For 2 weekends only! July 2015 prepare to indulge with our latest dining event. We have collaborated with Italian Chef Stefano De Costanzo who will combine his passion, creativity and delectable pastry techniques with his experience of working with Giorgio Locatelli and Gordon Ramsay to bring you a sensual and sensory 6 course dining extravaganza. Dive in with a strawberry and tomato gaspacho and finish with taking a bite of Sophia’s lips.
Vegetarian and pescatarian options available, please note your dietary requirements in the comments box of registration form below.
chicken liver pate with cherry jelly, kirsch spheres & bitter almond crumble
strawberry, tomato and bazil gazpacho, marinated prawns, cucumber foam, balsamic pearls & garlic ice cream
peaches, almonds, lemon & seabass
braised veal cheek terrine, chocolate millefeuille, frais de bois & cherries
Pick me up
gorgonzola & ricotta cheese praline, hazelnut, blackcurrant & elderflower
whipped Tonka & milk chocolate ganache, soft salt caramel filling, strawberry and rasberry lipstick, white chocolate crumble, coconut air
Over the course of developing Kitchen Theory’s conceptual dining events, we have been very fortunate to collaborate with some exciting, highly creative, highly skilled and ever so interesting people; and our next collaborator Chef Stefano De Costanzo definitely ticks all these boxes. Aside from just his genuine passion and creativity, the Italian born chef brings a meticulous expertise to his desserts; and his CV includes working with Giorgio Locatelli and Gordon Ramsay.
Stefano’s creativity, culinary flair and slight eccentricity led to a very quick rapport being developed between himself and Kitchen Theory founder Jozef Youssef, and so for the last 9 months Stefano has acted as Kitchen Theory’s Pastry Chef consultant, and has developed the dessert for our current Synaesthesia menu (as well working with Jozef on our upcoming México menu due to launch in September).
Earlier this year Stefano had expressed his desire to create a dessert based dining concept, which would draw on traditional and modernist pastry techniques and ingredients, used in both savoury and sweet dishes on the menu. This is the kind of challenge we like…
So both Jozef and Stefano began looking at how they could bring this to life. The first question was; how does all this come together? Other than developing great flavours and dishes, how can we bring these dishes to life and take our guests on a sensory gastronomic journey through this multi-course pastry inspired menu?
It didn’t take long for the concept of sensuality to come about. Desserts are of the most sensual of dishes, and sensuality is closely linked with food and the senses. In fact other than dining, its hard to think of an activity which engages all our senses quite like sexual and sensual interactions with another person. In fact this definition of sensuality captures the sentiment perfectly.. “Sensuality is, in essence, how in tune you are with your senses. Do you notice smells, textures, sounds? How sensual you are plays a key role not only in your sex life but in your overall ability to derive pleasure from life as a whole”
Now given Stefano’s Italian background, and how well connected Italy is with the concept of sensuality, this just had to become the filter through which we explored the concept.
“A pure, unadulterated lust for life is what Italy exports best to the rest of the world. The Italians gave us the Renaissance, then followed that up with the world’s finest cars, women and cuisine – all of which pleasures are linked. Ferraris demand a beauteous co-driver, while the curves of Sophia Loren, Gina Lollobrigida, Claudia Cardinale and Monica Bellucci suggest both an Alfa Romeo’s flanks and a spot of peasant cuisine. When the Naples-born Loren was asked the secret of her figure, she replied: “Everything you see, I owe to spaghetti.” No wonder Italy became the first country to ban size-zero models in 2006: this is a nation that worships food, flesh and sensuality“. Telegraph
So for two weeks only in July 2015; Kitchen Theory will be opening up ‘Sensualità by Kitchen Theory’ – in which Chef Stefano will be showing his culinary talents to the world and taking our guests on gastronomic journey with his beautiful, sensual, multi-sensory 6 course tasting menu.
Dinners will be hosted July 9,10,11 and 17,18 – 2015 at Maida Hill Place
Lunches will be hosted July 11 and 18 – 2015
6 Course dinner: £65
6 Course dinner + pre-drink (prosecco/cocktail) and pairing: £105
3 Course lunch: £32
3 Course lunch + pre-drink (prosecco/cocktail) and pairing: £54