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That phrase now makes many things clear to me. The formica originally struck me as something you would find in a family diner. Thanks to you I now understand and appreciate its postmodern aesthetic. Thank you for that. I know this email will be a bit long and rambly and full of errors. I hope you don’t mind. I feel it is important to document what we have spoken about-and my immediate reactions. Undoubtedly my grammar will be all over the place, but so what?…this is an internal document only. Later, when the budget for the project is finalized, we will have something to refer to and I can go through this and pick up what is important. And besides, there are two reasons for the bad grammar- I am rushing and writing in the manner of a sketch artist. I just want to get the thoughts down before they disappear. The second reason the grammar and stuff is bad is because right now I am on the third container of Teacher’s Tipple that Matt gave me. So, this email is about our first meeting and our discussion of the project. But, before I go any further, did you intentionally ask me to come over when Miss Ann was taping her segment on the Tippling Club? If so, thank you sir! Her program always showcases Singapore’s high production values-and what cool music for her opening. But seeing her live was another eye-opener. Yes, I admit is a treat to see a beautiful naked Chinese woman who is also an entertaining and knowledgeable about food. And yes, I grudgingly admit that I am jealous of the show’s concept…Miss Ann, the naked culinary expert misanthrope. That is the kind of TV show I would want to produce. Anyway, I thought she would be a shallow bimbo, but boy was I wrong! After she finished her show and got dressed, I spoke with her while you were in the kitchen. Did you know she studied at la Sorbonne? And when she was in Paris, she was a waitress at Trop la Class in
Pigalle? You know and I know that the only reason Michelin won’t touch it is because it is in the back of a brothel. Alright, I am rambling…sorry. Back to the project. OK…First I need to confirm the first offering of the TC….please confirm that the following is correct. FIVE COURSE MEAL 1 Pizza 2 BBQ Chicken Chips 3 Scallops 4 Beef 5 Chocolate Saffron Negroni Choyen Yuzu Fizz ????? Albarino Cabaret Savignon Pharmacy
TEN COURSE MEAL what is the missing food/drink? 1 Butternut soup 2 Quail Satay 3 62 degree Celsius egg 4 +/- Foie gras 5 Pickled ray 6 Vegetable garden 7 Roast cod 8 Banana 9 Pistachio textures FIFTEEN COURSE MEAL The 3-450 refers to ???? 1 Pizza 2. BBQ Chicken Chips 3. Butternut Soup 4 Quail Satay 5 62 degree Celsius egg 6 Scallops 7 +/- Foie Gras 8 Pickled ray 9 Vegetable garden 10 Roast cod 11 Beef 12 Strawberries 13 Chocolate Saffron 14 Banana 15 Pistachio textures Negroni Choyen Yuzu Fizz Teachers Tipple Pomegranate Tequila + Sangrita Local coffee Albarino Santenay (wine?) ??????? Fino sherry Chardonnay Chassagne mont Vachet Cabaret Savignon Local call Pharmacy Smokey Old Bastard Clouds clearing Teacher's Tipple Pomegranite tequila +Sangrita Local Coffee Santenay (wine?) ??????? Fino sherry Chardonnay Chassagne mont Vachet Smokey Old Bastard Clouds clearing
Email menu I imagine you know about this site: http://blackcao.multiply.com/ It looks like the unedited collection of your photo shoots. Stephen Black, is that the guy’s name? Or is it Samuel Chia? These are the ones that ended up in the article in Time magazine, right? I hope you can clear the rights to use them in the project. It will save time and money that we can utilize for other parts of the production. Trapeze artists aren’t cheap. Is someone archiving all of the magazine clippings and TV interviews? Those will be helpful too….
OK…you asked me to dig up that earlier email, where I was playing around with food/poetry/mouthwatering cinema ideas…here it is and some other ones which may be important to the project: Good day chef.. slight modifications based on your suggestions and a "partner version" -what is the best way to refer to Mathew-'mixologist'? 'drink artist'?..I am guessing that 'bartender' is not even in the picture..?. A guest at the Tippling Club is presented with food and drink which are unique. Delightful information and precise craftsmanship abound. Expect surprises full of textures, aromas, temperatures and memories. A place where reality is erased. The dishes of Chef Ryan Clift recite poetry in many languages, all of them with the same beginning.... " I love exploring the potential of food. Here is what I have discovered. Please share these secrets...travel with me.". It is not molecular cooking which we are talking about. Nor is "avant-garde" the most accurate description .What we experience with Chef Clift's food is a "pure cuisine". The
kitchen of the Tippling Club produces an art form which goes far beyond the concept of "delicious". At its best, the food becomes "information fuel" that feeds the brain stimulii that allow it to "play back" a variety of scenarios. These scenarios are varied and imaginative: the pleasures of a futuristic Spanish villa near the coast, the folk dances found on the North Atlantic seabed, the moonlit marriage of Phillipine spices with frozen nitrogen. A course that is a portrait of the sun, simply drawn with superb meat and sauces created after many sleepless nights studying the interaction of gelatinous proteins. Pure unique expression using food as a postmodern artistic medium. Imaginative food, imaginative beverages. To say "Mathew Bax makes drinks " is like saying "Picasso mixed paint". The bar of the Tippling Club is a gallery for liquid artworks; where conceptual art, traditional techniques and rare ingredients mix beautifully. The creativity of Mathew Bax has often been awarded internationally. The Tippling Club celebrates the purity of both the art museum and the scientific laboratory with world class food and drink that anyone can enjoy and appreciate. In their glass walled restaurant overlooking the greenery of Singapore, the two men have created a dream-filled oasis, a magnet for those that appreciate the arts of the kitchen and bar. hi mate… hope you had a good night, how was the band, i think it would be best to say just the creations of Ryan Clift and Mathew Bax, just because we are doing this together, and Matt hates the word mixologist , and i prefer people to call me by my name as apposed to chef or chef ryan, but you certainly have a way with words ray , truly inspiring, cant wait to start this journey. August 2 08 hello Ryan -I have the menu and the press kit and the wheels are turning.... -I hope the writing today was not too scary...I woke up, sat in front of the laptop and a few hours later, there it was..if you like it let me know...I would like to look it over with fresh eyes -tonight at a pub called the Prince of Wales a band called etc. is playing...I do not recommend many bands these days...I am video recording them as a gift, because they are really oustanding....9pm Address : 101 Dunlop Street, Singapore, Singapore Website : Official Prince of Wales Backpacker website | Phone : 65 62990130....Little India If you and the Mrs. have the energy I could take you to a Hyderabad restaurant not too far away OR to an Aussie wine bar between your house and mine (I pay for the taxi :)...and the bottle). the guy who runs it grows and bottles the stuff...quiet, not too many expats, laidback and we could talk or not talk.
and if you are not into any of the above, no worries...I am sure you have a lot on your mind and many things to do.... .....but it is rare to see excellent live Singaporean music.... anyway, I will see you when I see you RP 9271-7814 hi mate as you know all my staff started today so i have a mountain of paper work in front of me , sounds bloody wicked and would love to come, just have one for me and I’ll catch up soon, unless i hire a sherpa to help me scale it I’ll still be hear in the morning speak soon, i thought that would be the case.... I send you as much as positive energy as an email can hold... and more*..... stay healthy in every way possible Ray *kinda like the way someone once described the way the voluptuous Dolly Parton wore a certain kind of dress..."like ten pounds of mud in a five pound sack"..somethin' like that...yeah...ten pounds of mud in a five pound sack...yeah....positive energy....yeah... OK. Before I forget, here is a scan of what I ate when we talked…well done, sir! Again, I have to ask you if someone is doing the archiving…I didn’t scan the back, but once again:. well done. It would take a bunch of advertising people weeks and much much money to come up with what you’ve done on the back…just Matt’s logo with ( Who says Tippling Club is expensive?) beneath….the advertising people give big awards to themselves for that sort of brilliance. Oyster Clam Mushroom Frog’s legs Foie gras orange Lobster Pork Grape Snoball Fruit passion Coconut cucumber
You mentioned two bookstores, as well. One in Melbourne, one in London. I wonder if we can get photos? Your description of being served an espresso and a stack of culinary arts books was inspirational and I can see something like that happening in the project. By the way, I have just immediately at this very moment right now decided to change my name to Pickled Ray. It is better than Smoky Bastard, don’t you think? Actually, I don’t like profanity when I am eating or drinking-call me old fashioned. I know that F^### the Subprime is a great name, but if I go into a place as cool as the TC, I don’t want to think about prime rates..that reality should stay outside the door….and the F word..well I am not opposed to hearing it/using it, but seeing it on a menu takes it into a conceptual art/ Damien Hirst /Saatchi and Saatch/London shallowtrendy mindspace..and that mindspace is not for this poor producer born and bred on the heaths of the Scottish coast! I am too drunk to be witty, but when I go to a restaurant, the only thing I want to be “in my face” is food and drink. I wish I could say that in a witty way..I want to make Matt laugh. OK. Let me transcribe my notes; please check them and when we meet next we can see how the following will influence the direction of the project. Natura, THE el bulli dessert art book- $260 Michelin Tokyo: 120,000 sold in 3 days Fuegro negro.. refresh my memory…. According to what we discussed, the outline for the project alone could be 256 pages! The opera aspects! I will ask Wilson and see if he is interested/see if he can compose something. OK..back to the archive thing. Can you introduce me to Stephen Black or Samuel Chia? Who owns the IP? Please confirm that these are the collections as of January 15, 2009: -August/opening of the TC -Collection 2/October 2008 -There will be a collection again this month n’est pas? So, until the engineers and designers are confirmed, I will refer to this internal document as: Raw Love at the Tippling Club. It has nothing to do with last night after closing when Miss Ann and I were on your postmodern formica having a heated discussion about the spices of Thailand and slow cookied barramundi. So, total radio silence from me until our next meeting. But do reply to this as soon as you can. I would like the project to get started again asap, Your pal. Pickled Ray PS I do not want to prostitute your personal experiences for the sake of the project, but the story you told me about you and Leesa in Spain on her birthday..WOW. Especially because it links back to what you did at vue de monde, especially especially because, to me anyway, one foundation of that whole adventure/story was genuine respect.. I hesitate to call it love, but admiration seems too stiff. Certainly the chefs involved had/have a deep appreciation for each other… I am sure that people say that they love your food….but we both know that what they mean is that they really really like it..it gives them a tasteful, artistic dramatic suspension
of reality-fair enough…..but very few people truly love, food or otherwise…yes I am rambling, but what I mean is that the story you told me about you and Leesa and the chefs in Spain truly captures what I mean by love…an unspoken commitment to something that is shared/ to be shared between two people for as long as they both shall live….we are not talking about “I love my new Adidas” here as you well know…That story is about respect and dignity and human relations and food and Spain and growth as a human being and going the extra mile and passion and true true love; everlasting love, as love is meant to be….something that is endless…. Anyway, if you think that it is cool to use that story in the project somehow, let me know….especially the exact menu!