Skip to main content

Dine By Design East 2015: DON’T CHOKE! YOU’RE EATING A FOOD SYSTEM

Uncut lumber is the foundation for Breakhouse’s simple yet thought-provoking dining space.

By |

Photo: Bruce Murray

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.

Photo: Bruce Murray

Photo: Bruce Murray

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.

Supplier List
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
Wood: Rona
Clamps and straps: Princess Auto
Lighting: Axis Sales & Marketing Inc.
Ice block: Party Ice
Chainsaw to cut ice block: MacFarlands