#FGoes: TAPAS Table Talk
July 16, 2014
Take a trip to Spain without hopping on a plane this summer at the Design Exchange, where gastronomy and design intertwine to create a visually appetizing exhibit. “TAPAS: Spanish Design for Food” interrelates the history of food with the world of art, photography, and movies; just a few of our favourite things.
We love everything about this exhibit, but here are our top five highlights!
1. Simplicity is something to be admired. Joan Basics chinaware by Apparatu steps outside the box on otherwise classic dinnerware.
2. The BBQ Fakir Cook, we can safely say we’ve never had juicier meat! Thanks to this nifty kitchen tool, the herb enthused meat cooks slowly from within rather from either side, as it would normally.
3. We love skulls. Various designs by Antoni Mahali include skulls made of corn. Prepare to be amazed!
4. Say goodbye to pesky crumbs on your kitchen floor. The Crumb Birds bread cutting board is another one of our favourites. Designed with holes built into the board with an adjoining funnel to gather all the crumbs, you’ll wonder why you never thought of this yourself.
5. We also love surprises; The Alive Plate is a moving dish that mimics fermenting dough. It was designed for a dessert at El Celler de Can Roca in Girona, which was considered the best restaurant in the world in 2013 and has won this year’s award for best baker in the world.
Join us this Wednesday, July 16th for a short presentation on the fusion of design and food featuring Toronto’s most celebrated chefs, designers, and restaurateurs including Jen Agg, Tyler Shedden, and Alessandro Munge. The evening also includes admission to the party where guests can indulge in gourmet food by Oliver & Bonacini, refreshing beverages, and great music. Conclude the evening and indulge in the fusion of food and design by vising TAPAS: Spanish Design For Food in the Exhibition Hall.