An edible project by Sapore die mobile, was born of a reflection about the velocity of the contemporary furniture industry, and how consumers are unable to digest the large number of new products companies launch into the market every year. For Salone del Mobile, they are proposing an alternative way of experiencing furniture – a furniture pan. Say Fukusada & Pereira, “An object that mixes both traditional Japanese small cakes ‘baby castella’ with a Portuguese egg based pastry called ‘ovos moles’.”

“Using the same molding technique we created a new typology of object and at the same time a new tradition. Playing with food is now allowed. Serve your favorite pieces of furniture to your friends and kids. You can create your eatable living room and paint you furniture cakes with your favorite jams and toppings. In this way when the user gets full of his furniture he just eats it without creating disposals. And start all over again with a different recipe.”

Source: MocoLoco

The weather is cold in San Diego today. And by cold, we of course mean below 75. But in all seriousness, cold weather is heading to most of the country (and a slight chill will occasionally reach SD), and that means summer time grilling is not an option. Not because BBQ is no longer delicious, but because most of the Northern US won’t be able to find their grills under snow piles. But have no fear, there is the the Ponton. The table grill is the one of the more modern designs we’ve seen and it allows you to grill indoors and enjoy freshly grilled meals throughout winter.

Read more …

Outstanding in the Field is a mobile restaurant that sets up in gardens, fields and farms throughout the country. This month, the unique dining experience is coming to San Diego. OITF will visit Olivewood Gardens in National City on May 15 for a dinner featuring some of the gardens freshest produce and other locally grown items. The table will be placed in the center of the gardens for a multi-course meal with cocktail pairings. And if the beautiful gardens and fun dining experience isn’t enough to peek your interest, Top Chef alumnus and owner/chef of Searsucker, Brian Malarkey, will be the guest chef for the event. His energy, incredible skill and delicious menus are sure to tempt anyone to join in on the fun. “He is excitable and funny and his cooking seeks to share his enthusiasm,” said the Outstanding in the Field team. “Brian’s interest in this type of project brings more and more people to the table.” For more information about OITF or to purchase tickets, visit their website.

Read more …

Black Label Table was started by Jim Lee, Adrian Huth and Evan Rumble and launched back in November. They decided to combine their culinary and business talents to create San Diego’s first underground supper club. Black Label Table is somewhat of a cross between a “pop-up” restaurant and an exclusive dinner party. The dining experience is usually held in a private urban space, with a four-course pre-fixed menu (paired with wine).

In order to make a reservation, you must contact Black Label Table via email or Facebook. Once confirmed, you will be notified of the date and then on the day of the date, you will be given a location.

To make a reservation, email blacklabeltable@gmail.com or visit them on Facebook

Read more …

Modern kitchens can be created through cabinet details or on the wall colors- but thanks to Neff’s new collection of luxury kitchen accessories, every piece in your kitchen can help create a functional and modern space. The attention to detail with this collection adds a twist to the typical kitchen. The two oval basin sink, wall-mounted compartments, midway spice jars and bread holder are the perfect addition to any modern home.

Read more …

Compeixalaigua Design Studio of Barcelona has taken an everyday object and transformed it into a modern art form with a practical design. The Studio has created silicone dishes, which are manufactured by Lékué, for steaming and serving food. The flexible bowls are created to turn into a heat-proof steaming dish. By simple folding the bowl and inserting a tab on one side, into the slot on the other side of the dish. This allows for air to circulate, creating a perfect steamer for the food inside.

Read more …