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David Lissner
for restaurants

The future of food? Make room for Soylent Fuchsia

Andrew Curtis Forlines

Andrew Curtis Forlines

At first, I thought this was a hoax, but evidently not.

Phil Vettel recently predicted that Italiasia would be this year’s Worst Restaurant Name: “Anybody who comes up with a worse name than this is going to have to make an effort.”

I think we have a contender: Soylent Fuchsia.

Chef Andrew Curtis Forlines has launched this new dining experience. There’s nothing wrong with the concept. It’s not a regular restaurant, but a series of dinners — evenings of “hedonistic gluttony,” according to the chef — held at Kitchen Chicago, a rental facility in West Town.

“After spending four years training at the fancy shmancy Broadmoor Hotel in Colorado,” Forlines writes, “I moved to Chicago to start my own uber-cool bohemian supper club that focuses on the regional food that connects us to the earth and brings us together as neighbors.”

Forlines also makes use of ingredients like tapioca maltodextrin and high-tech techniques such as sous vide. “If you have never had sous vide and molecular gastronomy cuisine, this will be an amazing introduction to the neo-new wave cooking,” he comments.

Upcoming parties take place at 6:30 p.m. Saturdays, June 27 and July 11. The six-course dinners cost $50 each, and diners may bring their own wine. The evenings also include a light show and music. Seating for each event is limited to 40.

In case the Soylent Fuchsia reference eludes you, the name recalls the 1966 Harry Harrison novel “Make Room! Make Room! and the subsequent film “Soylent Green.” These science-fiction classics depict a vastly overpopulated future where any fresh food is a rare and costly delicacy, and all but the richest people live on sparing rations of highly processed “Soylent” wafers.

If that weren’t enough to make it an off-putting name for a restaurant, well … let’s just say that, in the film version, the prized Soylent Green turns out to be the result of a rather extreme form of recycling.

“We humans are like rats, we’re omnivores,” Forlines writes on his Web site.

I note that the menu for both of the upcoming Soylent Fuchsia dinner parties is … ahem … long on pig. I’m as adventurous as anyone, but in this case, I think I’d sign up for the vegetarian option.