If you have ever uttered the words, “It’s almost too beautiful to eat,” then this issue is for you. This winter we’re showcasing the stories, recipes, photography and illustrations that lie at the deeply delicious and intriguing intersection of food and art.
I have been fortunate to be seated at many dining tables, marveling at the artistry of a dish—at Fairchild in Madison where paper-thin slices of radish encircle a tall octopus tentacle or at a once-in-a-lifetime dinner at Alinea in Chicago where chef Grant Achatz literally paints a modern work of dessert art across the table in front of you with chocolates and freeze dried sorbets.
Most recently, however, I was treated to an unexpected thrill of the senses during Savor the Summer Feast hosted by Savor the River Valley and Edible Madison at the stunning Hilltop in Spring Green. Salads popped with the colorful fruits of the season, a sphere of polenta was brightened by the orange-red of a nasturtium, but it was Briarwood Flowers' additions of edibles in the floral arrangements that truly caught my eye. The curl of a pea tendril and vine of nearly micro cherry tomatoes were elegantly paired with multicolored zinnias. It reminded me how captivating even the simplest of foods can be if you take the time to truly look.
Even in the depths of winter when bright berries are months away and deep green fields are blankets of snow, there is still so much artistry in our food system. Creating this issue was an eye-opener for me—pun very much intended—as I dove headfirst into the worlds of food depicted in art, food as art, and the vibrant communities and culture at the intersection of both.
Food and art are everywhere in our local food system, from the undeniable creativity of the Cook at Home winter recipes to wildly inspiring art installations across Sauk County as part of the Farm/Art DTour. We hope this winter offers you an opportunity to take in the wonders of our food system with every sense. Smell, taste, see, and take in the edible art surrounding us.
Cheers,
Marissa DeGroot, Managing Editor
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