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Just as the kitchen has evolved from purely a work space to a hub of chatter and bonhomie during the pre-dinner party social hour, so should the outdoor kitchen – aka the barbecue – be a location for the host to engage with his or her guests. For some reason, however, the bbq hasn’t followed the same evolutionary path and, more often than not, is still kept distinctly separate from the rest of the party, meaning the host is left to cook in solitude while everyone else has fun. With this in mind, Wallpaper* asked Zurich-based design Alfredo Haberli to create a bbq that was also a social destination.
For his barbecue, Haberli worked with metals specialist Kim Stahlmobel to create a mobile grilling station made from a mix of oak, yellow zinc-plated steel, brushed stainless steel and painted steel with a tool set made from hand-forged stainless steel. The barbecue is quite lovely as far as barbecues go, with a rich wooden work station and minimal wheels and legs, but frankly I don’t see how it’s any more conducive to backyard chit chat than any other barbecue, unless you’re chatting about the nice bbq or its cute operator.
Perhaps Wallpaper*’s reasoning is that they brought a whole party of designers together for this collaboration? Aside from Haberli and Stahlmobel, the magazine asked London-based Argentine chef Diego Jacquet to provide something yummy to grill. He obliged with chorizo criollo, a coiled sausage made from British pork and Argentine beef. Frankie Harrington and Cord Jarvie of Canadian sandwich shop Meat & Bread supplied the condiments and created a meat rub made from fennel, coriander and star anise. “The set is rounded off with a supersized jar of their signature mustard, all housed in a herringbone box created by the duo’s design collaborators Glasfurd & Walker. Made from 700 pieces of wood to echo the shop’s countertop, its animal logo is revealed when it’s empty.”
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