the Spring.

Civet calls for freeze on development of all food-related technology

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A.P. Civet

SCPCPGF president A.P. Civet called for a moratorium on food-related technology

In a bold move that is sure to spark controversy, the Society of Concerned Park Cultivators, Planters, Growers, and Farmers (SCPCPGF) has called for a moratorium on the development of all food-related technology.[pullquote]Peppi Orava spoke out of ignorance, and I’m here to say that ignorance will feed neither the stomach nor the spirit.—A.P. Civet, president, Society of Concerned Park Cultivators, Planters, Growers, and Farmers[/pullquote]

Society president A.P. Civet took to the airwaves this morning to announce that his members had voted unanimously last night to make the call for a temporary halt to the development of food-related technology and food-finding apps in particular.

The hastily-arranged vote came in response to remarks made yesterday by Peppi Orava, president of SINCAP Technologies, the company that released the food-finding app Bulb Beacon last year.

As a guest on the Yannis Tavros radio show, Orava disputed the Society’s claims that her app encouraged Animals to abandon their natural ways of finding food.

“The SCPCPGF claims that our technologies are meant to displace the old ways. Quite the contrary. What we were aiming for—and what we’ve succeeded in doing—is allowing Animals to do what they do naturally, but without expending as much time and energy doing it,” she told Tavros.

Orava went on to say that she believed technology would enable Animals to become more efficient at finding food.

“But if we do discover a shortage of food, that is not the fault of the technology; it is the fault of the farming community. It is their job to provide for the needs of Park Animals.”

It was that last comment that so incensed Civet that he immediately arranged the SCPCPGF membership meeting that resulted in the call for a moratorium on food technology development.

Today, on the radio, Civet was unapologetic about his hasty response.

“We believe these technologies have a use, but they’ve been made available too soon. They set up expectations that can’t possibly be met by any food provider,” he said.

“There are so many factors that go into the cultivation, planting, and growing of foodstuffs. It’s as impossible to blame one group for shortages as it is to praise one group for bounty. Peppi Orava spoke out of ignorance, and I’m here to say that ignorance will feed neither the stomach nor the spirit.”

At last, Mikko Tiikeri’s light burns bright

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Chef Mikko Tikkeri

The Feeding Station: Mikko Tikkeri’s new restaurant showcases his talents

Once known primarily as Tab Tricolore’s main rival, Chef Mikko Tiikeri has come into his own with the opening of his new restaurant, The Feeding Station.

The restaurant, which had its soft opening in late October, welcomed the public for the first time on Thursday night. And what a welcome it was.

To begin with, the new establishment’s interior is stunning, in more ways than one. Last Spring, Tiikeri commissioned the services of Tagma Design, who not coincidentally had just completed Tricolore’s PurrBoy Café at The Park Museum.

The firm, which is known to do cutting edge interiors, went beyond expectations this time. And the results are heartstopping.

The new eatery boasts what Tiikeri calls a new concept for The Park: communal dining. What Tagma did with that concept is likely to give many an Animal pause, especially those who have experienced enforced domestication or come to The Park from a farm. In fact, it took this reviewer a few minutes, after experiencing “fight or flight” syndrome, to settle into the concept.

The bespoke tables span the width of the restaurant and each has thirteen holes carved out of it. It is into these holes that wait staff place bowls of Tiikeri’s fine fare for their diners’ pleasure. Yes, diners sit beside one another while they eat Tiikeri’s delicacies out of their own bowl only.

Tiikeri admits that the concept isn’t all his own and he’s quick to credit Tricolore with introducing The Park to the idea of Animals peacefully eating together. He does take credit for tweaking the idea, though, by stealing a little something from the domestic and industrial worlds.

“Some might say it’s not natural for us to eat in this way and I would agree with them, up to a point. But many of us are used to this, having lived elsewhere, in different circumstances. And there’s an argument to be made that our life here in The Park, with so many species co-existing, is not natural, either,” he says.

Still, Tiikeri understands that many Animals will not want to participate in his new venture. For that reason, The Feeding Station offers an extensive takeout menu, which the chef hopes will whet Animals’ appetites enough to get them to his tables.

With appetizers such as Mélange de Noix, Herbes Béarnaise, and Feuilles de Papier, and mains such as steaming hot Goulash Verde and Camión de Barro, it’s hard to believe it could fail.

One question remains, though, which this reviewer poses at the end of our interview: Just what is the idea behind the main course called “String Theory?”

Tiikeri’s eyes shine and his teeth glisten as he smiles.

“Enforced mastication,” he laughs.

The Feeding Station is open for dinner only, Monday to Sunday, 6:30 until midnight. Reservations are recommended.

Chef Tab Tricolore to collaborate with artists on PMoCA 2015 installation

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Tab Tricolore: "You have to offer an extraordinary culinary experience or else Animals will not dine at your restaurant."

Chef Tab Tricolore to collaborate on PMoCA art installation

Celebrity Chef and award-winning author Tab Tricolore will collaborate with a group of artists on the Park Museum of Contemporary Art’s 2015 installation.

Aulikki Norsu, president of PMoCA’s board of directors, confirmed the collaboration between the museum and the controversial chef in a statement released this morning.

“We are pleased to announce that renowned Park Chef Tab Tricolore will serve as creative director of our 2015 art installation. The chef will work closely with our in-house staff as well as with Park artists that he will select personally to craft what we anticipate will be a thought-provoking piece,” the statement reads.

The subject of the installation remains a “closely-guarded secret,” the statement said, but those close to Tricolore say it is safe to assume that it will be food-related.

“As you know, Tab is obsessed with food. He can barely be distracted; his mind is always going, he’s always working and reworking recipes, sourcing new ingredients, looking to other species for inspiration. He’s an artist, himself, and I can’t imagine that if he got involved in a ‘real’ art project, that it wouldn’t at least include food, if not be totally about food,” said his former saucier, Barry “Béarnaise” Burmilla.

Although a date has not been announced for the opening, the museum statement said it expected the installation to be ready by the Spring.

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