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12-course meal in a can

DeppityDawg Aug 9, 2013 12:39 PM

Maybe this should be posted on the Food (Multi-)Media board…

Designer Chris Godfrey has created the "All in One" 12-course banquet in a can:
A selection of local cheeses with sourdough bread
Pickled Kobe beef with charred strawberry
Ricotta ravioli with a soft egg yolk
Shiitake 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

Not yet available for sale…


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  1. pinehurst RE: DeppityDawg Aug 9, 2013 12:54 PM

    Reminds me of the Willie Wonka gum of Roald Dahl fame that tasted like a multi-course dinner.

    2 Replies
    1. re: pinehurst
      juliejulez RE: pinehurst Aug 9, 2013 01:07 PM

      That was my first thought too, when I saw the title of the thread!

      1. re: juliejulez
        DuchessNukem RE: juliejulez Aug 9, 2013 01:15 PM

        The artist notes Willy Wonka as part of his inspiration.

        I love the implementation.

    2. v
      Violatp RE: DeppityDawg Aug 9, 2013 12:58 PM

      That. Is. Dis. Gust. Ing.

      1. tcamp RE: DeppityDawg Aug 9, 2013 01:28 PM

        The pictures look intriguing. I'd give it a try.

        1. s
          small h RE: DeppityDawg Aug 9, 2013 02:30 PM

          The layering thing is kind of strange. I'd make individual olive-sized portions, so you can avoid getting a mouthful that includes both steak and pie.

          1. t
            tracytrace RE: DeppityDawg Aug 9, 2013 02:37 PM

            I sent this link to my friend, who is one of those "my foods may not touch each other on the plate" types. She texted back that she had to take Benedryl and half an Ativan for the hives and panic attack this triggered. Lololol, um, well, I think she was kidding.

            1. d
              DeppityDawg RE: DeppityDawg Aug 9, 2013 03:22 PM

              Godfrey names Heston Blumenthal as his main culinary inspiration. I'm not sure I can see it.

              It would be interesting to know more about the preparations: if they actually contain what is indicated, if the artist really made something edible or is it full of glue and other art supplies, etc.

              1 Reply
              1. re: DeppityDawg
                DuchessNukem RE: DeppityDawg Aug 10, 2013 12:11 AM

                I wondered also if it was all perhaps baby food. But the 4th course down ("Shiitake mushrooms topped with filled peppers") does have actual pepper seeds, at least. And the layers all seem to have varied textures. Doesn't prove anything though.

              2. Caroline1 RE: DeppityDawg Aug 10, 2013 03:28 PM

                Anyone taking odds that after two days in the can the top layer will taste exactly like the bottom layer? I mean, he didn't even make an effort to put in any flavor barriers to preserve the taste of each layer! This guy would make a great toilet paper designer. Food? Not so much.

                1. m
                  miss_belle RE: DeppityDawg Aug 10, 2013 03:45 PM

                  Hard to believe he's serious about it with a WM type label like that.

                  1. d
                    DeppityDawg RE: DeppityDawg Aug 10, 2013 04:21 PM

                    More details here about the artist and how he did it, and some rather vapid remarks (IMO) about the message behind the work:

                    1. t
                      tastesgoodwhatisit RE: DeppityDawg Aug 12, 2013 01:44 AM

                      It strikes me as a horrible waste of some lovely ingredients.

                      1. w
                        wellbaked RE: DeppityDawg Aug 13, 2013 09:54 PM

                        Will try anything once. Although curiosity killed the cat !

                        1. Midknight RE: DeppityDawg Aug 14, 2013 06:04 AM

                          It's obviously meant to be more of an experiment, as opposed to something that's meant to be mass produced.

                          But more than anything else, I am extremely curious about the texture.
                          I'm thinking that it would be like eating a hunk of delicious gelatin, but I'd like to know for sure.

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