Three old friends in Durham, North Carolina, staged a pop-up museum project at the Durham Hotel called "O Moldy Night," featuring premiere dishes of molded food from 40 experienced chefs, home cooks, and artists. The idea of molded food was dominated by tributes to old family recipes involving Jell-O, agar, or aspic, but it was not limited to those ingredients. Some were molded of chocolate or cooked beans. The dish pictured is “Jell-O by the Sea” by Kate Fulbright.
Medium: Agar agar, Jell-O, coconut milk, Swedish Fish, graham crackers, sprinkles
Inspired by an episode of “Rugrats,” I set out to make a grand, wiggly-jiggly mold of the ocean. Using Swedish fish to represent ocean life, and a combination of tapioca balls and zigzags representing bubbles and kelp, I suspended this all in layers of agar agar (a gelatin derived from algae). Crushed graham crackers and sprinkles adorning the edge as sand and seashells completed the tableau.
The dishes ranged from the nostalgic (“Nothing Says I Love You Like Green Jell-O”) to the exotic (“Big in Japan”) to the alcoholic (“Jiggle Gin Fizz”) to the disgusting (“I Would Heart for You to Trotter on Over and Vent Your Spleen”). The best-named dish was certainly "Congealed Item." You can see the most notable of the molded foods at Bitter Southerner. -via Metafilter
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