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    The Experimental Food Society is an artistic platform for food artists to collaborate

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    Is it a dog? Or is it a cake? Cake artists take things to a new level in the Experimental Food Society

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    Using corn flakes and nuts, this artist creates a fall scene

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    Jello art! Edible treats that can take any shape or form, jello may be the perfect medium for the food artist

The Experimental Food Society

The Experimental Food Society is a curator of food arts as it celebrates of the visceral, tangible, performative, and culinary aspects of food in the UK. It is an umbrella organization that brings together “food magicians, jellymongers, sonic food artists, cake sculptors, gastronomic tailors, culinary cabaret troupes and one-of-a-kind dining conceptualists to name a few,” and “society members are joined in their love of food and their desire to push it to new levels, often fusing it with other forms such as science and art.”

Alexa Perrin, the founder of the Experimental Food Society, explains in an interview that she founded the society in 2009 because she wanted to give a platform to the incredible talent that is largely untapped in Britain. Perrin is also the founder and owner of APR Consultancy, a PR firm. She “grew up in a family of foodies,” and spent a lot of time in restaurants growing up. She would help her mother bake cakes for local businesses, and her love of food grew from there.

Being a member of the society gets you access to a yearly festival, the Spectacular Exhibition, where the best gourmet artists put their work on display. This includes butter architects, cake artists, bread sculptors, and watermelon carvers, to name a few.

The line between the culinary arts and the fine arts is indeed a fine one. The aesthetic intricacies of the culinary arts are endless. Perhaps Ms. Perrin will create an outpost of The Experimental Food Society in New York one of these days; the talent and artistic creativity certainly exists here.

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    Theo Peck and Nick Suarez, the collaborators behind The Food Experiments

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    Contestants seek to create the elusive Perfect Bite

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    Limitless beer from Brooklyn Brewery is included in the ticket

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Food Experiments’ National Championship at the Brooklyn Brewery

The 2nd Annual Food Experiments‘ National Championship, presented by the Brooklyn Brewery, is this Sunday, December 16th. If you, too, are in search of the perfect bite, this might be the event for you.

The National Championship is the culminating event of a tour of 16 cities across the country. In each city, contestants competed within a chosen theme, for example: chinese takeout in Washington DC, the sandwich in Philadelphia, tacos in Austin, pork in Durham, and booze in Jersey City. Anyone can compete, and anyone can win. The winners from the themed competitions are then entered into the National Championship. At the Championship, the rules are: there are no rules. Any ingredients, any method, any presentation. The task at hand is to create the elusive Perfect Bite.

Food Experiments is the brain child of Theo Peck and Nick Suarez. Theo Peck was born and raised on the New York City restaurant scene, has worked at such esteemed establishments as Blue Hill at Stone Barns, and has gone on to win numerous competitive cooking challenges. Nick Suarez, enterprising Brooklynite and alum of the French Culinary Institute, is Theo’s partner in crime.  Suarez’s mother is a chef and his father is a food photographer, so he has been trained in food from birth. What started as a culinary rivalry has spawned into an unparalleled competitive cooking partnership.

Amateur chefs rein from Houston, Austin, North Carolina, Pittsburgh, Chicago, Boston, Philadelphia, Washington DC, Brooklyn, Minnesota, Georgia, Jersey, and Sweden. Judges include Andrew Knowlton, Restaurant Editor Bon AppétitColman Andrews, Founder, Saveur Garrett Oliver, Brew Master, Brooklyn Brewery; and Noah Bermanoff, Owner, Mile End.

Tickets include all you can drink Brooklyn Brewery Beer, samples of the twenty contestants, and a vote for the winner. Buy tickets here.

WTF [Weird Things Food-Related]

 

There were reports last week of a man in New Zealand drank himself until he could no longer see. This wasn’t your typical college frat-boy, consuming too many tequila shots, blackout drunk. This man was in fact celebrating his parent’s 50 year anniversary with a glass of vodka.  Unfortunately the mixing of alcohol with his diabetes medicine  he took earlier that day caused him to lose his vision. After being taken to the hospital, doctors diagnosed the man with having suffered from menthol poisoning. The treatment for these cases would normally be ethanol, but the hospital had just run out. So, the doctor being resourceful, ran to the liquor store and purchased a bottle of Jack Daniels Whiskey. The whiskey was administered into the blind man’s IV and after five days of slowly dripping Jack Daniels into his daily fluids, the man regained his vision. It’s “a well established treatment,” says a medicine specialist. “If the patient’s awake they can just drink it.” Stuff reports that the man hasn’t had a single drink since: “I’ll be taking it easy,” he says. Here’s to another reason to never doubt the power of whiskey.

Unusual vending machines are nothing new to this world. The UK-based company, Let’s Pizza, has their pizza vending machines in London. Two Australian brands have vending machines that dispense different kinds of french fries, and vending machines in Singapore offer mashed potatoes with gravy. So how does the U.S.A. get into the mix? None other than Los Angeles felt it was time turn to jump into the odd vending machine game. In a mall in Burbank, CA, shoppers can now purchase fish eggs from the caviar vending machine. Yes that’s right, just your casual $500 per oz. caviar from the third floor vending machine to go along with your holiday shopping. Maybe you’ll find it comforting to know that the vending machine was custom made in Spain to appropriately hold a reported $50,000 worth of caviar.

Apparently, somebody in England has an odd taste for the deliciously macabre. Conjurer’s Kitchen, a British pastry store, received an usual order last month. The shop went ahead with the order, and produced these dead baby heads, made purely of white chocolate. While we all want to satisfy our sweet tooth, I think this time it may be to say, too far.

Looking to be a little more adventurous with the foods you eat? Then you may want some perfectly salted roasted scorpions. Boxes of these little guys are selling for $20 with 5 scorpions per box. Did we mention they are a great source of protein?

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Venison Hunting Upstate for the Local-Obsessed Carnivore

Getting closer to your food supply is all the rage right now, and rightly so.  Grass fed beef and happy, free range chickens certainly taste better, in addition to being better for our bodies and the environment.  Local and sustainable meat and produce have become more accessible than ever in grocery stores, and more frequently featured in the restaurant world.

A photographer by trade, Peter Zander also makes it possible to experience deer hunting season and hunt your venison for yourself. Zander offers a series of classes over the course of the hunting season, complete with an Intro to Deer Hunting Lesson, Opening Day Hunt, a Thanksgiving Weekend Deer Hunt, and a Butchering class.  These experiences and classes range from $250 -$1000.

Zander is not in this business of helping people obtain hunting trophies. This is more about learning where you food comes from and learning the delicacies of the art of hunting. Included in the price of the classes are home-made  meals, prepared by Peter’s wife, Nan.  NY State cheeses, wines and venison are featured whenever possible.

It may seem like a lot of effort to kill your own deer for food, but one deer can result in an entire winter’s worth of meat. Venison is leaner than beef or pork, and when butchered and cooked well, can be quite delicious. If sitting quietly in a tree, holding a gun and keeping your eyes peeled for movement sounds like fun to you, start saving up for next years hunting class series.

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    Justin Warner, winner of the Next Food Network Star, will put his culinary talents on display

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    These taste bud altering berries transform a culinary experience into a mind bending trip

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    Chef Rob McCue will highlight his dishes with Chivas Regal

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    Chefs Justin Warner, George McNeese, Rob McCue and Adam Banks will collaborate

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    Drinks highlighting Chivas Regal will be a flowin'

Flavor Tripping on the Miracle Berry, a Culinary Adventure with Underground Eats and Chivas Regal

Tonight, Underground Eats and Chivas Regal are collaborating to create a truly unique private event: “A Feast for the Senses.”

Explore flavors and textures with Chefs Rob McCue and Adam Banks, who will highlight their dishes with Chivas. Chefs Justin Warner (Winner of Next Food Network Star) and George McNeese (Do or Dine) will present a sampling of bites designed to create a sensory experience that plays off the miracle berry’s taste bud alteration.

Push the boundaries of culinary experience with the miracle berry. Native to West Afria, miracle berries resemble cranberries in looks, but contain a unique protein called miraculin – an apt name- that temporarily binds to the taste buds and rewires the sensory experience in your brain. The effect is an increased perception of sweetness in foods. Flavor tripping on the miracle berry is the closest thing we can think of to legal mind-altering drugs, but with a culinary twist.

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