Artist Chris Godfrey has created a 12-course meal in a can. Haute cuisine for hobos!
In the tinned tasting menu, called the All In One, courses are layered on top of each other in stripes of uniform, pureed-like consistency, forming a gelatinous 12-tier terrine in cylindrical form. The kingly convenience food kicks off with a rustic starter of "local cheeses with sourdough bread" and ends on a high note with "French canele with a malt barley and hazelnut latte." In between are pasta, fish, and soup courses, pork belly, ribeye, a palate cleanser, and a "slice" of Momofuku Milk Bar crack pie.
Godfrey writes on his site, "The All in One 12 course meal offers the average Joe; the chance to dine like royalty without the washing up."
The artist hasn't confirmed with Yahoo! Shine whether the creation is actually edible, though our strong hunch is that this is more arty exhibit than prototype for a new kind of convenience food. The menu in full, listed on the back of the can, includes:
Selection of local cheeses with sourdough bread
Pickled kobe beef with charred strawberry
Ricotta ravioli with a soft egg yolk
Shitake mushroom topped with filled peppers
Halibut poached in truffle butter in a coconut crepe
Risotto foraged ramps, prosciutto and fresh parmesan
French onion soup with fresh thyme and gruyere cheese
Roast pork belly and celeriac root puree
Palate cleanser, pear ginger juice
Rib eye steak with grilled mustard greens
Crack pie with milk ice cream on a vanilla tuile
French canele with a malt barley and hazelnut latte
Godfrey, a graphic designer, is the latest artist to creatively play with his food. Ida Skivenes's Art Toast Project turned her daily bread into recreations of famous works of art, including Edvard Munch's The Scream and Vincent Van Gogh's Sunflowers. Blue Bottle pastry chef Caitlin Freeman transforms layer cake into modernist Mondrians, while mosaic artist Jason Mecier crafted a portrait of Kevin Bacon out––you guessed it––bacon.
But Godfrey's stunt takes an especially funny approach, cramming all the precious, high-minded trends of the recent past––foraged ramps, pickled Kobe beef, softly poached eggs––into a can that plops out this finery with all the ridged, jiggly appeal of Thanksgiving cranberry sauce. It's usually low-brow foods that get a high-brow makeover (wedding-worthy Jell-o shots!). Godfrey's mash-up brings exalted and––let's call a spade a spade––pretentious foodie favorites right down to earth and into the humblest of packages. Pass the sporks, please.