From the annals of culinary innovation
We couldn’t help but take advantage of the bare floors in Marinus – so messages and signatures were scrawled to create a lasting time capsule. The quick moment in time was a rare pause in the renovation process. The carpets have since been installed, leaving these messages at the feet of our future guests for years to come.
To some, it may look like just holes in the walls and some paint on the floor – but to us it is the beginning of a transformation. Our flagship restaurant, Marinus is now just a shell which means that the exciting stuff — new carpet, chairs, linens and other things you see on the cover of interior design magazines — are not far off.
On the other hand … the dust. The electricians and painters have tried to keep it at bay — having walled off the restaurant with plastic and have cleared away the scraps. Regardless, when this phase is over, there’ll be a deep housecleaning.
With the electricians, the painters, the designer and those trying to sneak a peek, there is a bit of a juggling act — a lot of cooks in the kitchen, you might say.
Pastry Chef Ben Spungin is known for using unconventional sources for pastry and design inspiration. It takes a certain quirk to look at everyday things – and see the possibility of change. His newly curated dessert menu rides the ridge of sweet and savory – and is proof that he can truly find inspiration is just about anything.
Here are 3 of his new additions and the inspiration behind them.
Chocolate Terrarium chocolate mousse· hazelnut cake· chocolate streusel· strawberry sorbet
This miniature, magical garden under glass was inspired by the aesthetics and space utilization of classic architecture and ornamental landscaping.
Mignardises chocolate stashes & eye glasses· caramels· petit cookies
Taking inspiration from historical fashion after a trip to the local antique shop – Ben created a whimsical way to enjoy petit fours including chocolate monacles, glasses and mustaches.
Illicit Sweets cannabis scented marshmallow· vanilla yogurt powder· hazelnut feuilletine 8-ball· sassafras joint
In his own offbeat way, Ben takes drug culture to a new high offering guests the rare opportunity to blend humor with dessert.