A taste of fashion and food

The equally delicious worlds of food and fashion collide in the event industry.

A few weeks ago I was fortunate enough to go to The Industry’s Q and A with Caroline Issa at SWAROVSKI CRYSTALLIZED™. Issa is, to poach the words of The Industry themselves, “A killer combination of beauty and brains.” Caroline Issa has become one of the most photographed women in fashion business, a regular on the front row, a financial consultant and an astute entrepreneur, Caroline sits at the helm of fashion publishing. With one of the world’s most famous fashion consultants Yasmin Sewell acting as interviewer, The Industry‘s ‘Network and Expert’ meeting was captivating and informative, and catered by the always brilliant (I may be biased) Nomad Food and design.

While Yasmine quizzed the sartorial powerhouse to investigate the art of communication in editorial’s rapidly changing landscape, I took a moment to ponder the connection between fashion and food. Here I am talking premiers, fashion and food with the most photographed face on the ‘frow’, Caroline Issa.

Image

When I think Food and Fashion my crazy mind brings up this image :

Fashion inspired food

Fashion inspired food

Fashion inspired food

Once our basic needs are met in both the contexts of fashion and food, then novelty, luxury, and trends take over. There’s little else on earth that can invoke the passion of a decadent chocolate roulade or a drop-dead couture gown. So it’s no surprise that the two increasingly go hand-in-hand, despite the notoriously slender frames of those whowork on the front-line of fashion.

But let me get to the point, OK, one more…

Fashion inspired food

Is it not beautiful to note that a designer was inspired by the classical romance of the ’40s? Or that a skirt takes inspiration from a surrealist painter to give that intellectual allure to the contemporary woman? We all know that fashion is about capturing fantasy, but what about food?

In my opinion, never has fashion been so foody and food so fashiony. From Marni‘s macaroons to Christian Louboutin‘s champagne and Lola’s trend-themed cupcakes, the industries are embracing each other in their universal search for the next chic thing. It’s no longer just about what you wear on the outside but what you put inside that makes you truly en vogue, so it’s simply not acceptable for brands to neglect the gastronomic aspects of their events if they want to be portrayed as embracing the decadent fantasy that the upper echelons of fashion inhabit- no doubt fashionistas are breathing a sigh of relief that they will no longer have to nibble bland canapes.

You may think fashion and food don’t go together and some may struggle to find a correlation between the two. Nonetheless, I’ve witnessed a trend in recent years where these two worlds meet.

If you have not yet seen this please make sure to check out :

http://www.nomadlondon.co.uk for the very best and of course the amazing
Vogue UK for some more Haute cuisine options

http://www.vogue.co.uk/news/favourites-of-vogue/2009/11/fashion-food-collaborations

But before I delve deeper into my thoughts on fashion and food I would love to hear your thoughts, so feel free to write me here or email me. And lets ask the question this month, Does Fashion food have to be small and dainty or can it be substantial ? tweet me – @penthouselord – your answer and don’t forget to hashtag #FashionFood

As for what you can do to create amazing fashion forward food, what about these haute couture dishes? Sometimes it’s not the food that is pure fashion but how its served…

Here is Coco Chanel’s take on fast food, and again its not about the food but about the presentation.

When I imagine the lithe silhouette of a model I think ‘lollipop heads’ (sorry ladies) and that brings me to this months fashion forward recipe which provides the perfect mouthful of sweetness.

Lets talk cake pops:
Cake pops a favorite of the most famous Pippa ever (Pippa Middleton, who has recently published her book “Celebrate”: the perfect party from her point of view). From someone who sticks mozzarella balls in a watermelon, we could expect everything however from me, we can only expect something really good…
For approx. 24/30 cake pops.
Base dough. 80g (2.8 oz) butter, 175g (6 oz) sugar, 1 egg, one-third of the seeds of vanilla bean, 190g (6.7 oz) 00 flour, 7g (0.2 oz) baking powder, 150ml (5 fl oz) whole milk, a pinch of salt. For the frosting. 180g (6.3 oz) fresh soft cheese, 90g (3 oz) sugar, 50g (1.7 oz) siftef icing sugar, one-third of the seeds of vanilla bean , 350g (12.3 0z) dark chocolate chips. For the decoration. 20g (0.7 oz) egg whites, 150g (5.2 oz) icing sugar, 2 drops of lemon juice, hearts.

Base dough. In a large bowl (n.1), combine butter with sugar and whip everything with a mixer (or spoon), until you get a soft mixture. Combine gently, stirring constantly with a spoon, egg and vanilla. In another bowl, (n.2), put the flour, add baking powder and salt. Combine the mixture obtained in bowl n.1 with the one in bowl n.2 little by little, adding some milk, until you get a smooth mixture. Using a pastry bag, put the mixture into muffin cups, filling about 2/3 of them. Bake in preheated oven at 175°C/347°F for about 15/20 minutes. Take out from oven and let cool.

Frosting. Soften the butter with a spoon in a large bowl, until it becomes creamy. Add the chopped soft cheese little by little and add the seeds of the vanilla bean, stirring the mixture well. Gradually add the sifted icing sugar and continue  stirring, until the mixture becomes smooth.

Creation of cake pops. In a bowl, crumble up the cupcakes (once they have cooled down), until you get a homogeneous mixture. Add the frosting (few teaspoons at the time) and mix well, until you get a dense mixture. Shape 24/30 round balls having a diameter of about 2cm/0.7 in, place them on a baking sheet covered with baking paper and let stand in refrigerator for about 20 minutes. In the meantime, melt the dark chocolate and let rest for a few minutes. Take out the small balls from the refrigerator, and put a stick into the chocolate first and then gently in each ball. Then put them upside down in the refrigerator for 15 minutes. Take out the refrigerator and dip again each cake pop into the chocolate. In order to let them dry, stick them into expanded clay blocks (those you use for flowers) or polystyrene. Decorate each cake pop with small hearts. Let dry. Then serve.

Do we have time for one more?

Something I’m asked to do at most Premier parties: make sober, transparent and anonymous glasses become “petites Verines“, with an undoubtedly interesting and non-obvious taste. How are you doing with gazpacho? I like to serve it like this: with “stracciatella di bufala” cream, that softens a little its bitter flavor, as there’s already enough bitterness around I think…

For 4 people.
For Gazpacho: 100g (3.5 oz) stale bread, half a glass of white wine vinegar, 1 clove of garlic, 1 cucumber, 1 red onion, 500g (17.6 oz) tomatoes for sauce, 1 green pepper, 1/2 red pepper, 50ml (1.7 fl oz) extra virgin olive oil, 1/2 glass of white  wine vinegar, salt and pepper. For the bufala cream: 200g (7 oz) stracciatella di bufala, a tablespoon extra-virgin olive oil, salt and pepper. Put the bread crumbs in a bowl, cover with water and a half cup of vinegar. In the meantime, peel the tomatoes, cut them in half, remove the seeds (but not from the pulp) and squeeze well to remove even the liquid. Cut into cubes and put them in a blender, where you will add all the other ingredients, peeled and diced (garlic, cucumber, onion
and peppers). Add oil and blend well, in order to obtain a dense mixture. Then add the bread (squeezed with water), salt, pepper, another drop of vinegar, that you should be able to taste, and blend everything for ten seconds. Gazpacho must be put in the fridge for a couple of hours before being served. After that, pour into small glasses, and in the meantime prepare the cheese cream. How? It’s very easy: pour the stracciatella in a blender and blend for 2 minutes, taking a break from time to time to prevent the blades from overheating and ruin the consistency of the cream. Pour the buffalo cream over the Gazpacho and open a bottle of wine.

As for me I am late for dinner and yet another event so till next time..remember we in events are in the memory making business…so make great memories.

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~ by Jason Allan Scott on November 29, 2012.

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