Food at the Milonga

postitleswirl

Gourmet TangoIn April 2013, I began an innovation which is to combine my two sensuous passions, Argentine tango and artisan food. Each of my events will now include a morsel of fabulous food. Jewel Lab is the gourmet milonga, and each workshop includes a treat. I’m interested in small-batch, handmade, heirloom, artisan, local, traditional, and superlative foods…This food is not donated by the vendors! I pay retail in order to enrich the sensuality of the evening with a delicious taste to savor and talk about. I shop at Carraigeworks Farmers Market and gourmet food shops. This page will link you to the makers of everything served, in reverse chronological order.

15 October Jewel Lab: Caraway-rye bread from Brickfields with Grandma’s fried apples.

8 October Jewel Lab: Three pecorinos (grape must, walnut, and pepper) with Olive Oil Loaf from Bourke Street Bakery.

1 October Jewel Lab: Smoked Scamorza by That’s Amore Cheese (available at Salt Meats Cheese) with Olive Oil Loaf from Bourke Street Bakery.

24 September Jewel Lab: hand-made fruit tarts for Nick’s birthday + treats from the guests!

17 September Jewel Lab: Caciotta & Ciabatta: Caciotta with Peppercorns (available at Salt Meats Cheese) and Olive Oil Loaf from Bourke Street Bakery

10 September Jewel Lab: Sonoma Olive Bread with Meredith Dairy Goat Milk Chevre + pink peppercorns from Fiji Market (591 King Street, Newtownand home-dried organic oregano.

3 September Jewel Lab: Sonoma Polenta bread with peppercorn pecorino

27 August Jewel Lab: Darling Mills Olives, Sonoma raisin walnut bread, pecorino cheese.

20 August Jewel Lab: Potato-rosemary bread from Wild Cockatoo Bakery

13 August Jewel Lab: Fromage D’Affinois and Le Roitelet Brie.

11 August Technique Workshop: Caerphilly Welsh Miner’s cheese.

6 August Jewel Lab: Macadamias from Hand N Hoe Organics.

30 July Jewel Lab: Grandma Georgia’s favorite cake, German Chocolate, for David and Michelle’s birthdays. Martha Stewart’s version of the cake.

23 July Jewel Lab: Sonoma Walnut Bread with Quark from Second Mouse Cheese, Orange.

16 July Jewel Lab: Sonoma Mission Sourdough Bread with Organic Butter

14 July Technique Workshop: Fruit Bread from Wild Cockatoo Bakery (no phone no website), 30 Botany Road Redfern.

9 July Jewel Lab: Farmgate Rare Breed Black Berkshire Pig Chorizo, with tart green organic apples and  Sonoma Walnut Bread.

2 July Jewel Lab: Maffra Cheddar (Australia) with Sonoma Apple-Currant Sourdough.

9 June Technique Workshop: Chocolate dipped turkish oranges by Sweetness the Patisserie.

4 June Jewel Lab: Meredith Dairy marinated Goat Cheese with Sonoma Olive Bread.

28 May Jewel Lab: Castel Vetrano (sicilian) olives and Pecorata Pecorino from Formaggi Ocello on Bourke Street.

21 May Jewel Lab: Pecora Dairy Sheepsmilk Blue and Feta with Sonoma Country White.

19 May Technique Workshop: Chocolate Covered Macadamia Nuts from Hand N Hoe Organics. Kiwis from Champion’s Mountain Organics.

12 May Jewel Lab: AusBuff Fresh Buffalo Mozzarella and La Tartine Organic sourdough Walnut

30 April Jewel Lab: Pecora Dairy Fresh Mozzarella and aged Mezza with La Tartine Organic Dark Rye, Kemps Creek Farms basil.

23 April Jewel Lab: Cucumber Sandwiches: La Tartine Organic Sourdough Bread, Cuore Blu Fresh Ricotta, Kemps Creek Farms cucumbers, Maldon Sea Salt.

16 April Jewel Lab Party: Cuore Blu Fresh Ricotta and Ricotta Salata (aged, salted, pressed) available at the well-stocked and friendly Alexandria providore Salt Meats Cheese. Ciabatta from Bourke Street Bakery. Check out their fabulous new Bread and Butter Project training refugees to make great bread all over Australia. Chocolates from Boon in Darlinghurst

14 April Technique Workshop: FarmGate Caramelized Onion Sausage Rolls made of heirloom black berkshire pigs with handmade pastry made by St. Germain bakery.

 

I want you to know that you are not alone…

embrace orig crop

… neither in your dreams for tango nor in your frustrations.

My deepest desire is the same as all my students and friends … those who have yet to start dancing and those who dance a lot.

It’s partnership.

One thing I’ve learned on this quest, we need to:

Stop Waiting for Partners, and start Building them.

I’ve written a 10-step Action Plan.

Are you ready to find the Partners you want?

 

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Important Insights

Books

Power is the courage, confidence, and competence to make things happen. I want to create in a way that’s incomparable and define my own compensation package. You too?

Syntax of Power is a raw, potent, and spare revelation of how I got to where I am and how I take on the struggle every day.

This book is not about tango, it’s about everything else.

It’s about stepping into the darkness of change, learning how to take care of yourself, and making things happen.

Dyv stands for Duro y Vio. We were inspired by a 2007 conference at Harvard University about tango as a transnational culture. Also we wanted to create something that would help people to imagine a queerer tango. We forbid ourselves to use the word ‘passion’ and instead tried to articulate the experience more precisely.

Argentine Tango is more than an elaborate and difficult dance, it is an international culture of intimacy, desire, and dignity. No mere romance or memoir, the intricately woven stories evoke tango’s true mysteries … the elation, the frustration, the compulsion…

We published the book in 2009. Dancers asked “how did you know what I was feeling?”

Silences in history. Silences by code. Silences of fear. You already know that Tango’s silences can be sublime and they can be devastating.

What I do in my blog is use myself as a lens – sometimes a microscope, sometimes a telescope. I try to be as honest with myself and you as words concede. Then I try to find a deeper meaning and imagine a pathway for us.

A blog post can be a fragment, a wisp of inspiration, an outline for thinking. A book must complete and reconcile it all. Now I drag the social scientist to the scene to enumerate the facts of the case, the mystery which brought both stardom and tragedy to my life.

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