Around the World

April 7–8, 2024 · 7 courses

the table, before anyone sat down

// the planning

“a celebration of spring — joyous, bright, warm. goodbye winter (you will be missed, right?)”
— from the menu card

the menu got planned country by country — one index card each for Japan, India, China, USA, and Spain, plus an intermission and a French finish, taped up in the kitchen until everything was locked in.

Index cards taped up under a kitchen shelf, one per country, with handwritten ingredient and dish notes for the dinner.

the kitchen wall, a few days out

A bowl of miso soup with butternut squash, plated on a linen tablecloth surrounded by purple daisies.

japan.

COURSE 01 — JAPAN

Miso Soup with Butternut Squash

A marinated paneer slider stacked with tomato on toasted bread, plated on a small ceramic tray.

india.

COURSE 02 — INDIA

Marinated Paneer Sliders

A blue bowl of spicy black pepper and lemon tofu on a linen tablecloth.

china.

COURSE 03 — CHINA

Spicy Black Pepper & Lemon Tofu

A roasted red pepper grilled cheese sandwich cut in half on a blue plate with a tomato reduction, next to a Blue Moon beer.

usa.

COURSE 04 — USA

Roasted Red Pepper Grilled Cheese, Tomato Reduction

A white bowl of Spanish rice on a linen tablecloth surrounded by daisies.

spain.

COURSE 05 — SPAIN

Spanish Rice

A steamed, salted orange slice served on a small illustrated plate.

an intermission.

COURSE 06 — AN INTERMISSION

Steamed, Salted Orange

A crème brûlée with a raspberry on top, served with a glass of dessert wine.

france.

COURSE 07 — FRANCE

Crème Brûlée

i don’t like it toasted, sry (closing note, straight off the card)

// the rest of the roll