Stone Soup

S T O N E S

O U P

portraits by

SMILEBOOTH by

KATE BERNOT

Imagine a modern, urban dinner party inspired by the classic folktale of Stone Soup. At the start of this canonical story, a trio of hungry and weary travelers arrives in a village in search of a warm meal. A large cauldron in the town square is fi lled with water and one simple, smooth stone. Despite a scarcity of ingredients, the townspeople each contribute one item from their pantries to the pot, until the fl avors blend to produce a hearty, comforting stew. Stone Soup is a tale of cooperation and generosity, of coming together for a shared meal and a warm welcome. This story is also the perfect model for the sort of non-traditional potluck that only Stephen Hamilton could plan.

When Stephen Hamilton decided to throw an early summer dinner party, the first step he took was to cast aside all his recipes.

Decisively, he tucked those dog-eared copies of Gourmet and sauce-splattered Silver Palate cookbooks back on the shelves in favor of a more spontaneous meal. He approached the dinner party the way he does photography, always beginning with the question: “How can I do this differently?”

He found his answer in the tale of Stone Soup, a storybook that he often read to his children when they were young. To make this ancient tale of community and teamwork come alive for the 21st century, Stephen set a few ground rules for his party invitees: No recipes. No planning. No pressure.

Ten guests would arrive at his home, where ample proteins, vegetables, herbs, and seasonings would be provided. Then, everyone, regardless of his or her level of culinary prowess, would cook a dish. The goal was to swap meticulous planning for spontaneity. Like a confi dent photographer working with natural light and real subjects, guests were asked to loosen up, work with what they were given, and have a fantastic time along the way. When the evening of the party arrived, a varied crowd assembled around the kitchen’s center island. Among the guests were cooks of all levels, from curious home cooks all the way to some of the nation’s top chefs, including Rodelio Aglibot (star of TLC’s “Food Buddha”), Giuseppe Tentori (of Chicago’s BOKA and GT Fish & Oyster), and Celeste Campise (pastry chef at Chicago’s Michelin-starred Spiaggia). But like a good stew, each ingredient—and each cook— mattered. Prop stylists, photographers, graphic designers, and real estate agents all tied on their aprons too, ready to add their fl avor to the meal. “These are the ingredients I picked up at the market,” Stephen announced to the culinary army. “We have more than enough protein, fruit, and vegetables, and you’re also welcome to use all the condiments and dry goods in my pantry, plus whatever herbs are growing on my deck. Alright, let’s get cooking!”

As is true of many dinner parties, there was a sense of unfamiliarity at the beginning of the evening. Many of the diners had not met each other before, and were diverse in age, profession, hometown, and ethnicity. But because the host traded small talk and canapés for an onthe-fl y potluck feast, new acquaintances became fast friends with little effort.

There is something about the act of cooking a meal that brings out a person’s character. True to form, Giuseppe Tentori played the entertainer, calmly preparing charred Brussels sprouts and pancetta while simultaneously keeping an eye on pork loin sautéing in a pan. Prop stylist Juan Palomino stirred a fl avorful, vibrant pot of yellow rice for paella as he explained the native foods of his home country of Colombia. He swapped stories of South American travel with graphic designer Sam Jorden, who began to marinate tender rock shrimp in blood orange and spicy red pepper sauce. Photographers Matt and Stevi Savage set up a Smilebooth which—along with a few glasses of red wine—prompted everyone to let loose in front of the camera.

While laughter bounced around the room like sunbeams, myriad scents wafted from the stovetop: tangy Vietnamese fish sauce, grilled fennel, rich roasting lamb chops, and buttery baked profiteroles. This wasn’t the fussy, multi-course meal that one would pluck from the pages of a magazine, but it was a familystyle feast made better for its contrasts.

Using the ingredients provided, guests came up with dishes both familiar and exotic. Some drew on childhood memories and family secrets, while others took a global approach and tried their hands at new dishes.

what the group made »

When the cooks had fi nished, platters were laid out, colorful as a quilt. After the happy clamor of cooking died down, a reverential silence followed as the guests contemplated the meal: a dinner made better for its diversity, for its juxtaposition of gourmet and nostalgic, for its familiarity and ingenuity— a truly contemporary stone soup.

Looking to recreate your own Stone Soup dinner party? A smart idea is to stock up on proteins, vegetables, and herbs that are all in season. If it grows together, it likely goes together.

Click to view complete grocery list »