Exploring the contemporary intersections between cuisine and the arts
Install Theme

3-D printed coffee sweeteners by The Sugar Lab

Wild fluke, brassica leaves, buds and flowers, and perilla at Saison SF

Wild fluke, brassica leaves, buds and flowers, and perilla at Saison SF

Archetype

While back in my hometown of St. Helena, I had to try out Howard Backen’s (semi-)newly reopened restaurant, Archetype.

Newly named from its former life as French Blue — and including a little design facelift from Backen, as well a new chef, Ryder Zetts (of Solbar fame) — Achetype is a total home run. Not only is the food above and beyond delicious (and farm-to-table fresh,) the interior is one of the most beautifully designed in the valley.

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Exterior (photo credit: archetypenapa.com)

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Patio (photo credit: archetypenapa.com)

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Euro-meets-Nantucket interior (photo credit: hesitantlyhealthy.com)

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I still dream of this hearts of peach palm, beet and hazelnut salad. 

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And the three layer chocolate mousse with matcha and orange gelee was the perfect way to end the meal.

I highly recommend making a stop here for an extraordinary Napa Valley culinary experience.

Amoraco Catering

NYC, are you looking for your next caterer? Look no further than Amoraco.

I worked with Chef Tamara Shenkle on an event I recently produced, and not only was she a dream to work with, but her cuisine went above and beyond: the perfect combination of superb flavors, fresh ingredients and artful design. 

Crudite cones with basil hummus

Chicken mini tacos with tomatillo salsa, gucamole crema and cilantro

(Photo credit: Deidre Schoo

Wolvesmouth’s “Throwback to Hollywood”: coconut cake, black sesame meringue, cocoa and gold sorbet, rosewater and lime “implants,” topped with silver.

Wolvesmouth’s “Throwback to Hollywood”: coconut cake, black sesame meringue, cocoa and gold sorbet, rosewater and lime “implants,” topped with silver.

An array of farm-to-table treats at SolBar, Calistoga.

An array of farm-to-table treats at SolBar, Calistoga.

Atelier Crenn’s porridge of Koshi Hikari, coconut, pineapple, and Spirulina

Atelier Crenn’s porridge of Koshi Hikari, coconut, pineapple, and Spirulina

Soylent: Friend or Foe?

When I first started reading about Soylent, I found the concept a little disturbing— if not dystopian. A world where we live day-by-day drinking the same chemical potion? No thanks.
But as I read more about it, the concept of further separating “our meals for utility and function, and our meals for experience and socialization” is intriguing to me. Particularly an opportunity to distinctly separate and focus on the latter — increasing an audience appreciation of cuisine as experience — is an interesting idea to ponder…

See what The New Yorker had to say here

La Tomate at Atelier Crenn

La Tomate at Atelier Crenn

cucumber gin & tonic

kitchencircadia:

via culinary-workshop.comimage

gin & tonic | carbonated gin-infused cucumber - pickled fennel - lemon meringue - borage flowers


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Chef Jordan Kahn’s stunning edible garden creation at Red Medicine, LA

Chef Jordan Kahn’s stunning edible garden creation at Red Medicine, LA

samcorban:

From Michelin Stared Chef Ian Swainson at The Samling 

samcorban:

From Michelin Stared Chef Ian Swainson at The Samling 

(via gastro-nomique)

chefsofinstagram:

By @erinnsmealsinheels - Chile De Arbol & Dark Chocolate Grilled Octopus Over Charred Meyer Lemons, Chorizo & Salsa Verde. 



#ChefsOfInstagram #chef #cheflife #foodies #food #art

chefsofinstagram:

By @erinnsmealsinheels - Chile De Arbol & Dark Chocolate Grilled Octopus Over Charred Meyer Lemons, Chorizo & Salsa Verde.

#ChefsOfInstagram #chef #cheflife #foodies #food #art

Wolvesmouth’s Chef Craig Thornton on the art of underground dining:

“The opening dish is venison, ripped apart and strewn onto the plate to look like a bloody and decayed piece of meat,” says Craig Thornton of the visceral food he will be serving up at Cut Your Teeth, the collaborative installation made with artist Matthew Bone that opens today at the Santa Monica Museum of Art. “You are eating something that looks eerily similar to a deer carcass, but the dish itself includes moss, blackberry beet gastrique, coffee cocoa crumble and purple cabbage.” 

Wolvesmouth’s Blueberry Cobbler: preserved blueberry, cornbread honey ice cream, cornbread buttermilk vanilla shortbread crumble, buttermilk cremeux, blueberry meringue, white chocolate lime crunch.

Wolvesmouth’s Blueberry Cobbler: preserved blueberry, cornbread honey ice cream, cornbread buttermilk vanilla shortbread crumble, buttermilk cremeux, blueberry meringue, white chocolate lime crunch.

(Source: wolvesmouth.com)