Footballs gels

In honor of the upcoming Superbowl XLVI, I made these embedded gelatin footballs on a bed of astroturf gel.  

The  footballs are made of a milk chocolate gelatin with a mint simple syrup astroturf base. So a nice choco-minty experience to balance the over indulgence of nachos and buffalo wings.

Now available for your Superbowl party! Check out the Superbowl menu deal!

Photos by Anthony Eng.

Blueberry, Tart Cherry, and Basil

On a recent trip to San Francisco, I was invited to a dinner party hosted by my old roommate Sarah.  I had spent the past three days at the Fancy Food Show and was amazed by the great flavor combinations and wanted to bring something to the dinner that was a bit flavor adventurous.  Thus was born the Blueberry, Tart Cherry, Red Wine, and Basil gelee.

AFC Champions.....

A big day for football means a big day for gelatin.  

The New England Patriots versus the Baltimore Ravens for the AFC Championship game. 

Your Face in Gelatin!

Here's a variation on the GEL-ogos.  For a recent Boston theater company, I made edible posters for their hilarious play,  "Mrs. Grinchley's Christmas Carol." One of the gelatins is the title of the show and the other Ryan Landry as Mrs. Grinchley.  

The top layer is a milk gelatin and the base an orange, vanilla, and amaretto gelatin. 

On another note, I'm off to San Francisco for the Fancy Food Show!  I can't wait to meet all the other specialty food creators around the country and world. I'll post some pics of what I see out there.

Peace, love, and gelatin!

-The Gelologist

GEL-ogos

I've been fascinated with the edible pictures you see on cakes and cookies. I thought, "how cool, I wonder if that would work on jello?"

So after much research, equipment purchasing and finagling, I can now print pictures, words, and logos onto gelatin.  

These I made for a recent gig with Mullen Advertising for a holiday social. I was asked to print the logos of some of their clients.  

Companies need to spend money to attract customers. So companies, now there's a whole new way to put your money where you mouth is!

Happy 2012

It's a new calendar year and time to set goals.  For me, I will continue to focus on the wonderful world of gelatin and to start it off, I'm heading to the Fancy Food Show in San Francisco. I can't wait to meet other specialty food producers.  It's summer camp for food nerds.

For New Year's Eve, I'd been invited to Christopher Muther's soiree.  Christopher is the style and fashion writer at the Boston Globe and recently wrote a great piece about a 50's themed dinner party he threw.  So being invited by an expert in all things retro, including Jell-o and Aspics, I felt I needed to impress him with some gelation.