A few photos from recent La Figa events. Be sure to see our Facebook Page for more.
Leave a comment June 28, 2011 filed under:
Lovely yummy people, Matt and I are so pleased that over 300 of you came to our Evening of Friends, Food, Wine, and Sensual Art! We first want to thank our hosts at Wine World for their kind donation, and outstanding services.
We would also like to thank the wonderful models for sharing their bodies as canvas for the pleasure of your eyes, and more than anything I would like to mother nature for providing such gifts to feed and decorate the body with the service of La Figa Catering.
We will be doing more sensual parties like this in the near future — to be sure not to miss them, join our mailing list (at the bottom of this page).
We really appreciate all of you who bought the book, and are supporting our mission to continue creating more art for people’s eyes, as a tool to educate America about its biggest taboo — nudity. To introduce young and old to the beauty of people’s shapes by using art and not pornography, and promoting food and touch as the basic ingredients of life. We ask you to please help us spread the word, to friends, family, and social media.
Remember two things: eat well, and make love.
Con Affetto, Pleasure Activist Tiberio Simone,
P.S. if you were wondering what any of the dishes were on Friday, this is the menu of what I prepared:
Port wine and capers Italian meat roll
Mushroom and potato strudel
Salumi, provolone, and anchovy olive sandwiches
Stuffed Mushrooms with gorgonzola and drunken figs puré
Olive, mozzarella, and tomato skewers
Spicy fried tofu with chive blossom
Bristol Bay house smoked salmon belly
Grilled sweet pepper
Minted peas mousse love
Candied orange peel
Espresso chocolate hearts with Turkish lemon salt
Pistachio butter tortoni
Peanut, honey, and lime diamond tart
Chocolate toffee mousse cup
Grilled Eggplant All Battuto
Battuto means battle and this Italian dressing and marinade has that name because the ingredients battle each other to create a flavor that is incredible.
2 to 3 medium firm eggplant
1/4 cup olive oil
1 cup extra virgin olive oil
1/4 cup balsamic vinegar or 1/8 cup red wine vinegar
1 tsp red chili flakes
2 tsp fine sea salt
4 leaves fresh mint (chopped)
1/4 cup chopped Italian parsley
2 tsp finely chopped fresh garlic
Mix the ingredients and leave them at room temperature for up 3 to 4 days or in the refrigerator for a week.
Note: This dressing is delicious to use on any meat, seafood or vegetables before or after grilling
1. Slice the eggplant crosswise into 3/4 inch pieces.
2. Brush both sides generously with olive oil.
3. Place slices on very hot grill and cook until the eggplant has black grill marks and golden brown flesh (about 3-4 minutes). Turn and grill the other side to the same doneness (about 2 to 3 minutes). Before removing from the grill, sprinkle sea salt on the slices.
4. Place the slices side by side, not stacked, on a baking sheet. Once cooled, layer the slices in a beautiful serving dish and top them with the well-mixed Battuto dressing. You need approximately one tablespoon of dressing for every two or three slices. You can stack the eggplant to create additional layers in your dish.
I suggest letting the eggplant sit at least 3 hour before serving. The dish lasts up to 5 days in the refrigerator and tastes better with each passing day.
Eggplant All Battuto can be served as a side dish for pretty much everything or try making one of my favorite sandwiches with the eggplant slices layered with fresh mozzarella or provolone cheese on a baguette. YMMMM!Leave a comment June 5, 2011 filed under:
Our book launch at the Seattle Erotic Art Festival was fantastic! Our installation was the La Figa Café, where we had six 8 foot tall prints from our book decorating the walls, and served over 5,000 pieces of Tiberio’s sensual chocolates treats. Festival-goers lined up to become the art and have Tiberio decorate them with food.
Matt’s photos from the event are are now posted on our Facebook page. Here are a few highlights…
Leave a comment May 4, 2011 filed under:
Here is a nice short behind-the-scenes video by Dan McComb telling the story of our recent mushroom shoot…
And some behind-the-scenes photos of our behind-the-scenes video…
Con affetto from Tiberio…
Here is a recipe that creates what I call “a party in your mouth.” The combination of chocolate, lemon zest, and salted butter infused with lavender perfume is a perfect blend, and a unique pleasure for you and anyone you love or want to surprise.
1 pound semisweet dark chocolate chopped in small pieces
1 cup heavy cream
3 ounces granulated sugar
3 to 4 teaspoons dry lavender seeds (depending on your palate and the strength of the lavender)
2 teaspoons fresh lemon zest (very finely grated)
2 ½ ounces salted butter (room temperature, cut into small pieces)
1 ounce unsalted butter (room temperature, cut into small pieces)
*Very important – a large dose of love
Warm a 2 to 3-quart saucepan on medium heat. Toast the lavender seeds in the pan for 1 minute making sure to stir with a wooden spoon. Add the cream and sugar and bring to a boil. Reduce heat and simmer for 3 to 4 minutes.
Strain the cream to remove the seeds. Return the mixture to the pan and bring to a gentle boil, then turn off the heat.
Add the chopped chocolate. Once it melts, stir with the wooden spoon until smooth and blended. Add the butter and continue stirring until completely melted. Add the lemon zest and stir for one minute.
Pour into a flat baking pan or dish. Refrigerate for at least 4 hours.
Make marble-sized truffles by scooping a spoonful of the chocolate mixture and rolling it with your hands. I like to keep these delicate truffles small because they look more elegant and the strong flavors can be overwhelming if the truffles are too big.
Once formed, refrigerate for 10 to 15 minutes. Before serving, coat the truffles in powdered cocoa or sliced, toasted almonds.
Here is a serving hint – feed it to someone with your hands or have someone feed it to you. Food tastes better that way – try it and do not forget the blindfold! Enjoy making this recipe and know that you can use your imagination ‒ substitute bittersweet or milk chocolate for the semisweet, or use orange or lime zest in place of lemon.Leave a comment November 20, 2010 filed under:Leave a comment September 16, 2010 filed under:
We are extremely pleased to announce that Tiberio will be telling his story, and presenting photographs from La Figa: Visions of Food and Form at the upcoming Seattle TEDx Rainier event on October 10th, 2010.
In the organizers’ words, TEDx Rainier is “a one-day gathering of thinkers, entrepreneurs, artists, and optimists designing better futures. This TEDx conference (an independently organized TED event) will feature Seattle’s guiding lights in global health, environmentalism, high tech, literary arts, and culture.”Leave a comment August 1, 2010 filed under:
There is a photograph and story about the La Figa Project on the back page of the summer issue of PhotoMedia magazine. The magazine is available at most major photography retailers in the Western US. Or, you can read it online… Matt Freedman: Of Food and Flesh.Leave a comment July 20, 2010 filed under:
As part of our book proposal for La Figa: Visions of Food and Form, Seattle filmmaker Dan McComb has just produced a fantastic new short video, featuring Chef Tiberio Simone at the Pike Place Market, talking about the project, food, life, and love…Leave a comment ← Older posts Newer posts →