Tuesday, April 26, 2011

One Step Closer to My Edible Restaurant

As loyal readers know, it's my longstanding goal to open a restaurant where you can eat everything (the plates, the utensils, the glasses and the napkins).

My main challenge is finding suitable drinking containers — an issue I last discussed in December. But it's good to know there's a bevy of choices for the utensils, including these forks from the French boulangerie and patisserie Poilâne. (Thanks for the tip, BuboBlog Philadelphia correspondent Guy.)

From a description on the Cool Hunting site:
The curry-flavored forks are made from rye flour and parmesan and pair well with hummus or Indian appetizers like mint yogurt or mango chutney. For a charming way to stir espresso, as a garnish for vanilla ice cream or for any number of other creative uses, try the shortbread cookie spoons.
If only they made a knife...

UPDATE: Sorry for not using the correct term for these: "food rakes."