10 / Casa Antillón
el chico, Espacio Nueva Carolina, Madrid
“El patio del recreo”
November 2023, Supper Club
We committed our greatest culinary mischiefs in childhood. Each recess was an inexhaustible source of creativity where the rules of home were far away, rules we shamelessly broke by dipping fries in Coke and ignoring the scoldings that followed the game of bending forks.
We were interested in innocence as a vehicle for enhancing automatic thoughts and the destruction of rules as a creative opportunity to construct a deconstructed, distorted, and playful dinner.
Re-creation is the act of stopping and imagining without limits. Recess is a space and time that we have all experienced. It is a naive rehearsal to unlearn and detach from the established.
Taking childhood as the field of research for creation, designing the dinner from scratch with the art collective Casa Antillón.
We were interested in innocence as a vehicle for enhancing automatic thoughts and the destruction of rules as a creative opportunity to construct a deconstructed, distorted, and playful dinner.
Re-creation is the act of stopping and imagining without limits. Recess is a space and time that we have all experienced. It is a naive rehearsal to unlearn and detach from the established.
The menu
We are presented with a circular menu where the ingredients in the first course come back in different forms at dessert: potato, tomato, corn.
In each dish, we address a trauma or a key concept from Ivana's work, and we aim to highlight the ingredients and techniques found throughout Central to South America, spotlighting the places where the worship to the figure of Santiago is deeply rooted and practiced.
The installation
We pay an homage to the wonderful fact that the gallery space used to be a stable in XIXth Century Madrid and bring hay bales once again into the room.
All of Ivana’s equestrian references come together in the seating and lighting, with seating benches made from hay and table lamps that look like pink horseshoes that illuminate the whole scene.
The fabrics were also treated to resemble the painter’s pictoric technique, creating a gradient alongside the table and prickly pears centerpieces taken literally from the artwork into the table.
"These blue days and this sun of childhood" were the last verses of Antonio Machado. In them, he recalled the childhood garden, a place of the soul to which we turn seeking the warmth wrapped in the affectionate embrace of the past.
Menu:
Welcome: “Aluminum foil”: silver pao de queijo. “Fruit juice”: Vanilla vodka, green apple liqueur, grape juice, apricot syrup.
Starters: Potato chip, burnt corn paté, cocacola and chipotle syrup. Paired with “kid wine”, Déjalo que suba 37.5cl, Moscatel de Alejandría by Pequeños y Salvajes from Gredos.
Palate cleanser: shared green tea lollipops.
Activity: Colored chocolate crayons.
Mains: “No dessert without greens”: two dishes. Savory mushroom egg flan. Spinach cream, blanched peas, raw broccoli, fried brussel sprouts, collard greens, green chimichurri. Paired with the wine fountain. Two bags of wine hang from the ceiling: Salvajemente natural, Graciano y Tempranillo by Uva de Vida from Toledo. Piedra Luenga, Verdejo by Bodegas Robles from Montilla Moriles.
Escoffier’s soubise, spätzle, onions, pan grattato. Pomegranate caramelized chicory. Paired with Poiré Authentique, pear and apple cider by Eric Bordelet from Normandy.
Dessert: “The great cake”. Shared pavlova with black sesame cream and persimmon, handmade meringue drawings. Paired with “the cough syrup”, Tojak Eszencia, Furmint by Harslevelu from Hungary.
Set production: Casa Antillón, embroidery by @hilando__
Kitchen staff: Julia Walk
Photography: Cristina Góngora
Welcome: “Aluminum foil”: silver pao de queijo. “Fruit juice”: Vanilla vodka, green apple liqueur, grape juice, apricot syrup.
Starters: Potato chip, burnt corn paté, cocacola and chipotle syrup. Paired with “kid wine”, Déjalo que suba 37.5cl, Moscatel de Alejandría by Pequeños y Salvajes from Gredos.
Palate cleanser: shared green tea lollipops.
Activity: Colored chocolate crayons.
Mains: “No dessert without greens”: two dishes. Savory mushroom egg flan. Spinach cream, blanched peas, raw broccoli, fried brussel sprouts, collard greens, green chimichurri. Paired with the wine fountain. Two bags of wine hang from the ceiling: Salvajemente natural, Graciano y Tempranillo by Uva de Vida from Toledo. Piedra Luenga, Verdejo by Bodegas Robles from Montilla Moriles.
Escoffier’s soubise, spätzle, onions, pan grattato. Pomegranate caramelized chicory. Paired with Poiré Authentique, pear and apple cider by Eric Bordelet from Normandy.
Dessert: “The great cake”. Shared pavlova with black sesame cream and persimmon, handmade meringue drawings. Paired with “the cough syrup”, Tojak Eszencia, Furmint by Harslevelu from Hungary.
Set production: Casa Antillón, embroidery by @hilando__
Kitchen staff: Julia Walk
Photography: Cristina Góngora
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