Archive | Food & Drink

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A Perfect Day for a PicNYC (table)

Posted on 14 December 2011 by anc

This week, Dutch architect Haiko Cornelissen introduces picNYC, a clever grass-topped dining table designed to bring the experience of picnicking into the urban home. The lightweight aluminum tabletop and legs form a solid framework for grass, soil, and stones, and owners can transform their dining spaces as they wish through variations in flowers, herbs, or even vegetables, not to mention usage, sunlight, and season. As the firm says: “Suddenly spilling water becomes a necessity instead of a problem, and wine glasses need coasters not to prevent ring stains but to avoid tumbling.”

Photographs by Iwan Baan and Alan Tansey, courtesy of Haiko Cornelissen Architecten.

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Moveable Feast

Posted on 08 April 2011 by anc

Now Showing: The Museum of the City of New York, the Laurie M Tisch Illumination Fund, and Aperture Foundation present Moveable Feast: Fresh Produce and the NYC Green Carts Program.

Five emerging artists – LaToya Ruby Frazier, Thomas Holton, Gabriele Stabile, Will Steacy, and Shen Wei – have been commissioned to document the ongoing Green Cart Initiative, which has placed 1000 mobile food carts offering fresh fruit and vegetables throughout the five boroughs. Reflecting on the impact these carts have on individuals and their surrounding communities – many of which have otherwise limited access to fresh produce – the artists photographed the carts themselves, the vendors, customers, and the contrasting commercial/ food landscapes around the carts, contemplating everything from interpersonal relationships to urban culture to the health issues related to food deserts.

And while push carts are a historic urban icon – as demonstrated in the exhibition’s inclusion of some fantastic historical photographs by artists like Berenice Abbott – the show documents the Green Cart Program’s attempt to address the very modern civic issue of unequal access to nutritional foods.

Moveable Feast: Fresh Produce and the NYC Green Carts Program is organized by Sean Corcoran, Curator of Prints and Photographs at the Museum of the City of New York, and Denise Wolff from Aperture Foundation.

Moveable Feast runs through July 10th at the Museum of the City of New York.


*above: Gabriele Stabile, Untitled (From the series: Street Smart), 2009, courtesy of the Artist and Aperture Foundation. Gabriele Stabile documented the daily routines of several vendors, including their interactions with customers into whose homes he was invited, and where he was able to document food preparation and meal time – and the impact of fresh produce on individual.


*above: Gabriele Stabile, Untitled (From the series: Street Smart), 2009, courtesy of the Artist and Aperture Foundation


*above: Berenice Abbott, Hot Dog Stand, April 8, 1936, Collection of the Museum of the City of New York


*above: Thomas Holton, 8th Avenue Traffic, 2010, courtesy of the Artist and Aperture Foundation. Thomas Holton followed a group of vendors – new generation Bengali immigrants – who have found jobs in the program, and who balance their lives here with the needs of their families abroad.


*above: Thomas Holton, Hussain and Two Roommates, 2009, courtesy of the Artist and Aperture Foundation


*above: Thomas Holton, Mohammed and Hussain with a Roommate, 2010, courtesy of the Artist and Aperture Foundation


*above: Alta Ruth Hahn , Pretzel Woman, Hester Street, ca. 1935, Collection of the Museum of the City of New York, Gift of Dr. Robert Drapkin


*above: Will Steacy, Empty Grocery Store on Block Lined with Vacant Buildings, Looking South from Fulton Street & Garvey Avenue, Brooklyn, 2009, courtesy of Artist and Aperture Foundation. Will Steacy depicted the urban landscapes surrounding the Green Carts—the streets, sidewalks, and buildings, the fast food restaurants, bodegas, and markets—revealing without shying away from the reality of challenging living conditions.


*above: Will Steacy, Neighborhood Residents in Front of Tony’s, Looking West from Knickerbocker Avenue & Dekalb Avenue, Brooklyn, 2010, courtesy of Artist and Aperture Foundation


*above: Will Steacy, Empty Vegetable Stand on Valentines Day, Looking East from 3rd Avenue & 110th Street, New York, 2010, courtesy of Artist and Aperture Foundation


*above: Byron Company, Street Vendors, Hester Street, 1898, Collection of the Museum of the City of New York, Gift of Percy Byron

*Images courtesy of the Museum of the City of New York

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City Plates

Posted on 24 March 2011 by anc

Simultaneously edgy and elegant, the “City Plates” collection was designed by California-based, multi-disciplinary design firm Rios Clementi Hale Studios. Celebrating over twenty cities around the globe, and grouping them into a range of themes that spans “Culture and Capital(ism)” to “Empire Building,” each plate features its city’s downtown core printed on a black background. Key buildings are represented with red icons, while rivers and public spaces are shown in blue and green.

Every plate comes boxed with a key to the buildings and spaces included on the plate. The 12″, porcelain plates (sold individually and in sets up to twenty) start at $50, and are available at notNeutral.


*above: New York, part of the “Capital Migration” series. Population: 8.2 million
Capital of the U.S. until 1790, New York long ago cemented its reputation as the ‘Capital of the World’. Its huge global influence on finance, trade, politics, and culture has been felt for more than a century, and it is seen around the world as the symbol of the American Dream. It is the most densely populated city on the globe. This fact alone gives New York its absolutely unique urban form. New York was first settled in Lower Manhattan, which accounts for the Old World European layout of downtown (in white). The entire island and parts of Brooklyn are dotted with historic landmarks and civic buildings (in red), including the United Nations building, Grand Central, Radio City Music Hall, Madison Square Garden and the World Trade Center Memorial.


*above: Mumbai, part of the series celebrating past, present, and future innovations in architecture and design. Population: 13.5 million.
Mumbai (formerly Bombay) is the most populated city in the world. It is one of those cities constantly being listed as one of the ‘fastest/biggest/densest’ – a city of the new world order. It is the product of major feats of civil engineering that merged an archipelago of islands into an amalgamated mass of activity…features a dramatic blue swath of The Arabian Sea. Noted landmarks include the tony Malabar Point (in red) and the Gateway of India and Taj Majal Hotel (also in red) along the Mumbai Harbor (in blue.)


*above: London. Part of the “Empire Building” series, considering the global impact of empires on settlement patterns, national borders, cultural identity, and modern city form. Population: 13.9 million.
This former Roman outpost was established as the seat of British power by William the Conqueror. The city underwent two major catastrophes in rapid succession: a plague in 1665 and a fire in 1666 that wiped out 85% of its buildings. By the age of industrialization, London was not only a thoroughly modern city, but also the seat of a vast colonial empire that served as model for the development patterns of its new settlements. Today, London is a sprawling city, large enough to accommodate strikingly modern architecture along with relics of the past…The large white area ties together the location of the original Roman Settlement with the Tower of London (in red) to the center of the Empire with Buckingham Palace (in red).


*above: Dubai, part of the “Culture and Capital(ism)” series. Population: 1.5 million.
A city where man-made islands are fashioned in the shape of palm trees and plans for the world’s first rotating skyscraper are underway – Dubai is Las Vegas on steroids. The city’s erratic, spiraling layout is the combined result of a rich history that dates to at least 3000 B.C. and the contemporary drive to create and contain the perfect artificial environment.


*above: Shanghai, part of the “City as Gateway” series. Population: 19,213,200
Shanghai, the largest commercial and financial power in China, is one of the largest ports in Asia. Its central location on China’s Pacific coast has made the city a major gateway between China and the Western world. The city’s urban center has a unique organic form, caused in part by the wide curve of the Huangpu River, which bisects the city and comes across as a dramatic swath of blue on the plate. The areas allotted to foreign powers after the Opium Wars – the British, French, and Americans – reflect the grid-form of traditional Western city planning.

To see more City Plates, visit notneutral.com.

Artwork courtesy of Rios Clementi Hale Studios.

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Dining by Design

Posted on 21 March 2011 by anc

Today’s the final day of the 2011 Dining by Design event, a fundraiser benefiting DIFFA (Design Industry Foundation Fighting AIDS). Tonight, the event culminates in a gala dinner at Pier 94 in NYC, produced in conjunction with Architectural Digest, and featuring approximately 30 dining installations. One of these is Coca Cola‘s first-ever sustainable dining room installation, designed by set designer Stefan Beckman. Beckman, who’s known for his set work in fashion, has designed a prismatic recycled glass dome to surround a dinner table, and commissioned tabletop elements and lighting fixtures made of hand-blown, recycled Coca-Cola bottles. The installation includes:

- Dinner plates made using glass municipal waste by a family-owned manufacturer in Spain, greenfeet.com.
- Emeco designed chairs, made from 111 recycled plastic bottles apiece, in Coca Cola’s red and white colors (available in the US at Design Within Reach and www.coca-colastore.com).
- Dome and Table Surface: Lumicor R4 panels containing up to 60% certified recycled material, dome framework made of recycled aluminum
- Light Fixtures: Wolf Art Glass (Austin, TX) hand-blown glass lighting from upcycled Coca-Cola bottles
- Flooring: TafiPan-Eco, a NAUF particleboard combining 100% recycled wood residues, recovered post-consumer wood fibers and urea-free adhesives
- Salad Plates: Fire & Light Originals of crushed, recycled glass
- Stemware: Ishizuka handmade recycled glass and made in Japan

Over the years, “Dining by Design” programs have raised over $13 million for DIFFA to help fund direct care and preventative education for people living with AIDS and those at risk. For more info, visit diffa.org.

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Mutsumi Hashi: Chopsticks

Posted on 04 November 2010 by anc

Handmade by artisans in Japan’s Ehime Prefecture, these beautifully-designed chopsticks are made of Mizuhiki (Japanese twined paper, silk) and bamboo. Named for the Japanese word “Mutsumi Hashi (chopsitcks),” they convey a sense of “enjoying a meal with a loved one,” and, if you ask us, a pure sense of style. They sell online from OEY for $30 in a range of colors.

*All images courtesy of OEY.

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Recipe for Murder: Frightfully Good Food Inspired by Fiction

Posted on 20 August 2010 by anc

For anyone whose love of food has ever crossed paths with their love of fiction, Recipe for Murder: Frightfully Good Food Inspired by Fiction may be your next favorite read. Inspired by the scoundrels of thrillers, crime novels and fairy tales, Flammarion‘s latest title offers up playful recipes from the likes of Hannibal Lector (Hannibal’s Express Sweetbreads), The Big, Bad Wolf (Pigs in a Blanket), American Psycho’s Patrick Bateman (Roast Beef with Truffled Mash Potatoes), Brutus (The Real Ceasar Salad) and Dracula (Paprika Hendl). Lady Macbeth, Edward Hyde, the Marquis de Sade and more – they’re all here – with signature dishes to share.

Each chapter opens with an excerpt from the original story, followed by quirky illustrations (see below!) and a “to-die-for” recipe. Created by author Estérelle Payany – a culinary journalist and cookbook author – and gifted illustrator Jean-Franciois Martin, Recipe for Murder comes out next month – just in time for Halloween entertaining.

Recipe for Murder: Frightfully Good Food Inspired by Fiction
by Estérelle Payany
Illustrations by Jean-Francois Martin
Published by Flammarion, September 2010
Hardcover/144 pages/60 color illustrations/$24.95 US
Available for pre-order now through Amazon.


*above: The Ogre. Illustration by Jean-François Martin from Recipe for Murder: Frightfully Good Food Inspired by Fiction by Estérelle Payany (Paris: Flammarion, 2010).


*above: Patrick Bateman. Illustration by Jean-François Martin from Recipe for Murder: Frightfully Good Food Inspired by Fiction by Estérelle Payany (Paris: Flammarion, 2010).


*above: Dracula. Illustration by Jean-François Martin from Recipe for Murder: Frightfully Good Food Inspired by Fiction by Estérelle Payany (Paris: Flammarion, 2010).


*All images © Jean-Francois Martin; courtesy of Flammarion & Rizzoli.

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Dom Pérignon Toasts Warhol

Posted on 17 August 2010 by anc

This year, Dom Pérignon pays tribute to Andy Warhol with a collection of three beautiful bottles. Inspired by Warhol’s legendary iconic representations and his playful use of codes and color, Dom Pérignon commissioned the Design Laboratory at Central Saint Martin’s School of Art & Design to reinterpret its timeless bottle. The resulting set, each with a distinct label in red, blue or yellow, pays homage to Warhol’s iconic color games.

Interestingly, Andy Warhol’s relationship with Dom Pérignon goes back some time, as evidenced by this entry from his diary on March 8th, 1981, after returning to New York from a show in Munich:

“Went to the gallery where they were having a little exhibition of the glittery Shoes, and had to do interviews and pics for the German newspaper and then we had to go back to the hotel and be picked up by the “2,000” people – it’s a club of twenty guys who got together and they’re going to buy 2,000 bottles of Dom Pérignon which they will put in a sealed room until the year 2,000 and then open it up and drink it and so the running joke is who will be around and who won’t…”

Images below…


*above: Dom Pérignon’s Warhol-inspired tribute collection.


*above: portrait of Andy Warhol.

*All images courtesy of and © The Andy Warhol Foundation for the Visual Arts, Inc.

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Summertime: And Good Eating is Easy

Posted on 28 June 2010 by anc

The warm summer months call for lighter dishes, and provide a whole new palette of seasonal cooking ingredients. In that vein, Recipes from an Italian Summer – the latest offering from the authors of the best-selling Italian cooking bible, The Silver Spoon – features 380 recipes for summertime entertaining. Each dish celebrates simple, seasonal ingredients – like fresh herbs, veggies and fruits – perfect for impromptu picnics and barbecues or more sophisticated dinner parties. With summer drinks, salads, light supper dishes and desserts, this is a fantastic resource for those who want to enjoy la dolce vita. The recipes are easy to follow, and presented beside stunning photographs of Italy by world renowned photographer Joel Meyerowitz and food photography by award-winning, London-based photographer Andy Sewell.

Not totally convinced? Then try it for yourself! To get your tastebuds excited, we’ve got two great recipes below – for watermelon smoothies and cold octopus and eggplant salad – courtesy of publisher Phaidon.


*above: Milanese Minestrone


*above: Chilled Wine with Strawberries


*above: Summer Stuffed Peppers

RECIPES…

Watermelon Smoothies:
(Frullato di cocomero)

Preparation time: 10 minutes
Serves: 1
Ingredients: 1 slice watermelon, peeled, seeded and cut into pieces; juice of 1/2 orange, strained; juice of 1/2 lemon, strained; scant 1/2 cup dry sparkling white wine, chilled; 1 tablespoon superfine sugar; 1 small, unpeeled watermelon triangle, to decorate

Instructions:
Put the watermelon, orange jice and lemon juice into a blender and blend until smooth. Transfer to a pitcher, pour in the wine, stir in the sugar until dissolved, and serve in a tall glass decorated with a small triangle of watermelon.

Cold Octopus & Eggplant Salad:
(insalata di polpo freddo e melanzane)

Preparation time: 3 hours, including marinating and cooling
Cooking time: 40 minutes
Serves: 4
Ingredients: 2 eggplants, thinly sliced lengthwise; 2 tablespoons olive oil, plus extra for drizzling; 1 clove garlic, crushed; 1 fresh red chile, seeded & chopped; 1 tablespoon chopped flat-leaf parsley; 3/4 cup white-wine vinegar; 2 & 1/4 pounds octopus, 2 tablespoons capers preserved in salt, rinsed, drained and chopped; 12 black olives, pitted and sliced; 4 tomatoes, cut into wedges; 4-5 basil leaves

Instructions:
Heat a nonstick skillet, sear the eggplant slices for a few minutes, turning once, then remove from the heat and put them into a salad bowl. In a separate skillet, heat the olive oil with the garlic and chile. Add teh parslety and vinegar, bring to a boil, and pour the mixture over the eggplants, then let marinate for two hours.

Meanwhile, if it has not already been cleaned, prepare the octopus. Turn the body inside out, and pull away innards and stiff strips that stick to the sides. Cut off the stomach sac. Rinse the octopus thoroughly under cold running water and turn the body right side out. Press out the beak and its soft surrounding tissue from the center of the tentacles and cut it out. Finally, beat it well with a meat mallet. Put the octopus into a large pan of lightly salted, boiling water. Cover and simmer for 30 minutes or until tender.

Remove the pan from the heat and let the octopus cool in the cooking water. When the octopus is cool, skin it and cut into very thin slices. Add the slices to the eggplants, then add the capers and olives, and season with salt and pepper. Drizzle with olive oil, and garnish with the tomatoes and basil leaves.

Recipes from an Italian Summer
Published by Phaidon Press, 2010
432 pp, 130 color illustrations
Hardback
$39.95 US
Available now through Phaidon or Amazon.

*Images and recipes courtesy of Phaidon, www.phaidon.com. All food photography © Andy Sewell / All other photographs © Joel Meyerowitz,

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Polka Pots

Posted on 25 June 2010 by anc

When approaching their designs for a new pot collection with traditional Austrian enamel company Riess Email, young Vienna-based design duo POLKA chose to reimagine the ways in which we interact with this common object. Asking questions like “How many handles does a pot need anyway?” and “What makes a functional object?” the pair created a new form of pot, one in which the idea of the pot is mutated and modified, rearranging our expectations for interactions with daily-used objects. The resulting collection of creatures entertain the user, allowing one to handle them as he or she sees fit, and encourages all of us to think about our daily routines and expectations.

Describing their playful approach to design, POLKA partners Marie Rahm and Monica Singer say:
“We like to observe, we like to surprise, we like to discover, we like to irritate, we like to find solutions, we like to tell stories, we like to entertain, we like to change the point of view . Above all, we like to create. And we like things.”

POLKA Pots are made on order.

POLKA product pleasure
Mariahilferstr. 9/7, 1060
Vienna, Austria
polkaproducts.com

* Photographs by Michael Stelzhammer. Images courtesy of POLKA.

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Message in a Bottle: Tanteo Tequila

Posted on 11 June 2010 by anc

Flavor-infused, 100% Blue Weber agave, blanco Tanteo® Tequilas are distilled, infused and bottled in the historic mountain town of Tequila, Mexico. Available in Jalapeño (blended with separate infusions of organic jalapeños to capture the aroma, taste and heat of the pepper), Tropical (calling to mind traditional Mexican fruit salad topped with salt, lime and chili powder) and Chocolate (made with roasted, malted and raw cocoa, reminiscent of molé sauce), they’re hand-infused with fresh, natural Mexican ingredients, with jalapeño providing the base note throughout.

Beyond its standout taste, though, the collection’s packaging design also offers a potent shot of style. Tanteo’s look balances its NY founders’ modern roots in SoHo with traditional artistry inspired by its Mexican ingredients. Designed by award-winning artist Lincoln Mayne, each Tanteo bottle is made by hand from artesian Mexican glass, characterized by naturally occurring bubbles. A natural wood and cork closure and vintage-style wax seal combine to evoke its heritage. The bottle’s tapered shape and thick glass bottom nobly encase the liquid inside, while the embossed rings provide a comfortable, ergonomic grip, balanced weight distribution provides ease of pouring and the square, V-shaped base supports chilling.

Tanteo Tequila (750ml, 40% ABV) is available at liquor stores throughout New York City for about $40. We’ve also got three specialty drink recipes inspired by Tanteo below, courtesy of Mixologist Jason Mendenhall. For additional information, visit TanteoTequila.com.

TANTEO JALAPEÑO MARGARITA
~ 2 oz. | Tanteo Jalapeño Tequila
~ 1 oz. | Fresh Lime Juice
~ 3/4 oz. | Agave Nectar (or simple syrup)
~ Combine ingredients in a shaker with ice
~ Shake well and pour into a rocks glass (salted rim optional)
~ Garnish with a lime wedge

COCOA LEMONADE
~ 1 ½ oz. | Tanteo® Chocolate Tequila
~ 1 oz. | Fresh Lemon Juice
~ 1/2 oz. | Agave Nectar (or simple syrup)
~ Club Soda
~ Add ingredients into an ice-filled Collins glass
~ Top with club soda and stir with a bar spoon
~ Garnish with a lemon wheel

CERVEZA TROPICAL
~ 1 oz. | Tanteo Tropical Tequila
~ 1/2 oz. | Fresh Lime Juice
~ 1/4 oz. | Agave Nectar
~ 1 Mexican Beer (Modelo® Especial)
~ Build in salt rimmed ice-filled pint glass
~ Stir to mix flavors

Enjoy!

*Image courtesy of Tanteo.

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