Think of food as art
(NC) – Some artists like to express their passion in the form of panoramic landscapes. Others prefer great historical scenes. But for New York-based Nir Adar – chef, artist and food stylist – his subject of choice is food.
During the 2004 Chocolate Show in New York City he created the ‘memories wall’ dedicated to the fight against AIDS. Adar’s giant video installation called ‘heat as directed’ was featured at the Dining Design show in Milan. Having scooped over half a million scoops of ice cream, it is clear that Adar excels in creating and styling ice cream and frozen desserts – a timely subject with the approaching summer.
‘Summer is my favourite time for entertaining,’ said Adar who has been working his magic for Haagen-Dazs since 1992. ‘It’s perfect for using fresh in-season ingredients such as fruit and mint. A low-fat frozen yogourt like Dulce de Leche or Banana Strawberry Smoothie dotted with fresh berries makes a mouth-watering treat your guests can indulge in without worrying about their waistlines.’
Nir emphasizes that your eye is visually seduced long before food reaches the taste buds, so party hosts should present creatively! ‘When I plan a party, I think pure, simple elegance,’ he said, ‘Fresh, natural ingredients make a beautiful presentation and taste great. Try a new recipe using the finest ice cream served in a martini glass or a contemporary Asian tea bowl to add a little flair. My little secret? Serve dessert first!’
Ingredients
- 1 1/4 cups Perrier chilled
- 1/2 cup papaya frozen*, cut into 1/2-inch dice
- 1/2 cup pineapple frozen*, cut into 1/2-inch dice
- 1 cup Häagen-Dazs Mango Sorbet
- 1/2 cup Häagen-Dazs Banana Strawberry Smoothie
Instructions
- In blender container combine all ingredients; blend at high speed until smooth.
- Serve immediately.
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