In preperation of the Feast on Thursday.

As Paul the Octopus is on the menu. I tested him panfried with some jiucy chorizo.

I thought eating the dethroned German mascot for a starter of our feast would be very fitting.

• I whole Octopus

• uncooked Chorizo

• Garlic- as many cloves as you can handle

• Olive oil and lemon juice

Fry the Chorizo with the crushed garlic and oil until done, add the Octopus, cut into small bit. Add some saffron strand dilluted in hot water and fry for 5 minutes. Squeeze the lemon over it.

Yum. (I asked him for a wheeterforecast first though before ripping his tentakels out one by one.)

I am  cooking up a performance at the Grimmuseum, a Gallery here in Berlin. Gastrosurveillance was never that tasty. Think webcams in blancmangeboobs and roast piggies watching you. Vernissage 5 August at 20.00

2 Performance Dinners limited tickets only :5 August 20:00 and 7 August 20:00 pay to eat – watch for free

GRIMMUSEUM    Fichte Strasse 2, 10967 Berlin

Exhibition runs from 5 August – 25 August 2010      Gallery opening times Thursday- Sunday 14:00 – 19:00

Das Grosse Fressen is a performance piece about gluttony and ecstasy by Caroline Hobkinson and Marjia Bozinovska Jones.
A dinner so perfect, so abundant, it drives the diners to their own death.
For one month the diners will exist in purgatory, their ghosts haunting the table at which they ate while the leftovers rot in front of them.

Food and eating can be heaven and it can be hell. Every human experiences their own gastronomic temptations and
ecstasies, guilt and pains. This work is an expression of both.

A group of paying guests take part in the most delicious feast. The menu is a homage to the 1973 film La Grande Bouffe  where a group of men resolve to eat themselves to death. Whole parts of roast pork and huge blancmanche breasts will delight the diners.
Wine is free flowing.
Hidden cameras capture their drinking and eating. A pigs eye view, a camera in a carved out bread loaf. Gastro-surveillance
scrutinizing every delicious mouthful.
While people dine, a live feed is projected into the vault below the gallery. At the exhibition opening we watch our diners eat their final feast, but afterwards the work takes on another form:

The banquet table with all its remaining food, crockery and cutlery is left to rot.
The ghosts of the dinner haunt the gallery as projections and sound installations. While their feast rots, a second dinner is hosted with fresh diners and food. As before their leftovers remain, so does their ghostly video footage.

For tickets + information please email  Mr. Creseote at fressdichtot@btinternet.com or call him at 0177 6354382

APER-TITI-UVUM
Vodka, Vermouth, Campari and more…
Wet your appetite.
Apéritif derives from the Latin “aperire”-
to open your stomach.

BIG BREAD IS WATCHING YOU
Gigantic sourdough bread with Gruyère and Goosefat

PAUL
Braised German Octopus With Spanish Chorizo

PIGGING OUT
Roast Pork + it’s head, ears, tail and trotters
served with Potato Dumplings and Apple Sauce

DICKE DINGER
Gianormous Blanc-mange domes topped with
passionfruit jelly and a glaced cherry.

LET THEM HUG CAKE
Your very own Giant Cupcake with creamcheese and butter frosting

FUCK OFF- I’M FULL
One last wafer-thin mint

Wine is free flowing