Uncut lumber arranged in a freestanding Jenga-like structure became Breakhouse’s unique dining space. “Our booth was a metaphor for a sustainable, low-impact food system,” says Peter Wünsch.
Wünsch and his team assembled the simple booth using 168 two-by-fours. “We used no glue, no nails, and no screws. It was just strapped together and nothing was cut. The wood will go back to a future building use.”
Keeping the no-waste theme, the food by chef Dennis Johnston featured sustainably caught local mackerel (prepared ceviche style without cooking) served with pickled crab apples, fruit that’s usually discarded. At the gala, guests had to enter the booth to try the food. “We wanted people to experience the booth, to experience the design,” Wünsch says.
Fermented crab apples: Jayme Melrose and Dataram Humagai, Common Roots Urban Farm
Mackerel: Off the Hook Community Supported Fishery
T shirts: Kool T’s
Artwork: Megan Fildes
Clamps and straps: Princess Auto
Lighting: Axis Sales & Marketing Inc.
Ice block: Party Ice
Chainsaw to cut ice block: MacFarlands