Advertisements

Archive for the ‘ Food ’ Category

See The Food At The Worlds Best Restaurant.


green-apple-balloons-600x899

That, in the photo above, is a 100% edible “Green Apple Balloon”, don’t ask me what it’s made of, I’m not chef Grant Achatz.  For the fourth consecutive year, chef Grant Achatz has managed to win over the readers and diners of Elite Traveler magazine, helping the Chicago restaurant take the lead in its top 100 restaurants in the world list.  Regardless of what your palette’s preference is, Achatz’s presentation, plating, and ingredient choices seem to be second to none.

Chef-Grant-Achatz-600x400

Alinea-restaurant-600x400

Grant-Achatz-and-Mike-Bagale-600x400 Corn-and-white-chocolate-600x400 Alinea-culinary-masterpiece-600x400

restaurant-Alinea

 

Advertisements

Gucci Makes PICKLES Now?


pickles1

Artist Peddy Mergui created a series of food packaging, extended from the lines of luxury brands. His exhibition ‘Wheat is Wheat is Wheat’, currently presented at the Museum of Craft and Design in San Francisco, displays the collection of crafted boxes, containers and cases, each bearing a familiar trademark of a well-known brand.  Nike, Tiffany, Gucci and Apple are logos featured on the packs, which are aesthetically described by visual elements and characteristics appropriate to each label. To see the whole series, click here.

via ignant

pasta1 baby_f_1 peddy-mergui-extends-luxury-brand-lines-to-food-packaging-designboom-01 Paddy_Mergui_07 Paddy_Mergui_06 Paddy_Mergui_03 Paddy_Mergui_05 Paddy_Mergui_04 Paddy_Mergui_01 Paddy_Mergui_02

The Future Of Cooking.


Screen Shot 2014-09-22 at 2.59.28 PM

You probably don’t realize it, but you’ve been cooking inefficiently. We’re not talking the funky way you cut an onion or the lack of prep before starting a recipe, we’re talking about the pots and pans on your stove top. Flare Pans were designed with the help of Dr. Tom Povey, a rocket scientist from Oxford, in an effort to help you cook faster and better. Each pan allows the heat from the burner to be distributed evenly across the base and sides which will cook your food faster (44% faster) while using less energy and without burning or scorching the food around the edge. They belong on wedding registries everywhere.

via CoolMaterial

Screen Shot 2014-09-22 at 2.59.17 PM

Screen Shot 2014-09-22 at 2.59.06 PM

DJ Storm – Sweet As Sugar (Pt. 1). The Sugar Cafe Mix.


 

SweetAsSugar 1

Click the pic to download the mix

San Francisco is home to many unique dining experiences and cafes that can be found nowhere else.  Sugar Cafe, in SF’s bustling downtown is a favorite among students, tourists, and city dwellers alike.  The unique ambiance provides a great working environment, and the menu can keep a person there all day for breakfast, lunch, and evening drinks.  The music at Sugar is also something that struck us, memorable, but relaxing, the impeccable selection is great listening, even if it serves as background music.  DJ Storm felt the need create a mix that payed homage to the cafe that has hosted some of his interviews, small events, friendly gatherings, and leisurely work space for the last 10 years.  Although the mix itself hasn’t been heard through the speakers in Sugar as of yet, it’s being played by DJ’s as far away as the North Pacific.  (The photo below is from DJ Jeff Phantom of Hawaii).  Click either of the pics to download the first half of this hour long relaxation mix.

10617641_10154512662290608_320134775_n

Click the pic to download the mix.

 

Japan Airlines Has Quite The Menu.


Hiroki-Yoshitake-600x900

As the blog evolves, we’ve started to cover different topic, food is one everyone needs, and we haven’t talked about enough.  Hiroki Yoshitake, chef at the Parisian restaurant Sola, has created a new in-flight menu for Japan Airlines.  Through August 31, first-class and business passengers on Japan Airlines will enjoy meals by the chef and co-owner of Michelin-starred restaurant in Paris.  In first class, caviar, smoked salmon and beef tenderloin are among the high-end dishes travelers will enjoy. Business class passengers, meanwhile, will savor foie gras mousse and sauteed lobster, among other offerings.  Passengers can end their meal on a sweet note with a light tropical fruit cream, a bergamot-infused milk chocolate mousse and a light cookie.  The new menu is available only to passengers in these two classes on flights between Paris and the airlines’s Japanese destinations.  In September, Japan Airlines will introduce a new fall menu from Shinichi Sato, the chef at the Parisian restaurant Passage 53, accompanied by a dessert course from pastry chef Jean-Paul Hévin.  Tasty as hell.

in-flight-menu-2014-Japan-Airlines-600x400

Where Will The Food Of The Future Come From?


Foodini-600x292

Natural Machines, a Spanish start-up, has launched a Kickstarter campaign to fund a 3D printer devoted entirely to food.  The Foodini  (which is in theory capable of printing any dish) has already demonstrated its ability to produce pizza, brownies, burgers and other dishes.  It has empty capsules that users will fill with raw or cooked ingredients according to the recipe. The machine then takes care of the rest, ensuring that each ingredient is properly dosed and added in exactly the right place.  According to the company behind the project, the resulting dishes will conserve the flavor and freshness of the ingredients used.  The company aims to raise $100,000 via kickstarter so that it can launch production of the Foodini. Those who donate more than $2,000 will be at the top of the list to receive one of the first machines, which will be delivered from October 2014 if everything goes according to plan.

Advertisements
Advertisements