Saturday, July 24, 2010

Cuisine Concepts

New takes on common concepts:  Lobster on the fly; Guest-cheffing; apple pie a la derriere; and Patty's Pizza takes its cue from Koji Bbq...

1. LE TROISIEME LIEU — Stealing a tradition from music and comedy clubs, Paris bar Le Troisième Lieu has declared Mondays as 'open kitchen nights': any aspiring chef can register to be the venue's cook for the evening. All meals cost EUR 12.

2. PUBLIC PIE — Dutch mobile kitchen Public Pie features ovens that are integrated into the outdoor benching that is provided for patrons, meaning customers get exactly what is promised by the company motto: 'Fresh apple pie with a hot butt'.

3. PATTY'S PIZZA — Santa Monica pizza maker Patty's has done away with its brick-and-mortar eatery altogether, and moved its retail operation entirely online. On top of that, customers can choose to have their gourmet pizzas delivered baked or par-baked, giving them the option of completing the process their own oven.

4. LOBSTER PUSHER — How to make a sandwich more exciting to consumers? The Lobster Pusher's answer is to make the act of buying one emulate a drug deal. Customers interested in The Merchandise—a lobster bun—must first become a member of a Facebook group. Orders for product are conducted by SMS, and handovers take place surreptitiously on street corners.

Thanks to: Food Inspiration






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