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Competitors in this year’s Gowanus Studio Space Jell-O Mold Competition brought their best and really wowed the judges (including me!) on a hot night in Brooklyn last month.
The grand prize winner was Shelly Sable for her entry: Aspic Ascension– Tastes Like Heaven. She cast several Marys in tomato aspic and the pun was complete: bloody mary indeed! Her beautiful presentation with fresh veggies had me coming back for seconds. Don’t miss the video recap above, and hit the jump for tons more photos of the runners up, all by Emilie Baltz.
Runner Up for Creativity: Temporary Gulf Oysters by Nicole Stowe
These jiggly treats served on the half shell were flavored with miso.
Runner Up for Aesthetics: Healthcare Re-Form by Peter Pracilio
Peter used MAKE’s Kitchen Floor Vacuum Former project to make his molds!
Runner Up for Structural/Sculptural Integrity: Jelloware by THE WAY WE SEE THE WORLD (Monica Bhatia, Chelsea Briganti, Ingrid Zweifel, and Leigh Ann Tucker)
These tasty drinks had edible cups! The team created a mold from a crystal glass.
Runner Up for Edibility/Culinary Appeal: Traditional American Sweets by The Artist Bakers (Andrea Lekberg and Erica Leahy)
These desserts were delightfully reminiscent of traditional american “favorite” baked treats, but with a lot more jiggle.
Special Jury’s Meat Lovers’ Honorable Mention: The Trophy Room by David Gould, Ben Light, and Ben Walmer
Pork and beef consomme gelatin in the shape of the animals that bore them!
People’s Choice: Louie Comfort’s Jiggly Bits by Kenzan Tsutakawa-Chinn, Melissa Zook, and Julia Greene
This beautiful lamp (complete with LEDs!) is made of gum paste, fondant, and Jell-O in delicious handcrafted flavors.
More photos of the event by Emilie are on Flickr, where there’s also a set of process photos from the competitors!
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