Formasupra at the Table?

An inspiring invitation where gastronomy and digital craft meet at Snob Collector...

An Artistic Table in Chef Ferhat Bora's Flavor Architecture

At the dinner hosted by Snob Collector, refined gastronomy and Formasupra's digital craft met at the same table...

Opening its doors within PG Art Gallery, "Snob Collector" hosted a very special dinner where flavor transformed into art. The star of the evening was Chef Ferhat Bora, who reinterpreted our traditional taste memory with modern and bold touches. This invitation, masterfully curated by the chef, elegantly proved how gastronomy and contemporary design can establish a sophisticated dialogue around the same table.

The menu, meticulously prepared by Chef Ferhat Bora, offered a holistic gastronomic experience that brought the potential of local ingredients to its peak. The flavor journey, which started with a seasonal salad dressed with tarhana vinaigrette, deepened with salt-baked celeriac and pumpkin gnocchi with Bergama tulum cheese sauce. The sea bass served on a bed of anchovy white beans boldly blended the sea and the earth, while the Baba au Gin with citrus jelly concluded this unique adventure with a refreshing and memorable touch.

The element accompanying this multi-layered and rich structure on the chef's plates was the Formasupra designs that completed the visual soul of the table. Reflecting the digital sculpting practices of the artist duo Hakan Sorar and Ahmet Rüstem Ekici, the 3D-printed vases and the iconic frog-shaped 'charms' that added a mysterious air to the table setting uniquely embraced the atmosphere of the night. Positioned as flawless companions emphasizing the chef's art, these characteristic objects revealed how powerfully and dramatically Formasupra can add depth to prestigious event tables.

"The combination of Chef Ferhat Bora's refined plates and the avant-garde design on the table created a holistic aesthetic experience etched in memories."

TASTING MENU

• Bread: Toasted Bread accompanied by Bread Butter, Thyme, and Spicy Blueberry Jam

• Salad: Colors of the Season, Tarhana Vinaigrette, Roasted Sesame

• Celeriac: Salt-Baked Celeriac, Celeriac Velouté, Pear, Roasted Walnuts

• Gnocchi: Pumpkin Gnocchi, Bergama Tulum Cheese Sauce, Cured Meat, Crispy Sage

• Kuru (Beans): Anchovy White Beans, Sea Bass, Shrimp, Mussels, Puffed Rice

• Baba: Baba Au Gin, Vanilla Cream, Citrus Jelly

CREDITS

• Venue & Event: PG Art Gallery / Snob Collector

• Table & Styling Design: Snob Collector, Pırıl Güleşçi Arıkonmaz

• Marketing Communications & PR: Ömür Gültepe

• Table Decoration & Objects: Formasupra (Hakan Sorar & Ahmet Rüstem Ekici)

• Gastronomy: Chef Ferhat Bora

• Photography: Deniz Karataş