Hawaiian bagel bites, Cheetos, baby carrot + ranch purée, small vegetables and chipotle oil.
Chef Jacques LaMerde has created a brilliant series in which he artfully plates small portions of junk food as if they were gourmet meals. The Chef uses tweezers to flash freeze ingredients such as packaged sausage, canned vegetables, and cheese balls, he and dusts them with various “soils” so as to ironically emulate “small plate” dishes with far more expensive components.
Spam torchon with fuzzy peaches, white cheese balls and nuts with local greens.
Imitation crab meat complimented by saucisse vienna, creamed style corn, BBQ potato chips, cocktail sauce and old bay.
Microwaved spicy beef n’ bean burrito, beef jerky, wishbone caesar crema and lemon lime Gatorade spheres for a hit of acidity.
Tartar of hand cut hot rod, egg yolk, “intense pickle” and Doritos soil.
Hostess cupcake with rainbow Dunk-a-Roos, yogurt raisins, some nibz and Starbucks mocha frap caviar.
Dunkin’ Donuts Munchkins, birthday cake Oreo soil, Snickers haché and shamrock shake fluid gel.
Jalapeño poppers, pepperoni stick brunoise, big y macaroni salad, flavor blasted Goldfish gravel + 63 degree nomiku yolk.
via Erica Hall