Artful Cuisine

Wolvesmouth’s “Throwback to Hollywood”: coconut cake, black sesame meringue, cocoa and gold sorbet, rosewater and lime “implants,” topped with silver.
Aug 10

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

Design isn’t traditionally associated with food, but there’s no reason why it can’t be: Marti Guixe is, for example, a strong advocate for rethinking how we approach our edibles, and now a Spanish physicist and electronic engineer has found a way to make ice cream even more intriguing using all natural ingredients.
Manuel Linares, a Spanish physicist, created multicoloured ice cream that changes colour as it’s licked. Its transforming appearance is matched in part by a multitude of accompanying flavours, with early taste-testers describing the creamy concoction as like a heady mixture of different fruits. It starts out as a light blue, a spray is added - dubbed ‘Love Elixir’ by Linares - gradually turning it a rich pink. The treat then shifts into different colours each time that it’s licked.
Linares is now working on more curious approaches to ice cream - including one that reacts to ultraviolet lights, and another that will change colour with no interaction from the consumer. It’s an interesting approach for a couple of reasons. Linares’ experiment challenges preconceptions about how we should expect our food to act, not to mention the amount of chemistry tinkering that went into actually producing the product itself. 
Aug 8
Xameleon: The Color-Changing Ice Cream
An array of farm-to-table treats at SolBar, Calistoga.
Jun 23

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

Atelier Crenn’s porridge of Koshi Hikari, coconut, pineapple, and Spirulina
Jun 12

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

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 increasingly 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 thing to ponder…

Read here: http://m.newyorker.com/reporting/2014/05/12/140512fa_fact_widdicombe?currentPage=all

May 23
Soylent: Friend or Foe?
La Tomate at Atelier Crenn
May 22

La Tomate at Atelier Crenn

kitchencircadia:

via culinary-workshop.comimage

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


image

May 8
cucumber gin & tonic
Chef Jordan Kahn’s stunning edible garden creation at Red Medicine, LA
Apr 26

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

samcorban:

From Michelin Stared Chef Ian Swainson at The Samling 
Apr 7

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
Apr 7

chefsofinstagram:

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

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

Mar 10

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.
Mar 10

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)

Mar 4

gastro-nomique:

The Restaurant at Meadowood, Napa Valley

Shoutout to my hometown

foodacrosstheglobe:

Betterave - beetroot sorbet \ Atelier Crenn \ San Francisco
Feb 6

foodacrosstheglobe:

Betterave - beetroot sorbet \ Atelier Crenn \ San Francisco

(via gastro-nomique)

hungrylife:

RedMedicineLA

Jordan Kahn, master of plating at Red Medicine
Feb 1

hungrylife:

RedMedicineLA

Jordan Kahn, master of plating at Red Medicine

(via gastro-nomique)