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Mostrando postagens com marcador fun post. Mostrar todas as postagens
1.12.12
21.8.12
3.2.12
1.2.12
29.1.12
DESIGNER OF FOOD - NYC
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"We have nothing against conventional catering. It’s just not what we do.
As top-tier NYC culinary veterans with extensive experience in event catering, we believe our clients deserve a taste of something new and unpredictable, an experience that leverages the best food with never-before-seen presentation.
So we created Pinch Food Design, a bold new brand of catering powered by a state-of-the-art kitchen and design workshop devoted solely to the creation of one-of-a-kind “food furniture.” Our intention? To impress, entertain and inspire with food as delicious as it is daring, and design as inviting as it is innovative.
Led by the groundbreaking chef/designer duo of Bob Spiegel and TJ Girard, the Pinch team is driven by an uncompromising commitment to incite surprise, anticipation and delight with every bite while wowing our clients – and their guests – with imaginative presentation combinations that redefine the art of celebration."
13.1.12
Dedon Innovative swing
Creators of the NESTREST, an innovative new hanging pod woven from supersize strands of DEDON Fiiber, Daniel Pouzet and Fred Frety are two of Paris’s most intriguing design talents. Close collaborators of Jean-Marie Massaud, with whom they have forged new ways of working and approaching design, Daniel and Fred bring a rich diversity of experience to each project they undertake, alone or in a team.
10.12.11
5.10.11
3.10.11
Champagne sorbet.
Champagne Sorbet
INGREDIENTS
2 cups champagne
1 1/3 cups sugar
2 tbsp lemon juice
1/2 cup sparkling water
2 cups champagne
1 1/3 cups sugar
2 tbsp lemon juice
1/2 cup sparkling water
DIRECTIONS
Heat the champagne, sparkling water, lemon juice and sugar over medium heat until he sugar dissolves. Remove the mixture from the heat and chill it in the fridge for one hour.
Heat the champagne, sparkling water, lemon juice and sugar over medium heat until he sugar dissolves. Remove the mixture from the heat and chill it in the fridge for one hour.
To churn the sorbet, either 1) follow the directions on your ice cream maker or 2) freeze the sorbet for 2 hours, breaking it up with a food processor or blender every 20 minutes. Leave the sorbet in your freezer in your freezer until it reaches the desired consistency, and then serve.
Makes about 2 cups of sorbet.
15.9.11
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