I’ve still yet to come to a conclusion on whether casting something in silver makes it really valuable, but i do still love what bittersweets has been doing with cocktail swords and vampire teeth (my unofficial jeweler of choice). However, there is something so playful, yet purchasable about Theo Fennell’s silver for condiments… from Heinz sleeves and caps, to Marmite caps… even a redbull sleeve! And my personal fave the Haagen Daz sleeve! (as well as others, as can been see in the pics and the site).
Somewhere in the cross section of design, food, and fashion (yes, picture the ven diagram here) ~ you will find APRONS… and they are getting sexier, more playful, and far too cute to wear only in the kitchen now. I’ve shown you the adorable aprons of Jessie Steele before, but check out the latest selection from Anthropologie. So with all the deliciousness to learn to cook on Tastespotting, i think its time i invest in one (or two, or a few?) cooking outfits!
Mmmm York Mints… the packaging makes me drool as much as the mints i think… but on the black and white tin… as much as i love the typography of the old school tin, the Nicole Miller black and white is just gorgeous. These are a collaboration between Hersheys and Young Survival Coalition, an organization that unites young women against breast cancer.
Bubble Wrap and chocolate lovers rejoice! Latest discovery in SF that i’m addicted to… De Lessio’s Bubble Wrap Chocolate. It’s incredible. Addictive. SO SO GOOD. Picked up slabs of the 72% Dark Chocolate with Peet’s Espresso Beans, Bittersweet with Almond and Raisins, and Milk Chocolate with Peanut Butter. But visually its fascinating that it really does look like bubble wrap (with deflated bubbles)… the real question is… do they pour their chocolate on bubble wrap? is it some crazy mold? how does it work?
Doesn’t that adam and eve plate just put a smile on your face? Something about the simplicity of the design, and the vibrant red… and those animals on the kids cups? See more gorgeous graphic design from freshly launched (well fall 06) ~ british design/accessories/wallpaper firm : ISAK by Sandra Isaksson. (via design milk)
For the last month, i’ve never been hungrier, and my cravings have never been more bizarre… and the one thing they all have in common is imagery on tastespotting. So here’s a nice little roundup of some of the deliciousness thats been haunting me and dramatically raising the bar for the food in my life. So go browse, drool, explore, and start cooking even!
Nothing beats one of those rainy doldrum days quite like an unexpected package waiting outside the door. Especially one quite so SHINY. And actually, when it contains energy drinks, that certainly helps one perk up quite nicely. G Pure Energy and those brilliant VOSS designers sent over this large shiny volume that when opened exposes two of their latest flavor - Orange Blossom. I just chugged the first one while typing and photoshopping this, and it is the best flavored energy drink i’ve tried yet. But then again, i maybe be a bit biased, since i do love a good orange flavored drinks… More images below of the fun packaging as well as some random shots for my rainy day amusement.
Today is Tastespotting’s 1 month anniversary, and the first of hopefully many exclusive Tastespotting dinners to come. Tonight we descended upon the Penthouse at the Huntley in Santa Monica, and we couldn’t have picked a better night. With such a clear night, the view was absolutely breathtaking… something about being 18 floors up discussing great design, delicious delicacies, and the future of notcot was just surreal. The Penthouse only opened about a week and a half ago, so it was fun to break in a new neighborhood spot even younger than our month old Tastespotting. Quick snapshots below of the aspects of the night that grabbed me most…
Double walled glass has been showing up a lot lately… but never quite like this. For all pint glass lovers like designer Emiko Oki, this line of glasses she designed adds more function to the classic shape. In 4 models, there is the candle holder, the ashtray, the vase, and my personal favorite - the goblet (isn’t it fun with colored drinks in it?).
I have been leaning towards food and drink lately since the birth of Tastespotting (1 month anniversary this week already!) ~ but to be honest its been a whole new world of inspiration opened up to me! So on that note… where food and design intersect… i was blown away last night by the brilliance of the naming of Curious Fork / Furious Cork (BRILLIANT!) ~ as well as its logo branding… and really just that when its so hard to find a good domain these days, that they have that one. And i found it through The Ghetto Gourmet (who also has a great logo)…
So what is the Curious Fork and the Furious Cork? An alternative wining & dining network… Tastespotting might need to try and join up with these folks.
Teaposies are hand made bouquets bundled and waiting to bloom in your gorgeous glass teapots. Similar to the Adagio Blooming Teas, the ones at Teaposy seem to have more variation in their flavors and design… and remind me a lot of Lush for some reason. (if lush made tea to go with that fizzing bath bomb, this would be it?) More mesmerizing than the concept and the tea as it brews… are the images of how these are made. See more below.
Balance Water… aussie brand of water that seems to resemble Smart Water pretty closely… main difference? Apparently its all about the flower essences which have been infused… and variations specific for women, children, and TRAVELING. If these infusions really did what they say, it sounds pretty impressive, and quite the trip… for example- Grey Spider: Releases fears and phobias of perceived danger and Crowea: Calms and helps with worry. Has a centering affect.. Just another interesting addition to the growing list of water options ~
Yes, you read that right. Unlaid eggs… not tomatoes - the image caption from the NYT reads “DELICACY Unlaid eggs, from hens destined for the soup pot, being cured in salt at Blue Hill in Greenwich Village.” It makes me feel a little ill imagining what these are exactly… yet visually they are absolutely mesmerizing (oh the things i’ve been learning from Tastespotting)
NYT Excerpt: Mr. Barber, the chef and an owner of Blue Hill in Greenwich Village and Blue Hill at Stone Barns in Pocantico Hills in Westchester County, had just been introduced to the wonders of eggs that are described, with varying degrees of delicacy, as immature, unborn, unlaid or embryonic. In plain English, these are eggs that have not been laid and are sometimes discovered when an elderly laying hen is slaughtered.
I would buy this olive oil based on packaging alone… and then hope its nearly as good as the graphic design. Something about the mix of bold powerful fonts mixed with wax seals and cork stoppers with traditional crests that just grabs me. “The Simunovich Olive Estate, a privately owned olive plantation in New Zealand produces premium quality extra virgin olive oil and an extensive range of olive oil skincare & beauty products.” I also love their story about the origin of olive oil (more below…)