FUNK Food Lookbook 2015

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Lookbook 2015

WE FEED YOUR FACE

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FUNK Food - we feed your face

‚Liebe geht durch den Magen und findet dann einen

Platz auf der Nase.‘

Ergibt keinen Sinn? Wir finden schon.

Seit 2008 erscheint die Kollektion mit Modellen, die

internationale Gerichte als Namensgeber haben. Kim-

chi, Ham Hocks und Sauerkraut. Die internationale

Speisekarte hoch und runter.

Die Brille als Leibgericht. Warum nicht?! So unver-

wechselbar die Namen sind, sind es auch die Designs

der Kollektion.

Jung, unkonventionell und außergewöhnlich. FUNK Food

bietet all denen, die auf der Suche nach etwas Be-

sonderem sind, einen reich gedeckten Tisch.

FUNK international GmbHHerzogstr. 1086981 Kinsau

[email protected]

088 69 - 91 29-00

FUNK PressOfficeLeibnizstr. 5910629 Berlin

[email protected] - 31 80 40 72

FUNK Food - we feed your face

‚The way to a man‘s heart is right through his sto- mach and onto the nose‘s place.‘

There‘s no sense? We think it does. Since 2008 the

collection comes out, yielding models to which in-

ternational meals are name Giving. Kimchi, Ham Hocks

and Suaerkraut. Up and down th world‘s menu.

Your glasses as a favorite meal! Why not?

As unique as their names are the designs of that col-

lection.

Young, unconventional and extraordinary. FUNK Food

offers a wide variety for everyone with a special

taste.

1

Zu Tisch, bitte!

Photographer Nico Wöhrlewww.nicowoehrle.com

Production & Styling Coco MeurerModels Annelie, Sanna, Calin & Danny

Thanks to Barre Noire!

2

FUNK Food | Cobbler

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color grey glitter

color blue glitter

color pearl-grey white matt

color brown khaki grey

4

Cobbler

4 -6 ripe peaches, peeled and sliced 1 cup brown sugar1 cup white sugar1 egg milk1/2 teaspoon vanilla4-5 tablespoons butter, room temp1 cup flour1 teaspoon baking powder1 pinch salt

Preheat oven to 350°F / 180°C and butter a baking dish.Peel and slice peaches and place in prepared dish.Sprinkle the brown sugar evenly over the peaches.Cream the butter (which should equal the size of your egg) with the white sugar.Place your egg into a 1 cup measure and add enough milk to equal 1 cup.Add the milk, egg, and vanilla to the creamed butter and sugar, stir to combine.Add the dry ingredients and mix until blended.Pour the batter over prepared peaches.Bake for 1 hour @ 350°F / 180 °C

5

American Soul Food Pie

FUNK Food | Pepper Bellies6

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color red with dark red matt temples

color matt gold with matt brown temples

color matt black with matt black temples

color matt light blue with matt silver temples

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Pepper Bellies

corn or tortillas chipsyour favorite chili, like our Chihuahua Chiligrated cheese

Fill each bowl with a handful of corn or tortilla chips. Spoon on your favorite chili. Sprinkle grated cheese over the top.

Serve with a smile.

9

American Soul „Junk Food“

FUNK Food | Hoppin John

10

FUNK Food | Nacho

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12

Hog Jowl

Onigiri

Hoppin John

Waterzooi

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14

FUNK Food | Cole Slaw

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color red blue gradient

color red orange blue matt ligth green inside

color black brown gradient matt

color black green havana

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color black matt

Cole Slaw

1 medium size Cabbage, grated or chopped.1 medium size Carrot, grated or chopped.1/2 cup of Pickles, chopped ( or Sweet Pickle Relish)1/2 cup of Mayonnaise1/4 cup of Sugar1 teaspoon of Vinegar1/2 teaspoon of Black Pepper1/2 teaspoon of Salt

Peel away outer layers of cabbage, rinse under cool running water.Slice the stem end off of the cabbage.Place cabbage on end, cut in half, then cut each half into quarters.Grate the cabbage quarters, chopping any larger leftover pieces.Grate the carrot.Finely chop the pickles.In a large mixing bowl, add the cabbage.Add carrotsAdd picklesAdd mayonnaiseAdd sugarGently stir the ingredients until fairly well mixed.Add black pepperAdd saltAdd VinegarStir the ingredients again until mixed well.

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Amercian Raw Cabbage Salad

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FUNK Food | Gumbo19

Taco

Bigos

Lasagna

Haggis

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23FUNK Food | Cole Slaw

color demi blue matt

color black blue matt

color silver black matt

color gold brown matt

24

Stifado

Beef Stifado

2 tablespoons butter1 tablespoon olive oil, divided2 pounds beef stew meat, cubed1 medium onion, chopped2 cloves garlic, minced1/2 cup red wine1/4 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1 teaspoon white sugar1 strip (4- by 1-inch) fresh orange zest1 (14.5 ounce) can diced tomatoes1/2 cup water1 tablespoon olive oil1 pound pearl onions, peeled

Heat half of the butter and half of the first tablespoon of olive oil in a large skillet over medium-high heat. Brown half of the beef cubes on all sides, and place into a large saucepan. Repeat with the remai-ning butter, olive oil, and beef. Stir the onions and garlic into the oil remaining in the skillet, and reduce heat to medium; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the red wine, and bring to a simmer, then scrape the onions into the saucepan with the beef.Season the beef with cinnamon, nutmeg, sugar, and orange zest. Pour in the diced tomatoes and water. Cover, and bring to a simmer over medi-um-high heat; then reduce heat to medium-low, and continue simmering 1 hour.Meanwhile, heat the remaining tablespoon of olive oil in the skillet over medium heat. Stir in the pearl onions, and cook until they are well browned, stirring frequently, about 20 minutes. After the beef has simmered for an hour, add the pearl onions, recover, and continue simmering 20 minutes.Remove the lid, and simmer, uncovered until the stew has reduced and slightly thickened, about 10 minutes. Remove the orange zest before serving.

25

Greek Casserole-baked Stew

FUNK Food | Haggis26

color grey gradient

color black matt

color green demi red inside

color forrest green demi

color demi green matt

28

Lefse

10 pounds potatoes, peeled1/2 cup butter1/3 cup heavy cream1 tablespoon salt1 tablespoon white sugar2 1/2 cups all-purpose flour

Cover potatoes with water and cook until tender. Run hot potatoes th-rough a potato ricer. Place into a large bowl. Beat butter, cream, salt, and sugar into the hot riced potatoes. Let cool to room tempe-rature.Stir flour into the potato mixture. Pull off pieces of the dough and form into walnut size balls. Lightly flour a pastry cloth and roll out lefse balls to 1/8 inch thickness.Cook on a hot (400 degree F/200 C) griddle until bubbles form and each side has browned. Place on a damp towel to cool slightly and then cover with damp towel until ready to serve.

29

Traditional soft Norwegian Flatbread

www.FUNK.de

PINEAPPLES WITH GLASSES HAVE FEELINGS TOO!

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