O que Há
POP UP
For a week, from Monday to Sunday, I had the opportunity to cook a series of dishes I developed based on the recipes from the book “Cook with What You Have.”
To guide me and help decide what to cook each day, I asked myself: What would I like to eat if I were the one walking into this space for lunch? Cooking what excites me — even if that means taking more risks and potentially making a few mistakes — brought me into the kitchen each day with motivation, and I believe that contributed to better results.
In terms of ingredients, the choices focused on plant-based, organic foods — preferably whole, unprocessed, and seasonal. Things like legumes, mushrooms, greens, plenty of root vegetables, citrus, and nuts, using fruit as a natural sweetener.
I was also able to keep waste to a minimum — by using mostly whole, unpackaged ingredients bought in bulk, and by composting all parts of the food that weren’t included in the recipes.
Cooking and visual arts remain in conversation.
I had the opportunity to exhibit some paintings that had never been shown before.
Several of them are inspired by cabbage and the movement I find in its form — which ended up aligning beautifully with the menu, where cabbage was a constant presence. After all, it’s one of the most iconic seasonal ingredients.
There was cabbage in the soup, the salad, the kimchi, the purée, the pesto, and the wrap... The only thing missing was a guest appearance in a dessert.
