On March 1, 2024, a four-course gourmet potato dinner (Kartupelis Gardēdim / Potato for Gourmets) was held at Michelin-star restaurant H.E. Vanadziņš Ziemeļu restorāns as part of the United By Potato Power events in Cēsis, Latvia.
I can unequivocally state that this was one of the greatest meals of my life so far, and I am grateful to chef Edgars Rubenis for living up to the challenge of creating a potato-themed haute cuisine dining experience. The chef came out after every course and explained how he had used potatoes in his delectable creations (at least eight local varieties). I believe the diners in attendance were quite impressed and satiated, but I was beyond satisfied—rather in awe and ecstasy!
Photo by Jeffrey Allen Price
Photo by Jeffrey Allen Price.
When I was invited to participate in the potato conference and related events, I suggested the idea of this dinner, and I am grateful to everyone who enthusiastically embraced the concept and made it a reality. Before the first course was served, I had the honor of welcoming the approximately forty guests in attendance and offering a brief introduction to the evening. I spoke about Antoine-Augustin Parmentier, the eighteenth-century chemist and agronomist whose famous potato dinners inspired the event, and reflected on the remarkable journey of the potato from humble staple crop to the centerpiece of a Michelin-level dining experience.
Think Potato Institute Permanent Collection. Photo by Jeffrey Allen Price
I installed a small 1938 trading card featuring Parmentier next to our table throughout the evening, ensuring that the evening’s honorary guest was present in spirit.
Between courses, Ilze Dimante spoke about potato cultivation and research, while potato plants decorated every table in the restaurant. The evening beautifully connected science, agriculture, gastronomy, history, and culture through the humble potato.
After the dessert course, I had the opportunity to speak with chef Edgars Rubenis and ask a few questions about his remarkable creations. RETV was also present throughout the evening, interviewing participants and documenting what became one of the most memorable potato events I have ever attended.
This was truly a once-in-a-lifetime potato experience. Congratulations to everyone who helped create it and to everyone fortunate enough to attend.
Related Documentation:
→ Institute Chronicle: From Parmentier to Latvia: Potato for Gourmets on RETV
Related Projects:
→ Kartupelis Gardēdim (Potato for Gourmets) (2024)
→ Open Feast: Potato Potluck (2012)
