As we are currently sandwiched between two of the biggest food gathering holidays … this month we are revisiting the Steinbeisser collective’s inventive twist on tableware and how we eat together.
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We first wrote about them in 2016 when they launched their online store Jouw. We focused on their reinvention of everyday eating utensils. We specifically fell in love with their collaborator, artist Maki Okamoto’s clever sculptural approach to flatware. By transforming forks and spoons into over-the-top bespoke utensils. It’s somewhere between art and a functional object.
However this time around, we would like to dive deeper into the implementation of the collaborations. Steinbeisser’s Experimental Gastronomy dinners curate and unite world-renowned chefs and artists. These infamous groundbreaking dinners started in Amsterdam… but have since made their way through Europe, and even California.
The dinners showcase contemporary cuisine at the highest level, uniting design, gastronomy, and nature. The artists create cutlery and dishware that celebrate experimentation and the search for new ways to enjoy food. Food and drinks are entirely plant-based and sourced from local organic and biodynamic producers. Thus creating memorable confounding moments around the dinner table by bringing chefs in contact with artists and pushing everyone out of their comfort zone.
They are currently planning their first Experimental Gastronomy dinner in New York… FINALLY! It will take place at 99 Scott in May of 2019 and will feature 4 of the best female chefs from the US. The line up: Dominique Crenn, Elise Kornack, Emma Bengtsson and Niki Nakayama.
We can’t help see the similarities to our craft of combining design and culinary forces. However, their unique approach of a revolving door of collaborators is very inspiring and remarkable. Oh to be a fly on the wall… or better yet, a collaborator!