Friday, 13 June 2014

Week beginning June 16th - Tamper Tantrum Birmingham - Peter Dore-Smith Live Speech

In case you were not aware, Tamper Tantrum is probably best described as a forum for selected coffee professionals to be able to put across a viewpoint in front of an audience, which is then allowed to go live on the internet via iTunes and the Tamper Tantrum podcast.

What makes this even more amazing is that it was set up about three years ago by two of coffeelands most respected and knowledgeable (and funny) people, Steve Leighton of Hasbean and Colin Harmon of 3FE in Dublin.

Apparently over 400,000 views of the 50 or so podcasts over three years have since occurred and if you look at the iTunes podcast menu and see the list of names who have been invited to talk about their most passionate feelings and thoughts on the coffee industry, it is no wonder.

I was invited to speak myself back in February at the UK Barista Championships held in Birmingham. What we were not told was that it was to be held in an IMAX theatre, where our visuals would be on the giant screen behind us, with up to about 50 people in the dark of the theatre were in the audience.

On the day James Hoffman, Maxwell Colonna-Dashwood, Cory Bush and Steve himself all presented a speech and I highly recommend you watch all of them. Last on was me, and if you can spare an hour, perhaps you may wish to watch it to. It was not easy, and I wish the visuals I presented were able to be seen as well (I understand why they were not, it is an IMAX screen!), but just to be able to say I am on this level of podcast, with this level of world respected speakers, is a very, very proud and humbling moment indeed. I hope you enjoy it, I would be glad to hear any of your feedback.

Contractual arrangements meant that Steve was committed to putting the final speeches on the SCAE website first, where members were allowed to see them before anyone else. However, that period has now finished and the speeches are now all on iTunes for the world to see.

NB: Please may I make a very special thank you to Steve, for all the hard work he has put in for the UKBC, as well as all the work he has done and is doing for the coffee industry in general and to both Steve and Colin for allowing/inviting me to speak and to them both for all the hard work they put into Tamper Tantrum. I am truly honoured.

Chef Jared has created a bit of a Brazilian inspired menu this week, for obvious reasons. We hope you will enjoy it as much as we will enjoy bringing it to you.

Traditional bircher muesli with rhubarb and raspberry compote 3.60 (V)
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70 (GF, V)
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Seven seed bakery bloomer toast with home made preserves 1.90
Pumpkin seed and apricot fruit toast 2.40
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissant 1.90
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin: Mango and cashew  (V) 2.40
Savoury Scone: Courgette and feta (V) 2.40
Friand: Apricot and Regents Park Elderflower (V, GF) 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Melting moments biscuits 2.00
Canele 2.40

French retro baguettes 5.00
Blue bath cheese, amarillo nectarines, red onion, mayonnaise and rocket (V)
Smoked salmon, lime cream cheese, thai basil, cucumber and spinach

Foccacias 5.30
Ham, saute mushroom, mozzarella, basil and spinach
Roasted red peppers, courgette, and red onion with olive and feta paste and rocket (V)

Salads: 5.50/6.90
Crab, lime, chilli, cucumber, coriander, sea arrow grass and passion fruit dressing 
Sweet potato and beans with slow roasted peppers, broccoli, sea radish pods, coffee dressing and garri (VG, GF)
Brazilian slaw with wild water cress stems, sweet cicely seeds and caipirinha dressing (VG, GF)

Tart: 5.50 or 7.90 with salad
Coxinha - Chicken and pineapple weed (Brazilian crumbed pear shaped dumplings)

Weekend Menu:
Salads: 5.50/6.90
Tuna steak with green beans, boiled eggs, new potatoes, red onion, olives, parmesan and baby spinach
Roasted squash with hazelnuts and watercress (V)
Mixed watermelon with almond, red onion, basil, smoked mozzarella, pommery mustard dressing (V) (VG)

Tart: 5.50 or 7.90 with salad
Spinach with eggs, new potatoes and hollandaise sauce

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