Moneral makes some of the most stunning wooden plates i’ve seen/felt. They really are like eating off of slices of wood… and curved just perfectly as a plate… you won’t be able to stop touching them in wonder. “They are made of coated aspen, which makes them durable even in frequent use and for dishwasher use. The Elicia range includes a dinner plate, a cocktail plate, a serving dish, a serving plate and plates’ stand.” and as for the raw materials, “Moneral buy the raw material in the close surroundings of the factory. To ensure a perfect raw material for the plates, each tree is chosen carefully and cut by hand to avoid any damage to the bark. The trees come from sustainably managed and certified Finnish forest, controlled by the Finnish Forest Management Associations.” Amazing, right? Also tempting, you can even customize them… The story is adorable too ~ “It all began with Eero Remes, a farm and the need to buy a specialist saw. As it turned out, making wooden disks with this saw provided hours of entertainment. It was Eero’s son, Panu, who experienced a “Eureka!” moment on seeing the disks lying about in the snow: it would be splendid to eat your dinner off plates like that!” Check out the details on the next page!
Entries tagged with: food
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I couldn’t resist. I was totally that girl in the tiny supermarket in the huge line buying 4 jars of Nutella tonight. I mean, these limited edition Nutella Esperienza Italia 150 glasses were cute when they came up on NOTCOT.org, but renders are one thing. These are even more awesome in person! Fun glasses for just about anything… filled with nutella… celebrating Italian unity - specifically DESIGN, Arts, Landscapes & Architecture, and History! On fun design week souveniers, the design themed €1.79 glass of nutella is pretty sweet (even AFTER you eat the nutella)… The story? “Nutella wanted to celebrate the 150th Anniversary of italian Unity together with millions of Italian families and asked ARC’s. to interpretate the project in four themes: Arts, Design, Landscapes & Architecture, Historical topics. Through the “Esperienza Italia 150” limited edition collection, Nutella ideally embraces all italians, from the South to the North, as a sole big family.” Above is a render of the 4 glasses in the set from ARC’s… but on the next page, take a peek at close ups of them all!
p.s. Don’t mind the bizarre hotel/motel feel of the photos… it’s how it feels in here!
A mouthwatering roundup from Liqurious and Tasteologie features a smoldering speakeasy, simple lemonade cocktails, seductive red velvet crepes and a smoking volcano cake. To find out more about each of these posts, click on their individual images.
Yay for twitter ~ which introduced me to the folks at one of my favorite yummy vodkas, Firefly. On Saturday adventures, just joined them for a Hollywood crawfish bowl with Jackson, our Tasteologie Editor. It was my first! Delicious! And so fun! He took some awesome pics, so i’ll let him fill you in on everything… check out his post below!
The Firefly Sweet Tea Vodka people and their RV have come a long way. They’ve gone from just distilling a vodka made of Southern grown muscadine grapes to 7 varieties of artisanal flavored spirits. Just this spring they’ve worked their way out from South Carolina, down to New Orleans for Mardi Gras, through Austin for SXSW, through Arizona, and finally out to California. Despite the company’s base in Wadmalow Island, South Carolina it has strong Louisiana roots, so a crawfish boil at Five 0 Four in Hollywood is a perfect fit. It was a great afternoon spent getting to know Firefly, sipping sweet tea cocktails and sucking crawfish heads!
Firefly’s Sweet Tea Vodka is a wonderful combination. Talking to Scott Newitt, Firefly founder, I learned that its more than just a simple vodka infused tea… through a bit of chemistry magic it is a combination of both cane sugar sweetened tea and vodka without being watered down. Firefly is a passionate bunch. They fought to get legislation passed to make it legal to distill again in South Carolina. Now they are starting to work outside of the bottle and just last month they launched Firefly Records with a huge presence at SXSW. Come check out more of the deliciousness up close on the next page…
On the most indulgent of chocolate gifts i’ve yet to come across… Vosges’ “Travel The World Through Chocolate Steamer Trunk” is quite the spectacle. Amazingly, every “vintage steamer trunk filled with every truffle, caramel, bonbon and comfort food in the Vosges Haut-Chocolat line. This grande gift was inspired by Katrina’s creative process and the Travel the World through Chocolate theme. Each vintage steamer trunk was hand selected by Katrina and includes notes and musings about her creative process and a map to plot your “travels” with each chocolate bite.” Insane, no? But can you imagine one of these appearing at your office? House? Party? Wow… see more close ups as well as a full listing of products included on the next page!
Packaging based impulse buying at the market kind of day. But i was craving fresh cookies too… and while killing time at Mother’s down in Newport Beach… the packaging on the Eat Pastry vegan cookie dough jars sucked me right in with their playfully complex graphic label. The San Diego based line has a few flavors of cookie dough (Choc Chunk, Vegan Gluten-Free Choc Chunk, Peanut Butter Choc Chip, Chocoholic Chunk, Cinnamon Ginger Spice, and Oatmeal Raisin Choc Chip) ~ and its really the speakeasy-esque eyes peeking over what is either an open book or a mustache on the front as well as the fun fonts that lured me in first. And of course there’s the lady with the monkey on her shoulder ~ both enjoying cookies. And the mustache shaped barcode that can’t be ignored! Take a peek at the lovely packaging on the next page… cute branding continues to the Eat Pastry website as well. And i have a few cookies coming out of the oven in a few!
First things first, sorry i’ve been quiet. Bottom line, ferverish for a few days that ends up being strep - sucks. Combined with a bit of travel craziness, and right into Grammy parties in LA, i might have overextended a little this month… BUT loading up on antibiotics, chicken soup, coconut water, pudding, etc… and hopefully back to normal by tomorrow?
That being said ~ Cotton Candy Foie Gras Lollipops at The Bazaar at the SLS in Beverly Hills are always awesome. Especially when you have the guy there making them non stop, its mesmerizing. Popped by Primary Wave’s annual Pre-Grammy Party, this year celebrating their 5 Year Anniversary. On fun stuff to share, it was a great chance to try out the new Absolut Wild Tea (black tea + elderflower!) in some of their new cocktails… and being The Bazaar the food was of course molecular gastronomy goodness… and my favorites have always been their Cotton Candy Foie Gras Lollies and the dark chocolate covered pop rocks… so i couldn’t help taking lots of pics of the Lollipop guy set up outside at the party doing his thing! Check it all out on the next page!
Tanks of liquid nitrogen! Kitchen Aid Mixers! Swings! Lab coats! ICE CREAM! So many awesome elements come together at Chin Chin Labs, the new Nitro Ice-Cream Parlor in London. The combination sounded too fun not to send Justine and Charles to go check out, and they came back with lots of pics and stories of their adventures watching the spectacle unfold in the tiny shop. See all the pics and read more on the next page…
Lovely new piece from Reiko Kaneko for her 2011 collection, The Boat. Too cute that it got its name from the factory floor workers! The contrast of the natural fiber rope handle and the hand made English fine bone china is just stunning… perfect as a bread basket, fruit bowl, or anything else you dream up! See more pictures on the next page…
So for a slightly different format than our usual weekly roundups, here’s a post from Tasteologie Editor, Jackson!
This past week at Tasteologie we’ve seen a great variety of wonderful food inspiration. The standout this week is an abundance of foods wrapped in carbs of some sort. Every culture seems to have their own take on this combination. Dough is great. It’s made from pantry staples, and has served for centuries to stretch out limited food supplies through the lean months. It once extended life spans, but is now an delicious opportunity for indulgence. The dumpling/calzone/empanada remains a great comfort food, connecting us to that part of our culinary history.
It is in that spirit that we turn a breakfast favorite inside out! Above you can see our incredibly easy, mini Gravy IN Biscuits, like a savory cream puff or bao! Simply fold semi-frozen veggie sausage gravy inside biscuit dough and then bake. The freezing of the gravy gives the biscuit dough time to set, and keeps the outside on the outside and the inside on the inside. They are best hot out the oven and have the same delicious familiar flavors of the classic breakfast… just slightly out of order.
Now take a look on the next page at some of the delicious inspiration we’ve encountered, as well as some Liqurious drinks!
Ok it hardly seems fair to do a Top 100 of 2010 Tasteologie roundup… when Tasteologie is such a baby! Launched only on September 15th, 2010, it’s a mere 3.5 months old, but even then, it has nearly 4000 posts! Posts of delicious inspiration from recipes on amazing blogs we admire, to announcements of restaurants we’d love to try, to culinary experiments that fascinate, to art and design inspired by food, and so much more! So here are 100 of the top algormagically picked posts from Tasteologie, so far! Click the pics to explore them! I can’t wait to see what delectable delights will inspire us in 2011!
Ice balls are definitely a huge 2010 trend! Down to the last week of 2010! From The Macallan Ice Ball Machine to the Muji Silicone Ice Ball Mold… and freshly arrived from Maker’s Mark, Bourbon Ball Mold! Also i recently acquired some Fred & Friends Brain Freeze ice brains as another ice ball alternative for scotch and bourbon sipping. So check out the Maker’s Mark and Brain Freeze variations on the next page!
‘Tis the season for a bit of overindulgence and there is no better way to get started than with some gorgeous, droolworthy inspiration from Tasteologie and Liqurious. To find out more about each temptation, click on its individual image.
“It’s a 60’s post modern gingerbread house. Although I hesitate to call it a house… It’s more of a Palazzo.” And then i can’t help giggling. And then once i stop… can’t help but note what an awesome gingerbread palazzo that is! The whole Acura Season for Reason ad campaign by RP& is pretty cute ~ though there’s a tiny part of me that wants the ridiculousness they mock in the ads more than reason! See the chestnut roaster and the awesome xmas tree/live reindeer/etc, as well as the Gingerbread Palazzo ad on the next page!
On fun collaborations, last week Kiehl’s and Jeff Koons teamed up to launch the annual Holiday Creme de Corps: A Wonderland of Merry in NYC, and Anna went to go check it out for us. Highlight? Besides Koons in person? CRACK PIE BITES! Who knew they did these in mini form? Also, Cake Truffles - with sprinkles? Momofuku catered the event, and the food looks lovely (lots of pics on the next page!) So take a look at the world of pop art meets skin care meets deliciousness that descended up on NYC that night, see the festivities (and the adorable retro americana decor!) on the next page!
This post is the second of three gift guides sponsored by Xfinity. Focused on themes of gifts and gadgets that help us push the boundaries of how and where we watch TV! As usual ~ content is all me, and they’re sponsoring me to do it! And for the official bit: “This post is brought to you by Xfinity from Comcast. Watch all your favorite shows from anywhere with Xfinity TV. The views expressed here are solely those of the author and do not necessarily represent the views of Comcast or its partners”
Today we’re taking it into the kitchen! A peek at gadgets/accessories to help you when you’re in the kitchen and porting TV over, whether for entertainment or following along your favorite cooking shows - pausing, rewinding, using the TV as your live cook book of sorts… also take a peek at some Tasteologie Editors’ favorite cooking show indulgences all on the next page!
Is molecular gastronomy ready to go main stream? Tucked in the rear of the new Marina del Rey Jamaica Bay Inn on Mother’s Beach (where we were quickly warned not to go in the water!) ~ there is a newly opened restaurant, Vu. With the look of an all-american restaurant in a business hotel perched on the marina, it is so well lit, we felt no shame in grabbing a camera for a few food snap shots! My friend kept joking that if we were going to do the molecular gastronomy thing, we may need to go for burgers after… but the dishes here were far more filling than we expected! With deep fried grits, pork belly, bacon powder, collard green fluid gel, goat cheese hush puppies, micro cilantro/arugula/basil, aerated cream cheese, apple roe, sweet tea poached lamb, chicken fried watermelon, coffee-glazed cous cous, and more… it’s a fascinating experiment to taste! Chef Kyle Schutte has crafted quite the mix of comfort foods and local socal deliciousness! See some of the dishes we tried on the next page… and here are the Vu menus.
Gift Guide time! In addition to the NOTCOT Holiday Coupons and the many Holiday Giveaways that will be unfolding daily… today is a Gift Guide for the Kitchen! as sponsored by Starbucks who is celebrating their 12 Days of Sharing with us by hiding fun goodies, all over NOTCOT.org! Ready for a bunch of fun product picks to surprise anyone’s culinary side? See the next page!