A Restaurant Concept...

[David Drew]

I know I've plugged this idea in my immigration thread (s) and I have conversed with Flip about this cyber-restaurant concept... so this is a last attempt to see if anyone considers it a relatively good idea, or rather silly. Being now a resident of Ataturk it will be based there (in pixel form of course), probably in Abbaville. I thought it would make an excellent group project... of course not everybody here will be interested in culinary arts or even poetry but I envision something that will incorporate a broad range of topics; art, history, social customs and culture, literature...etc.

With Ataturk taking its foundational inspiration from Turkey and the near east as a geographical location we have an enormous amount of subject matter to draw in for interest... for example the Byzantine Empire. Did you know that this area was previously occupied by a conglomeration of Celtic tribes collectively called 'The Galatians'? It was to these people that the Apostle Paul directed his epistle (In the Bible).

This is but a taste of the possible potential, and I am sure we can weave the Berbers into our epic adventure somewhere. We might even say that a small percentage of the citizens of Ataturk are of 'Galatian' origin (Irish or otherwise - it is possible!)... and I was considering a name reflective of this for the 'restaurant' - something like 'GAELATAE' which sounds curiously like a Talossan term.

So, I thought a small page on the Kingdom of Talossa website with an image of 'GAELATAE RISTORANTE' - a brief description (a marvelous cosmopolitan destination for Talossa's intelligensia to wine and dine... situated at the crossroads of Abbavilla's high society...etc!). With a link to a discussion forum here; menu's, updates, recipes, reviews, comments.

Here is a link to a short article on Byzantine foods by By Professor Dimitrios Krallis, it gives a little taste of the exciting adventure for development in Talossan cuisine and culture:

www.helleniccomserve.com/byzantinemenu.html

Flip mentioned that Lord Hooligan could help with a specific web-page with various links to delight the palate of even the most scrutinizing intellectual. This indeed is a chance for Talossa to exhibit it's essential 'savoir faire' and 'esprit de corps' (please forgive me my French grammer!).

So, do any of you think we are going in the right direction, or shall I drop the notion and explore more practical ways to improve Talossa?

Regards...

D.

[Istefan Lorentzescu]

Sounds great love the whole concept, its easy to see that you have put a lot off work into this. I look forward to seeing this up and running. The lack of comments you have recieved to your other thread can probably put down to people focusing on the Election.

Good luck
Istefan

[Daniel Filan]

so this is a last attempt to see if anyone considers it a relatively good idea, or rather silly

You act as if the two aren't the same

[Vit Caçeir]

I'm going to be honest. When I first saw this thread I was kind of unsure. But after giving it a moment's thought, I feel this is a really, really good idea. Despite the fact that Taco Bell is amazing and Talossans could easily live off their Taquitos alone, this sort of concept could allow for an exchange of cuisine among the different cultures of Talossan citizens, and could even develop a uniquely Talossan flavour.

Instead of giving it an "imaginary location", though, wouldn't it be more practical to just define it as an "online restaurant", so to speak? At least until a bricks-and-mortar establishment can be secured in Abbavilla, at least.

A group project sounds good to me, if more people hop onto this, we can discuss a more specific groundwork of how to sort the whole thing out. No doubt the Cultural Ministry would probably play a hand in this, as well.

[Hooligan]

Mark me down, please, as someone who sadly hasn't had enough time lately to devote to this suggestion (explaining the fact that I haven't yet posted here) but who would surely stand in favour of it, support it, and help build it into a shining Talossan cultural beacon.

Just as we haven't yet actually seen the Talossan operas that Sir Cresti and I have written be performed, that doesn't mean we Talossans aren't ready for the stage when it calls. This project has that same feel, and when the dining room calls, I want a table by the window, please.

Hool

P.S. Speaking of projects with this same feel -- ahem -- hey Çelis, what ever happened to the Talossan Martial Arts Form?

[Sir C. M. Siervicül]

I think this is a cool idea too. I agree with Vitxalmour about making it more realistic and less imaginary. Like so much about Talossa - our claims are ambitious, but we try to make sure they all have a basis in reality. Along those lines, I think it'd be really neat if you tried actually preparing each item that goes on the menu. So that you know someone could order that item from you and you could deliver.

[David Drew]

Thank you all for support and positive comments. Obviously the starting point would be the restaurant, it's 'multi-ethnic' ambience and a menu. Items on the menu would have a definite cookability factor (ie: they are based upon actual recipes that can be replicated at home... or form the basis for a 'real' restaurants food production sheet.) But, I really want the menu to surpass itself... not just a list of foods but descriptive in the sense of being almost poetic, sensual, provocative, enticing, delightful, imaginative and inspirational. One famous culinary legend that I derive much inspiration from is Auguste Escoffier (Chef de Cuisine of the Savoy Hotel in the early parts of the 20th century - also known as the 'king of chefs and the chef of kings)... he was perhaps the first 'celebrity chef' and his influence extended well beyond the smoggy and blazing environment of the polished copper kitchens. His was a magical craft that incorporated and was involved in the whole of London and Parisian society... for example, the dessert 'Poire belle Helene' is a dessert made from pears poached in sugar syrup and served with vanilla ice, chocolate syrup, and crystallized violets. It was created around 1870 by chef Escoffier and named after the operetta La belle Hélène by Jacques Offenbach.

Anyway, I think I shall have the eastern wall of the restaurant decorated with a huge mural in the style of one of Henri Matisse's 'Morocco' paintings - and perhaps something akin to orthodox Russian monastic chanting for background music, solemn but deeply passionate, all in all a thought-provoking prelude to a night at the theater or opera. I also adore the notion of small 'finjaals' (thumb-cups) of delicately scented coffee... cardomom, orange, basil... to name but a few of the choices... served with equally extravagant desserts.

Thank you all again!

[Eðo Grischun]

Another great idea and another project I would love to help with. The nature is close to that of my own project, 'The Berber Cookbook'. I have carried out a lot of research regarding ancient Berber foods, if you need any info, please PM or email me.

[Owen Edwards]

I'll suggest the wine list!

[Eðo Grischun]

Jun 29, 2009 17:43:31 GMT -6 Owen Edwards said:

I'll suggest the wine list!

A menu of the finest Scotch would not go amiss

[Owen Edwards]

As long as some Connemara Peated can get on there too - the Irish have some fine tricks.

[Daniel Filan]

Don't forget some from the Barossa valley.

[Owen Edwards]

I'm afraid I usually find Barossas a bit overheated and overalcoholic. I mean, including some of the "big names". It's a taste thing, of course, and some Barossa goes very nicely with good food - so perhaps one will slip in

[Sir C. M. Siervicül]

I live in the Temecula Valley, which is one of California's less renowned winemaking regions. Ever seen anything from here in the UK? I'm not much of a wine drinker so I can't vouch for the quality.

[David Drew]

I'm a great fan of rustic alcoholic beverages... like the Greek 'retsina.' Also try the Australian 'sparkling Shiraz'!