Caro Jesse / Food Artist

Immersive experiences, sensory food installations, visual stories, concept development, art direction, collaborations // STUDIO: Photography studio & location at The Bijou, Cape Town.

Canapé Installations for Mercedes Benz Eat Out Awards 2014

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The annual Eat Out Awards are the most lauded and respected awards for top chefs and the restaurant industry in South Africa. It compares to Europe’s Michelin and is a rigorous and lengthy judging process.
Held in November, they celebrate the South African restaurant industry with accolades including the Top 10 Restaurants, Chef of the Year, Restaurant of the Year, Service Excellence and awards for Best Eatery, Steakhouse, Italian, Asian and Country-style restaurants.
Abigail Donnelly, the driving force behind these awards created the biggest and most beautiful awards to date. The design of the awards was mind boggling and was held at Thunder City in Cape Town.
Top 10 Restaurants and the other top awards for 2014.

It was an honour to be part of it in 2 ways in 2014.

1. Caro de Waal was the secret judge of the ‘Best Of’ category, Eat Out Awards 2014. The category where the top Eatery, Steakhouse, Italian, Asian and Country-style restaurants throughout SA are named to be number 1 in their field.

2. To conceptualise and produce the canapé installations for the Eat Out Awards 2014 for 800 people.
The Brief:
Design – Industrial chic with pops of electric.
Food – Simple but interesting bites to accompany the champagne at the start of the evening. 4 different canapés.

Online video from News24 Live (Africa’s largest News Network)

Design and Production details

Popcorn Cloud – Designed and produced a 3m x 7,5m diameter cloud’ with a drop length of 5m, to hang 7m high into the roof of the warehouse at Thunder City.
Made with over 5000 thin white plastic strips 3m in length, 1700 white biltong hooks, 850 electric cords and 850 transparent bags labelled with purple and white long label strips.
Truffle and porcini popcorn – made with porcini dust, truffle oil and truffle salt to create an omami ‘pop’ sensation.

Industrial gates – Stand alone industrial gates 3m length x 2m high,  9 of them – 3 per canapé. Used electric coloured T-yarn threaded in geometric patterns all over the gates to create design and then hung the canapes of the gates in different ways.
T-yarn is a wonderful thick yarn made of recycled t-shirt material from the fashion industry (found at Woolhogs).
Peach essence spray – the other half of your Bellini cocktail – Bush peach essence in long thin pen sprays – guests were encouraged to sip champagne and spray the peach essence into their mouths – the guest creates their own Bellini in their mouth. Electric pink and yellow gates, 850 pens packaged in 850 pink and yellow net bags and hung off 850 biltong hooks
Wasabi nuts – Electric greens and blue gates. Nuts packaged in 850 individual transparent bags and hung with 850 biltong hooks.
Marinated olives – Electric orange, red and yellow gates. Marinated olives and placed in 850 little white cups and hung off 850 biltong hooks.

Working with Abigail Donnelly and her team was an inspiring, professional and special experience.
The team at Rainbow who managed production of the event were fantastic and it was a privilege to work with the creative director, Alwijn Burger from limbik. Congratulations to all on a magnificent event.