2021 Year in Review: Taste
Throughout 2021, our friends TJ Girard and Bob Spiegel of Pinch Food Design have treated us to what can only be described as food-centric art in their Taste column. Bringing the two disciplines together comes naturally to the duo of culinary experts, who work with both in their daily lives. Look back with us as we venture through their features this past year.
Pinch Food Design’s radiant Red Pepper Cooler is a simple four-ingredient recipe that is far from a basic cocktail – especially in a faceted glass. Gin is the foundation, with its unique botanical characteristics, tempered with sweet simple syrup and tart fresh lemon juice. But decidedly, the star ingredient of this drink is red pepper.
A chef full of passion, lessons, and willingness to eat with his hands, Francis Mallmann shares his primal and honest approach to food and life in this interview for Taste. His work has found fame through theatrical cooking methods and expansive contraptions, all while rooted in culinary history.
Pinch Food Design highlighted two projects with culinary-rooted creativity that emerged during the COVID-19 lockdown. First, is the observational photo series conceived by hej studios’ Creative Director, Brini Fetz, and brand strategist Lisa Langmantel, captured by Austrian-based photographer Angela Lamprecht. The second project is Pinch’s own Pool Party, inspired by David Hockney’s iconic pool paintings.
Forest & Whale designed a salad container that’s edible and can be composted with food waste, minimizing its end of life impact. Made of wheat husk for the base and PHA (a bacteria-based composite) for the lid, both can be composted as food waste, without the need for any special infrastructure or industrial composting facility.
The Beast Blender has been a bestseller in the Design Milk Shop this year, so we were thrilled to get one in the hands of TJ and Bob to see what they could create. The result was two light and refreshing summer recipes: Avocado Gazpacho and a Sweet + Spicy Pepper Margarita.
Promoting direct sales from farmer to consumer, nendo’s modern Petit Market farm stand prevents food loss and strengthens local economies in style. The stand kit comes flat packed and can be assembled by one person without any special tools in about 10 minutes.
Pinch Food Design visited the ‘Are we really that different?’ exhibition, an urban farm by Linda Goode Bryant that invites visitors to eat. the collaboration between Diller Scofidio + Renfro and Linda Goode Bryant is a fully operational urban farm that draws from Goode Bryant’s work with Project EATS to respond to issues of food equity.
The Kitchen Studio: Culinary Creations book is a unique exploration of the culinary imagination and creativity of a stellar array of over 70 international contemporary artists. Its pages are filled with concoctions and contributions, both savory and sweet, from around the globe that have been brilliantly brought to life by sketches, photographs, collages, paintings, and personal snaps.
TJ and Bob had a look at The Rounds, a Brooklyn-based small business making savory and sweet cookies inspired by Dutch buttery cheese cookies. They also have several mindful environmental practices, like actively trying to eliminate plastic from their production, composting food waste, and paying for UPS carbon offset.
From trays to displays, Pinch Food Design consistently tries to outdo themselves by creating unique and delightful food furniture. This month they took everyday objects, like bird feeders, and reimagined them, exploring how food can be displayed in some new and unusual ways.
Pair your favorite glasses with these two new seasonal pre-batched cocktail recipes that will perfectly complement your holiday menu flavors. (Not to mention allowing you to actually spend time with guests instead of in the kitchen or behind the bar!)