The Guest's ShadowChinese New Years Salad, Daal, Thai Eggplant and ChaosA couple of nights before leaving for Sweden, I made this…well, what we would call (probably slightly abusing the term), smorgasbord.Sep 14, 2022Sep 14, 2022
The Guest's ShadowBoiled Orange Cake…. and some thoughts on mimicryThe Guest’s Shadow is a project concerned with imitation in a number of ways, aside from the central activity of making illusions of food…Aug 28, 2022Aug 28, 2022
The Guest's ShadowKaya from Parkdale’s Kale SaladI write today from one of my favourite cities in the world, Stockholm.Aug 24, 2022Aug 24, 2022
The Guest's ShadowThe Guest’s Shadow visits Grange ParkSpecial thanks to Mary and Eva Mahovsky, as well as Mahsa Hosseini Naghavi for all their work on this night. Eva has helped set up, run…Aug 24, 2022Aug 24, 2022
The Guest's ShadowBrilliant Green Parsley Fennel Seed Sauce / Dressing / Condiment and a meditation on an ancient…For this recipe I used my mortar and pestle — one of my most used kitchen tools. Mine primarily sees coriander, cumin, and szechuan pepper…Aug 18, 2022Aug 18, 2022
The Guest's ShadowRhubarb ImprovWhen I think of rhubarb, I think of it as a word spoken by extras in crowd scenes in films, to simulate conversation: a kind of spoken…Aug 17, 2022Aug 17, 2022
The Guest's ShadowAndrea from Vancouver’s Watergate saladAndrea Nunes’ Watergate SaladAug 15, 2022Aug 15, 2022