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About The Special Projects Social

Food, beauty, craft, and society - universal necessities for a nourishing life. They can be a reward for hard work in good times and can provide dignity and hope in difficult times.

The Special Projects Social is a series of pop-up restaurants designed to facilitate the experience of all four of these elements within a single evening. Curated by Tim of Tim the Girl Catering and Peter of Zubiate Projects, the events consist of a meal created by Tim served on the gorgeous tables crafted by Peter and features the work of a guest visual artist as well as a musician from the community.

By the nature of a pop-up, the social never takes place at the same venue. Instead it is a one-time only event that moves to a new and unique location each time. The physical elements and the visceral experience of the space provides the jumping off point for the menu, design concept and the choice of artist and musician. The menu and the design are always inspired by an aesthetic based on sustainability, using local, seasonal, and reclaimed materials.

The Special Projects Social was conceived to provide a platform for Tim and Peter to bring their love of food and design to the community at large in an environment that they can control and manipulate, without the constraints of clients, galleries or spaces. It is an expression of their respect and love of craft in all aspects of life, but particularly involving food and design as the basis for bringing people together in a social setting to enjoy a moment of fellowship and conversation.

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Wednesday
Dec142011

Whole Grain Farro Pasta with Praline Pesto

Ingredients

  •     1 (8.8-ounce) package whole-grain farro (Rustichella d’Abruzzo recommended)
  •     1 1/2 cups roasted pecans
  •     2 nice bunches fresh basil
  •     Squeeze of lemon juice
  •     4 large garlic cloves
  •     1 cup olive oil
  •     4 ounces (1 cup) Parmigiano-Reggiano cheese
  •     Salt, to taste
  •     Pepper, to taste


Directions

  • Heat oven to 400 degrees.
  • Roast pecans on a cookie sheet about 8 minutes, being careful not to burn.
  • Cook pasta to al dente, drain and rinse in cold water; set aside.
  • Combine pecans, basil, lemon juice and garlic in a food processor or mortar and pestle, adding the olive oil as needed to achieve the desired consistency.
  • Mix the pesto into the pasta and bake in the oven until hot.
  • Remove from oven, put into a serving bowl and shave Parmesan over the top.
  • Add salt and pepper, to taste.

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