Chicago's Moto Restaurant has a new, summery dessert. Created by pastry chef Claire Crenshaw, the “100 Days of Summer” mignardise (or bite-size dessert) has coconut macarons painted to look like beach balls. The treats are plated with white-chocolate seashells and pineapple starfish, as well as “sand” made from brown sugar.
Photo: Amy Stallard
As part of their luau station, Yuhi Fujinaga and Michael Gabriel also offered a refreshing array of frozen popsicles.
The conference was held at Montreal's contemporary art space Arsenal May 27 to 29. Attendees could eat their words, literally, at an installation from Glasgow Studio that turned their tweets into dried pasta. A wheel of alphabet pasta would spell out the words of tweets from attendees who used the hashtag #EatThat. Clear bags holding the pasta also had stickers printed with the original tweet.
Photo: Beth Kormanik/BizBash
CTL—Commerce & Creativity
Montreal-based caterer Agnus Dei created a popular interactive sorbet station. Rings of raspberry, mango, and coconut sorbet spun around a wheel, while guests simply had to hold up a scoop to the device to build their own cone.