Artful Cuisine

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)

arazor:

Fluke, black radish, sepia vinaigrette, ginger
2013-01-17Dupont Corian - Color Launch

Fluke, black radish, sepia vinaigrette, and ginger at Arazor
Feb 1

arazor:

Fluke, black radish, sepia vinaigrette, ginger

2013-01-17
Dupont Corian - Color Launch

Fluke, black radish, sepia vinaigrette, and ginger at Arazor

Fernet
Jan 30

Fernet

(Source: streetkitchen, via hungrylife)

image

image

Presenting Elixir: a new food project by design studio, Studio Appetit, that allows users to experientially explore five notable moments in human history by sampling the sensory experience of taste from each time period. 

Presented as a selection of “potions,” each potion uses ingredients unique to either the Prehistoric period, Ancient Egypt, the Mayan World, the Tudor Dynasty and Mongol rule. Ranging in complexity, the potions are presented on hand crafted glass, wood and leather, providing an accurate representation of the tools and and materials available at these moments in time. 

(Source: prote.in)

Jan 30
Elixir: Tasting Human History
glasskitchen:

Duck in Cubism. Tonight in GLASS. #cubism #food #berlin  (at Glass Berlin)

Duck in cubism.
Jan 11

glasskitchen:

Duck in Cubism. Tonight in GLASS. #cubism #food #berlin (at Glass Berlin)

Duck in cubism.

Jan 9

Alright, it’s time for the next promo video installment of the ever-changing menu at Next: Chicago Steak.

Super fun and playful, but from what I’m gathering, the price of admission includes a LOT of drinking (may I, unabashedly, take a giant swig from a bottle of Van Winkle Family Reserve, too?), and a slab of raw meat. 

I would have liked a little more showcasing on the actual food the menu will present — and Next’s techniques in tackling it, a la its elBulli menu promo — but these guys look like they had a good ol’ time making this.  

m-rated:

Carrot garden @ Ledoyen
Dec 31

m-rated:

Carrot garden @ Ledoyen

(via gastro-nomique)

Quay, Austrailia
Dec 22

Quay, Austrailia

Chicken at Quay, Austrailia
Dec 22

Chicken at Quay, Austrailia