Eat Design: An Edible Design Tasting Experience
Team 4: Heidi Woelfle & Laura Haines
In teams of two, come up with creative experiential tapas for 50+ guests. The guests will need to be able to eat the food standing up or walk away with it.
We started brainstorming a list of possible ideas in class. The two ideas that we liked the best were the savory whipped creams with toppings and the bacon sushi idea. We storyboarded both of these ideas during class. Our initial idea for the bacon sushi was to prep the sushi ingredients ahead of time, and then roll the sushi in front of the guests to create an experience.
The initial idea for the savory whipped creams was to have a fro yo type set up, where the whipped creams would be different savory flavors, and toppings would include bacon bits and other things. Guests would pick their own flavors and toppings similar to self serve frozen yogurt. We received feedback on both ideas during an in-class critique. The comments on both ideas were good, but after hearing how many others in the class had ideas for savory "desserts", we decided to go with the idea for a bacon sushi.
Our first version of the bacon sushi substituted the seaweed with bacon, the rice with orzo, and the fish with egg. We purchased cheap turkey bacon for experimentation purposes, because we anticipated many trials in attempting to roll the bacon into a sushi shape. We cooked the orzo, made an egg omelet, and cooked the bacon. When all ingredients were done, we put the orzo and egg pieces onto the bacon and rolled it. The bacon wouldn't hold naturally, so a toothpick was required. The orzo fell out of the roll pretty easily, and it didn't look much like sushi anyway. The orzo also didn't make much sense with the bacon and eggs, and so we decided to go a different route with our sushi idea. Rather than calling it bacon sushi, we decided to try and do a breakfast sushi.
Since neither of us were big sushi eaters, we decided to do more research before doing any more experimentation. When researching different types of sushi we found one called Tamagoyaki, which included egg. Since the sushi had egg in it already, we felt it wouldn't be too difficult to substitute the rest of the components. We did some sketching and came up with the next idea that we wanted to try.
We went forward and tried out our idea with egg, bacon, and hashbrowns. We made the hashbrowns fresh, hoping that we could get them to stick together. We made a two-egg omelet for the egg portion of the sushi, and then attempted to mold the hashbrowns into a compact shape and pair it with a piece of the omelet. We then wrapped it with raw bacon and fried the entire piece together. Frying the sushi while the bacon was raw allowed the bacon to stick to itself and the sushi to keep its shape. However, the hashbrowns didn't look very appetizing and did not hold their shape.
We wanted to continue working on this idea, but to try it a couple of other different ways. We wanted to try the same idea with frozen hashbrowns instead of fresh, and also to try Steven Brown's suggestion of using tator tots instead of hashbrowns. We tried both at the same time and found that even the frozen hashbrowns wouldn't keep their shape. The tator tots, however, kept their shape wonderfully, and the taste of the final product was excellent.
Very few photos were taken during the Eat Design event because of how busy we both were doing prep. We prepped a large amount of our breakfast sushi ahead of time, and then cooked more as the event went on to ensure that each guest was getting them fresh.
To give the guests a sushi experience, we set up the table with rectangular sushi plates and a sushi mat. We had chopsticks for guests to use to eat the breakfast sushi. For dipping, we had maple syrup and sriracha available as well as mini dipping cups.
The experience turned out great. All of the guests seemed to really enjoy the food, and many enjoyed mixing the syrup and sriracha together. They also enjoyed using the chopsticks. Many of the guests also thanked us for providing napkins at our table. Overall, the event was a succeess!