Pinch Food Design

Scenes From a Sold-Out Exhibition….

                                                <a href="http://design-milk.com/scenes-sold-exhibit/taste-museum-of-ice-cream-1/"><img src="http://2.design-milk.com/images/2016/08/Taste-Museum-of-Ice-Cream-1-600x400.jpg" alt="Scenes From a Sold-Out Exhibition…." /></a>
                                The <a href="http://www.museumoficecream.com/" >Museum of Ice Cream </a>has popped up in the heart of New York’s Meatpacking District at 100 Gansevoort Street with a lick-able, likeable, shareable ice cream-centric experience through the end of August. Curated by a collective of ice cream obsessed designers, artists, and friends, the museum is filled with serious eye candy to make your heart melt…

Here are some highlights!

A collaborative, massive ice cream sundae \\\ Photo by Ruben Chamorro

$Ice cream cone lighting cluster \\\ Photo by George Etheredge — The New York Times/Redux$

Ice cream cone lighting cluster \\\ Photo by George Etheredge — The New York Times/Redux

$Seesaw on an ice cream scooper \\\ Photo by George Etheredge — The New York Times/Redux$

Seesaw on an ice cream scooper \\\ Photo by George Etheredge — The New York Times/Redux

$Waffle cone installation wall \\\ Photo by George Etheredge — The New York Times/Redux$

Waffle cone installation wall \\\ Photo by George Etheredge — The New York Times/Redux

Ceramic ice cream sculpture by Anna Barlow

$Swimmable rainbow ‘sprinkle’ pool \\\ Photo courtesy If it's hip, it's here$

Swimmable rainbow ‘sprinkle’ pool \\\ Photo courtesy If it’s hip, it’s here

$Melting bench & ice cream sandwich swing for two… \\\ Photo by Ruben Chamorro$

Melting bench & ice cream sandwich swing for two… \\\ Photo by Ruben

Papila’s Food History Project

                                                <a href="http://design-milk.com/papilas-food-history-project/papila-food-history-book-1/"><img src="http://3.design-milk.com/images/2016/06/Papila-Food-History-book-1-600x368.jpg" alt="Papila’s Food History Project" /></a>
                                We’ve never done something like this before, but with only 2 DAYS LEFT in their <a href="https://www.kickstarter.com/projects/foodhistory/food-history" >Kickstarter</a> campaign, we felt compelled to dedicate this month’s contribution to <a href="https://www.kickstarter.com/projects/foodhistory/food-history" >Papila’s Food History Project</a>.

We first started following the Spanish design studio, Papila in 2011 when they launched their ingenious Citrus Spray, the first cooking utensil that allows spraying citrus juice using it’s own fruit as the container. We love this product and use it at Pinch for our raw bar installations, specialty cocktail infusions and more!

So when we heard they were putting together an infographic food history book, we couldn’t help but be very curious. And boy are we excited to share this with you guys! The Papila team has designed a beautiful book about the history of food – and how its relationship with humans has evolved. Using icons and brief explanations, this book will teach you about the evolution

Recipe: Chocolate Truffle Cookie

                                                <a href="http://design-milk.com/recipe-chocolate-truffle-cookie/pinch-foot-taste-chocolate-truffle-cookie/"><img src="http://0.design-milk.com/images/2016/06/Pinch-Foot-Taste-chocolate-truffle-cookie-600x313.jpg" alt="Recipe: Chocolate Truffle Cookie" /></a>
                                This recipe re-emphasizes the contrasting flavor combination of raspberry and chocolate visually by playing with texture and shape. We delicately balance a meticulous truffle sphere atop a rustic cookie shard next to a raspberry quarter. Texturally, you’ll find smooth ganache, crumbly cookie, and juicy raspberry.

It’s basically a dessert buffet in a bite. We couldn’t decide what we wanted here… a cookie, a mousse, some fruit or decadent chocolate… so we put them all in one bite! You’re welcome. INGREDIENTS Cookie dough
Butter 98g
Sugar 75g
Dark chocolate 150g
Egg 1
Corn syrup 1/4 cup
Flour 125g
Cocoa powder 100g
Baking soda 1/2 tsp Yields: 300-400 cookies Ganache
Heavy cream 225g
Dark chocolate 200g Yields: 160 balls Mascarpone
Fresh raspberry DIRECTIONS Cookie dough:
- Melt the butter, chocolate and sugar over a water bath, let cool
- Add the eggs and corn syrup
- Sift the dry ingredients together and

Milk Lab: Designers Reinvent Milk

                                                <a href="http://design-milk.com/milk-lab-designers-reinvent-milk/milk-lab-milk-factory-exhibit-1/"><img src="http://2.design-milk.com/images/2016/04/Milk-Lab-Milk-Factory-exhibit-1-600x921.jpg" alt="Milk Lab: Designers Reinvent Milk" /></a>
                                Perhaps our initial attraction to this product stems from the namesake of this site, or is it because I, newly mother to twins, feel like a milk factory on a daily basis. Regardless, our interest morphed from funny coincidence to appreciation quickly.

Le Verre a Traire debuted at the Milk Factory exhibit in Paris, which consisted of 10 professional designers and art students brought together by Claire Fayolle to consider the Future of Milk. From the taste to the presentation, the entire process of milk is now so industrialized, that we’ve lost our connection to the farm and to the cows. The design team behind the milk fountain, 5.5 designstudio, raises the question of the influence of the food industry on the formation of our taste, our relationship with nature and therefore our ability to appreciate natural products. They searched for ways to reconnect consumers with producers. Taking

Drink! A Spicy Cocktail to Celebrate Spring

                                                <a href="http://design-milk.com/drink-spicy-cocktail-celebrate-spring/taste-recipe-spicy-paloma/"><img src="http://3.design-milk.com/images/2016/03/Taste-recipe-spicy-paloma-600x645.jpg" alt="Drink! A Spicy Cocktail to Celebrate Spring" /></a>
                                Happy Spring everyone! After 9 months of pregnancy and sobriety, I am ready for a cocktail. Here is one of our latest cocktails with a fun springtime presentation. Cheers!

Spicy Paloma - Makes a single, 5 oz. drink 1.5 oz. tequila blanco
.75 oz. fresh lime juice
2 oz. fresh grapefruit juice
.75 oz. simple syrup
1.5 oz. club soda
1 PINCH of spicy salt (50/50 salt + crushed red pepper)
Garnish: edible flowers + mint - Combine the tequila, fresh lime juice, fresh grapefruit juice, and simple syrup.
- Pour over ice in a rocks glass. Top with soda water and add a PINCH of spicy salt to taste.
- Garnish with edible flower.
- DRINK!

            <img src="http://feeds.feedburner.com/~r/design-milk/~4/vx5d4AXiFqc" height="1" width="1" alt=""/>

Not Your Average JELL-O Shots…

JELL-O shots have come a long way since our college days thanks to many notable bartenders in the craft cocktail scene… Not only are they a great way to surprise and delight your guests with nostalgic flare, they also free up so much host time at an event by being prepped days in advance! Now with the wide range of silicone molds available, the creativity is endless! Here’s our very own recipe served on our swing pop-up sculpture: Jello Cone Recipe (pictured above) Alcohol mix
1 cup white rum
1 cup Saint Germaine
Pour over 2 cups loose mint, muddle, let sit In separate bowl
1/3 cup water
1/3 cup lime juice
1/3 cup simple syrup
3.5 oz of powdered gelatin
Let bloom, heat low until gelatin runs clear
Strain rum/mint mixture and add to liquor mix Pour into desired molds.
Refrigerate until gelatin is set – 24 hours