Sun, Aug 08 | via Zoom

Art Through Food: A Surrealist Jello Mold Story

Join us and our guests Peter and Lauren Lemos from Wax Paper for an afternoon of creating fun and fabulous Jello dishes inspired by the artist cookbook Dalí: Les Dîners de Gala. Receive a 10% discount code...AND a chance to win a $20.00 Gift Card from Wax Paper when you attend this event.
Registration is Closed
Art Through Food: A Surrealist Jello Mold Story

Time & Location

Aug 08, 3:00 PM
via Zoom

About the Event

REGISTER HERE  (FREE)

OR

REGISTER HERE + DONATE*

*Although this event is free, we are able to continue having events like this because of the generosity of our supporters. Please consider a donation when you register.

Jello molds are making a comeback - but these are not your grandma's Jello molds. They're artistic, creative and can sometimes be downright surreal! 

Join us and our guests Peter and Lauren Lemos from Wax Paper for an afternoon of creating fun and fabulous Jello dishes inspired by the artist cookbook Dalí: Les Dîners de Gala. They will be creating both sweet and savory Jello dishes during this virtual journey.

Explore this surrealist fine dining cookbook, learn about its creation and see the bespoke illustrations by Salvador Dali himself.

During this class. we'll be making the smaller molds, available HERE

Receive a 10% discount code...AND a chance to win a $20.00 Gift Card from Wax Paper when you attend this event. Learn more about Peter and Lauren's sandwich shops in Frogtown and Chinatown www.waxpaperco.com

Salvador Dali Cookbook available at: Taschen Books

You'll receive the Zoom link when you RSVP.

REGISTER HERE  (FREE)

OR

REGISTER HERE + DONATE*

*Although this event is free, we are able to continue having events like this because of the generosity of our supporters. Please consider a donation when you register.

Ingredient List & Cooking Tips:

For Savory Dish:

Blanched Garnish: Cubed Carrots, Onions, Celery, English Peas, Strips of Leek, Watercress, blend with ice water, strain gently to get juice, set aside

Hard Boiled Egg, cut in half length-wise

Liquid Needed - 1 Quart Chicken Stock

Agar Agar Powder

Classic chicken or beef stocks contain gelatin if you’re making with feet or bones, etc. 

An easier option is:

A) Make a classic broth and reduce / strain

B) Boil a chicken broth with veggies and salt and flavors, and then add Agar Agar

The ratio we are using is 1 tsp agar agar powder to 1 cup liquid, whisk together, bring to a boil, then strain and cool.

For Sweet Dish: 

Sweet Jelly

Slow Roasted Nectarines, Reserve Juice

Sparkling Apple Juice

Grapes Halved

Mint Leaves

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