Aug 10 2013 19:00
Enterprise House 2 Tudor Grove, E9 7QL London
Back for a much anticipated summer session following three sold out nights in June, new dining pop-up Chef’s Playground returns to East London on Friday 9th and Saturday 10th August with two heady nights at relaxed 'home away from home', studio Gi. This time around Chef’s Playground have asked Le Cordon Bleu chef, Eran Tibi (Ottolenghi, Made in Camden) to conceive a new menu worthy of the constantly evolving and versatile space at studio Gi.
‘HANDS ON’ is a night where food turns its back on cutlery. Chef’s Playground & Eran Tibi will prepare a five course menu influenced by Eran’s Middle Eastern roots with each course named after how each dish is to be enjoyed. Guests should be ready to ‘lick & sip’, ‘look & dip’, ‘crunch’, ‘bite & drink’, ‘grab & nibble’ their way through the evening. The two night event is perfect for the studio’s open-plan kitchen that will act as the stage for Eran and his team. Chef’s Playground will also host a bar in the studio space with London Fields beers, Sacred Gin & Vodka cocktails and unique wines from Les Caves de Pyrene to complement proceedings. BAR CASH ONLY.
Tibi is a one man show in his own right. Expect big personality, a sense of theatre and beautiful execution. “Through HANDS ON we want to stimulate all the senses. It will be a noisy, vibrant and tasty couple of nights. We want everyone to get stuck in and have a good time” says Eran Tibi.
LICK & SIP
WATERMELON & RED BASIL GAZPACHO, FETA
LOOK & DIP
SWEET POTATO & MAPLE HUMMUS
CARDAMON & GREEN CHILLI DRIZZLE
HOMEMADE CHOLLA BREAD
SALMON TARTARE, BRIK PASTRY,
LIME & ORANGE BLOSSOM
BITE & DRINK
TUNISIAN FRICASSE, SLOW ROASTED
SHORT RIB & ERAN YOGHURT
GRAB & NIBBLE
CARAMEL & BUTTERED PINE NUTS
The mission of Chef’s Playground is to deliver food from hands that have been working in the industry at a high level but haven’t been given the spotlight of celebrity chefs.
Chef’s Playground is a pop-up dining experience/collaborative platform where talented chefs can showcase their gastronomic skills in changing locations.
We look for pop-up locations and partners to play with, invite a chef and challenge them to produce a menu with a style of service that suits the space hosting us. The word ‘playground’ refers to the fact that chefs are given an opportunity to break out of culinary restraints, cooking what they love and having fun with us for a night or two.
The menu, chef, style of service and location will keep changing. The only constant is great food and good vibes.