Into The Kitchen They Went, TWO x TWO

Into The Kitchen They Went, TWO x TWO

With rare exceptions, such as wives and kidney failure, it’s a fact universally accepted that two is better than one. Which is presumably the thinking behind KitchenAid’s TWO x TWO series.

KitchenAid, purveyors of beautiful kitchen appliances, have teamed up with leading chefs from around the world for their series which will see two chefs coming together to demonstrate their culinary heritage. The highly anticipated series will kick off with a canapé reception on 4th October and a Chef’s Table dinner on 5th October hosted by Andrea Zagatti, formerly of City Social and Osteria Francescana, and Santiago Lastra Rodriguez, formerly of Noma Mexico. The duo has put together a menu that will showcase their individual styles, but also mixing in classic flavours of their respective countries, Italy and Mexico.

The canape reception will offer guests a selection of finger food including cantaloupe gazpacho, red prawn from Mazzara, crispy pantelleria capers and carnitas bun, as well as traditional Mexican confit pig’s head and roasted parsnips with watercress. The drinks will be provided by drinks brand Peter Spanton and a rage of cocktails will be on offer.

The Chef’s Table, the following evening, will be more intimate and refined. Just 16 guests will enjoy a multiple course meal at the pop up’s Chef’s Table. Dishes will include tostada, British smoked eel, foie gras, cucumbers, elderflowers and firamisu, savoiardo, chocolate and porcini. The whole thing will bepaired with fine wines from Matthew Clark.

And this is only for starters, the series will continue with future events including The Evening Standard’s formidable restaurant critic Fay Maschler cooking alongside Lisa Markwell, former editor of The Independent on Sunday who is now a private chef. They all sound unmissable and amazing and we can’t wait to beat a path straight down to KitchenAid to get involved.

The first events will take place on 4th and 5th October

Tickets are available here

 

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