As I approached, he was leaning back on the lounge; plush Indian tapestries and lanterns hanging over head. He looked at me with eager anticipation.I got down on one knee, and he leaned forward, mouth slightly agape. I slowly reached out toward his mouth and stuck it in. I had just spoon-fed my first stranger.
to sensuality. While on vacation in Norway this summer, I discovered spoon-feeding, also called arrabiata, an idea promoted by one of Norway's coolest chefs, Kjarten
Kjetland. He and a partner started Extreme Dinners, decadent
events where they serve top-notch food in amazing locations. In one instance, he had guests travel by bus, tunnel, and ferry to the base of a glacier, then change clothes and hike up it, in order to taste his sixteen courses.
I, fortunately, was able to
experience his work first hand, no hike required. The spoon-feeding concept dinner, which he calls "arrabiata," started with a challenge during Haugesund's festival season. Kjetland wanted to allow his guests to come and go during service without the constraints of table service -- sitting in place, getting stuck next to one person all night. He devised the idea to serve sixteen courses of canapes, but that quickly evolved during one inordinately drunken service.
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