In Our Winter 2017 Issue
We have a terrific issue in store for you this winter season—taking a closer look at the nexus of local design and local food. It’s a topic that has been on my mind for years.
It all started with an exhibition I visited at the Cooper Hewitt Museum in New York City more than 10 years ago. It featured a diverse and extensive array of cutlery, flatware and culinary tools from Europe and the United States from 1500 to 2005.
Drawing on the relationship of food and design, I thought it would be interesting to explore some of Rhode Island’s designers, past and present, as their work relates to food. In a state with a world-renowned design school and thriving local food scene, there is ample overlap to fuel inspiration. While we could fill an encyclopedia with the number of possibilities, I think you will enjoy the variety of design-related topics curated for these pages, from industrial design to mid-century silver, ceramics to cast iron.
Of course, there must be food! We paired some of our Rhode Island designers with local chefs, plus our cocktail columnist Willa Van Nostrand, to see what magic they could make together. One stunning example adorns our cover. Filling these locally designed vessels with thoughtfully designed and crafted food and drink was a natural progression of the initial concept. The sense of community that emanated from those pairings made me further appreciate the unique place in which we live.
We also take a look at confectionery design through the lens of three wedding cake designers. Even if wedding cakes aren’t on your mind, it is incredible to learn what these designer-bakers can do with butter and sugar and how they work with their clients to create stunning, one-of-a-kind confections.
One of Rhode Island’s most prolific restaurant designers is also featured in this issue. You’ve probably eaten in one of the restaurants she designed. You may even recognize some of the spots we visited, plus you’ll get a look at a brand new joint in Olneyville that was started by one of our own contributors, Leigh Vincola, along with her partners in the business. After seeing photos of Troop and learning about its funky design, you’ll be making a beeline there.
And not to worry, there are plenty of recipes, too. Amy McCoy is back with another fine recipe for locally grown cooking on a budget. Plus, we’ve got comforting braised short ribs over polenta, woodsy mushrooms with creamy burrata and an apple cake that is destined to become a seasonal favorite.
As we head into winter, Publisher John Schenck and I wish you all the best for a delicious holiday season and a bountiful New Year, filled with all the authentic flavors found right here in Li’l Rhody.
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