Tag: food art

Reality According to Observation

The Modern Man’s Riddle:

If you didn’t take a picture of it

Did it even exist?

Or rather, if it is not documented then is it even worth making?  Food art is temporary, but if it is not showcased through a photo, how can you capture the essence of the moment?  Is the sense of satisfaction of the eater not enough to make the dish worthy of high praise?

The answer is to raise your own person awareness and savor the moment. The art of food is in the playing of tastes and textures on your tongue, it is about the innovative use of ingredients, it is about surprising flavor combinations, it is about nutrition and fuel as much as it is about plate presentation.  It is great to be in love with what is on your plate and the beauty of food, but a picture cannot taste, photographs do not need nutrition, and you cannot rely on a snapshot to salivate your glands.  This obsession of documentingpoignant observations applies to food as much as it does to appreciating any kind of temporary beauty.   Things cannot be preserved, especially food and nature.  Hiding behind a camera and relying on this snap frame to preserve the feeling of excitement and the thrill of curiosity will only take you away from the reality of the experience.

A picture may be worth a thousand words,

But poetry is priceless.


Cool, Creamy, and Charred


Tres Leeches de Coco.  A coconut lime cake soaked with 3 coconut milks, pistachio crunch, charred tequila pineapple, blood orange purée, toasted flake.

It’s about representing winter, and focusing on the wonders of natural ingredients.  It’s about representing the elemental forces in a dish, it’s about highlighting the flavors and textures of the season.  It’s about capturing the essence of fire and exploring everything that the coconut has to offer.

The cool and creamy coconut milk mimics the fresh snow both visually and texturally, the pistachio cookie mimics the crunching of the frozen snow underfoot, the charred pineapple is reminiscent of the flame produced by fire, reconnecting the consumer with the power of this primal tool.

The coconut is represented in all ways: the fresh grated flesh forms the base of the cake, the coconut milk is soaked throughout, the lightly toasted desiccated flake adds another texture and reminds the eater of warmth.  This is paired with a blood orange purée, a slightly bitter flavor that rounds out the sweet, the char, the toast, and the nut.

Together this creates a harmony, a refreshing taste after the hot and obnoxious summer.  This dish highlights the integrity of a few ingredients with minimal processing.  Nature steals the show with this dessert.

The world is not ready for it, yet

Red Velvet Wine Cake, Winter Rose Semifreddo, Pomegranate Glaze, Rioja Pearls, Toasted Almonds
Red Velvet Wine Cake, Winter Rose Semifreddo, Pomegranate Glaze, Rioja Pearls, Toasted Almonds

I love this dessert.  I think its super cool, hip, and refreshing.  It is described as every girls dream: red wine, dark chocolate, red roses. It is served during valentines, for a sexy and sophisticated way to share a sensual experience.