cloudkitchen

Table Of Contents

01 introduction

02 the concept

03 a local discovery: fait ici

04 local and organic goods

05 the district

06 the venue

07 décor

08 arts and crafts

09 lighting

10 the music

11 cocktail hour

12 the service

13 the recipes

14 entertainment

15 songbook

16 the party

17 the book

18 the team

We wanted this to be a more thoughtful

and meaningful CloudKitchen.

Well, hello again! Boy, a heck of a lot has happened since our first CloudKitchen a year ago. A heck of a lot of great stuff. We’ve grown, we’ve adventured to far off places, we’ve met some incredible new friends, collaborators and clients and we’ve most genuinely had a great time in the process. We even told you about our dream to make the world a better place in our small (or big!) way. As an ad(vocacy) agency we wanted to stay true to our core beliefs and put out a thoughtful, maybe even more meaningful, edition of CloudKitchen. Don’t get us wrong, we haven’t gone all serious (goofy is our middle name) but we know we need to start eating more conscientiously, putting a little more effort into the things we consume and minimizing our impact on the planet. We aren’t perfect (and we sure don’t want to be preachy) but we thought we’d challenge ourselves to be better.

We sure hope you enjoy reading this as much as we did making it.

Here’s to a wonderful 2011.

cloudkitchen: introduction

Don’t get us wrong, we haven’t gone all serious (goofy is our middle name).

When the idea of community came up as a theme for this year’s celebration, we collectively jumped on it.

We really are a little five-day-a-week (sometimes more!) community of people who collaborate,

dream and build things together.

The Concept

We also laugh a lot, are known to break into song and spend an awful lot of time talking about or eating food, which is reflected in these pages. Community is also becoming one of our core services; we manage and build content for digital communities regularly. And, in spite of this being an era that will most definitely be remembered as a digital one, we are becoming more and more preoccupied with issues going on in our communities—think of the local food movement, environmental solutions that take place in our own backyards and the greater understanding of the need to buy things made closer to home. But honestly, above all things, we wanted to celebrate our wacky little CloudCommunity of which you are most certainly a member.

While researching the project, we came across a little shop on the up-and-coming Notre Dame strip in Little Burgundy, called FAit iCi. ironically, the shop owner was not ‘fait ici’; Lindsay Davis hails from Nova Scotia. But like so many others she was enchanted by La Belle Province, and set up shop here. FAit iCi focuses as much as possible on local goodies ranging from body care to delectable jams to baby wear. We asked Lindsay for tips about how to live and consume more consciously and she graciously shared some thoughts.

My point of view on consumption really started with my own curiosity. For a long time, I put way too much stock in brands. Without even thinking about it I would purchase something purely based on the brand without knowing anything about the product. I changed my lifestyle

gradually…it was small things at first. Then slowly I started taking bigger steps, which turned into a hunger for more knowledge, then more questions and then day-to-day actions, which all lead up to FAIT ICI. My mom always said that actions speak louder than words, a phrase I never really appreciated until now. There are so many things you can do, big and small, to start being better. My best advice is to start with baby steps; turn the unnecessary lights off, don’t run water excessively, look into composting whether it’s at your own home or through a service, don’t let your car idle, recycle, ask questions, support local agriculture… there are a million and one ways to get started and once you do, you won’t look back.

–Lindsay Davis.

A Local Discovery FAiT iCi

Online Community How could we possibly talk about community and food without addressing the completely amazing online community of food bloggers? the evolution of recipe sharing has been breathtaking over the past few years. Remember when Donna Hay became a full-on game changer when it came to food photography? Suddenly gorgeous photos became a pre-requisite to cookbook purchases. Not long after, came Chow and they essentially made sumptuous messy food shots du jour. Well, with today’s amazing and affordable cameras, more and more food celebrities are being born of the digital revolution and the calibre of the content is mind-blowing. Spend three seconds on sundaysuppers.com and tell us you aren’t convinced! Check out our personal favourite, the-dogs-breakfast.com, and savour the culinary crafting genius of Robert and David (and meet Max the rescue greyhound who is their very professional sampler). And if organic and local is more your vibe, visit the delightful sproutedkitchen.com to get inspired.

Local and Organic Goods

in the late fall and winter months…well, it’s a bit of a challenge. But one we were up for. With a little digging around, we found some wonderful organic farms around Montreal that deliver food baskets right to your home. Of course, this means you have to work with what you get, but you get the one-two punch of satisfaction knowing you are supporting local farmers and minimizing your environmental impact. Meats are available year-round from a variety of farms. For our party, we chose to head back to the Atwater Market once again this year because they have an abundant supply of local and organic goodies.

fermedelaberceuse.com marchespublics-mtl.com glennora.com

In the late spring, summer and fall months, eating local produce in Montreal is a snap. Our food markets offer

up the best of all things seasonal.

A friendly Atwater Market vendor.

We held our evening at Le Cartet, a gorgeous restaurant on McGill Street. the area is quickly becoming one of the ‘it’ spots in the city. A walk along the main artery provides vantages onto old-meets-new architecture that tells an exciting story of where Montreal comes from and where it is heading. Old Montreal to the east has, in recent years, been re-appropriated by locals and is no longer held hostage by tourist traps. La Cité du Multimédia to the west is proving that Montreal is ahead of the curve in all things technology, media and creativity. the historic Vieux Port to the south is a glorious mishmash of dilapidated industrial buildings and world-class urban infrastructure. And all of it is mere footsteps from our downtown business core. Photography studios, agencies and production houses abound and, inevitably, restaurants and boutiques are there to capture some of that creative class mojo.

The District

the Cartet this gourmet grocery store and restaurant wrapped up into one is a little treasure. One of the things we love about the space is that it runs a block long, so there are windows at the front and at the very back, giving it a distinct downtown NYC vibe about it. We also have a particular affinity for the look of the place as many of the elements you find within are ones you’ll find in our office; white painted brick, wood furniture and blackboards. the delightful grocery store at the front is filled with goodies ranging from chocolates, coffee, homemade takeout lunches and delectable bowlfuls of caramels at the cash.

The Venue

We wanted to invest in a few key pieces that we could reuse in our office. We love the idea of buying vintage wherever possible and Aleks alerted the décor team to a hot little shop on Bernard called Style Labo. there, Émilie, Aleks and Christina found gorgeous vintage milk bottles in their original carrying case that would serve as a centre piece, and old industrial sign letters (we, of course, went with C+R). the shop is loads of fun and they update their site regularly.

stylelabo-deco.com

Décor

We love the idea of buying

vintage wherever possible.

cloudkitchen: décor

We love the idea of using materials that would otherwise become trash to create something new, pretty and useful.

We decided to get a little crafty and repurpose an old frame we found down on Notre Dame St. We love the idea of using materials that would otherwise become trash to create something new, pretty and useful. So we hauled this bad-boy all over town, had it fitted for a new backing, picked up chalkboard paint, scraped away at the old paint, sanded off a few sharp edges and hammered the whole thing together. We think the result is quite lovely.

We took vintage bingo cards and had each team member write a note to another team member describing what makes them awesome. We really believe in personalized touches at a party, so every guest feels welcome and important. Plus, they had a keepsake to take home that reminded them of their awesomeness!

Arts and Crafts

Jean-Yves loves lighting and is kind of an aficionado in that department. So, he volunteered to create eco-friendly candles using olive oil, a 99% renewable fuel. the amazing thing about these eco-friendly candles is they are actually quite simple to make yourself, and they produce no smoke or odour so they don’t bother folks with allergies. And if that isn’t enough, if the candles were to tip over, they won’t catch fire!

We created custom labels for every candle in the room that read Can you handle this candle? and each was labelled with a guest’s name for them to keep afterwards.

Jean-Yves stood up before the dinner service, and invited everyone to collect their name-tagged candle and bring it to their seat. it was one of the most touching moments in the evening and proved that when we come together, we all shine a little brighter.

Homemade eco-friendly candles.

Lighting

When we come together, we all shine a little brighter.

Why indie? Well, because independent artists rely on one other to create their work. Also, while very tempting to share music and download it for free, we encourage you to buy this playlist on itunes because we think folks who create the music we tap our toes to should get paid for their work.

www.cloudraker.com/cloudkitchenmusic

The Music

This year, Fred came up with a playlist of indie

acts only for the dinner service.

Stéphane happily volunteered to create the evening’s organic cocktail that was an absolute smash-hit. Peruse the dancing pictures at the back of this book for proof! Stéphane very diligently spent a full week testing and perfecting the recipe using almost all organic ingredients and a local vodka.

Organic cranberry cocktail juice

Organic green tea

Rose’s Lime Cordial

Kamouraska Vodka

Fresh organic limes (for garnish)

infuse the green tea in boiling water for about 5 minutes. then filter it to remove any tea particles that might be in there and let it cool. You really want a strong-tasting tea so it stands out in the drink. Once the tea is cold, add all ingredients into a shaker, add ice and shake like crazy.

Cocktail Hour

Something tart, sweetheart?

instead of having plates come out one by one, platters were placed in the centre of the table so that guests could serve themselves and each other. this is becoming a rather popular way to eat at dinner parties and we love it. Everyone picks a little more of what they love best at the table, don’t feel pressure to eat too much, the chefs get more time at the table with everybody else and the presentation can be really dramatic and exciting!

The Service

In the spirit of community we opted for

a less formal service.

The Recipes

The food We tried really, really hard to create dishes inspired by seasonal ingredients that we produce right here at home. Sometimes right here at home means a farm 20 minutes outside the city, but sometimes it simply means Canadian. For instance, we were happy to learn that Canadian pancetta is really delicious for cooking and when we compare that to getting the meat from italy, well, we take that as a positive. Root vegetables like sweet potato and carrots were being harvested but a stone’s throw away from downtown. And the lamb. Don’t get us started about Quebec lamb. it is one of the meats that we have that is simply, undeniably better than lamb you get anywhere else in the world (cough* cough* New Zealand). All the butter, cream and flour used for baking were local. When we couldn’t find local ingredients, we, at the very least, went organic. Even the wines we recommend adhere to that criteria.

Throughout the process, we learned that being perfect is next to impossible, but being better is loads of fun.

Chunky country bread

Cured, thinly sliced venison

Cortland apples from Quebec

Cheddar Perron aged 2 years

Hazelnuts (a handful)

Chanvre oil from Québec

Honey

Fresh thyme

Lemon juice

A few arugula leaves for plating

Set oven to broil.

isabelle, a veteran CloudKitchen cook now, brings a casual elegance to her food. this year she created an inventive take on classic comfort food by putting local goodies at the centre of her dish: apples, venison, sharp cheddar and delectable bread. the textures, flavours and plating were perfection, and we all agreed this is a dish that could just as easily be served at brunch, lunch or dinner.

Preparation Slice nice, thick pieces of bread (between 1 and 2 cm thick).

Mix generous amounts of olive oil, honey and thyme, and set aside.

Wash and thinly slice apples, add a few drops of lemon to avoid browning.

Apple Venison Hazelnut Tartine on Country Bread

cloudkitchen: the recipes

Build the tartines Brush the honey and thyme mixture over the warmed bread slices. then layer the thin slices on apple on each piece. Add a thin layer of dried venison. top the whole thing off with generous amounts of aged cheddar.

Brush more of the thyme honey mixture over top and add a fresh sprig of thyme to the top.

Put them into the oven for 2-3 minutes then broil until the cheese gets a little crispy and browned on top.

While the tartines are in the oven, crush hazelnuts.

Plate your tartines with a small arugula salad and place tartines over top. Sprinkle the dish with crushed hazelnuts and serve.

Wine selection

Canadian Chenin Blanc

Chenin blanc Quail’s Gate VQA

Okanagan Valley 2009

Code SAQ: 11262920, $19.00

The textures, flavours and plating were perfection, and we all agreed this is a dish that could just as easily be served at brunch, lunch or dinner.

Apple Venison Hazelnut Tartine on Country Bread

isa, totally bitchin’ in the kitchen.

When we decided we wanted to create a soup inspired by one of our local um...er...delicacies—poutine—Nico gamely volunteered for the challenge. And boy did he deliver. there are three main ingredients to poutine, as you probably well know: fries, gravy and raw cheese curd (translation: starch, meat and dairy). in this gourmet version, we ended up with a gorgeous sweet potato and roast garlic pureed soup, topped with crispy pancetta and a crème fraiche and chive topping. inspired, inventive and most importantly, delish!

the first step is to roast the potatoes and garlic.

Preheat the oven to 400°F, cut the sweet potatoes in halves (or thirds) and place them on a baking sheet covered with parchment paper; it’s important to make sure the potatoes are cut evenly.

4 large sweet potatoes

6 large garlic cloves, unpeeled

2 litres of chicken broth

1 bunch fresh thyme

1 bunch fresh sage

½ bunch fresh chives

1 leek

⅓ bottle white wine

Sunflower oil

300 ml cooking cream (30%)

500 ml crème fraiche (the thicker the better)

150 g butter

300 g mild pancetta

Salt & pepper

Place garlic cloves with the peel on the sheet, add salt and pepper to the potatoes and top with ½ bunch of thyme and sage. No need to chop the herbs, keep it rough and rustic.

then add olive oil to the potatoes, a bit more is better than less as the potatoes will absorb it during cooking.

Roast in the oven for an hour to an hour and a half depending on thickness of potatoes.

Again it’s better to cook them more than less as you want your potatoes to be very soft.

While the sweet potatoes cook in the oven, cut leeks thinly and cook in soup pot with a bit of sunflower oil.

Roasted Sweet Potato Soup Topped with Crème Fraiche and Pancetta

cloudkitchen: the recipes

Makes approx. 8 servings

Add thyme to the leeks and let cook until they are translucent. then de-glaze with white wine and when starting to boil add chicken broth.

Let liquid preparation simmer, and add salt and pepper to taste.

Once the sweet potatoes and garlic are cooked, remove them from the oven and cover with aluminum foil.

Let them rest for approximately 15 minutes so that they soften up making them easier to peel.

Peel all the potatoes and garlic (watch your hands—it’s very hot!), place all of them in the simmering liquid preparation and add the rest of the fresh sage.

Mix all the ingredients with a wooden spoon and let come to a boil.

With a hand blender, mix the soup until it has an even and smooth texture.

Add 300 ml of cooking cream while you blend. if there are any thyme branches left, it’s time to remove them.

Let the soup simmer on low heat until ready to serve. You can do this soup in advance and finish at the last minute with the following steps:

Cut the pancetta in even cubes and cook in a non-stick pan. You want them crispy. Remove them when well cooked and place on a paper towel to absorb the excess fat.

Chop chives finely (quantity to taste), add crème fraiche in a bowl and mix together.

Right before serving, add butter to the soup.

Stir with a wooden spoon until the butter has melted. Serve immediately.

Right before serving, add butter to the soup.

Wine selection

Pernand-Vergelesse

Les Combottes Jean Féry 2007

Code SAQ: 10788840, $41.25

We recommend small portions of this sumptuous soup. It fills you up fast but warms the heart.

Roasted Sweet Potato Soup Topped with Crème Fraiche and Pancetta

Nico, being a cut-up in the kitchen.

12 local, organic lamb chops

Marinade ingredients

½ cup sunflower oil

3 tbsp freshly ground black pepper

1 tbsp garlic salt

¼ cup French shallots

2 bunches fresh oregano

Meat topping ingredients

½ cup sunflower oil

½ cup fresh mint

½ cup fresh parsley

Grated zest of 1 lemon

Juice of 1 lemon

Lemon slices for garnish

2 tbsp finely chopped garlic

Grilled Mint and Lemon Lamb Chops

cloudkitchen: the recipes

Grilled Goodness When we discussed the menu for this year, we all agreed that keeping it simple and communal would work best. JS, who is renowned for his BBQ skills at our summer parties, volunteered to grill a bunch of local meats and seasonal veggies. Well, leave it to Mr. Monty to outdo himself. He developed a sumptuous mix of marinades and relishes for his dishes that he tested on his family weeks before the event. He then took their feedback (all three kids preferred a different meat while his wife, Karine, loved the lamb) and perfected each element.

Grilled Mint and Lemon Lamb Chops Prepare marinade the day before and let meat sit, covered, in the fridge overnight, for best results. if time is an issue, then be sure to allow at least 2 hours for the meat to marinate.

Local, organic lamb chops (2 per guest)

Prepare topping before grilling the meat. Chop all ingredients finely and mix together evening. Lay the topping out on cutting board and put aside.

Grill meat to taste: we prefer our lamb on the medium-rare side. Once the meat has rested, lay each piece down, one side at a time, into the topping and serve.

Makes 6 servings

Prepare marinade by finely chopping and mixing ingredients. Cover meat with the marinade and store it in the fridge for up to 24 hours.

Prepare relish by adding all ingredients to a pan on the stovetop. Do not turn on the heat until the very last moment when you are preparing to serve.

Season the marinated meat and grill to taste.

As the meat rests, warm up the relish on low to medium heat until ingredients become soft, but not cooked through. top the meat with a generous heap of relish and serve!

2 local, organic whole bavette

Marinade ingredients

2 bunches fresh rosemary

2 bunches fresh marjoram

2 bunches fresh thyme

2 tbsp finely chopped garlic

2 tbsp freshly ground black pepper

2 tbsp red ice cider vinegar

1 cup olive oil

Meat seasonings (before grilling the meat)

Sea salt

Ground black pepper

Sunflower oil

Relish ingredients

¼ cup sunflower oil

4-5 tbsp unsalted butter, melted

5-6 crushed cloves of garlic

½ cup of finely chopped French shallots

2-3 tbsp chopped chilies (hot)

4 tbsp of loosely chopped parsley (flat leaf)

2-3 green onions

1 tbsp lemon zest

1 tbsp ice cider vinegar

1 tbsp ground pepper

Grilled Bavette de Bœuf with a Warm Herb Relish

Makes 6 servings

This gorgeous, flavourful minty lamb is complimented with a dash of citrus.

Grilled Mint and Lemon Lamb Chops

6 organic chicken breasts

Marinade ingredients

3-4 tbsp brown sugar

3 tbsp sea salt

3-4 tbsp paprika

1 tbsp ground black pepper

1 bunch fresh thyme

2 tbsp ice cider vinegar

Juice of 1 orange

4 cups of cold water

Glaze ingredients

Coat chicken during grilling and pour remaining

glaze on chicken before serving.

4 tbsp unsalted butter

2 tbsp sunflower oil

1-2 tbsp honey

2 tbsp grated orange zest

1 bunch fresh thyme (leaves only)

2 tbsp chopped parsley

4-5 dashes hot sauce

Grilled Orange and Honey Chicken

cloudkitchen: the recipes

Prepare marinade by finely chopping and mixing ingredients. Cover meat with the marinade and store it in the fridge for up to 24 hours.

While chicken is grilling, melt butter on stovetop, then add sunflower oil. Work in remaining glaze ingredients, leaving herbs to the end. top it all off with a little hot sauce.

Once chicken has rested, pour the glaze over top and serve.

Roasted Seasonal Root Vegetables Wash fresh local parsnips and carrots, dry them off and coat in olive oil. Add generous amounts of salt and pepper and throw them under the broiler for about 10-15 minutes depending on how big they are. Don’t overcook them; they are best when they have a little crunch!

Makes 6 servings

Wine selection

Organic Pinot Noir

Bourgogne Pinot noir vieille vigne

François Labet 2007

Code SAQ: 11195481, $29.00

Organic Syrah

Syrah Le Pousseur Central Coast,

Bonny Doon 2006

Code SAQ: 10961016, $22.95

Jean-Sébastien, a whole lotta cookin’ and a whole lotta goodlookin’.

Little Miss Aleks packs a mean punch in the sugary treat department. this year’s dessert was an absolute highlight of the evening. She painstakingly prepared, baked and filled 100 perfect little pastries. And if that wasn’t enough, she then whipped up three utterly indulgent dipping sauces. the service looked stunning and left looks of absolute delight on everyone’s face.

Puff pastry Preheat oven to 400°F and line a baking sheet with parchment paper.

Combine butter, water and salt in a medium saucepan; bring to a boil stirring until butter melts. Reduce heat to medium.

Add flour and stir with a wooden spoon until mixture pulls away from the sides of

pan and forms a ball—shouldn’t be more than 30 seconds to a minute. Allow to cool for 2 minutes.

With an electric hand-held mixer, beat in eggs, a little at a time, until completely incorporated into the butter mixture.

Drop tablespoons of batter onto baking sheet, about 2 inches apart. Using a pastry brush, lightly brush each puff with white egg wash.

Bake for about 20 minutes, rotating sheet half way through. Puffs should be a light golden brown but timing may vary depending on the strength of each oven. Ours only took 17 minutes, so check often.

When they’re done, turn off the oven, take

Puff pastry

½ cup (1 stick) unsalted butter

Pinch of salt

1 cup all-purpose flour

4 large eggs, lightly beaten

1 egg yolk beaten with 1 teaspoon water

1 cup water

Lemony Whipped Cream and Mascarpone Filling

6 tbsp mascarpone

1 cup heavy whipping cream

1 tsp pure vanilla extract

2 tbsp white sugar

Zest of 1 lemon

Chocolate Brandy Sauce

¾ cup heavy cream

3 tbsp light-brown sugar

2 tbsp brandy

Pinch of salt

4 ounces bittersweet chocolate (we like dark),

finely chopped

Maple Chocolate Sauce

½ cup pure maple syrup

6 ounces semisweet chocolate, chopped

2 tbsp unsalted butter

Pinch of salt

cloudkitchen: the recipes

Makes 24 cream puffs

Lemon Mascarpone Cream Puffs and Dipping Sauce Three Ways

the puffs out, poke each with a toothpick and return them to the (turned off) oven for another 10 minutes.

After the time is up, take the puffs out and let them cool completely. this will give you time to make the filling and dipping sauces.

Once puffs are cooled and filling is made, poke a small hole at the bottom of each puff with a skewer. Fill puffs with pastry cream filling using a piping bag.

Lemony Whipped Cream and Mascarpone Filling Place all the ingredients into a mixing bowl and beat until everything is combined and holds together. Like whipped cream should. You know.

Chocolate Brandy Sauce in a medium saucepan, combine cream, sugar, brandy and salt and bring to a boil. Pour in chocolate and whisk to combine. take off heat and serve.

Maple Chocolate Sauce in a medium saucepan, bring maple syrup to a boil. Remove from heat and add chocolate, butter and salt. Whisk until smooth. Serve it up!

Lemon Caramel Sauce Bring water and sugar to a simmer in a medium saucepan over medium-high heat, stirring occasionally with a wet pastry brush, until syrup turns a dark amber color. Remove from heat and add remaining ingredients. Let it cool slightly and serve.

Lemon Caramel Sauce

1 cup sugar

3 tbsp lemon juice

1 tbsp Limoncello (optional)

2 tbsp unsalted butter

Little Miss Aleks packs a mean punch in the sugary treat

department.

Wine selection

Sparkling Cider from Quebec

Crémant de pomme du Minot cidre mousseux

Code SAQ: 245316, $9.90

Lemon Mascarpone Cream Puffs and Dipping Sauce Three Ways

Sweets by our sweetie, Aleks.

Acoustic Karaoke We all got a little nostalgic for the bygone era (even though none of us were alive when that sort of thing went on). So we thought we’d run with the idea and we call it ‘accoustic karaoke’. We built a songbook of all our favourites and Edmund, Fred and Joe strummed along on their guitars while we all sang along. We think singing is one of the simplest and most basic ways of making people feel connected and joyful.

Songbooks were distributed at each place setting and we included it in these pages for you and yours to enjoy as well!

Entertainment

Back in the day at dinner parties it seemed there was always someone playing an instrument and folks

standing around singing to it.

Capo 5th fret

Intro: C C/B Am G

C C/B Am G

Slow down, you move too fast.

C C/B Am G

You got to make the morning last.

C C/B Am G

Just kickin’ down the cobble stones,

C C/B Am G

lookin’ for fun and Feelin’ Groovy.

C C/B Am G

da da da da da, Feelin’ Groovy.

C C/B Am G

Hello lamppost, what cha knowin’.

C C/B Am G

I’ve come to watch your flowers growing.

C C/B Am G

Ain’t cha got no rhymes for me?

C C/B Am G

Dootin’ doodoo, Feeling Groovy.

C C/B Am G

da da da da da, Feelin’ Groovy. I got

C C/B Am G

no deeds to do, no promises to keep.

C C/B Am G

I’m dappled and drowsy and ready to sleep.

C C/B Am G

Let the morning time drop all its petals on

me.

C C/B Am G

Life, I love you. All is groovy.

C C/B Am G

(fade out)

01 Simon and Garfunkel Feelin’ Groovy

Songbook

Here is an abridged version of our songbook for your next party.

Capo 2nd fret

A DYou say you want a revolution well you knowD AWe all wanna change the worldA DYou tell me that it’s evolution well you knowA EWe all wanna change the worldBm EBut when you talk about destructionBm A* G* F# EDon’t you know that can count me out (in) A D/ADon’t you know it’s gonna be, alright A D/ADon’t you know it’s gonna be, alright A D/A (E riff)Don’t you know it’s gonna be, alrightA DYou say you got a resolution well you knowD AWe’d all love to see the planA DYou ask me for a contribution well you knowD EWe’re all doing what we canBm BmWell if you want money from people with minds that hate

Bm A* G* F# EAll I can tell you is brother you’ll have to wait A D/ADon’t you know it’s gonna be, alright A D/ADon’t you know it’s gonna be, alright A D/A (E riff)Don’t you know it’s gonna be, alrightA DYou say you’ve changed the constitution well you knowD AWe’d all love to change your headA DYou tell me it’s the institution well you knowD EYou’d better free your mind insteadBm EWell if you go carrying pictures of Chairman MaoBm A* G* F# EYou ain’t gonna make it with anyone any how A D/ADon’t you know it’s gonna be, alright A D/ADon’t you know it’s gonna be, alright A D/A (E riff)Don’t you know it’s gonna be, alright

02 The Beatles Revolution

C Cmaj7 F

Imagine there’s no heaven

C Cmaj7 F

It’s easy if you try

C Cmaj7 F

No hell below us

C Cmaj7 F

Above us only sky

F Am Dmin7 F

Imagine all the people

G C/G G7

Living for today

C Cmaj7 F

Imagine there’s no countries

It isn’t hard to do

No greed or hunger

And no religion too

F Am Dmin7 F

Imagine all the people

G C/G G7

Living life in peace

F G C E7

You may say I’m a dreamer

F G C E7

But I’m not the only one

F G C E7

I hope someday you’ll join us

F G C C

And the world will live as one

C Cmaj7 F

Imagine no possessions

I wonder if you can

Nothing to kill or die for

A brotherhood of man

F Am Dmin7 F

Imagine all the people

G C/G G7

Sharing all the world

F G C E7

You may say I’m a dreamer

F G C E7

But I’m not the only one

F G C E7

I hope someday you’ll join us

F G C C

And the world will live as one

03 John Lennon imagine

04 Bob Dylan The Times They Are A-Changin’

G Em C G

Come gather ‘round people wherever you

roam

G Em C D

And admit that the waters around you

have grown

G Em C G

And accept it that soon you’ll be drenched

to the bone

G Am D

If your time to you is worth savin’

D Cadd9 G/B D/A

So you better start swimming or you’ll sink

like a stone

G C D G

For the times, they are a-chang - in’

G Em C G

Come writers and critics who prophecize

with your pen

G Em C D

And keep your eyes wide the chance won’t

come again

G Em C G

And don’t speak too soon for the wheel’s

still in spin

G Am D

And there’s no tellin’ who that it’s namin’

D Cadd9 G/B D/A

For the loser now will be later to win

G C D G

For the times they are a-chang-in’

G Em C G

Come mothers and fathers throughout

the land

G Em C D

And don’t criticize what you don’t under-

stand

G Em C G

Your sons and your daughters are beyond

your command

G Am D

Your old road is rapidly agin’

D Cadd9 G/B D/A

Please get out of the new one if you can’t

lend a hand

G C D G

For the times they are a-changin’

G Em C G

Come senators, congressmen please heed

the call

G Em C D

Don’t stand in the doorway, don’t block up

the hall

G Em C G

For he that gets hurt will be he who has

stalled

G Am D

There’s a battle outside and it’s ragin’

D Cadd9 G/B D/A

It’ll soon shake your windows and rattle

your walls

G Am D

For the times they are a-changin’

The line it is drawn the curse it is cast

The slow one now will later be fast

As the present now will later be past

The order is rapidly fadin’

And the first one now will later be last

For the times they are a-changin’

cloudkitchen: songbook

The Party

cloudkitchen: the party

The Book

We Call Him Van Royko Raker We first met Van this year before taking off for Kenya to shoot a film about Free the Children for the RBC Blue Water Project. it was an exhausting and emotional voyage and the folks on the trip bonded quite quickly. it was obvious from the moment his feet hit the ground in Africa that Van was to become a dedicated and integral part of the team. the more we got to know him, the more we realized that he is not only a gifted photographer and cinematographer, but he shares our core agency beliefs. He is the embodiment of generosity, gratitude and gregariousness. We were thrilled when he agreed to come by and shoot our evening.

vanroyko.com

Design When we published last year’s CloudKitchen, the first comment we got was how beautifully designed it was. Edmund put in many, many, many hours to make the book look as good as it did last year, and in spite of all that effort, he jumped at the chance to do it all over again this year. it is one of the very last steps in the process and one that is filled with expectations and pressure…but he never disappoints. Every last gorgeous page is a testament to his talent and his commitment to the team.

troupe Leader Christina put every inch of heart and soul into making this experience a reality. From planning every teeny tiny detail, corralling the awesome team and organizing the entire evening, to spearheading the development of this very book. We salute you Ms. Brown, for pulling off yet another memorable evening and giving us something timeless to remember it by.

The Team

What makes CloudKitchen so special is the teamwork that goes into creating it. Everyone brings something unique and inspiring to the table. the chefs—JS, Aleks, Nico and isa—developed a menu that was both on-theme and utterly delicious, then worked tirelessly the night-of to get it all out perfectly plated for the team. Marie-Danielle dutifully researched and found wines both from home or organic that matched every dish. Marie-Eve joined in and put her impeccable food styling talents to work for the beauty shots. Jean-Yves, Laetitia, Andrea and Vanessa prepped all the candles and lighting up until the very moment the rest of the team arrived. Émilie and Aleks were constantly on-hand with inspiring décor ideas and happily worked after hours on craft projects. Émilie also lent us her beautiful penmanship for a whole bunch of the elements and never complained once when handed sheets and sheets of words to write out. Sylvie, Marie-Hélène, Mathieu, Stéphane and Bruno came in on a Saturday morning to film a little mockumentary of the partners that was completely hilarious, impeccably acted and a smash hit. Mélanie and Fred assembled dance music tracks that kept us on our feet until 3am (2 hours after we were supposed to vacate the

restaurant!). Edmund happily brought his musical skills to the party and played guitar and sang to his most adoring fans: us. Fred put together a playlist of awesome music and had the additional challenge of selecting indie acts only. Jean-Yves injected magic into the evening with his eco-love candles. Alison was charged with herding an unruly crowd and coordinating a ‘take-away concert’ with the help of Edmund and Bruno and a group of hapless singers!! She also got things going on the dance floor with her moves. Stéphane mixed drinks all night long with a huge smile on his face. Joe set up time-lapse cameras around the room at every stage of the night to capture little moments here and there. Michèle happily and without complaint cleared dishes and helped manage the table during the service. Marie-Hélène showed boundless enthusiasm for every single element of the evening. thane provided inspiration as he does best, with a speech on the theme of dreams. He brought a few of us to tears with his moving words and reminded us what makes CloudRaker so special. And throughout the entire process Bruno was there, video camera in hand, filming behind-the-scenes making-of videos so we can have a gorgeous reminder of our festivities.

Lovingly conceived and created by CloudRaker. © 2010 cloudraker. www.cloudraker.com