Between Earth and Falling Leaves - Dessert Tasting Party
大地与落叶之间 - 下午茶品鉴会
Time | 时间: 2019.11.10（周日） 3-6 pm
Location | 地点: Fou Gallery, 410 Jefferson Avenue, #1, Brooklyn, New York, NY 11221
Pastry Chef | 甜品师: Tiffany Bryant
Program Coordinator | 活动策划人：Feiran Lyu 吕斐然
Ticket per Tasting | 与会费用：$40
Maximum number of participants | 人数限额：30
New York - Fou Gallery is delighted to invite you to our 3-course dessert tasting party Between Earth and Falling Leaves on Sunday, November 10 designed by pastry chef Tiffany Bryant. During the event, each guest will have the chance to taste three courses paired with a specially designed drink. Tiffany will also share her philosophy and inspirations behind each of the courses. The tasting party will take place in the environment of Michael Eade's exhibition past is present is future, in which the works by Eade and the taste of specially picked fall flavors complement each other. Let’s enjoy nature’s offer and celebrate the rustic spirit of fall.
“Natural,” “Healthy,” and “Rustic” are Tiffany’s main ideas for designing the menu. The ingredients she chose are seasonal with the emphasis of natural fall flavors. The coming of autumn signals a return to cozy rusticity and a remembrance of the beauty of nature. Tiffany Bryant’s desserts are similarly in touch with the environment, utilizing natural ingredients to capture a genuine essence of the earth. She aims to evoke Michael Eade’s naturalistic and irreverent work by celebrating refreshing representations of the fall season, served and enjoyed communally.
纽约 - 否画廊荣幸邀请您参加11月10日（周日）的秋日下午茶“大地与落叶之间”，跟随甜品师蒂芙尼·布莱恩特的三道甜品体验秋季食材的质朴之味。活动中，每人都将品尝三道甜品配以特制饮品，根据主厨的分享交流食物创作的概念和灵感。活动将在迈克尔·伊德的展览《刹那》环境中举办，迈克尔·伊德作品和Tiffany以作品为灵感特别设计的秋季之味将相映成趣。让我们一起共享大自然的恩惠感受秋季质朴的味道。
在蒂芙尼的食物哲学中，食物取材多来自纯天然时令食材，汲取食物中自然质朴的甜味，配以新鲜食材的秋日气味。秋季带来了大自然的舒适与质朴，给人以美的怀旧感。蒂芙尼·布莱恩特的甜品设计从其所处环境、自然中汲取灵感，使用当季食材和色彩呈现自然界最真诚质朴之味。本次的甜品设计致力于呼应迈克尔·伊德作品中对于秋季的描绘，三道甜品将分别以“共享”形式呈现以供分享、齐乐融融。
Tasting Menu 赏味菜单
“Egg Tempera” Meringue Cookies
“蛋彩” 蛋糖脆皮酥饼
Safflower & Orange Blossom
红花 & 橙花
The safflower and orange meringue cookies are inspired by the medium Eade uses in his paintings -- egg tempera. While egg tempera is a medium based in egg yolk, meringue is created from egg whites to develop into a delicately sweet, melt in your mouth cookie. This cookie is decorated with orange and blue microflowers to evoke the palette of Eade’s most recent work.
这道甜品的灵感来自于艺术季迈克尔·伊德绘画时所使用的媒材--蛋彩。蛋彩是由蛋黄或蛋清调和而成的颜料，蛋糖酥饼的也是由蛋清制成的口感纤弱、易融于口中的一种糕饼。甜点师将用橙色和蓝色的小花装点摆盘以配合伊德作品的色调。
Micheal Eade. Methuselah, 2019. Egg tempera, raised 23k gold leaf, raised aluminum and copper leaf on canvas, 60 x 36 inches. ©Michael Eade, courtesy Fou Gallery
Eggs in a Nest
巢中之卵
Dango mochi “eggs”, caramelized white chocolate bark, shredded halva
团子麻薯 “蛋”, 焦糖白巧克力“树皮”, 芝麻蜜饼碎
Eggs in a Nest parallels Eade’s works of ceramic trees as vessels for flower arrangements. Much like the ceramic tree segments, the halva “nest” serves as a mode to present another object that represents vitality, in this case, bird’s eggs. The wisps of the halva “twigs” reflect Eade’s delicate use of lines. Caramelized white chocolate “bark” is also featured as an ode to Eade’s use of trees.
“巢中之卵”与伊德的陶瓷作品以及陶瓷花瓶中的花艺相配合。就如同陶瓷作品所表现的树段和生命，以芝麻蜜饼碎制成的“鸟巢”以及其中待破壳的蛋从另一个角度来诠释生命力。树枝状蜜饼碎呼应伊德作品中细腻的线条，焦糖白巧克力“树皮”也是一首致敬伊德的数的送个颂歌。
Michael Eade, Sunset and Gilded Nurse Log, 2017. Egg tempera, raised 22k gold leaf, raised copper and aluminum leaf on wood panel, 11.5 x 48 inches. ©Michael Eade, courtesy Fou Gallery
A Change of Season
更迭之季
Turmeric persimmon cake with brown butter maple ginger frosting
姜黄柿子蛋糕配以焦化奶油及枫糖姜霜
The tumeric persimmon cake is named after Eade’s work that captures autumn in its entirety. This cake celebrates a “change of season” with seasonal produce including persimmon, ginger, and maple syrup, and is decorated with fall-forward botanicals. Added turmeric, this cake brings warmth to your stomach and to this season.
姜黄柿子蛋糕来源于伊德作品对秋天的完美诠释。这道蛋糕通过当季食材--柿子、姜和枫糖并配以秋季植物装饰来赞颂季节之更迭。加之姜黄，这款蛋糕将温暖你的胃和整个秋天。
Micheal Eade. Change of Season, no.2, 2016. Egg tempera on canvas, 36 x 36 inches. ©Michael Eade, courtesy Fou Gallery
Drink Menu 饮品单
Iced Rooibos Tea
冰镇路易波士茶
An earthy and healthy fermented herbal tea that brings fall sentiments.
充满大地气息的南非发酵无咖啡因红茶给人带来秋季的特有意味
Pastry Chef: Tiffany Bryant | 甜品师：蒂芙尼·布莱恩特
Tiffany Bryant received her bachelor’s degree in Food Studies and Public Health at New York University, working in catering, culinary education, events, and restaurant cooking. She graduated in May 2019, and has moved on to work under Melisser Weller, a seasoned baker known for her skillful approach to making simple and delicious bread and viennoiserie. She is also the personal assistant to Kia Damon, the culinary director of the women-in-food focused magazine Cherry Bombe. Tiffany aspires to be a food thinker and uses her work to explore the exchange of culture and ideas of in-betweenness within identity.
毕业于纽约大学食物研究与公共健康专业，现工作于饮食服务、饮食教育、活动和餐厅烹饪领域。自2019年5月从纽约大学毕业后跟随面包师Melisse Weller（美食杂志Cherry Bomb烹饪指导Kia Damon私人助理，专长制作简单美味的面包和维也纳式甜品）制作糕点。Tiffany致力于成为一名食物思想家，并以食物为媒介探索文化交流和文化身份的问题。
