The bowl, usually filled with soup, is fitted with a notch for a fork on which the garnishes rest. Fully assembled, it will not stand on its own. The length of the fork causes it to be unbalanced and would tip over if set on the table.
As the dish goes out, the cook places the fork in the bowl and hands it to the server who carries to the dining room. It is then handed directly to the guest. It can never rest on a surface, but must travel through sets of hands. This creates a physical link from the cook who prepares the dish, the server who carries it to the table and the customer, by whom it is received.
Right now we are using it to serve a middle eastern inspired dish. The soup is made from green peanuts and finished with olive oil and greek yogurt.
We first marinate the octopus in olive oil, shallots, coriander and dill. Then grill it over an intensely hot japanese konro grill using binchotan charcoal.
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