CORNUCOPIA

SERES and Foodscapes come together to bring you this unique dining experience that aims to inspire action, discussion and thought in the progressive Chicago North Side space the Rib Cage.

A multi-course interactive storytelling feast with corn as the featured ingredient under the roof of The Rib Cage. We follow the route of corn from seed to table and discuss the journey it takes and the impact this journey has on the world.

Plus video screenings of Project SERES youth leaders in Central America

SMALL PLATES

IMLI POPCORN - Tamarind popcorn

IZQUITL - Warm corn salad with garlic lime aioli, cotija cheese, cilantro and smoked chile pequin powder

GREEN GAZPACHO & SWEET CORN GLASS CHIP

PUFFED CORN BHEL PURI - Puffed corn tossed with mint chutney, green mango, purple potato and sweet tamarind served in a Gujrati newspaper

BLUE CORN HUITLACOCHE QUESADILLA - Hand made blue corn tortillas hug the corn fungus known as huitlacoche along with melted chihuahua cheese served with Soul Cocina salsa

POZOLE VERDE - This classic Mexican slow cooked hominy stew is tinted green from roasted tomatillos, serrano chiles and braised greens

HUSHPUPPIES & MALA SAUCE - Hot corn kernel fritters with a numbing chile and sichuan peppercorn sauce

CHEESY SOFRITO SHRIMP N GRITS - Garlicy prawns sauteed with simmered peppers and tomatoes over stone ground grits cooked in a cauldron with milk and cheese.

SALT CARAMEL AND CORN CREME BRULEE

Suggested donation of fifty to one hundred dollars to go towards the food sovereignty work of SERES and Foodscapes in Central America. 

About the hosts and their passions...

~~~~~~~~~
The Rib Cage
http://theribcage.net/
the ribcage is a social playground, home to an intentional community. we are growing a compassionate, creative safe space. we do not exist in a vacuum; our efforts here are only one method for building the just and beautiful society we would like to see in the world. we expect our community to:

practice radical consent - ask first!
listen
foster communication
cultivate honest relationships
follow through and learn from mistakes
interrupt oppressive dynamics
try to understand how power and privilege work in our lives
grow aware of our boundaries and push open our minds~~~~~~~
make yummy foodz
the ribcage is a sometimes-public and sometimes-private space; navigate our home with empathy.


~~~~~~~~~
Project SERES
www.projectseres.org
SERES mission is to create a new generation of future makers, supporting the emergence of local leaders by educating and empowering young people to launch and lead environmentally sound programs. SERES work seeks to create impact by empowering vulnerable communities to address our most critical issues starting with the least likely source: the youth. As the voices of the future who will be left with a legacy of unresolved environmental, social and economic problems, SERES recognizes that engaging with and involving this generation is essential in the development of smart solutions that lead us towards healthy, thriving and sustainable societies.
SERES current focus is on youth and young adults in Guatemala and El Salvador, where there are 15 million people – more than 60% of the population – aged under 30 years of age. Our goal is to harvest this untapped potential and use it to create positive change for good.


~~~~~~~~~
Foodscapes
www.soulcocina.com
Foodscapes is a project that explores the journey of ingredients from seed to table by young leaders across the Americas. The journey is documented in live space through creative expression at events and within workshops using culinary arts, storytelling, dance, music and theatre. The journey will also be documented in virtual space through creative expression on-line via a web-series using video, photography, poetry, sound and more. We also record snippets of the sounds created on the journey (tractors, train rides, sizzle of oil on the grill, slapping of tortillas against palms...) to use as the sound samples to build the musical score/audio collage.

Have questions about Foodscapes or SERES?
Contact Roger@SoulCocina.com

Any food leftovers will be donated to Pilsen Food Not Bombs 

Armadillo

Lo siento mucho Pachamama.  I am sorry Mother earth.  I was exploring the central market of Antigua, looking for new ingredients that I had never cooked with before.

Like pacaya which I saw growing in the potential future home of the SERES center and finca.

At the same finca I also discovered an hoja santa plant.  I didn't realise what it was until Gregorio, one of our friends from IMAP called it to my attention.

I use hoja santa in my mole pipian (a recipe I got from a friend from Puebla, Mexico) along with radish leaf, pumpkin seeds and green chiles.  All of these ingredients are readily available in Guatemala.

So I found picaya at the market.

And used it in a beet and orange salad.

Another new ingredient, for me, that I found at the market is the Caimito.  I tried this once in Maui where it is called star apple fruit.  In Vietnam it is called "mother's milk"


It is too late in the season for loroco, but I did get to make pupusas with loroco last time I was in Guatemala.

 As I was leaving the market in Antigua, I came across a woman cutting up a cooked armadillo.  This was definitely a new ingredient for me.  I had never eaten or cooked armadillo.

 I prepared the armadillo in a red chile - pumpkin seed sauce.  I fried the armadillo meat in it's own fat and added plenty of lime, onion and chile.  Like sisig, then I simmered it in the sauce.

 There was talk at the meal I prepared that armadillos may be endangered.  After some research, I discovered that although most armadillos are not officially endangered, many species are considered threatened.

The pink fairy armadillo is endangered.  It lives in central Argentina and is the smallest of all armadillo species.

The giant armadillo is a threatened species.

Although I am not sure what species of armadillo I bought, I am pretty sure it was not the giant armadillo or the pink fairy, based on it's size and the fact that giant armadillos habitat regions South of Guatemala and fairy armadillos are only in Argentina.

Pumas and Jaguars also eat armadillos in Guatemala, and apparently so do Catholics in Nicaragua during lent.

But even if the species of Armadillo that I bought is not endangered, some of it's predators are endangered, like the Jaguar.  So by eating the armadillo we may be competing with the Jaguar.

I am sorry Pachamama.  My ignorance does not make it ok.  I will be more conscience of the effects that my eating and cooking habits have on you from now on.

I may follow the route of the armadillo in one of my foodscapes projects.  Or maybe the Iguana.

I absolutely love this song and the Armadillo Project

Chocolate Odyssey

Foodscapes and SERES invite you to experience

A Chocolate Odyssey

---

JANUARY 29 6:30pm

The Posner Center

1031 33rd Street 

Denver, Co 80205

RESERVE TICKETS HERE

For the first time ever, SERES and Foodscapes come together to bring you this unique dining experience that aims to inspire action, discussion and thought.

Come and join us for a sensory journey of cacao that will inspire discussion, action and thought on the issues of food and culture.  

Chef Roger Feely of Soul Cocina will create a multi-course meal using chocolate as the ingredient in focus.  This event at the Posner Center is the launch of the new Soul Cocina project called Foodscapes.

---

MENU

Crispy Cumin Cacao Garbanzo Beans

Red Beet Fritters • Oaxacan Mole • Confetti Squash • Radish Leaf Rice

Dark Chocolate Almond Pot De Creme • Persimmon • Pommegranate

Hand Made Little Take Home Chocolates

---

About the hosts and their passions...

Foodscapes is a project that explores the journey of ingredients from seed to table. The journey is documented in live space through creative expression at events and within workshops using culinary arts, storytelling, dance, music and theatre. The journey will also be documented in virtual space through creative expression on-line via a web-series using video, photography, poetry, sound and more. We also record snippets of the sounds created on the journey (tractors, train rides, sizzle of oil on the grill, slapping of tortillas against palms...) to use as the sound samples to build the musical score/audio collage.

~~~~~~~~~

SERES mission is to create a new generation of future makers, supporting the emergence of local leaders by educating and empowering young people to launch and lead environmentally sound programs. SERES work seeks to create impact by empowering vulnerable communities to address our most critical issues starting with the least likely source: the youth. As the voices of the future who will be left with a legacy of unresolved environmental, social and economic problems, SERES recognizes that engaging with and involving this generation is essential in the development of smart solutions that lead us towards healthy, thriving and sustainable societies.

SERES current focus is on youth and young adults in Guatemala and El Salvador, where there are 15 million people – more than 60% of the population – aged under 30 years of age. Our goal is to harvest this untapped potential and use it to create positive change for good.

~~~~~~~~~

Have questions about A Chocolate Odyssey? Contact Soul Cocina

Behind the scenes of a Soul Cocina pop up

Baylando Records

Take a ride on that google bus


Two Santero cuts from Baylando Records:

The first jam features Boogat

The second jam is Santero on a Champeta beat.

purple 7" vinyl out now

Favi and P.E.A.C.E. on that Blood Money riddim

And check out Hector Guerra on the Blood Money riddim too with Sister Eyerie

BAYLANDO RECORDS

beats by El Kool Kyle and co.