PrintHave a Set of Carving Knives? Time to Play with Your Food!
"Once a dusty formality that lived on in the form of radish roses in out-of-the-way hotels, food art, as it is known, is enjoying a new vogue." The New York Times gives us an inside look at the competitive world of fruit and vegetable carving. Some chefs take up produce carving to battle boredom or to impress customers, while top carvers can earn thousands of dollars creating elaborate biodegradable centerpieces for their clients.
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7 Comments:
That bear is precious. Who knew?
renzata at 12:03PM on 05/14/08
this is so cool.
arobotar at 12:04PM on 05/14/08
What a small world! Someone I know from Detroit just e-mailed me this story! I was wondering how I could get it to SE.
What does one do if a great foodie story pops up and we'd like to share it?
chiff0nade at 12:13PM on 05/14/08
The chinese restaurant my friends and I go to always have amazing food carvings accompanying each dish. Alligators, eagles, swans, mermaids. I wish I had some to show!
modysoul at 12:29PM on 05/14/08
@chiff0nade: Good question! If you'd like to see a link/story featured on Serious Eats, you can submit it via our Suggest A Link form. Or, you could post it as topic for discussion if appropriate to Talk in the "food media and news" category.
Alaina Browne at 12:46PM on 05/14/08
It never gets old when sushi places add faces and tails to the dragon roll. Cafe Asia in D.C. has fun with theirs.
Erin Zimmer at 1:43PM on 05/14/08
When I looked at the tofu and kimchi, my eyes made cartoon hearts. I swear.
butterface at 10:59PM on 05/14/08