Bread from Scratch
Designed to encourage mindfulness over the origins of everyday foods, Bread From Scratch is a project by designer Mirko Ihrig. Providing all the tools to make a loaf of bread from scratch, the setup consists of a mill the grind flour, a jar to cultivate a sourdough, a bowl to mix the ingredients, a board to knead the dough, a paddle to transfer the loaves and an oven to finally bake the loaf. Drawing attention to the growing negligence over food origins, this is a gentle reminder that even the humble of foods require to, at some stage, be toiled over. Inviting the public to step into the role of co-creator and active participant, Bread From Scratch is part of a growing trend that asks the consumer to play a more active role in their consumption.
Honey is Sweeter Than Blood: Brioche maxim, roasted beets in vinegar orange and salt, roasted beet sorbet, pine nut purée, toasted pine nut, candied orange zest, pickled beets, micro bulls blood salad, beet vinaigrette
The chefs at Chicago’s iNG are no strangers to creative cuisine, but in Chef Tim Havidic’s second menu since taking over the helm at iNG, the team adventurously presents a culinary deconstruction of the world of surrealist artist Salvador Dali. Inspired by Dali quotes and works of art, each course sets out to give a nod to the artist, whether it be in plating, bold flavor or a combination of both.
Architechtonic Angelus: Brioche marshmallow fluff, nougat, brioche crumbs, honeyed pistachios
After MoMA’s venture into Magritte-inspired cuisine (
http://artful-cuisine.tumblr.com/post/62326701201/edible-magritte-at-moma), could fine art inspired dishes be on the rise?
chicagoist.com) Nov 20
iNG Gives a Nod to Surrealism
"The concept of leather is turned on its head in a new project by
Camilla Wordie. The food-obsessed designer and artist has created a series of textiles using nothing more than simple ingredients and a couple of inventive synthesizing techniques, challenging the boundaries of textile design. Foods like quinoa, gingerbread, icing, chocolate buttons, licorice, ham and tortillas have all been turned into thin sheets of fabric, presented as art but which are ultimately edible. Experimenting with processes, Wordie found two techniques that worked particularly well. Given the varied properties of the foods she has worked with, some ingredients were inserted into a laser cutter used to carve out complex, weave-like patterns, while others were subjected to extremely high pressure and heat, melting and reforming the foods into fabrics. Edible Textiles is part of a larger body of work by the designer which brings food into the technical art and design sphere.”
prote.in) Nov 7
It is with great sadness to learn that Chef Charlie Trotter was found dead today at the young age of 54.
Chef Trotter was not only a remarkable chef, but a culinary influencer and a creative innovator to the fullest potential.
He was a frontrunner in pushing Chicago to be the culinary destination it stands to be today, and leaves the legacy of being a game-changer.
Thank you for all you contributed to the culinary world, Chef Trotter!
"Surf and Turf" at Charlie Trotter’s
chicago.eater.com) Nov 5
Rest in Peace, Charlie Trotter
Breaking down the cuttlefish salad at chic LA eatery, ink., with chef Voltaggio:
1. Coconut Peanut Sauce | Voltaggio brushes the mixture made up of traditional Asian ingredients, but blackened in color with the addition of black lime, around the inside of the plate.
2. Espelette Pepper | A mild French chili pepper, powdered and dusted over the same area.
3. Coriander Flower | ”This adds a citrus-y burst of coriander to the dish — much like if you were to chop a bunch of cilantro. Fortunately for us, being from California, we can find bushels of this stuff at the farmer’s market for $5, whereas other chefs I know have to order it and pay, like, $30 dollars for a small packet of the stuff.”
4. Ribboned Cuttlefish and Papaya | ”The cuttlefish and green papaya sort of look similar, so that was the first inspiration. To get those noodles, we roll up the body of the cuttlefish, we freeze it, and then we cut it on a slicer. Then we dip it in hot salted water for about two seconds.”
5. Thai Basil | A staple in Thai cooking, the basil adds more citrus undertones. 6. Cuttlefish Crackers | ”We use leftover cuttlefish pieces that we can’t slice evenly into noodles, put them in liquid nitrogen, then we blend that into a powder and dust it onto a tray and dehydrate it. Then we fry it and break the pieces up.”
foodrepublic.com) Oct 23
Deconstructing Chef Michael Voltaggio’s Cuttlefish Salad
Researchers at Oxford University recently conducted an experiment to confirm what many foodies are already keen to know: the effect our sensory (visual, olfactory, auditory, to name a few) environments have on our tastebuds.
As documented by Big Think:
” At a Scotch-tasting event in London, Oxford University researchers designed three rooms for a special kind of taste test. Each of the rooms — “grassy,” “sweet,” and “woodsy” — contained objects, scents, and sounds that would normally be associated with those qualities. The researchers then gave non-connoisseurs glasses of 12-year-old single-malt Scotch (The Singleton) and walked them through the rooms in consecutive order. In each room, the tasters were asked to rate the Scotch on several attributes, including taste and level of enjoyment. On average, the tasters gave different ratings for the same Scotch depending on the room they were in… Most of the tasters thought the Scotch tasted best in the “woodsy” room.”
bigthink.com) Oct 11
An experiment in restaurants’ energy sustainability comes out of this year’s Vienna Design Week with
Biomat: a temporary recycling restaurant created by designer Vera Wiedermann.
Customers had the option of bringing in bags of biodegradable waste — that were weighed and had their energy value calculated — before being recycled to create new energy used for cooking. For every donated kilo of bio-waste, the customer received a single Euro discount off the qualitative food served at the restaurant. For more on Wiedermann’s projects, visit http://www.moa-eatingproducts.com/
prote.in) Oct 11
MoMA explores the intersections between art and cuisine with its class,
Edible Magritte, led by artist Elaine Tin Nyo, and chef Lynn Bound (from MoMA’s Cafe 2). Students will create artworks using edible materials, including La cuisine de Magritte.
More about the artist from MoMA’s site:
"Elaine Tin Nyo, a conceptual artist with a kitchen and a studio in Harlem, translates the tradition of genre painting into new media. Using performance, video, photography, cooking, and writing, she reframes the everyday rituals of food and its preparation so we can reflect on the inherent beauty and value of the seemingly unimportant moments of our lives."
moma.org) Sep 26
"Edible Magritte" at MoMA