By Tim H. – Jan 4, 2016
After a tumultuous journey and some hiccups along the way, feuille food studio has finally slammed the wine bottle on its bow and set sail on this very first day of 2016. We catered an event of 18 guests; the day was as equally important for us just as for them as they celebrated their lifelong friendships at well past the age of fifty. The menu, as the host initially requested, was to be of simplicity and approachable for the elderly, insinuated spaghetti and meatballs. Feuille food lab took these ideas as the basis for the menu and evolved several versions just as a refinery would to the crude oil. And the result is a menu of “Not Spaghetti and Meatballs.” Here at feuille food lab, the food served has always had to be astray from the commonality and the norm; they are to play on our senses and promote an interactive relationships for the diners to be more intimately involved with their food. Often, the cutlery has the pleasure of first digging into the morsels before us and perhaps, by encouraging a hands-on experience, an altogether the combination of a third sensory organ redefines and adds depth to our dining experience.

Not Spaghetti and Meatballs, Spring 2016

Feuille Food Lab Elixir, tangerine oil, yogurt whey, chewy tapioca, cucumber

Roll-up Salad, smoked salmon, snow of lemon oil, crispy capers and the usual stuff that goes into the salad

It’s Thai Pudding, stir-fried pork and puffed rice

Not French Fries, foie spread and hopefully more

Soup, pea cluster and mackerel

Homemade Pita Bread, the reminiscent Greek flair

Blueberry and Onion, dessert of bubble gum, tea granita and crispy bread

Tea and Coffee