FOOD AND DESIGN http://food-and-design.posterous.com University of Minnesota College of Design posterous.com Wed, 02 Jan 2013 13:03:00 -0800 Foie Gras http://food-and-design.posterous.com/foie-gras-as-sculpture http://food-and-design.posterous.com/foie-gras-as-sculpture

Stewart Woodman, Heidi's (Minneapolis)

Foiegras
Rather than using the classic technique of rolling and slicing foie gras, Chef Woodman freezes the pâté mixture and gently forms it into a fragile undulating form. Its shape is reminiscent of contemporary architectural façades or a Richard Serra sculpture, and dramatically collapses as the material warms.  Flower petals and grass-like greens give the dish the appearance of an object within a colorful landscape, and the foie gras’ delicate earthy flavor is balanced by the sweet tang of dried cherries and date purée

 

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Wed, 31 Oct 2012 20:45:00 -0700 Carrot Terrine http://food-and-design.posterous.com/carrot-terrine http://food-and-design.posterous.com/carrot-terrine

Stewart Woodman, Heidi's (Minneapolis)

Carrotterrine

In this dish, Chef Woodman places the silverware down on a certain location to the plate to suggest a starting point for the experience.  The dish is designed to make the customer/user/consumer feel immersed in a whimsical garden.  Roasted fennel has been transformed into “dirt” and edible flowers, carrot tops and baby cilantro are arranged with tweezers around the plate to balance the composition.  The customer/user/consumer is encouraged to play with the food by pulling from the compressed, slow cooked, layered carrot monolith and mixing it with the carrot gel, carrot powder, beet powder, and lemon sorbet. This dish is not fully deconstructed, but is deconstructed enough to allow for some variety in each bite. Chef Woodman and his team have designed a novel, immersive edible experience on a plate by taking into account principles of interaction design, graphic design, architecture and product design.

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