OACHaus Test Kitchen
The OACHaus Test Kitchen as part of the Edible Nest Studio is the creative heart of the Edible Nest Practice and development. Flavor, color, texture, vibrancy, and so much more come together to pair unique combinations and hone in on the potential of flavor profiles and ingredients. Reaching for an extraordinary culinary experience that is rooted deeply in localism, cultural exploration, tradition and innovation, OACHaus branches and expands recipe testing and development toward a whole-systems circular design future.
The goals of the Test Kitchen are research based, expanding into medicinal topics, based on traditional techniques, situated in a respectfully multi-cultural experience, celebrating global sourcing opportunities, and innovations in form. It is further integrated into the multi-sensorial “Taste” project as part of the “Five Senses Project”*. The OACHaus Test Kitchen is shellfish free and provides menu options for any dietary restriction including vegan/vegetarian, halal, kosher, pescatarian, gluten-free and nut-free recipes and menus.
*originally attributed to the JoLiv Collaborative.
Glocal Cuisine
At Edible Nest, the term “Glocal” means that both global and local traditions, methods, practices, and resources are combined in order to create the greatest overall effect. In the OACHaus Test Kitchen, this combination looks like an ever-expanding research-based repertoire of culturally-specific culinary traditions and techniques combined with local ingredients. Localitarianism means a diet that prioritizes locally-available seasonal ingredients as well as small-batch local businesses. Any ingredients that are unable to be sourced through local, regenerative sources because of their specific cultural significance are either made in house (sauces, soup-bases, spice-mixes) or sourced through businesses that are owned by people from the specified culture or from excess food markets. Through low-transport, regenerative, sustainable, and rescued sources that minimize both negative environmental, local economic, and overall social impacts, the OACHaus Test Kitchen is able to create culinary options (recipes, menus, catering) that are extremely low impact. Respectfully prioritizing global cuisine cultures and differentiating between these cultures allows for greater attribution and representation, rather than appropriation of traditions and techniques. Creating menus that are like weavings of multi-cultural representation, the goal of the Test Kitchen is for the preservation, exchange and celebration of diverse, unique, and innovative traditions and delicious contributions that are representative of peoples from all over the world.
Recipe Development & Testing
Based on culinary and flavor research, the OACHaus Test Kitchen develops many recipes that integrate novel and delicious flavor profiles. These may include variations on traditional techniques (misos, preserves, pastas, breads, cakes, etc) or applying extensive research-and-experience based knowledge to create novel dishes or even using rare heirloom ingredient variations for presentation and flavor. Once developed, recipe tests are applied in order to ensure ideal proportions and replicability. Testing is also available to interested parties for the purposes of recipe books and blogs or for restaurant and catering establishments.
Menus
OACHaus at Edible Nest Studio prepares thematic and dietary-specified menus using seasonal organic ingredients for individuals and groups. These are available in several formats including family style meals, finger-foods for exhibitions and special events, spreads, as well as multi-course sit down experiences. Both savory and sweet table spreads and dishes are available and able to suit a number of settings both indoor and outdoor. Menus are also able to accommodate a number of taste profiles and preferences and could be curated to a specified environment or existing concept upon request.
Research
The research practice specified for OACHaus at Edible Nest Studio requires extensive and expansive exploration of global and dietary techniques, traditions, and innovations. This includes research and practice in: historical recipes, culturally-specified recipes, flavor and food science, local ingredients and climate, on-location and in-person research and learning, as well as innovative and avant-garde techniques and plating. On site, this research is supplemented with an extensive cookbook and food science library and informed by the overall research of Edible Nest Studio and the vertical integration practice.
Flavor Consultations
As part of The Edible Nest Studio, OACHaus is intricately woven into the fabric and day-to-day creative practice of the studio. Extensive research into flavor and taste, color theory, and traditional methods for natural and edible coloring creates a unique opportunity for the OACHaus/Edible Nest Studio to provide flavor consultations. During these flavor consultations, a series of informative exercises will determine the development of flavor suggestions and explorations that are suitable to unique palettes, dietary restrictions, and events. Nutritional and herbalist factors can also be integrated into the consult.