poptech:

communitp:

A meal from one of Dutch food designer Marije Vogelzang’s projects, the pop-up restaurant “Go Slow cafe

At the New York version of the Go Slow cafe we introduced a new menu. A distance menu. A wooden board engraved with circles set the stage for a collection of ingredients that grew in a certain distance from Governors Island where the pop up cafe was located. The further away the food came from, the smaller the portion size of the food.

Marije Vogelzang (PopTech 2009) runs her own food-design laboratory, Proef. She is inspired by everything that surrounds the act of eating – from the stories and rituals surrounding food preparation to the emotional impact of the texture and color of specific foods. The result? Edible art installations that are at once provocative and intimate.

This would be a perfect idea to create a branded egg. 
(via Eggbot omelet recipe by dnewman - Thingiverse)

This would be a perfect idea to create a branded egg. 

(via Eggbot omelet recipe by dnewman - Thingiverse)

Back to Start. Johnny Kelly made an awesome campaign video for Chipotle. 

jaymug:

In collaboration with a new generation of artists, ABSOLUT VODKA is introducing ABSOLUT BLANK, a global creative movement, in which ABSOLUT appears as a catalyst for cutting-edge creativity. The initiative comprises 18 artist collaborations, films, print and outdoor ads, events and a digital art piece that lives and evolves in your mobile phone

jaymug:

In collaboration with a new generation of artists, ABSOLUT VODKA is introducing ABSOLUT BLANK, a global creative movement, in which ABSOLUT appears as a catalyst for cutting-edge creativity. The initiative comprises 18 artist collaborations, films, print and outdoor ads, events and a digital art piece that lives and evolves in your mobile phone

arazor:

funemployed:

Oh, just a 6-Course meal served on the L Train. What did YOU do this weekend?
Quite possibly the ballsiest interpretation of the “popup restaurant” phenomenon to date: 12 guests were treated to a full 6 courses on an NYC subway commute from 8th Avenue to Canarsie, with a new dish being served every third stop. Courses were plated by teams either on the platform, or in the train itself, and served to guests on custom-built straphanger tables. The exquisitely planned and executed event went off (amazingly) without a hitch. The Great Gatsby was read, diners were stuffed, onlookers drooled. (see the full photo set here) 
The menu: 6th Avenue: Hamchi Crudo, Bone Marrow, Trout Roe, Laproaig, Sweet Lime 3rd Avenue: Foie en Brioche, Port Wine, RaisinLorimer Street: Ramp Soup, Black Garlic, Cippolini, Morel, Thyme Morgan Avenue: Petit Filet Mignon, Pomme Puree, Asparagus Bushwick Avenue: Pepper Jam, St Andre Sutter Avenue: Chocolate & Gold Leaf Panna Cotta, Raspberry Coulis
The lunch was Hosted by Michael Cirino, Daniel Castano and Andrew Rosenberg of A Razor, A Shiny Knife
Along with: Jonny Cigar – Winetology Mike Lee – Studiofeast Linda Lou – The Cheeky Chef
Full list of collaborators here: www.arazorashinyknife.com/a-casual-sunday-lunch/
Photo ©Steph Goralnick

Some beautiful photos by Steph Goralnick of our lunch on the L Train.
Spectacular shots.

What a lovely scene if I could see in person. Choosing L train as the event space could be relevant to the association of Williamsburg, or just because it’s the only train that goes smoothly with less turning? 

arazor:

funemployed:

Oh, just a 6-Course meal served on the L Train. What did YOU do this weekend?

Quite possibly the ballsiest interpretation of the “popup restaurant” phenomenon to date: 12 guests were treated to a full 6 courses on an NYC subway commute from 8th Avenue to Canarsie, with a new dish being served every third stop. Courses were plated by teams either on the platform, or in the train itself, and served to guests on custom-built straphanger tables. The exquisitely planned and executed event went off (amazingly) without a hitch. The Great Gatsby was read, diners were stuffed, onlookers drooled. (see the full photo set here) 

The menu:
6th Avenue: Hamchi Crudo, Bone Marrow, Trout Roe, Laproaig, Sweet Lime
3rd Avenue: Foie en Brioche, Port Wine, Raisin
Lorimer Street: Ramp Soup, Black Garlic, Cippolini, Morel, Thyme
Morgan Avenue: Petit Filet Mignon, Pomme Puree, Asparagus
Bushwick Avenue: Pepper Jam, St Andre
Sutter Avenue: Chocolate & Gold Leaf Panna Cotta, Raspberry Coulis

The lunch was Hosted by Michael Cirino, Daniel Castano and Andrew Rosenberg of
A Razor, A Shiny Knife

Along with:
Jonny Cigar – Winetology
Mike Lee – Studiofeast
Linda Lou – The Cheeky Chef

Full list of collaborators here: www.arazorashinyknife.com/a-casual-sunday-lunch/

Photo ©Steph Goralnick

Some beautiful photos by Steph Goralnick of our lunch on the L Train.

Spectacular shots.

What a lovely scene if I could see in person. Choosing L train as the event space could be relevant to the association of Williamsburg, or just because it’s the only train that goes smoothly with less turning? 

Menu Marketing

Restaurant dishes generally divide up four groups. First come stars — popular items for which diners are willing to pay much more than the dishes cost to make. Example: penne with vodka sauce. Plowhorses, are popular but less profitable items, like steak. Puzzlers are high-profit items that are tough to sell, say, sweetbreads. Finally, there are dogs that not many people like and aren’t profitable. 

Kids Prefer Sugary Cereal Sporting Cartoon Creatures | NPR

It probably comes as no surprise to most parents, and regular readers of our blog, that kids prefer the taste of cereals marketed with popular cartoon characters.

But a new study suggests that a box sporting Shrek or Dora the Explorer may also make children forget their reservations about unhealthful foods.

The research result seems interesting, but the logic doesn’t make sense. I think children aged between 4 to 6 won’t buy food products by themselves. Even though the cartoon visual will make them less notice the consequences of eating unhealthy products, it’s still their parents who will decide which products to buy. 

Crisco is the first product using mass marketing skill to create demand that never exits in the market. With catchy messages (cool, sweet, pure) targeting on women, as well as cook books as training material, Crisco rapidly becomes the most basic product in every kitchen. What P&G successfully did is to make people firmly believe that Crisco, a chemically synthesized product, is a natural and healthy ingredient for every American household. What an outstanding marketing fraud.

Crisco is the first product using mass marketing skill to create demand that never exits in the market. With catchy messages (cool, sweet, pure) targeting on women, as well as cook books as training material, Crisco rapidly becomes the most basic product in every kitchen. What P&G successfully did is to make people firmly believe that Crisco, a chemically synthesized product, is a natural and healthy ingredient for every American household. What an outstanding marketing fraud.

audrée lapierre » Nutrition Facts Packaging
Using infographics on packaging to visualize the nutrient ingredients should not be just a hypothetical project. Someone companies should really take serious considerations about this idea.  

audrée lapierre » Nutrition Facts Packaging

Using infographics on packaging to visualize the nutrient ingredients should not be just a hypothetical project. Someone companies should really take serious considerations about this idea.