Warm & slow appetizers to defrost my restless soul — My most memorable extraordinary commercial food experience 

“Remember that staging experiences is not about entertaining customers; it’s about engaging them.” — Joseph Pine & James Gilmore

Reseinlägget är fiktivt och skapat av mig under en härlig universitetskurs på engelska “Food and meal experiences”.

I dessa intensiva tider vi nu bevittnar och upplever är det lätt att tappa sikte. Även om vi känner oss handlingsförlamade, rastlösa eller vilsna, måste vi också tillåta oss själva att uppleva sann lycka — få lov att fly verkligheten.
Denna artikel syftar till att uttrycka och undersöka min mest minnesvärda extraordinära kommersiella matupplevelse ur egen fantasi.
— Så säg att lycka är vårt sanna sinnestillstånd. Hur kan en måltid i en iscensatt upplevelse föra oss närmare det?

Kristina Lindström is a widely known food and travel columnist. And just before autumn turns into winter, she leaves her intrusively news-dense fast-moving everyday life to join a rustic retreat for a “Mindful Slow Food & Dark Sky”-Adventure that promotes sustainable tourism. Placed in a certified park—part of ”The Great Western Starry Way from New Mexico to Montana”. A beautiful gem tucked away in a Canyon in Utah, where mountain lions, elk, foxes and coyotes run wild—to celebrate nature’s transformational period and life itself.

So, make yourself a hot beverage of your preferred choice, lean back and enjoy a written piece that will defrost your taste buds—Kristina’s most memorable, extraordinary food adventure of the year, “Warm and slow appetizers to defrost my restless soul.” The red clock on my wrist smiles crookedly as if—dissatisfied with the situation—it insists on my attention. A deep inhale—pine and burned wood. Nature is calling. I let go and lean into the thin, misty air, and as my bare face touches the ice-cold water, I shiver. The thought of something warm running down my throat helps the blood circulate—I long and wish for “Warm and slow appetizers to defrost my restless soul.”

The first snow that has fallen creaks beneath my feet as I discover footprints of animals on my way back to my cabin, made from stone and wood with meticulous attention to detail. Tired from hiking, I tilt my snowshoes against a rocking chair made from pine on the porch.

I place myself by the fire on a fluffy cushion, correct my undergarment that insists on slipping between the buttocks, and lower my shoulders with a big sigh—eyes closed to start my afternoon meditation.

Aromas of flowers and honey find their way through the snow-covered trees, gracefully bending over us as if welcoming the evening. An older lady, Bethany, the owner and passionate activist, in a light lilac hood cape moves her arms in the air as if she casts a magical spell—a simmering pot swings like an old clock over the fire, filling the air with anticipation.

“Welcome everybody to this soulful event! The Milky Way will be seen in the early evening as we celebrate, create, and serve with you. Leave your shoes and socks next to the natural hot spring tub underneath the table and place your feet in the water; the temperature never drops below 38 degrees.”

Travelling alone, I climb a few steps up a small lather into one of five open tree pods overlooking the magnificent landscape of nature-made arches powdered in snow, hiding dinosaur fossils going back 142 million years.

I join a single woman, two men, a newlywed couple and an older couple with a grown-up daughter.

The warm water embraces my tired feet and sore calves while leaning against a soft cloth-covered pillow. A large scope with combinations of salts is poured into the water, making it fizz for a few seconds while a sudden aroma of lavender passes. My mind goes blank, and my soul leaves the body for a few seconds.

Breaths form clouds of smoke that disappear into the air as we start sharing polite greetings.

Our waiter for tonight, Ben, a 36-year-old renowned connoisseur of local gastronomic culture from the area dressed in a lilac cape similar to the lady, joins us by settling at the table with a smile. Big wooden plates with round lids covered in beautiful carvings await our move, one for each guest.

“The lavender salt comes from a farm nearby, one of the world’s largest privately owned. Please lift the lid in front of you.”

Ben starts humming an old tune as we follow his directions. A whoosh of wonder goes through the little crowd as we uncover its content.

“Bourbon, dark rum, brandy, heavy cream, milk, egg yolks, nutmeg, sugar and not to forget— whole saffron pistils. Harvest time has just passed, as it finally bloomed after the seedlings showed up during some well-needed rain in September.”

It’s not the ingredients that trigger my curiosity—because they are all familiar— if we mix the ingredients without the booze, you have ice cream with a taste of saffron. It’s the atmosphere, the setting and the company—what we expect to do with the products.

The burning wood in the fire pit in the middle of the pod crackles and throws fire angels high up into the air.

The loose tabletop slowly rotates one turn to have us all smell and view the ingredients on display.

We take turns in mixing and whisking. Sugar, egg yolks, saffron and milk, then bourbon, rum, and brandy on low heat in an iron bowl over the fire. Ben beats the heavy cream until it thickens. Small ceramic cups are filled and placed on a round golden serving tray, which shimmers in the glow of the fire.

“Once again, welcome and salute to the dark season, embracing warmth and for the soon-to-come nourishing light, to life, everybody! And may the upcoming year bring slow gastronomic adventures, with social responsibility and ecological sustainability that will last a lifetime!” says Ben, standing up.

I take a sip—the warm drink goes down my throat. I shiver. The evening brings a well-needed break from my hectic life, where I run around like a squirrel in a wheel, making fast choices with questionable impacts on the world. We have all been there. My fellow evening companions and I smile and nod in agreement without saying a word.

“And some candied pecans to complement the creamy eggnog? It has perfect crunch and is locally grown. The earthy flavours of the pecans and its sugary coat complement the spiced notes and cream of the eggnog.”

I close my eyes and listen to chatter and laughter as the fresh air fills my lungs. The crunch and the cinnamon-spiced sugar glaze make me giggle with delight.

“May I now suggest Utah scones?” Ben smiles and opens a big lid showcasing leavening, unbaked mini buns. “A fluffy, fried speciality!”

We lean over the heavy-bottomed deep pot and slowly drop our pieces of dough into the hot oil. The soothing, bubbling sound provides a rustic feeling.

Ben serves us one by one. I let a few drops of honey land on the added butter running along the sides— perfection.

I have already forgotten about the evening’s upcoming high-quality items for our hands, plates and taste buds, such as ‘Bacon’ Wrapped Vegan Scallops served with Smoked Paprika Sauce or Potato Cream Cake with Caramelized Leek and infused Saffron …

A shadow of a coyote passes our pod and disappears, howling behind an arch. My head tilts back, and I look up—the evening sky shimmers in blue, lilac and white. The galactic core is right there! I gasp for air—absolutely starstruck. The sky—free from light pollution—gives a bigger purpose. A feeling of pure happiness and calm wash over me. Awake and alive—in the now.

Time to enjoy the moment. I am keeping the rest of this magical evening to myself as a new year, full of soulful, phenomenal and sensational tickling possibilities, is approaching.

So, why not embark on this gastronomic and magnificent nature adventure yourself, to escape the world for a little while? This mindful, memorable, extraordinary food experience indeed had my wish come true: “Warm and slow appetizers to tickle my frozen, restless soul.”

$220 / adult. For travel between March – May 2024
$420 / adult. For travel between June – August 2024
$320 / adult. For travel between September – November 2024
Event duration approx. four hours

Viewing the Galactic Core — The central part of the Milky Way March-May (a few hours before sunrise)
June-August (as soon as the sun sets)
September-November (in the early evening)
The event is available between March and November. For more travel information, Click here
—Kristina Lindström, on behalf of the Travel & Food by Heart, Staffanstorp, November 2023