A Sensory Feast: Panino Bozza’s Close-Out Party!
Suspended Banana and Other Fruit
Over the summer, I’ve made many jello sculptures and performed unmoldings! My most successful thus far was a clear vegan fruit jello for a 70’s themed event. What made it stand out?
- It held together! I’ve been doubling my recipe, which strengthens the carrageenan—the thickening agent derived from red seaweed I often use.
- It tasted decent! I’ll take “ok,” considering my past attempts were… well, kind of gross.
- On the aesthetic side, this sculpture was set in a bundt pan for a very retro 70’s look, and I suspended a whole banana with other fruits, which added to the interesting visual.
This piece got me closer to my long-term jello goal: achieving solid form, beauty and great tasting.
Another notable creation was my successful tomato suspension! Originally made for a performance that got rained out, I ended up bringing it to my parents for an unmolding demonstration. It was the first time my folks saw one, and it felt so special to share that moment with them, despite their initial alarming remarks.
While I’ve gotten pretty good with carrageenan, agar agar is still a puzzle.* I’m intrigued by its strength and stability, but I can’t get it to look clear, even with my youtube studies. This fuzzy, translucent result poses a challenge. Many of my works involve suspending food, and the clarity of the medium is crucial for the light reflections and depth it creates. When the jello is clear, the beautiful play of shapes and colors from different angles can be seen, and that’s what captivates me and I hope the audience.
Jello brings its challenges, and so, I’m thinking of experimenting with agar agar once again. I’ll add color to circumvent its lack of clarity. Maybe the problem leads to something wonderful and unexpected? Find out this Saturday at Panino Bozza (@panino_bozza), where I’ll be performing unmoldings during their Opening Anniversary Close-Out Blowout Party! Expect a lively show from 3-6 pm, hosted by Andie Sleaze (@andie.sleaze) and Luxury Bones (@luxury.bones.drag), with music from Sangwich & Sons and Drone Daddies. Of course, there will be plenty of delicious Italian sandwiches and jello to enjoy. It’s going to be a feast for the senses—sight, sound, touch and taste all coming together in one weird celebratory afternoon!
*Both Agar and carrageenan are derived from red seaweed but the difference is agar forms strong gels through hydrogen bonds between agarose molecules, while carrageenan requires other molecules, like sugars or salts, to gel. This creates a different texture and strength.
For more off-season events and random thoughts on jello, follow me – in the world – @theglorifiedtomato.
