CLAY CLAM is a project of opening up what is a habitual menu, developed over a decade of cooking for friends and colleagues in a casual personal setting, into a casual dining event.
It has two key points where its energy is generated:

1- wild free and uncertain
In a system obsessed with values, and a climate losing balance and the problematics of farming, foraging & diving feels afirming and celebratory of that climate’s present state.

2- things without baggage :
Wild native foods, often have no recipes. Due to the ingredient being unpredictable in its availability or scarcity, it is often enjoyed very simply, while it lasts.
There is something to be cherished in anything that does come loaded with a ton of secondary references today, it makes possible a direct experience.

3 bastards (aren’t we all)
the intersections between cuisines and their kind of epigenetics:
Contrary to discursive histories, cooking tells an honest story: people pick up things they like to eat without caring for the baggage around it, be it religious or geopolitical.
In this vain, it is intriguing to shift the filters we attribute to a particular cuisine or strip it bare to unfold its common ground with others.

*

Participation 150€ per person (incl. six course menu & wine pairing)
RESERVE YOUR SPOT by emailing [email protected]
Seats are limited. Reservation is confirmed once payment is received.

15% of proceeds will be donated to Doctors Without Borders. 

Not suggested for individuals with nut allergies.

Athanasios Argianas is somewhat of a polymath.
He makes visual art in a wide scope of formats, is a classically trained composer and produces music under different monikers, spends a considerable percentage of his life in water, and occasionally writes for the critical press. As strange as this may sound, in a culture that likes focus and simplicity this can be tricky to negotiate. But the very core of his practice seems to be exactly this: the layering of these different disciplines, the stuff found in the gaps between translations, language and affect.
Argianas’s connection to cooking, came initially as a communicational necessity first and foremost - to his mother. It was a framework to remotely learn how to, during phone conversations after decades away from his native home. This developed, from a daily activity into a full blown amateur passion, and was decidedly kept to a non-profit non-professional character.
He has dabbled with cooking with Salon Particulaire for London’s Drawing Room, for 36 patrons in 2013, at Grizedale’s Lake District outpost for a friend’s 40th, at Wysing Art Centre in 2020, and at Athenian eatery To Hatiri in 2015 when first part-s to Athens. He recently contributed two experimental recipes for Phaidon’s The Kitchen Studio (Phaidon Press, London 2021)
This is the first project where things are formalised even to the design and making of the specific pottery for each dish, and elaborated to self foraged ingredients (which he and his spouse Rowena Hughes collect in between and during winter swims).

Αrtist:
Athanasios Argianas

Dates:
19 & 20 March

Share Email Facebook Twitter