24th Biennial of Design
Ljubljana, Slovenia
18. 9.—7. 12. 2014
3, 2, 1 ... Test
#Knowing Food
Lovely kale. Dinner in the raw version. Photo: Tanja Vergles United forces. Green, green, greener ... You will be surprised what for all this leek is going to be used. The overture to bacon rolls. Cottage cheese for kale rolls. The heart of the kitchen. For omnivores. And even lovelier kale rolls. Time is running.  Wrapping up some rolls with smoked pork.  What leek was for. Crowd in the kitchen. Bacon and plums. Polenta chips in the making. Many rolls, many. Flowers or food? Final touches. Lovely. Tasty. Getting hungry? Let's have a bite. The peak of the dinner.
Lovely kale.

First mission to be accomplished by Knowing Food group members was more than huge. They prepared the catering for 120 members of BIO 50 kick-off event dinner. After four hours of creative but hard work they served four different, very photogenic snacks.

Photos from behind the scenes are revelling the creation process of kale rolls with cottage cheese and pumping seeds, polenta chips, plums with bacon and rolls with smoked pork, apples and horseradish.

All photos: Tanja Vergles