scraps surf & turf
11 May 2018
mesclao has been a platform for us to explore our passion for design and food. scraps surf & turf, the upcoming mesclao event, has made us question the way we approach the dining experience. We're realizing how much we enjoy sharing food with friends and family and have been considering merging mesclao with Sunset Club – a student-run RISD group that admires the sun around Rhode Island.
While brainstorming for scraps surf & turf we decided to get natural ingredients from their source and create local cuisine. We reached out to Dave Gracer, renowned entomophagist, to teach us about edible insects, mushrooms, and seafood.
Thanks to Dave we've been exploring recipes with grasshopper, dragonfly, invasive crabs, and periwinkle: the scraps of the Earth we rarely consider eating, but should.
The following are some pictures of our R & D for the next iteration of mesclao. Stay tuned!
LOVE,
Maria + Danny
Dave! Please make sure to look at his work here and watch him on the Colbert Report here! He's been an incredible resource in our adventures with mesclao's new chapter.
Fresh shrimp, right from Newport's tidal pools.
Harvesting kelp (for drying and making broths), periwinkles (for broths and escargot-like dishes), and Asian shore crabs (an invasive species to New England.
Raw ingredients, sourced from meadows in Cranston and tidal pools in Newport and Jamestown.
Experimenting w/ Asian shore crabs and kelp broth.
spiced Asian shore crab (left) periwinkle, crab, kelp broth (right)