Going Dutch

[f8n_begorra]

I'm planning a dinner party that will be an homage to Dutch art  from Bosch to Mondrian (arbitrary, I know... it's my middle name. Actually, no, digression is my middle name, but I digress!) It'll take me months to prepare for it since I need to research the art, the ingredients, wines, beers and eating habits etc, but before I begin,  I'd value

Comments

[f8n_begorra]

I know I could count on you! Thanks! However, don't begin yet; there's a Dutch art director involved.

[f8n_begorra]

I wonder how Vermeer would set a table. (He was an innkeeper but I expect his wife did all the work!)

[f8n_begorra]

Thanks! I'm not sure how soon I can get to the city but I'll have a look. I'm not sure though how literal I want to be--Mondrian's images are so unique and powerful. The question for me is: What would Leeks A La Mondiran look like or taste like? How to abstract an abstraction in food?

BTW perhaps I could learn how to cook with you before then?

[quuf]

Don't know if you read Tom Wolfe's The Bonfire of the Vanities, but if I remember correctly, there's a scene in a trendy SoHo restaurant where one of the characters orders a dish that's inspired by Mondrian's "Broadway Boogie-Woogie". It amounts to a rather sparse but beautiful meal (I realize this is probably no help at all-sorry).

[f8n_begorra]

I've not read it, but will certainly do so now.

[f8n_begorra]

Now I'm intrigued and wonder what, for example, a dish inspired by a Van Gogh might look like.

Thanks

[quuf]

Terrine de l'oreille du fou, perhaps, or roast crows with corn on the cob.

*lol*

[mhgagnon]

For more ideas, you could check into dutch still life paintings. Opulent stuff.

[f8n_begorra]

Thanks. Will do!

[f8n_begorra]

That might be even more fun!