Apply:

Contact DesignInquiry and we’ll email you a registration questionnaire which will include a chance for you to indicate a presentation or workshop. When we receive your registration fee we will hold your spot.

Maximum number of participants: 30

$250 non-refundable registration fee, not including housing. $150 for meals we’ll make ourselves.

Contact: DesignInquiry for scholarship opportunities.

Summer, Portland

Feed the mussels the last time: put them in the washing water and sprinkle some flour on the surface. The flour will sink. (The mussels like this.) And as they will poop before eating, they’ll clean themselves from the last sand and dirt. Remove the dead and broken animals.

A big splash of olive oil, roughly chopped garlic and a smallchili pepper into a big iron pot. Let it simmer so the taste gets into the oil. Remove garlic and pepper after 5 minutes and turn up the heat to the max without burning the oil. Add the mussels straight from their bath. Temper the fire again and wait until they are open.

Mix spoons of cooking water with creme fraiche, add some fresh garlic and black pepper and fine chopped parsley. You can either use the sauce for some tagliatelle (a small plate) or dip the mussels in it.

Drink Orvieto.

Cheers,

melle