June 2014 Multisensory Dinner in Swampscott
The multisensory dinner in Swampscott, MA took place in June. Because the location was right on the coast, I designed the entire experience around the sea; specifically, I imagiend a trip to the bottom of the sea and back, conveyed through the food, lighting, aroma, and music.
Instead of a traditional menu, I designed a menu without words, with only symbols to evoke the feeling of each course. The background color for each course in the menu reflects the depth at which the participants are currently (and metaphorically) located.
The color of the dining room was also altered to complement the time of the day and the meaning of the courses.
First course: Beach
The driftwood plate and breadcrumb "sand", together with lulling bossa nova music, reinforces the idea of beach.
Second course: Mystery
A descent into the unknown. The diners are presented with an opaque soup, some exploration underneath reveals bits of hidden seafood and mushrooms. Kyoto by Nest adds to the sense of mystery and reinforces the Asian flavors in the dish.
Third course: Adversity
The diner must attack the whole tentacle with knife and fork. The spicy flavor adds to the challenge. Music by Ciudad Baigón builds tension.
Fourth course: Plenty
A plethora of small plates accomplanied by symphonic music reflects the richness and diversity of the sea floor. Each diner is given four of the same dish and the diners must collectively barter such that everyone gets to try all the dishes.
Fifth course: bubbles
Fizzy carbonated grapes pops in the mouth, accompanied by refreshing grapefruit sorbet and hoemmade rosemary soda. Sparkling music by Lullatone, full of quick ascenting notes, gives the feeling of drifting upwards.
Sixth course: Moonlight
Like the moon over the sea, the pale almond verbena panna cotta is reflected in the pool of velvety blueberry sauce. An elegant aria sang by a countertenor adds to the feeling of otherwordliness and meditation.
Seventh course: Home
Finally, the dinners come home to the sound of crackling fire and lively jazz, for a comforting dish of cinnamon peach dumplings. The sea salt in the caramel sauce recaps the night's marine adventures.
*** I would like to thank the Peabody Essex Museum for giving me the opportunity to design the experience, and The Catered Affair for such an excellent job in carrying my vision to fruition.