This summer, progressive chef Karlos Ponte Maldonado will visit Silo for a one-off collaborative dinner. Serving a carefully crafted tasting menu, the evening will showcase the innovative concepts behind both Silo , the UK’s first zero-waste restaurant and Restaurant Taller , the Venezuelan gourmet restaurant in Copenhagen.
In Denmark, Restaurant Taller’s menu is based on Venezuelan cuisine with its diverse range of flavours, due to the country’s varied landscape of Caribbean shores, dense Amazonian jungle, vast grassy plains and towering Andes. For this exclusive event, however, Karlos will work collaboratively with Silo founder Doug McMaster and Head Chef Dan Gibeon to create an inventive eight-course menu drawing on the inspirations shared by both renowned restaurants.
By understanding sustainable tradition, innovation becomes natural Translated from the Spanish for “workshop”, the Taller kitchen is depicted as a creative space where craftsmanship and exploration abound, working with both new and traditional culinary techniques – an important practice that is at the core of both restaurants’ ideologies. Doug and his team go to huge efforts to steer clear of over-processed industrialised systems, turningvarieties of wheat into flour the original way using an on-site mill, as well as churning their ownbutter, producing almond milk, rolling oats and supporting a nose to tail ideology, using as much as of an animal as possible, out of respect for nature.
A menu has been created specially for this bespoke event, showcasing ingredients originally from Venezuela combined with the fresh produce sourced from around the UK or foraged by the Silo team. Karlos also brings Diplomatico Rum to the event, a carefully crafted sipping rum from Venezuela, widely recognized as one of the finest in the world, for guests to enjoy at a tasting demonstration before dinner.
Menu
Oyster, mango and angostura bitters (oysters, mango, ham oil, mirasol chilli oil, blood
orange and angostura bitters granite)
Corn arepa and caviar (flatbread made of corn, lardo, chicken stock and caviar)
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“Tribute to Sofrito” (fermented slow fried vegetables cream, grilled onions, tamarind pickled tomatoes, black garlic, crispy bell peppers, dry aji dulce and mañoco (dried yellow yuca)
“Pizca Andina” (Pommeanna glazed with duck stock, duck egg yolk and foamy sauce of milk, parsley and roasted spring onions)
“Yuca” (roasted cassava root, sour cassava root cream, brown butter, ancho chili and pine
“Langoustine and blood sausage” (rum steamed langoustine, Venezuelan blood sausage pure and tomato crisp
“Lamb and Guasacaca” (grilled lamb, lamb stock, grilled herb bouquet, and guasacaca sauce)
“Soursop and Avocado” (soursop sorbet, avocado cream, chamomile and lemon verbena crumble and summer herbs)
“Venezuelan Cocoa” (100% Cocoa ganache and frozen air, seasoned with seaweed, dry blackberries and pink pepper)