press
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When you're on the social circuit you get used to the same, ordinary kinds of hors d'oeuvres: maybe some shrimp cocktail, a crab cake, a little bruschetta, a fried macaroni-and-cheese square, perhaps some tuna tartare in a form of edible cone.
Pinch, a Manhattan catering company that is the brainchild of a chef (Bob Spiegel) and a set designer (TJ Girard), tries to do it all a little differently. They make party food interactive. Two waiters for instance, might carry around a long piece of wood on which focaccia pizza hangs from hooks. Lots of cute tools might be used for a "chef's table," including a squeegee and a plant humidifier.
A Culinary 'Peep Show'the wall street journalWhen you're on the social circuit you get used to the same, ordinary kinds of hors d'oeuvres: maybe some shrimp cocktail, a crab cake, a little bruschetta, a fried macaroni-and-cheese square, perhaps some tuna tartare in a form of edible cone.
Pinch, a Manhattan catering company that is the brainchild of a chef (Bob Spiegel) and a set designer (TJ Girard), tries to do it all a little differently. They make party food interactive. Two waiters for instance, might carry around a long piece of wood on which focaccia pizza hangs from hooks. Lots of cute tools might be used for a "chef's table," including a squeegee and a plant humidifier.
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BY LAILA GOHAR
Pinch Food Design plays with food, design & flavors
Imagine stepping into a party and seeing hors d'oeuvres attached to balloons hanging in mid-air. You might have to jump, or stand on your toes to get a taste of the action, but for set designer TJ Girard and chef Bob Spiegel, founders of Pinch Food Design, that is precisely the point. The New York-based catering company was born out of the desire to add a performance aspect to the food served at parties. In 2011, the duo joined forces, and launched Pinch Food Design with the goal of creating "food furniture" and servingware that allows for an interactive catering experience.
The Most Innovative Caterer In Americafood republicBY LAILA GOHAR
Pinch Food Design plays with food, design & flavors
Imagine stepping into a party and seeing hors d'oeuvres attached to balloons hanging in mid-air. You might have to jump, or stand on your toes to get a taste of the action, but for set designer TJ Girard and chef Bob Spiegel, founders of Pinch Food Design, that is precisely the point. The New York-based catering company was born out of the desire to add a performance aspect to the food served at parties. In 2011, the duo joined forces, and launched Pinch Food Design with the goal of creating "food furniture" and servingware that allows for an interactive catering experience.
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Pinch's Ingenious Cocktail Party Food Ideas
The duo behind Pinch Food Design get people talking by treating the parties they cater like stage sets, with their inventive party food ideas as the star.By Kristin Donnelly
Finding unexpected uses for everyday objects is thrilling," says TJ Girard, the designer and co-owner of the Manhattan catering company Pinch Food Design. Whether looking in hardware stores or high-end design shops, she finds surprising ways to serve food—screwing cabinet knobs into reclaimed wood to create pedestals for hors d'oeuvres, say. When she can't repurpose, she creates from scratch, designing pieces like acrylic trays with honeycomb cutouts so canapés don't slide around when passed (one of her party-food pet peeves).Girard and her business partner, Bob Spiegel, are quite different—she's a 30-year-old former set designer, he's a 30-year veteran of the catering business—and they push each other (with a good bit of bickering) to reinvent the status quo. A few of their ideas are inspired by restaurant trends: At chef's tables, for example, cooks assemble hors d'oeuvres where guests can watch.
Pinch's Ingenious Cocktail Party Food Ideasfood & winePinch's Ingenious Cocktail Party Food Ideas
The duo behind Pinch Food Design get people talking by treating the parties they cater like stage sets, with their inventive party food ideas as the star.By Kristin Donnelly
Finding unexpected uses for everyday objects is thrilling," says TJ Girard, the designer and co-owner of the Manhattan catering company Pinch Food Design. Whether looking in hardware stores or high-end design shops, she finds surprising ways to serve food—screwing cabinet knobs into reclaimed wood to create pedestals for hors d'oeuvres, say. When she can't repurpose, she creates from scratch, designing pieces like acrylic trays with honeycomb cutouts so canapés don't slide around when passed (one of her party-food pet peeves).Girard and her business partner, Bob Spiegel, are quite different—she's a 30-year-old former set designer, he's a 30-year veteran of the catering business—and they push each other (with a good bit of bickering) to reinvent the status quo. A few of their ideas are inspired by restaurant trends: At chef's tables, for example, cooks assemble hors d'oeuvres where guests can watch.
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giving the catering world a provocative pinch -
Serving Platters
By TIM McKEOUGHTJ GIRARD believes that most traditional serving vessels could use some spicing up. Parties are “supposed to be fun, exciting and entertaining,” she said. “Why can’t the presentation of food be part of that?”
As a designer at the New York catering company Pinch Food Design, which Ms. Girard, 31, owns with the chef Bob Spiegel, she has been busy developing serving options for food that go beyond the ordinary.
Ms. Girard, who calls her creations “food furniture,” works in a wide range of scales. Her largest pieces include a “jungle gym” of copper pipes with hooks for suspending the cakes known as galettes, and a long food “hedge” where revelers are free to graze. For waiters circulating with food trays at parties, she has designed multitiered amoeba-shaped platters. At the smallest scale, she has developed the Spin, a close relative of the spork, with a spoon on one end and a pin on the other for skewering a morsel of food.
“We’re trying to reimagine the catering experience,” she said. “It’s about altering the experience to make it more memorable.”
For home entertaining, she said, you need not limit yourself to standard platters either. While there are interesting serving vessels available, there are also many other objects that can be repurposed to hold food. She proved her point at City Foundry, a store packed with vintage goods in Boerum Hill, Brooklyn, where she admired a cast-iron Star Nail Cup, originally used to hold cobblers’ fasteners. “It reminds me of cake,” she said, adding that she’d use its rounded, flower-petal-shaped compartments to serve precut pieces.
She liked an enamel industrial-style lampshade, which was shaped like a shallow platter but had a small hole in the center. With a rope or wire, it could be hung from above to serve food, she said, rather than resting on a table.
In nearby Prospect Heights, she visited A Noble Savage, a by-appointment showroom of vintage goods. There, one of her favorite pieces was a large-scale transom window recovered from an old building. “It’s not a typical platter,” she acknowledged, saying that it needed “some love” to clean up its dusty surface and rough paint. But it could be an “amazing” serving piece at a big party, she said, when carried by a couple of waiters.
Not every serving vessel needs to be an object that once had a different life. Among actual platters, Ms. Girard liked the Strand tray by Arktura at allmodern.com. “I have it in black and in white,” she said of the tray, which is made from thin ribbons of powder-coated steel. “I love the glossy enameled metal.”
From the online Store at the Museum of Arts and Design, she selected the Oyster Peace Platter, shaped like a peace symbol. “You could have a pairing that’s separated” in the sections, like prosciutto and melon, she said. “I also like the cheekiness of the piece, and I love a good pun.”
http://www.nytimes.com/2011/12/22/garden/serving-platters-shopping-with-...
spicing up serving vesselsnew york timesServing Platters
By TIM McKEOUGHTJ GIRARD believes that most traditional serving vessels could use some spicing up. Parties are “supposed to be fun, exciting and entertaining,” she said. “Why can’t the presentation of food be part of that?”
As a designer at the New York catering company Pinch Food Design, which Ms. Girard, 31, owns with the chef Bob Spiegel, she has been busy developing serving options for food that go beyond the ordinary.
Ms. Girard, who calls her creations “food furniture,” works in a wide range of scales. Her largest pieces include a “jungle gym” of copper pipes with hooks for suspending the cakes known as galettes, and a long food “hedge” where revelers are free to graze. For waiters circulating with food trays at parties, she has designed multitiered amoeba-shaped platters. At the smallest scale, she has developed the Spin, a close relative of the spork, with a spoon on one end and a pin on the other for skewering a morsel of food.
“We’re trying to reimagine the catering experience,” she said. “It’s about altering the experience to make it more memorable.”
For home entertaining, she said, you need not limit yourself to standard platters either. While there are interesting serving vessels available, there are also many other objects that can be repurposed to hold food. She proved her point at City Foundry, a store packed with vintage goods in Boerum Hill, Brooklyn, where she admired a cast-iron Star Nail Cup, originally used to hold cobblers’ fasteners. “It reminds me of cake,” she said, adding that she’d use its rounded, flower-petal-shaped compartments to serve precut pieces.
She liked an enamel industrial-style lampshade, which was shaped like a shallow platter but had a small hole in the center. With a rope or wire, it could be hung from above to serve food, she said, rather than resting on a table.
In nearby Prospect Heights, she visited A Noble Savage, a by-appointment showroom of vintage goods. There, one of her favorite pieces was a large-scale transom window recovered from an old building. “It’s not a typical platter,” she acknowledged, saying that it needed “some love” to clean up its dusty surface and rough paint. But it could be an “amazing” serving piece at a big party, she said, when carried by a couple of waiters.
Not every serving vessel needs to be an object that once had a different life. Among actual platters, Ms. Girard liked the Strand tray by Arktura at allmodern.com. “I have it in black and in white,” she said of the tray, which is made from thin ribbons of powder-coated steel. “I love the glossy enameled metal.”
From the online Store at the Museum of Arts and Design, she selected the Oyster Peace Platter, shaped like a peace symbol. “You could have a pairing that’s separated” in the sections, like prosciutto and melon, she said. “I also like the cheekiness of the piece, and I love a good pun.”
http://www.nytimes.com/2011/12/22/garden/serving-platters-shopping-with-...
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The reincarnation of the Titanic by Australian tycoon Clive Palmer will include a dramatic grand staircase, marble-lined Turkish baths, and one hopes, more lifeboats. But until the Titanic II is built, a series of culinary events around the world will give the public a preview of the experience to come.
New York was the latest stop last week. With the help of New York-based caterers Pinch Food Design, an 11-course menu was created for Palmer's invite-only party to promote his project.
New York-based catererstravel + leisureThe reincarnation of the Titanic by Australian tycoon Clive Palmer will include a dramatic grand staircase, marble-lined Turkish baths, and one hopes, more lifeboats. But until the Titanic II is built, a series of culinary events around the world will give the public a preview of the experience to come.
New York was the latest stop last week. With the help of New York-based caterers Pinch Food Design, an 11-course menu was created for Palmer's invite-only party to promote his project.
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Taking catering in a new direction is Pinch Food Design, a NYC-based catering company specializing in both presentation and culinary innovation that's guaranteed to surprise and delight. Founded by industry veterans Tj Girard (head designer) and Bob Spiegel (head chef), the two work together seamlessly to make Pinch's creations both pleasing to the pallet and the eye. A short while ago some of the CH team was invited to their Chelsea HQ to see and taste what the creative team has been working on lately. The following are four of our favorite appetizers and an in-depth look at one of Chef Bob's finest works of culinary art.
Eclectic flavors match stunning presentations from a NY-based design/chef duocoolhuntingTaking catering in a new direction is Pinch Food Design, a NYC-based catering company specializing in both presentation and culinary innovation that's guaranteed to surprise and delight. Founded by industry veterans Tj Girard (head designer) and Bob Spiegel (head chef), the two work together seamlessly to make Pinch's creations both pleasing to the pallet and the eye. A short while ago some of the CH team was invited to their Chelsea HQ to see and taste what the creative team has been working on lately. The following are four of our favorite appetizers and an in-depth look at one of Chef Bob's finest works of culinary art.
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“Pinch Food Design co-founder TJ Girard has created a series of sculptural serving pieces that feature thoughtful details that regular serving pieces don't address.
Pinch Food Design is a NYC-based food and design company that's launching this month. Paying equal attention to food and design, the company has re-imagined every aspect of entertaining.”
read the full article...Instead of buffets, Pinch has come up with...mocoloco.com“Pinch Food Design co-founder TJ Girard has created a series of sculptural serving pieces that feature thoughtful details that regular serving pieces don't address.
Pinch Food Design is a NYC-based food and design company that's launching this month. Paying equal attention to food and design, the company has re-imagined every aspect of entertaining.”
read the full article... -
Think of the signature cocktail as yet another opportunity to personalize your party and delight guests. Here, the masterminds at Pinch Food Design—culinary vets who specialize in innovative, delicious food and one-of-a-kind presentation—set the specialty-drink bar much higher than the conventional mojito.
six concoctions to ignite your party and impress the foodie crowdbridesThink of the signature cocktail as yet another opportunity to personalize your party and delight guests. Here, the masterminds at Pinch Food Design—culinary vets who specialize in innovative, delicious food and one-of-a-kind presentation—set the specialty-drink bar much higher than the conventional mojito.
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The New Place Card - guests will be lunging for their designated spots at the table when they spy these clever gifts bearing their names.
Tube of Cookies - indicate who's sitting where with these dime-size, homemade rosemary sweets from Pinch Food Design in New York City, fitted neatly into a plastic tube labeled for the partygoer.Chocolate Rosemary-Crisp - Yields 200 (enough for 10 tubes)
8 tbsp (1 stick) of butter
1/2 cup sugar
6 oz. dark chocolate
1 large egg
1/4 cup corn syrup
1 cup all-purpose flour
1/2 cup cocoa powder
1/2 tsp baking soda
1 bunch fresh rosemary minced
1/2 tsp coarse sea salt1. Place butter and sugar in a metal bowl over a pot of gently boiling water and melt.
2. Add chocolate, eggs, and corn syrup. Stir until melted.
3. In a medium bowl sift dry ingredients; add to melted choclate. Mix until combined.
4. Roll out dough until 1/8" thick; place on a 9" x 13" cookie sheet covered with parchment paper.
5. Sprinkle with chopped rosemary. Transfer to freezer for 30 minutes.
6. Preheat oven to 350 degrees F.
7. Remove dough from freezer and sprinkle with salt.
8. Use a round No.5 pastry tip (Ateco, $1; shopatdean.com) as a cookie cutter; cut out small pieces. (If dough softens, pop it back in the freezer for 20 minutes)
9. Place cutouts on sheet and bake until crispy, about 5-7 minutes.
10. Fill plastic tubes with crisps and seal both ends with stoppers.The new place cardinstyleThe New Place Card - guests will be lunging for their designated spots at the table when they spy these clever gifts bearing their names.
Tube of Cookies - indicate who's sitting where with these dime-size, homemade rosemary sweets from Pinch Food Design in New York City, fitted neatly into a plastic tube labeled for the partygoer.Chocolate Rosemary-Crisp - Yields 200 (enough for 10 tubes)
8 tbsp (1 stick) of butter
1/2 cup sugar
6 oz. dark chocolate
1 large egg
1/4 cup corn syrup
1 cup all-purpose flour
1/2 cup cocoa powder
1/2 tsp baking soda
1 bunch fresh rosemary minced
1/2 tsp coarse sea salt1. Place butter and sugar in a metal bowl over a pot of gently boiling water and melt.
2. Add chocolate, eggs, and corn syrup. Stir until melted.
3. In a medium bowl sift dry ingredients; add to melted choclate. Mix until combined.
4. Roll out dough until 1/8" thick; place on a 9" x 13" cookie sheet covered with parchment paper.
5. Sprinkle with chopped rosemary. Transfer to freezer for 30 minutes.
6. Preheat oven to 350 degrees F.
7. Remove dough from freezer and sprinkle with salt.
8. Use a round No.5 pastry tip (Ateco, $1; shopatdean.com) as a cookie cutter; cut out small pieces. (If dough softens, pop it back in the freezer for 20 minutes)
9. Place cutouts on sheet and bake until crispy, about 5-7 minutes.
10. Fill plastic tubes with crisps and seal both ends with stoppers. -
Taste for adventure
By DANA SCHUSTER
Last Updated: 11:31 AM, December 13, 2011
Posted: 11:21 PM, December 12, 2011
Last Tuesday night at Astor Center, an event space on the Lower East Side, two waiters gingerly navigated a holiday party, holding each end of a copper pole. Dangling from the 6-foot-long cylinder were 50 hooks, each piercing through a slice of pizza.The guests cocked their heads and peered at the contraption.
“Can you eat that?” asked one 30-something man, who kept his distance from the mobile display.
“I think so,” said his friend, circling like a shark. Finally, after five minutes, one intrepid guest took a bite — and the rest of the crowd ventured forth and feasted like kings at an avant-garde banquet.
Catering company Pinch Food Design is the force behind this and many other buzzed-about culinary theatrics in New York. Since its launch in June, Pinch is already spicing up an otherwise stale hors d’oeuvres industry — and in the process, feeding power players at parties for everyone from high-end luxury designer Hermès to Spotify, the music-streaming service.
“I wouldn’t say it’s food theater, but in a way, there’s a performance aspect to it,” says Pinch co-owner Bob Spiegel, 50. “Food on a plate has been done. The palate is just tired,” continues Spiegel, who prior to Pinch worked for 30 years as a catering chef. “No one has moved beyond the doily.”
In addition to the more typical fare such as crudite and ravioli, the Chelsea catering company boasts chef tables in lieu of typical cocktail buffets, and has a routine where wait staff tote around mysterious suitcases — only to drop them to the floor, open them up, and pluck out a slew of Bavarian pretzels that are then hung on a copper pipe.
“Guests start wanting to do the limbo,” says Spiegel with a laugh.
Pinch is currently working on a food luge from which lobster beignets will slide down three stainless steel wires then ski jump onto a wall dripping with chili honey. It should be ready in January.
Nathan Palmer was an attendee at Tuesday night’s party for advertising agency Extreme Reach. He gawked as two Pinch staffers unfurled an 8-foot, hinged wooden block that zigzagged through the room, offering sushi to passersby.
“I’ve never seen anything like this before,” says Palmer, 33. “[The pizza tool] is like a medieval torture device — but it’s really cool, like a show.”
The “cool” factor is precisely what Pinch is after.
“Restaurants are making such leaps and bounds in the food experience . . . whereas with catering, they were focused on ‘Let’s get it to restaurant quality.’ They achieved that. So how do you make it enticing? How do you make it memorable? That’s really what we try to focus on,” explains Pinch’s other co-owner, TJ Girard, a former set designer.
Girard acknowledges that Pinch found inspiration in Jennifer Rubell, the conceptual “food artist” who in the last year has become known for her crazy experiments including “planting” baby-carrot crudites in the floor and nailing doughnuts to the wall at parties. “I’m inspired by her presentation, but she doesn’t make her own food, so we’re a very different thing,” she adds.
Pinch’s Chelsea office is half-kitchen, half-design workshop. The basement is devoted to creating what Pinch refers to as “food furniture.” All of their serving devices are custom-made — such as a plate designed to sit atop guests’ wine glasses.
Pinch’s fanciful food is even hitting the wedding circuit.
“When you start going to weddings, you have a wedding every weekend and you know what to expect,” says Girard, 30. “[This kind of thing] just makes it fun for the guests. It’s a party. Let’s get excited and do something wacky but that’s still delicious.”
Read more: http://www.nypost.com/p/entertainment/taste_for_adventure_ynvgoDGzISYe5U...
Food on a plate has been done.new york postTaste for adventure
By DANA SCHUSTER
Last Updated: 11:31 AM, December 13, 2011
Posted: 11:21 PM, December 12, 2011
Last Tuesday night at Astor Center, an event space on the Lower East Side, two waiters gingerly navigated a holiday party, holding each end of a copper pole. Dangling from the 6-foot-long cylinder were 50 hooks, each piercing through a slice of pizza.The guests cocked their heads and peered at the contraption.
“Can you eat that?” asked one 30-something man, who kept his distance from the mobile display.
“I think so,” said his friend, circling like a shark. Finally, after five minutes, one intrepid guest took a bite — and the rest of the crowd ventured forth and feasted like kings at an avant-garde banquet.
Catering company Pinch Food Design is the force behind this and many other buzzed-about culinary theatrics in New York. Since its launch in June, Pinch is already spicing up an otherwise stale hors d’oeuvres industry — and in the process, feeding power players at parties for everyone from high-end luxury designer Hermès to Spotify, the music-streaming service.
“I wouldn’t say it’s food theater, but in a way, there’s a performance aspect to it,” says Pinch co-owner Bob Spiegel, 50. “Food on a plate has been done. The palate is just tired,” continues Spiegel, who prior to Pinch worked for 30 years as a catering chef. “No one has moved beyond the doily.”
In addition to the more typical fare such as crudite and ravioli, the Chelsea catering company boasts chef tables in lieu of typical cocktail buffets, and has a routine where wait staff tote around mysterious suitcases — only to drop them to the floor, open them up, and pluck out a slew of Bavarian pretzels that are then hung on a copper pipe.
“Guests start wanting to do the limbo,” says Spiegel with a laugh.
Pinch is currently working on a food luge from which lobster beignets will slide down three stainless steel wires then ski jump onto a wall dripping with chili honey. It should be ready in January.
Nathan Palmer was an attendee at Tuesday night’s party for advertising agency Extreme Reach. He gawked as two Pinch staffers unfurled an 8-foot, hinged wooden block that zigzagged through the room, offering sushi to passersby.
“I’ve never seen anything like this before,” says Palmer, 33. “[The pizza tool] is like a medieval torture device — but it’s really cool, like a show.”
The “cool” factor is precisely what Pinch is after.
“Restaurants are making such leaps and bounds in the food experience . . . whereas with catering, they were focused on ‘Let’s get it to restaurant quality.’ They achieved that. So how do you make it enticing? How do you make it memorable? That’s really what we try to focus on,” explains Pinch’s other co-owner, TJ Girard, a former set designer.
Girard acknowledges that Pinch found inspiration in Jennifer Rubell, the conceptual “food artist” who in the last year has become known for her crazy experiments including “planting” baby-carrot crudites in the floor and nailing doughnuts to the wall at parties. “I’m inspired by her presentation, but she doesn’t make her own food, so we’re a very different thing,” she adds.
Pinch’s Chelsea office is half-kitchen, half-design workshop. The basement is devoted to creating what Pinch refers to as “food furniture.” All of their serving devices are custom-made — such as a plate designed to sit atop guests’ wine glasses.
Pinch’s fanciful food is even hitting the wedding circuit.
“When you start going to weddings, you have a wedding every weekend and you know what to expect,” says Girard, 30. “[This kind of thing] just makes it fun for the guests. It’s a party. Let’s get excited and do something wacky but that’s still delicious.”
Read more: http://www.nypost.com/p/entertainment/taste_for_adventure_ynvgoDGzISYe5U...
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An Art-World Masquerade Turned Dance Party at Creative Time's "Flaming Youth" Fall Ball
Creative Time promised an atypical art event for last night’s “Flaming Youth” fall ball, and they certainly delivered — with wings, animal masks, and one inventive and hyperactive dude in a spacesuit. The setting was new SoHo nightspot The W.I.P., helmed by the owner of Greenhouse. Guests entered down a long hallway where they could have their faces and bodies painted by artist Shantell Martin, or take their pick from a wall of masquerade-ready accessories. ARTINFO chose a rubber flamingo nose and a set of silky purple wings, naturally, and joined an eclectic crowd that included Marilyn Minter, Mike Starn, Cory Kennedy, Anthony Haden-Guest, Isca Greenfield-Sanders, Cecelia Dean, Grey Area’s Kyle DeWoody and Manish Vora, and many others.
There were no self-congratulatory speeches or announcements during the night, just a heady wallop of bass-heavy music (courtesy of DJ Mia Moretti), which included a surprisingly excellent remix of Paul Simon’s “You Can Call Me Al.” We Came In Peace, the firm who designed the entrance hallway’s decor, floated through the crowd bearing gourmet finger food suspended from a pole, all courtesy of Pinch Food Design. While many art-world mixers are about networking, it was definitely too loud to hobnob here, a truth realized by a young friend of Haden-Guest who climbed atop a banquette to dance the night away. Most of the masked, dandified, and bedazzled crowd followed suit, spending the evening on a sweaty dance floor — a plentiful river of Slovakian vodka certainly helped — where artist Jacolby Satterwhite stole the show in a unique spacesuit equipped with a video monitor playing animations.
An Art-World Masquerade Turned Dance PartyartinfoAn Art-World Masquerade Turned Dance Party at Creative Time's "Flaming Youth" Fall Ball
Creative Time promised an atypical art event for last night’s “Flaming Youth” fall ball, and they certainly delivered — with wings, animal masks, and one inventive and hyperactive dude in a spacesuit. The setting was new SoHo nightspot The W.I.P., helmed by the owner of Greenhouse. Guests entered down a long hallway where they could have their faces and bodies painted by artist Shantell Martin, or take their pick from a wall of masquerade-ready accessories. ARTINFO chose a rubber flamingo nose and a set of silky purple wings, naturally, and joined an eclectic crowd that included Marilyn Minter, Mike Starn, Cory Kennedy, Anthony Haden-Guest, Isca Greenfield-Sanders, Cecelia Dean, Grey Area’s Kyle DeWoody and Manish Vora, and many others.
There were no self-congratulatory speeches or announcements during the night, just a heady wallop of bass-heavy music (courtesy of DJ Mia Moretti), which included a surprisingly excellent remix of Paul Simon’s “You Can Call Me Al.” We Came In Peace, the firm who designed the entrance hallway’s decor, floated through the crowd bearing gourmet finger food suspended from a pole, all courtesy of Pinch Food Design. While many art-world mixers are about networking, it was definitely too loud to hobnob here, a truth realized by a young friend of Haden-Guest who climbed atop a banquette to dance the night away. Most of the masked, dandified, and bedazzled crowd followed suit, spending the evening on a sweaty dance floor — a plentiful river of Slovakian vodka certainly helped — where artist Jacolby Satterwhite stole the show in a unique spacesuit equipped with a video monitor playing animations.
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Remember to Eat
For black-tie affairs, Pinch Food Design’s Bob Spiegel and TJ Girard churn out miraculously presented small bites (Jamaican parsnip crisps, beet gnocchi and toasted ricotta) almost too beautiful to eat.
new york city fall 2011 wedding guidedailycandyRemember to Eat
For black-tie affairs, Pinch Food Design’s Bob Spiegel and TJ Girard churn out miraculously presented small bites (Jamaican parsnip crisps, beet gnocchi and toasted ricotta) almost too beautiful to eat.
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Pinch Food Design is a newly launched catering company co-owned by a chef, Bob Spiegel, and a designer, TJ Girard. Befitting its parentage, the company is a bit of a culinary-design hybrid, with Bob overseeing its array of bite-size “mini-foods” and TJ coming up with innovative ways to display and serve everything. I dropped by their first event last week, a party for a business client in Grand Central’s Vanderbilt Hall. The first thing I saw was this hedge of hors d’oeuvre standing straight up like an edible picket fence.
first look: the serving trays are the starsnew york magazinePinch Food Design is a newly launched catering company co-owned by a chef, Bob Spiegel, and a designer, TJ Girard. Befitting its parentage, the company is a bit of a culinary-design hybrid, with Bob overseeing its array of bite-size “mini-foods” and TJ coming up with innovative ways to display and serve everything. I dropped by their first event last week, a party for a business client in Grand Central’s Vanderbilt Hall. The first thing I saw was this hedge of hors d’oeuvre standing straight up like an edible picket fence.
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Unique Wedding Hors D'oeuvres
These distinctively delicious hors d'oeuvres and snacks—served on sticks, shaped into balls, or crisped to perfection—will take your wedding's menu to haute new heights.Pie Balls
For a dessert that delivers all of the fun in a bite-size package, refashion three classic pie varieties (from left: apple, pumpkin, and pecan) into scrumptious spheres.
Source: Pinch Food Design.Cracker BLTs
Pork belly is this season's trendiest fare, and this appetizer is a visually appealing way to add it to your wedding menu. Arugula and salted tomato bring color to the playful presentation, while cracker sticks add crunch.
Source: Pinch Food Design.Teeny Fish Tacos
Call it thinking outside the tortilla: By stacking delicate pieces of branzino (sea bass) and pineapple salsa on ironed chips, our chef has upgraded the humble taco to festive finger food.
Source: Pinch Food Design.Risotto Balls
Guests won't be able to stop at one! The starring player in these delectable fried morsels is burrata, a cultishly popular mozzarella that owes its richness to cheese curds and cream.
Source: Pinch Food Design.distinctively delicious hors d'oeuvresbridesUnique Wedding Hors D'oeuvres
These distinctively delicious hors d'oeuvres and snacks—served on sticks, shaped into balls, or crisped to perfection—will take your wedding's menu to haute new heights.Pie Balls
For a dessert that delivers all of the fun in a bite-size package, refashion three classic pie varieties (from left: apple, pumpkin, and pecan) into scrumptious spheres.
Source: Pinch Food Design.Cracker BLTs
Pork belly is this season's trendiest fare, and this appetizer is a visually appealing way to add it to your wedding menu. Arugula and salted tomato bring color to the playful presentation, while cracker sticks add crunch.
Source: Pinch Food Design.Teeny Fish Tacos
Call it thinking outside the tortilla: By stacking delicate pieces of branzino (sea bass) and pineapple salsa on ironed chips, our chef has upgraded the humble taco to festive finger food.
Source: Pinch Food Design.Risotto Balls
Guests won't be able to stop at one! The starring player in these delectable fried morsels is burrata, a cultishly popular mozzarella that owes its richness to cheese curds and cream.
Source: Pinch Food Design. -
Pinch Food Design is a new NYC-based food and design company that is launching this month. Pinch’s co-founder (and former set designer) TJ Girard has designed a series of food serving products that are not only functional, but go the extra mile in both design and features.
Paying equal attention to food and design, Pinch has re-imagined every aspect of entertaining.Pinch has re-imagined every aspect of entertaining.design-milk.comPinch Food Design is a new NYC-based food and design company that is launching this month. Pinch’s co-founder (and former set designer) TJ Girard has designed a series of food serving products that are not only functional, but go the extra mile in both design and features.
Paying equal attention to food and design, Pinch has re-imagined every aspect of entertaining. -
On amazing combinations, there’s something awesomely multisensory about the realm of Food Design ~ particularly when it involves not only the food and experience but specially design products to help present them as well! Enter Pinch Food Design from New York - “a bold new brand of catering powered by a state-of-the-art kitchen and design workshop devoted solely to the creation of one-of-a-kind “food furniture.” Led by the groundbreaking chef/designer duo of Bob Spiegel and TJ Girard, the Pinch team is driven by an uncompromising commitment to incite surprise, anticipation and delight with every bite while wowing our clients - and their guests - with imaginative presentation combinations that redefine the art of celebration.” Fun, right? I love the idea of seeing everything from plates and serving ware as “food furniture”! Above is the Apple Cider Donut selection on Spoke tray ~ with each one perfectly presented! Take a peek at more of their creations on the next page…
a bold new brand of cateringnotcot.comOn amazing combinations, there’s something awesomely multisensory about the realm of Food Design ~ particularly when it involves not only the food and experience but specially design products to help present them as well! Enter Pinch Food Design from New York - “a bold new brand of catering powered by a state-of-the-art kitchen and design workshop devoted solely to the creation of one-of-a-kind “food furniture.” Led by the groundbreaking chef/designer duo of Bob Spiegel and TJ Girard, the Pinch team is driven by an uncompromising commitment to incite surprise, anticipation and delight with every bite while wowing our clients - and their guests - with imaginative presentation combinations that redefine the art of celebration.” Fun, right? I love the idea of seeing everything from plates and serving ware as “food furniture”! Above is the Apple Cider Donut selection on Spoke tray ~ with each one perfectly presented! Take a peek at more of their creations on the next page…
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This month Pinch Food Design will be launching, and I’m especially excited not just because the food looks (and probably tastes) amazing, but the fact that they’ve taken the presentation into account. Check out the dessert cart above, or the taco or donut serving stations…completely beautiful, and perfect for an urban wedding.
completely beautiful, and perfect for an urban weddingbrooklyn brideThis month Pinch Food Design will be launching, and I’m especially excited not just because the food looks (and probably tastes) amazing, but the fact that they’ve taken the presentation into account. Check out the dessert cart above, or the taco or donut serving stations…completely beautiful, and perfect for an urban wedding.
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Newly launched catering company Pinch Food Design is shaking up the New York event scene, not just with their delicious bite-size foods but also with their innovative and interactive food displays and serving trays. Co-owned by chef Bob Spiegel and designer TJ Girard, the company aims to meld the culinary and design worlds with never-before-seen presentations and custom-made "food furniture."
I recently got a chance to check out the goods firsthand at Pinch's launch party, held at Skylight West, where, instead of a typical crudité buffet, I was greeted with the company's signature hors d'oeuvres "hedge" (top left) featuring veggies standing on skewers with dips displayed on shelves below. There was also antipasti arranged on waist-level Lazy Susans (with built-in compartments for napkins, utensils, and plates) and two chef's tables offering interactive demonstrations. Even the bars had hidden compartments filled with snacks like Brussels sprout and hummus chips
pinch food design is shaking up the new york event scenebridesNewly launched catering company Pinch Food Design is shaking up the New York event scene, not just with their delicious bite-size foods but also with their innovative and interactive food displays and serving trays. Co-owned by chef Bob Spiegel and designer TJ Girard, the company aims to meld the culinary and design worlds with never-before-seen presentations and custom-made "food furniture."
I recently got a chance to check out the goods firsthand at Pinch's launch party, held at Skylight West, where, instead of a typical crudité buffet, I was greeted with the company's signature hors d'oeuvres "hedge" (top left) featuring veggies standing on skewers with dips displayed on shelves below. There was also antipasti arranged on waist-level Lazy Susans (with built-in compartments for napkins, utensils, and plates) and two chef's tables offering interactive demonstrations. Even the bars had hidden compartments filled with snacks like Brussels sprout and hummus chips
